GLOBAL EXPORTS AND IMPORTS

PRODUCT OVERVIEW

White sugar is the crystallized sucrose extracted from either sugarcane or sugar beets. After harvesting the sugarcane or sugar beets, the juice is extracted and boiled down to remove moisture. As the moisture diminishes, the natural sucrose in the juice begins to crystallize. The crystallized sugar is removed, leaving other extracts behind in the form of molasses.

WHITE SUGAR VARIETIES

Coarse Grain (decorating sugar, pearl sugar): These large sugar crystals are used for their decorative appearance and are often sprinkled on top of baked goods and candy for extra sparkle. The chemical composition of this sugar is identical to table sugar. The only difference between the two is the crystal size.

Granulated Sugar (table sugar): This all-purpose sugar is the most common variety of white sugar. It is easily measured and dissolves well into beverages and other liquids.

Caster Sugar (superfine sugar): Caster has a slightly smaller crystal size than granulated sugar, making it easier to dissolve into liquids and other mixtures. Caster sugar is often used to make meringues, mousses, and custards. Caster sugar can be made at home by quickly pulsing regular table sugar in a food processor.

Confectioners’ Sugar (powdered sugar): This sugar has been mechanically crushed into a fine powder. An anti-caking agent, such as calcium phosphate or cornstarch, is usually added to prevent clumping. Because it dissolves almost instantly in liquids, confectioners’ sugar is most useful in icings, syrups, and other desserts.

Lump Sugar (sugar cubes): Lump sugar is regular white table sugar that has been pressed into lumps for convenient measuring. Lump sugar and sugar cubes are most often used in beverages such as coffee and tea. The lump or cube formation is usually held together by a small amount of sugar syrup

We hold expertise in exporting and supplying Semi Husked Coconut from Pollachi, Tamil Nadu, India. We process the Semi Husked Coconut in hygienic environment to ensure it retains its properties and superior quality. We package the Coconut in high-grade materials to enhance customer satisfaction, used in various edible products.

The Semi Husked Coconut , Tender Coconut and Other Coconut products can be obtained at reasonable rates. We can be relied upon for our prompt delivery service.

We offer the premium quality coconut, obtained from reliable vendors of the industry and are made available to the customers in genuine quality packaging. Owing to their rich taste, freshness and high protein content, this Semi Husked Coconuts is widely acknowledged by the clients.

We are engaged in offering a wide range of Fully Husked Coconut. Our offered range of Fully Husked Coconut is processed and cleaned under hygienic and most favorable environment which help to make them long life. This Fully Husked Coconut is highly acclaimed for its purity and high aroma.

Floriculture products mainly consist of cut flowers, pot plants, cut foilage, seeds bulbs, tubers, rooted cuttings and dried flowers or leaves. The important floricultural crops in the international cut flower trade are rose, carnation, chrysanthemum, gargera, gladiolus, gypsophila, liastris, nerine, orchids, archilea, anthuriu, tulip, and lilies. Floriculture crops like gerberas, carnation, etc. are grown in green houses. The open field crops are chrysanthemum, roses, gaillardia, lily marygold, aster, tuberose etc.

Fruits & Vegetable Seed in India is being viewed as a high growth Industry. Most seeds normally remain viable for 2 or 3 years if stored under good conditions. Therefore, buy only from seed firm of known integrity. High yielding, high price seeds should have 90% germination. For germination of seeds adequate moisture, temperature and aeration are essential. The requirement of temperature for various fruits and vegetable seeds varies markedly. Some seeds do not germinate at low temperature while some others at high. Usually germination is optimum in between 400 F and 600 F. Seeds absorb moisture and swell and vital activities starts. Respiration begins and energy is supplied and this requires oxygen. Aeration is essential to supply oxygen. If supply of water is more or over wet aeration is poor and may hinder in germination. The first eliminates organisms present on the surface of seeds. Calcium hypochlorite, mercuric chloride and bromide water may be used.

The second disinfectant eliminates organisms present within the seeds. For this hot water, formaldehyde and mercuric chloride are effective. In hot water treatment dry seeds are immersed in hot water 45 to 550 C for 10 to 15 minutes. The third treatment protectants are fungicides to protect seeds from soil fungi. Nursery soil should be drenched before sowing of seeds.

The vegetable seeds should be sown in nursery beds in lines at 1.5-2 cm. below surface soiled at a distance of 5-6 cm. The distance from line to line should be 10-15 cm. After sowing cover the seeds with sieved compost very lightly. The beds should be watered with a sprinkler. The above distance from plant to plant or row to row may be changed according to size of seeds, kind of vegetables and type of seedlings. Similarly the depth of covering with compost varies with the kind of seed. Very fine seeds may be dusted over the nursery bed. Covering of other seeds may be one to two times their minimum diameter. Over watering creates high humidity and poor aeration and contributes to "damping off" disease.

India's diverse climate ensures availability of all varieties of fresh fruits & vegetables. It ranks second in fruits and vegetables production in the world, after China. As per National Horticulture Database published by National Horticulture Board, during 2015-16, India produced 90.2 million metric tonnes of fruits and 169.1 million metric tonnes of vegetables. The area under cultivation of fruits stood at 6.3 million hectares while vegetables were cultivated at 10.1 million hectares.

