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flavousindia · 5 months ago

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Fresh red onion exporters, suppliers & wholesalers in Sri Lanka

You visited the right place! Pioneering the export of Onions, Flavions India is the best Red Onion exporter in Sri Lanka.

Flavions India is Leading Merchant Exporter in Agro-Commodities & Packaged Food Products. We have a large global customer base and are well-known for our unwavering quality standards and dedication to excellence in providing the best fresh fruits and vegetables, along with other agro-commodities.

Indian onions are becoming more and more in demand worldwide. India is the second-biggest onion producer in the world. India exports over 2182826.23 MT of onions to different countries across the world. In order to facilitate the sale of excess output outside of India and preserve the stability of the Indian onion export price domestically, the government implemented a 5% export subsidy program.

We handpick our selection of fresh red onions from only the most reputable and trustworthy farms. These hygienic Red Onions come in a variety of counts and sizes and enhance the flavor and richness of meals.  The onions exported by us are dirt free and packed in good condition. 

The Red Indian onions are Rich source of flavonoids, Good for heart, Cancer prevention, No fats, No cholesterol. Good for asthma patients, Repels insects, Good for curing colds coughs, Cures bacterial infections, Good for eyes and have many more local benefits.

Our specifications of Red Onion:

Colour

Red

Weight

50mm & Above

Variety

Small & Big size

Shelf life

20 days from date of packing

Packing in

5,10 ,25 ,50 kg Mesh & Jute Bags

Delivery Time

7 To 10 Days

Minimum Order of Quantity

1 x 40 FT container (29 MT)

Unit Price

Per Ton

In addition to onion, Flavions India is a perfect business partner if you are looking to import agro commodity: Chickpea! We bring one of the best chickpeas and onion in Srilanka.

Why choose us?

We believe “Relations and Honesty brings Business” We stand 6 Pillars, Reliability, Humility, Excellence, Dependability, Unity, Commitment.

 We provide best quality products & value for money service.

Quality Control System

100% Satisfaction Guarantee

Highly Professional Staff

You also get strict Quality Control System, 100% Satisfaction Guarantee and a highly Professional Staff always on toes to make your experience with us better. Adding to our checklist, have covered 20+ countries, with 48+ happy clients worldwide.

In addition to onion, Flavions India is a perfect business partner if you are looking to import agro commodities like Soyabean, Dollar Chana, Rice, Maize, Millets or super fresh vegetables and fruits like, Drumsticks, Pomegranates, Lemon, Green Chilli, Bananas and much more!

We at Flavions are delighted to provide you the best onion export service from India through our collaborative efforts. We cordially invite all of our importers from Sri Lanka to work with us to discover the abundance of Indian agriculture.

Visit our website for more details and you can even get a free quotation! https://flavionsindia.com/index.php

#Red Onion Srilanka #Best Red Onion Exporter Srilanka #Onion Exporter

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citrus-freight · 6 months ago

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Green Chilli Export From India - Citrus Freight

Exporting green chili from India involves several steps and compliance with various regulations. Here's a comprehensive guide to help you through the process:

1. Market Research and Feasibility Study

Identify Potential Markets: Research countries with high demand for green chili.

Understand Import Regulations: Study the import regulations of target countries, including phytosanitary requirements, packaging standards, and labeling.

2. Business Setup

Get an Import Export Code (IEC): Apply for an IEC from the Directorate General of Foreign Trade (DGFT). This code is mandatory for all export activities from India.

3. Compliance and Certification

APEDA Registration: Register with the Agricultural and Processed Food Products Export Development Authority (APEDA) to access benefits and support for exporting agricultural products.

Phytosanitary Certificate: Obtain this certificate from the Plant Quarantine Authority. It ensures the produce meets the sanitary and phytosanitary standards of the importing country.

4. Sourcing and Quality Control

Source Quality Produce: Partner with farmers or suppliers who can provide high-quality green chili.

Quality Check: Implement stringent quality control measures to ensure the chilies meet international standards.

5. Packaging and Labeling

Packaging: Use appropriate packaging materials to maintain freshness and prevent damage during transit. Follow the packaging guidelines of the importing country.

Labeling: Ensure the labels comply with the requirements of the target market, including information such as origin, net weight, and any certifications.

6. Logistics and Shipping

Choose a Freight Forwarder: Select a reliable freight forwarder who can handle customs clearance and provide end-to-end logistics support.

Mode of Transport: Decide on the mode of transport (air or sea) based on the urgency and cost considerations.

7. Documentation

Prepare all necessary export documents, including:

Commercial Invoice

Packing List

Bill of Lading or Airway Bill

Certificate of Origin

Phytosanitary Certificate

Insurance Certificate

8. Customs Clearance

Export Customs Clearance: Submit all required documents to Indian customs and get clearance.

Import Customs Clearance: Coordinate with your importer for smooth customs clearance in the destination country.

9. Payment and Follow-up

Payment Terms: Agree on payment terms (advance, letter of credit, etc.) with the importer.

Follow-up: Maintain communication with the importer to ensure the shipment is received in good condition and resolve any issues promptly.

