Chickpea is a highly nutritious pulse and places third in the importance list of the food legumes that are cultivated throughout the world. It contains 25% proteins, which is the maximum provided by any pulse and 60% carbohydrates. There are mainly two types of chickpea produced in India i.e. Kabuli and Desi.
Kabuli variety has large light color seeds and smooth coat whereas Desi variety has small dark seeds and rough coat. Split of Desi variety (i.e. Chana Daal) is largely used in making of Besan (i.e. Gram Flour).
Chickpeas sowing period in India extend from September to November. While Kabuli type takes 100-110 days to mature, Desi type takes 95-105 days. The harvesting of chickpeas is done during the months of February, March and April.
Botanical Name: Cicer arietinum Indian Names: Chana, Chhole, Harbara, Kadalai, Sanagalu Other Names: Garbanzo bean, Indian pea, Ceci bean, Bengal gram Drying: Sun Dried Cleaning: Mechanical
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SPECIFICATIONS |
PACKING |
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a) Kabuli Sizes: 40-42 Count per Oz (14 mm) 42-44 Count per Oz (12 mm) 43-45 Count per Oz (11 mm) 44-46 Count per Oz (10 mm) 58-60 Count per Oz ( 9 mm) 75-80 Count per Oz ( 7 mm)
a) Desi: Size: (4-5mm)
Foreign Matter : Max 1% (other than Varietal admixture) Green, Immature, Shrunken, Max 3% Shriveled Seeds: Broken, Split: Max 2% Damaged, Weeviled: Max 2% Moisture: Max 10% Varietal admixture: Max 3%
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Primary
Container
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25, 50, 100 Kg PP or Gunny Bags
20' GP (24 MT)
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Stuffing in container |
Manual stacking, un-palletized |
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Source: India |
Port of Loading: Nhava Sheva (JNPT) |
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Inspection:
SGS,
Control Union or Customer specified agency [Optional : inspection fee extra]
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Harvesting: Chick Pea crop is harvested during February to April.
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