Alfalfa Hay, Medicago Sativa, also known as Lucerne hay or Lucerne grass, is one of the most important forage crops cultivated in agriculture. It is widely grown throughout the world as forage for cattle and is typically harvested as hay. Alfalfa has the highest feeding value of all commonly grown hay crops. When grown on well-adapted soils, alfalfa is the highest yielding forage plant.
Alfalfa Hay is used primarily for dairy cattle but is also fed to beef cattle, horses, sheep, goats and camels. One of the most important characteristics of alfalfa is its high nutritional quality as a complete animal feed. Alfalfa contains between 15% to 23% crude protein, as well as an excellent source of vitamins and minerals.
Specifications:
Type Description
Crude Protein RFV
Supreme Good green color, 10% bleach maximum, with good leaf retention and soft texture
22%
185
Premium Good green color, 10% bleach maximum, with good leaf retention and soft texture
20%
150-184
#1
Good green color, 10% bleach maximum, with fair leaf to good retention and soft texture
188%
150
Economy
Good green color, 10% bleach maximum, with fair leaf retention and soft texture
18%
150
#2
Fair to good color with up to 20% bleach, fair to good leaf retention
Almonds are loaded with protein and fibre and packed with vitamins, minerals and other essential nutrients. They have a creamy texture, are highly versatile and taste great raw, roasted, soaked, ground, blended or baked into your favourite foods.
About Almonds Whole
Almonds are not only extremely healthy but they are also packed with nourishing properties and a healthy snack on the go.
Our whole almonds have a dark skin that can easily be removed if desired by soaking overnight and gently rubbing the skins off. The interior of the nut reveals a smooth and creamy texture that is packed full of protein.
Benefits of whole almonds:
High in fibre
High in protein
Healthy fats
Packed full of nutrients
Versatile
Ways to use whole almonds:
Toast, bake, soak, roasted or simply enjoy almonds straight of the bag
Snack on almonds with other nuts, seeds, chocolate and dried fruit to make the perfect trail mix
Use them to make cakes, desserts and other sweet and savoury recipes.
Add almonds to breakfast cereals, porridge, overnight oats, salads and more
Make your own almond butter by blending and adding a touch of salt to bring out the natural flavours
Try making your own almond milk and enjoy in tea, cereals, porridge oats and hot drinks
Whole macadamia nuts are great for snacking. Naturally high in protein and fibre, these organic, whole, raw macadamia nuts will keep you fuller for longer thanks to their excellent nutritional content.
About Organic Whole Raw Macadamia Nuts
Raw macadamia nuts are highly nutritious and boast an excellent nutritional profile. They are naturally high in protein, fibre and essential fats which makes them a great addition to your daily intake. These whole macadamia nuts are perfect for snacking throughout the day and will keep you fuller for longer compared to many other foods that we tend to reach for during that mid morning slump or when we require a boost in energy!
Benefits of whole macadamia nuts
Whole macadamia nuts contain the highest amount of monounsaturated fats than any other nut
High in protein
High in fibre
Ways to enjoy whole raw macadamia nuts
Enjoy in their raw form as a snack
Top your favourite combination of oats for a morning energy boost
Make a nutritional macadamia nut butter using whole macadamias
Roast with a touch of salt and paprika for a naturally smokey flavour
Chop up and sprinkle on top of your favourite meals such as curries
Organic Tiger Nuts (also known as Chufa Nuts or Earth Almonds) arenot actually nuts at all but are the tubers of the plants. Enjoy as a light & healthy snack.
About Organic Tiger Nuts
Tiger nuts (earth almonds or chufa) are not actually nuts but the dried tubers from a plant found in Africa and Spain. They are said to have been eaten by our ancestors as they are dense in nutrition and fibre. These are a perfect snack for the Paleo diet.
They can be eaten as they are (or soaked if needed to soften them), or they can be made into a plant milk called horchata, which is popular in Spain. And of course, nut-free for those of you who have nut allergies and are looking for a dairy free milk alternative.
They contain soluble fibres which will be retained in the tiger nut milk even after mixing with water and straining.
These pistachio nuts are raw, unsalted, nutrient dense, full of fibre and rich in plant based protein.