Additional Tips

Stay Updated: Keep abreast of any changes in export regulations and market conditions.

Build Relationships: Develop strong relationships with buyers and other stakeholders in the supply chain.

Utilize Government Support: Take advantage of schemes and incentives offered by the Indian government for exporters.

By following these steps, you can effectively manage the process of exporting green chili from India and ensure compliance with all necessary regulations. Know more about green chili export from India from Citrus Freight blog.

#green chili export #citrus freight #cargo insurance #marine insurance #reefer container #export insurance

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flavionsindia · 6 months ago

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EXPLORING THE TRADE: TOP ONION EXPORTER FROM INDIA TO SRI LANKA

Flavions India is Leading Merchant Exporter in Agro-Commodities & Packaged Food Products. We are Renowned for our commitment to excellence and unparalleled quality standard in delivering the finest quality of fresh vegetables and fruits as well as agro-commodities to our wide customer base all over the world.

Our mission is to cultivate, manufacture, process and serve best in class food retaining freshness and hygiene, fit for daily consumption.

Pioneering the export of Onions, we take pride in delivering the finest Garwa Onions to our Sri Lankan customer base.

India holds a great global ranking when it comes to onion exporters. Owing to the nation's many climates and weather patterns, Onion is cultivated in two cycles one phase from November to January and the other from January to May guaranteeing a steady supply of tasty and fresh onions.

Indian onions have a long shelf life, which makes them quite popular with people all around the world. These onions keep well in the refrigerator for a few weeks without losing flavour or quality. Indian onions are also reasonably priced in the international market, which attracts both exporters and buyers. The Garwa Onions are a rich source of vitamin C & B6, iron, Folate, and potassium.

We handpick our selection of fresh red onions from only the most reputable and trustworthy farms. Many people want to use our fresh onions for cooking and seasoning other dishes. These hygienic onions come in a variety of counts and sizes and enhance the flavor and richness of meals.  The onions exported by us are dirt free and packed in good condition. 

Product Type

Garwa Onion

Quality Available

A grade

Onion Size

Large to Medium

Color

Red

Store in

Dry place

What you get? 

Equipped with state-of-art facilities and in-depth known of the global market, our company aces in the exporting game. You also get strict Quality Control System, 100% Satisfaction Guarantee and a highly Professional Staff always on toes to make your experience with us better. Adding to our checklist, have covered 20+ countries, with 48+ happy clients worldwide.

As Flavions, we are thrilled to extend our hand in partnership to bring you the finest quality onions from India. We invite all our Sri Lankan importers to join hands with us to explore the bounties of Indian agriculture. Our commitment to quality, reliability, best rates and timely delivery ensures that your business thrives with our partnership. Place your orders for fresh onions today and let's build a lasting partnership that enriches both our businesses.

Visit our website for more details:

#Onion exporter India #Onion Exporter #Best Onion Exporter India To Srilanka

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birina123 · 7 months ago

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How green chillies are exported from India?

Severe quality control, processing, and packing are necessary for exportingIndianchilles. The chiles are meticulously chosen, prepared, and packaged in accordance with global guidelines. Successful exports depend on adequate storage, export documentation, logistics, and market research. Retaining quality and comprehending consumer preferences are essential for success in global marketplaces. Quality Control: Verify that the chiles are pure and up to par. Processing and Packaging: Wash, separate, and pat dry the chiles; carefully pack. Storage: Label properly and keep in a cold, dry, and ventilated environment. Export Documentation: Secure licenses, abide by rules, provide correct documentation. Logistics and Shipping: Select dependable partners, take temperature control and transit time into account. Market research and customer relations: Recognize consumer preferences, build rapport with importers, and modify products as necessary. Get our affordable logistics services at Citrus Freight.

#green chillies export #largest exporter #green chllies procedure #best green chilli #Indian green chilli

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divya1234 · 8 months ago

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Savoring the Flavor: Creative Uses of Spray dried Green Chilli Powder in Every Dish

Are you ready to elevate your culinary creations to new heights? Look no further than Ecoflav Green Chilli Powder. This versatile ingredient isn't just your average spice – it's a flavor powerhouse that can transform any dish into a culinary masterpiece.

Imagine indulging in a creamy queso dip with just the right amount of kick, or enjoying a comforting bowl of macaroni and cheese infused with the smoky sweetness of green chillies. With Ecoflav Green Chilli Powder, the possibilities are endless.

One of the key features of Ecoflav Green Chilli Powder is its ability to add a unique depth of flavor to your favorite recipes. Whether you're whipping up a batch of homemade green enchilada sauce or simmering a hearty stew, a dash of this powder can take your dish from ordinary to extraordinary in no time.

But Ecoflav Green Chilli Powder isn't just about flavor – it's also packed with health benefits. Unlike its red counterpart, green chillies are loaded with beta-carotene, which supports cardiovascular health and boosts immunity. Plus, the capsaicin found in green chillies can rev up your metabolism, making it easier to burn calories and support weight loss.

