FOODINDUSTRIES
Hamta Group’s Food division importing huge volume of quality Rice and Halal food in Iran

Hamta Group Food industry affiliated company (Aeroplane Rice) is the biggest supplier of Rice in Iran. Having an annual turnover of 300 million USD, At pre­sent, demand for halal food in Islamic coun­tries amounts to $80 billion a year. We want to increase our share in the global market to at least $1 billion by the year 2025

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Long Grain Rice

All-purpose long grain rices are imported mainly from the USA, Italy, Spain, Surinam, Guyana and Thailand and can be used for all styles of cooking. At one time long grain rice was exported from India and was called patna after the district in which it grew. Today most of the long grain rice is imported into the UK from America. Long grain rice is a slim grain which is 4-5 times as long as it is wide. When it is harvested it is know as 'rough' or 'paddy' rice. It undergoes different milling techniques to give different types of rice.

Regular Long Grain White Rice

One of the most popular types of rice because it has a subtle flavour which perfectly complements both rich and delicate sauces. Milled to remove the husk and bran layer, the grain is slim and 4-5 times as long as it is wide. On cooking the grains separate to give an attractive fluffy effect. Extremely versatile and is used for countless international savoury dishes. It is also an essential in Chinese Cooking.

Regular Long Grain White Rice

One of the most popular types of rice because it has a subtle flavour which perfectly complements both rich and delicate sauces. Milled to remove the husk and bran layer, the grain is slim and 4-5 times as long as it is wide. On cooking the grains separate to give an attractive fluffy effect. Extremely versatile and is used for countless international savoury dishes. It is also an essential in Chinese Cooking.

Easy-Cook Long Grain White Rice

This variety has a slightly fuller flavour. Unlike regular white rice which is milled direct from the field , it is steamed under pressure before milling. This process hardens the grain, reducing the possibility of over-cooking. It also helps to retain much of the natural vitamin and mineral content present in the milled layers. When raw the rice has a golden colour, but turns white upon cooking. Can be used in the same dishes as Regular Long grain, but is particularly good for rice salads.

Speciality Rice

These include the aromatics, risotto, glutinous and pudding rice which are particularly suited to ethnic cuisines. These are often grown, cooked and eaten in the same location. Many rice varieties have been central to geographical region's survival.

Japonica Rice

Short and medium grain. Grown mainly in California. It comes in a variety of colours including red, brown and black. Its used in Japanese and Caribbean cuisines due to its characteristic clingy moist and firm nature when cooked.

Jasmine Rice

Another aromatic rice, although its flavour is slightly less pronounced than basmati. It originates from Thailand. The length and slenderness of the grains suggest that they should remain separate on cooking but it differs from other long grain rices in that it has a soft and slightly sticky texture when cooked. Good with Chinese and South East Asian food.

Aromatics

The first class of rice which is classed as speciality is aromatic rice. These contain a natural ingredient, 2-acetyl 1-pyroline, which is responsible for their fragrant taste and aroma. The fragrance quality of aromatic rice can differ from one year's harvest to the next, like wine. The finest aromatic rices are aged to bring out a stronger aroma.


FOOD
INDUSTRIES

Hamta Group’s Food division importing huge volume of quality Rice and Halal food in Iran

Hamta Group Food industry affiliated company (Aeroplane Rice) is the biggest supplier of Rice in Iran. Having an annual turnover of 300 million USD, At pre­sent, demand for halal food in Islamic coun­tries amounts to $80 billion a year. We want to increase our share in the global market to at least $1 billion by the year 2025


TYPES OF RICE

There are more than 40,000 varieties of cultivated rice (the grass species Oryza sativa) said to exist. But the exact figure is uncertain. Over 90,000 samples of cultivated rice and wild species are stored at the International Rice Gene Bank and these are used by researchers all over the world. The rice varieties can be divided into 2 basic groups, Long grain; and all purpose & speciliaty...

Long Grain Rice

All-purpose long grain rices are imported mainly from the USA, Italy, Spain, Surinam, Guyana and Thailand and can be used for all styles of cooking. At one time long grain rice was exported from India and was called patna after the district in which it grew. Today most of the long grain rice is imported into the UK from America. Long grain rice is a slim grain which is 4-5 times as long as it is wide. When it is harvested it is know as 'rough' or 'paddy' rice. It undergoes different milling techniques to give different types of rice.

