Grains & Pulses

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Grains and Pulses

Rice

Rice is one of our major exports. Rice is a cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many. Rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. Rice provides more than one fifth of the calories consumed worldwide by humans.

We take utmost care to select only the best quality Rice. We have the capability to package Rice in specified quantities like 15 kg bags, 20 kg bags, etc; we also ensure proper transportation and logistics through cargo vessels and containers. We source Rice from highly quality Rice mills situated in South India.

The varieties of Rice we export, include

Sona boiled
Long grained ponni
Long grained IR 64
Red rice
Short grained ADT 1009
Long grained non-basmati
Long grained basmati.

We are already an established entity in the international markets of Srilanka, Singapore, Malaysia and China. We ensure constant supply of Rice, irrespective of seasons, throughout the year. Our vast expertise in this highly dynamic and competitive field has seen us create a reputation of our own, in Rice exports.

Wheat

Wheat (Latin name, Triticum sativum) is the dominant grain of world commerce. It is easily transported and stored and it is used to produce a large variety of foods that include many kinds and types of breads, cakes, noodles, crackers, breakfast foods, biscuits, cookies, and confectionary items. Wheat is the staple food of millions of people. It is also an important part of the daily diet of many millions more.

Approximately two-thirds of the wheat produced in the world is used for human food and about one-sixth is used for livestock feed. Industrial uses, seed requirements, and post-harvest losses account for the remaining withdrawals from the world wheat granaries. Market opportunities are influenced by a country's stage of economic development. Wheat is a valuable ingredient in the feed given to milk and beef livestock and poultry because it contains more nutrients than the traditional feed grains such as maize, sorghum and barley. Mill feed, the by-product of wheat milling, is a beneficial raw material for mixed feeds. Wheat oil is used to tone and soften the lips and has a potent antioxidant activity.

Maize

Maize (or corn; Zea mays) is the third most important cereal crop after rice and wheat. Maize thus has huge potential to feed a growing human population. Primary use for maize is as a feed for livestock, forage, silage or grain. Silage is made by fermentation of chopped green cornstalks. The grain also has many industrial uses, including transformation into plastics and fabrics. Some is hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener, and some is fermented and distilled to produce grain alcohol. Grain alcohol from maize is traditionally the source of bourbon whiskey. Human consumption of corn and cornmeal constitutes a staple food in many regions of the world. Corn meal is made into a thick porridge in many cultures. Another common food made from maize is corn flakes.

Pulses

Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fiber and low in fat. They have a wide range of flavors and textures and form a large part of the Indian daily diet. They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal"or "daal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man's meat". While pulses are generally high in protein, and the digestibility of that protein is also high. Pulses have significant nutritional and health advantages for consumers. They are the most important dietary predictor of survival in older people of different ethnicities.

We are mainly dealing in the following type of pulses