TESFAYE TIBEBU IMPORT AND EXPORT

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Ethiopian harrar

Harrar Coffee is named after the medieval city of Harrar and Coffee moved into the rest of the world through Ethiopia’s eastern city of Harrar, Harrar is Known for its coffee and its gated and walled ... Read more

Ethiopian yirgachefe

The name Yirgacheffe is renowned through the coffee world. It grows near Yirgachafe Town is in Sidamo region but it is a superb washed coffees and that its quality is so distinctive well known ... Read more

Ethiopian sidamo

Sidama is a region in the southern part of Ethiopia was named after an ethnic group native to Ethiopia and coffee grown in the region was named Sidamo Coffee. Sidamo coffee is known for its rich, ... Read more

Ethiopian Limu

Ethiopian Limu coffee exhibits a relatively low acidity yet sharp. Its cup is well-balanced body and noticeable winey and spicy flavor, often fruit-toned, pleasantly sweet and vibrant with floral overtones. Read more

Ethiopian lekemt

Grown in the Ghimbi and Wollega regions of Ethiopia Lekemt coffee is known for its pleasant acidity and healthy body reminiscent of Ethiopian Harrar Long berry coffee Ethiopian Lekemt Coffee ... Read more

Ethiopian jimma

This naturally processed coffee jimma Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at elevations from 4,400 to 6,000 feet above sea level within the biggest catchment area in ... Read more

Oil seeds

Ground Nuts

The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The peanut was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 inch) broad.
The flowers are a typical peaflower in shape, 2 to 4 cm (0.8 to 1.6 in) (¾ to 1½ in) across, yellow with reddish veining. Hypogaea means "under the earth"; after pollination, the flower stalk elongates causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut – a classical example of geocarpy. Pods are 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds.
Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume.

Linseed

Linseed is mainly used for the domestic consumption in Ethiopia. Yet linseed is of increasing importance for the industry in highly developed consumer markets due to the specific non saturated fatty acids.Flax (also known as common flax or linseed) (binomial name: Linum usitatissimum) is a member of the genus Linum in the family Linaceae. It is native to the region extending from the eastern Mediterranean to India and was probably first domesticated in the Fertile Crescent. It is known as Λινάρι (Linari) in Greek.[1] Flax was extensively cultivated in ancient Ethiopia and ancient Egypt.[2] In a prehistoric cave in the Republic of Georgia, dyed flax fibers have been found that date to 30,000 BC,[3][4] implicating it as the first domesticated species in human history. New Zealand flax is not related to flax but was named after it, as both plants are used to produce fibers.
Flax is an erect annual plant growing to 1.2 m (3 ft 11 in) tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20–40 mm long and 3 mm broad. The flowers are pure pale blue, 15–25 mm diameter, with five petals; they can also be bright red. The fruit is a round, dry capsule 5–9 mm diameter, containing several glossy brown seeds shaped like an apple pip, 4–7 mm long.
In addition to referring to the plant itself, the word "flax" may refer to the unspun fibres of the flax plant.

Pumpking Seeds

A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, and pumpkins are frequently carved as decorations around Halloween. A pumpkin that has a little face carved in it and hollowed out and decorated with candles inside is known as a jack o'lantern; these are often used at Halloween, for example, to decorate windows.
In Australian English, the name 'pumpkin' generally refers to the broader category called winter squash in North America.
The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin". The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico. Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (450 kilograms).
Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.
Pumpkins generally weigh 9–18 lbs (4–8 kg) with the largest (of the species C. maxima) capable of reaching a weight of over 75 lbs (34 kg). The pumpkin varies greatly in shape, ranging from oblate to oblong. The rind is smooth and usually lightly ribbed. Although pumpkins are usually orange or yellow, some fruits are dark green, pale green, orange-yellow, white, red and gray.
Pumpkins are monoecious, having both male and female flowers on the same plant. The female flower is distinguished by the small ovary at the base of the petals. These bright and colorful flowers have extremely short life spans and may only open for as short a time as one day. The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.

