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We provide high-quality Rwanda wheat to the local and export markets. We source the raw fresh Rwanda wheat from family growers in the country.
Rwanda wheat (Triticum aestivum L.) or ingano in Kinyarwanda is cereal produce in high demand in both rural and urban Rwanda. It is so essential for making bread and other bakery products that the locals supplement shortages by importing from across the border. It grows in the highlands at altitudes of 1900 to 2500 meters above sea level. The varieties available mainly produce soft flour and thus the reason for importing the rest for hardening purposes. Nearly all the crop grows in smallholder farms. The country manages about 83, 764 tons per year in production margins (2016 figures).
Wheat first grew in Rwanda in the 1920s and the 1930s courtesy of a Belgian agency. The world origin of the cereal was in Turkish southeastern mountains and Syria from thousands of years gone.
Consumption of wheat-based food offers the body vital energy at 327 calories in every 100 grams. The protein level is as high as 12.61 grams for every 100 grams. There is also iron at 3.19 milligrams in every 100 grams.
We source wheat from a quintet of districts in the northern region. We also have farmers in Nyamagabe district, the highlands of Buberuka and the Congo-Nile basin. These areas have fertile, volcanic grounds that facilitate the thriving of the grass family crop. On our part, we draw contracts with family growers owning less than 2 acres of land which they maintain with little chemical spray but capitalize on manure.
We harvest Rwanda wheat at maturity when the chaff has attained a rich brown color. We use a consortium of tools including a moisture meter, a sickle and a cutter. Our produce agents first employ the meter on a few chaffs to register a moisture level of less than 20%. We prepare the other tools after the confirmation to ensure a swift harvest: we sharpen the sickle and choose well-contoured cutters.
The manual harvest of Rwanda wheat begins by securing the chaff heads with the sickles. The cutter or header closes in and cuts the raised chaff head. Our experienced farmhands reduce the amount of straw or debris collected with the chaffs by the dexterous use of the sickle. For the mechanical harvest, our combine harvesters use self-sufficient tool combination. In either manual or mechanical methods, we cut the chaff about 8 cm above the ground to leave the soil undisturbed.
We then thresh the harvested Rwanda wheat after its delivery from the farm. The combine harvester does its threshing right at the farm. We adjust the rotors to an optimum rotation speed to help separate the chaff and grains with low losses. An even grain-chaff separation speed throughout the internal threshing ensures maximum results.
We then winnow the wheat either by blowing it in the wind or inside the harvester’s chamber. The latter uses fans to send off light debris from the threshed grains. The grains find their way to a collecting chamber by passing through fine sieves while the other debris remains above. We then collect the clear grains in the collecting tank. For the manual winnowing, we roll a pin over the chaffs that are entrapped between two tarpaulins. We air-blow the grains so that the light specks fly off and leave the solid grains behind for collecting.
We then cure the wheat at a heat level of 60 degrees Celsius. We may also opt to dry it in the sun but this takes longer. The curing helps to lower the moisture levels so that the grain will not contract mold.
We pack Rwanda wheat in 50-kilogram bags. We use polypropylene as the most versatile material for storage with its rehydrating qualities. Our other storage receptacles include sisal and jute bags with a porous material for ventilation. We feature labels inclusive of the name/cultivar of the grain, the net weight, country of origin and the date of packing.
We store Rwanda wheat in low to ambient temperatures. During the hot season, we go for 5 degrees while in cool weather we store the grain at 15 degrees Celsius. We transfer the cargo to Kigali International on the same day of packing courtesy of our special vehicles fitted with modified environment interiors. The dispatch touches down in your destination in 24 to 48 hours’ time.
In short, if you are after one of the most widely used grains not only in Eastern Africa but the world, you now have our Rwanda wheat. We source the cereal from family growers who farm it under Global Good Agricultural Practices (GAP) terms. We retain a quantity that reflects your order specification by always encouraging surplus production from our farming partners. On price matters, we are among the lowest in the regional market. Make an order today!
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