VARNIRAJ AGRO EXPORT

Yawal, Jalgaon, Maharashtra

Located in Maharashtra, we are the illustrious Exporter and Supplier of the Fresh Green Banana across the worldwide markets. Our quality-driven team manually checks each Fresh Green Banana to ensure it has the firm flesh with no damage. According to each client’s requirements, we offer the Fresh Green Banana in the effective packaging to prevent any quality mess. Also, we quote budget-friendly prices.

More About Fresh Green Banana :

• Green bananas are cultivated majorly in Jalgaon, North Maharashtra around the year, Jalgaon district produces more than 16% of India's bananas and thus 3% of world banana production takes place in Jalgaon.
• Jalgaon thus produces more bananas than most of the countries of the world. 66% of Maharashtra's land under banana crop is in Jalgaon, making them easily available for export across the world without any hassle.
• Bananas come in various sizes and are rich in vitamins, minerals, proteins and more. Besides its nutritional value, green bananas are good in taste.
• Widely used for various culinary purposes, these green bananas are stored in proper temperatures to retain the freshness and nutrients.

Situated in Maharashtra, we have carved a niche for ourselves in the domestic and international markets as the preeminent Exporter and Supplier of the Fresh Papaya. Procured from the unfailing sources, our Fresh Papaya is known for the organic quality, high nutritional content, 100% freshness, vitamin C and A’s abundance, and the absence of any kind of decay. Also, the prices quoted are within your means.

More About Fresh Papaya :

• Fresh Papaya is considered as one of the most important fruits because it is a rich source of antioxidant nutrients (e.g., carotenes, vitamin C, and flavonoids), the B vitamins (e.g., folate and pantothenic acid), minerals (e.g., potassium and magnesium), and fiber.
• Papaya is a source of the digestive enzyme papain, which is used in beauty products.
• For exports of papaya, hot water treatment is given by dipping the fruits for 30 minutes at 42^_oC immediately followed by a 49^_oC dip for 20 minutes. Quick cooling to 13^_oC after heat treatments minimizes heat injury.
• Controlled-atmosphere storage (2% O and 5-10% CO) at 10^_o C has been found beneficial for delayed ripening, firmness retention and avoids chilling injuries.