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RICE FLOUR

We chose to use the best native seeds from previous harvests in the Apodi Valley/RN region, grown in areas free of diseases and pests. The grains, which have been carefully harvested, undergo a natural drying process in the sun, eliminating the need for drying ovens. During storage, the grains go through a ripening process, reaching the desired color. Processing is carried out using rustic machinery (Zacarias), which hulls and cleans the grains by drying. Sorting and selection are done mechanically, ensuring the exceptional quality of the product.
RICE FLOUR

Red Rice Flour is derived from broken rice grains that have undergone a meticulous milling and sieving process. With a subtle and pleasant flavor, this flour offers not only a light gastronomic experience, but also retains all the health benefits and tradition of Arroz Vermelho Tio Maninho, making it a nutritious and versatile choice.

DETAILS ON PRODUCTION CAPACITY, SEASONALITY AND OTHER CHARACTERISTICS:

Production capacity reaches approximately 1000 tons per year, representing an average of 5 tons per hectare. The seasonal cycle covers 6 months, between February and July. The current installed capacity for processing is 10 tons per day. It should be noted that the processing process takes place all year round, ensuring constant production throughout the 365 days.

ADDITIONAL INFORMATION, SPECIAL ATTRIBUTES AND CERTIFICATIONS

NCM 1102.90.00
By TIO MANINHO AGROINDUSTRIAL LTDA

  • 100% Brazilian Product
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LOCATION

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TIO MANINHO AGROINDUSTRIAL LTDA ARROZ TIO MANINHO
City: Apodi
State: Rio Grande do Norte
Brazil

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