Mango is a highly prized fruit across the globe. It gained popularity since the colonial times as it was favoured by her Majesty, the late Queen of England. The mango is considered to be one of the best among the fruits of the country and can be consumed as it is or used in desserts, such as cakes, ice cream, and custards. Its beautiful shape and distinct aroma makes it a great addition to any table. We procure those mangoes that generally weighs at least 250-300 grams and has a smooth oval shape on attaining full maturity. When harvested and ripened properly, some are extremely sweet and other are sweet with a unique citrusy flavour. The sweet aroma of mango is also very distinctive and can fill a room. The mangoes have a sugar content of around 5-6%. Comparing mangoes to other fruits is futile, as it has a unique taste and cultural significance. We procure mangoes from the best orchards throughout the country. If you're looking for a premium-quality mango with a truly distinctive flavour, then Vegex Bangla Private Limited is the destination to have it.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green outer skin with white inner pulp.
• 4. Shelf Life – 1 week - 1.5 weeks.
• 5. Features - When it comes to papayas, green ones are not yet ripe and will not contain the typical taste or texture. However, they can be used in certain cooked dishes or raw in certain types of salads. Papayas with red and orange skin are riper and should be slightly soft to the touch, but not too soft.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green with slight brownish pigments
• 4. Shelf Life – 1 - 2 weeks.
• 5. Features - Green Bananas are a type of banana native to South and Southeast Asia. They are longer and thicker than regular bananas, with a yellow or greenish-yellow skin when ripe.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green Skin with white pulp.
• 4. Shelf Life – 2 Weeks.
• 5. Features - The skin of the fruit is thin, bumpy and semi-smooth. It appears dark green when unripe and turns into a yellow-green hue when it reaches maturity. Beneath the surface, the white flesh is firmer than other guava varieties but still has a soft, tender and crisp consistency.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green to Yellowish.
• 4. Shelf Life – 3- 5 Weeks.
• 5. Features - Star fruit, which is also known as carambola, is a juicy tropical fruit that originally comes from India and Southeast Asia. It is a popular fruit in these regions and is heavily cultivated there. The fruit is yellow and has a star shape, and it grows best in sunny and humid climates. Star fruit is found on trees in India, Asia, and other tropical regions.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green.
• 4. Shelf Life – 2 - 3 weeks.
• 5. Features - The Tahiti lime, also known as the Persian lime, is a variety of lime believed to have originated in northwest India. These limes are characterized by their small size, bright green colour, zestiness, and juiciness. For the best flavour, most people prefer to harvest these fruits early when they are still small and bright green.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Maroon with slight black lining.
• 4. Shelf Life – 1-2.5 weeks at 12-13°C.
• 5. Features - Banana flower, also known as banana blossom, is a large, tear-shaped flower that grows at the end of a banana fruit cluster. It is commonly used in Southeast Asian and Indian cuisine and is known for its unique flavour and health benefits. The banana flower is rich in antioxidants and contains essential nutrients such as fibre, protein, potassium, and vitamin C. It is also known for its ability to improve digestion, regulate blood sugar levels, and reduce inflammation. To prepare the banana flower for cooking, the outer layers are removed, and the inner core is sliced thinly or chopped. It can be eaten raw or cooked and is often used as a filling for salads, curries, and stir-fries. In some cultures, the banana flower is also used to make tea or is consumed as a natural remedy for various ailments. In conclusion, the banana flower is a versatile and nutritious ingredient that adds a unique flavour and texture to many dishes. Its health benefits and culinary versatility make it a popular choice in many cuisines around the world. Compared to Taro, the Banana Flower is slightly lower in calcium and phosphorus but is a great source of iron, magnesium, and Vitamin E.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green.
• 4. Shelf Life – 1-2 weeks at 12 -13°C.
• 5. Features - Onion flowers, also known as onion blossoms, are the flowering part of the onion plant. They are edible and are commonly used in cooking as a flavourful and decorative garnish. Onion flowers have a mild onion flavour and a slightly sweet taste. They are rich in antioxidants and contain essential nutrients such as vitamins C and B6, calcium, and iron. Additionally, onion flowers have antibacterial and anti-inflammatory properties that can help boost the immune system and improve overall health. To prepare onion flowers, the outer layers of the flower are removed, and the inner petals are separated. They can be eaten raw or cooked and are often used as a topping for salads, soups, and stews. Onion flowers are also commonly used in batter-fried dishes, such as onion blossom appetizers. In conclusion, onion flowers are a tasty and healthy addition to any dish. They offer several health benefits and can be used in various ways to add flavour and visual appeal to your meals.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Off-brownish white.
• 4. Shelf Life – 1-2 weeks.
• 5. Features - The banana stem, also known as plantain stem, is the fibrous stalk of the banana plant. It is a highly nutritious vegetable that is commonly used in South Asian and Southeast Asian cuisines. The stem is rich in fibre, which helps in digestion and prevents constipation. It also contains essential nutrients such as potassium, calcium and iron. Additionally, banana stem is low in calories and is an excellent choice for those on a weight loss diet. Banana stems can be consumed in various forms, such as salads, stir-fries, and curries. To prepare it, the outer layers of the stem are peeled off, and the inner core is chopped into small pieces. It is then cooked with spices and other vegetables to make a tasty and nutritious dish. In conclusion, Banana stem is a versatile and nutritious vegetable that offers several health benefits and can be a great addition to any diet.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Off-brownish white.
• 5. Features - Mukhi Mura is a root vegetable that is nutritionally superior to Potato in several aspects. It contains higher quantities of essential minerals such as calcium, phosphorus, and protein. Additionally, it is rich in vitamins A and C, which are crucial for maintaining good health. One of the unique features of Mukhi Mura is its high digestibility. It has a digestibility rate of 98.8%, which means that most of its nutrients are easily absorbed by the human body. This is because Mukhi Mura contains tiny starch grains that are rich in amylose, a type of complex carbohydrate. Amylose is broken down into sugar by the enzymes present in human saliva, making it easier for the body to digest. Overall, Mukhi Mura is a highly nutritious and easily digestible root vegetable that can be a great addition to any diet.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Earth Brown/off-white when washed.
• 4. Shelf Life – 2-3 Weeks.
• 5. Features - Kochu Mukhi (Colocasia esculenta) is a starchy root vegetable that is widely grown in tropical and subtropical regions of the world. It is also known as elephant ear or eddoe. The plant has heart-shaped leaves that are large and glossy, and its root is bulbous and brown in colour with a slightly hairy exterior. Kochu Mukhi is a staple food in many cultures, particularly in Asia, Africa, and the Pacific Islands. It is a versatile ingredient that can be boiled, steamed, fried, or roasted and used in a variety of dishes, including stews, curries, soups, and desserts. Kochu Mukhi is a good source of carbohydrates, fibre, and vitamins B and C. However, it contains high levels of oxalates, which can cause kidney stones in some people if consumed in excess. Therefore, it is important to ensure that you cook Kochu Mukhi thoroughly before consuming it.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green with white stripes.
• 4. Shelf Life – 2- 3 weeks at 12 -13°C.
• 5. Features - The snake gourd (Trichosanthes cucumerina) is a tropical, climbing vine that belongs to the family Cucurbitaceae. Its stem is slender, green, and covered in tiny prickles. The plant has forked tendrils that cling to any support structure it can find and its leaves are large and heart -shaped, with sometimes palmately lobed edges. The unisexual flowers have five petals that are white in colour and have long lacy fringes, and they bloom at night, attracting moths and other nocturnal pollinators. The fruit of the snake gourd is long and cylindrical, with a curved shape resembling that of a snake, hence its name. The fruit is usually harvested when young and tender, before the seeds inside mature and the flesh becomes fibrous. It is a popular vegetable in many Asian cuisines, often used in soups, curries, and stir-fries. In traditional medicine, the fruit and leaves of the snake gourd are used to treat a variety of ailments, including fever, diabetes, and respiratory infections.

