Sky Agri Export

Mahuva, Bhavnagar, Gujarat

Six thousand year ago, Indians has identified the garlic and integrated its taste and medicinal properties (especially belief in its aphrodisiac powers) in their famous culture. Unique nutritional value and wide array of medical benefits made garlic as a most precious item in the world. It is a one of the oldest known food flavoring and seasoning plant that managed to infuse itself into culinary tradition of many civilizations across the world.

Garlic grows under a wide variety of soil conditions. It is a temperate cropbut can be grown under a wide range of climatic conditions such as temperate, tropical and subtropical climate. The best growth can be obtained in a mild weather without the extremes of cold and heat and excessive rainfall. However, for batter growth in initial stage, low temperature is advisable whereas, higher temperature is required for the development of bulb and maturity

In India, Garlic is grown in almost all the states. However, Maharashtra, Karnataka and Madhya Pradesh produce major amount of garlic. Its cultivation season starts in the month of October and ends in April. Garlic matures in 130 to 150 days.

The compound bulb consists of 6 to 34 cloves which are surrounded by common thin, white or purple papery sheet. In a market, garlic is available in various forms such as fresh, frozen, canned, caramelized, pickled, and chopped forms. The dehydrated product is available incloves, flakes, minced, granulated, and powder forms. Dehydrated products are used when the fresh ingredient is not available. It has a strong odor and a long shelf life.

Uses/Applications:

Fresh & Dehydrated Garlic are used in various food preparations, salads, canned soups, sauces, gravies, blends, hamburgers, pizzas, Specialty fast food preparations, Meat products, seasonings, and healthcare related industries.

USE

Gravies, Sauces, Soups, Stews, Pickles, Salads, Salad dressing and Breads, Freshly ground garlic chutneys

Medical Benefits of Garlic

• Boosting immune function (antibacterial, antifungal, antiviral, and anti-parasitic properties)
• Improving cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids, and reducesblood pressure)
• Toxic to 14 kinds of cancer cells (including brain, lung, breast, gastric, and pancreatic)
• Relieves sore throat & coughing symptoms
• Improves the blood pressure
• Antioxidant property reduce the risk of Alzheimers disease and dementia
• Significantly reduce lead toxicity and related symptoms
• Helpful in reducing the weight
• Protect against leprosy,

Onions were easy to grow on any kind of soil, any type of weather ecosystem, and were easy to store, dry, and preserve during winters.

In India, Onions are grown in almost all the states. However, the major cultivation of onions is done in Nasik, Maharashtra and Southern Gujarat. The onion cultivation season starts in the month of October and ends in April. Green onion can be ready in 20 to 30 days after planting. Dry bulb onion can take 135 to 170 days to reach maturity.

Commonly onions are available in three color varieties. Yellow or brown onions are full flavored and chosen for everyday use. The Red or Purple onion is a good choice for fresh use. White onions are sweet in flavor.

Onions are available in various forms such as fresh, frozen, canned, caramelized, pickled, chopped and dehydrated.

Dehydrated form of onion is used where fresh ingredients is not available. Dehydrated onions are available in kibbled, sliced, rings, minced, chopped, granulated, and powder forms. It has a strong odor and a long shelf life.

Onion is creates a large source of food and prevents the thirst, great source of energy and has a very useful medical properties, and could be easily dried and preserved for times when other perishable sources of food were scarce.

Food and beverages

List out Dishes Name

Uses/Applications:

Fresh & Dehydrated Onions are used in various food preparations, salads, canned soups, sauces, gravies, blends, hamburgers, pizzas, Specialty fast food preparations, Meat products, seasonings, and healthcare related industries.

Medical benefits

1. Act as a Natural blood purifies hence reduces the risk of heart attack
2. Anti-inflammatoryagents provides relief to asthma symptoms
3. Reduces the allergic reaction
4. Powerful anti-cancer agent
5. Natural Diuretic
6. Onion Juice used as a natural medicine for cough and cold
7. Onion bulb rubbed on the skin to prevent insect bites

Six thousand year ago, Indians has identified the garlic and integrated its taste and medicinal properties (especially belief in its aphrodisiac powers) in their famous culture. Unique nutritional value and wide array of medical benefits made garlic as a most precious item in the world. It is a one of the oldest known food flavoring and seasoning plant that managed to infuse itself into culinary tradition of many civilizations across the world.

