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We provide high-quality Tanzania finger millet to the local and export markets. We source the raw fresh Tanzania finger millet from family growers in the country.
Tanzania finger millet (Eleusine coracana) is one of the most critical sources of basic nutrition in the East African nation. It is a common ingredient in porridge and sometimes replaces maize in making sima flour or posho. It grows mainly in the Lake Victoria region, Singida, Kondoa, and Mbozi districts, among others. The popularity of the crop in these districts owes to its excellent performance in water-deficient areas. It is a sustainable plant in the country as the original home of this species of millet is just across the border in northern Uganda and the highlands of Ethiopia.
We provide several varieties of finger millet from the country. One of these is the dwarf cultivar, common all over East Africa as katumani. The seeds of this form are red. The state also recently introduced two new varieties, namely U15 and P224. Each of these has its benefits including higher yields, drought resistance, and pest management.
We source Tanzania finger millet from Ileje district, whose famous Bupigu people have been brewing traditional liquor from the produce for generations. We also have suppliers from the central parts and the Lake Victoria region of the country. Most of our sources farm the crop in patches of land of an average 0.5 hectares. They till the crop next to sorghum and related varieties like pearl millet. They use organic production means including farmyard manure and reduce reliance on farmyard sprays.
We pick Tanzania finger millet when the plant has reached a height of 1.7 meters. We give a timeline of between 1 ½ and three months from the planting date to the harvesting time. For the late maturing varieties, the harvest may have to wait for six months from the sowing date. Our gloved farmhands apply sickles to prop the chaffs while they use cutters to sever the stalks holding the grain heads. They then take the collected chaff to the drying shed. Our custom drying racks maximize the exposure area of the produce to the sun.
We immediately thresh Tanzania finger millet after the drying stage is over. Our trained workers expedite the process by rolling pins over the stalks that lie in between towels. This separates the debris or chaff from the grains. Our mainly women workers then winnow the grains by blowing them either by artificial pressure or in the wind. After the lighter specks fly off the grains, all is left are the seeds which our workers easily sort from any remaining foreign particles.
We then pack Tanzania finger millet in woven sacks with a capacity of 50 kilos. We also have gunny bags of a similar capacity. These come with plastic linings to give the grains a modified temperature environment against dehydration or external temperature changes. We feature produce labels inclusive of the date of packing, the net weight, and the destination.
Our storage temperatures for Tanzania finger millet are similar ones to those of other grains: 5 degrees Celsius to room temperature of 25 degrees Celsius. We retain the fresh, dried cargo temporarily in our warehouse in cool, dry racks.
We transport the cargo to the airport in Arusha or Dar-es-Salaam on the same day of packing. Our vehicles which come equipped with modified environment interiors keep the grains free of contamination.
In short, if you are in search of one of the food security crops in Sub-Saharan Africa, then our Tanzania finger millet deserves your attention. We only obtain our supplies from Global Good Agricultural Practices (GAP)-certified locations. We handle the grains in a phytosanitary manner to reduce contamination. By having many contracted family growers, we can meet your quantity and retain the surplus. Besides, our prices are quite low and match your budget. Make an order today!
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