BEANS & PULSES

Red Kidney Beans

Kidney Beans are reddish and brown in color. Like the name these are Kidney Shaped Pulses. Their flesh is soft and creamy. These are available in dried and canned form. These are used in mixed bean salads, stews and polished red kidney beans are used in simmered dishes and these beans have good tendency of absorbing flavors of seasoning and other foods together which these are cooked.

Specification of Red Kidney Beans

Properties Grade 1 Grade 2 Grade 3 Grade 4
Foreign Matter Max. 0.2% Max. 0.5% Max. 1.0% Max. 1.5%
Contrasting Seed Max. 0.2% Max. 0.5% Max. 1.0% Max. 2.0%
Under Size Seed Max. 1.5% Max. 3.0% Max. 4.0% Max. 5.0%
Weevilled Seeds Max. 2.0% Max. 3.0% Max. 5.0% Max. 8.0%
Badly Damaged Beans Max. 1.5% Max. 3.0% Max. 4.0% Max. 5.0%
Split Seed Max. 2.0% Max. 3.0% Max. 5.0% Max. 8.0%
Broken Max. 2.5% Max. 3.5% Max. 5.0% Max. 8.0%
Moisture Content Max. 14% Max. 14% Max. 14% Max. 14%
Impurities Max. 6.2% Max. 10.0% Max. 15.0% Max. 22.5%
Purity 93.8% 90.0% 85.0% 77.5%

Red Speckled Kidney Beans

The Red Speckled beans commonly known as the sugar bean is a legume. It is grown for its seed, which is eaten as a vegetable. It has high soluble fiber content. Soluble fiber absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates. They can therefore help balance blood sugar levels while providing steady, slow-burning energy, which makes them a good choice for people with diabetes suffering with insulin resistance.

Apart from providing slow-burning complex carbohydrates, sugar beans can increase energy levels by helping to restore more iron, an integral component of hemoglobin which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.

The dried bean can be purchased to re-hydrate or the canned variety which are ready to use. A well-known replacement for meat and is used in a variety of vegetarian dishes.

Properties Values / Limits
Foreign Matter Max. 1%
Weevilled Max. 1.0%
Broken Max. 1.0%
Damage Max. 1.96%
Foriegn beans Max. 0.5%

Specifications

  • Size: 220-240 pcs /100 gram
  • Hand picked quality
  • Free from live or dead insects
  • Fit for human consumption
  • Also available in machine cleaned quality

Light Speckled Kidney Beans

The Red Speckled beans commonly known as the sugar bean is a legume. It is grown for its seed, which is eaten as a vegetable. It has high soluble fiber content. Soluble fiber absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates. They can therefore help balance blood sugar levels while providing steady, slow-burning energy, which makes them a good choice for people with diabetes suffering with insulin resistance.

Apart from providing slow-burning complex carbohydrates, sugar beans can increase energy levels by helping to restore more iron, an integral component of hemoglobin which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.

The dried bean can be purchased to re-hydrate or the canned variety which are ready to use. A well-known replacement for meat and is used in a variety of vegetarian dishes.

Properties Values / Limits
Foreign Matter Max. 1%
Weevilled Max. 1.0%
Broken Max. 1.0%
Damage Max. 1.96%
Foriegn beans Max. 0.5%

Specifications

  • Size: 220-240 pcs /100 gram
  • Hand picked quality
  • Free from live or dead insects
  • Fit for human consumption
  • Also available in machine cleaned quality

Green Moong

Moong or Green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split Moong beans or green Moong Dal is Green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill.

Green Moong dal a traditional ingredient in Cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green Moong dal is best cooked with assertive flavourings.

Chickpeas

Moong or Green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split Moong beans or green Moong Dal is Green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill.

Green Moong dal a traditional ingredient in Cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green Moong dal is best cooked with assertive flavourings.

Peas (Green & Yellow)

Moong or Green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split Moong beans or green Moong Dal is Green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill.

Green Moong dal a traditional ingredient in Cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green Moong dal is best cooked with assertive flavourings.

Specification of Spilt Green Lentils

Properties Values / Limits
Color Speckled, green y-blue in color.k
Flavor Earthy, peppery taste, free from any objectionable flavors.
Odor Should be free from any objectionable odors and taints.
Texture Should be firm, free flowing Green Lentils and not joined together.
Contrasting Colors Max. 0.5%
Stained Max. 4.0%
Heated Max. 0.5%
Peeled, Split & Broken Max. 3.5%
Other Damage Max. 2.0%
Total Damage Max. 3.5%
Ergot Max. 0.05%
Insect Parts Max. 0.02%
Stones Max. 0.10%
Other Foreign Material Max. 0.2%
Total Foreign Material Max. 0.5%

