Saffron Saffron, which is also known as the golden spice; It has been giving our food a special taste and color for years. Research has shown that this expensive spice can help improve the immune system and increase energy levels as an antioxidant. Saffron is a plant with the scientific name Crocus sativus, belonging to the family of Asparagus and the family of Lilies. It is known as golden spice because of its yellow color and high price. For more than 4 thousand years, saffron has been used to make food fragrant and tasty. Today, more than 90% of the world's saffron is produced in Iran. Saffron has various chemical compounds that are the main factors of its taste, color and properties. In history, many cases have been seen that saffron has been used as medicine to treat the following diseases: Asthma muscle cramps Stress Anemia and heart failure Also, saffron has analgesic properties that are used as a natural pain reliever. In modern medical science, the use of saffron for its therapeutic properties has also been used to solve the following problems: Relieve anxiety Treatment of premenstrual syndrome (PMS) Treatment of insulin resistance diabetes cancer Diseases associated with the destruction of nerve cells Learning disorders Although the decisive role of saffron in the treatment of the above diseases has not yet been proven, it has been proven that the use of this valuable spice is quite effective in the treatment of diseases such as sexual problems, depression, premenstrual syndrome and Alzheimer's.
1. What is PFAD PFAD stands for Palm Fatty Acid Distillate. It is a processing residue resulting from physical refining of crude palm oil products. At room temperature it is a light brow semi-solid, melting to a brown liquid on heating. Up to 80 percent of PFAD is free fatty acid (FFA), with palmitic acid and oleic acid being the major components. The remaining 20 percent is made up of components including triglycerides, partial glycerides, and vitamin E, sterols and squalene's. 2.How is PFAD used? PFAD is used as a renewable raw material in biofuels production as well as to produce candles, soaps, other oleochemical products, and animal feed. Specific to biofuel production in Europe, the EU allows Member States to account PFAD consumption towards greenhouse gas emissions reductions under its Renewable Energy Directive. The amount of emissions reductions depends on the PFAD technical classification, a residue or co-product, which is up to the individual Member State. To verify the emissions reductions, the EU relies on voluntary certification schemes, such as the International Sustainability and Carbon Certification system. 3.What are the benefits6 of using PFAD Producing renewable fuels using PFAD is good for the climate. It is an efficient way to use waste generated through the palm oil refining process, preventing PFAD from going to literal waste. A by-product that is undesirable from the food industry perspective can be very desirable for other sectors. Neste MY Renewable Diesel7 which is refined from PFAD and other waste and residue materials, such as Used Cooking Oil (UCO), helps to replace crude oil-based diesel in transportation. Using Neste MY Renewable Diesel can reduce greenhouse gas emissions by 90 percent on average compared to a diesel-powered vehicle using conventional fossil fuel-based diesel.
Product Name : Fuel Oil / Light Diesel Oil (LDO) Flash Point : 62 Density @ 15c : 0.907 Viscosity @ 50c : 17.72 Viscosity @ 100c : 5.05 Water Content : less than 1. Sediment by Extraction : 0.57 Ash Content : 0.931 Caloric Value : 10151 Available at Mumbai
Density @15C : 0.8833 kg/L Kinematic Viscosity @50C : 6.010 cSt Flash Point (Proc.B):
The majority of corn harvest finds domestic application, serving as a source for food and primary energy component in livestock feed and the production of fuel ethanol. Corn undergoes various processing methods, resulting in a diverse range of products such as starch, sweeteners, corn oil, and both beverage and industrial alcohols. Our corn supply predominantly originates from top producers in the Black Sea region, South America and the United States
Soft drinks.
