Sri Lanka is the third largest tea exporter to the world. Sri Lankan tea also known as Ceylon Tea is of supreme quality and its taste, character and appearance differs based on the tea growing regions. These agro climatic regions are Nuwara Eliya, Uva, Uda Pussellawa, Dimbula, Kandy, Ruhuna & Sabaragamuwa. Sri Lanka retains its position as the ‘Best in Class’ producer of quality tea, considered by the ISO -Technical Committee as the cleanest tea in the world. Ceylon Tea is called “Original Orthodox Tea” due to use of original orthodox tea manufacturing process. Ceylon Tea is Ethical since the Industry is well regulated with a unionized workforce that is governed by a collective labour agreement.
Low-grown teas, at an elevation below 2000 feet, produce good colour and strength and are popularly drunk with milk. Mid-grown teas, grown between 2000 to 4000 feet, are rich in flavour with good colour. High-grown teas, from heights of 4000 feet and above, are considered premium, and exude beautiful golden liquor and an intensely powerful aroma. Some estates also produce silver tips that give very pale straw-coloured liquor, best drunk plain.
Sri Lanka produces more than 900,000 metric tons of fruit and vegetables annually and exports both fresh and processed forms to many destinations in the world. Top fruit and vegetable importing countries from Sri Lanka are United Arab Emirates, Saudi Arabia, Maldive islands, UK, Kuwait, Germany, Qatar and Pakistan.
Crops such as carrot, leek, cabbage, cauliflower, salad leaves, beet, bean, bell pepper and salad cucumber are produced under cool climatic conditions in the country’s central hill stations. A variety of exotic tropical fruits and vegetables ranging from gherkins, green chili, red onion, pumpkin, bitter gourd, melon, sweet and sour banana types, queen pineapple, papaya, mango, and lemon are grown in wet or dry areas in lower altitudes of the country. Tropical fruits from Sri Lanka such as pineapple, mangosteen, ripe jack, avocado, rambutan, star fruit, passion fruit and soursop are acclaimed for their unique flavour, aroma, and colour.
Certain endogenous yams (Lecranthus and Xanthasoma sagittifolium), underwater stems (Lasia spinosa and Nymphea lotus) and fruits and pods of perennial crops such as bread fruit, young jackfruit and murunga are much sought after products by the expatriate community living in many countries.
Sri Lankan manufacturers offer a range of processed food products such as fruits and vegetables in pieces, pulp, juice, preserves, and in dehydrated form packaged attractively in cans, bottles, pouches and cartons for the retail market. They also offer these products in bulk form for the food connoisseurs, hoteliers and others in the food service trade in frozen or chilled form specially for regional markets. The most popular varieties of fruits processed are pineapple, mango, papaya, melons, guavas while seasonal fruits such as rambuttan, mangosteen also enjoying a good demand. Modern technology is used to preserve taste, colour, texture, aroma and vitamins. Processed coconut based products from Sri Lanka such as milk, cream and powder and coconut in desiccated form are having a high demand from the international markets.
Sri Lankan gherkins are used to make the world famous McDonalds burgers. Gherkins preserved in brine and vinegar are highly demanded products worldwide. Japan is the largest market for Sri Lankan gherkins followed by Australia, the Netherlands and Thailand. These value-added gherkins are bottled and exported to international fast food chains, restaurants, hotels and supermarkets.
Coconut is one of the major plantation crops in Sri Lanka which accounts for approximately 12% of all agricultural produce in Sri Lanka. Total land area under cultivation is 395,000 hectares and about 2,500 million nuts are produced every year.
The intrinsic white colour and characteristic taste of all kernel products specially `Desiccated Coconut (DC) has made Sri Lanka to hold the 4th position in terms of exports in the world market. Sri Lanka is also very popular for Virgin Coconut Oil (VCO) extracted from the Coconut Kernel which is a natural edible product rich with vitamin E commonly used in cooking and to manufacture cosmetics.
Sri Lankan manufacturers of coconut cream and milk products use only pure concentrate of coconut kernel extracts, with no added artificial flavours or preservatives for production. Coconut milk powder is manufactured using a spray drying process. Coconut kernel products are used extensively in the confectionary and bakery industries, and also in many types of cuisines across the world, to add a unique creamy texture and taste. To ensure the quality, every shipment of coconut kernel products has to accompany a certificate issued by the Coconut Development Authority.
Once renowned as the granary of the east, records indicate that Sri Lanka offered more than 2000 indigenous rice varieties to the rest of the world. Rice cultivation in Sri Lanka was once considered sacred and methods of production and the sanctity associated with the process of rice production made it a truly sustainable process.
Sri Lanka has cultivated rice as early as 800 B.C. Construction of massive irrigation structures, reservoirs, and interconnected canals since 390 B.C stands as the testimonials. Olden day farmers followed rice cultivation as a way of life and not an economic activity. Some varieties of rice have been passed down for generations, and are called traditional, indigenous, or heirloom. Many of the traditional varieties of Sri Lankan rice are known to contain higher amounts of Glutamic acid, higher concentrations of vitamins, fiber, and a lower Glycemic index. Unlike white rice, these traditional verities can help keep blood sugar stabilized as it releases sugars slowly and in a sustained fashion. Traditional rice varieties such as Suwandel, Mavee, Kuruluthuda, Pachaperumal, Kaluheenati, Madathawalu and Rathdel have become popular among present day consumers in Sri Lanka due to their medicinal properties. Largely due to the current trend of global awareness of the benefits of eating organic food, and the dangers of using chemical fertilizer and pesticides, traditional rice is gradually making a comeback.
Sri Lanka was historically known as the Spice Island in the Indian Ocean and for centuries many tradesman from the west visited the Colombo Port looking to buy spices. Even today, Sri Lankan exporters offer the most sought-after cinnamon, pepper, cloves, cardamoms, nutmeg, mace and vanilla. These crops grow in abundance all over the island in fertile and diverse soil types and varying temperature conditions.
Sri Lanka is the world largest producer and exporter of Cinnamon to the world. Ceylon Cinnamon (Cinamomum zylanicum) originating in Sri Lanka is introduced to the international market as "Pure Ceylon Cinnamon" which reflects a combination of intrinsic characteristics of Cinamomum Zylanicum.
Cinnamon is the most important spice commodity among all spices. Pepper is the second important commodity and Sri Lankan pepper has a high intrinsic quality due to higher peperine content that gives it a superior quality and pungency. Pepper is offered in different grades for grinding and extraction of essential oils and oleoresins. Other spices such as cloves, cardamom, nutmeg and mace also have high aromatic flavour. Sri Lankan clove is found to be richer in oil than those from other growing countries in the world. The odour, flavor and oil content are the important criteria of cloves. Cardamom is popularly known as 'Queen of Spice'. Cardamom lands are generally termed as spice gardens. Light green variety of Cardamom is exported from Sri Lanka. Nutmeg and mace are two distinctly separate spices derived from the same plant. It is an evergreen tree which grows in the Hill Stations in country.
We are a Sri Lankan based distributor and global exporter of processed and farm fresh food products of Sri Lankan origin. With over 1,000 items in more than 50 categories, we have a long business relationship with leading food brands in Sri Lanka and are able to source any food and non food item.
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