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.
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.
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.
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.
Not belonging to the Poaceae botanical family, buckwheat is not classified as a true grain, but rather a pseudo-cereal. Its nutritional profile, nutty flavour, appearance and culinary applications have led it to be commonly referred to as a grain. Buckwheat has played an important role in diets around the world, mainly in Asia and Eastern Europe for around 8,000 years. It is neither a grain popular with bucks or a relative of wheat, but rather, its seeds so closely resemble the much larger seeds of the beech tree that the plant has been called beech wheat, or buckwheat, ever since. Nutrition credentials of buckwheat: High in protein (13-15%), second highest only to oats, and rich in the amino acid lysine. Rich in carbohydrates (mainly starch). Rich in polyunsaturated essential fatty acids, such as linoleic acid. Contains vitamins B1, C and E. Contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of these minerals is also quite high. High in soluble fibre. Provides a potential source of resistant starch, as certain treatments of buckwheat starch or foods containing buckwheat increase the amount of retrograded, non-digestible starch. A rich source of polyphenol compounds. Contains rutin, a bioflavonoid thought to help control blood pressure and possess anti-inflammatory and anti-carcinogenic properties. Gluten free.
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
Organic hulled white sesame seeds are popularly used in Japanese cuisine for coating sushi or tofu or sprinkled on noodles. They are also used when baking bread and bagels for decoration.
White poppy seeds are popular in Japanese cuisine for coating crispy tofu, sushi or sprinkled on salads and stir fries for a boost in fibre and added texture.
Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. These low calorie seeds can be added to smoothies and oats or used to create chia pudding and chia egg great for vegan baking. Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. Chia pudding is a popular way of enjoying these powerful seeds. Simply prepare the night before by adding chia seeds to your favourite yoghurt (we recommend coconut yoghurt) and leaving overnight. The seeds swell and thicken the yoghurt. Then simply top with homemade granola and fresh fruits for the perfect breakfast. They can also be used to create a â??flax-egg,â?? ideal for vegan baking. Instructions below on how to create a flax-egg. This can be used wherever a regular egg is used as a like for like replacement. It works by helping to bind the ingredients together within the recipe â?? perfect for muffins, cupcakes and cakes. Benefits of organic chia seeds High in fibre Good source of vegan protein Contains healthy fats Low in saturated fats Low carbohydrates No sugar content Natural thickening agent Versatile 100% organic Ways to use chia seeds Add to smoothies to boost protein intake Make chia pudding by adding chia seeds to yoghurt and leaving overnight Use as an egg replacement for vegan baking Add to oats for a high fibre breakfast
HS Codes : 0907.10.00 Product Description: Cloves are an aromatic flower buds used in traditional Chinese medicine and in cooking desserts, bakery, meat, fish and in the food, pharmaceutical and cosmetics industry. Our cloves are from the best plantation in Vietnam, Africa. Specification: Moisture Content: 12-13% Color: Brown reddish
Urea is the most widely used nitrogen fertilizer in the world. It is effective on all crops, including regions with a warm climate. Urea is a synthesized organic molecule that is easily accessible to plants and can be absorbed by all parts of plants, both roots and vegetative mass. Therefore, urea is effective for main application and as a top dress, both independently and in tank mixtures with microelements and plant protection products. Soil pH increases during the urea hydrolysis reaction, which allows granular urea to be used effectively on acidic soils, for fertilizing rice fields, for nitrogen fertilizing cereals, technical crops and horticulture. Bulk density and granule size allow urea to be included in the composition of fertilizer blends and provide uniform distribution over the soil surface. Granulometry Fraction of total mass of granules measuring: under 1 mm 2 %, max 2 mm to 5 mm 95 %, min Under 6 mm 100% Static strength of granules, kgc/gr 2.5, min Free flowing, treated with anti-caking agent.
Urea is the most widely used nitrogen fertilizer in the world. It is effective on all crops, in regions with a warm climate. Urea is a synthesized organic molecule that is easily accessible to plants and can be absorbed by all parts of plants, both roots and vegetative mass. Therefore, urea is effective for main application and as a top dress, both independently and in tank mixtures with microelements and plant protection products. Soil pH increases during the urea hydrolysis reaction, which allows granular urea to be used effectively on acidic soils, for fertilizing rice fields, for nitrogen fertilizing cereals, technical crops and horticulture. Granulometry: Fraction of total mass of granules measuring: under 1 mm 3%, max 1 mm to 4 mm 3%, max Color white Free flowing, treated with anti-caking agent.
Our NPKS are specifically designed for EU soil types and climate to deliver a vital source of nitrogen, phosphorous, potassium and Sulphur needed for maximum yield potential. Our unique compounds offer an advantage over the blended alternative with all four nutrients landing in an even spread where required.
