Grains (Chickpeas, Lentils, Peas, Dal and Beans)

Order Now

Booking request (+971) 50 516 8638 or fill in the Order Form
Our History

01

Grains

    Cashew Nut

    Intro

    Our premium cashew nuts are sourced from the fertile tropical regions where warm tropical conditions allow the cashew trees to flourish. We partner with local farming cooperatives who have perfected generations-old techniques for growing and harvesting the finest nuts.

    Cashew nuts are one of the most sought-after and versatile nuts globally, prized for their rich flavor, crunchy texture, and numerous health benefits. As a leading export company, Amma Trading Company specializes in sourcing and supplying high-quality cashew nuts to meet the growing demand of international markets. 

    Cashew Varieties

    • White Wholes
    • Scorched Wholes
    • Desert Wholes
    • White Pieces
    • Scorched butts
    • Scorched Pieces

    We offer a range of cashew nut grades to cater to diverse customer needs:

    – W180: Whole cashew kernels, largest size, ideal for snacking and gourmet applications
    – W210: Whole cashew kernels, medium size, suitable for baking, cooking, and snacking
    – W240: Whole cashew kernels, smaller size, perfect for confectionery, desserts, and sauces
    – Butts (B): Broken cashew kernels, ideal for baking, cooking, and industrial applications
    – Pieces (P): Cashew kernel pieces, suitable for baking, cooking, and manufacturing

    Order Here

    02

    03

    Vanilla Beans

    Intro
    We supply vanilla beans of all grades and these include Split, Super, Extraction and Fresh vanilla beans, which are sourced from the Pearl of Africa Uganda direct from our closely monitored co-operative partnerships with local farmers, the characteristic of the Uganda vanilla has fruity and floral profile and impressive size. We source our beans from the fertile hills of Kigezi region in western Uganda. Within: Bundibugyo District, Kasese District and Fort Portal District. These Vanilla Beans have a unique taste character resulting from the country’s excellent climate condition. The tropical climate and fertile soils provide the ideal conditions for cultivating bulk vanilla beans of the finest quality.

    Vanilla Specification

    Sr.noType of VanillaSpecificationVanillin Content
    1Gourmet beans (16 -21 cm)Moisture 30 – 35%1.8 & above
    2Gourmet beans (Below 16 cm)Moisture 30 – 35%1.8 & above
    3TK beansMoisture 25- 28%1.8 & above
    4Extraction beansMoisture 20 – 24%1.8 & above
    5Split beansMoisture 20 – 24%1.8 & above
    6Cuts beansMoisture below 20%1.8 & above

    What makes Ugandan Vanilla Beans stand out?

    Don’t Underestimate Ugandan Vanilla Beans! A Flavorful Choice Ugandan vanilla beans often fly under the radar, but they are a remarkable ingredient that deserves recognition. While some may compare them to Madagascar vanilla beans, it’s essential to focus on what makes Ugandan vanilla unique. Ugandan bulk vanilla beans are known for their exceptional quality, distinct aroma, and intense flavor profile. The country’s unique climate and soil conditions create an ideal environment for vanilla cultivation, resulting into plump, moist, and bursting vanilla beans with natural goodness. Each vanilla pod is a testament to the meticulous care and dedication of the farmers who nurture these delicate orchids.

    • Distinct Flavor Profile.
    • Sustainable Farming Practices.
    • Cultural Heritage.
    • Culinary Versatility.

    Ugandan vanilla beans often fly under the radar, but they are a remarkable ingredient that deserves recognition. While some may compare them to Madagascar vanilla beans, it’s essential to focus on what makes Ugandan vanilla unique.

    Distinct Flavor Profile

    Ugandan vanilla beans are known for their rich, bold flavour, characterized by creamy sweetness and subtle notes of chocolate and spice. This complexity makes them ideal for both sweet and savoury dishes. In contrast, Madagascar vanilla tends to have a classic, sweet profile that is widely popular in desserts.

    Sustainable Farming Practices

    Sourced from smallholder farmers in Uganda, these beans are cultivated using traditional and sustainable farming methods. By choosing Ugandan vanilla, you support local economies and promote environmentally friendly agricultural practices.

    Cultural Heritage

    The cultivation of Ugandan vanilla is steeped in cultural significance, with farmers employing techniques passed down through generations. This deep-rooted heritage adds a rich narrative to every bean.

    Culinary Versatility

    Whether you’re baking desserts or enhancing savory recipes, Ugandan vanilla beans bring exceptional flavor and aroma. They offer endless possibilities in the kitchen, making them a versatile addition to your culinary repertoire.
    While Madagascar vanilla beans are well-known for their quality, Ugandan vanilla beans offer a unique flavor experience and sustainability that should not be overlooked. Embrace the depth and richness of Ugandan vanilla in your cooking!

    From the time an order is received until it is prepared for delivery to the client or customer, the processing of vanilla beans takes three months. Farmers harvest vanilla under the guidance of their Peer Farmer Supervisors, who direct the initial sorting process and ensure that the farmer eliminates lacking or too short beans. After that, the vanilla gets transported in sacks to the buying centres, where we purchase it. At each centre a clean dry sorting area is provided and covered with a tarpaulin.