India is the largest producer of ginger and okra amongst vegetables and ranks second in production of potatoes, onions, cauliflowers, brinjal, Cabbages, etc. Amongst fruits, the country ranks first in production of Bananas (25.7%), Papayas (43.6%) and Mangoes (including mangosteens and guavas) (40.4%).

The vast production base offers India tremendous opportunities for export Grapes, Pomegranates, Mangoes , Bananas, Oranges account for larger portion of fruits exported from the country while Onions, Mixed Vegetables, Potatoes, Tomatoes, and Green Chilly contribute largely to the vegetable export basket.

The major destinations for Indian fruits and vegetables are Bangladesh, UAE, Netherland, Nepal, Malaysia, UK, Sri Lanka, Oman and Qatar.

There is increasing acceptance of horticulture produce from the country. This has occurred due to concurrent developments in the areas of state-of-the-art cold chain infrastructure and quality assurance measures. Apart from large investment pumped in by the private sector, public sector has also taken initiatives and with APEDA's assistance several Centers for Perishable Cargoes and integrated post harvest handling facilities have been set up in the country. Capacity building initiatives at the farmers, processors and exporters' levels has also contributed towards this effort.

India is the second largest onion growing country in the world. Indian onions are famous for their pungency and are available round the year. Indian onions has two crop cycles, first harvesting starts in November to January and the second harvesting from January to May.

Varieties:

The major varieties found in India are Agrifound Dark Red, Agrifound Light Red, NHRDF Red, Agrifound White, Agrifound Rose and Agrifound Red , Pusa Ratnar, Pusa Red, Pusa White Round. There are certain varieties in yellow onion which are suitable for export in European countries Tana F1, Arad-H, Suprex, Granex 55, HA 60 and Granex 429.

Areas of Cultivation :

The Major Onion producing states area Maharashtra, Karnataka, Madhya Pradesh, Gujarat, Bihar, Andhra Pradesh, Rajasthan, Haryana and Telangana. Maharashtra ranks first in Onion production

India grows the largest number of vegetables from temperate to humid tropics and from sea-level to snowline, Vegetables are excellent source of vitamins, particularly niacin, riboflavin, Thiamin and vitamins A and C. They also supply minerals such as calcium and iron besides proteins and carbohydrates. Vegetables combat under nourishment and are known to be cheapest source of natural protective tools. Most of the vegetables, being short duration crops, fit very well in the intensive cropping system and are capable of giving very high yields and very high economic returns to the growers.Major vegetables grown in India are Potato, Onion, Tomato, Cauliflower, Cabbage, Bean, Egg Plants, Cucumber and Garkin, Frozen Peas, Garlic and okra.

Varieties:

The major varieties under different vegetables products are as follows Potato (Kufri Sindhuri, Kufri Chandramukhi, Kufri Badshah, Kufri Bahar), Tomato (Vaishali, Rupali, Rashmi, Rajni, Pusa Ruby),Cauliflower(Pusa Deepali, Early Kunwari, Punjab Giant-26, Pant Shubhra, Dania Kalimpong), Cabbage (Golden Acre, Pusa Mukta, Pusa Drumhead, K-1), Peas (Asauji, Lucknow Boniya, Alaska, Bonneville, T-19), Okra (Pusa Makhmali, Punjab Padmini, Pusa Sawani, Parbhani Kranti, Arka Anamika).

Areas of Cultivation :

The major areas producing Fresh Vegetables are West Bengal, Uttar Pradesh, Bihar, Andhra Pradesh, Madhya Pradesh, Gujarat, Orissa, Tamil Nadu, Maharashtra, Karnataka, Haryana, Chhattisgarh and Jharkhand.The area under cultivation of Vegetable products was 10106 Thousand Ha with a production of 169.06 million tonnes in the year 2015-16.

Walnut (Juglans sp.) is the most important temperate nut fruit of the country. Walnut in India are found in differet sizes and shapes. The Indian walnuts are categorized into 4 categories viz., paper-shelled, thin-shelled, medium-shelled and hard-shelled. Walnuts flourished at altitudes of 900 to 3000.

Varieties:

Walnut varieties grown in different states of India are:

Jammu and Kashmir: Lake English, Drainovsky and Opex Caulchry

Himachal Pradesh: Gobind, Eureka, Placentia, Wilson, Franquetfe and Kashmir Budded

Uttaranchal: Chakrata Selections

Areas of Cultivation :

The major growing area is Jammu and Kashmir, Uttaranchal and Himachal Pradesh and Arunachal Pradesh, with Jammu & Kashmir occupying the largest share in total area and production.

Indian mangoes come in various shapes, sizes and colours with a wide variety of flavour, aroma and taste. The Indian mango is the special product that substantiates the high standards of quality and bountiful of nutrients packed in it. A single mango can provide up to 40 percent of the daily dietary fibre needs – a potent protector against heart disease, cancer and cholesterol build –up .In addition, this luscious fruit is a warehouse of potassium, beta- carotene and antioxidants. In India, mangoes are mainly grown in tropical and subtropical regions from sea level to an altitude of 1,500m. Mangoes grow best in temperatures around 27˚C.

For maintaining highest quality standards, State-of-the-art packhouses have been set up in major production zones. Keeping in view the different country requirements, internationally recognized treatment facilities like Hot water treatment, Vapour heat treatment and Irradiation facilities have also been set up at various locations across the production belt.

Unique product identification system, compliant to the traceability networking and Residue Monitoring Plan has been developed for the consumer safety and readiness to product recall in case of any emergency.

