British Cotton Seeds Suppliers and Manufacturers

Vanilla beans are the fruit of the orchid species Vanilla planifolia, which is native to Mexico but now grown in several tropical regions around the world, including Madagascar, Indonesia, and Tahiti. These beans are known for their unique and complex flavor, making them a highly prized ingredient in both culinary and fragrance industry. 1) Black Vanilla Bean Non Split - Grade A - Madagascar Origin - Crop Year : 2023 - Length : 14cm to 20cm - Moisture content : 30% to 35% - Vanillin rate : 2.0% to 2.5% - Weight per beans : 3g maximum - 310 to 320 beans per kg 2) Red Vanilla Bean Europe Type - Grade B - Madagascar Origin - Crop Year : 2023 - Length : 13cm to 20cm - Moisture content : 24% to 27% - Vanillin rate : 1.8% to 2.3% 3) Red Vanilla Bean US Type - Grade B - Madagascar Origin - Crop Year : 2023 - Length : 13cm to 20cm - Moisture content : 20% to 25% - Vanillin rate : 1.6% 4) Red Split vanilla Bean US Type - Grade B - Madagascar Origin - Crop Year : 2023 - Length : 13cm to 20cm - Moisture content : 20% to 25% - Vanillin rate : 1.6% 5) Cuts vanilla Bean US Type - Grade B - Madagascar Origin - Crop Year : 2023 - From short and cutted vanilla, for extraction or powdering - Length : 2 cm - Moisture content : 20% to 25% - Vanillin rate : 1.3% - FOB Price : 75 Us Dollar per KG 6) Vanilla powder - Pulverized with stainless steel grinder to reduce metal residue - Meets EU standard - Crop Year : 2023 - Moisture content : 10 % - Vanillin rate : 1.3 % to + - From 100% vanilla bean - Grains size : 250 microns  

Shea butter is a fat extracted from the nut of the African shea tree. It is ivory in color when raw and commonly dyed yellow with borututu root or palm oil. It is widely used in cosmetics as a moisturizer, salve or lotion. Shea butter is edible and is used in food preparation in some African countries.

Researchers claim that the health benefits of green coffee extract may be due to the presence of chlorogenic acids, a type of antioxidant. Both chlorogenic acid and caffeine help decrease body weight and visceral fat.

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add \"heat\" to dishes

Cocoa beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans: Botanical Characteristics: Species: Theobroma cacao Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation. Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp. Cultivation: Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia. Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F). Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year. Processing: Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness. Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping. Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor. Composition: Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel. Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine). Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate. Uses: Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate. Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics. Quality Grading: Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production. Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market. Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide

White pepper is a spice derived from the matured berries of the pepper plant, Piper nigrum. It is created by soaking fully ripened black peppercorns in water to remove the outer black skin, revealing the inner seed with its pale color. This process results in a milder and subtler flavor compared to black pepper, making white pepper a popular choice in dishes where a less pungent and more delicate peppery taste is desired. It is widely used in a variety of cuisines, including Asian, European, and American, to season soups, sauces, seafood, and light-colored dishes, where the dark specks of black pepper might be visually undesirable. White pepper is appreciated for its ability to add a gentle heat and depth of flavor to foods without overpowering their overall taste.

Betel nuts, also known as areca nuts, are the seeds of the Areca catechu palm tree. They are commonly chewed in many parts of Asia and the Pacific for their stimulant effects. Here are some key points about betel nuts: Chewing Tradition: Betel nut chewing is a cultural and social practice that dates back centuries in many Asian and Pacific countries. It is often part of social gatherings, ceremonies, and rituals. Stimulant Effects: Betel nuts contain arecoline, an alkaloid that has stimulant properties similar to nicotine. Chewing betel nuts can lead to increased alertness, a mild sense of euphoria, and a stimulating effect on the central nervous system. Preparation and Consumption: Betel nuts are typically prepared by slicing the nut and wrapping it in a betel leaf along with other ingredients like slaked lime (calcium hydroxide) and sometimes tobacco. The package is then chewed, releasing the active compounds. The combination of areca nut, betel leaf, slaked lime, and optional tobacco is referred to as a "betel quid." Health Concerns: While betel nut chewing can have stimulant effects, it also comes with health risks. Regular and long-term consumption of betel nuts is associated with various negative health outcomes. These include increased risk of oral cancers, gum disease, tooth decay, and other oral health issues. Betel nuts are considered a Group 1 carcinogen by the International Agency for Research on Cancer (IARC). Cultural Significance: Betel nut chewing has deep cultural and traditional significance in many communities. It has been used as a symbol of hospitality, social bonding, and as a customary offering during ceremonies and celebrations. Regulation: Some countries have implemented regulations on the sale and consumption of betel nuts due to their health risks. For example, in certain regions, there are warnings on the packaging about the potential health hazards. Alternatives: Due to the health concerns associated with betel nut chewing, efforts have been made to promote alternatives that offer a similar social and cultural experience without the negative health effects. These alternatives might involve chewing gums or other non-harmful substances. It's important to note that my information might not be up to date with the very latest developments or changes, so I recommend checking more recent and reliable sources if you need the most current information on this topic.

