Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago.[3] Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
In 2016, barley was ranked fourth among grains in quantity produced (141 million tonnes) behind maize, rice and wheat.
arley production, 2016
Country (millions of tonnes)
European Unio 58.2
Russia 18.0
Germany 10.7
France 10.3
Ukraine 9.4
Australia 9.0
Canada 8.7
World 141.3
Nutritional value per 100 g (3.5 oz)
Energy 1,473 kJ (352 kcal)
Carbohydrates 77.7 g
Sugars 0.8 g
Dietary fiber 15.6 g
Fat 1.2 g
Protein 9.9 g
Vitamins Quantity %DV
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin 0%13g
160 g
Thiamine (B1) 17% 0.191 mg
Riboflavin (B2) 10% 0.114 mg
Niacin (B3) 31% 4.604 mg
Pantothenic acid (B5) 6% 0.282 mg
Vitamin B6 20% 0.26 mg
Folate (B9) 6% 23g
Choline 8% 37.8 mg
Vitamin C 0% 0 mg
Vitamin K 2% 2.2g
Minerals Quantity %DV
Calcium 3% 29 mg
Iron 19% 2.5 mg
Magnesium 22% 79 mg
Manganese 63% 1.322 mg
Phosphorus 32% 221 mg
Potassium 6% 280 mg
Sodium 1% 9 mg
Zinc 22% 2.13 mg
Other constituents Quantity
Water 10 g
100 % BROKEN RICE SPECIFICATIONS
Moisture Content: 14 % Max
Average Grain Length: Below 4.5 MM
Polishing Grade: Well Milled / Double Polished
Damaged, Shriveled & Yellow: 5 % Max
Chalky Grains: 8 % Max
Contrasting Varieties: N.A.
Foreign Grains: 4 % Max
Foreign Matter: 2 % Max
Paddy Grains: 20 pcs per KG Max
Under-milled & Red striped : 2 % max
Trade Information
FOB Portany safest port in India Payment Terms Letter of Credit at Sight (Sight L/C), Telegraphic Transfer (T/T), Cash in Advance (CID), Letter of Credit (L/C), Others
Supply Ability 50000 Per Day Delivery Time 30 Days
Sample Available Yes Sample Policy Contact us for information regarding our sample policy
Packaging Details 50kg pp bags Main Export Market(s)North America, South America, Africa, Eastern Europe, Asia, Australia, Western Europe, Central America
Main Domestic Market All India Certifications ISO 22001:2005
Health benefits of Cashew nuts
Cashews are high in calories. 100 g of nuts provide 553 calories. They packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phytochemicals that help protect from diseases and cancers.
They are rich in â??heart-friendlyâ?? monounsaturated fatty acids like oleic, and palmitoleic acids. These essential fatty acids help lower harmful LDL-cholesterol while increasing good HDL cholesterol in the blood. Research studies suggest that the Mediterranean diet which is rich in monounsaturated fatty acids contribute to preventing coronary artery disease and strokes by favoring healthy blood lipid profile.
Cashew nuts are abundant sources of essential minerals. Manganese, potassium, copper, iron, magnesium, zinc, and selenium are especially concentrated in them. A handful of cashew nuts a day in the diet would provide enough of these minerals and may help prevent deficiency diseases. Selenium is an important micronutrient, which functions as a co-factor for antioxidant enzymes such as Glutathione peroxidases, one of the most powerful antioxidants in the body. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Zinc is a co-factor for many enzymes that regulate growth and development, gonadal function, digestion, and DNA (nucleic acid) synthesis.
