Sun Impex, sister concern of Shimla Hills participating in Food & Hotel Myanmar 2014

Food & Hotel Myanmar 2014

Sun Impex, the sister concern of Shimla Hills is participating at Food & Hotel Myanmar 2014. Agriculture has been pivotal in accelerating the growth of Myanmar’s economy which has grown immensely in the past decade. More than 70% of its population rely on agriculture for their livelihood. This has made Myanmar a food surplus country in basic food items.

Myanmar’s agricultural produce is close to 55-60 million tonnes per year. This makes them second largest exporter of peas, pulses, dry beans and lentils, and also exports fish and seafood. The event therefore brings forward a wonderful opportunity forward.

There will more than 250 companies, 29 participating countries, 6 international pavilions and numerous thought-provoking features at the exhibition. Myanmar Culinary Arts Competition (MCAC), Myanmar National Barista Championship (MNBC) and AHRA-ASEAN Bartenders’ Competition 2014 are all part of this show.

But what makes this show even more significant is its reach in the two most important regions of Asia – South East Asia and South Asia. Apart from this, powerful economies – China, India and the five ASEAN countries (Philippines, Malaysia, Indonesia, Thailand and Vietnam.) are brought under one roof at this event.

The event promotes immense knowledge gain and whole new experience. Our team is all set to be part of this event and we wish them great success for Food & Hotel Myanmar 2014.

Visit Sun Impex at Food & Hotel Myanmar 2014 at:-

  • Venue – Myanmar Convention Centre, Yangon
  • When – from 18 to 20 June, 2014
  • Where – Stand No. H7, Hall No. 1


Products being showcased at the event –

  • Fruit pulp, puree and concentrate
  • Pulses
  • Animal Feed
  • Spices, Oilseeds and Grains
  • Flavours, colours and fragrances

The great Indian mango

The great Indian mango

Mango holds a cult value in India. Almost every state in India has a mango variety to offer and the natives are ferociously possessive about them. They will happily guide you on how to slice, dice, eat and enjoy mangoes or the kind of recepies you can make with it.

The mango season here starts in late March and peaks through June. Thereafter, mangoes begin to fade away from the market, leaving fans in want of more.

In a country having approximately 500 to 1000 mango cultivars, it is impossible to describe each of them. This time, I decided to visit the fruit market and see for myself the kind of mangoes picking up for this season.

I was fascinated to see mangoes in such huge quantities, stunned with so many shades. The entire fruit market was flooded with yellow, green and hints of sanguine. I once fancied the thought of relishing all the mangoes varieties available in the market and understand how taste differed.

I started picking mangoes of available varieties. Few of them I knew, while for others I carefully tagged each of them to keep track of the variety.

Honestly speaking, no matter how much I loved this treat, eating all these mangoes in day was beyond my reach. So I finished them over a span of week and observed the taste each time.

Alphonso was bit voluptuous with saffron-coloured pulp covered within sunshine yellow peel. Alphonso is truly ‘King of Mangoes’ with smooth, creamy taste and fibreless pulp. Thanks to Afonso de Albuquerque, a Portuguese nobleman who taught India the technique of grafting mango trees, we are now able to savour such extraordinary mango varieties.

Chaunsa could give Alphonso a run for money, but misses it chance nevertheless. Sher-Shah -Suri named his favorite mango ‘chausa’, to commemorate his win against Humayun at Chausa. This mango is not sliced, like other mangoes. The most traditional way of having Chaunsa is to suck the sweet, juicy pulp out of it.

Totapuri (‘tota’ means “parrot” in Hindi) just like Kesar and Alphonso is one of the main cultivars used for making mango pulp and other processed mango products. They have greenish outer skin and parrot like beak at the tip of the fruit. Not all mangoes taste sweet; Totapuri is an exception with piquant flavor. Its tangy taste and chewy texture tastes delicious with tempered seasoning of salt and chilli.

Dashehari or Dasheri is North India’s favourite mango. It is slightly bulgy and full of succulent sweet pulp that you can gulp down with each bite.  It is believed that Dasheri is the mother of all mango varieties in India that can be genetically traced to this very tree. Malihabad village in Uttar Pradesh is the largest producer of Dasheri mango.

Banganapalli from south India is Andhra Pradesh’s prime fibreless mango variety. It is a moderately juicy, firm and slightly oval shaped having flawlessly thin golden-yellow edible skin.

Kesar comes from Gujarat and is recognizable by golden coloured skin having green overtones. The tempting aroma is intense and hard to ignore. This mango has perfect blend of acidity and sweetness, making its taste unique.

Neelam is particularly famous in Hyderabad. It is small sized, oblong variety with tiny seed and a distinctively floral fragrance.

Peddarasalu or Rasapuri as known in Karnataka makes excellent variety for making mango juices and pulp. It tastes good, but it is very fibrous

Gulab Khas are enveloped in light yellow skin marked with a gorgeous blush. It grows extensively in Bihar and has a rare rosy flavor that refreshes your senses.

I would have loved to try more varieties, but I surrendered here. It was thrilling to be part of a season that brings with it a mania…an obsession among mango lovers.

Wishing our team good luck for Iran Food and Hospitality 2014 !

Iran Food Hospitality 2014

We give our team good wishes as they leave for Iran Food and Hospitality 2014, next week. We have full confidence in our Shimla Hills team and their achievements. They have done outstanding work in the past.

Iran is a very potential market. The potential of food business with Iran is estimated to be 18.042 billion US Dollar. In 2012 Iran imported 1.7 million MT of rice. Not just this, World Trade Organization in 2012 estimated total Iranian food imports to be 12.442 billion US Dollar which is just double the food exports at 5.600 billion US Dollar done by Iran in the same year. The lifting of restrictions on food imports in Iran has also broadened the scope of investment in the food industry here.

Part of the Iran Agrofood 2014, this event is organised under the aegis of Iranian Ministry of Jihad-e-Agriculture and Ministry of Industry, Mine and Trade. Iran Food and Hospitality 2014 brings with it host of incentives – an excellent visitor base with high percentage of industry decision makers, brilliant interaction and a chance to acquire more about industry’s latest.

The team is wrapping up last minute work these days and looks very busy – so we are not troubling them these days. The checklist for exhibition has already been crosschecked and verified at least thrice.

Shimla Hills team will be available at Iran Food and Hospitality 2014 from:-

  • 30th May to 2nd June, 2014
  • Venue – Tehran International Permanent Fairgrounds, Iran
  • At booth no. 35.23, Hall no 35

We are displaying following products at the event:-

  • Fruit Pulp, Puree & Concentrate
  • Flavours & Colours
  • IQF Fruits & Vegetables
  • Oilseeds, Grains & Pulses
  • Nuts & Spices
  • Animal Feed