Safflower

Safflower can be a dual purpose crop: the seeds as oil crop and the petals for extracting dyes. The petals can be picked some weeks before the harvesting of the seeds. The crop can be grown after cereals as a second crop.

Safflower (Carthamus tinctorius L.) is a highly branched, herbaceous, thistle-like annual. It is commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm (12 to 59 in) tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments.

Sesame Seed

In Ethiopia a large number of sesame seed varieties exist. The varieties that are well known are Humera Gonder and Wellega. The Humera variety is appreciated worldwide for its aroma and sweet taste. It is suitable for various bakery products. The Gonder type is also suitable for the bakery market. The major competitive advantage of the Wellega type is its high oil content.

Sesame Seed

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.
Sesame seed is considered to be the oldest oilseed crop known to man, domesticated well over 5000 years ago. Sesame is very drought-tolerant. It has been called a survivor crop, with an ability to grow where most crops fail.
Sesame has one of the highest oil contents of any seed. With a rich nutty flavor, it is a common ingredient in cuisines across the world.
Sesame, like other nuts and foods, can trigger allergy reactions in some people.
The world harvested about 3.84 million metric tonnes of sesame seeds in 2010. The largest producer of sesame seeds in 2010 was Myanmar. The world's largest exporter of sesame seeds was India, and Japan the largest importer.
It is an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem.
The flowers are yellow, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth. The flowers may vary in colour with some being white, blue or purple.
Sesame fruit is a capsule, normally pubescent, rectangular in section and typically grooved with a short triangular beak. The length of the fruit capsule varies from 2 to 8 cm, its width varies between 0.5 to 2 cm, and the number of loculi from 4 to 12. The fruit naturally splits opens (dehisces) to release the seeds by splitting along the septa from top to bottom or by means of two apical pores, depending on the varietal cultivar. The degree of dehiscence is of importance in breeding for mechanised harvesting as is the insertion height of the first capsule.
Sesame seeds are small. The size, form and colours vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 millimeters long by 2 millimeters wide and 1 millimeter thick. The seeds are ovate, slightly flattened and somewhat thinner at the eye of the seed (hilum) than at the opposite end. The weight of the seeds are between 20 and 40 milligrams. The seed coat (testa) may be smooth or ribbed.
Sesame seeds come in many colours depending on the cultivar harvested. The most traded variety of Sesame is off white coloured. Other common colours are buff, tan, gold, brown, reddish, gray and black.
Sesame seed is sometimes sold with its seed coat removed (decorticated). This is the variety often present on top of buns in developed economies.

Pulses

MACHINE CLEANED ETHIOPIAN lUPIN NEW CROP

ETHIOPIAN BITTER LUPIN MACHINE CLEANED GRADE 3 AS PER ETHIOPIAN STANDARD WITH SPECIFICATION
Purity:98 %
Min SIZE 6-7 MM
DAMAGED 2.0 %
SPLIT 1.5%
SHIRVELED 8.0 %
FOREIGN MATERIAL :2% Min
MOISTURE CONTENT 13.0%
Under size 10% Max

