Mung Dal, sourced from both India and Africa, offers a versatile and nutritious addition to culinary creations. With its tender texture and mild flavor, our Mung Dal ensures a delightful taste experience, perfect for soups, stews, and traditional dishes.
Raw Coffee Beans Arabica/Robusta
100% Organic red & light kidney beans.
We can supply most common types of coffee beans from Vietnam. We have strived our best to supply best selected coffee beans to global coffee buyers at a competitive price. And we are able to meet customer's various demand from green coffee beans to roasted coffee beans, ground coffee powder of different grinding sizes, instant coffees and instant coffee mixes
Pinto Beans and Black Beans.
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We can supply coffee beans from farmers we have been dealing with for 15 years in Brazil, Ethiopia, Kenya, Mexico, Colombia and Guatemala. We can supply about 750 tons of coffee annually We only deal with serious and honest requests from final buyers. Any middlemen are not welcome to send their order Any serious buyer is welcome to meet us face to face at our office in Europe
We can supply cocoa beans from Indonesia, C�´te d'Ivoire and Ghana, the annual quantity we do 1500 tons. We deal with honest, realistic and serious buyers. We do not welcome brokers who waste time Any serious buyer is welcome to send his request and we will contact him if he also wants to meet us in our office in Europe. are welcome.
Indonesian green coffee beans : Robusta and Arabika From several area : Java, Sumatra, NTT There are several grades of coffee beans with DF% Please send your clear inquiry to get the best price
Green coffee beans, fresh cut flowers like roses, lilies, carnations and other ornamental plants (succulent).
Moisture: 12.5% Foreign Matters: 0.1% Black: 0.1% Broken: 0.3%
The sweet lupine can be part of the rations of ruminants has no special limitation, and in the monogastric supplement with synthetic methionine and lysine. In bitter varieties their use is limited by the alkaloids they contain, so they have to be removed, so that they do not limit their toxicity, through cooking and maceration. Damaged 2.0 % Split 1.6 % Shirveled 8.0 % Foreign Material 0.5 % Moisture Content 13.0% We can offer on regular basis Lupins - sweet ( Tormos) size 8 mm++ depends on the availability and packed 25 kilos or 18 kilos in PP single bag with liner inside price on request subject to quantity , packing port of unloading and other information We can also supply Faba beans , broad Beans , yellow peas , green peas , black eye beans , kidney beans both white and red Please feel free to send your inquiry and we shall be glad in sending our final offer/quotation
Specifications: Color: natural brown green. Variety: Arabica, Robusta. Moisture: 12.5% max. Black and broken: 2% max. Foreign matter: 0.5% max. Foreign beans: 1% max. Screen size (f13, f16, f18). Origin: Highlands of Vietnam. Free from fermented, moldy and spongy beans and foreign odor, clean cup. Packaging: 60kgs jute bag. Price FOB HCMC Port: Please advise us which quality & variety you want. Payment & delivery: L/C at sight or T/T 50% in advance, 50% after B/L.
our company is the largest supplier of white and red beans . contact us for wholesales price .
It resembles to the Pinto Bean, known in Portugal as “Catarino” bean, it is widely used in the traditional Brazilian cuisine.
Organic pinto beans.
Cocoa beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans: Botanical Characteristics: Species: Theobroma cacao Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation. Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp. Cultivation: Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia. Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F). Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year. Processing: Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness. Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping. Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor. Composition: Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel. Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine). Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate. Uses: Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate. Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics. Quality Grading: Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production. Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market. Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
Name  Coffee Beans Origin  Tanzania Packing  50 KG Jute Bags Purity  97 Admixture  3 Max
Coffee beans are the seeds of the Coffea plant, which are used to brew coffee. These beans undergo a series of processes before they are ready to be ground and brewed into the beloved beverage.
Cocoa beans are the seeds of the cacao tree (Theobroma cacao), which is native to Central and South America. These beans are the primary ingredient used to make chocolate and various cocoa products. The process of turning cocoa beans into chocolate involves several steps, including fermentation, drying, roasting, grinding, and refining.
