Origin: USA/South America/Canada/Australia/Sellers Option Moisture: 13% Max Protein: 10% Min 11.5% Max Germination Energy: 95% after 5 days Full Barley: 90% Below: 2.2 mm Max 3% Purity of Variety: 95% Min Foreign Variety: 1% Max 1000 Kernel Weight: 40 gr HI Weight: Min 67 kg/h
Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so most food products containing oats, oat flour or oatmeal as an ingredient contain wholegrain oats. Oats are naturally rich in beta-glucan a soluble fibre found in the bran and endosperm layer of the oat grain. Beta-glucan has been shown to improve blood glucose control after a meal and improves insulin responses as well as decrease cholesterol levels. More recent research indicates oats contain avenanthramides a unique phytochemical that has been shown to help protect blood vessels from the damaging effects of LDL-cholesterol. Nutrition credentials of whole grain oats: High in carbohydrates (mainly starch). The protein content is higher than other cereals, at around 14%. High in soluble dietary fibre, specifically beta-glucan found mainly in the aleurone and subaleurone layers. The fat content is the highest of all grains (7-8%), with fat contained in the endosperm and the germ. The fat is mostly unsaturated. The starchy endosperm of the oat grain contains more fat and protein than other cereal grain. High in potassium and low in sodium. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids (such as ferrulic and caffeic acids), phytic acid, plant sterols and saponins.
Similar to amaranth and buckwheat, quinoa (pronounced keen-wah fits within the pseudo-cereal group as it is not part of the Poaceae botanical family, in which true grains belong. It's loosely grouped as a pseudo-cereal with other grains as it's nutritionally similar and used in similar ways to true grains. Quinoa originates from the Andes, where it has long been cultivated by the Inca people. It is a small, typically light-colored round grain (although it also available in other colours including red, purple and black), similar in appearance to sesame seeds. To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. Most quinoa sold today has already been washed, but it is still advisable for consumers to thoroughly rinse the quinoa seeds under running water prior to cooking, so as to maximize the enjoyment of this pseudo-cereal. Like other pseudo-cereals, quinoa contains significant amounts of all the essential amino acids. Quinoa is traditionally produced in South America in higher altitudes and cooler environments than Australia. The Rural Industries Research and Development Corporation (RIRDC) is currently undertaking trials of quinoa in Western Australia. The project aims to select suitable varieties and growing regions to produce quinoa in Australia.
Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food. More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in Australia include: Low GI White Rice (formerly known as Doongara rice or clever rice) a long grain rice that's uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice. Basmati rice a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry based dishes. It also has a lower GI than regular rice. Jasmine rice a very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed. Arborio rice a much shorter and plump grain, it is typically used in Italian dishes like risotto. Brown rice a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed. Coloured rice black rice and red rice are now available in Australia as well as wild rice. To produce white rice the nutrient rich bran layer is removed. While white rice has lower levels of nutrients it still contains protein, vitamins, minerals and some fibre and is low in fat and salt. When enjoyed in moderate amounts, and as part of balanced meal, white rice makes a positive contribution to a healthy diet. Nutrition credentials of whole grain (brown) rice: Around 85% of the energy in rice comes from carbohydrate. After carbohydrate, protein is the second most abundant constituent of rice. Low in fat, with the small amount being mostly unsaturated. Rice bran is high in insoluble dietary fibre. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. High in potassium and low in sodium. Contains phytochemicals including phenolic acids, phytic acid, plant sterols and saponins. Gluten-free and the most non-allergenic of all grains. Low Glycemic Index brown rice is now available in most supermarkets. 1 cup of cooked brown rice contains 1278kJ, 3g fibre, 5.8g protein, 1.8mg zinc and 98mg magnesium.
