CROP: COTTON . ORIGIN: SUDAN SPECIFICATIONS VARIES ACCORDING TO GRADES : G1-G2-G3 SAMPLE OF G2 SG SPECIFICATION SAMPLE : - UHML : 27.9 Mic: 5.15 ML: 23.11 Mr: 0.9 UI% : 82.8 Rd: 81.5 EL.g: 6.4 +B: 6.4 STR: 28 C.G.: 31-1 SFI: 8.8 Tr.C: 20.3 Tr.A: 0.47
Oil seed ,fruits , vegetables, fresh lamb, fresh meat, sesame, chickpeas, red pigeon, peanut, cotton.Services : buying agents and marketing information regarding source of procuring above product
Raw cotton, sesame seeds, watermelon seeds, groundnut kernels or peanuts sunflowers seeds, soybeans, gum arabic, chickpeas, kidney beans, black eye beans, cow peas.
We Sell Halal Fresh Chilled Premium Quality Sudanese Meat C.F.R GCC and Worldwide - Directly from the Slaughterhouse: (1) Product Type: Halal Lamb, Mutton, Beef - Veal Meat. (2) Animal Type: Sheep, Goat, Cattle - Calf. (3) Style: Chilled. (4) Quality: Premium Top Quality (Grade A). (5) Part: - Whole Carcass for Lamb (Sheep) (6) Weight (Kg): As per Customer preferences and requirements.(7) Shelf Life: 14 Days. (8) Packaging: Polybag and then Cotton Stockinette bag with label showing exact weight. 9) Shipping Schedule: As per Customer requirements. (10) Feed Feature: Natural. (11) Place of Origin: Sudan. (12) Certificates: Halal, Health, Food Safety. (13) Storage Type: Chilled Storage. (14) Loading Port: Khartoum Airport, Sudan. (15) Shipping Methods: Refrigerated Container by Air, Land.
DOCUMENTS:- 1\ BL. 2\ Invoice. 3\ Packing List. 4\ Certificate Of Origin. 5\ Phytosanitary Certificate. 6\ Fumigation Y Certificate. 7\ Weight & Quality Certificate PEANUTS HPS:- SPECIFICATIONS: PURITY : 97 % MINIMUM MOISTURE : 11 % MAXIMUM FM & IMP : 3 % MAXIMUM BROKERN : 1 % MAXIMUM DAMAGE: 5 % MAXIMUM
Is the by-product obtained after the extraction of oil from peanut seeds (also called peanuts) . It is a protein-rich ingredient that is widely used to feed all classes of livestock. Peanut meal is the sixth most common oil meal ingredient produced in the world Protein: 46 % Min Moisture: 5%Max Ash: 7 % Max Oil : 6.5% Min
Commodity: Alfalfa DOCUMENTS:- 1\ BL. 2\ Invoice. 3\ Packing List. 4\ Certificate Of Origin. 5\ Phytosanitary Certificate. 6\ Fumigation Y Certificate. 7\ Weight & Quality Certificate. Specifications: WEIGHT: 18-20 kg. WEED RATIO: not more than 1 % CA mg/l : 107.2 GREEN RATIO: 99% FE mg/l: 5.949 PROTEIN: 25.375 % CU mg/l: 0.203 MOISTURE: 49.093% P mg/l: 0.470 ASH: 4.577 % NA mg/l: 40.139 CARBOHYDRATES: 34 % K mg/l: 124.715 FAT: 3.416 % ZN mg/l: 0.254 FIBERS: 13.640 % MG mg/l : 69.350
It is used frequently in Middle Eastern, Asian, Mediterranean, and northern African cooking. You will find that sesame oil is an extremely important ingredient for some countries. Max 6% Colored Seeds, Max 1% Admixture, Max 2% Ffa, Max 6% Moisture, MIN 48% Oil Content, Free From Water Damage, Free From Infestation & Live Weevils, In Sound Merchantable Quality Of Natural Taste & Smell, Fit For Human Consumption
DOCUMENTS:- 1 BL. 2 Invoice. 3 Packing List. 4 Certificate Of Origin. 5 Phytosanitary Certificate. 6 Fumigation Y Certificate. 7 Weight & Quality Certificate.
Sesame seeds are highly valued for their high content of sesame oil, an oil that is very resistant to rancidity. Sesame seeds are the main ingredients in both tahini and the Middle Eastern sweet treat, halvah. Max 1% Admixture, Max 2% Ffa, Max 6% Moisture, Min 50% Oil Content, Free From Water Damage, Free From Infestation and Live Weevils, in Sound Merchantable Quality of Natural Taste and Smell, Fit for Human Consumption
PIGEON PEAS / ADASIA/TOOR WHOLE ANALYSIS RESULT MEASURE UNIT LIMITS MOISTURE 6.71 % 8 % MAX BROKEN NIL % 1 % MAX FORGIG MATTER + IMP 0.44 % 3 % MAX DAMAGE 2.18 % 5 % MAX INSECT NIL % NIL DEAD INSECT NIL % NIL DOCUMENTS:- 1 BL. 2 Invoice. 3 Packing List. 4 Certificate Of Origin. 5 Phytosanitary Certificate. 6 Fumigation Y Certificate. 7 Weight & Quality Certificate.
Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes and 7500-year-old remains have been found in the Middle East. DOCUMENTS:- 1 BL. 2 Invoice. 3 Packing List. 4 Certificate Of Origin. 5 Phytosanitary Certificate. 6 Fumigation Y Certificate. 7 Weight & Quality Certificate.
Watermelon Seeds Limits result analysis ........ Small Seeds class NORMAL NORMAL SMELL 6 MAX 3.0 MOISTURE Small Seeds medium Seeds large Seeds ....... Degrees Free free free free fungal Infection Colored with white yellow White yellow with colored White UNBLEMISHED WHITE WITH YELLOW AND A LITTLE COLOR COLOR 18 More 18 More 4 max 6.9 COLORED SEEDS 8 Min 9 Min 11 Min 8.54 WEIGHT OF 100 SEEDS 1.0 max 0.5 max 0.1 max 0.29 IMPURITIES AND FOREIGN MATTER DOCUMENTS:- 1 BL. 2 Invoice. 3 Packing List. 4 Certificate Of Origin. 5 Phytosanitary Certificate. 6 Fumigation Y Certificate. 7 Weight & Quality Certificate.
Documents:- 1 BL. 2 Invoice. 3 Packing List. 4 Certificate Of Origin. 5 Phytosanitary Certificate. 6 Fumigation Y Certificate. 7 Weight & Quality Certificate.
In 2016, world production of peanuts (reported as groundnuts in shells) was 44 million tonnes, led by China with 38% of the global total followed by India (16%) (table). Other significant producers were Nigeria, the United States, and Sudan.
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.
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. . .
