Our Coir Discs is developed using optimum quality coir pith and are specifically used to control the weeds from plant container and landscape plants. It has high water absorption capacity thus water can be saved by reducing evaporation from the soil media. Moreover, the coconut coir pith & coco coir peat Round Discs gives a rehydrated yield of one litre of soil per disk. Coco discs consist of coarse coco material, which is made of the husk of the coconut. Cutting the husk creates an airy, easily manageable and powerful growing medium with good drainage properties. These discs are compressed for transport and expand to their original size after water is added.
Coco peat brick is also known as coir pith or coir dust, it’s made from coconut husks. Coco peat primarily consists of the coir fiber pith or coir dust which is obtained by processing coconut husk and removing the long fibers. Planet Coco’s peat brick is low in EC and have very low salt content. Our Coco peat is aged and composted for over 18 months and thorough washed. Our one liter brick can be expanded up to 8 liters by adding 2 liters of water. 650 Bricks are a perfect size to handle and it’s the perfect size for home gardeners. Usage Environmentally-friendly & sustainable organic alternative to peat moss. Used in greenhouses, vertical gardens, landscaping & grow bags.
NATA DE COCO **Coconut jelly (Nata de coco) is formed by the fermentation of Acetobacter xylinum bacteria in the environment of old coconut water and coconut milk.This coconut product also prevents cancer and can keep the skin smooth.** --- SPECIFICATION Color: White Size: 5mm, 8mm, 10mm, 12mm Ingredient: 80% Jelly, 20% syrup or as customer's will Sugar: 10.3% Water: 8.7% PH: 3 - 3.8% Expiry Date: 2 years from the production date
A creative combo from Torabika, creamy Cappuccino flavored instant coffee combined with unique tropical Nata de Coco topping additions. A whole different sensation, Wholeheartedly for coffee lovers.
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique mango flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Cup size to bring everywhere, have fun munching these chewy, yummy juicy cubes! Variants: - Lychee - Mango - Selasih Strawberry - Selasih Orange
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique lychee flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Cup size to bring everywhere, have fun munching these chewy, yummy juicy cubes! Variants: - Lychee - Mango - Selasih Strawberry - Selasih Orange
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique cocopandan flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Spend lots of fun munching these chewy, yummy juicy cubes! Variants: - Cocopandan - Vanilla - Lychee - Strawberry - Mango
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique vanilla flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Spend lots of fun munching these chewy, yummy juicy cubes! Variants: - Cocopandan - Vanilla - Lychee - Strawberry - Mango
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique strawberry flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Spend lots of fun munching these chewy, yummy juicy cubes! Variants: - Cocopandan - Vanilla - Lychee - Strawberry - Mango
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique lychee flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Spend lots of fun munching these chewy, yummy juicy cubes! Variants: - Cocopandan - Vanilla - Lychee - Strawberry - Mango
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With unique mango flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Spend lots of fun munching these chewy, yummy juicy cubes! Variants: - Cocopandan - Vanilla - Lychee - Strawberry - Mango
