Company Profile

AL-MEHAR INTERNATIONAL was incorporated in the year 2007. The company is situated in New Delhi. Under the headship of our mentor Mr. Mohd Faiyaz Ansari, the company has spread its business in Afghanistan, Tajikistan, Uzbekistan, Kazakhstan, Pakistan, Angola, Ghana, Congo, & Hai Pong. Subsequently, we are acknowledged among the trusted Buffalo Meat Manufacturers in India.

Mission & Vision
Our prime mission & vision is to serve non-vegetarian food products that are absolutely free from contaminations and are rich in respective nutrients. Moreover, we strive to maintain hygienic level so as to serve fresh non-vegetarian food products to our customers

Resources
We have support of all kinds of resources for successfully meeting the increasing demand of our products like Frozen Sea Foods, Fresh Frozen Meat etc. Our processing unit is well equipped with Chiller Room, Blast Room, Cold Storages and German Packing equipments for that add value to our services.

Packaging
The entire non-vegetarian food products are hygienically packed with the assurance of no human touch. In addition to it, the responsible executives also look after the safe and timely delivery of the packed non-vegetarian food products. Moreover, the packing has also eliminated the risk of rotting of the entire range of products. We are also doing Vacuum packing. Vacuum Packed Chilled Meat is a Unique packaging process widely used for poultry, cheese and fresh chilled meat. Foods are packaged in special plastic bags which are then vacuum-sealed and shrunk to be like a second skin. The resulting package is air-tight and moisture proof, protecting the food from oxidation and dehydration during storage.

Vacuum packing is Food preservation method in which all the air (specifically oxygen which causes degradation) is removed from a (usually sterilized) container or package before sealing. Vacuum packing seals meat in plastic bags from which air has been expelled. The bags minimize both gas and moisture permeability; they act as a barrier to prevent both the meat surface coming into contact with external oxygen and the meat’s moisture from seeping out. The lack of oxygen inhibits the growth of bacteria which cause the meat to deteriorate. Vacuum packed primal cuts stored at 0°C should have a shelf life of 4-8 weeks. Meat held in vacuum pack for long-term storage must be kept at a temperature of 3°C or less.