So why settle for bland and boring when you can add a pop of flavor and a dose of nutrition to every meal? Whether you're a culinary enthusiast looking to experiment with new flavors or someone who simply wants to add a healthy kick to their diet, Ecoflav Green Chilli Powder is the perfect ingredient to have in your pantry. So go ahead, unleash your creativity in the kitchen and savor the flavor of Ecoflav Green Chilli Powder in every dish.

For more information visit us:

#Spice #GreenChilli #Nutrition #MetabolismBoost #HealthyEating

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discountsoffersdeals · 3 years ago

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Top Supplier Wholesaler, Exporter or Trader of Fresh 4kg Box Packed Green Chilli Deola Vani Nashik

Hello Exporter, Wholesalers and Importers, are you in search of Top Supplier Wholesaler, Exporter or Trader of Fresh 4kg Box Packed Green Chilli Deola Vani Nashik Maharashtra. Here you can get best Quality Fresh 4kg Box Packed Green Chilli at cheapest rate with quality assurance from India’s Leading Supplier Wholesaler, Exporter or Trader of Fresh 4kg Box Packed Green Chilli Deola Vani Nashik…

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#Best Quality Fresh 4kg Box Packed Green Chilli #Export Quality Fresh 4kg Box Packed Green Chilli #Fresh 4kg Box Packed Green Chilli Exporters in Deola Vani Nashik #Fresh 4kg Box Packed Green Chilli Supplier #Fresh 4kg Box Packed Green Chilli Supplier Wholesaler & Exports Maharashtra India #Fresh 4kg Box Packed Green Chilli Suppliers in Deola Vani Nashik #Health Benefits of Fresh 4kg Box Packed Green Chilli #Todays/Daily Price of Fresh 4kg Box Packed Green Chilli

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cpinhais1920 · 4 years ago

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PINHAIS: A Testimony of A Living History

(Translated from Maria Martinho's article, edited by S. M. Amamangpang)

A stone's thrown from the sea, Matosinhos is the epicenter of the canning industry to the north of Portugal. In that area alone, 52 fish factories were installed, today only two remain and one of them is PINHAIS. The company was founded in 1920 by António Rodrigues Pinto Pinhal together with his brother Manuel Rodrigues Pinto Pinhal, natives of Espinho, who initially dedicated themselves to salting fish in a small warehouse, and Luíz Alves da Silva Rios, who is believed to have launched the challenge to the two fishing brothers to set up a company dedicated to the manufacture of canned fish, to which Luíz de Sousa Ferreira later joined. With the construction of the factory, the company started to produce canned sardines, mackerel and horse mackerel in olive oil, spicy olive oil, tomato and spicy tomato sauce. “We still maintain the original process. From the treatment of the fish to the packaging, everything is done by hand,” guarantees António Pinhal, grandson of the founder and currently responsible for the family business that is in the third generation.

He was only eight when he had his first memory linked to Pinhais. Hand in hand with his father, he saw trawlers loaded with fish arriving at Matosinhos pier on a Saturday morning. “I always did that at the weekend, it was happy to see the seagulls approaching, it was a sign that there was a lot of fish”, he tells The Observer. Later, he was in his fourth year in Economics at the University of Porto when his father asked him to work with him. “My cousin was his right hand, but he got sick and called me. I went to the auction to buy the fish, did the commercial and export part. Only when my cousin passed away did I join the staffs of the company directly and, as a working student, I finished the Economics course at night. ”

For a decade, António was responsible for carefully choosing the raw materials for preserves, a function that allows him to distinguish the quality of a sardine with the naked eye today. “The sardine caught at four or five in the morning is better than the hake at midnight, I can see that from the eyes, the gills and the scales”, he says, adding that it was also on the wooden base of the trucks used to transport the baskets of fish that could take the real test of the nine. “I would take the sardine and throw it to the wood, if it jumped it had been caught in the morning, if it was quiet it was because it had been caught earlier.”

When he finished his Economics course, he already had several job offers, but his father said: either the bank or the factory. “The bug got into me and I ended up staying here. I don't know if I did it right or wrong, but I don't regret it.”

While most canning companies have industrialized over the years, Pinhais has decided to remain faithful to artisanal production, despite the various crises. “There was a Portuguese olive oil supplier that sold the product much cheaper and one day he asked my father if he didn't want to buy a car, which at that time cost about 100 contos, with the money he saved. My father did not have a license nor did he know how to drive, so he refused.” It was like this for four years, until it was discovered that this oil was adulterated. “The containers that other firms distributed to the United States were recalled and the canning industry crisis started there.”

In 1935, Pinhais launched Nuri, a brand with the same products, but aimed at the international market. “One of the partners in the company was my uncle, a public relations person who spoke several languages. It was he who discovered the first international markets and when he went to Spain he met a very beautiful Spaniard named Nuri, that's how he decided to name the brand. ”

During the 40 years that he is at the helm of the canning industry, António Pinhal confesses that the most difficult moment was when the European Union's share of fishing emerged. The golden season in Matosinhos was from June to October, which forced the official to go buy fish in Sines, Peniche, Figueira da Foz, Spain or France. Nothing that would move him or make him lose his faith, after all the Pinhal family is deeply Catholic and in António's office are visible old cans, black and white photographs of the family, but also saints and candles.