Varieties:

India is the home of about 1,000 varieties. However, only a few varieties are commercially cultivated throughout India. Most of the Indian mango varieties have specific eco - geographical requirements for optimum growth and yield. The Northern/Eastern Indian varieties are usually late bearing compared to Southern and Western Indian varieties. Some of the local varieties of mango bear fruits throughout the year in extreme southern parts of India.

The important commercial varieties are as :

Andhra Pradesh: Banganapalli, Suvarnarekha, Neelum and Totapuri

Bihar: Bombay Green, Chausa, Dashehari, Fazli, Gulabkhas, Kishen Bhog, Himsagar, Zardalu and Langra

Gujarat: Kesar, Alphonso, Rajapuri, Jamadar, Totapuri, Neelum, Dashehari and Langra

Haryana: Chausa, Dashehari, Langra and Fazli

Himachal Pradesh: Chausa, Dashehari and Langra

Karnataka: Alphonso, Totapuri, Banganapalli, Pairi, Neelum and Mulgoa

Madhya Pradesh: Alphonso, Bombay Green, Dashehari, Fazli, Langra and Neelum

Maharashtra: Alphonso, Kesar and Pairi

Punjab: Chausa, Dashehari and Malda

Rajasthan: Bombay Green, Chausa, Dashehari and Langra

Tamil Nadu: Alphonso, Totapuri, Banganapalli and Neelum

Uttar Pradesh: Bombay Green, Chausa, Dashehari and Langra

West Bengal: Fazli, Gulabkhas, Himsagar, Kishenbhog, Langra and Bombay Green

Areas of Cultivation :

The major mango-growing states are Andhra Pradesh, Uttar Pradesh, Karnataka, Bihar, Gujarat and Tamil Nadu. Uttar Pradesh ranks first in mango production with a share of 23.47 % and highest productivity.

Grape (Vitis vinifera) is grown from temperate to warm regions; however, hot and dry climate is ideal. Indian grapes come in varied characteristics namely coloured, white, seeded, unseeded, large and small berries. Indian grapes are successfully grown at and above 250 mean sea level.

Modern packhouse facility with automatic forced air system for precooling is available in all the commercial production areas.Traceability system is maintained for the product tracking. Extensive Residue Monitoring plan for monitoring the pesticide residues in grapes is implemented for consumer safety.

Varieties:

More than 20 varieties are under cultivation in India. However, only a dozen are commercially grown. They can be grouped under following 4 categories based on colour and seeds.

Coloured seeded Bangalore Blue, Gulabi (Muscat)

Coloured seedless Beauty Seedless and Sharad Seedless

White seeded Anab-e-Shahi, Dilkhush (clone of Anab-e-Shahi)

White seedless Perlette, Pusa Seedless, Thompson Seedless, and its clones Tas-A-Ganesh, Sonaka and Manik Chaman

Currently, Thompson Seedless is the ruling grape variety occupying 55% of the area with its clones. Bangalore Blue occupies approximately 15% of the total area while Anab-e-Shahi and Dilkhush (15%), Sharad Seedless (5%), Perlette (5%) and Gulabi and Bhokri together (5%).

Areas of Cultivation :

Major grape-growing states are Maharashtra, Karnataka, Telangana,Andhra Pradesh, Tamil Nadu, and the north-western region covering Punjab, Haryana, western Uttar Pradesh, Rajasthan and Madhya Pradesh. Maharashta ranks first in terms of production accounting for more than 81.22 % of total production and highest productivity in the country.

India is the largest producer of Fruits in the world and is known as fruit basket of world. The major fruits grown in India are Mangos, Grapes, Apple, Apricots, Orange, Banana Fresh, Avocados, Guava, Lichi, Papaya, Sapota and Water Melons.

The individual products under this sub-head are as below:

Bananas Fresh
Dates Fresh
Dry Dates Soft (Khazur)
Dry Dates Hard (Chhohara) Pineapple Fresh )
Guava
Mangoes Sliced & Dried
Oranges Fresh
Mandarins
Lemons
Grapefruit Fresh
Other Citrus Fruits
Water Melons
Melons (Other Than Water Melons)
Papaya
Apples
Pear & Quince
Apricots
Cherries Plums & Sloes
Pomegranates
Tamarind Fresh
Sapota
Sitafal
ustard Apple
Figs Fresh
Figs Dried
Avocados
Mangosteens
Strawberries (Fresh)
Raspberries, Blackbrs, Mulbrs
Black, White Or Red Gooseberries
Crnbery Bilbers
Bore
Lichi
Other Fresh Fruits
Peel Of Citrus Fruit Or Melons
Peaches

Varieties:

The major varieties under Other Fresh Fruit products are as follows: Mangoes (Langra, Chausa, Fazli, Krishna Bhog, Himsagar, Neelam, Baneshan, Badami) Grapes (Anab-e-shahi, Cheema sahebi, kishmish chorni, perlette, Arkavati) Apple (McIntosh, Chaubattia Anupam, Lal Ambri, Golden Delicious) Banana Fresh (Dwarf Cavendish, Robusta, Rasthali, Poovan) Guava (L-49, Allahabad Safeda, Banarasi, Chittidar, Harijha) Papaya(Coorg Honey Dew, Pusa Dwarf, Pusa Giant, Pusa Majesty) Sapopta (Kalipatti, Pilipatti, Pala, Guthi), Lichi (Shahi, Swarna Roopa, China, Kasba, Elachi, Purbi).

