The Necklace By Guy De Maupassant Suppliers and Manufacturers

Essential details Type: Seeds Variety: Cotton Seed Meal Use: Cattle, Chicken, Pig Admixture (%): 1 Moisture (%): 2 Grade: feed grade Packaging: 25kg/bag Place of Origin: AUSTRIA Brand Name: Peanut Oil Cake Model Number: Peanut Oil Cake Supply Ability Supply Ability 10000 Metric Ton/Metric Tons per Month Packaging & delivery Packaging Details 25/50kg PP bag or as customer's requirements. Lead time: Quantity(metric tons) 1 - 25 >25 Lead time (days) 7 To be negotiated Groundnut oil cake Groundnut oilcake is one of the best protein supplements for livestock feeding and is extensively used. Groundnut oil meal refers to solvent extracted residue and two grades (Grade I & grade II) are available in the market. Groundnut oilcake refers to expeller pressed and two varieties (Grade I & grade II) are available in the market. The common adulterant includes castor husk and Mahua oilcake. Groundnut oilcake has about 45% protein, which is deficient in cystein, methionine and lysine, but good source of Vitamin B12 and calcium. Protein 45% min Moisture 10% max Ash 0.9 % max Dimeater 28 - 30 cm Packing 50 kg / PP bag Use Cattle, Chicken, Horse, Pig

WE ARE THE LEADING MANUFACTURER AND EXPORTER OF SEMIHUSKED AND DE HUSKED COCONUTS DE HUSKED COCONUT SEMI HUSKED COCONUT COCONUT SUGAR

Rice bran is the most important rice by-product. It is an ingredient of great value in feed formulation, because it contains 15 - 18% protein, 14 - 18% oil, and 30 - 40% digestible carbohydrates. Non-defatted bran works as a binder in low inclusion levels, while defatted rice bran can be used at higher inclusion levels.

Sunflower Meal and Pellet Price: USD 400.00/mt FOB Port Grade: A , Powder/pellet Colour: Dark brown Port of Loading: India/Ukraine/Malaysia Monthly Supply: 300 - 1000mt Packing: 25/50/Jumbo bag Payment: 100% LC cash/TT

This is produced in bulk quantity for poultry and fishery feed grade used Origin: Malaysia/China/Argentina Colour: Yellowish Grade: 43 - 46% Protein

Cotton seed oil cake Grade A Quality Oil Cake Moisture 10% Max Oil Content 6-7 % Max Fiber 27% Min Protein 22% Max Sand Silica 2% Max Use Animal food

*Our company produced 3 types of cocoa cake (HS CODE 18032000) -Cocoa cake we produced has 3 color type (Dark brown, Medium brown, brown) *Product packaging - Outer packaging= double layer kraft paper - Inner packaging= food grade plastic bag *Weight -All types cocoa cake weigh 25 kg per bags. -1 container 20 ft can load until 16 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers

Copra Expeller Cake or Coconut Oil Cake or Copra Cake or Copra Meal is a by-product of the Coconut Oil manufacturing process, i.e., the residue left after the partial or complete removal of oil from Copra. It is a valuable Animal Feed Ingredient considered to have a high Fiber & Protein by-pass value and found to be extremely palatable among cattle. Copra cake is available in two forms 1. White Copra Cake 2. Brown Copra Cake Our Coconut oil cake/ Copra Meal has been mainly bought by our customers for the following industries, 1. Solvent Extraction Industries. 2. for Cattle Feeds. 3. Animal & Poultry Feed Manufactures. 4. Protein Manufacturers. Made from the white part of the coconut, which is dried, baked and ground, is a premium copra meal is totally natural and is chemical and GMO free. It contains almost no starch, so unlike grain-based feeds, will not cause problems such as acidosis. Instead, the energy in copra meal comes from its high content of coconut oil, digestible fiber, and gluconeogenic amino acids. Copra meal is highly palatable. Specification of Copra Cake: Parameters Range Moisture 10% max Energy 4500 K Cal/Kg Oil Content 7.0 % to 11.0 % Protein 18% min Fiber Content 13% max Form Cake Provides high-density â??coolâ?? energy from oil and digestible fiber (15 MJ DE/kg DM). Contains <2% starch and so does not cause hot or fizzy behavior Contains < 11% Non Structural Carbohydrates (NSC) Contains coconut oil, which is a saturated oil and is not prone to rancidity Rich in Medium Chain Triglycerides (MCT) which are absorbed directly into the portal blood and provide readily digestible energy. MCT are unlike most other oils (soy, corn, flaxseed) which are polyunsaturated, and are slowly digested MCT from coconut oil may have antimicrobial actions MCT are thought to maintain a healthy gut Provides a balanced supply of protein and energy Highly palatable, even for picky eaters May improve body, hoof and coat condition. Reduces hay requirement May avoid metabolic disorders (tying up, laminitis, colic, EMS) Features of Our Copra Cake: Authentic. High nutritional value. Long shelf life. Hygienically processed. Packaging Details: Container Loading Capacity Expeller Cake 1 x 20 FCL = 16 MT (50 Kg PP or Gunny packaging) No .Of  Bags 320 1 x 40' FCL = 31 MT (50 Kg PP or Gunny packaging) No .Of  Bags 620

This oil cake is produced by cold pressing of flax seeds. Widely used as a protein supplement for cattle and horses and to rebalance the calcium / phosphorus ratio in feed. Refreshing, highly digestible and slightly laxative, flax seed oil cake is therefore excellent for the health of the animal.  

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements

Dried Grass Jelly- Herbal Jelly- Gui Ling Gao Black Grass Jelly is a material with many uses. From stem powder and dried leaves are used to cook jelly jelly as a refreshing drink. in addition, starling stem powder is used as a processed food. In some countries such as Taiwan and Indonesia, it is thought that the starling tree leaf powder has diuretic effect or cures a number of diseases such as the common cold, high blood pressure, muscle aches and joints, diabetes, Acute hepatitis. Grass Jelly is also used to process industrial food.

Crude Protein: 47 % max Crude Fibre : 4.2 % max CHI Insoluble ash : 0.18 % max Origin: Nigeria & Brazil