❖ “Basmati” is long grain aromatic rice grown in a specific geographical area, around the Himalayan foothills of the Indian sub-continent.
❖ Blessed with characteristics of extra-long slender grains that elongate at least twice their original size with a characteristics soft and fluffy texture.
❖ Upon cooking, delicious taste, superior aroma and distinct flavor, Basmati rice is unique among other aromatic long-grain rice varieties.
❖ Agro-climatic conditions of the specific geographical area, as well as the method of harvesting, processing and aging, attribute these characteristic features to Basmati rice.
❖ Owing to its unique characteristics the rice lends a touch of class that can transform even the most ordinary meal into a gourmet’s delight.
❖ Sona Masoori is a light weight and aromatic medium grain rice.
❖ It is grown majorly in the Indian States of Andra Pradesh, Telangana and Karnataka.
❖ It’s a premium variety of rice that has its unique features owning to its variety.
❖ Agro-climatic conditions of the specific geographical area, as well as the method of harvesting, processing and aging, attribute these characteristic features to the rice.
❖ Owing to its unique characteristics the rice lends a touch of class that can transform even the most ordinary meal into a gourmet’s delight.
❖ IR 64 Parboil Rice is one of the most exported varieties of Long grain non-basmati rice with average length of 5.8mm to 6.2mm Sona Masoori is a light weight and aromatic medium grain rice.
❖ It’s a rich source of carbohydrate and minerals.
❖ Rich in taste, Fine cooking characteristics and Healthy
❖ Agro-climatic conditions of the specific geographical area, as well as the method of harvesting, processing and aging, attribute these characteristic features to the rice.
❖ Indian Spices are the grown across the Indian subcontinent, with different climatic regions, India produces a variety of spices, many are native to the country.
❖ Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping.
❖ The commonly exported spices are Black Pepper, Bell Pepper, Cardamom, Cinnamon, Cloves, Coriander seeds, Fenugreek, Garlic, Ginger, Nutmeg and others.
❖ Spices are one of the most important ingredients in Indian dishes.
❖ Indian Spices have been popular across the world for their unique flavor, aroma, and beautiful texture.
❖ Walnut is the most important temperate nut fruit in the country.
❖ Walnuts in India are found in different size and shapes.
❖ The Indian walnuts are categorized into 4 categories viz., paper-shelled, thin-shelled, medium-shelled and hard-shelled.
❖ Walnuts flourished at altitudes of 900 to 3000.
❖ Mainly grown in the states of Uttaranchal, Himachal Pradesh, Arunachal Pradesh and Jammu & Kashmir.
❖ India is the largest producer and exporter of cashew kernels in the world. Over 65 per cent of the world export of cashew kernels is accounted for by India.
❖ Indian cashews are consumed in as many as 60 countries all over the world.
❖ The Indian cashew is well acclaimed for its good quality, taste and appearance.
❖ Cashew Kernels are graded into white/scorched wholes,pieces,splits,butts etc.depending on the shape,size & colour of the kernel.
❖ The Govt.of India Act prescribes 33 different grades of cashew kernels. Only 26 grades are commercially available and exported.
❖ Honey and beekeeping have a long history in India. Honey was the first sweet food tasted by the ancient Indian inhabiting rock shelters and forests.
❖ The raw materials for the beekeeping industry are mainly pollen and nectar that come from flowering plants.
❖ About 500 flowering plant species, both wild and cultivated, are useful as major or minor sources of nectar and pollen.
❖ North East Region of India and Maharashtra are the key areas for natural honey production.
❖ Honey is comprised of 17%–20% water, 76%–80% glucose, and fructose, pollen, wax and mineral salts. Its composition and colour are dependent upon the type of flower that supplies the nectar.
❖ Soyabean belongs to the legume family of East Asia and is related to peas and clove.
❖ It is an oilseed bean, oval in shape, which is produced on a bush-like, green soybean plant. Size of soyabean is like the size of a common pea.
❖ It provides oil and protein in bulk; soybean is also called a miracle crop. It comprises around 45% proteins and 18% oil.
❖ Soybean is exclusively grown in the khariff season in India, with sowing taking place after the first monsoon showers in late June or early July.
❖ Soymeal is also an important by product from Soyabeans and are exported largely to many countries.
❖ Pulses are one of the important food crops globally due to their higher protein content. Pulses are an important group of crops in India,
❖ Pulses are the major sources of protein in the diet. Pulses are 20 to 25 percent protein by weight which is double the protein content of wheat and three times that of rice.
❖ India is the largest producer of pulses in the world.
❖ Major pulses are grown chickpeas (gram), pigeon pea (tur or arhar), moong beans, urad (black matpe), masur (lentil), peas and various kinds of beans.
❖ The main regions with high productivity are Punjab, Haryana, Western Uttar Pradesh, West Bengal delta region, coastal Andhra Pradesh, Tamil Nadu, Kerala, coastal and eastern Karnataka and some parts of Maharashtra.
❖ India's diverse climate ensures the availability of all varieties of fresh fruits & vegetables.
❖ It ranks second in fruits and vegetable production in the world, Grapes, Pomegranates, Mangoes, Bananas, and Oranges account for the larger portion of fruits exported from the country while Onions, Mixed Vegetables, Potatoes, Tomatoes, and Green Chilly contribute largely to the vegetable export basket.
❖ India is the largest producer of ginger and okra among vegetables and ranks second in the production of Potatoes, Onions, Cauliflowers, Brinjal, Cabbages, etc.
❖ Amongst fruits, the country ranks first in the production of Bananas (26.29%), Papayas (43.26%) and Mangoes (including mangosteens and guavas) (45.14%).
❖ Kashmiri Saffron is the worlds best quality of saffron, dark red long soft and silky threads has an extra ordinary aroma( safranal ) powerful coloring strength (crocine) and flovuring properties.
❖ Hand-picked Saffron Comes Directly From Farms and without Any Additive or Preservative, Naturally, Hand Picked Saffron.
❖ This type of Saffron is cultivated only on Kashmiri soil. It is recognized by its dark crimson red threads and is the darkest of all Saffron types cultivated across the globe.
❖ This variety of Saffron is considered to be the best saffron in the world due to its strong flavor, aroma and coloring agent.
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