Brown Long Grain White Rice

This rice has a distinctly nutty flavour. Brown Rice undergoes only minimal milling, which removes the husk but retains the bran layer. Due to this the rice retains more vitamin , mineral and fibre content than regular or easy cook white rice. The grains remain separate when cooked, like long grain white, but take longer to soften. The cooked grains have a chewy texture, which many people enjoy. It is also available in easy-cook form.

Regular Long Grain White Rice

One of the most popular types of rice because it has a subtle flavour which perfectly complements both rich and delicate sauces. Milled to remove the husk and bran layer, the grain is slim and 4-5 times as long as it is wide. On cooking the grains separate to give an attractive fluffy effect. Extremely versatile and is used for countless international savoury dishes. It is also an essential in Chinese Cooking.

Easy-Cook Long Grain White Rice

This variety has a slightly fuller flavour. Unlike regular white rice which is milled direct from the field , it is steamed under pressure before milling. This process hardens the grain, reducing the possibility of over-cooking. It also helps to retain much of the natural vitamin and mineral content present in the milled layers. When raw the rice has a golden colour, but turns white upon cooking. Can be used in the same dishes as Regular Long grain, but is particularly good for rice salads.

Speciality Rice

These include the aromatics, risotto, glutinous and pudding rice which are particularly suited to ethnic cuisines. These are often grown, cooked and eaten in the same location. Many rice varieties have been central to geographical region's survival.

Japonica Rice

Short and medium grain. Grown mainly in California. It comes in a variety of colours including red, brown and black. Its used in Japanese and Caribbean cuisines due to its characteristic clingy moist and firm nature when cooked.

Jasmine Rice

Another aromatic rice, although its flavour is slightly less pronounced than basmati. It originates from Thailand. The length and slenderness of the grains suggest that they should remain separate on cooking but it differs from other long grain rices in that it has a soft and slightly sticky texture when cooked. Good with Chinese and South East Asian food.

Aromatics

The first class of rice which is classed as speciality is aromatic rice. These contain a natural ingredient, 2-acetyl 1-pyroline, which is responsible for their fragrant taste and aroma. The fragrance quality of aromatic rice can differ from one year's harvest to the next, like wine. The finest aromatic rices are aged to bring out a stronger aroma.

ORGANIC RICE

Organic Rice is grown naturally without using chemical fertilizers and no usage of pesticides is done to avoid any breah in the natural process of growing organic rice.

WHY ORGANIC RICE ?

1. Free from chemicals and is in the purest and natural form.
2. It is the rice for health.
3. Organic rice is fat free and has high carbohydrate content.
4. Organic rice has Iouj sugar content
5. When you eat 4S grams of organic rice, you only consume 160 calories of carbohydrates.

ORGANIC RICG PRODUCTION

1. Organic systems avoid the use of synthetic fertilizers, pesticides, and growth regulators.
2. Instead they rely on crop rotations
3. Biological pest control
4. Maintains soil health
5. Supply plant nutrients
6. Minimize insects, weeds, and other pests.


In the case of rice, that’s exactly what happens. Each grain of rice has a protective outer layer, which contains all the micronutrients in the plant, but also all of the potentially toxic compounds. It’s like a coat of armor for the starch inside. This outer layer is darker than the rest of the grain, so when we leave it in place we get brown rice.
Brown rice isn’t Paleo, because it does contain all of these potentially harmful compounds. Once you get past that outer shell, though, the inside of the kernel is basically pure starch. It has almost no nutrients, but also no toxins. All it really has is glucose, or starch.

BASMATI RICE

Basmati is a variety of long grain rice grown in India and Pahistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanshrit, but it can also mean "the soft rice." India is the largest cultivators and exporters of this rice followed by Pahistan.; it is primarily grown through paddy field farming in the Punjab region. The grains of basmati rice are longer than most other types of rice. Coohed grains of Basmati rice are characteristically free flowing rather than stichy, as with most long-grain rice. Coohed basmati rice can be uniquely identified by its fragrance. Basmati rice is available in two varieties - white and brown.


FLAVOUR

Basmati rice has a typical pandan-lihe (Pandanus fascicularis leaf) flavour caused by the aroma compound 2 acetyl-l-pyrroline.


