Fruits and Vegetables
Onion
The demand for Indian Onions whether small onion(Shallots) or Big onions in the world is growing rapidly. Onions are exported from India to several countries around the world.
Green Chilli/Pepper
Green chillies are one of the most important vegetable in Indian cuisine. Green chilli exporter in India exports tonnes of chillies abroad each year. The growing popularity of the green chillies is because of its unique flavour and aroma.
Different types of Mushrooms
Mushroom export in India is on the rise. Some of the major export destinations for the mushroom exporter in India include the US and Mexico. Mushroom import from India includes importing fresh, processed and dried mushrooms.
Potatoes
Potato is one of the main food crops in India. It is used in vegetables, salads, curries and so on. India is said to be the second-largest potato exporter in the world and exports potatoes to more than 30 countries around the world.
Indian Garlic
Garlic grows underground in the form of a bulb. Garlic is commonly consumed and has a long history of being utilized as a traditional medicine.
Husked Coconut
The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics.
Bananas
The banana fruits grow from a banana blossom in hanging clusters, also called a bunch or banana stem. There can be as many as twenty fruits to a hand, and as many as twenty tiers in a bunch. A bunch usually weighs between 30 and 50 kilograms (65 to 110 pounds).
A single fruit weighs about 125 grams
Watermelon
The sweet, juicy flesh is usually deep red to pink, with many black seeds, it is a highly cultivated fruit worldwide The fruit can be eaten raw or pickled, and the rind is edible after cooking. It may also be consumed as a juice or as an ingredient in mixed beverages.
Mango
Mango is the national fruit of India. Mangos are large trees, reaching 35-40 m in height, with a crown radius of 10 m. The leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad; when young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10-40 cm long;
Papaya
The papaya is a source of iron and calcium; a good source of vitamins A, B and Riboflavin and an excellent source of vitamin C (ascorbic acid).
The latex (a sap like milk) from the green fruits, the leaves and the stem are rich in papain, an enzyme that breaks down tough meat fibers.
Papaya seeds have a peppery taste and are a great substitute for black peppercorns.
Ginger
Ginger produced in India is most often farmed through homestead farming. Since most ginger crops are produced on homestead farms, the farm employees are mostly family members or other local members of the community. Gendered roles within ginger farming are distributed quite evenly and fairly
Copra/ Dry Coconut
Copra is the dried, white flesh of the coconut from which coconut oil is extracted. Traditionally, the coconuts are sun-dried, especially for export, before the oil, also known as copra oil, is pressed out. The oil extracted from copra is rich in lauric acid, making it an important commodity in the preparation of lauryl alcohol, soaps, fatty acids, cosmetics, etc. and thus a lucrative product for many coconut-producing countries.
Peanuts
Peanuts are rich in fat, protein, Vitamin E, folate, and other essential healthy nutrients that provide medicinal benefits to the body. Peanuts have been studied to help treat many health problems such weight loss, skin problems, hair problems, memory loss, diabetes, cancers, and much more. Peanuts are usually consumed dry roasted, boiled, salted, and rarely raw. They are also called varieties of names such as groundnut, monkey nut, earthnut, goober peas or pignut.
Tamarind
The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds.
Shallots
Like garlic, leeks and onions, shallots are a flavor-building vegetable in the allium family. They’ve been a common ingredient in Asia and the Middle East since ancient times, with crusaders bringing them home to Europe in the eleventh century. Today, A raw shallot is 80% water, 17% carbohydrates, 2.5% protein and contains negligible fat