Areas of Cultivation :

The major production areas in the country are in the state of Maharashtra, Andhra Pradesh, Tamil Nadu, Gujarat, Karnataka, Uttar Pradesh, Bihar, Madhya Pradesh, West Bengal, Kerala, Jammu & Kashmir, Orissa and Assam.

The Betel is the leaf of vine. In India, it is known as "paan". Betel vine is a perennial, evergreen climber which grows in tropics and subtropics. Betel leaf is mostly consumed in Asia and elsewhere in the world by some Asian emigrants. Today betel is grown for local consumption and exports. Major betel leaves growing countries are Sri Lanka, India, Thailand and Bangladesh.

The areca nut is the fruit of the areca palm (Areca catechu), which grows in much of the tropical Pacific, Southeast and South Asia, and parts of east Africa. It is commonly referred to as betel nut so it is easily confused with betel (Piper betle) leaves that are often used to wrap it (paan).

Chewing the mixture of areca nut and betel leaf is a tradition, custom, or ritual which dates back thousands of years in much of the geographical areas from South Asia eastward to the Pacific.

Varieties of Betel Leaves:

Based on shape, size, brittleness and taste of leaf blade, betel vine is classified into pungent and non-pungent varieties.

Andhra Pradesh: Karapaku, Chennor, Tellaku, Bangla and Kalli Patti

Assam: Assam Patti, Awani pan, Bangla and Khasi pan

Bihar: Desi pan, Calcutta, Paton, Maghai and Bangla

Karnataka: Kariyale, Mysoreale and Ambadiale

Odisha: Godi Bangla, Nova Cuttak, Sanchi and Birkoli

Mahdya Pradesh: Desi Bangl, Calcutta and Deswari

Maharashtra: Kallipatti, Kapoori and Bangla (Ramtek)

West Bengal: Bangla, Sanchi, Mitha, Kali Bangla and Simurali Bangla

Varieties of Betel Nut :

In India there are two varieties of areca nut, also called supari in Hindi language. One is the white variety and the other is the red variety. The white areca nut is produced by harvesting the fully ripe nuts and then subjecting it to sun drying for about 2 months. In the red variety the green areca nut is harvested, boiled and then its exterior husk is removed.

Areas of Cultivation :

Betel leaves are cultivated in the states of Assam, Andhra Pradesh, Bihar, Gujarat, Odisha, Karnataka, Madhya Pradesh, Rajasthan, West Bengal and Maharashtra.

Betel Nut are cultivated in the state of Karnataka, Kerala and Assam; all three states together account for more than 85 percent of its production. In the other states of Meghalaya, Tamil Nadu, and West Bengal, where it is also consumed, the crop is grown in a very small area.

Food processing sector is one of the largest sectors in India in terms of production, growth, consumption, and export. India's food processing sector covers fruit and vegetables; spices; meat and poultry; milk and milk products, alcoholic beverages, fisheries, plantation, grain processing and other consumer product groups like confectionery, chocolates and cocoa products soya-based products, mineral water, high protein foods etc.

India's exports of Processed Food was Rs. 31,204.78 Crores in 2019-20, which including the share of products like Mango Pulp (Rs. 584.32 Crores/ 81.90 USD Millions), Processed Vegetables (Rs. 2760.53 Crores/ 386.62 USD Millions), Cucumber and Gherkins( Prepd. & Presvd) (Rs. 1241.21 Crores/ 173.49 USD Millions), Processed Fruits, Juices & Nuts (Rs.3086.44 Crores/ 432.04 USD Millions) Pulses (Rs. 1533.74 Crores/ 214.89 USD Millions), Groundnuts (Rs. 5096.39 Crores/ 711.41 USD Millions), Guargum (Rs. 3871.81 Crores/ 542.61 USD Millions), Jaggery & Confectionary (Rs. 1633.29 Crores/ 227.92 USD Millions), Cocoa Products (Rs. 1274.34 Crores/ 178.89 USD Millions), Cereal Preparations (Rs. 3871.81 Crores/ 542.61 USD Millions), Alcoholic Beverages (Rs. 1648.62 Crores/ 230.97 USD Millions), Miscellaneous Preparations (Rs. 4147.89 Crores/ 581.30 USD Millions), and Milled Products (Rs. 1064.62 Crores/ 149.11 USD Millions).

The Indian food processing industry is primarily export orient. India's geographical situation gives it the unique advantage of connectivity to Europe, the Middle East, Japan, Singapore, Thailand, Malaysia and Korea. One such example indicating India's location advantage is the value of trade in agriculture and processed food between India and Gulf region.

Retail, one of the largest sectors in the global economy (USD 7 Trillion), is going through a transition phase in India. One of the prime factors for non-competitiveness of the food processing industry is because of the cost and quality of marketing channels. Globally more than 72% of food sales occur through super stores. India presents a huge opportunity and is all set for a big retail revolution. India is the least saturated of global markets with a small organized retail and also the least competitive of all global markets.

Gherkin is a term generally used to refer to a savoury pickled cucumber. Gherkins and commercial cucumbers belong to the same species (Cucumis sativus), but are from different cultivar groups. They are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, "dill pickle") or brine. India has today emerged as the origin of the finest gherkin cultivation, processing and exporters to the every-growing world requirement.

