Health & Nutrition

Introduction of Wheat

Wheat is a type of grass grown all over the world for its highly nutritious and useful grain. It is one of the top three most produced crops in the world, along with corn and rice. Wheat has been cultivated for over 10,000 years and probably originates in the Fertile Crescent, along with other staple crops.

Our company is one of the leading importer of wheat and other grains from differnt countries like (Australia and Ukraine).


wheat is further categorized according to its hardness (hard/soft), color (red/white) and shape.

  • Hard red winter and hard red spring contain the highest percentages of protein are most often used in goods requiring size, like breads and rolls.
  • Hard white and soft white contain the lowest percentages of protein and best suited for baked goods like cakes, cookies, crackers, pastries and muffins.
  • Soft red winter is often used in blatantly obvious brown crackers and flat breads. These are often marketed as “whole grain” crackers.

Facts about Wheat

  • Wheat is rich in catalytic elements, mineral salts, calcium, magnesium, potassium, sulfur, chlorine, arsenic, silicon, manganese, zinc, iodide, copper, vitamin B, and vitamin E.

  • Wheat is believed to be one of the most wholesome food items, and it ensures a diet rich in nutrients.

  • 50 cm to 100 cm rainfall is required for wheat cultivation. In the primary stage cold moisture rich climate and at the time of harvesting bright hot climate is required.

    Loading of Wheat in vessel

    Offloading of Wheat

    Loading of Wheat in container

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