💚 Moong Dal – Product Specification (India Origin)

(Split & Whole Green Gram)

📌 Product Overview

• Product Name: Moong Dal (Split & Whole)

• Botanical Name: Vigna radiata

• HS Code: 07133190

• Origin: India (Rajasthan, Maharashtra, Madhya Pradesh, Karnataka)

• Harvest Seasons: Kharif (Sep–Oct), Rabi (Feb–Mar)

📌 Available Forms

• Whole Moong: Green whole lentils with skin intact

• Split Moong (with skin): Green lentils split into halves, skin present

• Split Moong (no skin): Yellow lentils, skin removed, split halves

📌 Physical Specifications

• Color:

  • Whole: Green

  • Split with skin: Green halves

  • Split skinless: Bright yellow

• Size: 3–4 mm average

• Moisture: Max. 12%

• Purity: Min. 99%

• Admixture: Max. 1%

• Foreign Matter: Max. 0.5%

• Damaged/Discolored Grains: Max. 1%

• Odor: Natural, fresh aroma – free from any musty or foul smell

• Aflatoxin: Within permissible limits (EU/US/FSSAI)

📌 Packaging Options

• Bulk Packs: 25 kg / 50 kg PP Bags (with or without liner)

• Private Label Retail Packs:

  • Sizes: 500g, 1kg, 2kg, 5kg

  • Types: Pillow Packs, Zipper Pouches, PET Jars

  • (Zipper Lock, Transparent or Printed Bags available as per buyer's request)

📌 Certifications (on request)

• FSSAI / APEDA

• ISO 22000 / HACCP

• USDA Organic / India Organic

• BRC / Halal / Kosher

📌 Shelf Life & Storage

• Shelf Life: 12 months from packing

• Storage: Cool, dry place, away from direct sunlight

• Handling: Reseal tightly after use to maintain quality

📌 Shipping & Loadability

• Port of Loading: Mundra / Pipavav (India)

• 20 FT Container: ~22–24 MT

• 40 FT Container: ~25–26 MT

• Shipping Terms: FOB / CIF / CFR (as required by buyer)

📌 Uses & Applications

• Used in everyday cooking (dal, khichdi, curries, dosa, soups)

• Ideal for quick cooking & light digestion

• Popular in Indian, Sri Lankan, Nepali, and Southeast Asian cuisines