Rye came into cultivation later than wheat, barley and oats and was not known to the ancient Egyptians and Greeks. It was the main grain used for bread-making in Northern Europe and Russia for many centuries. This is partly because it grows well in colder, harsher climates and partly because it was preferred by some people. Scandinavian countries such as Denmark, Norway and Sweden eat a variety of bread and crispbreads made from rye flour, although wheat products are becoming more popular. Rye contains less gluten than wheat flour, and this makes rye bread significantly denser. Traditional rye breads are made with a sourdough method so have a slightly sour taste when compared to wheat bread. Dark rye flour bread is all whole grain flour. Light rye grain bread is a mixture of whole grain rye flour and refined rye flour. Bread made wholly from rye flour is made in Germany and called pumpernickel. Rye is unique among grains for having a high level of fibre in its endosperm not just in its bran. As such, the glycemic index (GI) of rye products is generally lower than products made from wheat and most other grains. Nutrition credentials of whole grain rye: High in carbohydrate (mainly starch), with a lower GI than most other grains. Relatively high protein content (around 15%), with a higher lysine content than most other cereals. Contains a protein complex which forms gluten. Low in fat (most of which is unsaturated). High in potassium and low in sodium. Excellent source of dietary fibre. Rye has more soluble fibre than wheat, however, less is known about the effect of dietary fibre found in rye. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.
Sorghum is related to sugar cane and to millet and is called Great Millet in some areas of West Africa. It is an important staple food of the upland, drier parts of Africa and India where no other cereal can successfully be raised. Sorghum is able to grow in soils that are quite poorly nourished, with an unreliable water supply. Different varieties of sorghum range in colour from white and pale yellow to deep red, purple and brown. Sorghum is the third largest crop produced in Australia. It is produced primarily in the northern growing region of Australia with an average annual production of over 2 million tonnes. Nutrition credentials of wholegrain sorghum: Rich in carbohydrates (mainly starch). Moderate protein content, but low in lysine. Low in fat, most of which is unsaturated. A good source of dietary fibre. High in potassium and low in sodium. Gluten free. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.
Wheat is the most widely cultivated cereal crop in the world, with Australia being the eighth largest producer and fourth largest exporter of wheat in the world. Wheat has come to be a firm favourite grain because of the diversity it provides in culinary applications. Wheat Types Many different types of wheat grain exist, with two main types being eaten in Australia, namely bread wheat (Triticum aestivum vulgare) and durum wheat (Triticum turgidum durum). The durum variety is used in the manufacture of pasta while the other type is used to produce most other wheat-based foods. Bread wheat in Australia is typically white and does not have the red colour, which typifies most bread wheat grown in the northern hemisphere. Bread wheat is described as hardâ or soft according to its protein content. Hard wheat has more protein, including more gluten, which makes it purposeful to bake bread, while soft wheat has a much lower protein content, which when milled produces cake flour for sweet biscuits and cakes. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ancient grains and are increasingly being used in the manufacture of niche wheat-based food products. Spelt is higher in protein than common wheat and can be used in place of common wheat in most recipes. Spelt does contain gluten and should not be consumed by people who need to avoid gluten as a consequence of medically diagnosed coeliac disease. Emmer, otherwise known as farro or grano farro, is staging a comeback as a gourmet ingredient, with good amounts of antioxidants. Einkorn is prized for having a high protein content and the highest level of lutein among wheat species. Kamut is an heirloom grain originating from Egypt which is higher in protein and contains more vitamin E than common wheat.
Ingredients: Rolled oats, millets (such as foxtail millet, barnyard millet), almonds, cashews, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, honey, dried fruits (optional).
Ingredients: 100% natural rolled oats.
Green Millet, also known as Bajra, is a small-seeded grass that belongs to the Poaceae family. Green Millet is a drought-resistant cereal crop that is grown in various regions around the world. It is particularly well-suited for arid and semi-arid climates. The seeds of Green Millet are small, and round, and can vary in colour from light green to yellowish-brown. Green Millet is a good source of complex carbohydrates, dietary fibre, and essential nutrients such as iron, magnesium, and B vitamins. Green Millet is naturally gluten-free, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet.
