Products

We specialize in trading a wide range of agricultural commodities, including:

Millet:Millet is gluten-free and rich in fiber, protein, and essential minerals. It has a mild, nutty flavor and is often used in porridge, flatbreads, and fermented drinks.
Corn (Maize): A versatile cereal crop, corn is a staple food worldwide and comes in various forms like sweet corn, popcorn, and dent corn. It’s rich in carbohydrates and vitamins like B and C, and is used in both human and animal consumption, as well as in biofuel production.
Barley: One of the oldest cultivated grains, barley is known for its nutty flavor and chewy texture. It is often used in soups, stews, and as a base for malt in beer production. Barley is rich in fiber, vitamins, and minerals like selenium and magnesium.
Oats: A highly nutritious grain, oats are typically consumed as oatmeal or rolled oats. They are known for their high fiber content, especially beta-glucan, which is beneficial for heart health. Oats also provide protein, iron, and antioxidants.
Quinoa: Often referred to as a “pseudo-grain,” quinoa is technically a seed but is prepared and eaten like a grain. It is gluten-free and considered a complete protein, containing all nine essential amino acids. Quinoa is high in fiber, iron, and magnesium.
Sago: A starch extracted from the pith of tropical palm stems, sago is commonly used in puddings, porridge, and as a thickening agent. It is gluten-free and mainly composed of carbohydrates, providing a quick source of energy.
Sorghum: A drought-resistant grain that is grown in Africa, Asia, and the Americas, sorghum is used for food, fodder, and biofuel. It is high in protein, fiber, and antioxidants, and is often ground into flour or used as a gluten-free substitute in recipes.
Maize: Another term for corn, maize is an essential crop worldwide, used for human consumption, livestock feed, and various industrial products. It is nutrient-rich, providing fiber, B vitamins, and some essential minerals.

1. Soybeans: Soybeans are a legume native to East Asia, widely cultivated for their high protein and oil content. They are a key ingredient in numerous products such as tofu, soy milk, soy sauce, and animal feed. Rich in essential amino acids, soybeans are also a source of isoflavones, which have health benefits like reducing cholesterol and supporting bone health.

2. Sunflower Seeds: Sunflower seeds come from the large flower heads of the sunflower plant. They are small, nutrient-dense seeds rich in healthy fats, particularly unsaturated fats, along with vitamin E, selenium, and magnesium. Commonly eaten as a snack, added to baked goods, or used to produce sunflower oil.

3. Canola: Canola is a crop derived from rapeseed, valued for its seeds, which are used to produce canola oil. Canola oil is a heart-healthy cooking oil due to its low saturated fat content and high levels of omega-3 fatty acids. The meal left after oil extraction is commonly used in animal

1. Long-Grain Rice: Long-grain rice has slender grains that are about four to five times longer than their width. When cooked, the grains remain separate, light, and fluffy, making it ideal for dishes like pilafs, stir-fries, and salads. Popular varieties include Basmati and Jasmine rice. It is a staple in many cuisines, particularly in Asia, the Middle East, and Latin America.

2. Basmati Rice: Basmati rice is a fragrant, long-grain variety primarily grown in India and Pakistan. It is known for its distinctive aroma, nutty flavor, and light, fluffy texture. Basmati is commonly used in biryanis, pilafs, and other South Asian dishes. It is low in starch compared to other rice varieties, which helps the grains remain separate after cooking.

3. Jasmine Rice: Jasmine rice is a fragrant, long-grain variety primarily grown in Thailand and other parts of Southeast Asia. It has a subtle floral aroma and a slightly sticky texture when cooked. Jasmine rice is a staple in Thai, Vietnamese, and other Southeast Asian cuisines and pairs well with curries, stir-fries, and grilled meats.

4. Medium-Grain Rice: Medium-grain rice falls between long-grain and short-grain varieties. It has a slightly chewy texture and is more starchy than long-grain rice, making it ideal for dishes like risotto, paella, and sushi. Arborio and Calrose rice are examples of medium-grain rice.

