Pramukh Export

Gajerapara, Amreli, Gujarat

Pramukh Export is the leading brand known for Groundnut Kernels. Groundnut is the most important source of edible oil and its shells are used for fuel. It is also used in cosmetics, lubricants, and soaps. Peanut butter is widely famous in both India and abroad. We are the leading exporter of Organic Groundnut Kernels and Peanut Kernels. The oil content of our seed varies from 45% to 50%. Our Groundnut Kernels are free from any dirt and germs. We always monitor our products so that only pure and fresh product reaches in hands of our customers.Its Importance in Indian Economy is as follows: Groundnut can withstand drought and is suitable for dry land farming.It is a soil erosion resistant crop and being a legume crop, it can fix the atmospheric Nitrogen and thereby improve the soil fertility.It provides a good green manure for succeeding crop.Its shell, skin, hulm and hey are all good for fodder.Groundnut cake is chief oil-cake feed to animals and it is also used in manure.The plant stalks are fed to cattle in the form of green, dried and silage.Growing Area:The major groundnut-producing countries of the world are India, China, Nigeria, Senegal, Sudan, Burma and the USA. At present US, Argentina and China are worlds largest suppliers of edible peanuts. India and South Africa are only minor players. India occupies the 3rd position, both in regard to the area and the production, in the world. About 7.5 million hectares is put under it annually and the production is about 5-6 million Tonnes. 70% of the area and 75% of the production are concentrated in the four states of Gujarat, Andhra Pradesh, Tamil Nadu and Karnataka. Andhra Pradesh, Tamil Nadu, Karnataka and Orissa have irrigated area forms about 6% of the total groundnut area in India. Grown in tropical and subtropical areas, peanut thrives between 25-28?C and ca. 500-mm rainfall in open soil. Following are the Indian regions with plenty of peanut production: Eastern Madhya Pradesh, Andhra Pradesh, Saurashtra region in Gujarat, West Rajasthan and Tamil Nadu. Cropping Season:Groundnut is raised mostly as a rain fed kharif crop, being sown from May to June, Depending on the monsoon rains. In some areas or where the monsoon is delayed, it is sown as late as August or early September. As an irrigated crop it is grown to limited between January and March and between May and July. Uses:Groundnut is an important crop both for oil and food. The main use of groundnut is as a source of edible oil, but the high oil and protein contents also make it an important food crop. Groundnut shell is used as fuel for manufacturing coarse boards, cork substitutes etc. Groundnut is also of value as rotation crop. Being a legume with root nodules, it can synthesize atmospheric nitrogen and therefore improve soil fertility. Groundnut Oil : The oil content of the seed varies from 44 to 50 per cent, depending on the varieties and agronomic conditions. Groundnut oil is an edible oil. It finds extensive use as a cooking medium both as refined oil and Vanaspati Ghee. It is also used in soap making, and manufacturing cosmetics and lubricants, olein stearin and their salts. Kernels are also eaten raw, roasted or sweetened. They are rich in protein and vitamins A, B and some members of B2 group. Groundnut Cake : Groundnut extraction is a very good vegetable protein for poultry feed and can be used up to the level of 25%. In the year 2002 Indias position was second after China in producing Groundnut Meal in the world. Demand-Supply: Production: Though the share of groundnut in the total oilseeds production in India has been falling since the 1950s when it was 70 per cent to the present level of 33 per cent, groundnut is still a major oilseed crop in India. Its production decides not only the price of groundnut oil in any year but also the prices of most other oils. The most probable reason behind the recent decrease in grount nut production in India is non-availability of sufficient irrigated water. Since during the last decade monsoon behavior in India was erratic, so naturally it affects production. Export: India was an important exporter of Groundnut and its products till the seventies. In eighties our country exports a remarkable quantity of Groundnuts and Groundnut cake. The higher Aflatoxin load in groundnut kernels and de-oiled cakes has seriously jeopardized the export earning recently, thereby depriving the country of valuable foreign exchange. Moreover, due to the pressure of increasing domestic demand domestic price level also rises and it lacks price competitiveness in international market.

We are one of the dominant Exporters of Red Dried Chili. In India, Dried Red Chili is a household name. Indian cuisines are incomplete without Red Chili. It is the most important ingredient in all the Indian dishes. It is healthy to eat, as it possesses several medicinal properties. Indian chili is in great demand by several countries like USA, UK, Sri Lanka, South Korea, Bangladesh and many more. We export premium quality of chili, which is pure and fresh in nature. Due to close monitoring our products are free from any dirt and contamination.

