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.
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
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
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. . .
