Connecting Agri Industries

Neem oil cake organic manure is the by-product obtained in the process of cold pressing of Neem tree fruits and kernels, and the solvent extraction process for neem oil cake. It is a potential source of organic manure under the Bureau of Indian Standards, Neem has demonstrated considerable potential as a fertilizer. For this purpose, neem cake and neem leaves are especially promising. Puri (1999), in his book on neem, has given details about neem seed cake as manure and nitrification inhibitor. The author has described that, after processing, neem cake can be used for partial replacement of poultry and cattle feed.

Our company offers a wide range of Animal Feed Ingredients that are manufactured out of the purest raw materials. These are offered by us in a varied range and are preferred by our clients all over. We never compromise on our quality and we keep in mind all the specifications of our clients.

Our customers can avail from us a delicious array of Chikki. We use premium grade nuts, sugar and dry fruits to prepare these Chikkis and assure our clients for the superb taste of these. These Chikkis are prepared by our expert professionals who make these Chikkis extremely delicious. Customers can avail these Chikkis in both traditional and germ-free packing as per their choice. Some of the salient features of these Chikkis are,

Eleusine coracana, including African finger millet and caracan millet (koracan),[1] (Common names: Bengali, Nepali: Marwa, Gujarati: Nagli, Bavto, Hindi: ragi, mandika) is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. E. coracana is native to the Ethiopian Highlands.[2] It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 metres in elevation.

Groundnut oil cake is most widely preferred cattle and animal feed due to its exceptional quality and nutrition. We offer natural Groundnut / Peanut oil cake that offer wholesome nutrition to cattle’s and animals. our groundnut / peanut oil cake is hygiene and void of any foreign matter and is processed and packed in our state of art plant without the touch of human hands.

Alay in Marathi, and aduwd Nepali. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for pregnant or nursing women, the most popular one being katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Bangladesh, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.

Coir /is a natural fibre extracted from the husk of coconut and used in products such as floor mats, doormats, brushes, mattresses, etc. Technically, coir is the fibrous material found between the hard, internal shell and the outer coat of a coconut. Other uses of brown coir (made from ripe coconut) are in upholstery padding, sacking and horticulture. White coir, harvested from unripe coconuts, is used for making finer brushes, string, rope and fishing nets.

Jaggery (also transliterated as jaggeree) is a traditional uncentrifuged sugar consumed in Asia and Africa It is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, up to 20% moisture, and the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.

The firm with its innovative minds and techniques has developed and introduced a new line of premium health sweetner “NUTRIJAGG” (Jaggery Powder) which offer a bundle of added health benefits along with its richness in Vitamins and Minerals. NUTRIJAGG is rapidly gaining a lot of popularity in the domestic and the International market, as a Healthy and a Nutritious Sweetener.

PALM JAGGERY is like sugarcane jaggery, only it is healthier, and is used mainly in South India (especially in Mangalorean cuisine).

Palm jaggery is darker and richer in color, it is somewhat salty in content, and it is certainly healthier food. It is an extract of the palm tree, a juice, just as toddy is the palm tree’s sap.

Tapioca (Portuguese pronunciation: ) is a starch extracted from Manioc (Manihot esculenta). This species is native to the Northeast of Brazil but spread throughout the South American continent. The plant was spread by Portuguese and Spanish explorers to most of the West Indies, Africa and Asia, including the Philippines and Taiwan, being now cultivated worldwide.

Tapioca (Portuguese pronunciation:) is a starch extracted from Manioc (Manihot esculenta). This species is native to the Northeast of Brazil but spread throughout the South American continent. The plant was spread by Portuguese and Spanish explorers to most of the West Indies, Africa and Asia, including the Philippines and Taiwan, being now cultivated worldwide.

The reddish brown, curved seed pods of a lovely tropical tree hold several large seeds encased by moist, sticky, dark brown flesh that varies from being very sweet to very sour. Tamarind is a large, handsome, symmetrical spreading tree. It has small compound leaves with yellow flowers and brown fruits. The fleshy pulp of the fruit is acidic. The tamarind fruit is used as a food crop and as a flavoring ingredient in a wide range of foods.

A cooking ingredient made from the tropical tamarind fruit, which is used as a seasoning for meat, chutney, curry dishes. The fruit is large brown pod, which contains small seeds and a brown pulp with a sweet-sour flavor. The fruit is boiled and pulp is extracted from the pods and used in sauces, desserts and preserves. It has an acidic flavor somewhat like lemon juice.

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.

Cotton is a soft, fluffy staple fiber that grows in a boll, or protective capsule, around the seeds of cotton plants of the genus Gossypium. The fiber is almost pure cellulose. Under natural condition, the cotton balls will tend to increase the dispersion of the seeds.

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.