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Sourcing & Traceability

Field to batch, controlled and documented.

Terravia's philosophy is control where it matters. Cordyceps militaris and oyster mushroom are lab-grown under controlled conditions; Kashmiri Mongra saffron is origin-designated and single-source. Every lot carries a batch ID and a certificate of analysis from cultivation through export.

Lab-grown · Cordyceps militaris

Controlled cordyceps cultivation.

Grown by solid-state fermentation on a grain substrate, autoclave-sterilized and raised in a HEPA-filtered facility — not wild-harvested. This removes the variability of foraged material and lets us fix conditions run to run.

Environment
Temperature, humidity, and light are held to a defined envelope; each field is logged to a lot from inoculation onward.
Harvest
Harvested at the orange fruiting-body stage, then either low-temperature dried at 40–50 °C for extract or sun-dried and size-graded as whole material.
Origin
Cultivated at the Uttarakhand facility, India.
Lab-grown · Pleurotus ostreatus

Cultivated oyster mushroom.

Cultivated on pasteurized substrate in a controlled grow room, hand-sorted at peak cap size. Consistent cultivated supply rather than seasonal foraging.

Environment
HEPA-filtered grow rooms with managed humidity and airflow; harvested and graded by hand.
Harvest
Dispatched fresh under cold chain, or low-temperature dried and size-graded for extraction.
Origin
Cultivated in India.
Origin-designated · Crocus sativus

Kashmiri Mongra saffron.

Origin-sourced from Pampore, Kashmir. Flowers are hand-harvested and the stigmas separated and dried the same day, then hand-sorted to all-red Mongra grade.

Environment
Single-origin geographic designation; the growing region and its climate are intrinsic to the grade.
Harvest
Same-day drying preserves colour and aroma; graded to ISO 3632 Category I, available as threads or standardized aqueous extract.
Origin
Pampore, Kashmir, India.
Batch traceability

What a batch code encodes.

Each lot is identified by a single batch ID (for example TV-CM-2411). Conceptually it encodes the ingredient, the production run, and the date — enough to tie the material back to its origin and its testing. A certificate of analysis accompanies every batch; the COA documents themselves live on the catalogue and buyer-space pages.

There is no public batch-lookup tool — batch documentation is provided with your order and through your account, not via an online search.

The journey

From farm to batch.

  1. 01
    Cultivation
    Controlled cultivation or origin-designated sourcing, logged to a lot from the start.
  2. 02
    Harvest
    Harvested at the right stage; same-day handling where it protects the actives.
  3. 03
    Processing / extraction
    Low-temperature drying, milling, or standardized extraction to a fixed compound target.
  4. 04
    QC testing
    HPLC identity and potency, plus contaminant, heavy-metal, and microbial panels.
  5. 05
    Packaging
    Packed and labelled with the batch ID that ties the lot to its documentation.
  6. 06
    Export
    Shipped worldwide with the COA and batch ID travelling with the freight.

See the proof, then the products.

Certifications & qualityExplore the catalogue