JEFAM CONSUMER GOODS TRADING offers the freshest and highest quality agricultural products available, sourced directly from local farms. We guarantee that our goods are of the highest possible standard and will provide you with an enhanced sense of satisfaction with every purchase.

Arborio rice is a medium grain rice that is wider in size and has a characteristic white dot at the center of the grain. It is named after the town of Arborio in the Po Valley of Italy, where it is grown. Due to the high starch content of Arborio rice, it has a slightly chewy and sticky consistency and develops a creamy texture when cooked.

Arborio rice length: Medium grain  

Arborio rice flavor: Creamy  

What is arborio rice used for?: Risotto, rice pudding, and soup.

JEFAM CONSUMER GOODS TRADING provides Farm Fresh Goods, bringing freshly harvested, locally sourced agricultural products direct to customers. With JEFAM, customers can enjoy fresh produce picked at the peak of its flavor, delivered to their door. Our farmers use sustainable methods to produce nutrient-rich, delicious fruits and vegetables that are free from artificial preservatives and chemicals.

Basmati Rice, When cooked, basmati rice grains are long, dry, and separate. They impart a pleasant, nutty aroma and flavor in any dish. It is common in Indian and Asian cuisine, but it can be used in a variety of flavorful recipes.  

Basmati rice length: Long grain  

Basmati rice flavor: Nutty  

What is basmati rice used for?: Dal, curry, pilafs, and saffron rice

Black rice, also known as forbidden rice, gets its color from anthocyanins, the same antioxidant that's found in blueberries and blackberries. Black rice features a mildly nutty, earthy flavor and has long been used in Chinese cuisine for its health-promoting properties.  

Black rice length: Long, medium, or short grain  Black rice flavor: Mild, nutty, and earthy  

What is black rice used for?: Bowls, rice pudding, soups, rice salads, and Chinese black rice cake

Bomba rice is a short grain rice that is cultivated in the Valencia region of Spain. It has a firm texture that lends itself well to Spanish paella, as it needs more liquid to asborb when cooking than other rice varieties.  

Bomba rice length: Short  

Bomba rice flavor: Mild; absorbs the flavor and aroma of the stock and spices it's cooked with

What is bomba rice used for?: Paella, Meditteranean dishes, and risotto

Brown rice is a whole grain that has its bran and germ layers still intact, which gives the rice its characteristic tan color. It has a firmer texture and nuttier flavor than white rice, and it provides more fiber, vitamins, and minerals per serving. Brown rice can be substituted in any recipe that calls for white rice to increase its nutritional content.

Brown rice length: Long grain

Brown rice flavor: Mild, nutty, and earthy

What is brown rice used for?: Stuffing, bowls, casseroles, stir fries, and rice pilaf.

Jasmine Rice is Cultivated in Thailand, jasmine rice will bring an exotic flair and flavorful accent to any dish. It develops a pleasant floral aroma and a moist, soft texture when cooked. Use it when making a variety of traditional Asian dishes, including curries and stir-frys.  

Jasmine rice length: Long grain

Jasmine rice flavor: Floral, nutty, and aromatic  

What is jasmine rice used for?: Curry, stir-fry dishes, and other Thai and Asian dishes.

Long grain white rice is most common rice used in traditional American recipes, and it's also popular in Asian and Mexican cuisine. Compared to brown rice, it has a mild flavor and a lighter, fluffier texture when cooked. It also takes much less time to cook white rice than brown rice, but the trade-off is that it has a lower nutritional content due to its milling process. Carolina Gold rice, a variety that originated in Africa but can now only be found in the United States, is known as the grandfather of all of America’s long grains.  

White rice length: Long grain  

White rice flavor: Mild  

What is white rice used for?: Stuffing, bowls, casseroles, stir-fry dishes, rice pilaf

Parboiled rice is rice that has been partially boiled in its inedible outer husk. This process improves the texture of the rice, cuts down on cooking time, and saves some of the original vitamins and minerals found in the rice. It is technically a cooking method for rice rather than a variety, so it can come in long, medium, and short grain rice varieties.  

Parboiled rice length: Long, medium, or short  Parboiled rice flavor: Mildly nutty  

What is parboiled rice used for?: Stuffing, bowls, casseroles, stir fries, and rice pilaf.

Sticky rice, also known as glutinous rice or sweet rice, is a long grain white rice that has a low amylose starch content, which causes the rice to have an extremely sticky texture when steamed. It is grown mainly in Southeast and East Asia and is used in many savory and sweet Asian dishes.  

