We are one of the most distinguished Manufacturers, Exporters and Suppliers of Yellow Maize Seeds in India. We basically provide Yellow Maize Seeds as an animal feed supplement to poultries, zoos, bird centers, etc.  Originated in India, these Yellow Maize Seeds have a Moisture (14% max), Protein (8.5% min), and Aflatoxin (20PPB). The broken share of Yellow Maize Seeds can be up to 5% maximum, with zero fungus probability.

Price per ton : Depending on availability

The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. The plant is sometimes referred to as greater bean (Chinese dàdòu and Japanese daizu). Both the immature soybean and its dish are called edamame in Japan, but in English, edamame refers only to a specific dish.  The genus name, Glycine, is the same as a simple amino acid.

For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to humans, swine, chickens, and in fact, all monogastric animals.

Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat. We are one of the established Manufacturers, Exporters and Suppliers of Soybean Seeds in India.

The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C₁₂H₂₂O₁₁). Like all compounds made from these three elements, sugar is a carbohydrate. It’s found naturally in most plants, but especially in sugarcane and sugar beets. Sucrose is actually two simpler sugars stuck together: fructose and glucose. In recipes, even small amount of acid (for example, some lemon juice or cream of tartar) will cause sucrose to break down into two components.

If you look closely at dry sugar, you’ll notice it comes in little cube like shapes. These are sugar crystals, orderly arrangements of sucrose molecules. We are a noted Manufacturer, Exporter and Supplier of Refined Sugar in India.

Wheat Flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean, " "white, " or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

In terms of the parts of the grain (the grass fruit) used in flour - the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part- there are three general types of flour. White Flour is made from the endosperm only.

We are a reputed Manufacturer and Supplier of Indonesian Steam Coal in India. In fact, we export Coal of Indonesian as well as South African origin to the major markets of India, Australia, China, Ukraine, USA, and South Africa. Please feel free to contact us for placing a bulk order of Indonesian Steam Coal at market leading prices.

Parboiled Rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.

Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most Parboiled Rice is milled in the same way as white rice.

Parboiling drives nutrients, especially thiamine, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice.

Basmati Rice is a variety of long grain rice, famous for its fragrance and delicate flavor. Its name means ‘’Queen of fragrance’’. Basmati Rice is nature’s exclusive gift to the Indian sub-continent for hundreds of years. No other rice in the world has this combined characteristic of exquisite aroma, sweet taste and post cooking elongation. By virtue of its geographical position, water and soil quality plus special weather conditions, this rice is different from other rice varieties. It is grown in Northern India. The Himalayan foot hills are said to produce the best basmati rice. Although basmati varieties are fragrant rice of highest quality, commercially, THE SUPER BASMATI, a premium variety from Dehra Dun are the most priced of the basmati varieties. The gains of basmati are much longer than they are wide and they grew even larger as they cook. They stay firm and separate, not sticky after cooking. Basmati rice due to the high amount of starch clinging to the rice grains, many cook wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grins less likely to break during cooking. A number of varieties of basmati rice exist. Traditional one includes Basmati -370, Basmati- 385, and Basmati Ranabipura while hybrid basmati varieties include pure basmati (also called ‘Todal’ because the flower has awns). Fragrant rice’s that are derived from basmati stock but are not considered true basmati varieties include PB2 (also called sugandh-2), PB3 and RH-10. We are into manufacturing, exporting and supplying Raw Basmati Rice.

Originated in South Africa, South African Steam Coal is one of the most preferred varieties of Coal in India. The Net Calorific Value (ARB) of South African Steam Coal is between 5800 Kcal / kg to 6000 Kcal / kg. The total moisture (ARB) of South African Steam Coal varies between 8.5% and 12%. Similarly, its ash content (ADB) ranges between 16.0% and 17%, Volatile Matter (ADB) 21% and 30%, and Sulphur (ADB) between 0.8% and 1%. The HGI of South African Steam Coal is 55%, with a particle size between 0 - 55 mm.

