Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat.
Wheat is one of the world's most commonly consumed cereal grains. It comes from a type of grass (Triticum) that is grown in countless varieties worldwide. Bread wheat, or common wheat, is the primary species. Several other closely related species include durum, spelt, emmer, einkorn, and Khorasan wheat.
Wheat is a highly-nutritional and widely-cultivated cereal grain. It's one of the world's most important crops and holds the title of the second most produced grain in the world, beaten only by corn. We supply Wheat from India and The United states of America.
When discussing Australian commodities, wheat is typically the most well-known of all domestic crops. Sown around March to May across the country, wheat is harvested throughout Spring and Summer and is grown primarily for domestic use and feed-stock.
This food staple is one of Australia�??s most valuable exports and our wheat is known globally for its high-quality appearance and taste, excellence of bulk handling and storage systems and resistance to pests and disease.
Nzac Foods have built close relationships with a wide range of growers across Victoria, New South Wales, Western Australia, South Australia and Queensland, the states which produce the majority of Australian wheat.
We�??re proud to offer our client the very best pick of the wheat crop, shipped via our integrated transport system to your food processing or commercial premises across the globe.
Wheat is one of the oldest and most important of the cereal crops. Of the thousands of varieties known, the most important are common wheat (Triticum aestivum), used to make bread.
The nutritional composition of the wheat grain varies somewhat with differences in climate and soil. On an average, the kernel contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibres. Thiamin, riboflavin, niacin, and small amounts of vitamin A are present, but the milling processes removes most of those nutrients with the bran and germ.
Specifications:
Gain humidity: Up to 14.5%
Protein content: Not less than 12.5%
Grain density in a suture state: Not less than 76 kg/hl
Falling number: Not less than 250 s
total impurities content: Up to 6.0%
Terms:
CIF USD 320 / mt
ITLC / SBLC / TT from a top 50 bank
Draft of the letter of credit to be approved by the Seller before issuance
Product Description - Wheat products are leading in the supply with energy and particularly in the contents of dietary fibre(DF), "B" vitamins and vitamin "E" when whole grain flour is used for production (E)
Price of product ( USD price or FOB price) - All of the various product prices/offers we receive can frequently change, therefore, please be assured we seek to find the best offers possible, and will always pass the most competitive prices/offers available to our buyers.
Product origin - USA - Russia - India
Key Specifications/Special Features - Wheat is a major ingredient and is used in so many different food products, bread, biscuits, pasta, pizza bread, noodles, cereals, and beer to name a just a few
Minimum Order Size and Packaging details - "First initial trial shipment of 10,000 MT, followed by a 12 month contract, with monthly shipments between 25,000 to 100,000 MT per month.
Whole wheat flour is rich in vitamins, fibres, magnesium, zinc and proteins. The whole wheat has a high content of zinc. It is also a rich source of Vitamin B. It contains a good amount of minerals such as zinc, iron, magnesium, and manganese.
Product: Wheat 12.5% P
- Classification: (NON-GMO)
- Purity and Quality: Suitable for human consumption
- Delivery Format: Available Bulk or 50 Kg bags
- Price CIF: Negotiable
- Delivery: CIF, delivery to port of destination.
- Request Amount: We can supply 50,000 metric tons to cater to your initial requirements.
- Total Amount: Our large production and storage capacity enables us to fulfill monthly and annual orders.
- Contract: We have the necessary capacity to fulfill up to 400,000 Metric Tons monthly.
- Quality Assurance and Inspection: We ensure quality control with regular SGS inspection access to the port or collection point of your choice during the assignment of Laycan SGS.
- Payment Method: Choose between a Direct Bank Transfer or an Irrevocable DLC 100% Transferable/divisible SBLC, with payment against an SGS certificate, issued at the port of shipment. From top banks in the world or a bank approved by us
- Delivery Documents: We provide all necessary product certificates, batch numbers, SGS reports, and a comprehensive delivery schedule.
MOISTURE 13 % MAX
PROTEIN 12.5% MIN on 12% moisture basis
FALLING NUMBER 250 Second MIN
DRY GLUTEN 8% MIN ON 12% moisture basis
GLUTEN INDEX 75% MIN
TEST WEIGHT 77 KG/hl MIN
EXTRANEOUS MATTER 1.5% MAX (After removal of ergot)
a. organic extraneous matter 1.1% MAX (Animal or plant material)
b. Inorganic extraneous matter 0.4% MAX (Stones, glass, pieces of soil and other mineral matter)
HARMFUL AND/ OR TOXIC MATTER 0.4% MAX
ERGOT 0.03% MAX
BROKEN GRAINS 4% MAX
shriveled grains(shrunken grains) 3% MAX
immature grains 0.5 % MAX
black point grains 3% MAX
OTHER CEREALS 1.7% MAX
GRAINS ATTACKED BY PESTS 1 .7% MAX
SUNN PEST DAMAGED 0.80% MAX
UNSOUND GRAINS 0.8% MAX
a. HEAT DAMAGED GRAIN 0.2% MAX
b. MOULD GRAINS EXCLUDING FUSARIUM 0.60 % MAX
Wheat is a widely consumed cereal grain, especially in the form of bread, across many parts of the world. Each year, wheat exporters in South Africa send tons of wheat abroad. Known for its higher protein content compared to other major cereals like maize or rice, wheat has seen a rise in global demand. As a result, South African wheat exporters are increasingly exporting larger quantities of wheat and wheat-based products. This growing demand presents a valuable opportunity for the wheat export industry in South Africa to flourish, providing significant revenue for both exporters and farmers.
1. VL-832
The VL-832 wheat variety is widely exported from South Africa to various countries. It requires around 155-160 days for maturity and yields approximately 25-30 q/ha. This variety is resistant to brown and yellow rusts, as well as loose smut.
2. VL-804
VL-804 is a wheat variety that takes around 164-178 days to mature after transplanting. Known for its tolerance to snowfall, it is also resistant to both brown and yellow rusts, making it a reliable choice in colder climates.
3. HS-365
Primarily grown in Tamil Nadu, the HS-365 variety thrives in the Nilgiri and Palni hills. It is particularly suited for high-altitude regions and performs well under various conditions.
4. HS-240
The HS-240 variety is grown across the hills of Uttarakhand, Himachal Pradesh, Jammu & Kashmir, Sikkim, and other far eastern states. It flourishes at medium altitudes and benefits from timely irrigation or rainfed conditions.
5. HD 2687
Commonly grown in Punjab, Haryana, Delhi, Western Uttar Pradesh, Rajasthan, Himachal Pradesh, Jammu & Kashmir, and Uttarakhand, the HD 2687 variety of wheat requires irrigated timely sowing for optimal growth.
6. PBW-343
PBW-343 is a well-known wheat variety cultivated in states like Punjab, Haryana, Delhi, Western Uttar Pradesh, Rajasthan, Himachal Pradesh foothills, Jammu & Kashmir, and Uttarakhand. This variety also requires irrigated timely sowing for successful cultivation.
7. Shresth (HD 2687)
Also known as HD 2687, the Shresth variety of wheat is exported from South Africa. It is grown in the same regions as the HD 2687 variety, including Punjab, Haryana, Delhi, Western Uttar Pradesh, Rajasthan, Himachal Pradesh foothills, Jammu & Kashmir, and Uttarakhand.
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.
