Rice
Rice is one of the most significant agricultural products of Pakistan, exported worldwide in various high-quality varieties catering to culinary and commercial needs.
Super Basmati
Premium aromatic long-grain rice known for its fragrance and elongation.
1121 Basmati
Extremely long grain variety prized for its fluffiness in gourmet dishes.
PK-198
Traditional basmati with rich aroma and fine texture for authentic recipes.
Basmati 385
Classic variety valued for consistent grain quality and moderate elongation.
Brown Rice
Whole-grain rice retaining bran layer for nutrients and fiber.
Wheat
Pakistan’s wheat varieties are cultivated across fertile plains, supplying both domestic food needs and export markets with high-quality grain.
Sharbati Wheat
Sweet-textured wheat ideal for baking and confectionery products.
NARC-9
High-yield variety with strong gluten content favored by millers.
Punjab-2011
Rust-resistant variety widely grown for flour production.
Galaxy-2013
Balanced protein wheat suited for rotis and bakery items.
Corn
Corn or maize from South Asia is a versatile commodity used in human food, animal feed, and industrial starch production.
Yellow Dent Corn
High-starch variety used extensively in livestock feed formulations.
Sweet Corn
Fresh corn kernels with higher sugar content for direct consumption.
Popcorn Corn
Specialized variety that pops when heated, popular snack product.
White Corn
Preferred for flour milling and tortilla production in cuisine.
Cotton
Pakistan produces some of the world’s finest cotton varieties, sustaining its large textile industry with top-quality fiber.
CIM-496
Durable staple length cotton favored by spinning mills.
MNH-886
High-yield hybrid cotton with fine fiber quality.
FH-114
Heat-tolerant variety suited for southern plains cultivation.
NIAB-78
Resistant to local pests with consistent fiber strength.
Beans & Pulses
South Asian beans and pulses are key protein sources, cultivated and exported for global culinary and nutritional use.
Kabuli Chickpeas
Large, creamy beans popular in hummus and Middle Eastern dishes.
Desi Chickpeas
Smaller, darker chickpeas used in Indian curries and roasted snacks.
Mash (Green Gram)
Split or whole mung beans used in stews, desserts, and sprouts.
Masoor (Red Lentil)
Quick-cooking lentils essential for soups and dhal preparations.
Urad (Black Gram)
Black lentils used in batter for dosa and lentil-based desserts.