Principle Nutrient Value Percentage of RDA
Energy 553 Kcal 28%
Carbohydrates 30.19 g 23%
Protein 18.22 g 32.5%
Total Fat 43.85 g 146%
Cholesterol 0 mg 0%
Dietary Fiber 3.3 g 8.5%
Vitamins
Folates 25 �µg 6%
Niacin 1.062 mg 6.5%
Pantothenic acid 0.864 mg 17%
Pyridoxine 0.417 mg 32%
Riboflavin 0.058 mg 4.5%
Thiamin 0.423 mg 35%
Vitamin A 0 IU 0%
Vitamin C 0.5 mg 1%
Vitamin E 5.31 mg 35%
Vitamin K 34.1 �µg 28%
Electrolytes
Sodium 12 mg 1%
Potassium 660 mg 14%
Minerals
Calcium 37 mg 4%
Copper 2.195 mg 244%
Iron 6.68 mg 83.5%
Magnesium 292 mg 73%
Manganese 1.655 mg 72%
Phosphorus 593 mg 85%
Selenium 19.9 �µg 36%
Zinc 5.78 mg 52.5%
Carotene-�? 0 �µg --
Crypto-xanthin-�? 0 �µg --
Lutein-zeaxanthin 22 �µg --
Maize is the most widely grown grain crop throughout the Americas, with 361 million metric tons grown in the United States in 2014 (Production table). Approximately 40% of the cropâ??130 million tonsâ??is used for corn ethanol.[5] Genetically modified maize made up 85% of the maize planted in the United States in 2009.[6]
Sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, and fermentation and distillation into alcoholic beverages like bourbon whiskey), and as chemical feedstocks. Maize is also used in making ethanol and other biofuels.
Maize Production in 2014
Maize production â?? 2014
Country Production (millions of tonnes)
United States 361.1
China 215.6
Brazil 79.9
European Union 77.6
Argentina 33.1
Ukraine 28.5
India 23.7
Mexico 23.3
World 1037.8
India
Coconuts being sold on a street in India
Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Puducherry, Andhra Pradesh, Goa, Maharashtra, Odisha, West Bengal and, Gujarat and the islands of Lakshadweep and Andaman and Nicobar. As per 2014â??15 statistics from Coconut Development Board of Government of India, four southern states combined account for almost 90% of the total production in the country: Tamil Nadu (33.84%), Karnataka (25.15%), Kerala (23.96%), and Andhra Pradesh (7.16%).[58] Other states, such as Goa, Maharashtra, Odisha, West Bengal, and those in the northeast (Tripura and Assam) account for the remaining productions. Though Kerala has the largest number of coconut trees, in terms of production per hectare, Tamil Nadu leads all other states. In Tamil Nadu, Coimbatore and Tirupur regions top the production list.[59]
In Goa, the coconut tree has been reclassified by the government as a palm (like a grass), enabling farmers and real estate developers to clear land with fewer restrictions.[60] With this, it will no more be considered as a tree and no permission will be required by the forest department before cutting a coconut tree
Nutritional value per 100 g (3.5 oz)
Energy 354 kcal (1,480 kJ)
Carbohydrates
15.23 g
Sugars 6.23 g
Dietary fiber 9.0 g
Fat
33.49 g
Saturated 29.698 g
Monounsaturated 1.425 g
Polyunsaturated 0.366 g
Protein
3.33 g
Tryptophan 0.039 g
Threonine 0.121 g
Isoleucine 0.131 g
Leucine 0.247 g
Lysine 0.147 g
Methionine 0.062 g
Cystine 0.066 g
Phenylalanine 0.169 g
Tyrosine 0.103 g
Valine 0.202 g
Arginine 0.546 g
Histidine 0.077 g
Alanine 0.170 g
Aspartic acid 0.325 g
Glutamic acid 0.761 g
Glycine 0.158 g
Proline 0.138 g
Serine 0.172 g
Vitamins Quantity %DVâ?Â
Thiamine (B1) 6% 0.066 mg
Riboflavin (B2) 2% 0.020 mg
Niacin (B3) 4% 0.540 mg
Pantothenic acid (B5) 6% 0.300 mg
Vitamin B6 4% 0.054 mg
Folate (B9) 7% 26 �¼g
Vitamin C 4% 3.3 mg
Vitamin E 2% 0.24 mg
Vitamin K 0% 0.2 �¼g
Minerals Quantity %DVâ?Â
Calcium 1% 14 mg
Copper 22% 0.435 mg
Iron 19% 2.43 mg
Magnesium 9% 32 mg
Manganese 71% 1.500 mg
Phosphorus 16% 113 mg
Potassium 8% 356 mg