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Scrap Motherboard Specification Form Factor: ATX (Advanced Technology eXtended) form factor. Processor Socket: Compatible with Intel LGA 1151 socket processors. Chipset: Supports Intel B360 chipset. Memory: DDR4 DIMM slots, supporting up to 64GB of RAM. Supports dual-channel memory architecture. Expansion Slots: PCIe 3.0 x16 slot (1) PCIe 3.0 x1 slots (2) Storage Interface: SATA 6Gb/s connectors (4) M.2 slots (1) for NVMe SSDs USB Ports: USB 3.1 Gen 1 ports (4 rear, 2 front) USB 2.0 ports (2 rear, 4 front) Audio: Realtek ALC887 codec with 7.1 channel audio support. Networking: Gigabit Ethernet (RJ-45) port. Connectors: PS/2 mouse and keyboard combo port HDMI port DVI-D port Power Delivery: ATX 24-pin power connector 8-pin ATX 12V power connector Cooling: CPU fan header System fan headers (2) Operating System Support: Compatible with Windows 10 and later versions Supports Linux distributions Dimensions: Standard ATX dimensions (305mm x 244mm) Additional Features: UEFI BIOS Overclocking support (limited) Energy-efficient design compliant with Energy Star standards Environmental Considerations: Designed for RoHS compliance Recyclable materials used where possible Note: This specification assumes a typical modern scrap motherboard found in desktop computers. Actual specifications may vary depending on the specific motherboard model and manufacturer.
NPK refers to a set of three essential nutrient elements that are crucial for plant growth. NPK stands for Nitrogen (N), Phosphorus (P), and Potassium (K). These three elements are primary macronutrients required by plants in relatively large quantities. Here's a brief overview of each: Nitrogen (N): Nitrogen is a key component of amino acids, proteins, and chlorophyll. It plays a vital role in promoting vegetative growth, leaf development, and overall plant vigor. Nitrogen deficiency can lead to stunted growth, yellowing of leaves (chlorosis), and decreased yield. Phosphorus (P): Phosphorus is essential for energy transfer and storage in plants. It is a key component of nucleic acids (DNA and RNA) and is involved in cell division and development of roots, flowers, and fruits. Phosphorus deficiency can result in poor root development, delayed flowering, and reduced fruit and seed production. Potassium (K): Potassium is important for enzyme activation, water uptake, and osmoregulation in plants. It enhances disease resistance, stress tolerance, and overall plant health. Potassium deficiency may lead to weakened cell walls, reduced drought tolerance, and increased susceptibility to diseases. NPK Fertilizers: NPK fertilizers are formulated to provide a balanced combination of nitrogen, phosphorus, and potassium in varying proportions. The ratio of N:P:K in a fertilizer is represented by three numbers on the product label. For example, a fertilizer with the ratio 10-20-10 means it contains 10% nitrogen, 20% phosphorus, and 10% potassium by weight. Common NPK Ratios: Different crops and growth stages may have specific nutrient requirements, so various NPK formulations are available. Common ratios include 10-10-10, 20-20-20, 5-10-10, etc. Application: NPK fertilizers are applied to soil or plants to supplement nutrient levels, promote balanced growth, and improve crop yield and quality. The choice of NPK formulation depends on the specific needs of the crops being grown and the nutrient levels in the soil. Environmental Considerations: Proper application of NPK fertilizers is crucial to prevent nutrient runoff and environmental pollution. Sustainable and precision agriculture practices aim to optimize fertilizer use, reducing the environmental impact. When using NPK fertilizers, it's important to follow recommended application rates, consider soil nutrient levels, and adhere to responsible agricultural practices to achieve optimal plant nutrition while minimizing environmental impact.
