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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.

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.

Urea is the most widely used nitrogen fertilizer in the world. It is effective on all crops, including regions with a warm climate. Urea is a synthesized organic molecule that is easily accessible to plants and can be absorbed by all parts of plants, both roots and vegetative mass. Therefore, urea is effective for main application and as a top dress, both independently and in tank mixtures with microelements and plant protection products. Soil pH increases during the urea hydrolysis reaction, which allows granular urea to be used effectively on acidic soils, for fertilizing rice fields, for nitrogen fertilizing cereals, technical crops and horticulture. Bulk density and granule size allow urea to be included in the composition of fertilizer blends and provide uniform distribution over the soil surface. Granulometry Fraction of total mass of granules measuring: under 1 mm 2 %, max 2 mm to 5 mm 95 %, min Under 6 mm 100% Static strength of granules, kgc/gr 2.5, min Free flowing, treated with anti-caking agent.

Our NPKS are specifically designed for EU soil types and climate to deliver a vital source of nitrogen, phosphorous, potassium and Sulphur needed for maximum yield potential. Our unique compounds offer an advantage over the blended alternative with all four nutrients landing in an even spread where required.

Urea is the most widely used nitrogen fertilizer in the world. It is effective on all crops, in regions with a warm climate. Urea is a synthesized organic molecule that is easily accessible to plants and can be absorbed by all parts of plants, both roots and vegetative mass. Therefore, urea is effective for main application and as a top dress, both independently and in tank mixtures with microelements and plant protection products. Soil pH increases during the urea hydrolysis reaction, which allows granular urea to be used effectively on acidic soils, for fertilizing rice fields, for nitrogen fertilizing cereals, technical crops and horticulture. Granulometry: Fraction of total mass of granules measuring: under 1 mm 3%, max 1 mm to 4 mm 3%, max Color white Free flowing, treated with anti-caking agent.

Organic Plus NPK There are many formulas of NPK (12-30%) added to enrich NPK level appropriate for several crops and applying steps. NPK with organic matter and humic acid can both synergize to carry minerals by CEC (Carbon Exchangeable Capacity) to release slowly and minimize loss to environment. Higher NPK will boost promoting growth and productivity of plants. Analysis of OrganicPlus (6-3-6) Total N 6.56% P2O5 3.44% K2O. 6.62% Ca. 8.09% Mg. 2.11% S 0.89% Fe. 0.12% Zn. 0.02% Cu. 0.000045% Mn. 0.00067% Mo. 0.0000012% B. 0.08% Cl 1.78% Si 9.08% Organic matter 14.56% Humic acid. 5.67% E) OrganicPlus benefit of STF 1. Organic matter from many sources to fulfill completely mineral and soil improving function. 2. Compound of 15 kinds of natural minerals to complete plant required for growth, productivity or yield. 3. Improve soil to be more porous loose structure that good for root penetration and holding water. 4. Activate immunity of plant and reinforce cell strength by Silicon to protect diseases and insect a ack. 5. There are Humic and fulvic acid with high CEC (Carbon Exchange Capacity) to hold and carry more available mineral into soil and plant with slow releasing minerals for long time effectiveness. 6. There are several amino acids to function quickly refresh plant and activate bio function in soil. F) Other STF products 1. Organic fertilizer 100% (GreenMix) : (granular & powder) 2. Organic soil conditioner (granular) 3. Amino humic fulvic(granular) 4. Amino nano liquid fertilizer 5. OrganicPlus NPK formula Formula : 4-4-4 Formula : 6-3-9 Formula : 8-3-6. Formula : 12-3-3 Formula : 5-5-5. Formula : 6-3-15 Formula : 8-8-8 Formula : 6-3-3 Formula : 7-3-7 Formula : 9-3-9 Formula : 6-3-6 Formula : 8-3-3 Formula : 10-5-5

PR 14 or Parmal Rice 14 is a long grain premium Non-Basmati Rice, grown in the Punjab, Haryana and Uttar Pradesh region of India. The PR14 rice is non-sticky rice, known for its freshness in taste. It comes with an average grain length of 6.7 MM to 6.9 MM. The elongation ratio of the grain is 1.5 times if cooked well. It is available in Raw/ white, Steam, Sella/ Parboiled & Golden Sella rice forms. Specifications: Purity: 95% Admixture: 5% Max. Average Length: 6.80 MM Moisture: 12.5% Max. Broken: 1% Max. Paddy Grain: Nil Black/ Red Grain: Nil Discolour & Damage: 1% Max. Foreign Matter: Ni

PR 11 is a long grain, Non Basmati Rice and is known for its quality of fast cooking. This rice is rich in carbohydrates, is non-sticky after cooking and has uniform grain size. PR11 rice is mostly grown in Plains of Himachal Pradesh, Haryana and Punjab.

Mango is known as the king of the fruit, be full of nutriment, full-bodied flavor unique. Our Mango are the "KENT style" that comes straight from WEST AFRICA, where we do have operations. We are located in Texas, so everything will be shipped from our locations. (USA - local Supplier). WE DO SELL RETAIL AND WHOLESALE

Grade A (Bourbon) Vanilla beans from MADAGASCAR. Bourbon vanilla beans from Madagascar are superior, with flavor and aromatic qualities that make Madagascar vanilla beans the most popular and sought after vanilla variety. Bourbon vanilla is rich, dark and creamy with an overwhelming sweet, buttery aroma. Madagascar bourbon vanilla beans are well suited for many baking recipes, drinks, and desserts. Grade Grade A (Gourmet/Premium/Prime) Length 5-6 inches (13cm -15cm) Color Black Moisture Content 28-35% Flavor Profile creamy, strong, full, rich We are located in Texas, so everything will be shipped from our locations. (USA - local Supplier). WE DO SELL RETAIL AND WHOLESALE