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Guides for rice and food importers
Plain-language articles on rice varieties, specifications, import steps and produce seasons.
1121 vs 1509 basmati rice: which should you import?
How 1121 and 1509 basmati differ in grain length, cooking, price and supply, and how to choose the right one for your market.
What is sella rice? Raw, steam, creamy and golden sella explained
Sella is parboiled rice. Learn how raw, steam, creamy sella and golden sella basmati are made, how they cook and which markets prefer each.
How to import rice from India: a step-by-step guide for buyers
The steps, documents, payment terms and Incoterms involved in importing basmati or non-basmati rice from India, from first quote to customs clearance.
Basmati vs non-basmati rice: choosing for your market
What makes rice basmati, how aromatic and non-basmati varieties such as Sugandha, Sharbati, IR-64 and Sona Masoori compare, and how importers choose.
Rice specifications explained: moisture, broken, grain length and more
A plain-language guide to the terms on a rice specification sheet, from average grain length and broken percentage to moisture, purity and chalky grains.
Buying red onions from India: seasons, sizes and packing
When Indian red onions are harvested, how they're graded and packed for export, and what to include in your onion order.
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