Chickpeas, also known as Chana or Garbanzo Beans, are one of India’s major pulses exports, valued for their high protein, fiber, and mineral content. India is the largest producer and exporter of chickpeas, supplying both Desi (small, dark, angular seeds) and Kabuli (large, cream-colored seeds) varieties to global markets. Used widely in cuisines, snacks, and food processing, Indian chickpeas are a staple in Middle Eastern, Mediterranean, and South Asian diets.

🌰 Chickpeas / Chana

• Botanical Name: Cicer arietinum

• Types & Varieties:

  • Desi Chickpeas: Small, brown to dark seeds; used for split chana dal and flour (besan)

  • Kabuli Chickpeas: Larger, cream to beige seeds; popular in global cuisines

• Grades: FAQ (Fair Average Quality), Machine-Cleaned, Sortex-Cleaned (Export Grade)

• Grain Characteristics:

  • Moisture: ≤ 12%

  • Protein: 18–22%

  • Fiber: 10–12%

  • Foreign Matter: ≤ 1%

  • Broken/Damaged Seeds: ≤ 2%

• Size (Kabuli): 38/40, 40/42, 42/44, 44/46, 58/60 counts per ounce

• Color: Desi – Brown/Dark Brown | Kabuli – White/Cream Beige

• Texture: Hard, uniform, clean grains, free from infestation or mould

• Shelf Life: 12 months in cool, dry storage

Applications:

• Food Industry: Curries, hummus, falafel, soups, salads, chana dal, besan, snacks

• Health & Wellness: Gluten-free, plant-protein diets

• Industrial Use: Protein isolates, flour for bakery, animal feed