Rice

Rice, a staple food for over half of the world’s population, is cultivated in various regions, particularly in Asia, where it plays a vital role in both diet and culture. There are numerous varieties, including basmati, jasmine, long-grain, medium-grain, and short-grain, each offering unique flavors, textures, and cooking properties. Basmati, known for its fragrance and elongated grains, is particularly prized in international markets. Rice can be sold as white, brown, or parboiled, with each type having different nutritional profiles and uses. It is widely exported in raw, polished, or processed forms, with global demand driven by its versatility in cuisines, from everyday meals to gourmet dishe

Red Onions

Red onions, known for their vibrant purple-red skin and crisp white flesh tinged with red, are a popular variety of onions used globally in both raw and cooked dishes. They have a mild, slightly sweet flavor, which makes them ideal for salads, salsas, sandwiches, and garnishes, while also adding a striking color to dishes. When cooked, red onions become sweeter and softer, making them perfect for grilling, roasting, or caramelizing. Rich in antioxidants and vitamins, especially quercetin, red onions offer several health benefits, including anti-inflammatory properties. They are widely exported, with consistent demand in international markets for both culinary and nutritional uses