The Annai Group of Companies Saligramam, Chennai, Tamil Nadu

The cultivation of the Toor Dhall (Pigeon Pea) goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India. Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39 mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.Our Company posses rich expertise in offering our Toor Dhall which are highly appreciated by our clients became for their special and unique quality, hygiene, taste, freshness and reasonable prices. Toor Dhall are husked and spilt in half.  Pale yellow in color. It is slightly sweet, having earthly subtle nuttle flavor and soft texture. Toor Dhall that we offer are clean and comprise essential nutrients and vitamins. It is good source of protein, dietary fiber, amino acids, iron, calcium, carbohydrates and potassium.  It’s calorific value is 237 Kcal / 100 gram dry weight.

Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcane and sugar beet. Sugarcane is a giant grass and has been cultivated in tropical climates in the Far East since ancient times. A great expansion in its production took place in the 18th century with the setting up of sugar plantations in the West Indies and Americas. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day.

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world’s dietary energy supply, while wheat supplies 19% and maize (corn) 5%.

Rava or Ravva, is a wheat product and a form of semolina or Rava. Rava is made by grinding husked wheat and is used extensively in south Indiancuisine, such in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, to make Rava dosa, Rava idli, upma, khichdis, and also sweets like Rava Ladoo and Rava halwa also known as Rava Kesari.There is another form of rava known as Chamba Rava, which is an extract of wheat flour, while this "Rava" is an extract of Maida flour, hence much finer. Rava may be described as the residues of milled material, after the flour is ground in a flour mill (Chakki). It is passed through a fine mesh till flour and rava were separated. Rava is used in Southern parts of India to make the delicious dish called upma. It is also used as an ingredient in some varieties of Dosa, especially the Rava Dosa.

Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. Orid Dhall is used in traditional Indian(Ayurveda) medicine. Pharmacologically, extracts have demonstrated immunostimulatory activity. It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparations, such as dosa,idli, vada, and appadam/ paapad/ papadum. When used this way, the white lentils are usually used. It is excellent for light breakfast.14

The mung or moong bean (also known as green gram or golden gram) is the seed of Vigna radiata, native to the Indian subcontinent, and mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos  and Cambodia, but also in hot and dry regions of Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes. It is known by other names such as pasi payaru in Tamil, cherru payaru in Malayalam, Hesaru Bele in Kannada and pesarlu in Telugu. In South India there is evidence for evolution of larger-seeded mung beans 3500 to 3000 years ago.[7] By about 3500 years ago mung beans were widely cultivated throughout India. Cultivated mung beans later spread from India to China and Southeast Asia.

Gram Dhall or 'thuvaram paruppu‘ in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, Pakistani, Bangladesh. We are manufacturing, supplying and exporting wide range of Green Gram. Anthopa Group is one of the leading manufacturers of the industry, who manufacture the products using natural ingredients. These are widely appreciated for their better quality and good shaped grams. Our range is offered in various packaging material, which ensure to maintain the freshness and purity of the field. These are available at most competitive rates.

Atta is the flour used to make most South Asian flatbreads, such as chapati, roti, naan and puri. Most atta is milled from the semi-hard wheat varieties, also known as durum wheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum Atta. Hard wheat's have a high content of gluten (a protein composite that gives elasticity), so doughs made out of atta flour are strong and can be rolled out very thin. Indian wheat are mostly Durum wheat, which are high in protein but less in "bread forming gluten" so the bread when baked with this flour does not rise as well and tend to be dense. Whole wheat grains contain all three parts of the kernel (Kernel means a grain or seed, as of a cereal grass, enclosed in a husk). There are, mainly, three parts for a wheat grain. The various quality control parameters for the atta industry are ash content, moisture content, acid insoluble ash, water absorption, alcoholic acidity,granulation profile, damaged starch and gluten content.