About Pistachio Nuts, Raw
Our pistachio nuts are raw, shelled and unsalted, any saltiness in flavour is completely natural. They have a vibrant yellow-green in colour and are a fantastic healthy snack.
Pistachios are known to be a very healthy nut, they have a natural slightly salty flavour and can be eaten alone or added to recipes and salads. These nuts are nutrient dense and full of fibre and plant based protein.
Ways to enjoy raw pistachio nuts
Enjoy as a healthy snack
Add to bread making for a delicious nutty loaf
Top smoothie bowls along with various fruits and seeds
Sprinkle on warm oats or chilled overnight oats
Add to flapjack recipes
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Color   White
Moisture 5 Max
Broken 4 Max
Spotted1Â Max
Scraps 4 Max
Packing  50 lbs in Plastic vacuum bag
Origin   Vietnam Africa
MOQÂ Â Â Â Â 25 MT
Lead Time   1530 days after receiving deposit depending on MOQ
Specification
Color  White
Moisture  5 Max
Broken     4 Max
Spotted   1 Max
Scraps     3 Max
Packing 50 lbs in Plastic vacuum bag
MOQÂ Â 25 MT
These in-shell Californian walnuts are highly nutritious and versatile. They make a delicious snack and are great when used in baking and cooking. Simply crack open and enjoy.
About Walnuts Californian in Shell
Californian walnuts are grown in California where almost all of the walnuts produced in America are originally from. These particular walnuts are in-shell to retain freshness for the perfect nutrient-rich snack or baking nut.
Walnuts are rich in healthy fats and have a number of health benefits associated with them.
Ways to use in-shell Californian walnuts
Use a nutcracker to crack open the shell and enjoy fresh walnuts in the following way:
Enjoy as a healthy snack for a boost of nutrients, fibre and protein
Use in sweet baking recipes or as cake decoration popularly used to decorate carrot cakes
Add to bread recipes for added texture
Use to decorate desserts
Add to salads for a classic waldorf salad
Buy in-shell Californian walnuts online in a range of sizes from small to bulk depending on your requirements.
Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. These low calorie seeds can be added to smoothies and oats or used to create chia pudding and chia egg great for vegan baking.
Chia seeds are a powerhouse of nutrients and packed full of protein and fibre.
Chia pudding is a popular way of enjoying these powerful seeds. Simply prepare the night before by adding chia seeds to your favourite yoghurt (we recommend coconut yoghurt) and leaving overnight. The seeds swell and thicken the yoghurt. Then simply top with homemade granola and fresh fruits for the perfect breakfast.
They can also be used to create a â??flax-egg,â?? ideal for vegan baking. Instructions below on how to create a flax-egg. This can be used wherever a regular egg is used as a like for like replacement. It works by helping to bind the ingredients together within the recipe â?? perfect for muffins, cupcakes and cakes.
Benefits of organic chia seeds
High in fibre
Good source of vegan protein
Contains healthy fats
Low in saturated fats
Low carbohydrates
No sugar content
Natural thickening agent
Versatile
100% organic
Ways to use chia seeds
Add to smoothies to boost protein intake
Make chia pudding by adding chia seeds to yoghurt and leaving overnight
Use as an egg replacement for vegan baking
Add to oats for a high fibre breakfast
Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food.
More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in Australia include:
Low GI White Rice (formerly known as Doongara rice or clever rice) a long grain rice that's uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice.
Basmati rice a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry based dishes. It also has a lower GI than regular rice.
Jasmine rice a very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed.
Arborio rice a much shorter and plump grain, it is typically used in Italian dishes like risotto.
Brown rice a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed.
Coloured rice black rice and red rice are now available in Australia as well as wild rice.
To produce white rice the nutrient rich bran layer is removed. While white rice has lower levels of nutrients it still contains protein, vitamins, minerals and some fibre and is low in fat and salt. When enjoyed in moderate amounts, and as part of balanced meal, white rice makes a positive contribution to a healthy diet.
Nutrition credentials of whole grain (brown) rice:
Around 85% of the energy in rice comes from carbohydrate.
After carbohydrate, protein is the second most abundant constituent of rice.
Low in fat, with the small amount being mostly unsaturated.
Rice bran is high in insoluble dietary fibre.
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.
High in potassium and low in sodium.