Dhania ka chawal or Dhana Dal is the core of the coriander seed. Once the outer shell is removed from the coriander seed it reveals a soft, fleshy inner core that is removed and used in making mukhwas or other recipes. Dhana dal is a very healthy ingredient & has a slight citrus & earthy flavour.
These nutritionally rich crops are native to India. Grown in drought-prone, arid areas, Millets originally constituted the majority of the balanced diet of the resource-challenged, impoverished communities of India. However, now that the world has learned of their multifarious benefits such as their low, glycaemic index vitamin and mineral-rich composition and gluten-free nature, it has steadily become one of the most in-demand agricultural exports from India. A wide variety of Millets, such as Proso, Sorghum, Kodo, Pearl, Finger, Banyard, Brown Top, Foxtail, and Little Millets are available. Thats not all, these Millets are available as pasta, poha, vermicelli, flour, cookies, and noodles.
Golden Harvest: Your Premier Maize Export Partner! Globally sought after for its versatility and nutritional value, maize, commonly known as corn, holds a significant place in culinary traditions worldwide. Maize cultivation has a rich history in regions like Goa, Maharashtra, and Karnataka, where it thrives under diverse growing conditions. Maize kernels come in various sizes and colors, with quality indicators such as color, aroma, and taste. Premium maize exhibits vibrant hues ranging from yellow to golden, signifying freshness and meticulous processing. The flavor profile of maize varies based on cultivation methods and environmental factors. However, it generally offers a sweet and slightly nutty taste, making it a versatile ingredient in both sweet and savory dishes. Maize is renowned for its consistent quality and serves as a staple ingredient in a wide array of culinary creations globally. Size: Small: less than 6.5 mm in diameter. Medium: 6.5 to 7.5 mm in diameter. Large: greater than 7.5 mm in diameter. Country of Origin: India Grade Standard: Grade A, Grade B, Grade C, Feed Grade Packaging Type: Bulk Bags, Jute Sacks Shelf Life: 12-18 Months Packing: Customizable Certifications: APEDA / FSSAI / ISO 22000 MOQ: 1000kg Binomial Name: Zea mays Family: Poaceae HS Code 10059000 / 1005.90.00 Here's a detailed description of these Maize: Size and Appearance: Evaluate the size and appearance of maize. Premium quality maize typically exhibits uniformity in size, with kernels ranging between medium to large. The color will be vibrant, with hues of yellow or golden, indicating proper ripeness and quality. Additionally, maize kernels will appear plump and well-formed, without signs of damage or discoloration. Aroma: While maize typically does not have a strong aroma like spices, it has a subtle sweet scent, especially when fresh. Maize with any musty or off-putting odors is avoided, so that it will not indicate poor quality or improper storage conditions
Urad dal scientifically known as Vigna mungo is a member of the Fabaceae family. It is an annual legume crop cultivated primarily in South Asia. There are different varieties of urad dal including whole urad dal split urad dal with skin split urad dal without skin and urad dal flour. Whole urad dal is the whole unsplit form with the black skin intact. Split urad dal with skin is obtained by splitting the whole urad dal but keeping the black skin on Split urad dal without skin is obtained by removing the black skin from the split urad dal Urad dal flour is made by grinding urad dal into a fine powder. Urad dal is an excellent source of plant based protein making it beneficial for vegetarians and vegans. Urad dal is a good source of iron an essential mineral for the production of red blood cells and prevention of irondeficiency anemia. Types of Urad Dal Whole urad Whole Urad dal is used more like a chili or stew than a soup or dal These lentil like beans have black skins covering creamy white interiors Whole urad dal derive their strong earthy flavor from the black skins Best when soaked for about 4 hours or overnight split washed white urad White Urad Dal is a whole or split urad with its skin removed These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal It is very nutritious and rich in protein, WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious. Specification of Faq Urad Dal Properties Values Limits Damaged Grain 40 Maximum Foreign Material : 1 Maximum Brown Seeds : 3 Maximum Sister Seeds : 3 Maximum Weevilled Seeds : 2 Maximum
