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Product

Millet

By exporting nutrient-rich millets such as barnyard, finger, foxtail, pearl, and small millet to international markets, we encourage healthy living. Our millets come from environmentally friendly farms and are naturally grown without the use of dangerous pesticides, maintaining their nutritional value.
International food safety standards are met by carefully cleaning, sorting, and packing every batch under stringent quality controls. We offer prompt delivery of fresh, premium millets to every location on the planet because of our effective supply chain.

Millets are a group of small-seeded grasses that are hardy and can grow in arid and semi-arid regions with low soil fertility and limited water. They are highly nutritious and are increasingly recognized as “nutri-cereals.” India is one of the largest producers of millets in the world. Common types grown in India include:

Sorghum (Jowar)

One of the most important millets in India. It's used for making rotis (bhakri), porridge, and as animal fodder. Grown extensively in Maharashtra, Karnataka, Rajasthan, and Madhya Pradesh.

Pearl Millet (Bajra)

Another major millet, known for its tolerance to drought and heat. Used for making bhakri, rotis, khichdi, and porridge. Rajasthan is the largest producer, followed by Uttar Pradesh, Haryana, and Gujarat.

Finger Millet (Ragi/Nachni)

Rich in calcium and iron. Used to make ragi mudde (dumplings), dosas, idlis, porridge, and malt. Cultivated primarily in Karnataka, Tamil Nadu, Andhra Pradesh, Odisha, and Uttarakhand.

Foxtail Millet (Kangni/Kakum/Tenai)

A small-grained millet rich in dietary fibre. Used for making upma, porridge, and rice-like preparations. Grown in Andhra Pradesh, Karnataka, Tamil Nadu, and Maharashtra.

Little Millet (Kutki/Samai/Varai)

A small, versatile millet. Used in porridges, khichdi, and as a rice substitute. Cultivated in states like Madhya Pradesh, Chhattisgarh, and parts of South India.

Kodo Millet (Kodra/Arikelu)

A drought-resistant crop, often grown in marginal lands. Used for making porridge and as a rice substitute. Found in states like Madhya Pradesh, Chhattisgarh, Tamil Nadu, and Karnataka.

Barnyard Millet (Sanwa/Jhangora/Oodalu)

Grows quickly and is often used as a fasting food. Used in porridges, khichdi, and upma. Cultivated in Uttarakhand, Tamil Nadu, and Andhra Pradesh.

Proso Millet (Cheena/Barri/Variga)

A short-duration crop that is also drought-tolerant. Used for bird feed and human consumption in various forms. Grown in states like Madhya Pradesh, Uttar Pradesh, and Bihar.

Browntop Millet (Korle/Andakorra)

Gaining recognition for its nutritional benefits. Cultivated in some parts of Karnataka and Andhra Pradesh.

Product

Rice (Oryza sativa)

We provide a wide range of premium rice variations, such as parboiled, long-grain, specialty, and premium basmati rices, that are designed to satisfy the needs of international markets. Our rice is purchased directly from reliable and skilled farmers and processed in cutting-edge facilities to guarantee that it is flavorful, clean, and aromatic. We address both retail and bulk requirements by ensuring consistent quality, appropriate packaging, and prompt delivery to locations worldwide, thanks to our robust export network and effective logistics.

India is a major global producer and consumer of rice, with thousands of varieties cultivated across the country. These can be broadly categorized by grain length, aroma, and region of cultivation. Some prominent types include:

Basmati Rice

Known for its long, slender grains, distinct aroma, and fluffy texture when cooked. Primarily grown in the northwestern states like Punjab, Haryana, and Uttarakhand. It's a popular choice for biryanis, pulao, and as a premium table rice. Varieties include Pusa Basmati 1121, Pusa Basmati 1509, and traditional Basmati.

Sona Masuri (or) Masoori

A medium-grain rice that is lightweight and aromatic. Popular in South Indian states like Andhra Pradesh, Telangana, and Karnataka. Used for daily meals, preparing dishes like pongal, idli, and dosa.

Kolam Rice

A short to medium-grain rice known for its soft texture and mild flavour. Cultivated in states like Maharashtra and Gujarat, and also in parts of South India. Often used for everyday meals and dishes like fried rice.

Red Rice

Characterized by its reddish-brown bran layer, it's a whole grain rice with a nutty flavour and higher nutritional value (rich in fiber and antioxidants). Varieties like Matta rice (Palakkadan Matta) from Kerala are well-known.

Black Rice (Chak-hao)

Known for its dark colour (deep purple to black) and nutty, slightly sweet flavour. Rich in antioxidants. Cultivated in regions like Manipur and other northeastern states. Used in desserts and special dishes.

Gobindobhog Rice

A short-grain, aromatic rice primarily from West Bengal. It's used in traditional Bengali cuisine, including khichuri, pulao, and kheer.

Jeera Samba (or) Seeraga Samba

A very small-grained, aromatic rice popular in Tamil Nadu, especially for making biryani. Its name comes from its resemblance to cumin seeds (jeera).

Ambemohar Rice

A short-grain, aromatic rice from Maharashtra, known for its fragrance reminiscent of mango blossoms.

Indrayani Rice

A medium-grain, mild-flavoured rice, also popular in Maharashtra.

Other notable varieties

Joha (aromatic rice from Assam), Dubraj (from Madhya Pradesh and Chhattisgarh), Ponni (Tamil Nadu), and numerous local landraces specific to different regions. India also grows a significant amount of Parboiled Rice, where the paddy is partially boiled before milling, which helps retain more nutrients.

Product

Wheat (Triticum spp)

High-quality wheat from agricultural regions renowned for their exceptional crop quality is what we deal. Our wheat is perfect for flour, bread, and a variety of other cookery products, and it satisfies international food requirements. Its original texture and nutritional content are preserved by rigorous processing, cleaning, and packaging. We provide big numbers without cutting back on quality to meet both industrial and retail needs. We deliver timely and clean shipping to customers around the world with effective logistics.
Wheat is the second most important cereal crop in India, primarily grown in the northern and central plains. The major types of wheat cultivated are:

Bread Wheat (Triticum aestivum)

This is the most common type of wheat grown in India, accounting for the majority of the production. It is used for making chapatis (Indian flatbread), bread, biscuits, and other bakery products. Numerous high-yielding and disease-resistant varieties have been developed and are grown across states like Uttar Pradesh, Punjab, Haryana, Madhya Pradesh, and Rajasthan. Some notable varieties include:

  • HD 2967 (Pusa Sindhu Ganga)
  • PBW 343
  • Sharbati (grown in Madhya Pradesh, known for its sweet taste and soft texture)
  • Lokwan (Lok-1) (popular in Maharashtra and Madhya Pradesh for chapati making)
  • Kalyansona
  • Sonalika
  • VL-832, VL-804, HS-365 (varieties suited for different agro-climatic zones)

Durum Wheat (Triticum durum)

Also known as macaroni wheat, it is harder and has a higher protein content. It is primarily used for making pasta, semolina (suji/rawa), noodles, and some types of bread. Grown mainly in central and parts of peninsular India, including Madhya Pradesh, Gujarat, Maharashtra, Rajasthan, and Punjab. Varieties include:

  • Malavshakti (HI 8498)
  • PDW-233
  • WH-896(d)