“My father went to Mass twice a day and until three years ago we used to pray the rosary half an hour before the people left.” At 4:30 pm, someone put a cassette in the tape recorder and workers exchanged fish scissors for the rosary. “We stopped doing that when we hired people with other religions, it didn't make sense to be imposing that. It used to be different, people were more devout, especially when we talk about a fishing community. Times change and we have to accept those changes. ”

The fish arrives every morning through a special door, leaves the boxes and is immersed in an aluminum container in cold water and salt where the brine is given. “The large sardine is 40 minutes, the medium is 15 minutes, and the petinga, 5,” says António Pinhal. After this process, sardines, mackerel and horse mackerel are spread on large marble tables, where the head and the gut are removed with a small knife. "This is a normally mechanized process, but here we do it by hand to ensure that the gut comes out completely."

Headless and with a spine, the fish is placed one by one on a metal grid and dipped in a tank with cold water to remove the salt. The rooks loaded with fish are distributed in carts that enter a greenhouse at 100 degrees for 10 to 12 minutes. They come out of there hot and during the cooling process all the moisture and grease drain out. “Thus, both water and fat do not go into the can and oil, when added, turns yellow and not brown. This is one of our major differences from the competition,” explains António Pinhal.

It is only after this phase that the fish is placed in containers to then be cut by hand with scissors to fit in the can of preserves, which can then carry tomato sauce, cucumber, carrot or chilli pickles. In this assembly line, several employees dressed in white are seated in a row, from the cap to the wellies, passing through the waterproof apron. Many have their names written on the back and pillows to ensure comfort throughout the day.

Emília Vaz is in the section dedicated to homemade tomato sauce. She is 67 years old and is the oldest employee of Pinhais. She started at 18 and at the end of 2020, she will retire. With the reddish apron and the sweat on her forehead, she proudly shows the marks on her body that the years of work left him. “I've already cut myself on the toes with the cans and scalded my foot to make tomato sauce,” she says, adding that the factory is her second home and her colleagues are part of her family. She treats them by their first name and says she likes to teach those who arrive there for the first time. Among all, she is known as the “Emília da Afurada” (Emília, The Sharp). “In the past, I crossed the Douro in a small boat, but nowadays I take the bus to Boavista and then take the metro to get here.”

About 30,000 cans come out of Pinhais every day, essentially filled with sardines. There is no waste around here, proof of this is that the fish's head, tail and gut is sent to the flour industry to fertilize the soil and the remaining oil is supplied to the soap industry. On the mechanical mat, the cans stuffed with fish and other ingredients arrive in a veritable rain of Portuguese olive oil and are then closed by another machine. Still greasy, the closed can is washed in a tank with water at 100 degrees and sterilized for 60 minutes to eliminate any bacteria and will be packed by hand. Three months is the minimum time to stay in the warehouse to gain flavor, only after this period of maturation is the canned ready to go on its journey.

Célia Ferreira is responsible for the packaging department and in the 15-minute snack break she is the only one in the room to wrap cans of preserves. “I can eat at home,” she says, smiling, guaranteeing that she likes what she does. Her mother, aunts and cousins passed through Pinhais, so it would be almost inevitable for Célia to also work at the Matosinhos factory, where 1,200 cans per day pass through her hands. The natural employee of Leça da Palmeira walks surrounded by cards and packages painted in yellow, green, red or blue and knows the destination of each one by heart. "These go to Australia, those to the United States and those to the Czech Republic.

In 2016, the Pinhal family sold its stocks to an Austrian agent, the current owner of the brand. “It was a decision motivated by the fishing crisis, there were no orders, we lacked liquidity and we thought it was necessary to take this step. He is a trustworthy person, he has worked with us since 1985, he belongs to a family business connected to cereals. At one time, he was our best customer, he represented more than 70% of our exports, and he became the only way to save this firm,” recalls António Pinhal. Despite the change, everything seems to have remained. “The only premise was to leave everything as it is.” Currently, Pinhais exports 90% of its production to countries such as Austria, the United States, the Philippines, Denmark or France. Here, the points of sale are limited to gourmet stores. “Quantity is not quality. We bet on quality, while in large stores we buy a can of sardines at 0.90 cents, ours costs € 2.50. The labor is very expensive, we work with 14 or 15 stages, the other factories have only three,” justifies António Pinhal.

Extending the range of products is not part of the brand's plans, which work on original marble tables from 1920 and see their work space limited to small fish. However, there is a need to bring something new to the market, so next year, Pinhais will use leftover sardines to market patês. The online store was launched just in time for the pandemic and in the summer of 2021 a live museum is expected on the factory premises, a project that has lived in the drawer for several years and bureaucracy has delayed. “We want to make it known what the tradition of the canning industry was, showing, at the same time, how we work.”

