Crop Consumables

Wheat
Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize (corn) or rice, the other major cereals. Wheat is one of the first cereals known to have been domesticated and wheat's ability to self-pollinate greatly facilitated the selection of many distinct domesticated varieties. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop. Our wheat is acquired from high quality strains around the world, with a strong emphasis on consistency of quality with every crop harvest.
Corn
Maize, known in many English-speaking countries as Corn, is a grass domesticated by indigenous peoples. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried corn back to Europe and introduced it to other countries through trade. Corn spread to the rest of the world due to its popularity and ability to grow in diverse climates. Corn is the most widely grown crop in the Americas with 332 million metric tons grown annually in the United States alone. Our corn is acquired from high quality strains around the world, with a strong emphasis on consistency of quality with every crop harvest.
Rice
As a cereal grain, rice is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second-highest worldwide production, after corn. Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. Our rice is acquired from high quality strains around the world, with a strong emphasis on consistency of quality with every crop harvest.
Soybeans
The English word "soy" is derived from , the Japanese word for soya sauce; "soya" comes from the Dutch adaptation of the same word. Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein. Soybeans were a crucial crop in eastern Asia long before written records. They remain a major crop in China, Japan, and Korea. Prior to fermented products such as Soy sauce, tempeh, natto, and miso, soy was considered sacred for its use in crop rotation as a method of fixing nitrogen. Our soybeans are acquired from high quality strains around the world, with a strong emphasis on consistency of quality with every crop harvest.
Beans
The common bean has been cultivated for six thousand years in the Americas. Beans were an important source of protein throughout Old and New World history, and still are today. There are over 4,000 cultivars of bean on record in the United States alone. Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine to thirteen grams of fiber. Soluble fiber can help lower blood cholesterol. Beans are also high in protein, complex carbohydrates, folate, and iron. Our beans are acquired from high quality strains around the world, with a strong emphasis on consistency of quality with every crop harvest.
Lentil
The Lentil plant likely originated in the Near East, and has been part of the human diet since the aceramic Neolithic times, being one of the first crops domesticated in the Near East. With approximately 26% of their calories from protein, lentils and generally any pulses or legumes have the third-highest level of protein, by weight, of any plant-based food after soybeans and is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian populations. Our lentils are acquired from high quality strains around the world, with a strong emphasis on consistency of quality with every crop harvest.
Cooking Oil
Cooking oil is purified fat of plant origin, which is usually liquid at room temperature. Since the dawn of man, people have used cooking oil to enhance the flavor of their food by adding a form of cooking oil to their dishes. Nothing has changed much in that respect other than the population, which has become larger by astronomical proportions. The need for cooking oil will always be there as the world keeps consuming food for sustenance. Our cooking oils are made from the best ingredient around the world, with a strong emphasis on quality and flavor with every use.