Blog
Practical notes from the ODOD sourcing team on grades, quality, logistics and compliance for Indian food products.
Europe and North America absorb most of the world's organic spice trade, but certified supply, not demand, is the constraint. This article sets out which spices are asked for, how EU and USDA NOP import rules differ, and what disqualifies a lot.
How bulk amchur (dried green mango) is graded, which specification lines to fix for powder and slices, what adulteration and sulphite checks an experienced buyer runs, and how the product is packed and shipped.
How quality and condition claims on bulk spices, pulses and rice are evidenced, negotiated and, when necessary, arbitrated. Sampling practice, notice periods, allowance scales and the clauses a buyer should fix before the order.
How poha (flattened rice) is graded by flake thickness, which parameters a bulk purchase order should fix, and how packing and low bulk density change container planning.
How dried curry leaves are graded, the specification limits a buyer should write for whole leaf and powder, realistic colour retention, and how packing choices decide container payload and arrival condition.
How bulk basmati rice is specified for export: varietal groups 1121, 1509 and traditional, raw, steam and sella processing, grain length and defect tolerances, residue limits, packing formats and container payloads by destination.
How RBD, virgin, fractionated and hydrogenated coconut oil are specified and used in food manufacturing and personal care, with typical commercial specifications, the US allergen position, bulk packing and the checks an experienced buyer makes before accepting a lot.
How kabuli chickpeas are sized, graded and specified for bulk trade, what a workable contract specification contains, and how the product is packed and shipped in containers.
Nine millets account for nearly all cross-border trade, and demand is now driven by gluten-free manufacturers, diaspora retail and food service. This guide covers the grains, the specifications to fix, dehulling and shelf-life risks, and the checks an experienced sourcing manager runs on every lot.
How bulk chana dal is graded, what numeric limits belong on a purchase contract, which polish and packing formats to specify, and what an experienced buyer checks beyond the spec sheet.
How bulk tamarind is graded, which specification points matter on a purchase contract, and how blocks, concentrate and paste are packed for container shipment. Written for importers, distributors and food manufacturers.
Long, medium and short grain rice are defined by kernel length or by length-to-width ratio, and the two systems do not always agree. This guide explains the Codex and laboratory cut-offs, where Basmati, Sona Masoori and short aromatic types sit, and what a bulk specification should state.
How bulk cloves are graded, which specification limits to put on a purchase order, how to screen a lot at the warehouse, and how whole and ground cloves are packed and documented for import.
A sealed pre-shipment sample is the physical reference against which a bulk lot of spices, pulses, rice or pastes is judged. This article explains how the lot is defined, how increments are drawn and reduced, how portions are split and sealed, and what documentation a buyer should expect.
Cooking oils, flours and pulses are the three categories that never stop moving off Indian grocery shelves. Here is why retailers across North America buy them in bulk from ODOD.
Demand for authentic Indian groceries and ready-to-eat products has surged across the USA and Canada. What retailers, restaurants and caterers get from ODOD: consistency, authenticity, value and speed.
Irani onion samosa, corn samosa, masala vada, sabudana vada and hara bhara kabab: the frozen snacks Indian restaurants across North America reorder every two weeks, and how they are packed.