Bitter Kola Garcinia Kola Specifications General Description Bitter Kola also known as Garcinia Kola is a tropical flowering plant found in Central and Western Africa Known for its medicinal properties bitter kola is often consumed for its health benefits The nuts are characterized by their bitter taste and are often used in traditional medicine Physical Specifications Appearance Brownish wrinkled outer shell with a whitish interior when the shell is removed Size Approximately 35 cm in length and 12 cm in diameter Weight Each nut typically weighs between 510 grams Shape Oval to elliptical Chemical Composition Moisture Content Maximum 10 Ash Content 15 20 Protein Content 8 12 Fat Content 3 5 Carbohydrate Content 40 50 Fiber Content 10 15 Energy Value Approximately 200250 kcal100g Active Ingredients Kolaviron A complex of bioflavonoids benzophenones and chromanols Caffeine 10 20 Tannin 3 5 Alkaloids Trace amounts Saponins 05 15 Quality Standards Purity Minimum 98 pure free from adulterants and contaminants Insect Damage Nil Mold Nil Foreign Matter Maximum 2 Aflatoxin Levels Compliant with international food safety standards typically 2 ppb Packaging Type Sealed polyethylene bags or jute sacks Weight 25kg or 50kg per bag Labeling Each bag should be labeled with the product name weight batch number and date of packaging Storage and Shelf Life Storage Conditions Store in a cool dry place away from direct sunlight Shelf Life Up to 24 months when stored under optimal conditions Uses Medicinal Used in traditional medicine for its antiinflammatory antioxidant and antimicrobial properties Nutritional Consumed as a snack or included in health supplements Cultural Used in various cultural ceremonies and rituals Additional Information Origin Typically sourced from Nigeria Ghana and other West African countries Harvesting Season Main harvesting period is between April and August
Specification for Soybeans General Information Product Name Soybeans Botanical Name Glycine max Origin Country of Origin Harvest Period Harvest Period Batch Number Batch Number Date of Production Production Date Physical and Chemical Properties Appearance Yellow to light brown spherical beans Size 510 mm in diameter Odor Neutral characteristic of soybeans Flavor Mild characteristic of soybeans Moisture Content 13 Purity 99 Foreign Matter 1 BrokenSplit Beans 2 Defective Beans 3 Nutritional Information per 100g Energy 446 kcal Protein 36 g Total Fat 20 g Saturated Fat 3 g Monounsaturated Fat 4 g Polyunsaturated Fat 11 g Total Carbohydrates 30 g Dietary Fiber 9 g Sugars 7 g Cholesterol 0 mg Sodium 2 mg Calcium 277 mg Iron 157 mg Potassium 1797 mg Vitamin C 6 mg Vitamin A 22 IU Contaminants Pesticide Residues Within permissible limits Heavy Metals Lead Cadmium Arsenic Within permissible limits Mycotoxins Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight and strong odors Shelf Life Up to 12 months if stored under proper conditions Packaging Polypropylene PP bags 25 kg 50 kg Bulk in containers Quality Assurance Certifications List any relevant certifications eg ISO 22000 Organic Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for food safety and quality Safety Data Sheet SDS Provided upon request
Specification for Sunflower Oil General Information Product Name Sunflower Oil Botanical Name Helianthus annuus Origin Country of Origin Harvest Period Harvest Period Batch Number Batch Number Date of Production Production Date Physical and Chemical Properties Appearance Clear light yellow liquid Odor Mild characteristic of sunflower seeds Flavor Neutral Free Fatty Acids FFA 01 as Oleic Acid Peroxide Value 10 meq Okg Moisture Volatile Matter 02 Insoluble Impurities 005 Iodine Value 118141 g I100g Saponification Value 188194 mg KOHg Unsaponifiable Matter 15 Specific Gravity at 20C 09180923 gcm Refractive Index at 20C 14671469 Fatty Acid Composition Linoleic Acid C182 4874 Oleic Acid C181 1440 Palmitic Acid C160 58 Stearic Acid C180 25 Linolenic Acid C183 03 Nutritional Information per 100g Energy 884 kcal Total Fat 100 g Saturated Fat 11 g Monounsaturated Fat 19 g Polyunsaturated Fat 70 g Cholesterol 0 mg Sodium 0 mg Carbohydrates 0 g Protein 0 g Vitamin E 41 mg 273 DV Contaminants Pesticide Residues Within permissible limits Heavy Metals Lead Cadmium Arsenic Within permissible limits Polycyclic Aromatic Hydrocarbons PAHs Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight and strong odors Shelf Life Up to 24 months if stored under proper conditions Packaging Plastic bottles 500 ml 1 L 5 L Tin cans 5 L 10 L Bulk in drums or IBCs Quality Assurance Certifications List any relevant certifications eg ISO 22000 HACCP Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for sunflower oil Safety Data Sheet SDS Provided upon request