VARIETIES AND HYBRIDS

ft number of varieties of basmati rice exist. Traditional types include Basmati-3^0, Basmati-3SS and Basmati-Ranbirsinghpura(R.S.Pura), while hybrid basmati varieties include Pusa Basmati 1 (also called Todal', because the flower has awns). Fragrant rices that are derived from basmati stoch but are not considered true basmati varieties include PB2 (also called sugandh-2), PB3 and RH-10.
Scientists at Indian Agricultural Research Institute, Delhi tooh the traditional basmati and genetically modified it to produce a hybrid which had most of the good features of traditional basmati (grain elongation, fragrance, alhali content) and the plant was a semi-dwarf type. This basmati was called Pusa Basmati-1. PB1 crop yield is higher than the traditional varieties (up to twice as much).

SUPER AEROPLANE BAS

All plants are equipped with the most modern machinery and advanced laboratories for extensive testing. Quality control processes are religiously adhered to in order to ensure uniform quality. This uniformity in quality has resulted in the company getting the precious ISO 22000 : 200Scertification. Rice throughout history, has been one of man’s important foods. Today, the unique grain help sustain two-thirds of the world's population. The high nutritional value, low fat content, easy digestibility and above all, the rich, distinct aroma of Indian Basmati give it its enviable stature - as the world's finest and the brand most sought for quality premium rice is none other than the "Aeroplane Rice". Quality has always been a prime consideration with Amir Chand Oagdish Kumar (Exports) Ltd, operating as it does in the premium end of the marhet, it could not hove been any other way. Which is why quality management in the Company starts at the grassroots and continues till the product finally reaches the consumer.


QUALITY ASSURANCE

These processes are meticulously followed to ensure a true Aeroplane Basmati rice with length exceeding ^.0 mm, perfectly tapered ends, uniformly long grain, pristine white lust re and appetizing aroma. Aeroplane Rice produces a variety of other rice, all manufactured to stringent quality standards. Each variety the finest in its category. There’s an old trade saying "milled rice is only as good as the paddy is procured "-That's the reason Amir Chand Oagdish humar,stresses on procurement and the most critical step is in ensuring quality.We achieve this by concentrating on the richest paddy growing areas lihe Oegradable, Haryana Belt and Tehrai Belt.Then we closely monitor each district from season to season ,so just at the time of the season starts ,paddy starts arriving in the marhet. Our brand of rice experts are at hand to sample, test and grade the harvest. In this way we are able to identify and source the best paddy of the district in a given season before purchasing the paddy a more thorough examination tahes place at our plant.
ft special laboratory housing a slew of most sophisticated paddy tester chech the paddy sample for moisture content, head rice yield percentage of brohen and admixture,length and breadth of grain.Only after the confirmation from the quality benchmarhs ,are the paddy tahen for the storage and processing.We have designed a special 30,000 tonne capacity storage system comprising of bins and bags which ensures maximum protection from ground moisture,rain ,air humidity,birds,rodents and infestations through micro-organisms and insects. We source paddy from India's high quality ,high yielding paddy growing areas in Punjab and Haryana, the Punjab belt,which includes Karnal, Nilohheri, Safidon t1andi,Ladwa,Kaithal and Pehowa, and the Purrrai belt ,Rmritsar etc. Our team of rice experts sample, test and grade the harvest.R detailed examination of the paddy is undertahen at our paddy testing Lab, before we finalize the purchase.
Quality has always been a prime consideration with the Company. Operating as it does in the premium end of the marhet, it couldn't have been any other way. Which is why quality management in the Company starts at the grassroots, find continues till the product finally reaches the consumer, fill plants are equipped with the most modern machinery and advanced laboratories for extensive testing. Quality control processes are religiously adhered to in order to ensure uniform quality. This uniformity in quality has resulted in the company getting the precious ISO 22000: 200S certification. The technology extends to the pachaging as well - after all, pachaging forms an important part of the product image in the consumer's mind. Also, the Company's products have to compete all over the world. Special care is therefore tahen to mahe the pachaging distinctive, attractive and hygienic.
The Company has acquired FFS (firm-fill-seal) machines for poly line-laminated pouch pachaging. The Company's products are also pached in attractive pouch pachaging. The Company's products are also pached in attractive cardboard laminated boxes, polyuliner jute, polyliner cotton, natural jute, PET jars and polythene, ensuring complete safety against moisture, pests, insects and dust.We ensure that each grain of rice is long and has its tip intact.Then we mill it to a whiteness of 40 Kett. find, finally, when all our stringent quality specifications have been met, we age it under controlled conditions for a period of over one year.


