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GRAINS

CORN        SOYBEANS        RICE        BEANS        WHEAT        BARLEY        SORGHUM

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 CORN 

  • Product: A-Grade

  • Moisture: 12% to 14% Max

  • Protein: 12% Min

  • Purity: 98% Min

  • Broken: 2%Max

  • Damage: 2% Max

  • Covered grains: 2% Max

  • Ash:3%Max

  • Fat: 5% Max

  • Other color Maize :1% Max

  • Immature Maize:1% Max

  • Crude Protein: 45% Min

  • Fiver: 4% Max

  • Sand and Silica: 1% Max

  • Urea sic activity: 0.30 units

  • Pesticide/Contaminants residues: Nil

  • Organoleptic: Natural state,

  • Smell and color Alfatoxin:20 PPB Max

 SOYBEANS 

  • Quality: Standard Export Quality Origin Brazil.

  • Type: Non-Gmo Fit For Human Consumption

  • Moisture: 13.5% Maximum

  • Max Splits: 20%

  • Protein: 35% Basis, 34% Minimum

  • Max Color: 2%

  • Oil Content: 18.5% Basis, 18.0% Minimum

  • Test Weight: 54 Pounds/Min/Bushel

  • Total Damaged Kernels: 3% Max

  • Foreign Matter: 2% Max

  • Radiation: Normal

  • Crop: 2020 Or Current

  • Heat Damaged Kernels: 0.50% Maximum.

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 RICE 

White Rice:

  • White rice is rice that has had its husk, bran and germ removed. This changes the taste, the texture and appearance of rice and helps t prevent deterioration, in addition to prolonging its lifespan.

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Hull Rice:

  • Arroz Cateto has a flat and short appearance, as well as a stronger flavor. It has a higher amount of fiber and proteins when compared to white rice. It is also a rich source of B vitamins, essential for our organism, and helps to fight the constipation and keeps you feeling full longer.

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 BEANS 

Red Bean:

  • Red beans have antihypertensive effects that improve blood flow, blood pressure and puts less strain and oxidative stress on the system cardiovascular as a whole

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Pinto & Carioca Beans:

  • Beige and striped grain from the Americas 

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Black Bean:

  • Produced by different varieties of the Phaseolus legum vulgaris and commonly used in south American cuisines

 FEED BARLEY 

  • Specification;

  • Moisture: 13-14 % max.

  • Protein: 10% min.

  • Fat: 3% max.

  • Foreign Matter: 3% max.

  • Other Food Grain: 3% max

  • Discolored: 2% max.

  • Shriveled & immature:3% max

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 SORGHUM 

  • Criteria: Sorghum Gr. 1 / Sorghum Gr. 2 / Sorghum Gr. 3 / Sorghum Gr. 4

  • Foreign Matter: 1.5% Max / 2.0% Max / 2.5% Max / 3.5% Max

  • Brown Seed: 2 / 4 / 6 / 8

  • Contrasting Seed: 1% Max / 2% Max / 4% Max / 6% Max

  • Badly Damaged Beans: 3 / 5 / 7 / 10

  • Insect Damage: 0.5 / 1.5 / 2 / 3

  • All specifications given to be done.

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 WHEAT 

​Durum Wheat:

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  • Test Weight: 80 lbs / Bushel min

  • Protein: 14% min

  • Moisture: 12% max

  • Wet Gluten: 27% max

  • Dry Gluten: 10% max

  • Purity: 99% max

  • Ash on Dry Basis: 1.7% max

  • Heat Damaged Kernels: 0.2% max

  • Shrunken & Broken Kernels: 2% max

  • Broken Kernels: 3% max

  • Total Damaged Kernels: 0.3% max

  • Total Defects: 5% max

  • Total Other Classes: 2% max

  • Foreign Material: 0.2% max

  • Seeds of Weeds: 0.1% max

  • Vitreous Amber Kernels: 90% min

  • Radiation: None

  • Ergot (if any): 0.1%

  • Dockage: 1.5% max

  • Water Absorption: 76% max

  • Falling Number: 300.00 / sec min

  • Color: Natural specific

  • Crop: Fresh

Milling Wheat:​

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  • Moisture content: 12.00%

  • Foreign material: 2%

  • Protein: 12.50%

  • Damaged kernels: 3.00%

  • Wet gluten: 24.00%

  • Gluten: 9.50%

  • Falling numbers: 300-400

  • Other food grains: 2.00%

  • Bored grains: 2.00

ALL PRODUCTS

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