Green Mung wholesale supplier in Sri Lanka
Who supplies green mung wholesale in Sri Lanka?
Woodlands Company, a Pettah-based importer founded in 1978, supplies green mung wholesale across Sri Lanka. Sri Lanka imports an estimated 800 metric tonnes of green mung a month. For stock, grades and prices, call the sales centre on +94 11 242 2426 or email info@woodlands.lk.
- Category
- Pulses & lentils
- Also known as
- Mung eta (Sinhala) · Pachai payaru (Tamil)
- HS code
- 0713.31.19
- Sri Lanka demand
- 800 MT a month
What is green mung?
Whole green mung beans are small, quick-cooking pulses that are high in protein and easy to digest.
How is green mung used in Sri Lanka?
Used for mung ata kiribath, mung curry and sprouted salads, and ground into flour for mung kavum and other Avurudu sweets.
Sourcing and supply
Woodlands Company has imported food commodities into Sri Lanka since 1978. Depending on the product, season and price, we source from origins including Australia, Brazil, Bulgaria, Canada, India and the USA, and supply wholesale buyers, food manufacturers, caterers and retailers across the island from our sales centre in Pettah, Colombo 11. Ask our sales team about current stock, grades, packing and prices.
See Sri Lanka's monthly import demand for green mung on our trade insights page.
Questions about green mung
Where can I buy green mung wholesale in Sri Lanka?
Woodlands Company supplies green mung wholesale from its sales centre at No. 192, Fourth Cross Street, Pettah, Colombo 11. Call +94 11 242 2426 or +94 11 232 7451, or email info@woodlands.lk.
What is green mung called in Sri Lanka?
Green mung is also known as Mung eta (Sinhala), Pachai payaru (Tamil).
How much green mung does Sri Lanka import?
Woodlands Company estimates Sri Lanka's import requirement at around 800 MT a month. The figure varies with local harvests.
What is the HS code for green mung?
Green Mung is classified under HS code 0713.31.19 in the Sri Lanka Customs tariff. Confirm the current duty rate with Sri Lanka Customs before importing.
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