5. Short-Grain Rice: Short-grain rice has plump, almost round grains that are very starchy, resulting in a sticky texture when cooked. It is used in dishes where a creamy or sticky consistency is desired, such as sushi, rice pudding, and risotto. Varieties like Japonica and glutinous rice (sticky rice) are common.

6. Brown Rice: Brown rice is a whole grain rice variety where only the husk is removed, retaining the bran and germ. This gives it a nutty flavor, chewy texture, and higher nutrient content compared to white rice. It is rich in fiber, vitamins, and minerals and is often used as a healthier alternative to white rice.

1. Palm Oil: Palm oil is extracted from the fruit of the oil palm tree. It is widely used in cooking and as an ingredient in processed foods, cosmetics, and biofuels. Palm oil is semi-solid at room temperature and has a long shelf life. It is rich in saturated fats and vitamin E tocotrienols, but its cultivation has raised environmental concerns due to deforestation and habitat destruction.

2. Rapeseed Oil (Canola Oil): Rapeseed oil, commonly referred to as canola oil, is derived from the seeds of the rapeseed plant. It is prized for its mild flavor, low saturated fat content, and high levels of heart-healthy monounsaturated fats and omega-3 fatty acids. Canola oil is a versatile cooking oil, used for frying, baking, and dressings, and is also found in biofuels and industrial lubricants.

3. Soybean Oil: Soybean oil is extracted from soybeans and is one of the most commonly used vegetable oils worldwide. It is neutral in flavor, making it suitable for frying, baking, and as a base for dressings and mayonnaise. Soybean oil is rich in polyunsaturated fats, including omega-3 and omega-6 fatty acids, and often used in margarine and processed foods.

4. Sunflower Oil: Sunflower oil is derived from sunflower seeds and is widely used in cooking due to its light taste and high smoke point. It is rich in vitamin E and contains unsaturated fats, making it a healthier choice for frying, sautéing, and baking. Sunflower oil is also used in skincare products for its moisturizing properties.

Other Common Oils: Olive Oil: Made from pressed olives, olive oil is a cornerstone of Mediterranean cuisine. It is available in various grades, such as extra virgin (cold-pressed and unrefined) and refined.

Lentils: Types: Red, green, brown, black (Beluga), and yellow lentils. Uses: Curries, soups, stews, salads, and dal. Characteristics: Quick to cook and rich in iron, folate, and protein.

Chickpeas (Garbanzo Beans): Types: Kabuli (larger, cream-colored) and Desi (smaller, darker). Uses: Hummus, falafel, curries, and salads. Characteristics: Creamy texture and nutty flavor, high in protein and fiber. Black-Eyed Peas (Cowpeas): Uses: Soups, stews, salads, and fritters. Characteristics: Creamy texture with a slightly earthy flavor.

Kidney Beans: Types: Red kidney beans, white kidney beans (Cannellini). Uses: Chili, stews, and rice dishes (e.g., Rajma in Indian cuisine). Characteristics: Rich in protein and fiber, with a meaty texture. Black Beans:

Uses: Latin American dishes like burritos, tacos, and soups. Characteristics: Creamy, slightly sweet flavor, and versatile.

1. Tomato Seeds Tomato seeds are small and flat, enclosed within the juicy flesh of the fruit. They grow into tomato plants that produce fruits varying in size, shape, and color, such as cherry tomatoes, Roma tomatoes, and heirlooms. Tomatoes are versatile and used in salads, sauces, and cooking. Seeds require warm soil to germinate.

2. Cucumber Seeds Cucumber seeds are oblong and pale, producing vines that bear refreshing, crisp cucumbers. Depending on the variety, they can be slicing cucumbers or pickling cucumbers. Cucumber seeds thrive in warm climates and require well-drained soil.

3. Carrot Seeds Carrot seeds are tiny, brown, and ridged. They grow into root vegetables with a sweet, earthy flavor, ranging in colors from orange to purple. Carrots are rich in beta-carotene and often used in salads, soups, and stews. Seeds are sown directly into the soil and require thinning as they grow.