• 1. Cultivated for – Export.
• 2. Cultivation – Organic.
• 3. Colour – Green with a shade of slight white.
• 4. Shelf Life – 2- 3 weeks.
• 5. Features - Brinjal, which is also known as eggplant or aubergine, is a versatile and nutritious vegetable used widely in many cuisines worldwide. It has a unique taste and texture that makes it a popular ingredient in numerous dishes, such as curries, stews, and stir-fries. Brinjal comes in different shapes, sizes, and colours, ranging from small, round, and purple to long, slender, and white. It is a member of the nightshade family, along with tomatoes and peppers, and contains many essential vitamins, minerals, and fibre that are beneficial for our health. Brinjal is a good source of antioxidants, potassium, and folate that can help protect against various diseases, such as heart disease, cancer, and diabetes. Additionally, it is low in calories and high in fibre, making it an excellent choice for weight management and digestive health.

Indian gooseberry (Emblica officinalis) commonly known as amla is one of the important fruit of Ayurveda. Nutritional and medicinal properties of amla make it a well known fruit. It is an excellent source of vitamin C, phytochemicals and minerals. Several cultivars of amla are grown throughout different parts of India. Physical characteristics are imperative for designing the equipments for processing, handling and storage. Processing of fruit into value added products is governed by chemical composition of fruit. The current work was aimed to examine the various physical and chemical characteristics of fruits of six cultivars viz. NA-7, NA-9, NA-10, Chakaiya, Balwant and Hathijhool. Characteristics namely height, diameter, geometric mean diameter, sphericity, surface area, aspect ratio, volume, density, rolling resistance, color, textural characteristics, proximate composition, ascorbic acid and polyphenol content was studied. Results showed that the highest fruit size was obtained in NA-7 and the lowest in Hathijhool cultivars while the highest density in Hathijhool and lowest in NA-10 cultivar. The fruit volume of different cultivars varied from 15.00 to 44.93 cm3. Moisture content was highest in Chakaiya followed by NA-7 cultivar. No significant difference was observed in surface hardness and moisture content of the fruit of different cultivars. The highest ascorbic acid and polyphenols content were found in Chakaiya cultivar. In the different cultivars, ash content ranged between 2.08 and 2.97% and NA-10 cultivar had the highest value followed by Chakaiya cultivar.

