Canned Nata De Coco In Syrup Suppliers and Manufacturers

The term Coco peat is derived from coir pith it is a 100% natural growing medium. This can be used in many applications such as farms, green houses, horticulture, hydro seed spraying, and Bale size. 45 X 31 X 80 Cm. compressed ratio 2:1, it is a growing medium for organic fertilizer. Coir bales is an idle for, soil structure improvement and soil substrates, it is a wetting and rehydration process, which saves the considerable cost and energy. A coco peat that binds with the coconut fibre in the husk, High water holding capacity, great absorption. Promotes strong root growth. It is a soil conditioner and is being extensive used as a soil-less medium for agri- horticultural purposes. DETAILS: 1. Pallets 20 2. Packing 22 Bales / Per Pallet 3. 1 40 - 440 Bales 4. 1x 40 - Bulk Loading = 600 Bales Features: Best to use for Green House and Gardening. Animal Bedding. Used for Mushroom, Vegetable, and Flower cultivation. It is less compressed and easy to loosen up. Maintain the moisture ration between 30 â?? 40 %. Coco coir delivers nutrients directly to your plants during every feeding cycle. User Friendly Product.

Coir propagation block is a culture media used in nurseries for plant propagation, the growth of flowers and vegetables, and the germination of 100% natural seeds. You can create air pockets in your growing media by adding coco fiber. Since the fiber isn't particularly absorbent, it aids in maintaining oxygen access to the roots of your plants. Our coir propagation blocks are made with utmost care while selecting raw materials since the Kalium level plays a significant role in the germination process. Suitable Crops: Cucumber Chilli Tomato Strawberry Brinjal Ginger

I'm Coco is a drink featuring nata de coco. The combination from fresh fruit flavors perfectly blended with the chewy textured nata de coco gives a unique sensation of freshness to relieve your thirst. Variant: Lychee, Coconut, Mango, Strawberry

Inaco I'm Coco is a drink featuring nata de coco. The combination from fresh fruit flavors perfectly blended with the chewy textured nata de coco gives a unique sensation of freshness to relieve your thirst. Variant: Lychee, Coconut, Mango, Strawberry

PRODUCT INFO The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. SEASON Coconuts are available year-round.

Ec: 0.5Ms/Cm | Ph: 5.8 â?? 6.2 The correct combination of Air Filled Porosity (AFP) and Water Holding Capacity (WHC) for plant growth. Green Roots blends are formulated to stabilize the substrate for periods spanning 2 - 5yrs An excellent amendment to garden soil, coco coir is an organic substance that increases the potting soil's capacity for absorption, water retention, and drainage. Green Roots blocks are manufactured consistently using our raw materials. The raw materials are washed, dried & compressed into 5 kg blocks for your convenience. It can be used in planters, gutters and pots. The blocks are made out of different mixtures (with husk chips and coir fiber) to suit the buyersâ?? growing requirements. It is reconstituted to get a yield of 70 â?? 75 liters per block. Features: It's from 100% organic and renewable resource (organic matter is about 90%). Neutralizes the soluble chloride level to the allowed limit for plant growth. Balanced lignin level which retains the media for years together and can be used for different crops. High moisture retaining capacity due to the air porosity. Intensively washed to keep the optimum level of soluble salt Free from nematodes. Good aeration for the roots. Fast penetration of water and nutritionâ??s while irrigating. Save the water, protect the environment for a green world. Packing/Loadability: Floor loading (Bulk): 5400 Blocks for 1 x 40 high cube container up to 27MT. Palletized: 4800 Blocks for 1 x 40 high cube Container (Carries 24 MT). Bundle Packing. Suitable Crops: Cucumber Blueberry Blackberry Tomato Strawberry Ginger