Contains phytochemicals including phenolic acids, phytic acid, plant sterols and saponins.
Gluten-free and the most non-allergenic of all grains.
Low Glycemic Index brown rice is now available in most supermarkets.
1 cup of cooked brown rice contains 1278kJ, 3g fibre, 5.8g protein, 1.8mg zinc and 98mg magnesium.
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.
Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so most food products containing oats, oat flour or oatmeal as an ingredient contain wholegrain oats. Oats are naturally rich in beta-glucan a soluble fibre found in the bran and endosperm layer of the oat grain. Beta-glucan has been shown to improve blood glucose control after a meal and improves insulin responses as well as decrease cholesterol levels. More recent research indicates oats contain avenanthramides a unique phytochemical that has been shown to help protect blood vessels from the damaging effects of LDL-cholesterol.
Nutrition credentials of whole grain oats:
High in carbohydrates (mainly starch).
The protein content is higher than other cereals, at around 14%.
High in soluble dietary fibre, specifically beta-glucan found mainly in the aleurone and subaleurone layers.
The fat content is the highest of all grains (7-8%), with fat contained in the endosperm and the germ. The fat is mostly unsaturated.
The starchy endosperm of the oat grain contains more fat and protein than other cereal grain.
High in potassium and low in sodium.
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 (such as ferrulic and caffeic acids), phytic acid, plant sterols and saponins.
Not belonging to the Poaceae botanical family, buckwheat is not classified as a true grain, but rather a pseudo-cereal. Its nutritional profile, nutty flavour, appearance and culinary applications have led it to be commonly referred to as a grain.
Buckwheat has played an important role in diets around the world, mainly in Asia and Eastern Europe for around 8,000 years. It is neither a grain popular with bucks or a relative of wheat, but rather, its seeds so closely resemble the much larger seeds of the beech tree that the plant has been called beech wheat, or buckwheat, ever since.
Nutrition credentials of buckwheat:
High in protein (13-15%), second highest only to oats, and rich in the amino acid lysine.
Rich in carbohydrates (mainly starch).
Rich in polyunsaturated essential fatty acids, such as linoleic acid.
Contains vitamins B1, C and E.
Contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of these minerals is also quite high.
High in soluble fibre.
Provides a potential source of resistant starch, as certain treatments of buckwheat starch or foods containing buckwheat increase the amount of retrograded, non-digestible starch.
A rich source of polyphenol compounds.
Contains rutin, a bioflavonoid thought to help control blood pressure and possess anti-inflammatory and anti-carcinogenic properties.
Gluten free.
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.
Similar to amaranth and buckwheat, quinoa (pronounced keen-wah fits within the pseudo-cereal group as it is not part of the Poaceae botanical family, in which true grains belong. It's loosely grouped as a pseudo-cereal with other grains as it's nutritionally similar and used in similar ways to true grains.
Quinoa originates from the Andes, where it has long been cultivated by the Inca people. It is a small, typically light-colored round grain (although it also available in other colours including red, purple and black), similar in appearance to sesame seeds.
To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. Most quinoa sold today has already been washed, but it is still advisable for consumers to thoroughly rinse the quinoa seeds under running water prior to cooking, so as to maximize the enjoyment of this pseudo-cereal.
Like other pseudo-cereals, quinoa contains significant amounts of all the essential amino acids. Quinoa is traditionally produced in South America in higher altitudes and cooler environments than Australia. The Rural Industries Research and Development Corporation (RIRDC) is currently undertaking trials of quinoa in Western Australia. The project aims to select suitable varieties and growing regions to produce quinoa in Australia.
Origin: USA/South America/Canada/Australia/Sellers Option
Moisture: 13% Max
Protein: 10% Min 11.5% Max
Germination Energy: 95% after 5 days
Full Barley: 90%
Below: 2.2 mm Max 3%
Purity of Variety: 95% Min
Foreign Variety: 1% Max
1000 Kernel Weight: 40 gr
HI Weight: Min 67 kg/h
Corn gluten meal, also called corn gluten powder, mainly consists of corn protein contains a small amount of starch and fiber. Less common corn protein powder particles, powder, orange yellow, Fried bean flavor, a little tasteless advanced corn protein powder granule, powder, golden brown, have bean fragrance. Due to the different USES and different production technology to produce corn protein flour nutrients, directly affecting the effective utilization and economic benefit of feed formula. Pure corn protein powder lead content is very low, because corn absorb from the soil around 0.2 0.3 mg/kg of lead. Almost to detect the normal case, if the lead content is exorbitant, indicates which may doped lead high leather meal, feather meal, etc.
