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Key Takeaway
- Factors affecting Rapeseed Ext. (FOR) (Bulk) (Ex-Kandla) 38/2.5 prices: Prices are primarily influenced by rapeseed/mustard seed production, availability, mandi arrivals, crushing volumes, meal inventories and crusher margins. Since the product is used as a protein feed ingredient, demand from poultry, dairy, livestock and aquaculture sectors is a key driver, while mustard oil prices, seed procurement costs and crushing economics affect meal availability and pricing. For bulk material supplied from Kandla, domestic and export demand, international rapeseed/mustard meal prices, competing origins, currency movements, freight and logistics costs, port handling and export orders are particularly important.
- The FOR delivery basis also makes inland transportation and delivery costs relevant to the quoted price. Protein content, residual oil, fibre, glucosinolate levels, moisture and other quality parameters influence premiums or discounts. Seasonal arrivals, inventories, prices of competing protein meals such as soybean and sunflower meal, government trade policies, export regulations and trader activity further contribute to short-term price movements.
About This Dataset
Rapeseed Ext. (FOR) (Bulk) (Ex-Kandla) 38/2.5 refers to bulk rapeseed/mustard extraction meal supplied from Kandla under an FOR delivery basis.
Breakdown of the Trading Term
- Rapeseed Ext.: Rapeseed/mustard extraction meal obtained after oil extraction.
- FOR: Generally indicates Free on Rail or Free on Road, subject to the transport convention specified in the applicable contract or reporting source.
- Bulk: Indicates supply as loose bulk material.
- (Ex-Kandla): Indicates Kandla as the commercial price or dispatch basis.
- 38: Specifies a minimum crude protein content of 38%.
- 2.5: Specifies a maximum silica/sand content of 2.5%.
Commercial Relevance:
The specification establishes a standardized basis for bulk rapeseed meal transactions by defining product quality, shipment form and the applicable Kandla delivery/dispatch reference.
Methodology
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