Selenium 14% 10.1 �¼g
Sodium 1% 20 mg
Zinc 12% 1.10 mg
Other constituents Quantity
Water 47 g
Nutrition Facts
Coconut
Amount Per 100 grams
Calories 354
% Daily Value*
Total Fat 33 g 50%
Saturated fat 30 g 150%
Polyunsaturated fat 0.4 g
Monounsaturated fat 1.4 g
Cholesterol 0 mg 0%
Sodium 20 mg 0%
Potassium 356 mg 10%
Total Carbohydrate 15 g 5%
Dietary fiber 9 g 36%
Sugar 6 g
Protein 3.3 g 6%
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 13%
Vitamin D 0% Vitamin B-6 5%
Cobalamin 0% Magnesium 8%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Heavy melting steel (HMS) or heavy melting scrap is a designation for recyclable steel and wrought iron. It is broken up into two major categories: HMS 1 and HMS 2, where HMS 1 does not contain galvanized and blackened steel, whereas HMS 2 does. The Institute of Scrap Recycling Industries breaks up the categories further:[1]
ISRI 200 (HMS 1): Wrought iron or steel scrap 1â??4 inch (6.35 mm) and larger in thickness. All pieces must be smaller than 60 in Ã? 24 in (1,524 mm Ã? 610 mm)
ISRI 201 (HMS 1): Same as ISRI 200 except pieces must be smaller than 36 in Ã? 18 in (914 mm Ã? 457 mm).
ISRI 202 (HMS 1): Same as ISRI 200 except pieces must be smaller than 60 in Ã? 18 in (1,524 mm Ã? 457 mm).
ISRI 203 (HMS 2): Wrought iron or steel scrap, black and galvanized, 1â??8 inch (3.175 mm) and larger in thickness.
ISRI 204 (HMS 2): Same as ISRI 203 except pieces [1]must be smaller than 36 in Ã? 18 in (914 mm Ã? 457 mm).
ISRI 205 (HMS 2): Same as ISRI 204 except it may contain automotive scrap except for thin gauge material.
ISRI 206 (HMS 2): Same as ISRI 205 except pieces must be smaller than 60 in Ã? 18 in (1,524 mm Ã? 457 mm).
HMS 1 and 2 are widely traded, particularly in the western hemisphere.
Both HMS 1 and 2 comprise obsolete scrap only - iron and steel recovered from items demolished or dismantled at the end of their life.
Because both grades guarantee a minimum piece thickness â?? at least 1â??4 inch (6.35 mm) for HMS 1, and 1â??8 inch (3.175 mm) for HMS 2 â?? consignments have a high density. Both also have defined maximum dimensions (usually 60 in Ã? 24 in or 1,524 mm Ã? 610 mm), and should be prepared to facilitate handling and charging to a furnace.
This density, sizing and preparation makes for efficient furnace operation by minimising the time to charge enough scrap for a full melt. In contrast, thin mixed scrap greatly increases charging time, cutting furnace productivity.
Variations on maximum piece size are covered by ISRI (North Americaâ??s Institute of Scrap Recycling Industries) codes. HMS is usually traded as a blend of 1 and 2, either a premium blend (80:20) or lower grade mixes (70:30) and (60:40). Other major heavy scrap grades include Japanâ??s H2 and A3 from the CIS.[2]
Wild Honey: We work with Tribal settlements in South & Central Indian forests where tribal Honey hunters collect the Wild Raw Honey from natural Bee Hives in cliffs and trees. This Honey is made by the Giant Rock Bees (Apis Dorsata) by collecting the nectar from wild flowers in the forests. The forest is rich in medicinal plants and this Honey in turn is highly medicinal and used extensively for Ayurvedic treatments.
Sweet Honey: This Honey is produced by the Indian Honey Bee (Apis Cerana Indica) which is smaller in size than the Rock Bee and is present mainly in the Southern and North eastern regions of India. This Honey will have a sweet taste with a touch of sourness. We again do not process or ultra filter this Honey which in turn preserves all the benefits of the Honey.