We specialize in the supply of Basmati rice renowned for its extraordinary characteristics: the grains are exceptionally elongated, finely slender, boasting a length to breadth ratio surpassing 4.3mm. This variety exhibits a delightful sweetness, an exquisite aroma, a tender texture, and a subtle curvature. Notably, when cooked, our Basmati rice elongates minimally in width, retaining its slender form our exported rice undergoes meticulous scrutiny to ensure it is devoid of any impurities or foreign matter, packaged meticulously in moisture-resistant materials, it maintains its captivating aroma over an extended period, cultivated predominantly in North India, this Basmati variety meets the highest standards of purity and quality. Crop year: One year old Moisture: 14.0% max Damaged Grains: 1.0% max Broken: 2% max Foreign Matter: 1% max Chalky Grains; 5.0% max Nutritional Content of Rice Protein: 6.4 grams Dietary fiber: 2.4 grams Calcium: 09 ml grams Water: 11.61 grams Energy: 365 Kcal Certificates: Certificate of origin, Phytosanitary Certificate, Fumigation Certificate Certificate of Conformity (Country specific) SGS Quality & Quantity Certificate Other third party inspection agency certificate as per buyer specific requirement Specifications of Rice Packing: Poly pack, PP bag, Jute bag, Cotton bag, Paper bag Delivery Time: 15-20 Days after confirmation of order. Our Basmati Rice Specification underscores the pursuit of excellence, emphasizing the need for grains that are exceptionally long and slender, exhibiting a length-to-breadth ratio exceeding 4.3mm. It encapsulates the essence of sweetness, fragrance, softness, and a graceful curvature
Origin: Romania We have the following, what qaultiy do you require amd what quantity? *Durum Wheat 13.6% Protein Max *Soft Wheat 11% Min Protein *Soft Wheat 11.5% Min Protein *Soft Wheat 12.5% Min Protein *Soft Wheat Protein 13% - 13.5% Min *White Wheat Flour for Bread and Baking *Hard Milling Wheat 11% - 12% Protein Non-GMO Romania loading port - Constantza Delivery term: CIF Payment term: LC at sight loading port SGS inspection from buyer
Indian Rice Varieties Basmati Rice 1121 White Sella Rice 1121 Golden Sella Rice 1121 Basmati Raw Rice 1509 Golden Sella Rice 1509 Basmati Steam Rice 1509 Basmati Steam Rice Pusa White Sella Rice Pusa Golden Sella Rice Pusa Steam Basmati Rice Sharbathi Whire Basmati Rice Sharbathi Golden Sella Rice Sharbathi Steam Rice Non Basmati Rice Ponni Boiled Rice Ponni Raw Rice Round Raw Rice Sona Masoori Parboiled Rice Idly Rice Red Matta Rice Sona Masoori Raw Rice PR-11 White Sella Rice PR-11 Golden Sella Grain Rice
Chia Seeds :- Chia Seeds are small, nutrient-dense seeds that are known for their impressive health benefits. These seeds are a great source of omega-3 fatty acids, fiber, protein antioxidants, and various micronutrients. Chia seeds can be easily incorporated into a variety of dishes, including smoothies, yogurt, salads, and baked goods, adding a nutritious boost to your meals.
SORGHUM SEEDS:- Sorghum Seeds, also called milo or great millet, is a highly valued grain that provides a lot of protein and fiber to the body. Whole grain sorghum can be added to cooked dishes, snacks, salads.
AMARANTH :- Amaranth also called milo or great millet, is a highly valued grain that provides a lot of protein and fiber to the body. Whole grain sorghum can be added to cooked dishes, snacks, salads.
