Other Commodities

Cotton seed Oil cake is used for cattle feed which is good source of nutrition for cattle. It is a good source of protein, energy, fiber, phosphorus and vitamin E for dairy cows. Cottonseed meal is valued as a protein feed, but the protein content is highly variable as it depends on the amount of dehulling and on the efficiency of oil extraction. Cotton seed Oil cakes are the semi solid material that remains after extracting the oil from the cotton seeds.

Sunflower meal is the by-product of the extraction of oil from sunflower seeds. Sunflower meal is produced from the seed of the sunflower plant. It is low in lysine which is about half that of soybean meal. The meals with the highest protein levels are those that have the largest quantity of seed hulls removed. sunflower meal is dependent on the oil content of the seed, extent of hull removal, efficiency of oil extraction, and the processing temperature. The fiber in sunflower meal is low in digestibility and may be a disadvantage when balancing rations for nonruminant and high producing animals.

Rice flour (also rice powder) is a form of flour made from finely milled rice. … Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Both are finely milled flours with a powdery texture.

The most versatile rice type has to be white rice. It is known worldwide and adapts to any form of cooking in any cuisine. It has a fluffy and a very slight sticky texture when fully cooked and provides energy to the body too. This is the best kind of rice for dishes that requires stuffing and stir-frying.

Raw cashew nuts are predominately grown in economically fragile areas. Our intent is to procure the nuts in a manner that safeguards the communities’ social fabric and environmental resources. As a processor, we depend on our procurement supply chains to process the finest quality cashew kernels. Our goal is to secure high-quality raw cashew nut from as close to the source as possible. This involves partnering with smallholder farmers to help improve their productivity, profitability and providing good working conditions which attract and retain people in agriculture. Cashew nut is made up of a fruit in which the kernel is embedded. The real fruit of the cashew is commonly a nut. It is a kidney- or heart-shaped achene, in any normal variety. Its color varies from bottle green to grayish brown (dried fruit).

Maize is the staple food for the majority of Tanzanians. Maize is grown in all 20 regions of Tanzania. The crop is grown on an average of two million hectares or about 45% of the cultivated area in Tanzania. However, most of the maize is produced in the Southern Highlands (46%), the Lake zone, and the Northern zone. Maize is the most important cereal crop in sub-Saharan Africa. It is a staple food for an estimated 50% of the population. It is an important source of carbohydrate, protein, iron, vitamin B, and minerals.

Parboiled rice, also known as converted rice, is a partially precooked rice that has been common is Asian and African countries Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. Parboiling rice makes it easier to remove the husk of the rice before eating it. The process also improves the texture of the rice, making it fluffier and less sticky when you cook it than regular white rice.

Wheat is the main cereal crop in Tanzania. The total area under the crop is about 29.8 million hectares in the country. The nutritional composition of the wheat grain varies somewhat with differences in climate and soil. On average, the kernel contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibers. Thiamine, riboflavin, niacin, and small amounts of vitamin A are present, but the milling process removes most of those nutrients with the bran and germ. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids.

This rice is processed to maintain its natural texture and flavor. Ideal for daily consumption and special dishes.