1. Coconut oil—cold-pressed

2. Gingelly oil—cold pressed

3. Groundnut oil—cold pressed

Large industrial manufacturers of vegetable oils world over use the solvent–extraction process to extract oil from seeds.  The solvent most widely used is a chemical called hexane, a very cheap and abundant byproduct of petroleum refineries. This process is highly efficient and extracts every bit of oil from the seeds, making it very economical. More chemicals are added at high temperatures for deodorizing, bleaching and straining the oils, whose residues remain in them. The high heat also makes the oils lose their unique flavours and nutrition. Finally, to increase the shelf-life of the oils, trans-fats are added, which can cause an increase in bad LDL cholesterol.

In another process, the oil seed paste is pressed manually in low temperatures by small-scale, slow expellers which expel the oil. No artificial chemicals are used throughout the entire process. These cold-pressed oils retain their nutrition and a high degree of flavour, colour, aroma and nutrition and are hence preferred by chefs and health-food enthusiasts.
Since this method is less efficient (yields less oil than the industrial, solvent-extraction method), it is more expensive.

Our cold-pressed gingelly oil (sesame oil) and groundnut oils are very sought after by our customers. When we offer them a sample, we often hear the older customers commenting, “It has been years since I smelled original gingelly oil such as this!” These oils are extracted from organically grown sesame seeds and groundnuts by small villager groups in Tamil Nadu and Andhra Pradesh

Dear Organic Grocery Consumers... we welcome you all. 
First of all you strongly belive we (Indians) are the sole copyright owner for Organic Farming Method.  After the Green Revelution only we loose lot of very old farming method, which is called "Aangagam "

Organic farming system in India is not new and is being followed from ancient time. It is a method of farming system which primarily aimed at cultivating the land and raising crops in such a way, as to keep the soil alive and in good health by use of organic wastes (crop, animal and farm wastes, aquatic wastes) and other biological materials along with beneficial microbes (biofertilizers) to release nutrients to crops for increased sustainable production in an eco friendly pollution free environment.

FAO suggested that “Organic agriculture is a unique production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles and soil biological activity, and this is accomplished by using on-farm agronomic, biological and mechanical methods in exclusion of all synthetic off-farm inputs”.

The key characteristics of organic farming include    

1	Protecting the long term fertility of soils by maintaining organic matter levels, encouraging soil biological activity, and careful mechanical intervention;
2	Providing crop nutrients indirectly using relatively insoluble nutrient sources which are made available to the plant by the action of soil micro-organisms;
3	Nitrogen self-sufficiency through the use of legumes and biological nitrogen fixation, as well as effective recycling of organic materials including crop residues and livestock manures;
4	Weed, disease and pest control relying primarily on crop rotations, natural predators, diversity, organic manuring, resistant varieties and limited (preferably minimal) thermal, biological and chemical intervention;
5	The extensive management of livestock, paying full regard to their evolutionary adaptations, behavioural needs and animal welfare issues with respect to nutrition, housing, health, breeding and rearing;
6	Careful attention to the impact of the farming system on the wider environment and the conservation of wildlife and natural habitats.