Ultramarine Blue Masterbatch Suppliers and Manufacturers

PET Bottle Flakes Plant waste No contamination Unwashed but clean 2 loads (40mt) ready Clear  60% Blue  40%"

PET Preform Regrind Natural & Blue 50%/50% 2 loads rdy to ship from� Oman IV: 0.78 -0.8

HDPE HMW Drums Baled Washed Blue & white but most are white Sourced from the beverage industry 1 container. 36k lbs

Origin in Japan Orginal product as attached MI 0.3

Origin in Japan, from drum 200 liter, washed

- Origin in Japan - From drum 200 liter, washed - Color: Blue - Loading weight: 25 MT

Origin: Japan Category: HDPE Type: Pellets Color: Blue Specification: MI 0.3 Loading weight: 25 Tons Quantity: 50 Tons Price FOB 850-1050 USD

Origin: Japan Specification: MI 0.3 Color: Blue Loading Weight: 25 Tons Quantity: 50 Tons Price FOB: 950-1150 USD

Specification: MI 0.3 Origin: Japan Grade: Blue Quantity: 50 Tons Loading Weight: 25 Tons

Description: Origin: Japan Spec: MI-0.3 Color: Blue Loading Weight: 25MT

MATERIAL : HDPE Recycled Pellets Blue Color CATEGORY :HDPE TYPE :Pellets GRADE :Blue SPECIFICATION :"Origin in Japan Orginal product as attached MI 0.3" ORIGIN : Japan LOADING WEIGHT : 25 CNF (USD/Ton) $1005- 1205

PC Water bottle blue color MATERIAL: PC Water bottle blue color CATEGORY: PC TYPE: Water bottle GRADE: Black color SPECIFICATION: PC water bottle,blue color.15 tons available Origin: Tunisia LOADING WEIGHT: 23 Ton FOB (USD/Ton): 1350$ - 1550$ Packaging: Jumbo Bag Est. Shipping Time: 15, 30, 45 days

HDPE Blue and White drums - HMWHDPE MATERIAL: HDPE Blue and White drums - HMWHDPE CATEGORY: HDPE TYPE: REGRIND GRADE: post-consumer washed and dry SPECIFICATION: 1. Blue drums -HMWHDPE. 2. White IBC â?? HMWHDPE. TSD as attached Origin: Israel - Haifa LOADING WEIGHT: 24 Ton FAS (USD/Ton): 750$ Packaging: Jumbo Bag Est. Shipping Time: 15, 30, 45 days

Lians is a reliable supplier in plastic watse recycling business. We can supply HDPE product as below: HDPE Blue Crate Regrind For Recycling MATERIAL: HDPE Blue Crate Regrind CATEGORY: HDPE TYPE: Regrind GRADE: Injection SPECIFICATION: *Speciment conditioning: None *Test Temperature: 190�?�°C *Test Mass (Km): 2.16 *Nature (form) of Charged Material: Polymer pieces *Smooth Surface *Melt flow rate (gram/10minutes): 4.47 Origin: Aus LOADING WEIGHT: 22 Tons FOB (USD/Ton): 650-700

Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

REGULAR SIZES 1 booklets 50 interleaved paper 1 box include 100 booklets 1 carton is 20 boxes. 1 pallet is 75 cartons. KING SIZE LARGE 1 booklets 32 interleaved paper 1 box include 100 booklets 1 carton is 20 boxes. 1 pallet is 75 cartons.

Full substance, unsplitted 100% machine flayed No ticks, no scratches, no humps Size: 28 sq.ft. and Up, Avg 35/37 sq.ft. per hide Average size: size 37 sqft Thickness: 2 to 3 mm Weight: 15 to 25kg Average weight: 17to 23 per Hide Selection: 80% A/B, 20% C/D Male 75% / Female 25%