Lentils

Albatroz International participates in both the export and import of rice. As a leading exporter of commodities based in India, the company would be well-positioned to leverage India’s abundant rice resources and cater to international demand. Furthermore, Albatroz International’s commitment to connecting global markets aligns with the nature of the rice trade, where rice flows from surplus regions to those with higher demand. Therefore, it is reasonable to conclude that rice constitutes a significant component of Albatroz International’s export and import activities.

Toor Dal

Toor dal, also known as split pigeon peas, is a staple lentil in Indian cuisine, used in various dishes like dal tadka and sambar.

Urad Sabut

Urad sabut, also known as whole black gram, is a type of lentil commonly used in Indian cuisine to make dal makhani, papadum.

Urad Dhuli

Urad dhuli, also known as split and skinned black gram, is a lentil used in Indian cuisine to prepare dishes like dosa, idli, and vada.

Masoor Dal (Sabut)

Masoor dal (sabut), also known as whole red lentils, is a nutrient-rich lentil commonly used in Indian cuisine to prepare various dal dishes and soups.

Masoor Dal (Dhuli)

Masoor dal (dhuli), also known as split red lentils, is a quick-cooking lentil commonly used in Indian cuisine to prepare dal and soups.

Kidney Beans

Kidney beans, rich in protein and fiber, are versatile legumes used in various cuisines, known for their kidney-like shape.

Chick Peas

Chickpeas, also known as garbanzo beans, are versatile legumes packed with protein and fiber, popular in Mediterranean and Indian cuisine.

Moong Dal (Sabut)

Moong dal (sabut), also known as whole green gram, is a nutritious lentil used in Indian cuisine to make khichdi, dal, and various sweet dishes.