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We provide high quality Ethiopian mustard seed to the local and export market. We source the raw fresh Ethiopian mustard seeds from family growers in Ethiopia.
Ethiopian mustard (Brassica carinata) is one of the few leafy vegetables that also produce oil from their seeds that are native to the country. The other one is kales which probably grew first in the Abyssinian highlands 4000 years to date. The use of the mustard, also common as Senafitch is in the preparation of oil, consumption as a green leaf for home dishes, and as a possible biofuel. Research in the United States is still ongoing on the viability of the plant as a future key source of plant-based aviation fuel. The very first airplane that flew on a hundred percent of the fuel, mainly from Brassica Carinata, was in 2012.
Ethiopian mustard features in local dishes including siljo, which is basically a mixture of pounded seeds. Its leaves when eaten singly contain a mild taste and commonly features in a stew with other spices including garlic. It is, for this reason, a common dish in the restaurants and in various rural homes.
We source our Ethiopian mustard seed from the mid-elevation areas of the country where the plant grows between 2000 and 2600 meters above sea level. Our key sources include the central highlands and the northwest of the country including Shewa, Gonder and Harar regions. Farmers normally expect a yield of at least 12 to 15 kilograms per hectare. This indicates that our suppliers also conform to your shipment requirements. Our sources plant their seeds during the warm but rainy season, stating June every year. The crop enjoys fresh healthy growth when farmers weed it at least two times each month, which also boosts the yield rate.
Our family sources provide Ethiopian mustard produce with elongated large leaves that are softer than those of the kale (sukuma wiki, in Swahili). Indeed, our Yabesha Gomen is healthier than its wild form that is found outside homes, with our variety receiving care inside the home garden. The main growing areas of the wild variety that ancient Ethiopians harvested include Harar to the northwest. The area still grows natural, old varieties.
In packing Ethiopian mustard seed, we use two types of packages. The first one is for seeds which we keep in clearly labeled containers. Each labelled container bears the specifications of the variety, which can be the purple-stemmed Brassica carinata or the sub-species Brassica nigra. With respect to the Ethiopian government’s requirement for specifying the source, we also indicate the producer’s name, which can be family grower’s cooperative. Our label also contains the demographics of kilograms per container, purity (usually 100%), and the export agency that has certified the seeds.
After every harvest, we pack the leaves in crates of 10 to 12 kilograms. Each crate or carton contains at least 12 and a maximum of 24 bunches of the green leaves. We seal the cartons after applying liquid ice to keep the content in a cool condition throughout the shipment. During the storage, both seeds and leaves stay at around 0° Celsius, with a relative humidity of 90 to 95%.
Thus, if you are eager to taste the oil seed or leaves of Ethiopian mustard seed, then you have a trustworthy supplying partner. We liaise with farmers from the main productive parts of the country in the northwest who form cooperatives for enrollment into the Good Agricultural Produce (Global GAP) certification. Besides the organic quality and perfect quantity allotment, our produce comes at very fair prices, which are below those of the market. If you have query or would like to make an order, contact us today!
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