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Address
India, Maharashtra, Pune, 411037, 211-213 Times Square 2ndfloor, Pune Satara Road
Phones of enterprise
management
+91
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About enterprise
Shingote Agro Foods, Private Limited
Our roots extend back to 1949 when our founder Mr. K B Shingote first dreamt of putting his footprints on the global map by exporting Indian fresh fruits. Thus began a saga spanning over 5 decades of development, high growth and crucial expertise founded on honesty, sincerity and dedication. Over the years export operations have expanded remarkably growing from purely trading into manufacturing, branded goods and recently also into services.
Revolution in telecommunications and logistics during the last 10 years has changed the business environment rapidly throwing up constant challenges and pushing enterprise to new limits. We continue to thrive in this new climate, blending our core-values with modern technique and professionalism towards establishing undoubted preeminence in our chosen field. We actively refocus on our competencies in processed and agri-foods, and, while using a responsibility-oriented managerial system, march steadily towards attaining leadership position.
In the global business context today Quality is obsessive but Costs, Core-strength, Competition, Communication and Co-Operation plays an equal role. In effect, your business partner needs to be consistent and above all dependable.
In stock
The fruit with an agreeable musky tang is one of the common fruits in Indian Households. The pulp is extracted from chosen, full ripe fruit after blanching, peeling and removing seeds maintaining the essential composition of the fruit
Group: Fruit butter
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Harvested widely in the southern States of India, due to it's binding and thickening properties is the most commercially exploited fruit for processing puree
Group: Mango
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In native means 'Saffron'. Primarily cultivated in the Saurashtra region of the state of Gujarat, displays the rich quality of Saffron in terms of colour and flavour.
Group: Mango
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In fresh state, the rootstock has an aromatic and spicy fragrance, which by drying gives way to a more medicinal aroma. On storing, the smell rather quickly changes to earthy and unpleasant. Similarly, the colour of ground turmeric tends to fade if the spice is stored too long.
Group: Turmeric
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The fruit is free from cholestrol and sodium, and is low in fats and calories. Guava is high in fiber and contains 5 times more vitamin C than an orange.The fruit is harvested during September to December in the various regions in India. The better varieties are grown in Allahabad & Lucknow in...
Group: Fruit butter
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Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand. The young leaves and sprouts of...
Group: Fenugreek
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Cumin is a most popular spice all over the world, especially in Latin America, North Africa and all over Asia, but least so in Europe, although it had been a common spice in the times of the Roman Empire
It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes...
Group: Cumin
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Fennel seeds are sometimes confused with aniseed, which is very similar in taste and appearance, though smaller. Indians often chew fennel seed (or saunf) as a mouth- freshener. Fennel is also used as a flavouring in some natural toothpastes
Group: Seeds of fennel
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Chiles may be expected to be hot and pungent. Once accustomed to their fiery pungency, one is surprised how many subtle flavours they may show: Fruity, earthy, smoky, fresh, sweet and flowery are just some of them
Group: Pepper
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Garlic is widely used in many forms of cooking for its strong flavor, which is considered to enhance many other flavors. Depending on the form of cooking and the desired result, the flavor is either mellow or intense. It is often paired with onion, tomato, and/or ginger.
Group: Garlic