António Pinhal is not afraid of the future and says that only the pandemic forced small changes in the company, such as the acrylics arranged among the workers, a laboratory converted into a quarantine room and more mechanized transport processes. The grandson of the founder of Pinhais eats preserves religiously every Friday at lunch. “Canning tins are normally six years old as an expiration date, but my father always preferred old ones that were 15 or 20 years old. Every Friday at lunch he opens an old can, watched, smelled and asked me to eat a piece. After five minutes, if I didn't feel bad, I would eat it. It was your guinea pig and I thought it was funny. ”

Source:

(https://observador.pt/2020/09/13/conservas-pinhais-a-fabrica-onde-se-rezava-o-terco-e-hoje-se-canta-o-fado-enquanto-se-enchem-latas/)

#Pinhais #Matosinhos #Portugal #sardines #sardinha #sardinas #sardinia #Nuri Sardines #Mabuti Sardines #Rios Sardines #artisanal #traditional

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buyingandselling · 2 years ago

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Vegetable exporter in India

Vegetables are parts of plants that are consumed by humans or other animals as food all over the world. Many parts of a plant consumed as food worldwide such as roots, stems, leaves, flowers, fruits, and seeds. Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber.

Bhumer Exim is one of the Leading Fresh Vegetable Exporter in India. We provide high quality and fresh Vegetables like Fresh potato, Fresh cucumber, Fresh Capsicum, Fresh Carrot, Fresh Chilli, Fresh Cluster, Fresh Drumstick, Fresh Bottle Gourd, Fresh Green Peas, Fresh Lemon, Fresh Okra, Fresh Red Onion, Fresh Sponge Gourd, Fresh Tomato and so on. We deliver premium fresh vegetables around the world.

Vegetables are usually classified on the basis of the part of the plant. Some vegetables grow underground including root vegetables like beetroots, carrots, radishes, sweet potatoes, and turnips as well as bulbs like garlic, leeks, and onions. Green vegetables include leaf vegetables like brussels, sprouts, cabbage, celery, lettuce, rhubarb, and spinach as well as legumes like peas and beans.

Many vegetables have seeds inside which include pumpkin, squash, eggplant, green pepper, chilli pepper and the bell pepper or capsicum. The flower vegetables include artichokes, broccoli, and cauliflower. The fruits commonly considered as vegetables that include cucumbers, okra, sweet corn, squash, peppers, and tomatoes.

Bhumer Exim is the best Vegetable Exporter in India. Vegetables are packed in a quality packaging material so that they stay fresh for a long period of time. In addition, Fresh Vegetables are available in customized packaging and at affordable rates.

For any import and export queries:

Mobile: +91-9489627279

Email: [email protected]

Website: http://www.bhumer.com/

Address: First Floor, Vabin Plaza, Near IOB ATM, Eraniel Road, Thingal Nagar, KanyaKumari District, Tamil Nadu, India - 629802.

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aneedtrade · 3 years ago

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Import Broccoli From Vietnam: Everything You Need To Know

Broccoli is a vegetable that is traded all over the world. According to the information supplied in the export study, several territories and nations actively import broccoli from Vietnam.

If any exporter wants to export this species, Aneed.trade provides comprehensive guidance on how to import broccoli from Vietnam. The following information covers everything from the origin of this vegetable to the shipping process.

The Origin

Import Broccoli From Vietnam

While various edible plants may be harvested in the wild (including asparagus, onions, and mushrooms), this floret is not one of these.

This vegetable is a product of human creativity. Brassica oleracea, a natural cabbage species, is responsible for creating it. It was grown to have a certain flavor and taste that people preferred.

Humans took natural cabbage from the wild and produced a new plant species to select and reinforce the features that more people value, that’s nowadays broccoli.

The thick tail and enormous head species we are generally acquainted with is Calabrese floret, basically named broccoli. Although it is accessible in stores all year, it is a chilly climate crop.

You can see this species in cold climates in Vietnam, especially in Da Lat – Lam Dong. The farmers harvest Da Lat species from the freshest plants from June to September. It is safe for health and does not contain stimulants or preservatives.

The product is not only clean but also beautiful. This time brings out the best flavor and high quality. We recommend buying this vegetable at this time to feel the sweetness and coolness of the product thoroughly.

Another type includes a few slim stalks and heads named sprouting broccoli. Regardless of which type you get, it is wealthy in calcium and has cell reinforcement properties that assist with forestalling a few types of disease.

The Current Markets Import Broccoli From Vietnam

Domestic Shipping

Vietnam’s broccoli send-out volume has expanded to the nation’s all main 10 trade markets. Most new consumption in the United States comes from homegrown creation, with under 10% utilization coming from imports in 2004.

Notwithstanding, throughout the most recent twenty years, the level of handling broccoli created locally has diminished. In 2004, 80 percent of handled broccoli burned-through in the United States came from imports.

Most frozen vegetable imports come from Mexico, with a more modest sum entering Guatemala and Vietnam.

In 2004, the worth of imported (new and handled) broccoli added up to $206.5 million, making the United States a net merchant of this species in general.

The United States has come to depend generally on frozen broccoli imports since the creation of frozen florets has escalated, and U.S. labor costs are higher than in different nations.

