Wheat & Rice
Wheat and rice are staple grains that nourish billions worldwide. Wheat is versatile, used in bread, pasta, and baked goods, providing carbohydrates, protein, and fiber. Rice is a dietary cornerstone, offering energy, vitamins, and minerals, with varieties like white and red rice suiting diverse culinary needs.
Red Rice
Known for its nutty flavor and chewy texture, as well as its unique color due to natural pigments. Grown in the fertile regions of Ethiopia and Kenya, it offers a nutritious alternative to white rice.
Country of Origin: Ethiopia, Kenya
Region of Origin: Jimma & West Wollega (Ethiopia), Kilifi & Mombasa (Kenya)
Nutritional Information (per 100g):
- Calories: 360 kcal
- Protein: 7.5g
- Carbohydrates: 74g
- Fiber: 6g
- Iron: 5 mg
Quality Assurance: Sourced and processed to retain its natural color, flavor, and nutritional benefits, with stringent quality checks to ensure top-grade quality for health-conscious consumers.
White Rice
White rice from Ethiopia and Kenya is prized for its fluffy texture and mild flavor, making it a staple ingredient in various cuisines. With a neutral taste, it pairs well with a wide range of dishes and sauces.
Country of Origin: Ethiopia, Kenya
Region of Origin: Jimma & East Wollega (Ethiopia), Kilifi & Mombasa (Kenya)
Nutritional Information (per 100g):
- Calories: 130 kcal
- Protein: 2.4g
- Carbohydrates: 28g
- Fiber: 0.4g
- Iron: 1 mg
Quality Assurance: Carefully processed to retain its natural texture and flavor, with quality control at each stage to ensure purity, freshness, and uniform grain size.
Hard Wheat
Hard wheat is a protein-rich grain commonly used for bread, pasta, and other high-gluten applications. Ethiopian and Kenyan hard wheat offers excellent strength and elasticity, making it a reliable choice for quality baking.
Country of Origin: Ethiopia, Kenya
Region of Origin: Gondar & Bahir Dar (Ethiopia), Bungoma & Kakamega (Kenya)
Nutritional Information (per 100g):
- Calories: 340 kcal
- Protein: 12.6g
- Carbohydrates: 70g
- Fiber: 13g
- Iron: 4 mg
Quality Assurance: Each batch of hard wheat is inspected for high protein levels and grain quality, ensuring it meets global standards for baking and pasta-making.
Soft Wheat
A versatile grain used primarily for pastry flours, cakes, and other delicate baked goods. Known for its lower protein content, soft wheat from Ethiopia and Kenya offers a tender texture ideal for various culinary applications.
Country of Origin: Ethiopia, Kenya
Region of Origin: Jimma & West Shoa (Ethiopia), Nyandarua & Nyeri (Kenya)
Nutritional Information (per 100g):
- Calories: 364 kcal
- Protein: 10g
- Carbohydrates: 76g
- Fiber: 12g
- Iron: 3 mg
Quality Assurance: Carefully harvested and milled, our soft wheat undergoes rigorous quality checks to ensure freshness, consistency, and optimal flour quality, suitable for a range of baking uses.