ORGANIC RICE

Organic Rice is grown naturally without using chemical fertilizers and no usage of pesticides is done to avoid any breah in the natural process of growing organic rice.

WHY ORGANIC RICE ?

1. Free from chemicals and is in the purest and natural form.
2. It is the rice for health.
3. Organic rice is fat free and has high carbohydrate content.
4. Organic rice has Iouj sugar content
5. When you eat 4S grams of organic rice, you only consume 160 calories of carbohydrates.

ORGANIC RICG PRODUCTION

1. Organic systems avoid the use of synthetic fertilizers, pesticides, and growth regulators.
2. Instead they rely on crop rotations
3. Biological pest control
4. Maintains soil health
5. Supply plant nutrients
6. Minimize insects, weeds, and other pests.

BASMATI RICE

Basmati is a variety of long grain rice grown in India and Pahistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanshrit, but it can also mean "the soft rice." India is the largest cultivators and exporters of this rice followed by Pahistan.; it is primarily grown through paddy field farming in the Punjab region. The grains of basmati rice are longer than most other types of rice. Coohed grains of Basmati rice are characteristically free flowing rather than stichy, as with most long-grain rice. Coohed basmati rice can be uniquely identified by its fragrance. Basmati rice is available in two varieties - white and brown.

FLAVOUR

Basmati rice has a typical pandan-lihe (Pandanus fascicularis leaf) flavour caused by the aroma compound 2 acetyl-l-pyrroline.

VARIETIES AND HYBRIDS

ft number of varieties of basmati rice exist. Traditional types include Basmati-3^0, Basmati-3SS and Basmati-Ranbirsinghpura(R.S.Pura), while hybrid basmati varieties include Pusa Basmati 1 (also called Todal', because the flower has awns). Fragrant rices that are derived from basmati stoch but are not considered true basmati varieties include PB2 (also called sugandh-2), PB3 and RH-10.
Scientists at Indian Agricultural Research Institute, Delhi tooh the traditional basmati and genetically modified it to produce a hybrid which had most of the good features of traditional basmati (grain elongation, fragrance, alhali content) and the plant was a semi-dwarf type. This basmati was called Pusa Basmati-1. PB1 crop yield is higher than the traditional varieties (up to twice as much).


BROWN .VS WHITE RICE

Brown Rice Tips the Scale for Good Nutrition Milling is the primary difference between brown and white rice. The varieties may be identical, but it is in the process where brown rice becomes white rice. Milling, often called "whitening", removes the outer bran layer of the rice grain. What does that do to the rice grain? Does milling affect the nutritional quality of the rice? The answer to this question is VES. Milling strips off the bran layer, leaving a core comprised of mostly carbohydrates. In this bran layer resides nutrients of vital importance in the diet, mahing white rice a poor competitor in the nutrition game The following chart shows the nutritional differences between brown and white rice's. Fiber is dramatically lower in white rice, as are the oils, most of the B vitamins, and important minerals. Bran contains several things of major importance - two major ones are fiber and essential oils. Fiber is not only filling, but is implicated in prevention of major diseases in this country such as certain gastrointestinal diseases and heart disease.

The National Cancer Institute recommends 2S grams of fiber a day, a cup of brown rice adds nearly 3.S g , while an equal amount of white rice not even 1 g. Rlso, Components of the oils present in rice bran have been shown in numerous studies to decrease serum cholesterol, a major rish factor in heart disease. According to the USDfl's new food guide pyramid with six major food groups (fats, dairy, protein, vegetables, fruits, and starches), starches should comprise the major portion of the diet - about S8% - which translates into 6-11 servings of carbohydrate a day. Whole grains such as brown rice figure prominently in this group, fi one cup serving of brown rice yields about SO grams of carbohydrate. In addition, it has been shown that diet rich in carbohydrates can be useful in weight control. 8tudies show that diets with identical caloric loads but one richer in fats and protein versus a diet rich in carbohydrate tends to contribute to weight gain. Dietary fat tends to go to body fat stores whereas dietary carbohydrate tends to be utilized or held in muscle stores for a period of time. We are much better off, then, to eat a well balanced diet low in fat and rich in complex carbohydrates. Brown rice rounds out the diet in a way white rice cannot begin to approach.