4. Spinach Seeds Spinach seeds are small, round, and slightly rough-textured. They grow into leafy greens packed with iron, vitamins, and antioxidants. Spinach thrives in cooler weather and can be harvested multiple times by cutting the leaves. It’s used in salads, soups, and cooked dishes.

5. Lettuce Seeds Lettuce seeds are tiny, oval, and light-colored. They produce a variety of leafy greens, from crisphead (e.g., iceberg) to looseleaf and romaine. Lettuce grows quickly in cool weather and is a staple in salads and sandwiches.

1. Tomato The tomato is a bright, juicy, and versatile vegetable (technically a fruit) belonging to the nightshade family. It comes in various shapes, sizes, and colors, including red, yellow, green, and even purple. Tomatoes are rich in vitamins C and K, potassium, and antioxidants like lycopene, which is linked to heart health. They are used in salads, sauces, soups, and a variety of dishes worldwide. Common varieties include cherry, plum, and beefsteak tomatoes.

2. Potato Potatoes are starchy root vegetables that come in numerous shapes and sizes, such as Russet, Yukon Gold, and red potatoes. They are a staple food globally, valued for their versatility and long shelf life. Potatoes are rich in carbohydrates, potassium, and vitamin C. They can be baked, boiled, fried, mashed, or roasted, making them a key ingredient in countless dishes, from French fries to stews.

3. Onion Onions are bulbous vegetables that come in different varieties, including red, white, and yellow onions. Known for their pungent flavor and aroma, onions are used raw in salads, caramelized for added sweetness, or cooked as a base in soups, stews, and curries. Onions are rich in antioxidants and compounds like quercetin, which have anti-inflammatory properties. They are a cornerstone ingredient in many cuisines worldwide.

We are a reliable trader for sourcing premium teak and raw woods from Myanmar and African countries. We are specialised in providing high-quality timber to meet the needs of manufacturers, builders, and furniture makers across the globe. Myanmar and African nations are renowned for producing some of the finest teak and raw woods in the world. We work directly with certified sustainable plantations and experienced local suppliers to ensure that the timber we import is of the highest quality, durable, and perfect for your specific needs. By directly working with Myanmar & African local producers and streamlining our logistics, we are able to offer competitive pricing while maintaining premium quality. Our goal is to help you reduce costs and enhance the value of your projects.

Teak Wood
Known for its rich, golden color and resistance to weather and pests, teak wood is perfect for both indoor and outdoor use. It is highly sought after for its strength, durability, and beautiful grain, making it ideal for luxury furniture, decking, and high-end construction projects.
Raw Hardwood
We supply a wide variety of other hardwoods such as Mahogany, Ebony, and Rosewood etc. sourced directly from vast forests. These woods are perfect for custom furniture, cabinetry, flooring, and more.
Custom Cuts and Rough-Sawn Lumber
Whether you need timber for a commercial project or artisanal woodworking, we offer rough-cut lumber and customized cuts to fit your needs. Our team can provide detailed specifications on sizes, moisture content, and grade.

Turmeric: Known for its vibrant golden color and earthy flavor, turmeric adds depth to curries and boasts anti-inflammatory properties.
Black Pepper: Often called the “King of Spices,” black pepper has a sharp, spicy flavor that enhances both savory and sweet dishes.
Cardamom: A fragrant spice with sweet, citrusy notes, cardamom is perfect for teas, desserts, and aromatic dishes.
Cumin: With its warm, nutty flavor, cumin is a staple in global cuisines, adding richness to curries, stews, and soups.
Coriander: Offering a mild, citrusy taste, coriander seeds and powder are used in spice blends and as a seasoning for meats and vegetables.
Cloves: Known for their intense aroma and slightly sweet, spicy taste, cloves are ideal for flavoring baked goods, beverages, and curries.
Cinnamon: A sweet and woody spice, cinnamon is widely used in desserts, beverages, and savory dishes for its comforting flavor.

Products

We specialize in trading a wide range of agricultural commodities, including:

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