Agro Products

HARDWOOD CHARCOAL

Charcoal is a dark grey residue consisting of Carbon and any remaining ash, produced by the slow process of heating wood and other substances in the absence of oxygen, called Pyrolysis. It is an impure form of Carbon, which contains ash. However, it is an excellent domestic fuel and can be made from virtually any organic material like wood, coconut shells rice husks and bones. Usually, hardwood species like Acacia, Mangroves, Oaks and Prosopis are preferred for Charcoal production.

PALM KERNEL SHELL

Palm Kernel Shells are the natural pellet and high-grade renewable fuel for burning, as received both in co-firing with steam coal or burned at biomass power plants, usually blended with other grades of biomass, like wood chips. During the crude palm oil process, the fruit flesh is melted through a steaming treatment. The residual nuts are further mechanically crushed to extract the seeds or Kernels. The crushed shells are virgin biomass called Palm Kernel Shells (PKS).

Soybean (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.

The sweet potato is a dicotyledonous plant that belongs to the morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.

PALM OIL

It is derived from the fruit of the oil palm tree (Elaeis guineensis) and is referred to as "red palm oil" because of its rich dark red color in its unprocessed natural state. Palm kernel oil is derived from the seed or the kernel.

CASHEW NUTS

Cashew Nuts are delicately sweet yet crunchy and delicious cashew nut packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide.

FRESH GARLIC

Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
Garlic is often described as a herb or a spice, it's actually neither. Garlic grows underground in a bulb and sprouts long green shoots. It is more accurate to call garlic a vegetable than an herb, and, in fact, it belongs to the allium family of vegetables, along with onions and leeks.

JATROPHA SEED

Jatropha curcus is a drought-resistant perennial, growing well in marginal/poor soil. It is easy to establish, grows relatively quickly and lives, producing seeds for 50 years.Jatropha the wonder plant produces seeds with an oil content of 37%. The oil can be combusted as fuel without being refined. It burns with a clear smoke-free flame, tested successfully as fuel for simple diesel engine. The by-products are press cake a good organic fertilizer, the oil contains also an insecticide.

SESAME SEEDS

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year. Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. "Open sesame"—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.

FRESH GINGER

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric, and is commonly produced in India, Jamaica, Fiji, Indonesia West African Countries and Australia.