Crops and agricultural products like peanuts, in shell peanuts, white sesame, red sesame, peanuts meal, chickpeas, pigeon peas, gum talha, cotton, baobab, hibiscus, sorghum, millet, maize, wheat crops and agricultural products like peanuts, in shell peanuts, white sesame, red sesame, peanuts meal, chickpeas, pigeon peas, gum talha, cotton,baobab, hibiscus,sorghum, millet,maize, wheat,tamarind.
Frankincense, Boswellia, gum
Chick peas Chickpea (locally named 'kabkabi') is one of the Sudan's most important winter cereal crops of high nutritional value, and is available at reasonable market prices. Therefore, it is being favored as popular food by various Sudanese communities. Chickpeas, also known as garbanzo beans, are part of the legume family Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Theyâ??re affordable and easy to find at most grocery stores. You can include them in various dishes, and they make an excellent meat alternative in vegetarian and vegan meals. Furthermore, chickpeas are delicious and certainly worth including in your diet if you want to reap their health benefits. Benefits and usage of chick peas 1-Packed With Nutrient Chickpeas have an impressive nutrition profile. Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber and protein. A 1-ounce (28-gram) serving provides the following nutrients ( 2-Help Keep Your Appetite Under Control 3. Rich in Plant-Based Prote 4. May Help You Manage Your Weight 5. Support Blood Sugar Control 6. May Benefit Digestion 7. May Protect Against Certain Chronic Diseases . Heart Disease Cancer . Diabetes . 8. Inexpensive and Easy to Add to Your Diet
1-SUDAN PIGEON PEAS Sudan Pigeon peas is cultivated in New Halfa area, Gadaref, Al Gazera and small areas of Kordofan and South Sudan, WHICH GIVES THE BEST AND SUITABLE ENVIROMENT OF TRPICAL CLIMATE, black cotton soil, well drained with a PH ranging from 7.0 - 8.5. AND 15-18�°C temperature It is sometimes known as the Congo pea or Gunga pea. Pea is a perennial legume from the family Fabaceae. Its cultivation can be tracked back more than 3,500 years. Also known as Adaseya or Lubiya in Sudan. The crop can maintain growth with poor soils and little water 2-GENERAL SPECIFICATIONS OF SUDANESE PIGEON PEAS ITEM DESCRIPTION MOISTURE 8% MAXIMUM PROTIEN 16% MINIMUM BROKEN GRAINS 1% MAXIMUM FORIEN MATTER 3% MAXIMUM 3-BENEFITS AND USAGE According to nutrition expert pigeon peas are excellent source of magnesium, phosphorus, calcium and potassium. The legume is rich in protein content and provides an adequate amount of iron, carbohydrates and fats that provides the human body with the energy needed to perform the functions of daily life. It also contains dietary fiber, potassium, vitamin B and C. Therefore, it is described as an afforded source for preventing anemia (iron), particularly for pregnant women, and the resulting neural tube defects in unborn tissues, muscles and bones and helps in curing joints and backbone pains. It helps in maintaining healthy heart and digestion (due to its fiber contents). Pigeon pea is as well known for its medicinal uses. Leaves are used as treatment of coughs, bronchitis, diarrhea, hemorrhages, sores, and wounds. Diabetes and sore throats can likewise be treated using other plant parts of pigeon pea As food. The Sudanese mainly use the boiled dry seeds. They add either sugar and fat or salt, with onion and sesame oil. Its consumption is related to the Muslim Holy Month of Ramadan, happy occasions and karama (alms organized as thanks giving to Allah). However, of recently, specialists are recommending expansion of pigeon pea use, particularly for school pupils and students boarding houses, as a cheap and equally rich nutritional source. Though it was first domesticated in India and grown there for thousands of years, still New Delhi has of recently started importing Sudanese pigeon pea due to its extra characteristics. Dried, pigeon peas are a main ingredient in Indian dals, Caribbean and African rice dishes, soups and stews. They are sometimes paired with green mango and fresh coconut. As beans, they need to be soaked and cooked for an hour or two. . .
