Chickpea (Scientific Name: cicer arietinum) is an edible grains (legume). Chickpea plant is a one-year-old short shrub of the legume family and its height reaches about 30 cm.
Chickpea is white, cream, yellow or reddish brown and Its surface is smooth in some and wrinkled in others. The Weight of 100 Chickpeas is around 9 to 40 g, and the lighter the color of the seed, the greater its weight.
Like other legume, chickpea have high fiber. Fiber cleanses the digestive system. This type of fiber reduces blood glucose and cholesterol and cut down insulin requirement in diabetics and protects the heart. In addition, chickpeas are a friend of the liver, intestines, scalp, eyes, circulation and all organs of the body.
Chickpea is a source of vitamin B9 that helps to make red and white blood cells and prevent anemia and maintain skin health. Also Vitamin B9 has a main role in cell division and good fetal growth.
Standard of Chickpea species
The standard of chickpea species, guidelines and international codes of codex (CODEX ALIME NTARIUS) has led to security and fairness in world food trade. The Codex states that all foodstuffs, including chickpeas and other legumes, have a high quality standard that is universally recognized and that FAO uses this standard. This standard has given consumers confidence in the quality of food purchased, including legumes, and that importers can have a basis for the exact characteristics of the products they buy.
The chickpeas should be 2 to 3 times larger in size after baking. Kermanshah (one of the provinces of Iran) and America’s chickpea have sweet taste, but Turkey and India have no taste. The chickpeas of the Kermanshah are in compliance with the standards for the immaturity and injury.
But in general, Iranian chickpeas, especially Kermanshah chickpeas in sizes 8 and 9 are considered to be among the highest quality in the world.
|Chickpea species||Maximum humidity||Maximum permissible percentage of pest||The rate of immaturity||Percentage of injury||The maximum amount of heterogeneity in terms of color, size & variety||Maximum external material||color||size||Baking time(Min)|
An important factor to consider for buying chickpeas is the quality of the product. Like other beans, chickpeas that have the following characteristics are good in quality:
- Large size.
- Have a good flavor.
- Short cooking time
- Its skin color is light.
- There is no staining on the chickpea seed.
The tiny, long-lasting baking, and dark-colored chickpeas are lower-quality diets that have the lower price in the chickpea and cereal markets.
According to the latest reports, annual production of chickpea in Iran is about 278.000 tons and we exported part of them to Iraq, Afghanistan, Pakistan, Qatar and some European countries.
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