Expressly, Vietnam’s cheap labor expense has permitted Vietnam to give most of the new and handled imports to the United States.

Shipping Process From Vietnam

Vegetable Market

The shipping process goes through four main stages.

Harvesting

Most of these vegetables are grown in Da Lat all year and in Central Vietnam during the cold season. Farmers collect these vegetables for fresh and processed consumption, depending on some factors, including market value.

Because there is presently no way to pick broccoli automatically, it must be done by hand. High-quality products should have bright or dark green, unopened flower buds, a small head, and a neatly cut stem of the necessary length.

Classifying

The diameter of the heads in the usual pack is from 3 to 9 inches. At 9 inches, farmhands cut or break the stems and put the heads on a belt.

Two to four heads are grouped, held together with an elastic band, and then trimmed to a consistent 7-inch length. A fiberboard box containing fourteen to eighteen bunches of broccoli weighs a minimum of 22 pounds.

Crown-cut broccoli has a top roughly 5.5 inches in diameter and is cut at 5 inches from its stem. A filled box weighs at least 20 pounds and contains 34 to 37 bulk-packed crowns.

Field-cut one is packed gently in handbags and then into carton boxes, weighing 9 to 17 pounds and containing four small bags each. Frozen floret that is likewise gathered by hand.

The stalk is 6 inches long, somewhat shorter than the new stem. Farmers place the heads on conveyors and then gather them in huge trailers before being transported to the processor.

Packaging

People must quickly cool these vegetables after harvesting to extend their shelf life. Field-packed cartons are frequently iced with liquid. The ideal storage temperature is roughly 32°F; going above or below this range might shorten shelf life.

Broccoli is particularly susceptible to ethylene exposure, and even a small amount of ethylene can shorten shelf life by half.

After it has been field packed, the shipment boxes are packed with slushed ice. It has a storage life of 21-27 days.

Transportation

The shipping procedure begins after the farmers have packaged the vegetables. Then, whether the goods are from Da Lat or elsewhere, they are delivered to the international seaport in the South in big trucks.

Vegetables entering the United States or any other country via the seaway are likely subjected to customs procedures.

In addition, fresh vegetables require a lot of labor to ship, and this species must transit through many supply chains before reaching the grocery store.

Wooden boxes and pallets are a vital element of this process since they provide growers with an efficient and safe means to deliver grocery store products.

About Us

Package Of Broccoli

Aneed Joint Stock has improved our dependability and quality business basis to serve clients with reasonably priced, healthy, and trustworthy products.

Over time, we have established a solid presence in the business by offering high-quality services to our clients.

We will increase the value of Vietnamese products, including broccoli, and bring them to the global market, where they will be used by people worldwide.

Conclusion

We hope our guidelines on how to import broccoli from Vietnam are beneficial to you. However, if you still want to discover more about us and our service, please refer to Aneed.trade for more information.

Thank you for reading!

source https://aneed.trade/import-broccoli-from-vietnam/

#Aneedtrade

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tnedibleoils · 5 months ago

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A Simple Handova

Handova is a delicious Gujarati cuisine that can be enjoyed as a snack or a meal. Made with a fermented mixture of lentils, rice, and veggies with a dash of green chillies, ginger, mustered, and cumin. In this blog, we’ll see the step-by-step process used by the exporter of sunflower oil to make handova.

Ingredients

Moong dal - ½ cup soaked

Urad dal - 1 tbsp

Tuvar dal - 1 tbsp

Rice - 1 tbsp

Garlic cloves chopped - 1 tsp

Ginger chopped - 1t sp

Green chillies chopped - 2 tsp

Mustard seeds - ½ tsp

Asafoetida - a pinch

Fenugreek seeds - 5

Grated and tightly packed bottle gourd - 1 cup

Turmeric powder - ½ tsp

Coriander powder - ½ tsp

Coriander leaves chopped - ¼ tsp

Sesame seeds for topping

Curry leaves chopped - 1 tsp

Turmeric powder

Curd - ½ cup

Baking soda - ¼ tsp

Salt as required

Oil as required

Method

In a bowl, add the rice, moon dal, tuvar dal, and urad dal, and rinse it a couple of times. Add chana dal to it if needed.

Once rinsed thoroughly, soak it in water for 5 hours.

Strain the soaked dal, add it to a blender, and add the curd.

Blend it until you get semolina consistency. If it is difficult, blend it in batches and do not add water.

Now remove the batter, add baking soda, and mix well.

Cover it and let the batter ferment for 9 hours or overnight. The batter will have a faint sour aroma or tiny bubbles the next day.

Grind the ginger, garlic, and green chilies.

In a kadai, heat 1 tablespoon of oil and add mustard seeds to it. Once it crackles, add 5–6 fenugreek seeds, asafoetida, and curry leaves. Once it is cooked, add ground ginger, garlic, and green chilli paste.

Let the raw aroma go away, and add the grated bottle gourd. Add the coriander and turmeric powder and mix well.

Switch off the flame and add the coriander leaves and tempered mixture to the batter.

