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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.

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
Types Of Chick Peas

Kabuli : Kabuli Chick peas sizes are 7, 8, 9 and 10mm and hence a very low glycemic index which may make them suitable for people with blood sugar problems. Kabuli Chick peas, which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent. Kabuli (meaning 'from Kabul' in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean. The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream colored and are almost exclusively used whole. They are preferred through the Mediterranean region. Kabuli Chick peas is used mainly in salad bars, soups, snack food, vegetable mixes, or ground into hummus. It is widely used in Spain, Algeria, Pakistan, UAE, Saudi Arabia, Jordan, United Kingdom and Italy, Middle Eastern and Mediterranean cuisines.

Moisture (V/W): 12% max.
Broken /Split / Insect Infested: 2-2.5% max.
Aborted / Green / Brown Seeds: 1-6.5% max.
Stained Seeds: 0.5 - 6.5% max.
Smooth Seeds: 0.5 - 6.5% max.
Extra. Foreign matter (by weight): 0.2% max.
Weevil Damage: Nil
Total Defects (by weight): 4.2 - 9.2% max

Foreign Matter: 1%
Green (Cotyledon color), Immature, shrunken, shriveled seeds: 3%
Broken and Splits: 2%
Damaged and Weeviled: 3% (Weeviled 2% max.)
Moisture: 10%
Varietals Admixture: 3% (max.)
Processing: The grades are Machine Cleaned, HPS (hand-picked and selected) Sortexed
Storage: Chick peas can be stored for 6-12 months, without exposure to heat, light and moisture.

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.

PRICE - Negotiable

PRODUCT ORIGIN - Bulgaria / European Union

Key Specifications/Special Features - Purity: 99,0% Admixture: 1,0%
Moisture: max 8%
Broken seeds: 2%

Harmonization System (HS) Code - 0708900000

Minimum Order Size - 22 MT

Packaging details - In bulk or 25kg PP bags

Moisture : 11% Max.

Foreign Matter : 2% Max.
Broken/split : 1% Max.
Damage : 1% Max
Purity : 97% Min.
Size. 5 to 7 Mm

WHAT IS CHICKPEA?
What is Chickpea?
The chickpea or chickpea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or 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.

TYPES WE OFFER?
Best Chickpea supplier in SUDAN
1. Raw Form: the beige nuts or seeds that come out of the pods
2. Milled into powder form: the nuts are grounded into flour

SOURCE OF CHICKPEA
Chickpea is an important cool-season food legume in Sudan
In 2019, world production of chickpeas was 14 million tonnes, led by India with 70% of the global total, and Turkey as a secondary producer. India is the world leader in chickpea production.

Sudan produces a huge amount of chickpeas.

Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes and 7500-year-old remains have been
found in the Middle East.

DOCUMENTS:-
1 BL.
2 Invoice.
3 Packing List.
4 Certificate Of Origin.
5 Phytosanitary Certificate.
6 Fumigation Y Certificate.
7 Weight & Quality Certificate.

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] or Bengal gram, garbanzo or garbanzo bean, Egyptian pea Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.

Kala Chana is a type of legume loaded with nutrients such as protein, fiber and carbohydrates. It is an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper. The wealth of nutrients in Kala Chana is beneficial in boosting the immune system, promote muscle mass, regulates diabetes and enhance hair, skin and nail health.

Calories 210
Fat 3.8g
Sodium 322mg
Carbohydrates 35g
Fiber 9.6g
Sugars 6g
Protein 10.7g

The chickpea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea, channa, and chole. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East. Chickpea is a key ingredient in hummus and Chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa.
The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2017, India produced 67% of the world total for chickpeas. Nutritional Value Chickpeas contain a range of nutrients, including protein, which is necessary for bone, muscle, and skin health. A cup of chickpeas provides almost one-third of an adult's daily protein needs. To prevent high blood pressure, experts recommend limiting the intake of added sodium, or salt, and increasing the intake of potassium.