Pramukh Export is one of the well-known Organic Sugar Exporters that has been catering richly produced Indian Sugar to the global customers. We serve different varieties of Indian Sugar such as Brown Sugar Cubes and White Sugar Cubes that have been processed using the finest sugarcanes. India is the largest producer of Sugar that serves as a major source for global economy for all kinds of Sugar. We select our products from famous cultivators and ensure that only premium quality of Sugar reaches in hands of our customers. DemandIndians by nature have a sweet tooth and sugar is a prime requirement in every household. Almost 75% of the sugar available in the open market is consumed by bulk consumers like bakeries, candy makers, sweet makers and soft drink manufacturers. Khandsari sugar is less refined and is typically consumed by sweet makers. Gur, an unrefined form of lumpy brown sugar, is mostly consumed in rural areas, with some quantities illegally diverted for alcohol production.A rising trend in usage of Sugar is visualized because of greater urbanization and rising standard of living in India. Industrial consumption for sugar is also growing rapidly particularly from the food processing sector and sugar based bulk consumers such as soft drink and ice cream manufacturers. The per capita consumption of total sugar (sugar, gur & khandsari) in the country has been increasing at a phenomenal rate. SupplyThe quantum of sugar produced by a mill is determined by the factors like daily crushing capacity, duration of crushing season and percentage of sugar recovery.The crushing season in the country starts from October and reaches its peak in January before finally ending in March or April of the next year. But based on cane availability, the start of the crushing season may postponed by one to one and a half months in different states of the country. Example: In eastern UP crushing season starts only in November every year, about a month later than normal.The period of November to March (150 days) is an ideal one for sugar recovery in general, more particularly in Bihar and Utter Pradesh. From April onwards, sugar recovery shows a downward trend and in June the percentage of sugar recovery comes down to lowest levels. The months of April, May and June are very hot in Uttar Pradesh, Bihar and Punjab. This period, would thus, accentuate the drying of sucrose content and leads to a lesser recovery of sugar.Indian sugar industry has grown horizontally primarily because of GOI policy to support small size sugar factories by excluding them from the requirement of supplying sugar at lower prices for the PDS. The sugar production in the country fluctuates widely based on sugarcane availability in the country. S-30 grade sugar has the maximum production in the country constituting around 72% of the total production. The remaining 24% is of M-30 and the rest is from L-30 and the other different grades under 29 series. Types of Sugar : Bakers SugarExtra fine, fine grained sugar with uniform grain size, gives perfect shine and texture on baking. As its name suggests, it has been developed specially for the baking industry. Barbados Rich brown sugar having a nutty, caramel flavor, natural moistness, and subtle molasses aroma. Nutritious substitute for table sugar. Barley sugarGranulated sugar melted to 185 deg C. No unique flavor or color characteristics. If heated to 200 deg C, it caramelizes. Brown sugarLight to dark brown sugar - with color & properties depending on inherent molasses content. Its natural moistness and deep, rich aroma makes it ideal for full-flavored recipes. Cane juiceJuice of plant Saccharum officinarum i.e. sugar cane. Lightly chilled with a dash of lemon makes a very refreshing drink. Candy sugarProduced by slow crystallization of a concentrated sugar solution, this sugar is commonly used in Belgium beers. It comes in several colors - light to dark. When added to beer, it thins out the high gravity beers and contributes color and, for the dark version, some residual caramel flavors. Castor sugar (or caster sugar)Sugar with extremely fine grain size making it ideal for extra fine textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. Chinese sugarFinely crystallized refined sugar. Cinnamon sugarLightly colored granulated sugar with added flavoring. Coarse sugarLarge crystals of granulated sugar. Coffee sugarLarge grained, sparkling, brown-colored sugar crystals specially developed to bring out the true flavor of coffee beans. Invert sugarEquimolar mixture of glucose & fructose in liquid form. It absorbs moisture very fast, is about 25% sweeter than normal sugar, is highly soluble in water and alcohol, and caramelizes fast. Demerara sugarGolden brown sugar crystals rolling with the rich aroma of tropical sugarcane molasses. Its distinctive flavor and crunchy texture makes it ideal for hot and cold beverages, sprinkling on cereals, or as a topping on cakes and cookies. ExportThe difference in crushing period in India and other major producers/exporters like Brazil and Australia can be utilized to tap the export market in a big way. For the purpose of a comparison, the crushing season for different sugarcane producing countries vis-a-vis India is as given below.