Physical and Chemical Properties Appearance Black kidneyshaped beans Size Uniform typically 0508 cm in length Odor Neutral characteristic of black beans Flavor Mild slightly nutty Moisture Content 14 Purity 99 Foreign Matter 05 BrokenSplit Beans 3 Defective Beans 2 Nutritional Information per 100g Energy 333 kcal Protein 24 g Total Fat 1 g Saturated Fat 02 g Total Carbohydrates 60 g Dietary Fiber 25 g Sugars 2 g Cholesterol 0 mg Sodium 5 mg Calcium 83 mg Iron 5 mg Potassium 1400 mg Vitamin C 0 mg Vitamin A 0 IU Contaminants Pesticide Residues Within permissible limits Heavy Metals Lead Cadmium Arsenic Within permissible limits Mycotoxins Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight and strong odors Shelf Life Up to 24 months if stored under proper conditions Packaging Polypropylene PP bags 25 kg 50 kg Bulk in containers Quality Assurance Certifications List any relevant certifications eg ISO 22000 Organic Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for food safety and quality Safety Data Sheet SDS Provided upon request
Physical and Chemical Properties Appearance Semisolid at room temperature light yellow to goldenyellow liquid when melted Odor Neutral characteristic of palm oil Flavor Neutral Free Fatty Acids FFA 5 as Palmitic Acid Moisture Impurities 01 Peroxide Value 10 meq Okg Iodine Value 5055 g I100g Saponification Value 190209 mg KOHg Unsaponifiable Matter 15 Specific Gravity at 40C 08890895 gcm Refractive Index at 40C 14541456 Fatty Acid Composition Palmitic Acid C160 4046 Stearic Acid C180 46 Oleic Acid C181 3744 Linoleic Acid C182 912 Myristic Acid C140 12 Nutritional Information per 100g Energy 884 kcal Total Fat 100 g Saturated Fat 50 g Monounsaturated Fat 40 g Polyunsaturated Fat 10 g Cholesterol 0 mg Sodium 0 mg Carbohydrates 0 g Protein 0 g Vitamin E 15 mg 100 DV Contaminants Pesticide Residues Within permissible limits Heavy Metals Lead Cadmium Arsenic Within permissible limits Polycyclic Aromatic Hydrocarbons PAHs Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight and strong odors Shelf Life Up to 12 months if stored under proper conditions Packaging Drums 200 liters Intermediate Bulk Containers IBCs Bulk in tankers Quality Assurance Certifications List any relevant certifications eg RSPO ISO 22000 Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for palm oil Safety Data Sheet SDS Provided upon request
2. Specifications: Material: Copper wire with various degrees of insulation or bare copper. Types: Bare Bright Copper Wire: Clean, uncoated, unalloyed copper wire that is free of any impurities. Insulated Copper Wire: Copper wire with various types of insulation, including PVC (Polyvinyl Chloride), Teflon, rubber, etc. Copper Content: Generally ranges from 95% to 99.9% pure copper, depending on the grade. Gauge/Thickness: Typically ranges from very thin wires (e.g., 18 AWG) to thicker cables (e.g., 2/0 AWG or higher). Condition: Clean: Free from any contaminants or corrosion, suitable for direct recycling. Tinned: Copper wire coated with a thin layer of tin to enhance solderability. Burnt: Copper wire that has undergone burning or oxidation, affecting its physical properties and purity. Packaging: Usually bundled in coils, spools, or loose in containers depending on quantity and logistics requirements. Application: Used as a raw material in the production of new copper products such as electrical wiring, motors, transformers, and various electronic components. Environmental Considerations: Recycling scrap copper wire reduces the need for mining new copper ore, which helps conserve natural resources and reduces energy consumption and greenhouse gas emissions associated with copper production. 3. Quality Standards: Compliance with local and international standards for metal recycling and copper content purity. Adherence to environmental regulations regarding the handling and disposal of scrap materials. Quality control measures to ensure the absence of hazardous materials and proper sorting for optimal recycling efficiency.
Salted butter, unsalted butter, sunflower oil, vietnam jasmine rice, moov creame, moov spray, dettol, heinz, lotus, coffee mate, nido, godiva, mcvities & fmcg products.
