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Importação e Exportação, Comércio,

Representação e Distribuição Ltda.

 

 
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   Yellow Corn / Wheat

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Soybeans

Soy varies in growth and habit. The pods, stems and leaves are covered with fine brown or gray hairs. The leaves are trifoliolate having three to four leaflets, per leaf, falling before the seeds are mature. The fruit is a hairy pod that grows in clusters of three to five. Soybeans occur in various sizes, and in many hull or seed coat colors including black, brown, blue, yellow, green and mottled.

Approximately 85% of the world's soybean crop is processed into soybean meal and vegetable oil. Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types.

Among the legumes, the soybean, also classed as an oilseed, is preeminent for its high (38–45%) protein content as well as its high (approximately 20%) oil content. The bulk of the soybean crop is grown for oil production, with the high-protein defatted and "toasted" soy meal used as livestock feed. A smaller percentage of soybeans are used directly for human consumption.

The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. Soybeans are also the primary ingredient involved in the production of soy sauce (shoyu).


* Our Soyabeans Specifications

  • Quality: Standard Export Quality

  • Grade: #2 GMO

  • Oil content basis 18.5% (AOCS Ac 3 – 44) with non-reciprocal allowance of 1% for each 1%, fractions in proportion, in Buyer's favor for any deficiency

  • Moisture maximum 14%

  • Foreign matter basis 1% maximum 2% with non-reciprocal allowance of 1% for each 1%, fractions in proportion

  • Damaged beans basis 8%, maximum 8.5% with non-reciprocal allowance 2:1, fractions in proportion, of which maximum 4% heat damaged and burned (being maximum 1% burned) and 6% mouldy

  • Broken beans maximum 3%

  • Greenish beans maximum 8%

  • Free from poisonous seeds / husks but tolerance 1 particle of treated vegetable seeds with unknown level of toxicity for each 1 kg sample at each lot of 5,000 metric tons loaded and max 0.005% castorseed and/or castorseed husks.

Yellow Corn

Maize (called corn in some countries) is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch. The six major types of maize are dent, flint, pod, popcorn, flour, and sweet. It is a cereal grain that was first grown by people in ancient Central America. It is now the third most important cereal crop in the world.

Maize is a leafy stalk whose kernels have seeds inside. It is an angiosperm, which means that its seeds are enclosed inside a fruit or shell. It is used as a food staple by many people in Mexico, Central and South America and parts of Africa. In Europe and the rest of North America, maize is grown mostly for use as animal feed. In Canada and theUnited States, maize is commonly referred to as "corn".

* Our Yellow Corn Specifications

· Yellow Corn Grade #2 suitable for human consumption

· Quality: Standard Export

· Grade: #2 GMO

· Moisture: 14,5% Max

· Foreign Matter: 1,5% Max

· Broken Kernels: 3% Max

· Aflotoxin not exceeds: 20PPM Max

· Protein: 9% Min

· Damaged kernels maximum 5% of which maximum 1% heat damaged and/or germinating

· Goods free from alive insects

· Free from poisonous seeds/husks but tolerance maximum 0.10% castorseed and/or castorseed husks.

· Other quality / condition in accordance with Brazilian Legislation ruling at time and place of shipment.


Wheat Grain

Wheat is a cereal grain cultivated worldwide. In 2013, world production of wheat was 713 million tons, making it the third most-produced cereal after corn (1,016 million tons) and rice (745 million tons).

This grain is grown on more land area than any other commercial food. World trade in wheat is greater than for all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than other major cereals, maize (corn) or rice. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop and ahead of maize, after allowing for maize's more extensive use in animal feeds.

There are six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) Hard white, 6) soft white wheat. The hard wheats have the most amount of gluten and are used for making bread, rolls and all-purpose flour. The soft wheats are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits.

Major cultivated species of wheat:

  • Common wheat or Bread wheat (T. Aestivum) – A hexaploid species that is the most widely cultivated in the world.

  • Spelt (T. Spelta) – Another hexaploid species cultivated in limited quantities. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum).

  • Durum (T. Durum) – The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.

  • Emmer (T. Dicoccon) – A tetraploid species, cultivated in ancient times but no longer in widespread use.

  • Khorasan (Triticum turgidum ssp. turanicum also called Triticum turanicum) is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Afghanistan and the northeast of Iran. This grain is twice the size of modern-day wheat and is known for its rich nutty flavor.

  • Einkorn (T. Monococcum) – A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.

Classes used in the United States:

  • Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta & bulghur; high in protein, specifically, gluten protein.

  • Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.

  • Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.

  • Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat.

  • Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.

  • Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.

* Our Wheat Specifications

  • Commodity: NON-GMO Wheat

  • Quality / Condition: Brazilian or Uruguaian milling wheat.

  • Protein: 12,50% minimum on dry basis AOAC 984.13A

  • Moisture: 13,0% maximum AACC 44.15.02

  • Foreign Matter: 1,5% maximum

  • Bug Damaged: 1,0% maximum

  • Test Weight (PH): 78,00 kg/HL minimum AACC 55.10

  • Other Impurities: 1,50% maximum

  • Falling Number: 250s minimum AACC 568103

  • W: 180 minimum AACC 543002

  • Wet Gluten: 25 minimum AACC 381202

  • Vomitoxin: 2PPM maximum AACC 454101