India is the major producer of Processed Vegetables Like Preserved Onions, Cucumber & Gherkins, provisionally preserved, Mushrooms of the gensus agaricus, Other mushrooms and truffles, Green Pepper in Brine, Dried Truffles, Asparagus Dried, Dehydrated Garlic Powder, Dehydrated Garlic Flakes, Garlic Dried, Potatoes Dried, Grams, Grams Dal, Onion Prepared/Preserved etc. Many non-traditional vegetables mainly processed cucumber and gherkins and other vegetables produced like asparagus, celery, bell pepper, sweet corn, green and lime beans and organically grown vegetables are also being increasingly exported.

Varieties:

The major varieties under Processed Vegetables are as follows Mushroom(Button Mushroom, Oyster Mushroom, Paddy straw mushroom and milky mushroom) Garlic (Agrifound White (G-41), Yamuna Safed (G-1), Yamuna Safed 2 (G-50), Yamuna Safed 3 (G-282), Agrifound Parvati (G-313) and Yamuna Safed 4 (G 323).

Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.

Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.

Varieties:

Main varieties of Mango Pulp are Alphonso Mango Pulp, Totapuri Mango Pulp, Kesar Mango Pulp.

The fruit and vegetable processing industry in India is highly decentralized having wide capacities. The diverse agro- climatic zones make it possible to grow almost all varieties of fresh fruits and green vegetables in India. India is the second largest producer of fresh vegetables in the world (ranks next to China) and accounts for about 15% of the world’s production of vegetables. Since liberalization and withdrawal of excise duty on fruit and vegetable products there has been significant rise in the growth rate of the industry Out of 370 million tons of fruit production in the world, India accounts for 30 million tons.

The individual products under this sub-head are as below:

Apple Juice
Beans Shelled
Chips Fried
Dried Apricots
Uncooked or Cooked
Grapefruit Juice
Jam Jellies of Other Fruits
Lemon Juice
Pineapple Juice
Tomato Juice Asparagus preserved
Cherries
Dried Apples
Fruit & Nuts
Grape Juice
Jam Jellies of Apple
Mango Juice
Olives
Sweet corn
Tomato Prepared of Preserved
Cucumbers/Ghrkns(Prepared/Preserved)

Pulses are one of the important food crops globally due to higher protein content. Pulses are an important group of crops in India, which is also responsible for yielding large financial gains by amounting for a large part of the exports. Pulses are the major sources of protein in the diet. Of all categories of people pulses form an integral part of the Indian diet, providing much needed protein to the carbohydrate rich diet. India is the largest producer of pulses in the world . Pulses are 20 to 25 per cent protein by weight which is double the protein content of wheat and three times that of rice.

Varieties:

Major pulses are grown chickpeas (gram), pigeon pea (tur or arhar), moong beans, urd (black matpe), masur (lentil), peas and various kinds of beans.

Areas of Cultivation:

The main regions with high productivity are Punjab, Haryana, Western Uttar Pradesh, West Bengal delta region, coastal Andhra Pradesh, Tamil Nadu, Kerala, coastal and eastern Karnataka and some parts of Maharashtra.

Peanut or groundnut (Arachis hypogaea), is a species in the legume or "bean" family. The peanut was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (? to 2 inch) long and 1 to 3 cm (? to 1 inch) broad.

Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume.

India is the second largest producer of groundnuts in the world. Indian groundnuts are available in different varieties: Bold or Runner, Java or Spanish and Red Natal. The main Groundnut varieties produced in India are Kadiri-2, Kadiri-3, BG-1, BG-2, Kuber , GAUG-1, GAUG-10, PG-1 , T-28, T-64, Chandra, Chitra, Kaushal, Parkash, Amber etc.

They have a rich nutty flavour, sweet taste, crunchy texture and over and above a relatively longer shelf life. Soil conditions in some producing regions are ideally suited for dry, clean and spotless Groundnuts in Shell.

Groundnut is the major oil seed crop in India and it plays a major role in bridging the vegetable oil deficit in the country. Groundnuts in India are available throughout the year due to a two-crop cycle harvested in March and October. Ground Nuts are important protein crops in India grown mostly under rain-fed conditions.

The awareness and concern for quality amongst the Indian groundnut shellers and processors are growing steadily. Multiple sorting and grading are fast becoming a norm. Indian manufacturer have the capability to prepare and supply edible peanuts conforming to highest standards.

Processed Peanuts: Apart from raw edible peanuts, India is also in a position to supply Blanched Peanuts, Roasted Salted Peanuts and Dry Roasted Peanuts and a variety of peanut based products.

Major Growing States:

Gujarat, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra ,Rajasthan, Madhya Pradesh, Orissa, and Uttar Pradesh

Jaggery is unrefined natural sugar that is produced without adding any chemicals. More than 70% of the total world jaggery production is done in India. Jaggery is popularly known as the “medicinal sugar” and is nutritionally comparable with honey. It has been used as a sweetener in Ayurvedic Medicine for 3000 years. Indian Ayurvedic medicine considers jaggery to be beneficial in treating throat and lung infections. While refined sugar mainly consists of glucose and fructose, jaggery contains glucose and sucrose. But jaggery also has minerals and vitamins which lacks in the refined sugar. The mineral content of jaggery includes calcium, phosphorus, magnesium, potassium and iron and traces of zinc and copper. The vitamin content includes folic acid and B-complex vitamins. Thus, other than that it is a good source of energy, it also prevents rheumatic afflictions; prevents disorders of bile; helps in relieving fatigue, relaxation of muscles, nerves and blood vessels; maintains blood pressure and reduces water retention; increases hemoglobin level and prevents anaemia.Bakery and confectionery products are furnished with nutrients, vitamins, and proteins. These are offered in spectrum delicious stuffs in baked products like biscuits, breads, cakes, pastries, buns, rusks and rolls etc.