Naturally Spiced/flavoured Honey: We also infuse certain beneficial spices like Tulsi, Ginger, Cinnamon etc with pure raw Honey to enhance the taste and also to improve the health and medicinal benefits of our Honey. Tulsi Honey for example is good for any kind of Kapha related imbalances eg: sore throat, coughing, sinus problems etc. Ginger Honey helps in digestion and improves the overall functioning of the digestive system. Cinnamon Honey helps in
Cane Jaggery Powder Or Cane Gur:
1. Cane Jaggery or Cane Gur: Cane Jaggery or Cane Gur means the product obtained by boiling or processing juice
pressed out of sugarcane (Saccharum officinarum). It shall be free from substances deleterious to health and shall
confirm to the following analytical standards on dry weight basis:-
Sl. No. Characteristics Permissible limit
1. Moisture, percent by weight, Max 7.0
2. Sucrose, percent by weight, Min 70.0
3. Total Sugars expressed as invert sugar, Min 90.0
4. Reducing sugars, percent by weight, Max 20.0
5. Sulphate ash, percent by weight, Max 4.0
6. Ash insoluble in dilute hydrochloric acid, percent by weight, Max 0.3
7. Extraneous matter & water insoluble matter, percent by weight,
Max
1.5
Sodium bicarbonate, if used for clarification purpose, shall be of Food grade quality
Refined sugar White sugar Brown sugar Jaggery
Total phenol (1g GAE/g) 26.5 ± 3.79 31.5 ± 1.44 372 ± 1.44 3,837 ± 154
Main antioxidant types detected gallic acid (trace) gallic acid (trace) gallic acid, protocatechuic acid, gentisic acid, 4-hydroxyphenylaceticacid, vanillic acid, syringic acid gallic acid, protocatechuic acid, gentisic acid, 4-hydroxyphenylaceticacid, vanillic acid, p-coumaric acid, ferulic acid
Based on the above data, it is true that jaggery has about 10x more antioxidants than brown sugar (the real kind), but that?s only high on a relative basis.
When you view the antioxidant properties of sugarcane extracts like these, they appear potent relative to sweet fruit like raisins, oranges, and prunes. The ORAC for molasses seems particular impressive, but it?s not fair to compare any of these side by side.
For one, any fresh fruit will be lower than dry extract solids. The ORAC values for sugarcane extracts, like molasses, often boast the ORAC value of the dry solids. That?s not a fair comparison to a fruit, which still contains a lot of water.
It is like comparing fresh basil with an ORAC of 4,805 and dried basil which is 61,063. The reason the dried is higher is because the water content has been removed and hence, there is a great concentration of antioxidants per gram.
ORAC uses the same serving size (100 grams) for all foods tested. That includes when the comparisons are fresh fruits versus dry sugarcane extracts.
100 grams is about 3.5 ounces. You can eat 3.5 ounces of blueberries, no problem. Try eating 3.5 ounces of a dried molasses and you will have a horrendous sugar crash. People only eat a spoon or two at a time, not 3.5 ounces of it! A cup cake won?t even contain that much sweetener.
In short, both brown sugar and jaggery are not good sources of antioxidants, because their serving size is so small. Eating them in abundance to get a decent amount of antioxidants would be a terrible idea, due to the glycemic impact that would have.
Nutritional values
How many calories in jaggery? How much iron, since it is said to be a high source of it? Here?s a look at the actual data.
Jaggery Nutrition Facts
Serving Size: 1 ounce (28g)
Calories 103
Calories From Fat 0
% Daily Value* % Daily Value
Total Fat 0g 0 Calcium 2.6%
Trans Fat 0g Iron 2.5%
Sodium 22mg
Nutritional information
According to the USDA,[13] 100 grams of mustard oil contains:
Energy: 3699 kJ (or 884 kcal)
Total lipid (fat): 100.0 g
Carbohydrates: 0.0 g
Fibers: 0.0 g
Protein: 0.0
The fat content comprises (per 100 g)[14]:
Fatty acids, total saturated: 11.582 g
Fatty acids, total monounsaturated: 59.187 g
Fatty acids, total polyunsaturated: 21.230 g
Essential oil
The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid (or even when chewed). Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea) produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons. White mustard (Brassica hirta) does not yield allyl isothiocyanate, but a different and milder isothiocyanate.[15]
Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the myrosinase enzyme. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of horseradish and wasabi. It can be produced synthetically, sometimes known as synthetic mustard oil.[16]
Because of the contained allyl isothiocyanate, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small amounts, it is often used by the food industry for flavoring. In northern Italy, for instance, it is used in the fruit condiment called mostarda. It is also used to repel cats and dogs. It will also denature alcohol, making it unfit for human consumption, thus avoiding the taxes collected on alcoholic beverages.[citation needed]
The CAS number of this type of mustard oil is 8007-40-7, and the CAS number of pure allyl isothiocyanate is 57-06-7.
