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We provide high-quality Rwanda amaranth to the local and export markets. We source the raw fresh Rwanda amaranth from family growers in the country.
Rwanda amaranth (Amaranthus) which also goes under the regional Swahili name of mchicha is one of the most accessible traditional vegetables in the country. Sometimes growing like the weed, this now highly cultivated plant is both a subsistence and cash-generating crop. It is highly regarded for its minerals, vitamins, and extra-nutrients that fight diseases. There are around 60 species, every one of which having ideal features from the other. Most, however, bear little specks of grains that bear upon purple-colored stalks. Their leaves that are eaten when still tender come in a pale green color. They have veins that stream in each leaf beside the thick midriff.
Rwanda mainly grows the Amaranthus graercizans Linn species which they call dodo. It is available across the country in meals.
The original home of the amaranth plant was Mexico. The Aztec civilization had mastered the growth of the crop even before the coming of conquistadors in the 1400’s.
Rwanda amaranth is a source of various nutrients, especially minerals and vitamins. One of the highest sources of phosphorous among traditional vegetables is, in fact, this plant with its 80 percent deposits. The manganese levels that help in bone formation are also quite high at 159 percent of the daily needs. It is also home to vitamin B-6 at 45 percent of the daily requirements. The riboflavin levels tail off at 17 percent in each serving. There are also calcium deposits that clock around 16 percent in each meal. The vitamin C margins go to 5 percent of the daily requirements.
The protein levels and bioactive nutrients of this plant combined form 13.56 grams. This is a relatively high margin measured against the 100-gram recommended daily value. Some of the disease-treating compounds like glycine are as high as 1.6 grams in the plant.
We source Rwanda amaranth from various parts of the country. We only make contracts with family growers who tend after them in their farms rather than source them in the wild. We also choose sources that forgo chemicals and also abstain from commercial fertilizers in favor of farmyard manure.
We harvest Rwanda amaranth when the plants are still in their early growing days. This is when the leaves are still tender and are easy to cook just like collard greens. We go for the leaves that have retained their fresh green color. We may also opt for the older magenta-colored seeds that bear down upon the stalks. We cut the stalks at the base and deliver them to the sorting area for threshing.
We sort Rwanda amaranth based on the mainly blemish-free condition as well as fresh green leaves. Any discolored or pest-infested foliage is culled off. We wash the leaves and then put them in sealed boxes in readiness for packing.
We pack Rwanda amaranth in zip lock bags that feature polyethylene interiors. These provide enough room for between 12 and 24 leaves in each package. We also pre-cool the leaves and their packages at the temperature range of 4 to 5 degrees Celsius to keep them fresh for longer.
We also provide seeds that come from the stalks of the plants. We use the ‘popping’ technique which involves popping the produce on ovens where the seeds are usually ready in the roasted format in just about 10 seconds. We then grind and sieve the heated seeds. The sieving and sifting process involves delivering the grains though 0.4-millimeter holes that entrap the debris.
We then pack the seeds in sachet bags with a capacity for various measures ranging from 250 grams to 500 grams.
We store Rwanda amaranth at a temperature of 4 degrees Celsius. We keep the heat levels low to reduce mass dehydration which happens to the leaves underexposure. For this reason, we keep our stored leaves in film-lined pouches throughout the post-harvest handling phase.
We transport the amaranth to the airport in Kigali under the same temperatures via our refrigerated vans. Give or take, you can expect the produce to reach your destination in the next one to two days.
In short, you no longer have to wait for supplies of your favorite traditional vegetables from other parts of the world as you now have our quality Rwanda amaranth. We source the produce from Global Good Agricultural Practices (GAP)-certified locales. This ensures certified quality. We also maintain quantity parameters by being in touch with our farmers for surplus provision. In case you need a price that is in your budget, then you have got us who offer very fair rates. Make an order today!
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