PRODUCTS
AGRO COMMODITIES
As a major player in the international trading industry, we specialize in the purchase, sale, and delivery of raw and processed goods from all over the world.
Through domestic and international sourcing, trading, processing, and distribution, we serve as a bridge between the producers and consumers of the below mentioned products.
Here are just a few of our exports now enjoying success on global markets:
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Pulses & Legumes
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Lentils
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Peas
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Beans
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Oil Seeds & Grains
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Soybeans
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Canola Seeds
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Mustard Seeds
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Linseeds/ Flax Seeds
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Cereals & Specialty Crops
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Barley
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Durum Wheat
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Oats
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Canary Seeds
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 wheat1 |
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 barley-2117454_1920 |
 soybeans-wooden-scoop-little-stone-mill |
 wheat |
 flax |
 Yellow White Peas |
 Yellow Split Peas |
 Marrowfat Peas |
 Kabuli Chick Peas |
 Split Chick Peas |
 Desi Chick Peas |
 Green Peas |
 Chick Peas |
 Green Split Peas |
 Canola Seeds |
 Yellow Mustard Seeds |
 Black Mustard Seeds |
 Eston Lentils |
 Red Split Lentil |
 Laird Green Lentil |
 Whole Red Lentil |
 Richlea |
 Dark Red Kidney Beans |
 Light Red Kidney Beans |
 White Kidney Beans |
 Small Red Beans |
 White Navy Beans |
 Cranberry Beans |
 Black Beans |
 Great Northern Beans |
LENTILS
Whole Red Lentil:
Crimson lentils (Lens Esculenta) Red Lentils Whole, the lentil's skin is taken off, but the inside of the seed is left whole (not split). The end result is a beautiful, polished, intact, orange-red product. Like legumes, beans, and lentils, they have a lot of protein. Crimson lentils also cook much faster than other kinds of lentils.
Red Split Lentil:
The whole red lentil is cut in half to make split red lentils. After the skin is taken off, the reddish-orange seed that is left is cut in half. Some lentils take longer to cook than these. They taste best in soups or purees.
Eston Lentils:
A small (4.5–5.5 mm), green lentil with a yellow cotyledon. Because of its low starch and colour content, it is frequently used to make clear soups and as a tasty addition to salads. Their flavour is relatively neutral.
Richlea Lentils:
Green-skinned, medium-sized (5.5–6.0 mm), yellow cotyledon lentil. Its mild taste makes it perfect for soups.
Laird Green Lentils:
Green-skinned and yellow cotyledon large (6.0–7.0 mm) lentils
Its flavour and texture are more robust than those of smaller types, though these qualities vary greatly depending on the location of origin.
BEANS
Dark Red Kidney Beans:
Many different kinds exist, most of which are kidney-shaped and deep glossy red (dark red kidneys) or deep glossy pink (light red kidneys). They taste and feel smoother. Typically, it is eaten with rice.
Light Red Kidney Beans:
Medium-sized elongated red kidney beans. This bean is popular because of its flavor and is often used in most kitchens and baked beans.
White Kidney Beans:
It is a type of haricot bean that was first grown in Argentina but has become a mainstay in Italian cooking and is used around the world. This variety has a very smooth texture with an elusive nutty flavor.
Small Red Beans:
Small to medium-sized round beans that are plump and dark red. They taste and feel smoother than dark red kidney beans, which are often served with rice.
White Navy Beans:
Navy beans are small, white beans about the size of peas. They have a mild flavor and are thick and smooth.
Black Beans:
Oval shape, medium size, and dark black finish. Black beans have a mild, sweet flavor that's reminiscent of mushrooms, and a velvety texture. In the Americas, this bean ranks highly in popularity.
Cranberry Beans:
Tongues of Fire Beans are related to these beans and are popular in Spanish, Italian, and Portuguese dishes. They are white with red spots, or sometimes red with spots of white.
Great Northern Beans:
Slightly larger than navy beans, white, and slightly oval in shape. They are used in casseroles, soup, and baked beans.
PEAS
Green Peas:
About 6-7mm in diameter and typically a light green colour. They possess a flavor that is moderate and slightly sweet. In addition to being coated and consumed as snacks, they have a range of other purposes. When split, the peas form a split pea that is a darker and more brilliant shade of green.
Split Green Peas:
Whole green peas that have had their husks removed and have been split in half. The result is a dark green cotyledon that is between 4 and 5 mm long, a bit softer, and easier to cook. They are often used in soups and casseroles, and in some recipes instead of lentils.
Whole Yellow Peas:
About 6-7 mm and pale yellow. Mild, sweet taste. They taste different from green peas and are used in soups and stews. When split, they yield a darker, brighter yellow pea.