RBD Palmolein is refined, bleached and deodorized form of palm oil which is extracted after crushing palm fruit. It is used in many countries as edible cooking oil.
RBD Palm Olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures. It is used as an important raw material in the manufacture of soaps, washing powder and other hygiene and personal care products.
Palm oil is obtained from fresh fruit bunches (FFB) of oil palm cultivated in plantations. There are several commercial variants of palm oil available viz., Crude Palm oil, Crude Palmolein, RBD (Refined Bleached Deodorized) Palm oil, RBD Palmolein and Palm Kernel Oil.
RBD Palmolein is used as cooking oil as well as frying oil for food industries such as snack food and ready-to-eat food. It is also used as a raw material for margarine and shortening. It is used in soap, candles and oleo chemical industries.
Global Scenario
Palmoil production and trade is widely spread across the world. However, its production, consumption and trade are dominated by a few nations. Palm oil dominates the global vegetable oil export trade.
The world Palmoil production in 2011-12 is 50.68 million tons as against 47.95 million tons in 2010-11.
The world's two largest Palmoil producing countries are Indonesia and Malaysia which together account for nearly 87% of the world production. Other major producers include Columbia, Thailand and Nigeria.
Indonesia has nearly expanded its output in the past decade making it the largest producer of palm oil in the world, accounting for 51% of total world output.
Indonesia and Malaysia are the largest exporter of Palm Oil & itâ??s by products, accounting for the entire global trade in Palm Oil, which is estimated to be 38.78 million tons in 2011-12. Malaysia and Indonesia with 17.95 and 16.7 million tons respectively are major exporters. While India is the largest importer of Palm Oil followed by China & EU.
OUR INDIAN IR 36 PARBOILED RICE SPECIFICATIONS
IR 36 Parboiled rice: 100%
Broken: 5%
Grain length : 6 mm
Moisture : 14 % max
Damage/Discolor : 1% max
Foreign Material : 0.25% max
Basmati IR 36 5%
Picture in detail of Basmati IR 36 5%
OUR INDIAN IR 36 RAW RICE SPECIFICATIONS
IR 36 Raw rice: 100%
Broken: 5%
Grain length : 6.2 mm
Moisture : 14 % max
Damage/Discolor : 1% max
Sona Masoori Rice
We are proud to introduce ourselves as one of the leading exporters of Sona Masoori Rice. Our rice is steamed at our hygienic facility by using modern machines, as per the norms set by the food industry. Our Sona Masoori Rice is used for cooking delicious recipes like biryani, idli, dosa and pulao. Prior to dispatch, we check this on the parameters of purity and discoloration.
Features:
This rice is healthy and nutritious
Our rice grain is extra long and is free from impurities
Low on carbohydrates and glycemic index
Specification:
Product Name Sona Masoori Rice
Average Length Of Grain 5 mm to 5.2 mm Max
Moisture 13% Max
Cleaning 100 %
Broken 2 % Max
Admixture 5 % Max
Discolour Damage 1 % Max
Packing As Per Client Requirement
Soybean nutrition facts
Soybean is the seed (fruit) of a plant originally from the Nothern-East China. Aside from being employed for oil pressing, the beans are widely used as an important vegetable source of protein worldwide. The beans are popular in the Asian regions, where processed soybean products such as tofu, soy sauce, etc are especially cherished.