Bitter gourd is a green-skinned vegetable with white to translucent flesh and a taste that fits its name. Unless you grew up with bitter gourd as part of your regular diet, it might take you a while to warm up to the bitter flavor. Bitter gourd is also a vegetable of many names. It is equally known as bitter melon, bitter cucumber, balsam-pear, bitter apple, or bitter squash. This vegetable is also called karela in India, nigauri in Japan, goya in Okinawa, ampalaya in the Philippines, and ku-gua throughout China. Momordica charantia likely originated in eastern India or southern China. It favors hot and humid climates with plenty of sunshine and regular water access. Today, you can find bitter gourd growing in fields across Asia, though it has also become popular in the Caribbean and South America. There are several varieties of bitter gourd, but the two most common are Chinese bitter gourd and Indian bitter gourd. The Chinese variety more closely resembles a pale green cucumber with crimped, bumpy skin. The Indian variety has narrow, tapered ends and sharp, angled ridges all over its surface. The differences between these varieties are mostly visual, and both offer similar flavor and health benefits.

The jackfruit is one of the widely found plants in tropical and sub-tropical parts of the world with hot and humid climates. The plant is known to produce a gigantic fruit called jackfruit which weighs up to 25 kg and is up to 90 cm in length. The ripened jackfruit contains about 29% pulp, 12% kernels, and 54% rind. The jackfruit is consumed in many forms and after its processing, the kernels and rind are considered waste. However, the seeds or kernels of jackfruit are rich in starch and protein; therefore, the starch extracted from the jackfruit kernels could be utilized as a valuable ingredient in many applications. The distinctive characteristics of jackfruit kernel starch are that it contains a considerably low proportion of amylopectin and a high amount of amylose, and therefore possesses high gelatinization temperature and enthalpy of gelatinization. The starch found in jackfruit kernel has an A-type structure with a smooth surface and shape varying from round, bell to semi-round. Similar to the starches sourced from common sources, the native starch of jackfruit kernel starch too has certain limitations like water insolubility, restricted swelling capacity, reduced dispersibility, higher gelatinization temperature, and greater syneresis. The physical, chemical, and enzymatic modification techniques could be employed for altering, either reducing or increasing depending upon end-use, the functional properties of jackfruit kernel starch. The modified jackfruit kernel starches find extensive industrial applications in food processing, particularly, as a stabilizer and thickener in sauces, and for imparting improved freeze-thaw stability in frozen foods.

Indian Jujube, also known as Ber or Ziziphus Mauritiana Lam., is a fruit-bearing tree endemic to South Asia, including India, Pakistan, Bangladesh, and Sri Lanka. The tree belongs to the buckthorn family and is known for its fruit, a tiny, round, or oblong-shaped drupe roughly the size of a cherry or a small plum. Indian Jujube has been growing for thousands of years. It is a popular fruit throughout the tropical and subtropical regions of Asia, Africa, and South America. Despite the fruit's delicious flavour and health benefits, it is also known for its therapeutic value. Many studies have suggested that various components of ber trees, such as fruit, seed leaves, roots, and flowers, include bioactive substances that demonstrate the potential for antioxidant activity and have anticancer, antibacterial, and antidiabetic effects. Due to the crop's minimal management requirements, it may slow down climate change and the threat of extreme soil and weather conditions, such as drought resistance, strong winds, erosion, high salt, and floods. The main objectives of the current systematic review are to understand Ber's chemical compositions, health benefits, culinary uses, major nutraceutical features, and its function in fostering livelihoods and climatic tolerance.

The common onion has one or more leafless flower stalks that reach a height of 75–180 cm (2.5–6 feet), terminating in a spherical cluster of small greenish white flowers. Some flower clusters produce bulbils, tiny secondary bulbs that can be used to asexually propagate new plants. The concentric leaf bases of the developing plant swell to form the underground edible bulb. Most commercially cultivated onions are grown from the plant’s small black seeds, which are sown directly in the field, but onions may also be grown from small bulbs or from transplants. Onions are very hardy and can survive in a wide range of growing conditions. The bulbs vary in size, shape, colour, and pungency, though warmer climates generally produce onions with a milder, sweeter flavour than do other climates. The onion’s characteristic pungency results from the sulfur-rich volatile oil it contains; the release of this oil during peeling or chopping brings tears to the eyes.