Red Yeast Rice Manufacturing Process
From fermentation to finished extract — quality control at every step of our manufacturing process.
Raw Material Selection
Premium non-GMO rice varieties are carefully selected. Each batch tested for moisture, pesticide residues, and heavy metals before entering production.
Fermentation
Selected Monascus purpureus strains ferment the rice under strictly controlled conditions: temperature 28-32°C, humidity 70-80%, monitored continuously for 18-25 days.
Extraction & Concentration
Proprietary extraction process preserves bioactive compounds while concentrating Monacolin K to target levels (0.2%, 2%, or 5%).
Quality Control
HPLC testing for Monacolin K potency, ICP-MS for heavy metals, microbial testing for safety. COA provided with every shipment.
Packaging & Shipping
Vacuum-sealed aluminum bags in food-grade containers. Cold chain logistics. Documentation includes COA, MSDS, and customs paperwork.