Garlic grows under a wide variety of soil conditions. It is a temperate cropbut can be grown under a wide range of climatic conditions such as temperate, tropical and subtropical climate. The best growth can be obtained in a mild weather without the extremes of cold and heat and excessive rainfall. However, for batter growth in initial stage, low temperature is advisable whereas, higher temperature is required for the development of bulb and maturity

In India, Garlic is grown in almost all the states. However, Maharashtra, Karnataka and Madhya Pradesh produce major amount of garlic. Its cultivation season starts in the month of October and ends in April. Garlic matures in 130 to 150 days.

The compound bulb consists of 6 to 34 cloves which are surrounded by common thin, white or purple papery sheet. In a market, garlic is available in various forms such as fresh, frozen, canned, caramelized, pickled, and chopped forms. The dehydrated product is available incloves, flakes, minced, granulated, and powder forms. Dehydrated products are used when the fresh ingredient is not available. It has a strong odor and a long shelf life.

Uses/Applications:

Fresh & Dehydrated Garlic are used in various food preparations, salads, canned soups, sauces, gravies, blends, hamburgers, pizzas, Specialty fast food preparations, Meat products, seasonings, and healthcare related industries.

USE

Gravies, Sauces, Soups, Stews, Pickles, Salads, Salad dressing and Breads, Freshly ground garlic chutneys

Medical Benefits of Garlic

• Boosting immune function (antibacterial, antifungal, antiviral, and anti-parasitic properties)
• Improving cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids, and reducesblood pressure)
• Toxic to 14 kinds of cancer cells (including brain, lung, breast, gastric, and pancreatic)
• Relieves sore throat & coughing symptoms
• Improves the blood pressure
• Antioxidant property reduce the risk of Alzheimers disease and dementia
• Significantly reduce lead toxicity and related symptoms
• Helpful in reducing the weight
• Protect against leprosy,

In ancient time, southern part of China has cultivated the ginger, than it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Currently, India is the greatest producer of ginger in the world.

Ginger grows in warm and humid climate. It is mainly cultivated in the tropics from sea level to an altitude of 1500m, both under rainfed and irrigated conditions. For successful cultivation of the crop, a moderate rainfall at the sowing time till the rhizomes sprout, fairly heavy and well-distributed showers during the growing period, and dry weather with a temperature of 28Cto 35C for about a month before harvesting are necessary. Prevalence of high humidity throughout the crop period is desirable. Ginger thrives best in well-drained soils like sandy or clay loam, red loam or lateritic loam. A friable loam, rich in humus are ideal. However, being an exhaustive crop, soil should be rich in fertility.

Ginger is always propagated by portions of the rhizomes, known as seed rhizomes. Plantation of Ginger is initiated in First week of May. The green Ginger will be available from 170-185 days after the plantation. The dry Ginger will be harvested between 245-260 days.

Ginger is commercially available in chopped, powder, dry and fresh forms. It is widely used in pickles, culinary and medicine at different part of the world.

Ginger is used for flavoring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes, marinades, and stews. Dry Ginger is mainly used as ingredients in culinary, bread, cookies, crackers and cakes, ale and beer.

Benefits

Lowers blood sugar and increases insulin release

Supports blood platelet health and cardiovascular functionSoothes migraines

Slow down DNA damage

Short-term relief of pregnancy-related nausea and vomiting

Enhances natural resistance for cold and flu

Also uses in abdominal bloating, coughing, vomiting, diarrhea, and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.

Helps in digestion

Relieves Nausea, Including Dizziness from Motion SicknessRelieves Gas and Bloating

Turmeric originated in Southern India and this region continues as the worlds largest producer. As a seedless plant, its movement to new locations throughout the tropics has been dependent upon people. Later, it is also cultivated in various parts of Asia and Africa. Turmeric made its way to Jamaica and it is now cultivated throughout the tropics, including Hawaii and Costa Rica.

Turmeric is a tropical herb and is grown in both tropical and subtropics. It produces large and better rhizomes in the open ground exposed to the sun. It requires humid climate for excellent growth. Soils with a little higher sand content (loams and sandy loams) are well suited for turmeric cultivation. Turmeric can grow in different types of soils from light black, sandy loam and red soils to clay loams.

India is the largest producer of turmeric in the world. The major turmeric producing states are Andhra Pradesh, Telangana and Tamil Nadu. Planting season varies with the area and variety of turmeric. Generally, planting is done during May June or July August. Turmeric is rarely cultivated in pure stand. However, it is usually grown with other crops. It matures in 7 9 months depending on verity. The crop is ready for harvesting when the leaves turn yellow and starts drying up.

Rhizomes are boiled in water and drying in the sun. Dried rhizomes are available commercially for various purposes such as culinary, medical and cosmetics. Turmeric as spice is deep yellow in color, possessing a characteristic pungent flavor.