See the table below for in depth analysis of nutrients:
Soybean nutrition chart (Phaseolus lunatus. L), Raw, mature seeds, value per 100 g. (Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 446 Kcal 22.3%
Carbohydrates 30.16 g 23%
Protein 36.49 g 65%
Total Fat 19.94 g 99%
Cholesterol 0 mg 0%
Dietary Fiber 9.3 g 24%
Vitamins
Folates 375 µg 94%
Niacin 1.623 mg 10%
Pantothenic acid 0.793 mg 16%
Pyridoxine 0.377 mg 29%
Riboflavin 0.870 mg 67%
Thiamin 0.874 mg 73%
Vitamin A 22 IU <1%
Vitamin C 6 mg 10%
Vitamin E 0.85 mg 6%
Vitamin K 47 �µg 39%
Electrolytes
Sodium 2 mg <1%
Potassium 1797 mg 38%
Minerals
Calcium 277 mg 28%
Copper 1.658 µg 184%
Iron 15.7 mg 196%
Magnesium 280 mg 70%
Manganese 2.517 mg 109%
Phosphorus 704 mg 100%
Zinc 4.89 mg 44%
Phyto-nutrients
Carotene- 13 µg --
Daidzein 62.90 mg
Genistein 81.35 mg
Glycetein 15.29 mg
Soybeans, raw, mature seeds nutrition facts and analysis per serving
Minerals
Nutrient Amount DV
Iron, Fe 15.70 mg 87 %
Magnesium, Mg 280.00 mg 70 %
Manganese, Mn 2.517 mg 126 %
CRUDE DEGUMMED SOYBEAN OIL is a product obtained when soybean are processed in the production of protein products and after lecithin extraction. It is important because of the high content of linoleic acid, an essential polyunsaturated fatty acid, as well as the other valuable minor ingredients such as phytosterols, tocopherols (antioxidants) and fat-soluble vitamins.
PRODUCT APPLICATION
CRUDE DEGUMMED SOYBEAN OIL is predominantly used in the form of oils and vegetable fats in human nutrition, following subsequent refining and hydrogenation. Vegetable oils and fats play a significant role for the human organism from the nutritional and physiological aspects. They provide the human body with essential fatty acids and fat-soluble vitamins. They represent an important source of energy and serve as one of the major components of cell walls. They stimulate the appetite and the secretion of digestive enzymes by giving dishes a pleasant flavour, odour and texture and increase oneâ??s feeling of satiety.
Technical Purposes
CRUDE DEGUMMED SOYBEAN OIL is used less frequently in the production of paints and varnishes, fatty acids, resins and plastics.
Production
Soybean oil, meal and beans
To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140â??190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil," or are ingredients in a wide variety of processed foods. Most of the remaining residue (soybean meal) is used as animal feed.
In the 2002â??2003 growing season, 30.6 million tons (MT) of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.[3] In 2018-2019, world production was at 57.4 MT with the leading producers including China (16.6 MT), US (10.9 MT), Argentina (8.4 MT), Brazil (8.2 MT), and EU (3.2 MT).[4]
Composition
Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.[5][6] The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the monounsaturate oleic acid (C-18:1), 23%.[7] It also contains the saturated fatty acids stearic acid (C-18:0), 4%, and palmitic acid (C-16:0), 10%.
The high-proportion of oxidation-prone polyunsaturated fatty acid is undesirable for some uses, such as cooking oils. Three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans. Hydrogenation may be used to reduce the unsaturation in linolenic acid. The resulting oil is called hydrogenated soybean oil. If the hydrogenation is only partially complete, the oil may contain small amounts of trans fat.
Raw Sugar
Raw sugar is the product from which refined sugars are made. It is also consumed in some parts of the world as a foodstuff in its own right. The bulk of the worldâ??s sugar exports are made up of raw sugar, the most notable exporter of raw sugar being Brazil, which exports VHP raw sugar in massive amounts, often exceeding twenty million tons, every year.
VHP Raw Sugar
VHP raw sugar is processed more than normal raw sugar. As with normal raw sugar, the raw sugar juice is boiled and allowed to crystallize, but it is then sent into a centrifugal chamber, which drives off the liquid content, or molasses, and leaves light brown sugar crystals behind.