This organic potting medium, which is manufactured from natural coconut husk fibers, is not only perfect for hydroponics and mixed media growing, but it also works wonders to improve the soil. Clay soils are loosened by it, and its great porosity promotes the growth of healthy roots. Its texture is delicate and fibrous, and when dried, it does not crust. The coconut husk used to make the coir planks is a renewable resource and the entire product is organic. You can start planting right away because the material has already been pre-washed and pH-balanced. After watering, the fibrous material settles quickly and exhibits medium drainage properties. The medium is consistently quite light. Throughout cultivation, its structure maintains stability with little settling. SIZES AVAILABLE : 50*15*12 cm 90*15*12 cm 100*20*8 cm 60*15*12 cm 90*18*12 cm 100*20*10 cm 60*20*12 cm 90*20*12 cm 100*20*12 cm 65*15*12 cm 100*12*15 cm 120*15*12 cm 65*18*12 cm 100*15*10 cm 120*20*10 cm 80*20*12 cm 100*15*12 cm 80*22*20 cm 100*18*12 cm 80*24*20 cm 100*18*15 cm Suitable Crops: Cucumber Tomato Blackberry Strawberry Blueberry Ginger Features: Green Roots planks compressed without packing of various size. It is used to grow in trough systems cutters and trays. Green Roots allow mixes of coco peat coir chips and short fibre in different ratio for slabs. Planks can be used to create raised beds and planters for growing vegetables and flowers. Planks provide support to plants as they grow and spread their roots. Easy to handle and maintain. User Friendly Product

PRODUCT INFO Madan Fruit avant-garde Madan fruit is high in vitamin C, beta-carotene, as well as important minerals such as calcium, iron, phosphorus, etc. Madan fruits are very rich in vitamin A and calcium. Since the fruits taste quite sour, so it is not easy to eat these fresh. So these are used in side dishes, salads and made into sauces. The fruit of madan is also processed to make preserved fruit in syrup, pickled fruit and dried fruit. Fermented fruit is stuffed with minced pork to make a soup, or it can be made into a sweet. SEASON Madan will produce a yield for about 2-3 years, will produce and have offspring according to species.

Rosa centifolia (lit. hundred leaved/petaled rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose or cabbage rose or Rose de Mai is a hybrid rose developed by Dutch rose breeders in the period between the 17th century and the 19th century, possibly earlier. Its parentage includes Rosa damascena, but it may be a complex hybrid; its exact hereditary history is not well documented or fully investigated, but it now appears that this is not the hundred-leaved (centifolia) rose mentioned by Theophrastus and Pliny: no unmistakable reference can be traced earlier than about 1580â??. The original plant was sterile, but a sport with single flowers appeared in 1769, from which various cultivars known as centifolia roses were developed, many of which are further hybrids. Other cultivars have appeared as further sports from these roses. Rosa centifolia Muscosa is a sport with a thick covering of resinous hairs on the flower buds, from which most (but not all) moss roses are derived. Dwarf or miniature sports have been known for almost as long as the larger forms, including a miniature moss ross Moss de Meaux.

Rosa centifolia (lit. hundred leaved/petaled rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose or cabbage rose or Rose de Mai is a hybrid rose developed by Dutch rose breeders in the period between the 17th century and the 19th century, possibly earlier. Its parentage includes Rosa damascena, but it may be a complex hybrid; its exact hereditary history is not well documented or fully investigated, but it now appears that this is not the hundred-leaved (centifolia) rose mentioned by Theophrastus and Pliny: no unmistakable reference can be traced earlier than about 1580. The original plant was sterile, but a sport with single flowers appeared in 1769, from which various cultivars known as centifolia roses were developed, many of which are further hybrids. Other cultivars have appeared as further sports from these roses. Rosa centifolia Muscosa is a sport with a thick covering of resinous hairs on the flower buds, from which most (but not all) moss roses are derived. Dwarf or miniature sports have been known for almost as long as the larger forms, including a miniature moss ross Moss de Meaux

Rosa Ã?? centifolia (lit. hundred leaved/petaled rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose or cabbage rose or Rose de Mai is a hybrid rose developed by Dutch rose breeders in the period between the 17th century and the 19th century, possibly earlier. Its parentage includes Rosa damascena, but it may be a complex hybrid; its exact hereditary history is not well documented or fully investigated, but it now appears that this is not the hundred-leaved (centifolia) rose mentioned by Theophrastus and Pliny: no unmistakable reference can be traced earlier than about 1580. The original plant was sterile, but a sport with single flowers appeared in 1769, from which various cultivars known as centifolia roses were developed, many of which are further hybrids. Other cultivars have appeared as further sports from these roses. Rosa centifolia Muscosa is a sport with a thick covering of resinous hairs on the flower buds, from which most (but not all) moss roses are derived. Dwarf or miniature sports have been known for almost as long as the larger forms, including a miniature moss ross Moss de Meaux