Sticky rice length: Long grain

Sticky rice flavor: Mild

What is sticky rice used for?: Dumplings, desserts, rice balls, and stuf.

Sushi rice is technically short-grain white or brown rice that has a soft, tender, and very sticky texture. Sushi rice is made by combining short-grain white or brown rice with sugar, salt, and vinegar. Often times short-grain white or brown grain rice will be labeled as "sushi rice" on its packaging to denote that it is ideal for using to roll sushi. 

Sushi rice length: Short grain

Sushi rice flavor: Mild

What is sushi rice used for?: Sushi, rice balls, poke bowls, and sushi burritoes.

Unbleached flour is not refined or treated with chemicals during processing, which results in a rougher texture than bleached flour. Furthermore, it undergoes a natural aging process to prepare it for baking, which takes much longer than the sped-up aging process of bleached flour. As a result, unbleached flour has an off-white color and is rich in fiber, vitamin E, antioxidants, and manganese in addition to standard flour's nutritional value.  

Used for: pastries, cream puffs, yeast bread, eclairs

Characteristics: Tough, dense, grainy, off-white.

During processing, bleached flour is refined by removing the wheat kernel’s bran and germ before milling the wheat. Then, the flour is bleached using chemical agents like benzoyl peroxide, potassium bromate, or chlorine to increase the speed of the aging process. This procedure results in a white color and malleable texture for the flour, making it excellent for many baking endeavors.

Used for: pie crusts, pancakes, waffles, muffins, quick bread, cookies  

Characteristics: Soft, fine grain, white

For soft, moist baked goods, cake flour is the ideal choice. It has the lowest protein content of gluten-based flour, making it less structured than the others. Additionally, it is milled extra-fine and bleached, allowing it to absorb more liquids and fats to make a deliciously moist cake. This flour is easily the best to make different cakes, so be careful when using substitutes while baking cakes.  

Used for: Cake, chiffon, muffins, scones  

Characteristics: Soft flour, fine, extra-absorbent. Creates a moist, spongey final product.

Bread flour has a high protein content compared to all-purpose flour to create the ideal chewy texture for loaves of bread. Due to the amount of protein, the mixing process forms more gluten and helps the bread rise without collapsing. This gluten structure results in a porous, chewy texture for your bread.  

Used for: Bread, sourdough, cookies, pretzels, bagels, pizza dough  

Characteristics: Hard flour, coarse, elastic. Creates an airy, chewy final product.

Semolina flour is milled from durum wheat, which gives it a nutty flavor and yellow hue. Its high protein content keeps it intact when stretched and kneaded, making it perfect for homemade pasta. However, semolina flour is also found in bread, biscuits, and other baked goods.  

Used for: Pasta, couscous, bread, gnocchi, puddings  

Characteristics: Hard flour, sandy, easily thickens. Creates an elastic dough that holds its shape under cooking conditions.

 Also known as doppio zero flour, 00 flour is a popular choice for many Italian dishes. Durum wheat is milled to an extremely fine consistency to form the flour. This quality and the flour's high protein content allow it to be rolled and stretched thin to make pasta without breaking, maintaining its shape during cooking.  

Used for: Pasta, pizza dough, flatbreads, focaccia, gnocchi, crackers  

Characteristics: Hard flour, super-fine grain, easy to blend and roll. Creates a strong, chewy final product.

Spelt Flour Named for the wheat it’s made from, spelt flour is milled from entire grains rather than part of the grain. It has medium protein content, making it an ideal substitute for all-purpose flour. However, the most unique aspect of spelt flour is its flavor, which many describe as slightly sweet, tangy, and nutty.  

Used for: Desserts like cookies, cakes, and muffins, combined with other flours to make bread

Characteristics: Soft, sticky, medium protein content. Creates a soft, airy final product.

Unlike other types of flour, whole wheat flour is milled from the endosperm, germ, and bran of the wheat kernel. These extra elements give goods baked with whole wheat a dense, nutty quality, but they make the flour challenging to use during baking. While this flour is high in protein, it does not form gluten well. Additionally, whole wheat flour is more perishable than other flour, so store it in a freezer or refrigerator to increase its shelf life.  

Used for: Bread, cookies, pancakes, pasta  

Characteristics: Hard flour, grainy, coarse. Creates sticky dough and a dense final product.

Rye flour comes from rye, not the typical red or white wheat used to make flour. It has a low protein content and less gluten than all-purpose flour, creating a unique density in bread baked from it. Additionally, rye flour has a unique, nutty flavor and distinct texture that adds flair to baked goods.

