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Cambodian Jasmine Brown Rice

Cambodian Jasmine Brown Rice rice is a type of premium rice from Cambodia under categories of "Fragrant rice”. It is very common in high-end household consumption. Jasmine rice is planting in one season (wet season) with the traditional and conventional plantation.

Brown rice is the “unrefined” version of white rice. Before white rice went through the refining process, it at one time looked exactly like brown rice. Brown rice, unlike white rice, still has the side hull and bran, which renders quicker cooking times and makes it easier to digest as it’s much “lighter” in the in the stomach.

The healthy benefits of brown rice are:

1. Rich in Selenium: Brown rice is rich in selenium which reduces the risk for developing common illnesses such as cancer, heart disease and arthritis.

2. High in Manganese: One cup of brown rice provides 80% of our daily manganese requirements. Manganese helps the body synthesize fats. Manganese also benefits our nervous and reproductive systems.

3. Rich in Naturally-Occurring Oils: Naturally occurring oils are beneficial for the body as these healthful fats help normalize cholesterol levels.

4. Promotes Weight Loss: The fiber content of brown rice keeps bowel function at it’s peak since it makes digestion that much easier. Brown rice is the perfect addition to the daily diet for those seeking bowel regularity. In addition, brown rice also makes the tummy feel full which translates to smaller meal portions.

5. Considered Whole Grain: Brown rice is considered a whole grain since it hasn’t lost its “wholeness” through the refinement process. Wholes grains are proven to reduce the buildup of arterial plaque and reduce the risk of heart disease and high cholesterol.

6. Rich in Anti-Oxidants: This is one of the best kept secrets regarding brown rice. We usually associate anti-oxidant rich foods with blueberries, strawberries and other fruits and vegetables. The antioxidant capacity of brown rice is right up there with these super stars.

7. High in Fiber: Brown rice is high in fiber and on top of the list for foods that can help prevent colon cancer. This can be attributed to the high levels of fiber naturally contained in brown rice. These fibers attach to substances that cause cancer as well as to toxins in the body, thus eliminating them and keeping them from attaching to the colon wall.

8. A Slow-Release Sugar: Brown rice helps stabilize blood sugar levels; therefore, it’s an excellent food choice for those suffering from diabetes. Studies show that those who consume one half cup of brown rice daily reduce their risks of developing diabetes by 60%. On the other hand, those who consume white rice regularly increase their chances of developing diabetes 100 fold.

9. Perfect Baby Food: Brown rice cereal or brown rice itself is the perfect baby’s first food due to the dense natural nutrition and fiber it contains. This is a much better choice than refined white rice cereal products as rapidly growing babies and toddlers require nutrient rich diets to help maintain rapid growth cycles.

10. Candida Yeast Infections: Brown rice is the perfect adjunct for candida yeast infection treatments given that high glycemic and otherwise sugary/starchy foods are prohibited during most candida treatment protocols. The natural digestibility of brown rice coupled with the high fiber content can help sensitive digestive systems heal from an overgrowth of candida organisms.

Finally, brown rice is simply delicious and a fantastic staple for both vegetarian and vegan diets. Brown rice can be used as a white rice alternative in most vegetarian recipes and provides a full, rich and somewhat nutty flavor. Brown rice flour can be used for vegetarian pancakes, breads and other baked goods. All in all, brown rice is clearly the healthy choice.

Cambodian Parboiled Rice

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.

[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA, France & Cambodia.

[2] Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice. Parboiling drives nutrients, especially thiamin, from the bran to endosperm.

[3] hence parboiled white rice is 80% nutritionally similar to brown rice.[citation needed] Because of this parboiling was adopted by North American rice growers in the early 20th century.
The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, alpha-amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[4] which, when fully hydrated are at maximum viscosity.

[5] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylase molecules re-associate with each other and form a tightly packed structure. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit gut health in humans.

[6] However, this also makes the kernels harder and glassier. Small amounts of milk are often added to parboiled rice as a means to stop over-hardening.[citation needed] Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.

Organic Parboiled Rice

Organic Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk from organic paddy. The three basic steps of parboiling are soaking, steaming and drying.

[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA, France & Cambodia.

[2] Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice. Parboiling drives nutrients, especially thiamin, from the bran to endosperm.

[3] hence parboiled white rice is 80% nutritionally similar to brown rice.[citation needed] Because of this parboiling was adopted by North American rice growers in the early 20th century.
The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, alpha-amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[4] which, when fully hydrated are at maximum viscosity.

[5] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylase molecules re-associate with each other and form a tightly packed structure. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit gut health in humans.

[6] However, this also makes the kernels harder and glassier. Small amounts of milk are often added to parboiled rice as a means to stop over-hardening.[citation needed] Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.

Organic Jasmine Red Rice

Cambodian Jasmine Red Rice is a special variety of rice that is red in color because it contains anthocyanins. It is generally unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Red rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.

Red rice is a type of unpolished rice that has higher nutritional value than white rice or polished rice. Cooking time is usually longer than white rice and has a nutty flavor and sweeter taste. It is rich in fiber content, Vitamin B1 & B2, iron and calcium. Owing to high nutritive content and health benefits of red rice, it is highly recommended for heart patients and diabetics. It is also popular among health freaks and fitness enthusiasts as its high fiber content helps gain less weight. By consuming red rice, one can get the following nutrients and health benefits.