Uses/Application

• Turmeric is used in canned beverages, baked products, dairy products like ice creams, yogurt, yellow cakes, orange juice, biscuits, popcorn, sweets, cereals, sauces and gelatins etc. Sometime, it is also used as coloring agent and to impart mustard like flavor and yellow color. In India, turmeric is used beautic product for various skin ailments and various skin creams.

Uses

• Curcumin which is found in turmeric, has significant anti-inflammatory properties
• Protects healthy cells from cancer-causing agents and aids the body in destroying mutated cancer cells before they have a chance to spread to other areas.
• Helps to prevent cystic fibrosis diseases
• It also helps to lower the cholesterol, blood purifier and prevent heart disease.
• In Ayurveda, turmeric is a natural medicine which is used for many ailments such as burns, cuts, wound, acne and pimples etc.
• It is also used as an anti-bacterial agent.
• Relieves menstrual pain and gives relief from fatigue, nausea, pelvic pain and crumps
• Used as a dietary supplement that helps in stomach problems and other ailments
• Used for disposing off intestinal worms and to treat mental disorders, jaundice and venereal diseases.

Fenugreek is one of the oldest and most useful herbs known to man. Fenugreek is native all over the Mediterranean region, in southern Asia, where it may have originated, and in the Horn of Africa. Ancient Egyptians ate it as a vegetable, using the seeds to make incense and to embalm mummies.

Fenugreek cultivation needs moderately cool, frost free, and clear sky climate throughout its growth period. Though fenugreek plant can tolerate frost during its active vegetative phase, it becomes vulnerable to frost damage at the flowering and early grain formation stages. Ideal soils for fenugreek production are well-drained, loamy or sandy loam soils. However, fenugreek can be grown in all types of soils provided that they are rich in organic matter with good drainage.

Best sowing time for fenugreek crop in Northern India is last week of October to first week of November. In southern India, fenugreek is grown in both the season kharif (summer crop) as well as rabi (winter crop). Best sowing time for kharif crop is second week of June to July-end and ideal sowing time for rabi crop is first week of October. Crops mature within 90-100 days from showing. Best time for harvesting the crop is when the lower leaves start shedding and pods turn in to yellow color. Manual harvesting is done by cutting the plants with sickles. Seeds are threshed by beating with stick or by rubbing with hands. Seeds are winnowed, cleaned and dried in the sun. Delaying harvest may cause to shattering of seeds.

The young pods and leaves are utilized as a daily consumable vegetable. Dried seeds are used for various culinary and/or medical values. This plant is used as herbs as well as spices.

Uses/Application

Culinary Uses

• Fenugreek leaves are used and cooked as green vegetable in homes.
• Its seeds are added to various cuisines to add flavor.

Medicinal Uses

• It is highly valued for its medicinal uses from ancient times.
• Traditionally it is used to treat bronchial problems, tuberculosis, gout, swollen glands, skin problems, flatulence and low libido.
• The seeds are also used as carminative, tonic, diarrhea, and chronic cough, enlargement of liver, spleen, rickets and diabetes.

Health Benefits of Fenugreek

• Good for lactating mothers
• Reduces menstrual discomfort
• Good for kidney trouble
• Helps to prevent cardiovascular diseases
• Reduces symptoms of menopause
• Helps alleviate type 2 diabetes
• Aids in treating constipation & diarrhea
• Reduces cholesterol levels
• Prevents colon cancer
• Caution: fenugreek is not recommended during pregnancy

Peanut is native from the western Hemisphere and probably originated from peru or brazil in South America. Spenish have explores the versatility of peanuts and later, traders bring to Asia and Africa. Africans have introduces the peanut to North America. Currently, China, India and USA grows the major amount of peanuts

Peanut is essentially a tropical plant. It requires a long and warm growing season. The most favorable climate conditions are a well distributed rainfall at least 50 cm during growing season, abundance of sunshine and relatively warm temperatures. The temperature for the best growth of plant is from 21-26.5C. During ripening period it requires about a month of warm and dry weather. Peanut thrives best in well-drained sandy and sandy loam soils, as light soil helps in easy penetration of pegs and their development and also harvesting. Clay or heavy soils are not suitable for this crop, as they interfere in penetration of pegs and make harvesting quite difficult. Groundnut gives good yields in the soil with pH between 6.0-6.5.

Sowing of groundnut will be taken place with the advent of monsoon in the last week of June or in the first week of July. Delay in Sowing causes progressive reduction in the yield. Where irrigation facilities are available, sow groundnut around 20^th June or 10-12 days before the onset of monsoon with a pre-sowing irrigation. This helps in best utilization of monsoon by the crop because all the germination will take place before rains start which ultimately result in a higher yield. It will also help in getting the field vacated in time for the sowing of Rabi crops. In southern part of the country where groundnut is sown in Rabi season also, it should be sown in the month of November and December.