Used for: Bread, cookies, pie crust  

Characteristics: Soft flour, dark, doesn’t rise as well. Creates a moist and dense final product.

Pastry Flour As the happy medium between cake flour and all-purpose flour, pastry flour has low protein content and is bleached during processing. Its fine texture makes it easy to blend with other ingredients. Due to these qualities, pastry flour creates flaky, tender, mouthwatering goods. Pastry flour also has a lot of substitutes due to its similarities to all-purpose flour and cake flour.

Used for: Pie crusts, tarts, croissants, cookies, muffins, biscuits, pound cakes, and other pastries  

Characteristics: Soft flour, bleached, fine texture. Creates a flaky, tender final product.

White Whole Wheat Flour Many people consider white whole wheat flour the unhealthy version of whole wheat flour, but this is not the case. The primary differentiator of white whole wheat flour is that it’s milled from a light variant of white hard winter wheat, which causes a softer texture and sweeter taste. Like whole wheat bread, it uses all three parts of the wheat kernel and contains the same high protein content and nutritional value as its counterpart.

Used for: Bread, cookies, muffins  

Characteristics: Hard flour, grainy texture, sweet and mild taste. Creates a sticky dough and dense final product.

Self-Rising Flour The distinctive feature of self-rising flour is the addition of salt and baking powder during the milling process. These elements act as leavening agents, providing an easy shortcut while baking. However, do not substitute self-rising flour for other flour because the salt and baking powder will cause problems in those recipes.

 Used for: Biscuits, scones, pancakes,

 Characteristics: Soft flour, finely milled. Creates a light, airy final product.

 A staple of every kitchen in bakeries, restaurants, and cafes, all-purpose flour is precisely what its name implies. Its versatility is due to its average protein content, containing a combination of hard and soft wheat with a remarkably stable shelf-life. Capable of creating flaky pie crusts and chewy cookies, all-purpose flour is the ideal flour for nearly any task.  

Used for: Everything  

Characteristics: Neutral texture that varies based on bleached or unbleached nature.

Often referred to by the popular brand name Wondra, instant flour is a low protein, finely milled, pre-cooked flour. Due to this, the flour dissolves instantly in hot liquids without clumping and saves you time since it is not raw. Check the recipe carefully for instructions on how to use instant flour and possible substitutes.  

Used for: Thickening sauces and gravies, battering, crepes, pie crusts  

Characteristics: Soft flour, pre-cooked, easily dissolved. Creates a smooth, thick final product.

      PRECIOUS METALS               

Gold                           3,240.02 php      Troy Ounce

Palladium                 53,963.18 php      Troy Ounce

Platinum                   51,337.64 php      Troy Ounce

Silver                          1,330.09 php      Troy Ounce

Natural

Gas (Henry Hub)         131.41 php       per MMBtu

Ethanol.                        120.78 php      per Gallon 

Heating Oil               4,229.50 php      per 100 Liter

Coal                            6,248.78 php    per Ton

RBOB Gasoline            114.07 php    per Gallon

Uranium.                    4,780.95 php     per 250

                                                             Pound U308

Oil (Brent)                  4,172.56 php    per Barrel

Oil (WTI)                    3,906.96 php     per Barrel

Aluminium                119.655.06 php        per Ton

Lead.                        112,455.68 php        per Ton

Iron Ore                       7,585.77 php        per Dry

                                                                  Metric Ton

Copper                   458,800.29 php         per Ton

Nickel                    899,712.58 php         per Ton

Zinc.                     135,110.66 php           per Ton

Tin.                         1,372,774.php           per Ton

• Cocoa                   249,688.60 php     per Ton
• Cotton                          45.42 php       per lb.
• Oats.                         213.54 php         per Bushel
• Lumber                 30,001.60 php        per 1.000
•                                                               board feet
• Coffee                       109,61 php         per lb.
• Live Cattle                    92.92 php        per lb.
• Lean Hog.                    37.84 php         per lb.
• Corn                            255.95 php        per Bushel
• Feeder Cattle.            120.75 php         per lb.
• Milk.                            902.03 php         per cwt.sh.
• Orange Juice              203.11 php         per lb.
• Palm Oil.                 42,772.88 php         per Ton
• Rapeseed                26,327.50 php        per Ton
• Rice                              942.23 php         per cwt.
• Soybean Meal         23,686.16 php        per Ton
• Soybeans                     723.33 php        per Bushel
• Soybean Oil                   27.82 php        per lb.
• Wheat                       12,645.44 php        per Ton
• Sugar                              12.24 php        per lb.