Horse bean

Horse bean is the most important pulses crop in terms of area coverage and total annual production .It has manifold advantages in the economic lives of the farming community in the high lands of the country .Horse bean is a source of food ,feed and cash to farmers. It also plays significant role in soil fertility .however; its share in the country’s pulse export is small.
Vicia faba, also known as the broad bean, fava bean, field bean, bell bean, or tic bean, is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. A variety is provisionally recognized:
* Vicia faba var. equina Pers. – horse bean
Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can overwinter and because as a legume, they fix nitrogen in the soil. These commonly cultivated plants can be attacked by fungal diseases, such as rust (Uromyces viciae-fabae) and chocolate spot (Botrytis fabae). They are also attacked by the black bean aphid (Aphis fabae).
The broad bean has high plant hardiness; it can withstand rough climates, and in this case, cold ones. Unlike most legumes, the broad bean can be grown in soils with high salinity, as well as in clay soil. However, it does prefer to grow in rich loams.
In much of the English-speaking world, the name "broad bean" is used for the large-seeded cultivars grown
for human food, while horse bean and field bean refer to cultivars with smaller, harder seeds (more like the wild species) used for animal feed, though their stronger flavour is preferred in some human food recipes, such as falafel. The term fava bean (from the Italian fava, meaning "broad bean") is usually used in English-speaking countries such as the US, but the term broad bean is the moEthiopia
Broad beans (Amharic: baqueella) are one of the most popular legumes in Ethiopia. They are tightly coupled with every aspect of Ethiopian life. They are mainly used as an alternative to peas to prepare a flour called shiro, which is used to make shiro wot (a stew almost ubiquitous in Ethiopian dishes). During the fasting period in the Ethiopian Orthodox Church tradition called filliseta (which is in August), two uncooked, spicy, vegetable dishes are made using broad beans. The first is elibet, a thin, white paste of broad bean flour mixed with pieces of onion, green pepper, garlic, and other spices based on personal taste. The second is silijou, a fermented, sour, spicy, thin, yellow paste of broad bean flour. Both are served with other stews and injera (a pancake-like bread) during lunch and dinner.
Baqueella nifro (boiled broad beans) are eaten as a snack during some holidays and during a time of mourning. Interestingly, this tradition goes well into religious holidays, too. On the Thursday before Good Friday, in the Ethiopian Orthodox Church tradition tselote hamus (the Prayer of Thursday), people eat a different kind of nifro called gulban. Gulban is made of peeled, half beans collected and well cooked with other grains such as wheat, peas and chick peas. This is done to mourn the crucifixion of Jesus Christ.
Boq'ullit (boiled salted broad beans embryo) is one of the most favorite snacks in the evening, the common story-telling time in north and central Ethiopia. It is particularly a favorite for the story-teller (usually a society elder), as it is delicious, and easy to chew and swallow.
Ripe broad beans are eaten by passers-by. Besides that, they are one of the gift items from a countryside relative in a period close to the Ethiopian Epiphany.
Chickpea is the most important pulse crop in Ethiopia. The bulk of the crop variety in the country is dominated by the sweet Desi type, and the Kabuli type is also grown in limited areas. In Ethiopia chickpeas are consumed widely fresh as green vegetables, sprouted, fried roasted and boiled. It is also ground into flour to make baby feed mixed with other cereals, soup bread and meat. It is also used to rehabilitate depleted fallow lands through utilizing crop rotation system. Chickpeas in Ethiopia hold fourth in the production and area coverage in the total pulse category.
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
Other common names for the species include garbanzo bean, ceci bean, chana, sanagalu, and Bengal gram.

Grains

Red Sorghum Seeds

Sorghum is derived from a cereal grain crop and is 100% gluten-free. It can be used by itself or mixed with other gluten-free flours to make delicious breads, pizza dough, cakes, pastries, etc. Nutritionally, sorghum is a better source of protein and fiber than rice flour. Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum. These plants are used for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide. Commercial Sorghum species are native to tropical and subtropical regions of Africa and Asia.

We supply both Conventional and Red Sorgum Seeds.

Country of Origin	Ethiopia
Color	Red
GMO Status	Not genetically modified.
Specification	New year crop,Machine cleaned with puritry of 98% minimum, Free from dead insects and alive weevils,non-GMO.

White Sorghum Seeds

Sorghum is derived from a cereal grain crop and is 100% gluten-free. It can be used by itself or mixed with other gluten-free flours to make delicious breads, pizza dough, cakes, pastries, etc. Nutritionally, sorghum is a better source of protein and fiber than rice flour. Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum. These plants are used for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide. Commercial Sorghum species are native to tropical and subtropical regions of Africa and Asia.

Country of Origin	Ethiopia
Color	White
GMO Status	Not genetically modified.
Specification	New year crop ,Machine cleaned with puritry of 98% minimum, Free from dead insects and alive weevils,non-GMO.

Food crops

Cereals and pulses, maize, sesame, beans, lentils, peanuts, soybeans, horse beans etc.

Beverage crops

Tea

Horticulture

Fruits and vegetables, Cut flowers etc. Flowers from ideal location for highland and lowland world class flowers due to agro-climatic conditions