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finger millet (ragi)
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5000 5 (MOQ)
(A) PHYSICAL PARAMETERS: Appearance Clean, free from foreign matter, live insects, and visible mold - Dimensions Varies depending on the variety mm Thousand Kernel Weight 2.5 - 4.0 g Test Weight 750 - 850 g/L Mineral Matter Max 0.5 % Milling Degree Minimum 99 % Density 1.1 - 1.3 g/cm³ Insect Damaged Grains Max 1.0 % Immature Grains Max 1.0 % Weeviled Grains Max 1.0 % (B) CHEMICAL PARAMETERS: Ash Content Max 2.5 % Moisture Content Max 12 % Uric Acid Max 100 mg/kg Ergot Absent % Alcoholic Acidity Max 0.18 % Crude Protein Min 7.6 % Crude Fiber Max 3.6 % Crude Fat Max 1.5 % Starch Content Min 58 % (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count Max 40,000 cfu/g Yeast & Mold Count Max 100 cfu/g Coliform Count Absent cfu/g
Sorghum Seeds
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We are a well-known Manufacturer, Supplier, and Exporter of Sorghum Seeds in the market. We are located in Delhi, India. It is an important crop worldwide, used for food, animal fodder, the production of beverages, and biofuels. These seeds are precisely processed at our end, under the extreme hygienic conditions by using the advanced techniques and methods. Further, our offered seeds are tested against different quality parameters before the final delivery at clients' end. The Sorghum Seeds are offered in a safe packing so as to retain their quality. The Sorghum Seeds can be availed at an affordable price from us.
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We offer hereby details is available indian wheat for export wheat classification: common bread wheatemmer or khapli wheatmacaroni or durum wheat. wheat descriptions: hard red winter wheat: it produces good quality flour used primarily in making bread, burgers, biscuits, etc. It has a high protein content of 10-14%, because of which it has a high amount of gluten in it soft wheat: products like cakes, doughnuts, cookies, pastries, etc. Are best made with soft wheat as it does not require the same amount of leavening as yeast bread. It contains about 6-10% protein in it durum: durum has a very hard texture and has a high protein and gluten content in it. It contains semolina, a course, golden amber product, which, when mixed with water, forms a dough. It's this dough that is largely used in making pasta products like noodles, spaghetti, etc. white wheat: it has a soft texture and is used in making cereals, cakes, biscuits, etc. the company always create and build new heights of success business own hard work and commitment.together company provide many kind of material and products to agriculture categories in one roof with easy way for our global buyers and sellers. interested global buyer please send your requirements,your interest is highly appreciated for us thanks narinder walia
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Maize is predominantly known as corn or makai in India. According to the demand and consumption statistics, maize is the third most important cereal after wheat and rice. Maize, cultivated across all the countries, has an interesting composition that comprises of 70% carbohydrate, 10% protein, 10.4% albuminoides, 4% oil, 2.3% crude fibre and 1.4% ash. Maize also contains considerable amount of vitamin A, nicotinic acid, riboflavin and vitamin E. In some countries maize is used as fodder for the cattle. India's contribution in maize exports is increasing year on year. India managed to export a whopping 2,825,610.60 million tons of maize worth of Rs.4,037.50 Crores during the year 2014-15. Our maize is supplied and exported to Indonesia, Malaysia, Bangladesh, Vietnam Social Republic and Nepal
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