Chickpea or Chana is a very important pulse crop that grows as a seed of a plant named Cicer arietinum in the Leguminosae family. It contains 25% proteins, which is the maximum provided by any pulse and 60% carbohydrates. It places third in the importance list of the food legumes that are cultivated throughout the world.
Chana is usually suited to those areas having relatively cooler climatic conditions and a low level of rainfall. It yields best when grown on sandy, loam soils having an appropriate drainage system as this crop is very sensitive to the excess water availability and a lack of such system can hamper the yield levels.
Chickpea is seeded in the months of September to November (Rabi Season) in India. The maturity period of desi type chickpea is 95-105 days and of kabuli type chickpea is 100-110 days. Harvesting of the plant is done when its leaves start drying and shedding and can be done directly or with the help of a harvester.
India is the largest producer of chickpea followed by Pakistan, Turkey and Iran. India produces around 6 to 8 million tonnes and contributes around 70% of the total world production. Chickpea is the most largely produced pulse crop in India accounting to a share of 40% of the total pulse production. India produces mostly the Desi type chickpeas.
Gluten free Asopalav Besan contains around 20-25% proteins, which is the maximum provided by any pulse and around 60% carbohydrates.
Gluten free Asopalav besan is free of any extraneous matter, colouring matter and preservatives. Acidity limits are strictly monitored so that it does not affect the besan’s shelf life.
From the chemical free soil to the grains being handpicked, Gluten free Asopalav besan is made out of the finest Desi Chana sourced with special care from across India.
Sustainable farming ensures soil conversation & reduced air pollution