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We provide high-quality Rwanda chickpea to the local and export markets. We source the raw fresh Rwanda chickpeas from family growers in the country.
Rwanda chickpea (Cicer arietinum) is one of the pulses that provide both essential protein and oil. It goes under different names globally with the most common being Bengal grams and Ceci Beans. Its origin was the Middle-East around 7500 years ago. It then went on to enjoy widespread cultivation in Greece around 3500 B.C. It was also a staple for a time in the island of Crete off Greece. It can be found in a number of varieties in this Great Lakes region’s country, with the primary type being Desi.
We source Rwanda chickpeas from the Southern and Northern provinces. The family growers here cultivate it next to the common and climbing beans. They grow it in small acreage that helps in the proper management using farmyard manure. This land size also enables little or no application of chemical sprays.
Eating chickpeas is a lease to health especially protein and starch. It comes with around 27.42 kilos of the starch out of every 100 grams. The protein levels that help to regenerate muscles stand at 7.6 grams per serving. It also features a high dietary fiber proportion that goes to 7.6 grams in each serving. This is a ticket to preventing problems of indigestion. The folate reserves come at 43 percent while those of thiamine go to 10 percent in each meal. The phosphorous levels are around 24 percent, while those of iron which helps in anemia control is about 22 percent. The zinc level is also relatively high at 16 percent of the daily value.
We harvest Rwanda chickpeas on the third or fourth month after planting them. We look for plants that have wilted and whose pods have turned greenish-brown and have seed bulges. We use sickles to hold the stalk of the pod and pluck it by the free hand. We immediately transfer the collected pods to the sorting shed for both hulling and sorting.
We sort the chickpeas based on the healthy appearance as well as the uniform size of the seeds. We go for only seeds that have no sign of disease or pest infestation. We also forgo any discolored seeds. The healthiest then undergo thorough cleaning before they are ready to pack.
We pack Rwanda chickpeas in both crates and flat cartons. We start with a standard packing size of 9.5 kilograms. Our other flexible and more significant alternatives start at 12 kilograms but can go to as high as 14 kilograms. You may also opt for our bulk container solution that features polyurethane bags that can carry between 25 and 50 kilograms of the produce. We feature clear labels of the country of origin, the net weight and the name/variety of the produce.
We store Rwanda chickpeas to designate a cool, dry environment with ample ventilation. We retain moisture of less than 14 percent in the seeds to ensure fresh delivery to the destination. We use air dryers to bring the harvest time moisture levels from the peak of 18 percent and less.
We transport Rwanda chickpeas at the low temperature of 10 to 14 degrees Celsius via our special trucks that are equipped with modified environment interiors. You can expect the package to reach your destination from the dispatch at Kigali International a day or two after departure.
Therefore, if you would like to avail one of the legumes with hints of sugar snaps in its growing condition before it turns into peas, then our Rwanda chickpea is worth your attention. We source the produce from Global Good Agricultural Practices (GAP)-certified parts of the country. Besides quality, we also maintain your quantity needs by having sufficient numbers of farmers to produce the surplus. We also keep the prices low to ensure that they are accessible to every importer. This is why you should make an order today!
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