Other side of the items range to chocolates, hard-boiled sweets, chewing gum etc. The bakery sector in india is one of largest segment of the food processing industries in which the annual turnover in value terms is approximately S 900 million. In india the total bakery production is estimated at 1.5 million ton in bread and 1.1 mn ton in biscuit production. The cake industry is estimated at 0.4 mn ton.

The bread market is estimated to be growing at around 7% pa in volume terms, and the biscuit industry in the recent years has witnessed a little higher growth at around 8-10% pa. In the biscuit category, cream and specialty biscuits are growing at faster pace at 20% pa. Currently, the estimated bakeries engaged in the country are 2 million. The confectionery industry is segmented into sugar-boiled confectionery, chocolates, mints and chewing gums. The sugar boiled confectionery is consisting of hard-boiled candy, toffees etc. Accounts for the largest segments. The confectionery industry has a current capacity of 85,000 tonnes and the growth rate per annum is 10-15%.

The individual products under this sub-head are as below:

Cane Jaggery

Palmyra Jaggery

Raw Cane Jaggery

Sugar Confectionery

Chocolates

Chewing gum

India is native of guar or cluster bean where it is used as a vegetable. Guargum is an extract of the guar bean, where it acts as a food and water store. Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonoloba; an annual plant, grown in dry regions of India as a food crop for animals. The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa. The drought-resistant guar bean can be eaten as a green bean, fed to cattle, or used in green manure. For hundreds of years Guar has been used as vegetable in India. Guar is a rain-fed crop, sown in July-August and harvested in October-November. Being a leguminous crop, guar fixes nitrogen, making the soil fertile.

The growing season of guar is 14 -16 weeks and requires reasonably warm weather and moderate flashing rainfall with plenty of sunshine. Too much rain can cause the plant to become more 'leafy' thereby reducing the number of pods or the number of seeds per pod which affects the size and yield of seeds. The crop is generally sown after the monsoon rainfall in the second half of July to early August and is harvested in late October early November. The Guar is a naturally rain fed crop. Depending on the monsoon rainfall the total size of Guar crop varies from year to year.

The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free-flowing, pale, off-white colored, coarse to fine ground powder. Guar Gum (Galactomannan) is a high molecular weight carbohydrate polymer made up of a large number of mannose and galactose unit linked together. The crude Guar Gum is a greyish white powder, 90% of which dissolves in water. It is a non-ionic polysaccharide based on the milled endosperm of the guar bean (leguminous seed cyamposis tetragonalobus). The guar gum is produced from endosperm and consists mainly of gummy Polly groups of monogalactoses with small amount of fibre and minerals.

Several methods have been used for the manufacture of different grades of guar gum but due to its complex nature, the thermo mechanical process is generally used for the manufacture of edible grade and industrial grade guar gum.

Guar meal is the by-product of Guar Gum, consisting of outer seed coat and germ material. After gum extraction, it is a potential source of protein and contains about 42% crude protein. The protein content in guar meal is well comparable with that of oil cakes.

The consumption pattern of guar seeds is largely influenced by the demands from the petroleum industry. India accounts for 90 per cent of the world’s guar produce, of which 72 per cent comes from Rajasthan.

About 90 per cent of guar gum processed in India is exported. There are various grades of Guar gums pure or derivative. Its ability to suspend solids, bind water by hydrogen bonding, control the viscosity of aqueous solutions, form strong tough films have accounted for its rapid growth and use in various industries. It is used in food, paper and textile industries. But most of the demand for the gum is due to the expansion of the shale gas and oil industries. Ninety per cent of the export is used to extract oil and shale gas, a natural gas trapped in shale formations. Guar Gum either modified or unmodified, is a very versatile and efficient bio-polymer covering a wide range of industrial applications such as: Oil drilling, Textile printing, Human food and Pet Food, Paper, Explosive, Water Treatment, etc. etc. where its binding, thickening film forming and lubricating factors are of great interest.

Areas of Cultivation:

The main areas of cultivation of Guargum in India are Rajasthan, Gujarat, Haryana , Punjab , Uttar Pradesh , Madhya Pradesh , Tamil Nadu , Maharashtra , Karnataka , Andhra Pradesh.

Cocoa is a commercial plantation crop. The seeds of cocoa fruit, yield flavored cocoa powder on fermentation. Cocoa is hardly grown as a mono crop. Its imminent capacity to share the alley spaces of tall growing Coconut and Arecanut palms and its combining ability with the microclimatic conditions available in such perennial gardens helps its cultivation in utilizing such areas without exacting for an independent growing climate of its own. In any groves of tall growing palms where 40-50% sunlight penetration is possible, cocoa stands first to absorb such solar energy, remaining symbiotic to the main crop and generating additional income as well, besides helping the amelioration of the soil conditions making beneficial not only for its own growth but also for the benefit of the main crop under which it takes its shelter.

Varieties:

Cocoa Beans, Cocoa powder of coating sugar, Cocoa shells husks skins and Cocoa butter fat & oil.