Add the required salt.

Now spread oil in the pan and keep it on low flame.

Pour 2 ladles of handvo batter into the pan and gently shake it so that it spreads evenly in the pan. Sprinkle the sesame seeds on top.

Cover the pan with a lid and cook on low heat.

When the sides are golden, gently flip them using a spatula.

Cook until you find golden spots.

Remove from the heat and serve with coriander chutney.

About TNEO:

Tamil Naadu Edible Oils is one of the leading exporter of lamp oil and sunflower oil that produces premium-quality oil. As one of the oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. Choose Sundew or Jayaa Jyothi from TNEO—the best manufacturer of lamp oil.

#exporter of sunflower oil #exporter of lamp oil #manufacturer of lamp oil

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flavousindia · 5 months ago

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Quality onion exporter and supplier in Sri Lanka Fresh Onion Market

In the dynamic landscape of Sri Lanka's import-export market, the demand for high-quality agricultural products, such as fresh onions, remains consistently robust. As a dedicated export firm specializing in agricultural commodities, we at Flavions take pride in our commitment to delivering Fresh Garwa Onions, Sri Lanka to meet the discerning requirements of Sri Lanka's fresh onion market.

With a keen understanding of the market dynamics and consumer preferences in Sri Lanka, we aim to position ourselves as a quality onion exporter and supplier in Sri Lanka.

Our stringent quality control measures, efficient supply chain management, and unwavering dedication to customer satisfaction ensure that we not only meet but exceed the expectations to become one of the best onion exporters in Sri Lanka.

In the food industry, red onions—also referred to as Indian onions or garwa onions—are compulsorily present. These premium-quality onions are rated as "A" and are available in a range of sizes, from 35mm to 70mm. They origin from India and are part of our Agro & Agriculture product group. Red Onions are renowned for their rich flavor, vibrant red color, and versatile culinary applications. They add depth and aroma to various dishes, enhancing their taste and presentation. With our direct sourcing, we are a quality onion exporter and supplier in Sri Lanka.

So, what are you waiting for? get the best fresh Nashik Garwa onions in Sri Lanka by ordering with the best onion exporter to Sri Lanka.

Our specifications of Red Onion: Colour Red, Weight 50mm & Above, Unit Price - Per Ton, Variety - Small & Big size, Self Life - 20 days from date of packing, Packing in 5 ,10 ,25 ,50 kg Mesh & Jute Bags, Delivery Time 7 To 10 Days, Minimum Order of Quantity 1 x 40 FT container (29 MT).

Product Type

Garwa Onion

Quality Available

A grade

Onion Size

Large to Medium

Color

Red

Store in

Dry place

By choosing Flavions importers in Sri Lanka can count on consistent supply, competitive pricing, and unparalleled freshness, making us the quality onion exporter and supplier in Sri Lanka.

We also excel in providing a smooth availability of onions and very ease communication with our team for customisation.

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The You can enquire about details related to ‘Fresh Garwa Onions, Sri Lanka’ on our website, https://flavionsindia.com/enquire.php?id=128&name=Fresh%20Garwa%20Onion

We believe “Relations and Honesty brings Business” We stand 6 Pillars, Reliability, Humility, Excellence, Dependability, Unity, Commitment.

FAQs related to onion export:

What is our world-wide clients count?

We have successfully served over 50+ clients all over the world, including 20 countries and we hold a high customer retention rate.

What are Flavions India certifications?

We hold the following certifications of, IEC, APEDA, FSSAI, FIEO.

What are other Agro-commodities we deal in?

We are dealing in Agro Commodities, like Dollar Chana, Rice, Maize, Millets, fresh vegetables and fruits like drumsticks, Garwa onions, green chillies, pomegranates, lemons, etc.

How can I get the quotation of a product?

You can get a free quote on our website. Visit: https://flavionsindia.com/contact.php

#Best Garwa Onion Sri lnaka #Best Garwa Onion Exporter In Sri lanka #Import Export Sri lanka

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f--o--d · 3 years ago

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Pickles And Chutney Marketing Agency

Man is a sophisticated being and he is not satisfied by eating just wholesome and nutritious foods. He requires spicy adjuncts along with his food to make it palatable so that he can enjoy his meal. In this context pickles - an adequately spiced unfermented preparation – has gained importance in the Indian menu and occupies a special place. There are many pickles and chutney marketing agencies now. Preservation of fruits and vegetables in the form of pickles is an old art and a variety of these products are made in Indian homes and consumed. However, the taste and method of preparation varied, though the basic principle of pickling i.e. curing prepared fruits and vegetables by salting, acidifying, addition of vinegar and/or by using oil, and in almost all cases mixing of spice powders of a varied composition. Pickles are of different types: pickle in oil, pickle in citrus juice, pickle in brine and pickle in vinegar. Fruit chutney is a preserved product similar to a pickle, which contains a minimum of 40% of fruit content and 50% of solids (TSS) and with acidity not more than 20%. It is a product of Western preference and hence spiced less. Both pickles and chutneys are consumed along with staple foods such as rice, chapathi, bread, samosa, upma, etc. as a side dish to increase appetite. The market for pickles and chutneys are on the increasing side in both domestic and export markets. The present production of pickles and chutneys is about 50,000 MT valued to Rs.100-150 crore per annum of which substantial quantity is exported.