    Vanilla Processing

    Cooking is done in clean drums designated for natural vanilla. Sweating is done in blankets designated for natural vanilla. After a period of sun-drying on reed racks, the vanilla is stored in wooden boxes for further slow curing and aroma development. The natural vanilla remains in these boxes until it is ready for export.
    Finally natural beans are graded by length and quality at different times to avoid any contamination and stored in separate clearly marked boxes in different areas of the processing facility until export.
    Length of BeansGrade of Beans
    15 cm and aboveI
    10-15 cmII
    10 cmIII
    Splits, cuts and damaged beansIV

    Killing

    Graded beans are immersed in hot water at a temperature of 70oC for periods as indicated below:
    Period of ImmersionGrade of Beans
    5 minutesI
    4 minutesII
    2 minutesIII
    1.5 minutesIV

    Sweating

    The treated beans are then transferred immediately to a wooden box lined with
    blanket, for sweating and kept for 36-48 hours. The temperature initially is to be
    48-50oC. By then, the beans will attain light brown colour and start imparting
    aroma.

    Sun Drying

    Later on, the beans are spread in hot sun (from 12 noon to 3 pm) over wooden loft on a clean black blanket. The temperature of the bean, at this time should raise to 50oC. Later on, the bundles are transferred to the sweating box. Sun drying and sweating is continued grade-wise, as follows:
    PeriodGrade
    12-14 daysI
    7-10 daysII
    5-7 daysIII & IV

    Slow Drying

    The next step involves the spreading of the beans in racks kept in well-ventilated room maintained around a temperature of 35oC and relative humidity of 70 per cent. The duration of slow drying is as follows:
    Period of ImmersionGrade of Beans
    20-35 daysI
    10-20 daysII
    3-10 daysIII
    2-8 daysIV

    Slow Drying

    Order Here

    Cocoa Beans

    Intro

    Cocoa finds its home in the sun-kissed lands of Uganda, mainly in the central region, western and southeastern and southwestern regions, and some parts of the eastern region mainly in Busoga region which shine as prime locations for cocoa cultivation. The favourable climate, with moderate temperatures and ample rainfall, provides the ideal conditions for cocoa trees to thrive. With roots deeply entrenched in Uganda’s fertile lands, there is also favourable climatic conditions that allow the cocoa to thrive. It is grown in warm, humid climates and requires well-drained soils, perfect conditions found in Uganda.

    Cashew Varieties

    • White Wholes
    • Scorched Wholes
    • Desert Wholes
    • White Pieces
    • Scorched butts
    • Scorched Pieces
    • Temperature: Cocoa trees prefer warm, humid climates with an average temperature of 25-27°C. They can tolerate short periods of cooler temperatures, but they will not thrive in cold climates.
    • Humidity: Cocoa trees need high humidity levels of 70-80%. They will not do well in dry climates.
    • Rainfall: Cocoa trees need an annual rainfall of 150-200 cm. They can tolerate some drought, but they will not produce well if the soil dries out completely.
    • Soil: Cocoa trees prefer well-drained, loamy soils that are rich in organic matter. They will not do well in heavy clay soils or soils that are prone to waterlogging.
    • Sunlight: Cocoa trees need full sun to thrive. They will not do well in shaded areas.

    We commit to fair trade throughout our engagements with the farmers and also adhere to sustainable and responsible sourcing practices. Our goal is to establish and expand long-term contracting facility with cocoa farmers as a way of value addition and mitigation of their risk exposure.

    The aim for Amma Trading in becoming the best exporters of cocoa beans from Uganda is to help smallholder cocoa farmers get fair price out of their products by firmly opening up a way for them to reach the global market. To achieve this, quality and sustainability are key factors: our approach is to engage smallholder farmers’ cooperatives, support them with most important farm inputs and closely monitor their operations to ensure that responsibility, ethical standards and quality checks and balances are solidly upheld.

    Our company strategy is centered on sustainability. Our commitment lies on preserving the environment and enhancing the financial and societal welfare of cocoa growers. We work tirelessly to improve and sustainably develop our processes. We go above and beyond and are actively working towards attaining full traceability for all of our cocoa for customers with special traceability demands.

    Soil preparation is the first step in effective cocoa production, just as a strong structure needs a strong foundation. Cocoa trees are picky plants that need rich, well-drained soil in order to thrive. From planting to harvesting, cocoa takes two to three years. On the other hand, a cocoa tree may not begin bearing fruit for up to five years.

    Planting

    Cocoa trees are planted in a nursery bed and then transplanted to the field when they are about 6 months old.

    Flowering

    Cocoa trees start to flower when they are about 3-4 years old. The flowers are small and white, and they bloom in clusters.

    Fertilization

    Cocoa trees are pollinated by insects. The flowers only last for a day, so pollination must happen quickly.

    Fruiting

    Cocoa pods start to form about 5-6 months after pollination. The pods are green at first, but they turn yellow or orange when they are ripe.

    Harvesting

    Cocoa pods are harvested when they are ripe. The pods are cut from the tree with a machete, and they are then opened to remove the beans.

    Fermentation

    The beans are fermented for about 5-7 days. This process helps to develop the flavour of the beans.

    Drying

    The beans are dried in the sun for about 5-7 days. This process helps to remove the moisture from the beans and to preserve them.

    Processing

    The beans are then processed to remove the husks and grind them into cocoa powder or chocolate.

    Order Here

    04