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Rye came into cultivation later than wheat, barley and oats and was not known to the ancient Egyptians and Greeks. It was the main grain used for bread-making in Northern Europe and Russia for many centuries. This is partly because it grows well in colder, harsher climates and partly because it was preferred by some people. Scandinavian countries such as Denmark, Norway and Sweden eat a variety of bread and crispbreads made from rye flour, although wheat products are becoming more popular. Rye contains less gluten than wheat flour, and this makes rye bread significantly denser. Traditional rye breads are made with a sourdough method so have a slightly sour taste when compared to wheat bread. Dark rye flour bread is all whole grain flour. Light rye grain bread is a mixture of whole grain rye flour and refined rye flour. Bread made wholly from rye flour is made in Germany and called pumpernickel. Rye is unique among grains for having a high level of fibre in its endosperm not just in its bran. As such, the glycemic index (GI) of rye products is generally lower than products made from wheat and most other grains. Nutrition credentials of whole grain rye: High in carbohydrate (mainly starch), with a lower GI than most other grains. Relatively high protein content (around 15%), with a higher lysine content than most other cereals. Contains a protein complex which forms gluten. Low in fat (most of which is unsaturated). High in potassium and low in sodium. Excellent source of dietary fibre. Rye has more soluble fibre than wheat, however, less is known about the effect of dietary fibre found in rye. 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.

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.

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.

Our Natural Dried Poppy Pods are a testament to the grace of Mother Nature. These carefully harvested and sun-dried pods embody the rustic charm and earthy warmth of the outdoors. Whether for crafting, home decor, or floral arrangements, these poppy pods bring a touch of natural splendor to your creative endeavors.

Why buy sesame seeds from Commodity1? Nigeria is 7th largest producer of sesame seeds in the world. Nigeria's sesame seeds are highly valued in the international export market. They are exported to various countries worldwide, including Europe, Asia, and North America, where they are used in the food industry and for oil production. Nigerian sesame seeds, like sesame seeds from other regions, are known for their nutritional value in various foods and industrial uses. However, there are some special features and characteristics that make Nigerian sesame seeds unique: 1. High quality: Nigerian sesame seeds are known for their high quality. They are often considered the best in the world because of their favorable climate and good growing habits. 2. Rich Flavor: Nigerian sesame seeds are known for their rich flavor, which makes them a desirable ingredient in various cuisines. 3. Variety: Nigeria grows a variety of sesame seeds, including white and black ones. Different types have unique flavor profiles and culinary uses. Packaging & Delivery (Dried Soybeans) Packaging Details: Dried, Bulk Port: Lagos Apapa Port, Nigeria Bags: 50 kg Container: 20 ft Lead time: Quantity (metric tons) 25MT/Month 50MT/Month (Lead days) 30 Days 30 Days Sesame seeds have many health benefits, including reducing the risk of heart disease, cancer, and diabetes. Sesame seeds global market The global sesame seeds market is expected to grow at a CAGR of 2% between 2023 and 2030. Market growth is driven by the increasing popularity of sesame seeds as a healthy food. Rising incomes in developing countries and the growing popularity of sesame seeds in the food and beverage industry are also expected to boost market growth.

Immerse yourself in the deliciousness of our Premium African Cashews. Handpicked and processed with care, these cashews are a perfect blend of taste and nutrition. Discover the irresistible taste of our Premium African Cashews. Sourced from the best cashew-producing regions in Africa, these nuts undergo a meticulous process to ensure optimal freshness and flavour. Packed with nutrients and a delightful crunch, our cashews are a wholesome snack and a versatile ingredient for various culinary delights. Why choose our Premium African Cashews? Because when you savour these nuts, you are not just enjoying a snack you are experiencing the commitment to quality and taste that defines AIA UNITED LLC. Embrace the goodness of Africa with every bite.

At H&M we source our sesame from the top farmers in Sudan and we can supply 1000s of metrics tons as soon as December 2023. We offer four type of sesame Two grades from the Gedaref sesame (Simsim Al-Gedaref) which is grown in the state of Al Qadarif in Sudan, it has acquired resounding universal fame due to its high productivity and superior quality. 1st offering: Type: Sesame Seeds (Gedaref) Grade A Purity:99% Place Of Origin: Sudan 2nd offering: Type: Sesame Seeds (Gedaref) Grade B Purity:99% Place Of Origin: Sudan Two grades from the Non-Gedaref sesame, which is a light brown in color and grown in the rest of the Sudan, in Damazin, North and South Kordofan and Darfur. 3rd offering: Type: Sesame Seeds (Non Gedaref) Grade A Purity:99% Place Of Origin: Sudan 4th offering: Type: Sesame Seeds (Non Gedaref) Grade B Purity:99% Place Of Origin: Sudan

Our specification ranges from Kernel out-turn Ratio (KOR 46-48). Depending on the time of season you are purchasing from us. product type: Raw Cashew packaging: 25-50 kg jute Bag Certification: SGS Moisture Content: 7-10% Max Logistic: Free on Board Nut Count:180- 200 kg Defective nuts: 15% Max Float Rate: 18% Max Admixture: 0.25% Capacity to Supply: 80 -110 tonnes Per Month price: USD per Tonnes (on request)

Brick Size 30 x 30 x 15 cm Net Weight 5 Kg 11 LBS (+or- 5%) Hydrated Volume 75 -80 Liter. Ingredients 100% Organic Coir Pith EC Low EC / EC