Encompassing a wide range of individual seeds and grains, Australian grown pulses include lentils, mungbean, Red lentil. Highly desirable for human consumption due to high nutritional content and easy food processing methods. Australia's diverse agricultural conditions and strict bulk handling, storage and shipping standards ensure a high-quality commodity always reaches our clients. The Nzac Foods team have formed strong professional relationships with pulse growers, particularly those in Western Australia, New South Wales and South Australia who are the largest domestic producers. Paired with our excellent interstate and international logistical network, we can offer fast and efficient delivery of pulses to your premises.
FOB Price Indian Red Lentil Bold $ 975 USD per Ton for 25 Ton Payment Terms : LC
Price : INR 90.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Certification : FSSAI Application : Cooking Cultivation Type : Natural Shelf Life : 1 year Color : Red Feature : Easy To Cook, Healthy To Eat Packaging Type : Gunny Bag, Jute Bag Packaging Size 1kg, 50kg, 5kg Country of Origin : India Preferred Buyer From Location : All Countries Except India
The lentil is an edible legume. We supply from India and Canada and have long association with the growers.
Brown lentils are the most common variety any bag in the grocery store that says lentils without any other descriptor is most likely full of brown lentils This variety can range in color from khaki brown to dark black and has a mild earthy flavor
Specification-Size:3-6 mm Moisture-14%max Admixture-0.5%max Imperfect-3%max
Quality: 1st Grade Size : 6mm Admixture Max1% Damaged Max 3% Packing : PP Bags p/25/50kg Season : November-March Origin : Argentina Annual production volume : 500 Ton Container capacity : 24ton
Specification-Size :3-6 mm Moisture-14 % max Admixture-0.5% max Imperfect-3% max
Red Lentils
They are also the only variety sold split meaning they processed into smaller lentil bits These somewhat sweet and nutty lentils are very common in Indian and Middle Eastern cuisine and are the key to classic dishes such as Indian dhal