Turmeric, one of the most important spices, is used to make thousands of palatable Indian cuisines. It is well known for its healing property and used in cosmetics. It is also used as dye by textile industry. Pramukh Export presents optimum quality Turmeric Fingers which are of premium quality. The Organic Turmeric Fingers, we export, have been known for their freshness and pleasing aroma. We serve only pure Yellow Turmeric Finger at an economical rate. UsesThe use of turmeric dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. Turmeric is mainly used as spice in Indian foods. It is a principal ingredient in curry powder. It is used in a wide variety of foods of the cuisines of Southern Asia but locally it also applies as an antiseptic for skin abrasions and cuts. Turmeric is an important spice among the rice-eating peoples of India, South East Asia and Indonesia. Turmeric is a mild aromatic stimulant seldom used in medicine except as a coloring. Its chief use is in the manufacture of curry powders. It is also used as an adulterant of mustard and a substitute for it and forms one of the ingredients of many cattle condiments. Turmeric is also used as a dye in textile industry. Climate & SoilTurmeric is a tropical herb and can be grown on different types of soil under irrigated and rainfall conditions. It is a shade tolerant crop with shallow roots suitable for intercropping and as a component crop in the homesteads where low to medium shade is available. Turmeric can be grown in diverse tropical conditions from sea level to 1500 m above sea level, at a temperature range of 20 to 30oC with an annual rainfall of 1500 mm or more, under rain fed or irrigated conditions. Though it can be grown on different types of soils, it thrives best in well-drained sandy or clay loam soils. HarvestingDepending upon the variety, the crop gets ready for harvest in 7 to 9 months after planting during January and March. Early varieties mature in 7 to 8 months, medium varieties in 8 to 9 months and late varieties after 9 months. The land is ploughed and the rhizomes are gathered by hand picking or the clumps are carefully lifted with a spade. The harvested rhizomes are cleared of mud and other extraneous matter adhering to them. Turmeric is a seasonal product which is available in the market mainly in two seasons, commencing in mid February to May and second season is mid August to October. VarietiesA number of cultivars are available in the country and are known mostly by the name of locality where they are cultivated. The important varieties used in India are: Alleppey Finger (Kerala) and Erode and Salem turmeric (Tamil Nadu), Rajapore and Sangli turmeric (Maharashtra) and Nizamabad Bulb (Andhra Pradesh). In Tamilnadu, the important varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna, Sudarsana and Salem local. Among these varieties, 70-75% is occupied by the local varieties. Global ScenarioIndia is the largest producer, consumer and exporter of Turmeric. Other producers in Asia include Bangladesh, Pakistan, Sri Lanka, Taiwan, China, Burma (Myanmar), and Indonesia. Turmeric is also produced in the Caribbean and Latin America: Jamaica, Haiti, Costa Rica, Peru, and Brazil. Major importers are the Middle East and North African countries, Iran, Japan and Sri Lanka. These importing countries represent 75% of the turmeric world trade, and are mostly supplied by the Asian producing countries. Indian Scenario Production and ProductivityIndia accounts for about 80% of world turmeric production. Up to 2004-05 India had approximately 1.5 lakh hectares under Turmeric cultivation; within which Andhra Pradesh occupies the largest area coverage (40%) with approximately 63% production share in India. That means Andhra Pradesh topped in both area and production of Turmeric. Historical data says that on average India produces 5-6 lakh tons turmeric every year. Turmeric production in India has shown a fluctuating trend throughout last decade. It was 3.92 lakh tons in 1990-91, in the year 1993-94 it reached 7.07 lakh tons, attained the peak level of production of 7.196 lakh tons in 2000-01. In 2002-03 turmeric production was 5.82 lakh tons. The annual production in 2004-05 was 6.78 lakh tons. ConsumptionNot only India is the largest producer of turmeric in the world but also largest consumer. Domestic consumption accounts for nearly 93%-94% of total production. ExportIndia exports Turmeric to other countries in a range of 5-6% of its total production since 1995 -2005. Out of the production in India, 90% is consumed locally and the rest is exported. Still India accounts 60% of the world turmeric exports. Turmeric grown in Erode region is preferred for grinding but due to cross contamination of different varieties and improper post-harvest practices followed, the acceptance level of Erode turmeric has declined sharply in the recent times. Now most of the turmeric produced in the Erode belt is used for domestic consumption and on the other hand, the quality of Salem turmeric is comparatively better and has acceptance in the international market for grinding and blending purposes. Method of Processing Seed treatmentWhole or split mother rhizomes are used for planting. Select well developed, healthy