Areas of Cultivation:

Kerala, Karnataka, Andhra Pradesh and Tamil Nadu.

India has increased it’s share in the cereal and cereal preparation products in the international market. The present invention provides a method for preparing cereal foods which can be cooked readily and in a very short period of time. Swelled cereal particles are partially dehydrated to a water content of 8-25% by weight and are thereafter fried for a short period of time. Immediately and before cooling, oil is removed from the fried particles. Yeast bread is made essentially from flour, water and yeast in the presence of heat.

The individual products under this sub-head are as below:

Bakers Wares

Biscuits

Corn Flakes

Couscous

Crisp Bread

Ginger Bread

Malted Milk Food

Other Bakery products

Other Pasta

Papads

Stuffed Paste cooked and Uncooked Paste

An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines and spirits. Today, Indian beer is brewed at various places in the country and is mainly top-fermented. Indian rums have developed a reputation for smoothness and flavors. The demand of India’s Alcoholic Beverages products like Beer Made From Malt, Wine, White Wine, Other Wine Included Grapes, Other Alcoholic Beverages, Brandy, Whiskies, Rum, gin and other Gin etc. has increased in global market. India is the third largest market for alcoholic beverages in the world.There are 12 joint venture companies having a licensed capacity of 33,919 kilo-litres p.a. for production of grain based alcoholic beverages. Around 56 units are manufacturing beer under license from the Government of India.The two segments in the liquor segment, country liquor and Indian Made Foreign Liquor, both cater to different sections of society. Low-income groups consume in rural areas and the former, while the middle and high income groups consume the latter.

Maharashtra has emerged as an important state for the manufacture of wines. There are more than 35 wineries in Maharashtra, and around 1,500 acres of grapes are under cultivation for wine production in the state. The Maharashtra Government has declared wine-making business as small-scale industry and has also offered excise concessions.

The individual products under this sub-head are as below:

Wine White Wine

Other Wine Included Grapes Brandy

Whiskies Rum

Gin and other Gin Pepsi

Coke Soft Drinks

Mineral Water

Miscellaneous Preparations products in Processed Food includes Dried Soups & broths & preparations, Soft Drink Concentrates, Ice cream & other edible ice, Sauces & ketchup, Pan Masala, BETEL NUTS, Mineral waters, Malt, Custard powder, Lemonade etc.

The individual products under this sub-head are as below:

Dried Soups & broths & preparations

Soft Drink Concentrates

Ice cream & other edible ice

Sauces & ketchup

Pan Masala

Betel Nuts

Mineral waters

Malt

Custard powder

Lemonade

Indian milled products include the products like Wheat/Meslin Flour, Rye Flour, Maize (corn) Flour, Rice Flour, Cereal Flour other than of Wheat (Meslin, Rye, Maize, Rice), Groats of Wheat, Meal of Wheat, Pellets of wheat etc.

The individual products under this sub-head are as below:

Wheat Or Meslin Flour

Maize (Corn) Flour

Rice Flours

Other Cereal Flours

The albumins are a family of globular proteins, the most common of which is serum albumin. The albumin family consists of all proteins that are water-soluble, are moderately soluble in concentrated salt solutions, and experience heat denaturation. Albumins are commonly found in blood plasma, and are unique from other blood proteins in that they are not glycosylated. Substances containing albumins, such as egg white, milk are called albuminoids.

The individual products under this sub-head are as below:

Egg albumin

Milk albumin

Honey and beekeeping have a long history in India. Honey was the first sweet food tasted by the ancient Indian inhabiting rock shelters and forests. The raw materials for the beekeeping industry are mainly pollen and nectar that come from flowering plants. Both the natural and cultivated vegetation in India constitute an immense potential for development of beekeeping. About 500 flowering plant species, both wild and cultivated, are useful as major or minor sources of nectar and pollen. There are at least four species of true honey bees and three species of the stingless bees. Several sub-species and races of these are known to exist. In recent years the exotic honey bee has been introduced. Together these represent a wide variety of bee fauna that can be utilized for the development of honey industry in the country. There are several types of indigenous and traditional hives including logs, clay pots, wall niches, baskets and boxes of different sizes and shapes.

Varieties:

Rapeseed / Mustard Honey, Eucalyptus Honey, Lychee Honey, Sunflower Honey, Karanj / Pongamea Honey, Multi-flora Himalayan Honey, Acacia Honey, Wild Flora Honey, Multi and Mono floral Honey are some of the major varieties of Natural Honey.

“Basmati” is long grain aromatic rice grown for many centuries in the specific geographical area, at the Himalayan foot hills of Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor, Basmati rice is unique among other aromatic long grain rice varieties.

Agro- climatic conditions of the specific geographical area as well as method of harvesting, processing and aging attribute these characteristic features to Basmati rice. Owning to its unique characteristics the “ scented Pearl” lends a touch of class that can transform even the most ordinary meal into a gourmet’s delight.