Rice bran meal though has only 14-16% proteins which is very less compared to other oil meals like soybean meal, peanut meal, rapeseed meal etc, it has low fiber content which makes it free from rancidity problems and hence is in great demand for use in poultry as well as in cattle feed. Rice bran meal is also heard getting used as organic fertilizer and for medicinal purpose. The usage of rice bran in animal feed industry is well known and researched. However, only recently have the functional and nutritional applications of rice bran been made popular. It was only a few years ago when this byproduct of the rice milling process was considered of very limited value because of its lipid instability. Composition of rice bran varies due to the degree of milling and quantity of constituents. Rice bran is nutritious, containing high levels of protein, energy and minerals. Rice bran accounts for 60% of the nutrients in each rice kernel. Because of their nutritious value, rice bran now plays a prominent role in animal feed. When oil is extracted from rice bran oil, this results in de-oiled rice bran. This is an excellent feed for animal diets for muscle accumulation rather than fat. Deoiled rice bran for animal feed non-gm. Grade Crude Protein Moisture Crude Fiber ASH I Grade >15% <10% <10% <10% II Grade >13% <10% <16% <11% III Grade >10% <11% <20% <12% Container of De-Oiled Rice Bran: Type Of Container Quantity 20' Fcl 15 to 18 Mt
Cotton seed oil cake is made from cotton seed after extracted oil from it. This way it is residual part of cotton seed with available of oil content. Raw cotton goes for ginning process after gin its separate cotton linter from its seed. Cotton seed goes in oil mill for removing oil from it. After removing oil from seed some part remains residual its call cotton seed oil cake. We have very good quality of cotton seed oil cake in large quantity. Cotton seed oil cake is very useful for as a feed for cattle. Some time it is useful as an organic fertilizer for soil health to get more crops. Cotton seed cakes are the semi solid material that remains after extracting the oil from the cotton seeds. Cotton seed cake is used for cattle feed which is good source of nutrition for cattle. Our cottonseed oil cake contains a large amount of protein, oil which makes it highly desirable for animal feed in India. We manufacture and export Cotton Seed Oil Cake is the best quality available in the market. Specification of Cotton oil Seed Cake: Product Type Animal Feed Use Cattle Admixture (%) None Moisture (%) Less than 5% Grade Premium Packaging 25kg/bag , 50kg/bag Place of Origin � EU Brand Name Custom Model Number CustomKGC-COS-1 Protein Around 22% â?? 25% Fat i.e Oil Content 5 % to 7% Sand Silica Less than 1.5 % Grade Premium Aflatoxin Below 5.0mcg Color Natural Green Container of Cotton Oil Seed Cake: Type Of Container Quantity 20' Fcl 15 to 18 MT
Soybean Meal Crude Protein 46% Product Specification: Item Standard Product name Soybean meal Crude Protein  46%min Moisture 12%max Ash 10%max Product description: Soybean Meal s a kind of by-product of soybean after extracting soybean oil; Light yellow to light brown with toasted soybean aroma, Soybean Meal contain high protein, rich amino acid, peptide and vitamin and so on. they are widely used in feeds industry, especial as the feedstuff of poultry and animal.
Almonds are loaded with protein and fibre and packed with vitamins, minerals and other essential nutrients. They have a creamy texture, are highly versatile and taste great raw, roasted, soaked, ground, blended or baked into your favourite foods. About Almonds Whole Almonds are not only extremely healthy but they are also packed with nourishing properties and a healthy snack on the go. Our whole almonds have a dark skin that can easily be removed if desired by soaking overnight and gently rubbing the skins off. The interior of the nut reveals a smooth and creamy texture that is packed full of protein. Benefits of whole almonds: High in fibre High in protein Healthy fats Packed full of nutrients Versatile Ways to use whole almonds: Toast, bake, soak, roasted or simply enjoy almonds straight of the bag Snack on almonds with other nuts, seeds, chocolate and dried fruit to make the perfect trail mix Use them to make cakes, desserts and other sweet and savoury recipes. Add almonds to breakfast cereals, porridge, overnight oats, salads and more Make your own almond butter by blending and adding a touch of salt to bring out the natural flavours Try making your own almond milk and enjoy in tea, cereals, porridge oats and hot drinks
Whole macadamia nuts are great for snacking. Naturally high in protein and fibre, these organic, whole, raw macadamia nuts will keep you fuller for longer thanks to their excellent nutritional content. About Organic Whole Raw Macadamia Nuts Raw macadamia nuts are highly nutritious and boast an excellent nutritional profile. They are naturally high in protein, fibre and essential fats which makes them a great addition to your daily intake. These whole macadamia nuts are perfect for snacking throughout the day and will keep you fuller for longer compared to many other foods that we tend to reach for during that mid morning slump or when we require a boost in energy! Benefits of whole macadamia nuts Whole macadamia nuts contain the highest amount of monounsaturated fats than any other nut High in protein High in fibre Ways to enjoy whole raw macadamia nuts Enjoy in their raw form as a snack Top your favourite combination of oats for a morning energy boost Make a nutritional macadamia nut butter using whole macadamias Roast with a touch of salt and paprika for a naturally smokey flavour Chop up and sprinkle on top of your favourite meals such as curries
HS Code 08013200 Specification Color   White Moisture 5 Max Broken 4 Max Spotted1 Max Scraps 4 Max Packing  50 lbs in Plastic vacuum bag Origin   Vietnam Africa MOQ     25 MT Lead Time   1530 days after receiving deposit depending on MOQ
HS Code 08013200 Specification Color  White Moisture  5 Max Broken     4 Max Spotted   1 Max Scraps     3 Max Packing 50 lbs in Plastic vacuum bag MOQ  25 MT