Second, the real corn protein powder as wet corn starch or corn syrup of legal system, material removal of starch, corn Germ and corn husks after the rest of the product, its light golden brown, outside with the smell of grilled corn, and has a special corn fermentation smell, conventional detection appearance, moisture content, crude protein, such as three indicators, and amino acids and detection probability is very low.
Corn protein powder, protein nutrition is rich, can be used for feed use, compared with feed industry commonly used fish meal, soybean cake, resource advantage, high feeding value, do not contain toxic and harmful substances, does not need to processing, can be directly used as raw material plant sex protein.
Specifications of Corn Gluten Meal:
Product
Corn Gluten Meal
Characters
Yellow To Light Yellow Powder
Brand
Custom
Admixture
Nil
Protein
18 % Min.
Moisture
12% Max.
crude fat (on dry basis)
5% Max.
Crude fiber (on dry basis)
3.0% Max.
Ash (on dry basis)
2% Max.
Corn Gluten Feed:
Corn gluten Feed is corn starch, corn fiber, chopped corn, corn husk composite, through high temperature crushing, degreasing, acid bacteria strains in the deep, liquid, solid state mixed fermentation. By low temperature hydrolysis, the compound protein feed puffing drying production, color is brown. Nutrition rich, Have a variety of Nutritional properties of coarse grain, is rich in amino acids, is raising chickens, ducks, geese, the ideal of the newborn piggy pig, fish and all kinds of other animals feed
Rice bran meal though has only 14-16% proteins which is very less compared to other oil meals like soybean meal, peanut meal, rapeseed meal etc, it has low fiber content which makes it free from rancidity problems and hence is in great demand for use in poultry as well as in cattle feed. Rice bran meal is also heard getting used as organic fertilizer and for medicinal purpose.
The usage of rice bran in animal feed industry is well known and researched. However, only recently have the functional and nutritional applications of rice bran been made popular. It was only a few years ago when this byproduct of the rice milling process was considered of very limited value because of its lipid instability.
Composition of rice bran varies due to the degree of milling and quantity of constituents. Rice bran is nutritious, containing high levels of protein, energy and minerals. Rice bran accounts for 60% of the nutrients in each rice kernel. Because of their nutritious value, rice bran now plays a prominent role in animal feed.
When oil is extracted from rice bran oil, this results in de-oiled rice bran. This is an excellent feed for animal diets for muscle accumulation rather than fat.
Cotton seed oil cake is made from cotton seed after extracted oil from it. This way it is residual part of cotton seed with available of oil content. Raw cotton goes for ginning process after gin its separate cotton linter from its seed. Cotton seed goes in oil mill for removing oil from it. After removing oil from seed some part remains residual its call cotton seed oil cake. We have very good quality of cotton seed oil cake in large quantity. Cotton seed oil cake is very useful for as a feed for cattle. Some time it is useful as an organic fertilizer for soil health to get more crops.
Cotton seed cakes are the semi solid material that remains after extracting the oil from the cotton seeds. Cotton seed cake is used for cattle feed which is good source of nutrition for cattle. Our cottonseed oil cake contains a large amount of protein, oil which makes it highly desirable for animal feed in India. We manufacture and export Cotton Seed Oil Cake is the best quality available in the market.
Specification of Cotton oil Seed Cake:
Product Type
Animal Feed
Use
Cattle
Admixture (%)
None
Moisture (%)
Less than 5%
Grade
Premium
Packaging
25kg/bag , 50kg/bag
Place of Origin
� EU
Brand Name
Custom
Model Number
CustomKGC-COS-1
Protein
Around 22% â?? 25%
Fat i.e Oil Content
5 % to 7%
Sand Silica
Less than 1.5 %
Grade
Premium
Aflatoxin
Below 5.0mcg
Color
Natural Green
Container of Cotton Oil Seed Cake:
Type Of Container
Quantity
20' Fcl
15 to 18 MT
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