Suman Internatioanl Export Import Pvt Ltd Sector 1, noida, Uttar Pradesh

We are offering red onion. Onions may bring a tear to your eye, and pungency to your breath, but they will most certainly bring delight to your taste buds. The onion, known scientifically as allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, has an intense flavor and is a beloved part of the cuisine of almost every region of the world. The word onion comes from the latin word unio for "single," or "one," because the onion plant produces a single bulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the onion bulb when cut down the middle; it is a union of many separate, concentrically arranged layers. Onions range in size, color and taste depending upon their variety. There are generally two types of large, globe-shaped onions, classified as springsummer or storage onions. The former class includes those that are grown in warm weather climates and have characteristic mild or sweet tastes. Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months, attaining dry, crisp skins. They generally have a more pungent flavor and are usually named by their color: white, yellow or red.

We are offering potato. The potato is a starchy, tuberous crop from the perennial nightshade solanum tuberosum l. The word "potato" may refer either to the plant itself or the edible tuber. In the andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. Wild potato species occur throughout the americas from the united states to southern chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern peru and extreme northwestern bolivia (from a species in the solanum brevicaule complex), where they were domesticated approximately 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes.over 99% of the presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central chile, which have displaced formerly popular varieties from the andean highlands. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in europe (especially eastern and central europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern asia. As of 2007 china led the world in potato production, and nearly a third of the world's potatoes were harvested in china and india.

We are offering dry red chilli. Most savoury dishes are incomplete without a dash of chilli powder. However, when you want that mild zing and enticing red colour but also moderate spiciness, then kashmiri chilli is the option. These chillies are smaller and rounder and less pungent but give a very vibrant red colour to a dish. In fact, they are specially bred for their vibrant red and moderate spiciness. Available in a wide range of colour values, the best varieties are bright red and valued for their high colour retention. They give a glowing red colour to dishes without imparting too much heat and make the dish more appealing and palatable

we are offering cucumber & gherkins. 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. gherkin cultivation, processing and exports started in india during the early 1990s with a modest beginning in karnataka state in south india and later extended to the neighboring states of tamil nadu and andhra pradesh. india exported 2,18,749.79 mt of cucumber & gherkins, worth rs. 955.25 crores during the year 2013-14, with major destinations being russia, us, france, belgium and spain. gherkins are grown in contact with small and marginal farmers. currently there are more than 1,00,000 small and marginal farmers who are engaged in the production of gherkins. gherkins are cultivated exclusively on "contract farming' basis the entire gamut of activities in the cultivation practices, followed by the farmers, processing standards etc., are adhered to by the indian gherkin manufacturers to produce very high quality gherkins for the world markets. this is the industry, which has showcased the true and successful model of contract farming, with which the industry is able to have a good quality control over the final produce as per the requirement of the international market. initially processed gherkins were exported in bulk packing and since 2001 gherkins are being exported in "ready-to-eat jars". gherkin industry in india is today fully oriented and its exports are mainly of two categories :- a) provisionally preserved (preserved in vinegar,acetic acid and brine):