African Nuts, Grains and Legumes
Premium-grade dried produce available for export now!
Our Products: Nuts
Groundnuts/ Peanuts (Arachis hypogea)
• The groundnut is sold with the shell or peeled, salted, blanched and often roasted.
• It is an ingredient for some confectionery products and peanut butter.
• The groundnut is also known as peanut, monkey nut, ground pea and earthnut. It is a very popular dried fruit.
• Groundnuts are very healthy. They contain oleic acid, beneficial to prevent cardiovascular diseases and cancer.
They are an important source of minerals like potassium and phosphorus, necessary for the muscular and nervous activity.
CG4 (Red Groundnuts)
The red nuts are a tasty and popular household snack and breakfast item. Most of The groundnuts sold in the South Africa, Namibia, and Kenya market are imported from Malawi.
Chalimbana (White Big Kernel Groundnuts)
These white nuts are favoured over the red, due to their lower fat content. Nuts are a popular household snack and breakfast item.
White Medium Groundnuts
These white nuts are favoured over the red due to their lower fat content. Nuts are a popular household snack and a breakfast item. The medium-sized nuts are a favourite with snack vendors due to the ability to pack more in smaller sized packs.
• The cashew-nut tree is a fast grower and an evergreen tropical tree.
• It grows to a height of 12 m.
• Blossoming takes place between November and January.
• Seedling trees flower in the third year after planting. The fruit ripens fully within 2 months.
• Although cashews are one of the lowest-fibre nuts, they are packed with vitamins, minerals and antioxidants.
• These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily functions.
• Macadamia nuts are not just delicious, but are also one of the most nutritious foods around.
• Several studies link macadamia nut consumption to improved blood lipid profiles and reduced coronary risks.
Our Products: Beans
Beans (Phaseolus vulgaris)
• Seed or pod of a certain leguminous plant family.
• Rich in protein and providing moderate amounts of iron, thiamine, and riboflavin, beans are used worldwide for cooking in either fresh or dried form.
Soya beans (Glycine max)
• Commonly known as soybean or soya bean, widely grown for its edible bean which has numerous uses and it is high in protein and used as a vegetarian and lactose alternative for many foods.
• The plant, classed as an oilseed rather than a pulse. Fat-free (de-fatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals like soybean products.
Sugar beans (Kholophethe)
• Large seeded (45g /100 seeds), with a cream background and red speckles.
• Sugar beans (Nanyati) are tasty and do not cause flatulence.
• It’s exactly the same as the first type listed their only difference is the colour of their stripes but they fall into the same category and taste the same.
Red Kidney Beans (Zofila)
• The red kidney bean is a variety of the common bean is named for its visual resemblance in shape and colour to a kidney. Kidney beans are an excellent source of molybdenum. They are a very good source of folate, dietary fibre and copper.
• Kidney beans are a good source of manganese, phosphorus, protein, vitamin B1, iron, potassium and magnesium
White Beans (Kayera)
• Also called navy bean or haricot bean, this is a white bean as the names indicate.
• They are an excellent source of protein, and when combined with a whole grain they provide protein comparable to that of meat or dairy foods, without the high calories or saturated fat.
• Small white beans are also rich in fibre. Their high fibre content keeps blood sugar levels from rising too quickly after a meal.
• This bean is common for beans stew as it takes a shorter time to cook in comparison to other beans.
Rice (Oryza glaberrima)
• Most people all over the continent enjoys a selection of both local and imported rice.
• Malawian Rice is commonly known as very aromatic rice, mostly popular for the strong aroma.
• The rice requires a lot of attention in cooking, as it tends to cake. It should be cooked in low heat at 1.5 part water instead of 2 part water ratio to rice as in the other variety.
Maize (Zea mays)
• Also known as corn, maize is the second most abundantly produced cereal in the world, exceeded only by rice.
• Maize is grown in every continent except Antarctica.
• Corn is usually considered a vegetable but it is actually a grain, rich in fibre, vitamins B12, minerals and antioxidants.
Cow Peas (Vigna unguiculata)
• Cowpea, popularly known as blackeye pea, is an important grain legume in Southern Africa and many parts of Sub-Saharan Africa.
• Cowpea is rich in fibre and protein that assists in preventing cancer, anaemia, maintains healthy metabolism and strong bones.
Pigeon Peas (Cajanus cajan)
• A good source of protein, dietary fibre, and various vitamins: thiamin, magnesium, phosphorus, potassium, copper, and manganese.
• 100g of mature raw pigeon peas also provide 114% (76% for pregnant women) of the daily requirement of folate.
Sunflower (Helianthus annuus)
Information Coming Soon