Kufri Pukhraj
This variety produces medium to large slightly lumpy potatoes with a smooth waxlike texture The light brown to gold skin has shallow eyes and small brown spots Kufri Pukhraj potatoes have a tender texture and mild earthy flavor when cooked
Kufri Jyoti
Kufri Jyoti is a popular variety with a waxy texture and mild flavor It is ideal for making instant flakes and chips The flesh may be white or match the color of the skin
Kufri Bahar
Kufri Bahar potatoes are large roundoval and white in color The skin is smooth with mediumdeep eyes and the flesh is white This variety is adaptable to regions like Haryana Himachal Pradesh Jammu and Kashmir and Uttar Pradesh
Bhura Aloo
Bhura Aloo is a native variety from Bihar known for its red skin It has relatively low productivity but remains in high demand due to farmers preference for redskinned potatoes
Kufri Chipsona
Kufri Chipsona has a waxy texture is easy to cook and maintains its color even after cooking It is suitable for making chips and French fries due to its low reducing sugars and phenols content
Kufri Sindhuri
This mediumlate variety matures in about 110120 days Kufri Sindhuri potatoes have smooth round light red skin with dull white flesh
Kufri Chandramukhi
An early maturing variety Kufri Chandramukhi matures in about 8090 days It produces large smooth oval flattened potatoes with white skin and flesh The yield is around 100 quintals per acre
Kufri Khyati
Kufri Khyati is a highyielding variety that matures early It is resistant to late blight and is cultivated in the plains of South Africa yielding higher than other earlymaturing cultivars
White Button Mushroom
White button mushrooms are small with a white, edible stem that is dense, thick, and smooth. When raw, they have a mild, crisp texture, and once cooked, they develop an earthy flavor with a tender, chewy consistency.
1. Portobello Mushrooms
Portobello mushrooms are large, with dark brown, fleshy gills and a small ring beneath the cap. The stems are fibrous, white, and dense. When cooked, they have a chewy, meaty texture and a smoky, earthy flavor.
2 Shiitake Mushrooms
Shiitake mushrooms are small to medium-sized with thin stems and wide, umbrella-shaped caps ranging in color from light to dark brown. They are known for their curled rim, and their firm, chewy, and spongy cream-colored flesh.
3. Oyster Mushrooms
Oyster mushrooms feature a funnel-shaped cap that can be white to light brown or dark brown, with whitish-yellow gills. The stem is off-center, and the cap grows in overlapping clusters, giving them a shelf-like appearance. The flesh is white and tender.
4. Enoki Mushrooms
Enoki mushrooms grow in long clusters with string-like stems and small white caps. They offer a mild flavor with a crunchy texture, making them ideal for salads, soups, meat dishes, and garnishing. The spongy base of the mushrooms should be removed before use.
5. Shimeji Mushrooms
Shimeji mushrooms are best enjoyed cooked, as they develop a pleasant, firm, slightly crunchy texture and a mildly nutty flavor. If eaten raw, they have a bitter taste that disappears once cooked.
6. Porcini Mushrooms
Porcini mushrooms are known for their nutty, earthy flavor and meaty texture. They have a deeper, richer flavor compared to other mushrooms. Dried porcini mushrooms add depth to broths and sauces, and they become slightly chewy when rehydrated.
7. Paddy Straw Mushrooms
Also known as Volvariella volvacea, Paddy Straw mushrooms are widely cultivated in East and Southeast Asia. Popular in Asian cuisines, they are the third most consumed mushroom globally. While available fresh in Asia, they are typically found in canned or dried forms in other regions.
Agrifound Dark Red
This onion variety is characterized by dark red, globular bulbs with tight skin. The flavor is moderately pungent, and the crop matures in 90-100 days after transplanting. It typically yields around 300 quintals per hectare.
1. Agrifound Light Red
Agrifound Light Red onions have attractive light red bulbs that are globular in shape. The variety features thick, reddish inner scales and matures in 110-120 days after transplanting. Its average yield is between 300-350 quintals per hectare.
2. NHRDF Red
The NHRDF Red variety matures in approximately 110-120 days after transplanting. The bulbs are dark red and globular. This variety gives an average yield of 250-300 quintals per hectare and can be grown in Northern, Central, and Western South Africa during the rabi season.
3. Agrifound White
Agrifound White onions have white, globular bulbs with tight silvery skin. The crop matures in 110-120 days after transplanting and yields about 250-300 quintals per hectare. This variety is ideal for late Kharif and rabi seasons in Maharashtra, Madhya Pradesh, Gujarat, and Rajasthan.
4. Agrifound Rose
The bulbs of the Agrifound Rose variety are deep scarlet red and flattish in shape. The crop matures in 95-110 days after sowing, yielding about 250-300 quintals per hectare. It is recommended for the Kharif season in Cuddapah (AP) and year-round cultivation in Karnataka.
5. Agrifound Red
This variety has light red bulbs with 5-6 bulblets per cluster. It is suited for Kharif and rabi seasons in Karnataka, Tamil Nadu, and Kerala.
6. Pusa Ratnar
Pusa Ratnar onions are red, globular bulbs that are more exposed above ground at maturity. They are less pungent with average storage quality, yielding about 30 tons per hectare. This variety is recommended for the rabi season.
7. Pusa Red
Pusa Red onions are medium-sized bulbs with a bronze-red color and a shape that ranges from flat to globular. The variety matures in 140-145 days after transplanting and is especially suitable for export. It can be grown in late Kharif and rabi seasons in Maharashtra.
8. Pusa White Round
The bulbs of Pusa White Round onions are white, roundish, or flat in shape. The crop matures in 130-135 days after transplanting and is well-suited for storage.
Ginger (Zingiber officinale) is a flowering plant whose rhizome, commonly referred to as ginger root, is widely used as a spice and for medicinal purposes. Belonging to the family Zingiberaceae, ginger is native to Southeast Asia and has been cultivated for thousands of years. Its characteristic pungent aroma and spicy flavor have made it a staple ingredient in cuisines and traditional remedies across the globe.
Ginger is rich in bioactive compounds and nutrients that contribute to its numerous health benefits. Key components include
Gingerol: A powerful antioxidant and anti-inflammatory compound responsible for its spicy flavor.
Vitamins and Minerals: Contains vitamin B6, magnesium, manganese, copper, and potassium.
Tiger nut is a high nutritious and healthy fibre nut. Our tiger nuts are farmed naturally. Packaged in recommended and preferable export bags.
Detailed labeling and standardization
Botanical Name:Clover Seeds
Available Form:Clover Seeds
Season: Available From June Till December
Packing: In Polypropylene Bags
Weight: 50 Kg Net Weight