Varieties:

So far 29 varieties of Basmati rice have been notified under the seeds Act, 1966. These are Basmati 217, Basmati 370, Type 3 (Dehraduni Basmati) Punjab Basmati 1 (Bauni Basmati), Pusa Basmati 1, Kasturi, Haryana Basmati 1, Mahi Sugandha, Taraori Basmati (HBC 19 / Karnal Local), Ranbir Basmati, Basmati 386, Improved Pusa Basmati 1 (Pusa 1460), Pusa Basmati 1121 (After amendment), Vallabh Basmati 22, Pusa Basmati 6 (Pusa 1401), Punjab Basmati 2, Basmati CSR 30 (After amendment), Malviya Basmati Dhan 10-9 (IET 21669), Vallabh Basmati 21 (IET 19493), Pusa Basmati 1509 (IET 21960), Basmati 564, Vallabh Basmati 23, Vallabh Basmati 24, Pusa Basmati 1609, Pant Basmati 1 (IET 21665), Pant Basmati 2 (IET 21953), Punjab Basmati 3, Pusa Basmati 1637, Pusa Basmati 1728.

Areas of Cultivation:

The areas of Basmati Rice production in India are in the states of J & K, Himanchal Pradesh, Punjab, Haryana, Delhi, uttarakhand and western Uttar Pradesh.

Any rice other than Basmati Rice is named as Non- Basmati rice. In the world it has been reported that there are 10000 varieties of rice and out of which the maximum number are in India.

Wheat cultivation in India traditionally been dominated by the northern region of India. The northern states of Punjab and Haryana Plains in India have been prolific wheat producers. While this cereal grass has been studied carefully in the past, recent years of painstaking research by India's finest scientific talent has paid off with the development of distinctly superior varieties of Durum Wheat.

This hard wheat is cultivated in clayey soil and is highly sought after for its physical characteristics. Its high gluten strength and uniform golden colour makes it ideal for bread making and pasta preparation unlike the softer commercially high yielding wheat, which lacks the strength and consistency of durum. Today, India is exporting sufficient quantities of all types of wheat and extensive research efforts are underway for improving its cereals and grain output in the years to come.Wheat cultivation has traditionally been dominated by the northern region of India. The northern states of Punjab and Haryana Plains in India have been prolific wheat producers. While this cereal grass has been studied carefully in the past, recent years of painstaking research by India's finest scientific talent has paid off with the development of distinctly superior varieties of Durum Wheat.With a production reaching ten times in past five years, India is today the second largest wheat producer in the whole world. Various studies and researches show that wheat and wheat flour play an increasingly important role in the management of India’s food economy.

Varieties:

The main varieties of wheat grown in India are as follows VL-832,VL-804, HS-365, HS-240 , HD2687,WH-147, WH-542, PBW-343, WH-896(d), PDW-233(d), UP-2338, PBW-502, Shresth (HD 2687), Aditya (HD 2781), HW-2044, HW-1085, NP-200(di), HW-741.

Maize (Zea mays L.) is one of the most versatile emerging crop shaving wider adaptability under varied agro-climatic conditions. Globally, maize is known as queen of cereals because it has the highest genetic yield potential among the cereals. It is cultivated on nearly 190 m ha in about 165 countries having wider diversity of soil, climate, biodiversity and management practices that contributes 39 % in the global grain production. The United States of America (USA) is the largest producer of maize contributes nearly 36% of the total production in the world and maize is the driver of the US economy. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. Maize is the third most important cereal crop in India after rice and wheat. It accounts for around 10 per cent of total food grain production in the country. In addition to staple food for human being and quality feed for animals, maize serves as a basic raw material as an ingredient to thousands of industrial products that includes starch, oil, protein, alcoholic beverages, food sweeteners, pharmaceutical, cosmetic, film, textile, gum, package and paper industries etc.

Areas of Cultivation:

Major wheat growing states in India are Karnatka, Madhya Pradesh, Bihar, Tamil Nadu, Telangna, Maharashtra and Andhra pradesh.

Coarse cereals are a broad sub-group of several short duration warm weather (Kharif) crops such as Jowar (Sorghum), Bajra (Pearl Millet), Maize, Ragi (Finger Millet) etc. They are used in food, fodder, fuel; value added products and also fast food products.

In our country, the coarse cereals are mainly grown in poor agroclimatic regions, particularly rainfed areas of the country. These crops are grown in areas with high temperature and are called dryland crops because can be grown in areas with 50-100 cm rainfall. These crops are less sensitive to soil deficiencies and can be grown in inferior alluvial or loamy soil.

The individual products under this sub-head are as below:

Rye - Seeds
Barley - Seeds
Oats - Seeds
Maize Seed
Other Maize
Grain Sorghum
Jowar
Buck Wheat
Bajra
Ragi
Canaryseed

Organic products are grown under a system of agriculture without the use of chemical fertilizers and pesticides with an environmentally and socially responsible approach. This is a method of farming that works at grass root level preserving the reproductive and regenerative capacity of the soil, good plant nutrition, and sound soil management, produces nutritious food rich in vitality which has resistance to diseases.

India is bestowed with lot of potential to produce all varieties of organic products due to its various agro climatic conditions. In several parts of the country, the inherited tradition of organic farming is an added advantage. This holds promise for the organic producers to tap the market which is growing steadily in the domestic and export sector.

SEMI Husk Coconuts

Tender Coconuts

Coconut Shell

Coconut Shell Charcole

Wall Tiles

Floor Tiles

Candles made available for exports is a commendable range of Scented and Non-Scented Candles. Widely used by a huge number of users, the offered Candles is available in different specifications of our valuable clients. In addition to this, our provided Candles is produced by the team of quality controllers to ensure its longer and proper usage. Our prestigious clients can avail our offered range from us at market leading prices.

Features:

Thrifty prices

Specifically tested

Convenient to use