KARCO Food Division
Bananas are one of the most widely consumed fruits in the world.
Bananas are grown in at least 107 countries, but primarily in Latin and South America from countries like Costa Rica, Ecuador, Colombia, Honduras, Panama and Guatemala.
KARCO food division focuses its trading with well-known variety of banana: Cavendish Bananas.
Cavendish bananas are the most common variety. They are the long yellow, slightly sweet bananas available in most supermarkets.
KARCO can provide a variety of rice from India. Rice is a staple food for nearly half of the world’s seven billion people. However, more than 90% of this rice is consumed in Asia, where it is a staple for a majority of the population, including the region’s 560 million starving people. There are dozens of different ways to classify the scores of types of rice from all over the world, but rice is generally described as being, long grain, medium grain, and short grain. The primary differences are their cooking characteristics and, in some cases, a subtle flavor difference.
Long-grain rice has a long, slender kernel that is four to five times longer than their width. The cooked grains are separate, light and fluffy. Medium-grain rice has a shorter, wider kernel (two to three times longer than their width) than long grain rice. The cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. Short-grain rice has a short, plump, almost round kernel. The cooked grains are soft and cling together; short-grained rice is used for risotto and sushi.
Basmati rice is an aromatic long-grain, slender non-glutinous rice from India. When cooked it swells only lengthwise resulting in long slender grains that are very dry, light and separate-not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means “queen of scents” or “pearl of scents.” For centuries, it has been exported to the Arab countries, where many traditional rice dishes are cooked with basmati rice.
BROWN RICE or HULLED RICE
Brown rice is unpolished rice, milled to remove the hull from the kernel but retain the rice bran layer and the germ, which give it a nutty flavor and chewy texture. It also has a lower gly. index and is more nutritious because the bran contains most of the vitamins, minerals and fiber rich in minerals and vitamins, especially the B-complex vitamin group. (In contrast, white rice is milled to remove the bran layer for a milder taste and texture, and brown and white rice have similar calories, carbohydrates, fat and protein).
Grown in Thailand, jasmine is aromatic long grain rice that has a distinctive jasmine aroma after cooking and a faint flavor similar to that of popcorn. The cooked grains are soft, moist and cling together. Jasmine is the most popular rice in Thailand and Southeast Asia. This excellent white rice cooks in similar fashion to basmati but possesses a rounder, more starchy grain (i.e., it’s sticky, where basmati is not). It can be interchanged with white basmati rice in recipes. It naturally lends itself to coconut dishes and seafood dishes. Jasmine rice is a good source of B vitamins and complex carbohydrates.
Regular-milled white rice, often referred to as “white” or “polished” rice, is the most common form of rice. The outer husk is removed and the layers of bran are milled until the grain is white. While removing the bran and germ makes white rice more tender and delicate, it removes much of the nutrients as well. To compensate, converted rice uses a steam process to retain some of the nutrients.
Wild rice grows in shallow water. Instead of being cultivated, as the name indicates, it grows wild in small lakes and slow-flowing streams. There are four species of wild rice, three native to North America: Northern wild rice from the Great Lakes region, Wild rice, which grows in the Saint Lawrence River and on the Atlantic and Gulf coasts; and Texas wild rice which grows along the San Marcos River in central Texas. The fourth species is native to China, Manchurian wild rice.
Sugar is a sweet crystalline substance obtained from various plants.
Sugar occurs in greatest quantities in sugar cane and sugar beets from which it is separated for commercial use.
KARCO specializes in trading the two most widely used types of Indian sugar, both in the food industry and for domestic usage: White Sugar and Brown Sugar.
There are different types of granulated sugar. Some of these are used only by the food industry, professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored food
KARCO sources soy from the India, Canada and Iran. We work with farmers in India and Iran to obtain soy. Soy, a bean, is found in foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is kind of like a soy cake), and tofu.
Soy is also sometimes added to foods like breads, cereals, and meat products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot dogs.
KARCO sources coffee from South America. Coffee is a brewed beverage made from the roasted seeds, once the berries of the coffee plant are harvested; the flesh is removed and discarded, leaving only the seed. Prior to roasting the beans have a grey-green color and are referred to as green coffee. Because the beans are very shelf stable at this point, they are sold and shipped green.
Coffee beans vary in their size, shape, color and flavor depending on the region and conditions in which they were grown. The range of unique flavors and aromas between regional varietals is as expansive as the variety of wine available from different vineyards.
Most regional varietals will also fall within two main categories, Robusta or Arabica.
Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor intensive, low yield plants produce a high demand bean that sells for a higher price.
Robusta coffee tends to have a more acidic and harsh flavored than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Because Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta variety.
A tuna is a saltwater finfish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae) – which together with the tunas, also includes the bonitos, mackerels, and Spanish mackerels.
KARCO sources tuna from Iran and Indian Oceans. We have suppliers represented in the areas rich in tuna, fresh and canned.
The pineapple (Ananas comosus) is a tropical plant with an edible fruit, also called pineapples, and the most economically significant plant in the family Bromeliaceae.
Pineapples may be cultivated from the offset produced at the top of the fruit, possibly flowering in five to ten months and fruiting in the following six months. Pineapples do not ripen significantly after harvest.
KARCO sources pineapple/ananas from Costa Rica, Brazil, and the Philippines who accounted for nearly one-third of the world’s production of pineapples in 2018.
KARCO can also supply a large list of spices from India. Please contact us for your requirements