We are one of the most distinguished Manufacturers, Exporters and Suppliers of Yellow Maize Seeds in India. We basically provide Yellow Maize Seeds as an animal feed supplement to poultries, zoos, bird centers, etc.  Originated in India, these Yellow Maize Seeds have a Moisture (14% max), Protein (8.5% min), and Aflatoxin (20PPB). The broken share of Yellow Maize Seeds can be up to 5% maximum, with zero fungus probability.

Price per ton : Depending on availability

The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land. The plant is sometimes referred to as greater bean (Chinese dàdòu and Japanese daizu). Both the immature soybean and its dish are called edamame in Japan, but in English, edamame refers only to a specific dish.  The genus name, Glycine, is the same as a simple amino acid.
For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to humans, swine, chickens, and in fact, all monogastric animals.
Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat. We are one of the established Manufacturers, Exporters and Suppliers of Soybean Seeds in India.

The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C₁₂H₂₂O₁₁). Like all compounds made from these three elements, sugar is a carbohydrate. It’s found naturally in most plants, but especially in sugarcane and sugar beets. Sucrose is actually two simpler sugars stuck together: fructose and glucose. In recipes, even small amount of acid (for example, some lemon juice or cream of tartar) will cause sucrose to break down into two components.
If you look closely at dry sugar, you’ll notice it comes in little cube like shapes. These are sugar crystals, orderly arrangements of sucrose molecules. We are a noted Manufacturer, Exporter and Supplier of Refined Sugar in India.

Wheat Flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean, " "white, " or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
In terms of the parts of the grain (the grass fruit) used in flour - the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part- there are three general types of flour. White Flour is made from the endosperm only.

We are a reputed Manufacturer and Supplier of Indonesian Steam Coal in India. In fact, we export Coal of Indonesian as well as South African origin to the major markets of India, Australia, China, Ukraine, USA, and South Africa. Please feel free to contact us for placing a bulk order of Indonesian Steam Coal at market leading prices.

Parboiled Rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.
Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most Parboiled Rice is milled in the same way as white rice.
Parboiling drives nutrients, especially thiamine, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice.

Basmati Rice is a variety of long grain rice, famous for its fragrance and delicate flavor. Its name means ‘’Queen of fragrance’’. Basmati Rice is nature’s exclusive gift to the Indian sub-continent for hundreds of years. No other rice in the world has this combined characteristic of exquisite aroma, sweet taste and post cooking elongation. By virtue of its geographical position, water and soil quality plus special weather conditions, this rice is different from other rice varieties. It is grown in Northern India. The Himalayan foot hills are said to produce the best basmati rice. Although basmati varieties are fragrant rice of highest quality, commercially, THE SUPER BASMATI, a premium variety from Dehra Dun are the most priced of the basmati varieties. The gains of basmati are much longer than they are wide and they grew even larger as they cook. They stay firm and separate, not sticky after cooking. Basmati rice due to the high amount of starch clinging to the rice grains, many cook wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grins less likely to break during cooking. A number of varieties of basmati rice exist. Traditional one includes Basmati -370, Basmati- 385, and Basmati Ranabipura while hybrid basmati varieties include pure basmati (also called ‘Todal’ because the flower has awns). Fragrant rice’s that are derived from basmati stock but are not considered true basmati varieties include PB2 (also called sugandh-2), PB3 and RH-10. We are into manufacturing, exporting and supplying Raw Basmati Rice.

Originated in South Africa, South African Steam Coal is one of the most preferred varieties of Coal in India. The Net Calorific Value (ARB) of South African Steam Coal is between 5800 Kcal / kg to 6000 Kcal / kg. The total moisture (ARB) of South African Steam Coal varies between 8.5% and 12%. Similarly, its ash content (ADB) ranges between 16.0% and 17%, Volatile Matter (ADB) 21% and 30%, and Sulphur (ADB) between 0.8% and 1%. The HGI of South African Steam Coal is 55%, with a particle size between 0 - 55 mm.