Sorghum (ftrita), soybeans, peanuts, groundnut oil cake.
High Quality, Fresh Organic Raw on two types (brownish Sadir & White Jambo Grade) with below specification: - Oil Min 18% - Moisture Max 6% - Fiber Max 47% - Protein Max 18% - Fatty Acid Max 3%
Peanuts, sesame, red sesame and blood meal , bone chips, red ofals, n80 pipeline.
High quality organic raw peanuts from the most famous producing place in the whole world, Kordofan west of Sudan. dead insects and fly weevils: free. SPECIFICATION: - Count per ounce: size (70/90) - foreign materials: 1% - oil content: MIN 47% - Split / broken: MAX 2% - Moisture: MAX 6% - FFA: MAX 1%,
Soybean Soybeans is one of Sudan's crops, whereby its cultivated area has grown from 3000 acres in 2013 to about 25000 acres in 2020, in both the country's rain-fed and irrigated farming zones. Nutrition Value of Soybean Soybeans are composed of protein and also contain good amounts of fat and carbs. 100 grams of boiled soybeans contain: Calories 173 Fiber 6 grams Carbohydrates 9.9 grams Protein 16.6 grams Soybean benefits Soybean can help relieve the symptoms of sleep disorder. 2. Soybean may help manage diabetes Eating soybean is an effective way to manage and prevent diabetes. 3. Help improve blood circulation 4. Essential for pregnancy 5. Soybean for healthy bones 6. Aids healthy digestion 7. Relieve menopausal symptoms 8. Improves heart health . 9. possesses anti-cancer properties . 10. Aids healthy weight management
Groundnut , sesame seed, arabic gum.Shipping fob / cif
White sesame, Red sesame
Soybean, pigeon pea, chickpea.
Gum olibanum, frankincense , watermelon seeds, alfalfa hay, rhodes hay, sesame seed, peanuts, hibiscus.Export, clearing agent, transportation and shipping
1-SUDAN PIGEON PEAS Sudan Pigeon peas is cultivated in New Halfa area, Gadaref, Al Gazera and small areas of Kordofan and South Sudan, WHICH GIVES THE BEST AND SUITABLE ENVIROMENT OF TRPICAL CLIMATE, black cotton soil, well drained with a PH ranging from 7.0 - 8.5. AND 15-18�°C temperature It is sometimes known as the Congo pea or Gunga pea. Pea is a perennial legume from the family Fabaceae. Its cultivation can be tracked back more than 3,500 years. Also known as Adaseya or Lubiya in Sudan. The crop can maintain growth with poor soils and little water 2-GENERAL SPECIFICATIONS OF SUDANESE PIGEON PEAS ITEM DESCRIPTION MOISTURE 8% MAXIMUM PROTIEN 16% MINIMUM BROKEN GRAINS 1% MAXIMUM FORIEN MATTER 3% MAXIMUM 3-BENEFITS AND USAGE According to nutrition expert pigeon peas are excellent source of magnesium, phosphorus, calcium and potassium. The legume is rich in protein content and provides an adequate amount of iron, carbohydrates and fats that provides the human body with the energy needed to perform the functions of daily life. It also contains dietary fiber, potassium, vitamin B and C. Therefore, it is described as an afforded source for preventing anemia (iron), particularly for pregnant women, and the resulting neural tube defects in unborn tissues, muscles and bones and helps in curing joints and backbone pains. It helps in maintaining healthy heart and digestion (due to its fiber contents). Pigeon pea is as well known for its medicinal uses. Leaves are used as treatment of coughs, bronchitis, diarrhea, hemorrhages, sores, and wounds. Diabetes and sore throats can likewise be treated using other plant parts of pigeon pea As food. The Sudanese mainly use the boiled dry seeds. They add either sugar and fat or salt, with onion and sesame oil. Its consumption is related to the Muslim Holy Month of Ramadan, happy occasions and karama (alms organized as thanks giving to Allah). However, of recently, specialists are recommending expansion of pigeon pea use, particularly for school pupils and students boarding houses, as a cheap and equally rich nutritional source. Though it was first domesticated in India and grown there for thousands of years, still New Delhi has of recently started importing Sudanese pigeon pea due to its extra characteristics. Dried, pigeon peas are a main ingredient in Indian dals, Caribbean and African rice dishes, soups and stews. They are sometimes paired with green mango and fresh coconut. As beans, they need to be soaked and cooked for an hour or two. . .