Serving Size: 1cup
Energy (calories) 267
Protein (g) 14.4
Fat (g) 4.2
Fiber (g) 12.5
Calcium (mg) 80.4
Iron (mg) 4.7
Magnesium (mg) 78.7
Phosphorus (mg) 274
Potassium (mg) 474
Zinc (mg) 2.5
Copper (mcg) 0.6
Selenium (mcg) 6.1
Vitamin C (mg) 2.1
Folate (mcg) 280
Choline (mg) 69.7
Beta carotene (mcg) 26.2

Specification of Kabuli Chick Peas Properties Values / Limits
Moisture (V/W) Max. 12%
Broken /Split / Insect Infested Max 2.0-2.5%
Aborted / Green / Brown Seeds Max. 1.0-6.5%
Stained Seeds Max. 0.5-6.5%
Smooth Seeds Max. 0.5 â?? 6.5%
Extra. Foreign matter (by weight) Max. 0.2%

Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning â??countryâ?? or â??localâ?? in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chick peas are used mainly in dhal, sauces, puffed or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chick peas, which only grows in southeast Turkey, where it is believed to have originated. Desi chick peas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in color from brown, light brown, fawn, yellow, orange, black or green.

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Its seeds are high in protein.

Types Of Chick Peas
Kabuli : Kabuli Chick peas sizes are 7, 8, 9 and 10mm and hence a very low glycemic index which may make them suitable for people with blood sugar problems. Kabuli Chick peas, which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent.

Specification of Kabuli Chick Peas
Moisture (V/W)- Max. 12%
Broken /Split / Insect Infested- Max 2.0-2.5%
Aborted / Green / Brown Seeds- Max. 1.0-6.5%
Stained Seeds- Max. 0.5-6.5%
Smooth Seeds- Max. 0.5 - 6.5%
Extra. Foreign matter (by weight)- Max. 0.2%

Mustard is a versatile oil seed, may be colored from yellowish white to black.PCR is one of the best suppliers for Mustard seeds in the global Market.

Chickpea, (Cicer arietinum), also called garbanzo bean or Bengal gram, annual plant of the pea family (Fabaceae), widely grown for its nutritious seeds. ... The seeds are high in fibre and protein and are a good source of iron, phosphorus, and folic acid.

Known to be one of the world\'s largest producer of chickpeas, the chickpea exporter in India is exporting more and more chickpeas each year. There are broadly two varieties of chickpeas known as \"Kabuli\" and \"Desi\". Chickpea export from India includes both these varieties and many more. The Indian chickpea exporter export premium quality chickpeas from India.
INGREDIENTS



Nutrients
Calories - 364 calories / 100grams
Carbohydrates - 61g/100 grams
Fiber - 17g/100grams


Protein
1.3g


Fat
0.1g


Vitamin
Vitamin C, Vitamin K, Vitamin B6


Minerals
Thiamin
Riboflavin
Niacin
Pantothenic acid





CHICK PEA VARIETIES WE EXPORT
Chickpea import from India involves many varieties of chickpeas including L550, JG315, Pusa 391 so on and so forth. The chickpea exporter in India exports most of these good-quality varieties. Due to the increasing popularity of chickpeas across the world, export of chickpea from India is on the rise.






1 L 550


The L 550 variety of chickpeas was released in the year 1978. The L 550 variety of chickpeas mature around 136-140 days after transplanting. These chickpeas have bold seeds and are salmon white in color. The average yield for this variety of chickpeas 17-20q/ha.





2 JG 315


The JG 315 variety of chickpeas was released in 1984. The JG 315 variety of chickpeas takes around 125-130 days to mature after transplanting. These chickpeas are wilt resistant and have brown and wrinkled seeds. This variety of chickpeas which we export have an average yield of about 19-20q/ha.





3 PUSA 391


This variety of chickpeas was released in the year 1997. The Pusa 391 variety takes about 110-120 days in order to mature after being transplanted. This variety of chickpeas can be characterized by bold and light brown seeds. The average yield for this variety of chickpeas is 17-18q/ha.





4 BGD 72


Release in 1999, the BGD 72 is another variety of chickpeas exported from India. This variety takes around 135-140 to mature after transplanting. The BGD 72 variety is resistant to wilt and root rot and is known to be bold seeded. The average yield of this variety is 25-30q/ha.





5 GUJARAT GRAM 1


The Gujarat Gram 1 was released in 1999. The time take for maturing for this variety of chickpeas is around 105-110 days. These chickpeas are generally resistant to wilt. The average yield of this variety of chickpeas is 17-22q/ha.





