The Moringa commonly known as Drumstick Vegetable is native to Indian subcontinent. India is the largest producer with an annual production of 1.2 million tonnes from an area of 380 km.
Almost all parts of Moringa are edible – Immature seed pods, called drumsticks, leaves, mature seeds, oil pressed from seeds, flowers and roots. They are 30 to 45 cm long, bean like vegetables grown on tall tress.
It is high source of vitamin C, dietary fibre, potassium, magnesium and manganese.
The drumstick yields best under warm, dry conditions with some supplemental fertiliser and irrigation. The harvest occurs twice a year – July to September and March to April.
Drumstick Vegetable Packaging
The export packaging is done by using corrugated cardboard box. The box comes in two sizes – 5 kg and 10 kg.
The drumstick vegetable is incredibly healthy and has been proclaimed as superfood. Learn how eating this superfood can help your health.
To calculate freight shipping time we must consider few important things such as distance, shipping mode as well as the route and season. Air freight is the fastest mode but the size of the cargo is limited. Whereas, the sea freight is cheaper. The air freight shipping time is between 1 to 3 days. The sea freight takes anywhere from 7 days to 45 days depending on origin and destination.
Rice is the most widely consumed staple food. It has been reported that there are 40000 varieties of rice and out of which the maximum number are in India. Mainly categorised as Basmati Rice (It is long grain aromatic rice specifically grown in the North States of India) and Non Basmati Rice (Any rice other than Basmati Rice is named as Non Basmati Rice). India is the largest exporter in the world. In the year 2018 -19 country exported 12,500 thousand metric tons.
What is the composition of rice?
Rice consist of hull, bran, white rice and germ.
Hull : The tough outer layer that needs to be removed before it can be consumed. This layer is removed in all rice types.
Bran : Under the hull, there’s bran layer which is not removed in all rice types. It is usually tan coloured, it can also be reddish or black. This layer can be consumed, but for polishing process it is often removed.
White Rice : This is the part of the rice that is most commonly consumed. Once bran is removed, white rice remains.
Germ : It is nutrient dense rice kernel. Contains vitamin B, minerals and proteins.
Indian Rice Varieties
Rice is categorised according to – length and shape, texture, aroma and colour.
Length and Shape :
Considering the length and shape rice is often characterised as long grain, medium grain and short grain.
Long Grain :
This rice grain is separate, light and fluffy when cooked because of the starch composition. Long grain rice is milled grains that are at lease three to four times.
Medium Grain :
It is a shorter and wider kernel as compare to long grain. After cooking, grain are more moist and tender than long grain rice. Medium grain rice has a greater tendency to stick together.
Short Grain :
This kind of rice is also sticky as medium grain rice. The grain is wider and shorter than medium grain rice.
Aroma is an important factor when cooking rice. There are certain rice varieties give off pleasing fragrances.
Basmati Rice :
It is a long grain rice that is popular among Indian Cuisine. Cooked basmati rice imparts a subtle nutty or popcorn like flavour and aroma. Therefore, Basmati Rice is the most famous among all kinds of rice and is being exported all over the World.
Jasmine Rice :
Thai fragrant rice is known as jasmine rice. It is also long grain rice with slightly sticky texture when cooked.
The starch content varies from type to type. It affect the texture – making rice sticky or fluffy and light.
Sticky Rice :
When cooked, sticky rice is especially sticky. It often ground into rice flour.
Parboiled Rice :
This rice goes through a steam pressure process before milling. This process gelatinises the starch in the grain. Parboiling rice produces a more separate grain that is light and fluffy.
Converted Rice :
It is a type of parboiled rice that has been further pre-cooked.
Rice is naturally brown after harvesting. When outer nutrient rich bran is removed it becomes white in colour. Red rice and black rice are coloured because of the unique pigmentation in the bran.
Polished White Rice :
Because of the removal of outer brown bran and germ the rice grain is white. That’s why it is also known as polished rice.
Brown Rice :
The rice grain with outer bran and germ layer, and brown in colour is refer as brown rice.
Black Rice :
High in nutritional value, this rice is also known as black rice. It is slightly sticky when cooked and mild nutty in flavour.