These sugar crystals have far less contamination in them than normal raw sugar, and overall the sugar produced by this process has a nice high sucrose content. VHP sugar is defined as being sugar with sucrose content of 99.4 % or more.
VHP sugar was invented in 1993 by Brazilian sugar scientists, and is now the most popular raw sugar export in the world. This is because buyers get more sugar per shipment when they purchase VHP, due to the fact that it has such a high sucrose content. It is also easier and quicker to refine than other sugars, and the bulk of ICUMSA 45 refined sparkling white sugar is made from VHP raw sugar for this reason.
Brazilian sugar is perhaps the most well known type of sugar in the world. As the biggest sugar exporteron the planet, Brazil produces around thirty million tons of sugar every year, and exports two thirds of that to various countries.
Brazilian sugar is grown in two major regions in Brazil, the larger of these is the Sao Paulo region. Located in the center south of the country, it is known for its vast fertile plains, much of which have been turned over to sugar cane production over the past decades as sugar has become an increasingly viable crop, and as interest in sugar ethanol as a form of alternate fuel has also grown.
The other major growing region is in the northern states of Pernambuco and Algolas. Though these states are much less fertile and boast rugged terrain which is not nearly as well suited to the cultivation of sugar cane, they are the historical home of sugar production in Brazil. They are also the main regions of expansion, as the Sao Paulo region recently cut permits for new sugar mills in that jurisdiction due to environmental concerns, leaving would be developers to seek other regions in which to build their mills.
White Crystal Sugar - Icumsa 150
White Crystal Sugar is recommended for most customers because it contains less chemical, it is more readily available, and it a lower cost replacement to the traditional White Refined Sugar, ICUMSA 45.
White Crystal Sugar is formed by crystallization process, without chemical refining.
WHITE CRYSTAL SUGAR - from Hatton Group Limited has the following specifications.
Color:
White Crystal ICUMSA 150
Origin
Brazil
SPECIFICATIONS Brazilian White Crystal Sugar
Polarization 99.70 degree min
Ash Content 0.08 % max
Moisture 0.08% max
Radiation
Within internationally acceptable limits
Sediments None
Smell Free from unusual or abnormal smells
Substance Structure White Crystalline
ICUMSA 100 SUGAR SPECIFICATION
CANE SUGAR â?? ICUMSA 100
Specifications:
Icumsa : 100 RBU
Polarization : 99.50% min
Ash content : 0.15% Max
Moisture : 0.10% Max
Solubility : 100% Free Flowing
Radiation : Normal Certified
Colour : White
Granulation : Fine
RAW BROWN CANE SUGAR GRADE E ICUMSA 600-1200
Origin : South America/Brazil
Icumsa : 600 â?? 1200
Polarization : 96.00% Min
Ash content : 0.09% Max
Moisture : 0.09% Max
Colour : Brown
Solubility : 90% Free Flowing
Granulation : Fine
SO2 : 20 PPM
BEET SUGAR
Icumsa : 45 â?? 100 RBU
Polarization : 99.80% Min
Ash content : 0.04% Max
Moisture : 0.04% Max
Solubility : 100% Dry & Free Flowing
Radiation : Normal without presence of caesium or iodine
Colour : Sparkling White Crystal
Granulation : Fine to Medium
Reducing Sugar : 0.05% Max by weight
PACKING:
50Kg P.P Bags or Bulk loosed packing
Worldwide consumption
Wheat is grown on more than 218,000,000 hectares (540,000,000 acres),[64] a larger area than for any other crop. World trade in wheat is greater than for all other crops combined. With rice, wheat is the world's most favored staple food. It is a major diet component because of the wheat plant's agronomic adaptability with the ability to grow from near arctic regions to equator, from sea level to plains of Tibet, approximately 4,000 m (13,000 ft) above sea level. In addition to agronomic adaptability, wheat offers ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods. Wheat is the most important source of carbohydrate in a majority of countries.[citation needed]
Top wheat producers in 2014
Country millions of tonnes
European Union 157.3
China 126.2
India 95.8
Russia 59.7
United States 55.1
France 39.0
Canada 29.3
Germany 27.8
Pakistan 26.0
Australia 25.3
Ukraine 24.1
World 720
