India delivers a wide assortment of Sesame seeds changing in shading from white to red to dark, with oil content fluctuating from 40 to 50 %. The white and dark Indian Sesame seeds are basically utilized for direct utilization by its expansion in a few foods and for fares. The dark colored Indian Sesame seeds are essentially utilized for oil extraction. These have oil substance of around 45-50 %. The white Indian Sesame seeds have the attractive nutty taste and are utilized for making desserts, heated foods and confectionaries. The dark Indian Sesame seeds are utilized for flavoring and for fries. Hulled seeds are likewise utilized for nibble planning. Around 80 % of the sesame seed production in India, occurs amid the khariff season (June-July to September-October), with the yield beginning to land from September. The rest of the yield is developed in the rabi season (December to March), with the harvest beginning to land from March.
Sesame seed is to a great extent developed in the western and eastern pieces of the country. The significant makers of Indian Sesame are Gujarat, West Bengal, Tamil Nadu, Andhra Pradesh, Madhya Pradesh and Maharashtra. Rajasthan is likewise a noteworthy maker, when the zone gets adequate downpours.
Product Specifications
| Kinds : | White/Black/Brown |
| Grades: | Natural / Machine Cleaned |
| Mechanical Hulled, Aqua Hulled, Chemical Hulled | |
| Auto Sortexed | |
| Sun Dried or Auto Dried |
Product Specifications
| Purity: | 99/1/; 98/2; 95/5; 99.90; 99.95; 99.97; 99.99 |
| Moisture: | 5% max |
| FFA: | 1% max or 2% max |
| Admixture: | 0.01% min |
| Total plate count: | 20,000 cfu/gm max |
| Yeast & Mould: | 5,000 cfu/gm max |
| Staphylococcus Aureaus: | Absent/gm |
| E.coli: | Absent/gm |
| Salmonellae: | Absent/gm |
| Bhc: | Not Detected |
| Ddt: | Not Detected |
| Aldrin: | Not Detected |
| Detection Limit: | 0.01ppm |
| Packing: | New Jute Bags 75/50/25/15/10 Kgs |
| HDPE/PP Bags 50/25/15/10 Kgs |