Red Rice :
Much like brown rice and black rice, red rice is also nutrition rich. Due to presence of anthocyanin, Indian red rice is consumed either partially hulled or unhulled.
Wild Rice :
It is harvested from the Zizania of grasses. Wild rice are high in protein. It is colourful, exotic flair to any rice dish.
Rice Harvesting Season in India
In India rice is grown under widely varying conditions of altitude and climate. Therefore, the rice growing seasons vary in different parts of the country, depending upon temperature, rainfall, soil types, water availability and other climatic conditions.
There are three seasons for growing rice in India viz.- autumn, winter and summer. These three seasons are named according to the season of harvest of the crop.
The main Indian rice growing season in the country is the ‘Kharif’. It is known as winter rice as per the harvesting time. The sowing time of winter (kharif) rice is June-July and it is harvested in November-December.
Autumn rice is known as pre-kharif rice. The sowing of pre-kharif rice is taken up during May to August. It is harvested in September-October.
Summer rice is known as Rabi rice. The sowing time of summer rice is November to February and harvesting time is March to June.
Some Popular Basmati Rice and Non Basmati Rice Exporting WorldWide
Capsicum or Bell pepper are botanically berries but culinary vegetable like the tomato. The terms Capsicum or Bell pepper or Pepper or Sweet pepper are often use for any large bell shaped peppers, regardless of their colour. They are native to Mexico, Central America and northern South America.
What is the difference between Capsicum and Bell pepper?
The large form of capsicum is known as a bell pepper in U.S. and Canada. However, there is a slight difference between the two. The presence of capsaicin which is a lipophilic chemical that produces a burning sensation in the mouth. Bell peppers do not contain this chemical. Hence they are also known as sweet pepper.
Varieties Of Capsicum or Bell pepper
Sweet peppers are of many colours with many taste. In India, mainly green, red and yellow are produced and demanded.
These are grassy in flavour and super crunchy in texture. Green capsicum are the best stuffing peppers.
The most popular pepper is red. Because they are sweet. The bright colour and sweet taste make them perfect for salads. It has a less grassy flavour than most peppers and become silken and delicious when roasted.
These sweet pepper are similarly sweet as red but have a milder taste.
The peppers are hand picked and packed in consumer packs of LDPE or PP. The size of the box is either 5 kg or 10 kg. The material is standard Corrugated fibre board (CFB) Box. For longer transportation there are different types of scavengers and food grads are available. Therefore you can have fresh capsicum no matter where you live.
In India – Tomato ranks third in priority just after Onion and Potato. However, the country ranks second in area as well as in production of tomato in the World. Tomatoes are native to South America. It is believe that the fruit came to India by way Portuguese explorers. Botanically speaking tomato is a fruit, a berry to be exact.
Which country ranks first in terms of the tomato production?
From small to large, India grows and exports variety of tomatoes all year around. The most common are Cherry, Plum, Roma and Beefsteak.
It is big and broad in size. Reddish pink in colour. Because of the firm texture and sweet acidity, this tomato is the most recognisable of the heirloom.
These are the dullest and flattest in flavour. Beefsteak is low juice as well as large and meaty. It is an excellent all purpose tomato.
These are both i.e. sweeter as well as sourer than big size tomatoes. Cherry is also juicer and pulpier than other varieties.
This tomato is popular for it’s rich colour and concentrated sweetness. The medium size fruit is deep reddish pink.
This is a oblong shaped tomato. Plum’s are fleshy and don’t contain too many seeds. Therefore, these are great for cooking.
These tomatoes share many characteristics with cherry tomatoes. Roma is sweet, juicy and tangy. It also contain high pulp. Thus, roma are use in making sauce and purees.
Sizing is determined by the maximum diameter of the equatorial section. The provision shall not apply to Cherry tomatoes. The minimum size is set at 35 mm for Round and Ribbed tomatoes. For Oblong tomatoes, the minimum size set at 30 mm.
For export purpose, tomatoes are first packed in consumer packs of LDPE or PP. Twenty consumer packs of 250 gm are placed in a 5 kg CFB (Corrugated Fibre Board) box.
Specification details for CFB boxes for packing for Exports :