Fruits and vegetables are available during different seasons, which vary from product to product, in abundance. Green mangoes- Feb. to May, Tomatoes – July to Oct. & Dec. to March, Acid limes – Dec. to March & July to Sept., Green chillies – Almost throughout the year, Carrot – July to Feb. and so on. The raw materials are to be processed during the season, prepared, cured, dehydrated and stored for ready use all round the year. Powdered spices are the other raw materials of importance in instant pickles preparation. Good quality dry spices only are to be used. They are cleaned, sun dried/mechanically dried and ground to the required particle size and used as freshly ground spices. Edible oil such as sesame oil/mustard oil has to be used. Glacial acetic acid can be used instead of vinegar (with required dilution). Dry powdered salt is to be used. All the materials can be locally procured. Packaging materials also form an important input like glass bottles, caps, flexible pouches and so on.

Fully matured fresh raw mangoes/limes/other fruits and vegetables are washed and cut into uniform sizes, brine cured at optimal conditions or can be used directly for mixing salt and other ingredients and preparing the pickle. Cleaned and dried spices like red chillies, turmeric and mustard are ground separately and are mixed with the cured or selected edible oil (with seasoning added and fried in it), garlic, ginger paste, vinegar, etc. The prepared fresh pickles have to be cured for a week in plastic carboys or wooden barrels. Periodical mixing will help for quick and uniform salt equilibration. The cured pickles are then packed in dry bottles, sealed with cap and labeled, packed in CFB boxes and dispatched for sale. The fruit chutney is made by cooking the prepared pieces with sugar, spice extractives, etc. to a required consistency, sugar percentage and acidity, finally finishing it with the required quantity of vinegar. Then packed in bottles as in case of pickles. F.P.O Licence has to be obtained and the production has to be done under good manufacturing practice.

#pickles #food #foodie #foodblogger

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etreasuryvala · 4 years ago

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Types of Chilies

Here Are The Eight Most Popular Chilies Found In India:

1. Bhut Jolokia, North East India

Also known as 'ghost pepper' or Naga Jolokia, Bhut Jolokia is certified as the hottest chilly in the world in the Guinness Book in 2007. It is an interspecific hybrid (of Capsicum Chinese & Capsicum frutescens) chilli pepper cultivated in North Eastern states of Arunachal Pradesh, Assam, Nagaland & Manipur. Bhut jolokia is used as a food & a spice, popularly in combination with pork or dried or fermented fish.

2. Kashmiri Chilies, Kashmir

This particular variety of chili pepper is known more for its color than the heat. The Kashmiri chili, obviously from Kashmir, is incredibly mild. Used in cooking, the curries featuring this type of pepper are a vibrant red color with a sweet, mild flavor.

3. Guntur Chili, Andhra Pradesh

The Guntur chili has become globally popular and even accounts for 30% of India’s chili exports. It is grown primarily in Andhra and Madhya Pradesh. The cuisine in this area is known for its heat owing to the flavor of this chili grown in abundance in the area.

4. Jwala Chili, Gujarat

This chili, also known as finger hot pepper, is primarily grown in Kheda, Mehsana & southern parts of Gujarat. Although its green initially, once it matures it turns red in color. They can even be grown at home. This chili is easily available in market throughout the year & very pungent in flavor.

5. Bird’s Eye Chili / Kanthari Chili, Kerala

The bird’s eye chili, as it names might suggest, is very small. However, don’t let the size deceive you. This pepper can pack a real punch. This type of chili can be found growing in the north east of the country. Quite often, this chili will be cooked in chutneys and relishes. However, if you’re not ready for the spice, ease yourself in before piling it on your plate!

6. Byadagi Chili, Karnataka

The flavour of byadagi chilies can be likened to the Smokey tastes of paprika. This chili is grown in Karnataka & has a distinctive appearance. It is long & thin & quite often dried with a pungent aroma & deep color.

7. Ramnad Mundu/Gundu, Tamil Nadu.

Almost spherical in shape, this chili has a very shiny skin and is orange red in color, grown in the Ramnad district of Tamil Nadu. This chilly is particularly used to add flavor to the Chettinad cuisine.

8. Dhani, Manipur

This chili is grown in Manipur & is easily available in Kolkata. Known for its strong pungent smell & heat, it is blood red in color.

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#etreasuryvala #Spice #Spiceseeds #herbs #Flavor #Aroma #Piquancy #CulinaryDishes #Culinary #NationalSpices #InternationalSpices #NationalSpiceSeeds #NationalHerbs #InternationalSpiceSeeds #InternationalHerbs #NutritionalValue #Stimulate #Appetite #Zest #Enhance #Flavors #NaturalTaste #Cuisines #Color #Preservative #industriallyprocessedfoods #foodgasm #yum #igfood #foodgram

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