We have our own big plant who collect the used cooking oils and treats the oils into mixed oils for industry. Welcome to contact us for more information and long-term cooperation.

PALM KERNEL CAKE MEAL: Our pursuit of first-rate quality, competitive prices offers both potential and long-standing clients confidence in our company. We are looking forward to cooperating with you under the principle of mutual benefits and equality. We mainly engaged Palm Kernel Cake Meal

Diammonium Phosphate Fertilizer DAP Chemical formula:(NH4)2HPO4 Molecular weight:132.0 Standard executed :HG/T4132-2010(Tech grade) GB 30613-2014 (Food grade) Property:White crystal, Relative density is 1.619g/cm3, melting point is 155�¢??, easily soluble in water , insoluble in alcohol, PH value of 1%solution is 8.0 Uses:As a fire-prevention agent for fabric, timber and paper. Also as a raw maerials for ammonium polyphosphate of high polymerization. It may be used for makeding printing plates; in food industry it is mainly used as a fermentation agent, nourishment and so on; In agriculture, it is used as a high effective non-chloride N,P compound fertilizer and containing totally 74% fertilizer elements, it is often used as a basic raw material for N,P and K compound fertilizer. Packing:Plastic woven bag. Net weight 25 Kg, 50Kg ,1000Kg , store at a cool, dry and well ventilated place.

High-analysis nitrogen mineral fertilizer Fully water-soluble Suitable for irrigation systems Especially e�ective for rice and melon cultivation Can be used as a foliar fertilizer Payment terms : TT Only

Product name: NPK17-17-17 in Compound Total nitrogen % 17 Available p % 17 Potassium oxide % 17 Total nutrient % 51 Soluble phosphorus/available phosphorus % 60 Water content % 2.0 Biuret Bi% 1.5 Particle size % (1.00-4.75mm) 90

Chemical Analysis Component Range Typical Main content 99%min 99% P2O5 53%min 53% NasNH4 20.8%min 21.0% Moisture 0.2%max 0.2% Insoluble 0.1%max 0.1% As 0.0003%max 0.0003% Pb 0.001%max 0.001% F 0.002%max 0.002% Note: Please contact us get the details COA of Diammonium phosphate (DAP 21-53-0) Applications Fertilizer Diammonium phosphate(DAP)is a widely used as a source of P and N fertilizer which Excellent for low pH or alkaline soils Non Agricultural Uses (1)Used as afire retardant. (2)Used as a yeast nutrient inwinemakingand brewingmead. (3)Used as an additive in some brands of cigarettes purportedly as anicotineenhancer. (4)Used as aFluxfor soldering tin, copper, zinc and brass. (5)Controlprecipitationof alkali-soluble and acid-insoluble colloidal dyes onwool.

Product Superiority 1.High quality with best price 2.Well reputation 3.Factory with strong supply ability 4. Prompt shipment The advantages of NPK l Fully water-soluble l Made of high quality ingredients l Consists of 100% plant nutrients l Virtually free of chloride, sodium and other detrimental elements for plants l Provides balanced, complete plant nutrition l Available in a wide range of formulae l It was produced from pure raw materials which doesn't contain any toxic and radioactive substances. Prouct Introduction and Attributes NPK 17-17-17 Fertilizer is a range of rich, balanced fertilizers for soil and soilless greenhouse crops, suitable for Nutrigation with water of varied quality and for foliar application. All the formulae are enriched with high concentrations of micronutrients.