6 ICCC 32


The ICCC 32 is another variety of chickpeas we export from India. Released in 1985, these chickpeas take around 130-150 days to mature after transplanting. The size of the seed of ICCC 32 is medium. This variety is usually resistant to wilt and the average yield is 18-20q/ha.





7 KAK 2


The KAK 2 variety of chickpeas was released in the year 2000. This variety of chickpeas exported from India takes about 125-130 days to mature after transplanting. The KAK 2 variety is generally bold-seede

Appearance Not covered with mud, etc.
Organoleptic Natural state, smell and color
Organic Forign body Max. 2 PCT
Total Defective(Transformation,brok en,split, discolored, shrivelled, Peeled, staining,
sproted, crushing, and weelvil damaged) Max. 5 PCT
Immature (Small, shrivelled,green, thin and unnatural seeds) Max. 1.5 PCT
Non-uniformity in term of variety Max. 1.5 PCT
Moisture Max. 13 PCT
Toxic or noxious seeds like Ricinus communis ,Datura spp, Agrostema githago,Crotalaria . NIL
Live or dead insects or inorganic impurity NIL
Lead (Pb) Max. 0.5 PPM
Cadmium (Cd) Max. 0.1 PPM
Spore of Sulfite-reducting
Clostridium Max. 150 CFU/GR
Mould Max. 150 CFU/GR
Pesticide residues According to ISIRI 6349/1
Mycotoxins According to ISIRI 5925
Packing and marking According to ISIRI 96
Crop year Current crop
Size Min 8 mm
Under size Max 3 PCT
Other color Max 3 PCT
Pea seed- borne mosaic virus Nil
Peanut Mottle virus Nil
Pseudomonas syringaePV. PISI Nil
Pseudomonas savastanoi PV.
Phaseolicola NIL
Xanthomonas axonopodis PV.
Alfalfae NIL
Pseudomonas viridiflava Nil
Pseudomonas fluorescens Nil
Jimson weed (datura SPP) Nil
Corn cockle (agrostema
githago L.) Nil
Crotolaria (crotolaria SPP) Nil

Moisture (V/W): 12% max.
Broken /Split / Insect Infested: 2-2.5% max.
Aborted / Green / Brown Seeds: 1-6.5% max.
Stained Seeds: 0.5 - 6.5% max.
Smooth Seeds: 0.5 - 6.5% max.
Extra. Foreign matter (by weight): 0.2% max.
Weevil Damage: Nil
Total Defects (by weight): 4.2 - 9.2% max.

Chickpeas come in a variety of colors â?? Green, black, brown and red, though the most popular and recognized color is beige.

They have a buttery texture and nutty taste. Most chickpeas found in the grocery (especially canned garbanzos) are cream-colored and relatively round.

There are two types of chickpeas: desi and kabuli. Desi contains smaller, darker seeds and have more of a rough coat. Kabuli is a larger, lighter colored bean with a smoother coat.

Split peas, whether green or yellow, are highly beneficial for your health. These dried, peeled and split seeds of Pisum sativum are high in fiber, protein, and various vitamins and minerals but low in fats.

They are commonly used to make split pea soup. You can get whole as well as split dried peas from a supermarket or a health food store. Split peas, however, should not be confused with split yellow gram (chickpeas) and split pigeon peas (Indian toor dal), though they belong to the family of beans and legumes.

This low energy dense food is a variety of field peas that naturally split in half when they are dried.

Product Name: Kabuli Chana / Chick Peas / Double Dollar Chana

HSN Code : 0713.20 00

Description : Kabuli chana, also known as chickpeas, is a type of legume that is widely cultivated for its nutritious seeds. These round, beige-colored beans are a rich source of protein, fiber, vitamins, and minerals. Kabuli chana is a versatile ingredient used in various cuisines around the world, including Indian, Middle Eastern, and Mediterranean dishes. It can be cooked and added to salads, soups, stews, curries, and even ground into flour to make falafel or hummus.

Origin : India

Specification : Purity : 99.90% to 99.95%
Packaging : 25 to 50 kg
Packaging Material : PP, Paper and customized

MOQ: 1 MT

Packaging Details : 25 KG PP BAGS

Price of Product : 1556