Fiber

Red rice benefits one in the same way as whole grain foods. It is loaded with fiber. Fibers are stored in the gastrointestinal passage for a long time,
thus they keep our stomach full and keep supplying us with energy. With increased fiber intake, hunger pangs are less and calorie intake is automatically restricted. People on diet or weight loss regime are thus recommended red rice instead of white polish rice. Fibers also help prevent cancer, gallstones, childhood asthma and controls obesity.
                                                                                                                                               
Anti-oxidants

Red rice being whole grains is a good source of three kinds of anti-oxidants, water soluble, insoluble and fat soluble. These oxidants are multifunctional and keep releasing energy for a longer period of time. The fact that anti-oxidants guard our heart, consumption of red rice   becomes more crucial to minimize the risk of cardiovascular diseases.                                                                                                                                 

Minerals

Red rice contains most of the minerals as it contains a part of bran in it. This is one of the most importantbenefits of red rice. It contains magnesium and calcium in large quantities. Magnesium helps reduce asthma, migraine attacks, lower blood pressure, and lower risk of heart attacks. It also helps regulate the nervous system and tones our muscles. Magnesium together with calcium helps build strong bones and prevent arthritis and osteoporosis.
                                                                                                                                                 
Lignan

Lignans converted to enterodiole and enterolactone are inversely related to death. Red rice is a source of plant lignan that protects us from death as it gets converted to enterodiole and enterolactone. This is one of the lesser known benefits of red rice which cannot be ignored at any cost.
                                                                                                                                             
Lowers Cholesterol, diabetes, reduces risk of cancer and fights obesity

Red rice is a source of carbohydrate that supplies us energy as well as the nutrients of bran oil  that is Omega-3 fatty acids. It is because red rice has some part of bran left on it. Bran oil is believed to reduce cholesterol or LDL-low density lipoprotein, cholesterol which is the root cause of many diseases. Fibers present in red rice are extremely healthy for heart. Red rice helps keep blood sugar levels at normal and highly beneficial for diabetic patients. It also helps minimize risk of breast cancer, colon cancer and many other types of cancers. Because they keep away hunger, it is highly beneficial for obese, as they tend to reduce frequency of food intake. Thus consumption of red rice is beneficial in preventing and controlling many deadly diseases.

Cambodian Refined Sugar/ Phnom Penh Sugar / Cambodian White Sugar

Cambodia starts exporting our first time Cambodian sugar caned production in the benefit for import duty free for European market. Refined Sugar, White Sugar and Brown Sugar are available now.

White Sugar (Made in Cambodia )

For more detail please => www.signaturesasia-sugar.com

Description Specification Actual Result
Color 46-200IU 64
POL >99.50 Z 99.61
Size % >55.0 68.40
Moisture % <0.08 0.02
ASH % <0.04 0.03
Sediment % <0.02 0.0197

 

Refined Sugar 100% ( Made in Cambodia)

 

 Description Specification Actual Result
Color <45 IU 23
POL >99.70 Z 99.92
Size % >55.0 66
Moisture % <0.04 0.03
ASH % <0.04 0.02
Sediment % <0.02 0.0057

 

- Minimum Order                                  : 480 Mt per shipment 

- Packaging                                           : No Private Available

- Packaging Size                                  : 50kg/ 1,000kg

- Quanitity Available                             : 90,000 mt per annual

 

European Export Documents to be provided upon each shipment, and Sugar importer for EU market is very benefit from Import Duty which is Zero percent from Cambodia origin.

 

Raw Sugar

1. Pol ≥ 98.50

2. Color : Max 3,000 ICUMSA

3. Moisture : 0.3

 

 

Refined Sugar ICUMSA 45

1. Pol ≥ 99.80

2. Color : Max 45 ICUMSA

 

3. Moisture : 0.05
4. Type A
    - Crystal Size : 400-600 micron
    - Crystal Size : 600-800 micron


White Sugar

 

1. Pol ≥ 99.50

2. Color : Max 100 ICUMSA

3. Moisture : 0.08
4. Type A
    - Crystal Size : 600-800 micron
    - Crystal Size : 1,200-1,800 micron

 

 

 

 

 

 

 

Cambodian Crude Palm Oil

Signatures of Asia Co.,Ltd is now exporting Cambodian Crude Palm Oil from Cambodia to other markets like Malaysia, Indonesia, Pakistan, India, Switzerland, Netherland ...etc.

Cambodian Crude palm oil still consider as conventional crude palm oil and eco-friendly raw material.

To import crude palm oil with Cambodian origin to European market, you are entitled to enjoy the import duty free which is approximately 60USD/mt.

Crude Palm Oil Specification:

ITEM UNIT RESULT
Free Fatty Acid % 3.84
Moisture % 0.13
Impurity % 0.02
M & I % 0.15
DOBI % 2.72

 

**** Estimated Price range : http://www.palmoilhq.com/crude-palm-oil-cpo-futures

 

- Minimum Order         : 110 Mt per shipment 

- Packaging Size         : Flexi bag, Iso Tank

- Miximum Loadinhg   : 22mt/20' 

- Quanitity Available    : 20,000 mt per annual out of total production 50,000mt/annual

- Payment                   : L/C 100% or 30% T.T in advance and 70% against export document.

- Delivery                    : 1-2 weeks after payment confirmed.

**** Long term contract commitment is open for negotiation ***

 

Export Documents :

1. Commercial Invoice

2. Certificate of Analaysis ( manufacturer )

3. Quantity Certificate

3. Phytosanatory Certificate ( Include fit for human consumption )

4. Certificate of Origin (Form A, Form D, Form N )

5. Packing List

6. Bill of Lading

 

 

 

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Signatures of Asia is a member of Bayon Heritage Holding Group.

# 5A, Street 388, Sangkat Toul Svay Prey II, Khan Chamkamorn, Phnom Penh, Cambodia.

Tel: (+855)23-997178/ 12-912812 / 12-583483 / 92-989999
Fax: (+855)23-992243

Email: peter@signaturesasia.com

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