Rosa centifolia (lit. hundred leaved/petaled rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose or cabbage rose or Rose de Mai is a hybrid rose developed by Dutch rose breeders in the period between the 17th century and the 19th century, possibly earlier. Its parentage includes Rosa damascena, but it may be a complex hybrid; its exact hereditary history is not well documented or fully investigated, but it now appears that this is not the hundred-leaved(centifolia) rose mentioned by Theophrastus and Pliny: no unmistakable reference can be traced earlier than about 1580. The original plant was sterile, but a sport with single flowers appeared in 1769, from which various cultivars known as centifolia roses were developed, many of which are further hybrids. Other cultivars have appeared as further sports from these roses. Rosa centifolia Muscosa is a sport with a thick covering of resinous hairs on the flower buds, from which most (but not all) moss roses are derived. Dwarf or miniature sports have been known for almost as long as the larger forms, including a miniature moss ross Moss de Meauxâ??.

PRODUCT INFO Kitchen Mint (Bai Saranae) it is a ground cover plant. Leaves are fortified, green, leaf margins wrinkled, prefer loamy soil, easy to grow, grow quickly. if well cared for The leaves will be beautiful and the leaves will be collected faster. It is used to cook spicy salads, larb, and tom yam dishes. And help flavor to make it more appetizing. In addition, it is also used to make medicine and extract essential oils that are used in many industries. USES Mint (English: Kitchen Mint) can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas. SEASONS Kitchen Mint is available between July - Oct each year.

The plant is primarily cultivated for the production of bast fiber from the stem. The fiber may be used as a substitute for jute in making burlap. Hibiscus, specifical roselle, has been used in folk medicine as a diuretic and mild laxative. The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colorings. It can be found in markets (as flowers or syrup) in places, such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavor to the Senegalese fish and rice dish thieboudienne. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. In Burma, their green leaves are the main ingredient in chin baung kyaw curry.

The plant is primarily cultivated for the production of bast fiber from the stem. The fiber may be used as a substitute for jute in making burlap. Hibiscus, specifical roselle, has been used in folk medicine as a diuretic and mild laxative. The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colorings. It can be found in markets (as flowers or syrup) in places, such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavor to the Senegalese fish and rice dish thieboudienne. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. In Burma, their green leaves are the main ingredient in chin baung kyaw curry.

The plant is primarily cultivated for the production of bast fiber from the stem. The fiber may be used as a substitute for jute in making burlap. Hibiscus, specifical roselle, has been used in folk medicine as a diuretic and mild laxative. The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colorings. It can be found in markets (as flowers or syrup) in places, such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavor to the Senegalese fish and rice dish thieboudienne. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. In Burma, their green leaves are the main ingredient in chin baung kyaw curry.

PRODUCT INFO The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. Young Coconuts are mainly used for the coconut water but the soft, sweet, delicate meat is also a real treat. They are harvested young and their green outer skin is pared away to a white cylindrical husk with a pointy, pencil-like tip. Inside the white husk is the familiar round coconut with its hard, fibrous shell, or the nut. Crack that open and you'll get to the sweet, refreshing coconut water. SEASON Coconuts are available year-round.

PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.

PRODUCT INFO Betel Leaves are medium to large in size and oblong to heart-shaped, averaging 7-15 centimeters in length and 5-11 centimeters in width. The dark green leaves are flat, broad, and pliable and have a smooth, but slightly leathery texture. There is also a central vein the runs the length of the leaf with many smaller veins branching throughout. Each Betel Leaves tapers to a point on the non-stem end and grows on climbing vines. Betel Leaves are chewy and have a sharp, tangy, and peppery taste.Betel Leaves are used primarily for their medicinal properties and as wrappings for other ingredients. They are most commonly used as a wrapper for the areca nut or tobacco and when chewed they impart a peppery flavor. The leaf is also chewed along with other barks and leaves such as sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves. USES Betel Leaves can also be found as a street snack with chocolate syrup poured over them or used as an edible garnish for other dishes. Paan leaves pair well with dried shrimp, coconut, mint, garlic, ginger, chiles, carrots, peanuts, chocolate, and lime. Betel Leaves will keep up to three days when unwashed and stored in a plastic bag in the refrigerator. SEASONS Betel Leaves are available year-round.