Yellow Split Peas:
Whole yellow peas that have had their husks removed and have been processed to be split in half. The result is a 4.0 to 5.0 mm dark yellow cotyledon that is a bit softer and easier to cook.
Marrowfat Peas:
Unlike the typical garden pea, marrowfat peas are green mature peas that have been allowed to dry out naturally in the field before being picked. You can use them to make mushy peas or wasabi peas, two popular finger foods. They go great with fish and chips and are a tradition in the north of England. They're a staple of the classic Northern English snack of "pie and peas," which is served all over the region.
CHICK PEAS
Peas were one of the earliest cultivated legumes. Chickpea is a core member of the legume family. Generally, two main types of Canadian chickpea are Kabuli and Desi. In terms of appearance, Kabuli chickpea has a white to tan spectrum; however, some black varieties can also be found.
Split Chick Peas:
Desi chickpeas are peeled and split in half to make Chana Dahl. This legume variety was discovered in tombs alongside Egyptian mummies, dating back to 6,000 B.C. After the Greeks brought them to India, they became a common food in South Asia.
Likewise, it is recognized as Split Desi Chickpea, Bengal Gram, Yellow Gram, Gram, Chana Pois, or Chicke Shihu.
Desi Chick Peas:
Desi chickpeas, which are grown and harvested in Canada, range in shade from light to dark brown. Their thick seed coats make them rather large (6–7 mm). Likewise, it is recognized as Kala Chana, Bengal Gram, Gram, Chana, Pis Chiche, or Chihu.
Kabuli Chick Peas:
Small, firm, beige Garbanzo beans are a Canadian product. The versatile Garbanzo bean has a nutty flavor and firm texture. Indian and Mediterranean recipes typically include garbanzo. They're high in fat, calcium, B vitamins, protein, and iron. Garbanzo beans produce hummus, falafel, and spicy breads. Garbanzos originated in Mesopotamia around 5000 BC. Ground Garbanzo beans are also referred to as Chick Pea Flour.
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Kabuli 10mm
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Kabuli 9mm
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Kabuli 8mm
Likewise, it is recognized as Chick Peas, Bengal Gram, Gram, Chana, Pois Chicke, Shihu, Garbanzo, Chola, Ceci, Cici, Cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans.
OIL SEEDS
Canola Seeds:
Canola is a crop that was developed in Canada in the 1970s using classic plant breeding techniques on rapeseed. The elimination of unwanted components from rapeseed makes canola a high-quality and edible crop. Canola is a member of the vast plant family known as crucifers.
Brown Mustard Seeds:
Brown Mustard seeds are about 2 to 3 millimetres long. They have a unique flavour and are often used in Indian food. Brown Mustard is grown more than black mustard because the seeds are smaller and easier to harvest. The Black and Brown ones have the strongest flavours.
Yellow Mustard Seeds:
Yellow mustard has mucilage, which is the outer covering of the seed and absorbs and retains liquids, which is quite useful in the production of prepared meats. Yellow mustard is an excellent emulsifier. This characteristic is essential for items such as salad dressings.
Oriental Mustard:
Oriental mustard has a golden yellow seed coat. The leaves, seeds, and stems of this mustard variety can all be eaten.
Soybeans:
We offer premium food-grade (Non-GMO, Identity-Preserved) and commodity (crush) soybeans sourced from Canada. Key varieties include AC Orford, OAC Kent, OAC Wallace (IP, food-grade) and AAC Edward, AAC Prudence (commodity/crush), ensuring high protein and oil content for global markets.
Linseeds/ Flax Seeds:
Premium quality for oil extraction & consumption.
Cereals & Specialty Crops
Barley:
Discover a wide range of premium barley varieties, including hulled barley, pearled barley and barley flour. Sourced from the finest farms worldwide, these versatile options cater to culinary, brewing, and health-focused needs. Enjoy the nutritional benefits and exceptional quality of sustainably grown barley for all your requirements
Durum Wheat:
Canadian durum wheat is globally renowned for its high protein content, golden color, and superior milling quality. Available in key export varieties such as #1 CWAD (Canada Western Amber Durum), #2 CWAD, and durum semolina, it is ideal for premium pasta, couscous, and bread production. Trusted for its consistent quality and sustainability, Canadian durum wheat is a top choice for food manufacturers worldwide.
Oats:
Choose from a variety of high-quality oats, such as whole oats, rolled oats and oat flour. Sourced from top farms around the world, these oats are ideal for nutritious meals, baking, and healthy snacks. Delivering exceptional taste and sustainability, they are a perfect addition to any kitchen or diet.
Canary Seeds:
Phalaris canariensis is the official scientific name for Canary seed. Over 80% of Canary seed exports worldwide come from Canada. Canary seed comes in two main varieties: hairless and itchy. Canary seed is a cereal with shallow roots, making it less heat and drought resistant than wheat.