Soybean Oil Specifications 1 Product Description Name Refined Soybean Oil Origin Specify Country Type Edible Vegetable Oil Extraction Method Mechanical andor Solvent Extraction Processing Type Refined Bleached Deodorized 2 Physical and Chemical Characteristics Appearance Clear light yellow to yellow liquid Odor and Taste Bland neutral odor and taste Density 0910 0930 gcm at 20C Refractive Index 1466 1470 at 40C Iodine Value 120 141 g I100g Saponification Value 189 195 mg KOHg Unsaponifiable Matter 15 Acid Value 01 mg KOHg Peroxide Value 10 meqkg Moisture and Volatile Matter 01 Color Lovibond 5 cell 15 Red Max Free Fatty Acids 005 3 Nutritional Information per 100g Energy Approximately 884 kcal Total Fat 100g Saturated Fat 15 20g Monounsaturated Fat 23 30g Polyunsaturated Fat 50 60g Cholesterol 0mg Vitamin E Tocopherols 8 16mg 4 Fatty Acid Composition Palmitic Acid C160 10 12 Stearic Acid C180 2 5 Oleic Acid C181 19 30 Linoleic Acid C182 48 58 Linolenic Acid C183 5 8 Arachidic Acid C200 05 Behenic Acid C220 05 5 Packaging and Storage Packaging Available in bulk drums IBC tanks and PET bottles of various sizes 1L 2L 5L etc Storage Conditions Store in a cool dry place away from direct sunlight and heat sources Shelf Life 12 months from the date of production if stored properly 6 Compliance and Certifications Certifications ISO HACCP Kosher Halal Compliance Meets the standards of Codex Alimentarius US FDA and EU regulations 7 Uses and Applications Culinary Cooking frying salad dressings and baking Industrial Ingredient in margarine mayonnaise and other food products Nutritional Source of essential fatty acids and vitamin E 8 Safety and Handling Handling Precautions Avoid contact with eyes and prolonged skin exposure In case of contact rinse thoroughly with water First Aid Measures If ingested in large amounts seek medical attention 9 Quality Assurance Batch Testing Each batch is tested for quality parameters to ensure consistency and safety Traceability Full traceability from raw material to finished product
Specification for Extra Virgin Olive Oil General Information Product Name Extra Virgin Olive Oil EVOO Botanical Name Olea europaea Origin Country of Origin Harvest Period Harvest Period Batch Number Batch Number Date of Production Production Date Physical and Chemical Properties Appearance Clear goldengreen liquid Odor Fresh fruity aroma characteristic of olives Flavor Fruity slightly bitter and pungent Free Fatty Acids FFA 08 as Oleic Acid Peroxide Value 20 meq Okg K270 022 K232 250 DeltaK 001 Moisture and Volatile Matter 02 Insoluble Impurities 01 Iodine Value 7594 g I100g Saponification Value 184196 mg KOHg Specific Gravity at 20C 09100916 gcm Refractive Index at 20C 14671470 Fatty Acid Composition Oleic Acid C181 5583 Linoleic Acid C182 3521 Palmitic Acid C160 7520 Stearic Acid C180 055 Linolenic Acid C183 15 Palmitoleic Acid C161 0335 Nutritional Information per 100g Energy 884 kcal Total Fat 100 g Saturated Fat 14 g Monounsaturated Fat 73 g Polyunsaturated Fat 11 g Cholesterol 0 mg Sodium 0 mg Carbohydrates 0 g Protein 0 g Vitamin E 14 mg 93 DV Contaminants Pesticide Residues Within permissible limits Heavy Metals Lead Cadmium Arsenic Within permissible limits Polycyclic Aromatic Hydrocarbons PAHs Within permissible limits Storage and Handling Storage Conditions Store in a cool dry place away from direct sunlight Shelf Life Up to 24 months if stored under proper conditions Packaging Glass bottles 250 ml 500 ml 1 L Tin cans 3 L 5 L Bulk in drums or IBCs Quality Assurance Certifications List any relevant certifications eg USDA Organic EU Organic ISO 22000 Inspection Each batch is tested and certified by Name of Testing Laboratory to ensure compliance with the above specifications Documentation Certificate of Analysis COA provided with each shipment Compliance Regulations Compliant with local and international standards for extra virgin olive oil Safety Data Sheet SDS Provided upon request