Specification of Faq Urad Dal

Properties Values / Limits
Damaged Grain: 4.0% Maximum
Foreign Material: 1% Maximum
Brown Seeds: 3% Maximum
Sister Seeds: 3% Maximum
We-evilled Seeds: 2% Maximum

LENTILS (SPLIT DAL)

  • Spilt Red Lentil– Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. A product of Pakistan among the best in the world known for quality.
  • Spilt Green Lentil– Spilt Green Lentils can be easily identified by their large and flat shape. They take a little longer to cook, but retain their shape during cooking. Green Lentils have an exceptionally soft and mealy texture with warm flavor. This makes them suitable for soups, side dishes, vegetable bakes and likes. We offers the whole seed variety of Green Lentils which are exported from Pakistan, Australia, Turkey and Canada.
  • Split black lentils with skin –Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derives their strong, earthy flavor from the black skins. Best when soaked for about 4 hours or overnight

Specification of Spilt Red Lentils

Parameter Requirements Comments/ Variation
Physical Characteristics Good color lentils: Split lentils having a clean and bright appearance. The lentils shall be milled from hard and well-filled whole red lentil seed.
Purity 99.75% min. by weight Split lentils, whole Lentils and caps.
Moisture 14% max —-
Foreign Material 0.25% max by weight Unmilliable material (i.e. includes soil, stones, metals and non-vegetable matter) and all vegetable matter other than Lentil seed material including detached seed coats.
Poor color 0.25% max by weight Kernel that is distinctly off color from the characteristic color of the predominating class. Includes lentils that are brown, black, green and / or yellow.
Chalky white disease 0.25% max by weight ———
Caps 0.25% max by weight Caps are those seed coats adhering to split or broken see measured as a combined weight.
De-hulled whole lentils 5% max by weight ——
Broken and /or kibble lentils 5% max by weight Lentil seed material that passes through a round hole screen. Northfield = 2.87mm; all other varieties = 3mm
Screen size Northfield = 2.78mm round hole Lentil material broken or kibble if falls through.
All other varieties – 3 mm round hole
Field insects Nil tolerance Dead per 200 g sample
Foreign seeds 2 cereal seeds max. Cereal seeds exception only

Black Mapte

Black Matpe Botanical Name : Vigna Mungo English Name : Black Matpe Urdu Name : Urad Dal Family Name : Fabaceae Varieties : SQ type & FAQ type Black Matpe Cultivation Mayanmar, Indonesia, Thiland Varieties Sq type & faq type , machine clean and fd quality Usage Used for making, dhal?s soup, and papadam Nutrition Value Sugars, Dietary fiber, Fat, Protein, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium, Sodium Packing 50 kgs, 25 kgs

Fair Average Quality(FAQ) – Specification

Parameter Values/Limits
Damaged Grain Max. 4.0%
Foreign Material Max. 1%
Brown Seeds Max. 3%
Sister Seeds Max. 3%
Weevilled Seeds Max. 2%

Special Quality(SQ) – Specification

Parameter Values/Limits
Weevilled Seeds Max. 0.5%

Moisture14% MaxProtein8% MinForeign Matter2% MaxTotal Damaged Kernels4% Max;Broken Kernels3% MaxMould Colony5 * 105ColorYellowTVN50 Max MG/100Aflatoxin20 ppb MaxRadiationnoneE.Coli – Salmonelanone

Moisture 14% Max
Protein 8% Min
Foreign Matter 2% Max
Total Damaged Kernels 4% Max;
Broken Kernels 3% Max
Mould Colony 5 * 105
Color Yellow
TVN 50 Max MG/100
Aflatoxin 20 ppb Max
Radiation none
E.Coli – Salmonela none

MAIZE / YELLOW CORN

Maize (Zea mays L.) is a major staple food grain throughout the world, particularly in Africa, Latin America and Asia, and a major feedstuff in developed countries. The maize grain has many food (grain, flour, syrup, oil…) and non-food usages (cosmetics, adhesives, paints, varnishes). Maize starch and oil are also major products (Ecocrop, 2010). The maize grain is a major feed grain and a standard component of livestock diets where it is used as a source of energy. Other grains are typically compared to maize when their nutritional value is estimated. Many by-products of maize processing for flour (hominy feed, bran, germs, oil meal), starch (corn gluten feed, corn gluten meal) and alcohol/biofuel industries (distillers’ dried grains and solubles) can be fed to animals.

Maize breeders have created many cultivars that correspond to specific climatic or agronomic conditions and uses. “Dent corn” maize is the most widely grown type of maize and the one typically used for feed. Other types (flint corn, popcorn, sweet corn, flour corn) are more intended for food uses. Some varieties have been created to improve the industrial or nutritional value: high lysine, high tryptophan, high oil, high amylose, low phytate, etc. Brown midrib maize has a lower lignin content resulting in an increased digestibility in livestock. Genetically-modified (GM) maize varieties have been designed to improve grain performances (herbicide resistance, pest resistance, higher yields).

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