About Us

AV Agrocorp is an acronym made up of two Hindi words आस-विश्वास-AAS(आस) means Hope and Vishwas (विश्वास) means Trust ..

AV Agrocorp is an ISO9001:2015 certified company. Established in the year 2011 by first family business entrepreneur Dr.Arvind Saraswat (B.Pharm MBA Ph.D). AV Agrocorp is based at Bikaner, Rajasthan,Hindustan(India).Team AV Agrocorp is of young ,dynamic,qualified professionals having a profound understanding and deep involvement in farming culture .Since its inception AV Agrocorp is dedicated to procure, process and supply high quality cereal, spices, oil seeds, herbs, herbal extracts and spray dried powders. Our policy is to deliver quality products,which consistently meets trade specifications and customer expectations in terms of quality, and sincerety ,has ensured itself a market among the quality conscious customers of the US, UK, Australia, Germany, Japan,France,Italy,Canada and Israel. AV Agrocorp has created a set of standards which ensures that all our products comply with Good Manufacturing Practices (GMP). AV Agrocorp is one of the best exporter in herbal and spice category.We export a wide range of agricultural products.Groundnut,Mustard,Ashwagandha, Senna,Turmeric, Mimosa Pudica, Asphaltum,Cardamoms etc. are some of the commodities we export on a large scale.We also have organic farms,Warehouse,cold storage,Sorting hub,Quality check points equipped with latest technology to supply fresh products. Our majority agro commodities are tested on the basis of strict quality parameters. All products are hygeienically packed in customized quantities, using food grade materials that help in retention of the nutritional content of products.Our team ensure smooth dispatch of all consignments to the client.

 Herbs and spices have been an essential part in human life for thousands of years that is used at a domestic and industrial level as flavoring, preservation, and coloring agent in nutraceutical, pharmaceutical, and cosmetics products [1]. Spice crop is being affected by insect pests, fungal, and nonpathogenic diseases causing production constraints. Therefore, the quality of spices is very low. For this purpose, agrochemicals are used to improve the quality and production of spices

The spices and herbs are classified on the basis of botanical analogies or families or parts of the plant. Chili or hot pepper, dry white and black peppercorns, ginger root, mustard seeds, and cilantro belong to the category of hot spices. Aromatic spices include Pimenta, myrtle pepper, Elettaria, Chinese cinnamon, Cinnamomum, clove, fenugreek, and white and black cumin. Moreover, herbs include estragon, dill weed, Mediterranean herbs, and sweet basil [9]. These spices are most commonly used in the food processing for different purposes on a domestic and large scale

The production of pest-free, high in quality, and clean spice crops is very important for international globalization. Therefore, organic spice crops are produced that cost 20–50% more than traditionally grown spices. These crops are good in quality, free of pesticides, and chemical residues. Moreover, appropriate agricultural techniques are adopted to reduce pathogens and non-pathogens diseases. In processing industries, quality assurance procedures such as HACCP must be applied as well as suitable packing material and storage practices for maintaining spice quality

They are used in food products for various purposes. The antioxidant properties of herbs and spices act as food preservatives against oxidative degradation and also improve the stability of products. The use of herbs and spices as natural preservatives is gaining more attention. Ground black pepper, for example, has been shown to prevent oxidative degradation in processed meat. Antioxidants also help the body to fight cardiovascular disease, some types of cancers (epithelial), and other ailments including arthritis and asthma [22]. Phenolic compounds of black pepper, oregano, thyme, and marjoram are used to protect against heart disease and Crohn’s disease. organic spice crops are produced that cost 20–50% more than traditionally grown spices. These crops are good in quality, free of pesticides, and chemical residues. Moreover, appropriate agricultural techniques are adopted to reduce pathogens and non-pathogens diseases. In processing industries, quality assurance procedures such as HACCP must be applied as well as suitable packing material and storage practices for maintaining spice quality