and disease free rhizomes. Treat the rhizomes in any of the copper oxychloride fungicides and store in cool, dry place or in earthen pits plastered with mud and cow dung. CleaningHarvested turmeric rhizomes are cleaned off mud and other extraneous materials, adhering to them and subjected to curing within 2-3 days after harvest so as to ensure the quality of the end product. BoilingFingers and mother rhizomes will have to be boiled separately. Boiling is usually done in MS pans of suitable size. Cleaned rhizomes (approximately 50 kg) are taken in a perforated trough of size 0.9 m x 0.55 m x 0.4 m made of GI or MS sheet with extended handle. The trough containing the rhizomes is then immersed in MS pan (1 m x 0.62 m x 0.48 m) containing clean water sufficient to immerse the rhizomes. The whole mass is boiled till the rhizomes become soft. The correct stage of cooking can be judged by piercing a wooden needle through the rhizome. If the rhizomes are properly cooked, the needle will pass through the rhizome without resistance. The cooked rhizomes are taken out of the pan by lifting the trough and draining the solution into the pan. DryingThe fingers are then dried in the sun by spreading them as a thin layer on bamboo mats or drying floor. Artificial drying at a maximum temperature of 65?C gives a bright coloured product than that of sun drying especially for sliced turmeric. PolishingIn order to smoothen the rough and hard outer surface of the boiled dried turmeric and also to improve its colour, it is subjected to polishing. There are two types of polishing, hand polishing and machine polishing. Hand polishing: The method of hand polishing is simple, which consists of rubbing turmeric fingers on hard surface or trampling them under feet wrapped in gunny bags. The improved method is by using hand-operated barrel or drum mounted on a central axis, the sides of which are made of expanded metal mesh. When the drum filled with turmeric is rotated, polishing is effected by abrasion of the surface against the mesh as well as by mutual rubbing against each other as they roll inside the drum. Machine polishingThis method consists of an octagonal or hexagonal wooden drum mounted on a central axis and rotated by power. ColouringBoiled, dried and half polished turmeric fingers (half polished turmeric is more suitable since colour does not stick to the rhizomes that have been polished fully to smooth finish) are taken in bamboo basket and shaken with turmeric powder. For coating 100 kg of half polished turmeric 200 g of turmeric powder is required. When fingers are uniformly coated with turmeric powder, they are dried in the sun. Turmeric oleoresinThis is obtained by the solvent extraction of the ground spice with organic solvents like acetone, ethylene dichloride and ethanol for 4-5 hours. It is orange red in colour. Oleoresin yield ranges from 7.9 to 10.4 per cent. One kg of oleoresin replaces 8 kg of ground spice. Preservation of seed rhizomesTurmeric pigment is highly unstable as compared to the yellow synthetic colorant, tartrazine. However, if protected from light and humidity, the curcuminoid pigments in turmeric powder and oleoresin are stable. Therefore, turmeric rhizomes and powder should be stored away from light and in a very dry environment. Turmeric is stored in huge underground pits called pews. Each pew can store 175 quintals of the commodity for almost three years. There are over 2, 100 such pews in Haripur and Sangalwadi in Maharashtras Sangli district the centre of turmeric trading. Rhizomes for seed purpose are generally stored by heaping in well ventilated rooms and covered with turmeric leaves. The seed rhizomes can also be stored in pits with saw dust, sand, leaves of Glycosmis pentaphylla (panal), etc. The pits are to be covered with wooden planks with one or two openings for aeration. The rhizomes are to be dipped in quinalphos 0.075% solution for 15 minutes if scale infestations are observed and in mancozeb 0.3% to avoid storage losses due to fungi. Need of Futures in TurmericTurmeric is widely grown and consumed spice that has got good international market demand. A large group of market participants are engaged in different activity in the entire value chain of turmeric right from production to its consumption. Prices show considerable volatility that could pose profit risk to different stakeholders. At present there is no risk management tool available for the traders, farmers, industry, exporters to hedge their risk out of price uncertainty. As India is having major share in the international turmeric export market thus it is equally exposed to global uncertainly that affects trade time to time and thus on price. In such a scenario offering future trading would provide an opportunity to the hedge risk for market participants against volatile price movements. Turmeric price is quite volatile and showing marked fluctuations in daily price. Due to high volatility it reinforces the need of future trading to allow traders to hedge their risk. Other factors that indicate success of future trading is well developed spot market and large number of participants such as traders, farmers, exporters, industrial consumer etc that provide depth and width to the market.