Botanical name Cicer arietinum
Taste Typical
Odor Odourless, no foreign odours
Color Typical, beige/yellow
Production area 4000 Tons
Caliber 6 mm to 9 mm
Packing White polypropylene packaging bag of 25 kg y 50 kg
Loading 20 feet: 24 metric tonnes
ANALYSIS VALUES
Foreign bodies 1.00% max
Insect damage 0.50% min
Moisture 14.00% max
Stained grains 1.00% max
Slightly stained 3.00% max
Broken 1.00% max
Chickpea seeds are high in protein and it is one of the earliest cultivated legumes. We supply for human and animal consumption from India and have long term relationship with the growers in India.
Chickpeas also known as Black Chana was first grown in Australia as a commercial crop in Goondiwindi during the early 1970s. It is now an important crop in northern farming systems (NSW and Queensland) and becoming more widely grown in southern (Victoria and South Australia) and western (Western Australia) regions.
Also known as Bengal gram, Black Chana grain is exceptionally high in protein and has a low glycemic index making it an excellent protein for people with Diabetes. Black Chana, are light to dark brown colour. They are in the 6 to 7mm range, with a thick seed coat. Desi Chickpeas produced are split in half to make Chana Dahl, this split form are ground into flour called Besan.
The chickpea, Cicer arietinum, is a leguminous annual plant in the family Fabaceae grown for its edible seeds. The plant has a branched, straight or bending stem with small feathery leaves arranged alternately on the stem. The leaves are composed of 11-15 individual leaflets which are oval in shape. The flowers are produced singly or in pairs and can be white, pink, purple or blue in color.
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, Its different types are variously known as gram, Bengal gram, garbanzo or garbanzo bean, or Egyptian pea.
Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East.
The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel.
Chickpeas History use & the Ancient Egyptians:
1) Using in diuresis and menstruation.
2) Laxative and purified for blood
3) Using in the treatment of the liver and kidney helps to lighten the pores.
4) Useful for the treatment of abscesses and sores if used with white honey.
5) Help to ripen meat and earn food flavor.
6) Used as a clutch medicine.
7) Help in cases of indigestion, exhaustion, and constipation.
8) Its roots are used to treat bile disease.
9) The seeds are added after baking into milk and used against lung diseases in case of cold.
We supply exceptional quality chickpeas, from Kabuli Chana 2mm to 7mm, and Desi Chana.
Our products are bag to bag. All of our products are from Myanmar.