It is necessary to dig the pods at the right time for obtaining higher yields of pods and oil. Harvesting should be done when good percentage of nuts is fully developed and fairly intact. The crop takes approximate 90- 110 days to attain full development. Leave the harvested crop in small heaps for two three days for curing. After curing, collect the crop at one place and detach the pods either by hand or using groundnut plucker for separating the pods from the plants.

Major producing states in India are Gujarat, Andhra Pradesh, Tamil Nadu, Rajasthan, Karnataka and Maharashtra

Currently, peanut is commercially available in various forms such as roasted and salted nuts, peanut butter and candy. Peanut is also utilized as edible oil.

Mainly, two variant of groundnuts are cultivated in India namely, Virginia (Bold) and Spanish (Java). Mostly, winter crop of peanuts is rain-fed crop and more than 70% crop is of bold variety. Whereas, the summer crop is irrigated and 85% crop is of Java variety. The Bold peanut are typically red skinned with elongated shape whereas, the Java variety peanuts are pink skinned with round spheroid shape. Bold variety of peanut contains a large percentage of oil content approximately 25%. Java peanuts contains high amount of protein and high concentrations of antioxidants polyphenol.

Bold Peanut:

Bold peanut is generally cultivated as a winter crop due to huge irrigation requirement. Seeds are typically red skinned with elongated shape. Bold contain the great amount of oil content (more than 25%). Approximately 70% winter crop of peanut are of bold variety. This variety is also famous as Virginia peanut

Java Peanut:

Java Peanut is also known as Spanish peanut, which is generally harvested as an irrigated crop. More than 85% crops harvested in summer are of Java variety. Java peanut are pink skinned with round spheroid shape and contains high amount of protein and high concentrations of antioxidants polyphenol.

Uses/Application

• Peanuts are processed in various forms as Peanut butter/Flavored peanuts/Coated peanuts/ Peanut bars/Chocolate spreads, nut biscuits, cookies, crushed nuts used on cakes, buns, ice-cream and desserts.
• The ground nuts or peanut provides a major source of edible oil and vegetable protein, widely used in solvents and oils industry.
• They can be eaten raw, numerous food preparations in the form of Snacks and Side dishes, peanut butter or cream, manufacturing of make-up materials, textile materials.
• It can be added to cookies and chocolates for interesting flavor and aroma.
• Peanuts are widely used for making different kinds of snacks due to their excellent nutty taste and flavor.
• Groundnuts oils are also used in making of bath soap.
• In some countries groundnuts shells are used as a fuel.

Health Benefits Peanut

• Peanuts are rich in nutrients, provides over 30 essential nutrients & phytonutrients.
• Peanuts are a good source of niacin, folate, fiber, magnesium, Vitamin E, Manganese & phosphorous.
• They also are naturally free of trans-fats and sodium and contain healthy amount of protein.
• Peanuts when used as medicine are good for treating blood disorders and helps in reducing excessive menstruation flow among women.
• Peanuts contain vitamins, minerals, nutrients and anti-oxidants and thus are rich energy sources
• It lowers bad cholesterol and increases good cholesterol in the body
• The amino acids present in them are good for proper growth and development of human body
• Poly-phenolic anti-oxidants are present in the peanuts in high concentrations. P-Coumaric acid has the ability to reduce the risk of stomach cancer by reducing the productions of carcinogenic nitrous-amines
• Fights against Heart Diseases, Nerves Diseases, Alzheimers Disease, and Infections
• The anti-oxidant, Resveratrol in peanuts prevents heart strokes by increasing the production of nitric oxide
• Vitamin E in peanuts helps in maintaining the integrity of cells of mucous membrane and the skin.
• If you eat peanut butter every morning with bread slices, you have less chances of gaining weight
• Peanuts can reduce colon cancer especially in women. Eating at least 2 spoons of peanut butter twice a week can reduce the risk of colon cancer in women by up to 58% and in men by up to 27%. This is one of the best benefits of peanuts for women
• If taken before and during early pregnancy, the folic acid lowers the risk of baby being born with serious neural tube defects reduced by up to 70%
• Manganese in peanuts helps in calcium absorption, fats and carbohydrates metabolism and sugar level regulation in blood
• Tryptophan in peanuts increases the release of this chemical and thus helps you fight depression
• Protects against symptoms of aging such as wrinkles.