Pigeon pea (Cajanus cajan) is an edible legume that is capable of fixing atrophic nitrogen in association with Rhizobium bacteria. Pigeon pea biomass, when incoporated into the soil improves its fertility and condition. Its grain is good source of dietary protein for family and can be sold for cash while the dry stems make good fuelwood. Pigeon pea originates from India as more than 77 % of the world pigeon pea is produced and consumed in India where it is a key crop for food and nutritional security of the people. Pigeon peas are also commonly grown in African region such as Kenya, Uganda, Tanzania, Nigeria, Mozambique, Malawi and Sudan and contributes about 21% of global production In Sudan Pigeon peas is cultivated in New Halfa area, Gadaref, Al Gazera and small areas of Kordofan and South Sudan, where it is sometimes known as the Congo pea or Gunga pea. Dry seeds of Pigeon pea are harvested when the pods are fully ripe and have turned yellow but before the pods start shatter. Nearly mature pods continue to ripen even after plants are cut, but very dry pods shatter and heavy losses occur when plants are cut.
Indian, pakistan, vietnam, thai/thailand rice, basmati, non basmati, 1121 rice, 1509 rice, sughanda, sharbati, sella, white rice, steam rice, golden rice, super kernel, iri 6, sona masoori, parboiled, jasmine rice, pk 386 rice, 5% broken rice, oil, dal / daal, pulses raisin, pistachio, dates, cashew nut, almonds, walnut, mustard, peanut, sesame, pumpkin, soya, sunflower, chickpeas, broad bean, fava bean, light spackle bean, lskb red beans, white bean, black eye bean, green peas, pigeon peas, white pea bean, glucose liquid, wheat flour, corn starch, canned items, milk powder, soya bean meal, animal feed, popcorn, corn, maize, tomato paste, coconut powder, garlic, ginger, petrochemical, bitumen, petroleum jelly, urea, ajwain seed, black cumin, black pepper, cassia, cassia tube, cloves, coriander seed, cumin seed, dry ginger chinese, dry ginger nigerian, fennel seed, fenugreek seed, chilly powder, dry chilly, cardamom, turmeric finger, barley.Supply of the agricultural commodities worldwide rice, sugar, oil, pulses, beans, other grains, spices, oil seeds, milk powder, dry fruits, nuts, canned foods, wheat, and flour.
Sri Lanka Origin
Beans, Chikpeas, Ariel, Baked Beans, Sweet Corn, Foodstuff.
Gum Myrrh / Commiphora Myrrha. Origin: Ethiopia Color: Dark Red, Quantity: 3tons / month Packing: 30 kg net // 31 kg gross strong cartons, outside PP bags,. High Oil content, Types: Regular Grade 1. Available pea sizes, siftings and powder.
Gum Olibanum Scientific name : Boswellia Carterii Origin: Somalia Packing: 30 kg net // 31 kg gross cartons, inner PP and outer PP bags. Grade: 1 Type: Regular lumps with pea sizes,.
Red kidney beans, chick peas (desi & kabuli), cream beans, green mung beans, soya beans, white pea beans and others, oil seeds, spices, organic coffee.
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins. Its different types are variously known as gram or Bengal gram garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. India produced 64% of the worldâ??s total chickpeas. Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine. Chickpeas are a nutrient-dense food, providing rich content 20% or higher of the Daily Value of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the Daily Value. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76 which is higher than many other legumes and cereals.