Rice

Basmati rice is a highly aromatic and long-grain variety of rice known for its distinctive fragrance, fluffy texture, and delicate flavor. It is primarily grown in the Himalayan region of India and Pakistan and is widely used in various dishes, including biryanis and pilafs.

Product Name: Basmati Rice Scientific Name: Oryza sativa Description:

Basmati rice grains are long and slender, with a unique aroma reminiscent of pandan leaves. The rice has a fluffy texture when cooked, and the grains remain separate and non-sticky. It is often aged to enhance its flavor and texture.

Uses:

• Culinary: Used in a variety of dishes, including biryani, pilaf, fried rice, and as a side dish. Basmati rice is preferred for its ability to absorb flavors and remain separate after cooking.
• Confectionery: Used in sweets like kheer and puddings.
• Processing: Used in making rice flour and rice-based snacks.

Nutritional Value (per 100g):

• Calories: 365 kcal
• Protein: 7.5 g
• Fat: 0.9 g
• Carbohydrates: 80 g
• Dietary Fiber: 0.9 g
• Iron: 0.8 mg
• Calcium: 28 mg
• Vitamin B1 (Thiamine): 0.07 mg

Grades & Specifications:

Basmati rice is graded based on its quality, length, and aroma. Common grades include:

• Pusa Basmati 1121: Known for its extra-long grain and aroma.
• Sona Masoori Basmati: Medium to long grain, with a mild aroma.
• Traditional Basmati: Older varieties with a strong aroma and long grain.
• Organic Basmati: Grown without synthetic pesticides or fertilizers.

Packaging:

• Bags: 1 kg, 5 kg, 10 kg, 25 kg, 50 kg, or as per buyer’s requirement.
• Type: Polypropylene (PP) Bags, HDPE Bags, Vacuum-Sealed Pouches, or Carton Boxes.
• Customized Packaging: Available with branding and specific buyer requirements.

Shelf Life: 12-24 months when stored in a cool, dry place. Aging can improve the texture and aroma. Origin: Primarily grown in India and Pakistan, with major production regions including Punjab, Haryana, Uttarakhand, and parts of Jammu and Kashmir. Applications:

• Export: Basmati rice is exported worldwide, especially to the Middle East, Europe, and North America.
• Domestic Market: Widely used in Indian households and restaurants.

Availability: Year-round, with peak harvesting from October to March. Minimum Order Quantity (MOQ): Typically 1 Metric Ton (MT) or as per buyer's request. Brands Offering Basmati Rice:

1. India Gate
2. Daawat
3. Patanjali
4. Lal Qilla
5. Fortune

Product: Broken Rice

Varieties:

• White Broken Rice: Non-Basmati and Basmati varieties available.
• Parboiled Broken Rice: Partially boiled before milling.
• Brown Broken Rice: Whole grain broken rice.

Broken Percentage: Typically 5%, 10%, 25%, 50%, or 100% broken based on customer requirements.
Color: White, off-white, or light brown (based on processing).
Grain Size: Small fragments (less than ¾ of the whole grain).
Moisture Content: 12-14%
Usage: Primarily used in food processing, animal feed, brewing, and for low-cost rice dishes.
Origin: India (Andhra Pradesh, Tamil Nadu, West Bengal, Chhattisgarh)

Nutritional Content:

• Good source of carbohydrates.
• Low in fat and fiber.
• Protein content varies depending on the variety.

Applications:

• Human consumption (porridge, snacks, rice flour).
• Brewing (for beer and alcohol production).
• Animal feed.
• Industrial uses (cosmetics, pharmaceuticals).

Product Name: Non-Basmati Rice Types of Non-Basmati Rice:

1. Sona Masoori: Medium-grain rice, widely used in South India for daily cooking.
2. IR 64: Long-grain rice, commonly used for making plain rice, biryanis, and fried rice.
3. Parboiled Rice: Rice that has been partially boiled in the husk, making it more nutritious.
4. Kolam: Small to medium-grain rice, soft in texture, often used in Maharashtra.
5. Ponni: Short-grain rice popular in Tamil Nadu, particularly used for idli and dosa batters.
6. Swarna: Medium-grain rice, widely consumed in West Bengal and Bihar.
7. Gobindobhog: Short-grain, aromatic rice from West Bengal, used for traditional dishes.

Description:

Non-Basmati rice varieties are known for their versatility and are used in a wide range of culinary applications. They come in various grain lengths and textures, with some being starchy and sticky, while others remain fluffy and separate after cooking. Non-Basmati rice is typically more affordable than Basmati and is grown in many regions across India.

Uses:

• Culinary: Used for daily meals, including steamed rice, rice pilaf, fried rice, and traditional dishes like idli, dosa, and biryani.
• Processed Foods: Used in snacks, breakfast cereals, and rice-based products.
• Flour: Ground into rice flour for making various Indian snacks and sweets.

Nutritional Value (per 100g):

• Calories: 130-360 kcal (varies by type)
• Protein: 2-8 g
• Fat: 0.3-1.5 g
• Carbohydrates: 28-80 g
• Dietary Fiber: 0.2-3 g
• Iron: 1-3 mg
• Calcium: 5-10 mg

Grades & Specifications:

• Grain Length: Short, medium, or long.
• Color: White, brown, red, depending on the type.
• Moisture Content: Max 14%
• Broken Grains: 5%, 10%, 25%, 50%, depending on the grade.
• Polishing: Single polished, double polished, silky polished.

Packaging:

• Bags: 5 kg, 10 kg, 25 kg, 50 kg, or as per buyer’s requirement.
• Type: Jute Bags, Polypropylene (PP) Bags, HDPE Bags, or Laminated Pouches.
• Customized Packaging: Available with branding and specific buyer requirements.

Shelf Life: 12-24 months when stored in a cool, dry place. Origin: Grown across various states in India, including Andhra Pradesh, Tamil Nadu, West Bengal, Karnataka, and Chhattisgarh. Applications:

• Export: Widely exported to countries in Africa, the Middle East, and Southeast Asia.
• Domestic Market: Commonly used in Indian households and by food processors.

Availability: Year-round Minimum Order Quantity (MOQ): Typically 20 Metric Tons (MT) or as per buyer's request.