Industry fit · Food processing
ERP software for food processing units that begins with your own registers
Perishable input, batch-coded output and FSSAI expectations mean the record has to be created as the work happens, not reconstructed afterwards.
What usually goes wrong
- Raw material grading and wastage not captured
- Batch coding and expiry tracked in Excel
- Cold-chain and hygiene checks on clipboards
- Yield loss per stage unmeasured
The registers we digitise first
- Raw material inward and grading sheet
- Batch production and packing log
- Hygiene and temperature check record
- Dispatch with batch and expiry
Same columns, same sequence as your existing sheet — filled on a phone, in the operator's language, with a photo of how to do each step.
What you can see from week one
- Stage-wise yield and wastage
- Batch-wise cost and output
- Stock by batch and shelf life
- Compliance check completion rate
Ask for any of these in plain words and the assistant answers with the exact entries behind the number attached.
One record from order to dispatch
Every form entry moves through your approvals and your rules into stores, production, quality, maintenance, costing and dispatch — then into Tally through an agent on your own computer, so your books never leave your premises.