Nata de Coco (some referred to as Coconut Gel or Coconut Jelly) is a popular dessert in Asia. Made from the fermentation of coconut water. Nata De Coco is highly regarded for its high dietary fiber content and zero cholesterol. Nata De Coco can be consumed on its own but it's often cut into small cubes and could very well be mixed with several popular desserts such as ice cream, pudding, yogurt, and fruit mixes. Our Nata de Coco is consistently produced and handled under conditions meeting Good Manufacturing Practices and complying with all current national food legislation and applicable regulatory codes. Composition : Coconut fiber, Water, Refined sugar, Glucose, Citric Acid, Natrium Benzoate, coco pandan Flavor. Specification: Texture : Fibrous Elastic Color : Clear to turbid Odor: Flavor that addition to the product PH : 3.30 - 4.30 Brix SP360gr & Bag 1kg : 12% - 18% Brix Cup 240g : 10% - 18% Packing : Plastic Bag 1000gram, Standing Pouch 360 grams, Plastic Cup 240 grams Shelf Life : 18 months from the date of production
PRODUCT: COCONUT JELLY (NATA DE COCO) DESCRIPTION Coconut Jelly (Nata De Coco) is a white fibrous product made from the fermentation of coconut cream, reinforced with acetic acid, sugar, nutrients, and Acetobacter Xylium bacteria (Komagataeibacter Xylinus). A. PHYSICAL APPEARANCE 1. Color and Appearance: white cubes in transparent sugar light syrup. 2. Flavor and Odor: sweet, tart and soft, with fiber taste, free from foreign or objectionable flavor/ odor. B. CHEMICAL CONTENT 1. Acidity (Citric Acid): 0,04%. 2. pH: 3,70-4,00. 3. Brix of Sugar: 11,0-13,0. 4. Drained Weight: 65-70% of Net Weight. 5. Sodium Benzoate: 0,015%. C. MICROBIOLOGICAL 1. Plate Count: maximum at 2,0 x 10x2 colony/g. 2. Coliform: below 3 MPN/g. 3. Mold: maximum at 50 colony/g. 4. Yeast: maximum at 50 colony/g. D. INGREDIENT LIST 1. Nata De Coco. 2. Sugar. 3. Water. 4. Citric Acid. 5. Sodium Benzoate. 6. Vanilla Flavor. E. APPLICATION 1. Cosmetics. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 1. 220 Grams in a Cup for Lychee Flavor. 2. 360 Grams in a Pouch for Lychee Flavor. 3. 1.000 Grams in a Pouch for Plain Flavor. 4. 1.000 Grams in a Bucket for Plain Flavor. G. STORAGE CONDITION 1. Temperature: coconut jelly shall be stored under a warm temperature (in-between 25 degrees-30 degrees Celsius). 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 18 months from the date of manufacture, under the recommended storage temperature condition.
Corn starch, wheat starch, rice starch, potato starch, maltodextrin, dried fruits, dried apricot, nuts, pistachio, pistachio paste, raisin,refined sugar,icumsa45,icumsa,hazelnut, hazelnut paste, cocoa powder, cocoa butter, organic cocoa powder, organic cocoa nibs, organic, organic shea butter,conventional shea butter,wheat flour, rice flour, corn flour, canned tuna, sardines, fruit juice, concentrates, pulp, fruit puree, mango puree, oleoresin, pectin, sunflower oil, sunflower kernel, sunflower lecithin, soya lecithin, desiccated coconut, coconut virgin oil, coconut flour, red split lentil, beta caroten, blueberry, strawberry, glucose, glucose syrup, fishmeal, corn gluten meal, acetic acid, caustic soda flakes, citric acid, ethanol, monomers, phosphoric acid, ammonium bicarbonate, maleic acid, stearic acid, sulphuric acid, sulfamic acid, calcium chloride, polyol, epoxy resin, pvc resin, fluorspar ,guar gum.Distrubution and logistics
Raw nata de coco, nata de coco in syrup, aloe vera jelly, other coconut products, other special products in vietnam.
* HTK Food is one of the largest Nata De Coco suppliers in Vietnam. * We have produced Nata De Coco since 2005, with more than 18 years of experience and up-to-date techniques, we have been supplying more than 15,000 tons per year to the world. * SPECIFICATIONS: NATA DE COCO IN SYRUP - Size: 5x5mm, 8x8mm, 10x10mm, 15x15mm - Brix: 10 - 12 - Solid: 80% - pH: 4.5 - 5.5 - Packaging: 10 kg/bag in a carton - Flavour: Typical - Type: Chewy or soft and crispy - Shape: cube, dice - Color: White - Brand: HTK Food Factory - Shelf Life: up to 24 months - Storage Instructions: ambient Please do not hesitate to contact us immediately.
Inaco Nata De Coco is a fibrous, cholesterol-free and delicious coconut jelly. With exotic Selasih Orange flavor, can be consumed on its own or mix it with cocktails and other desserts to create your very own beverage. Cup size to bring everywhere, have fun munching these chewy, yummy juicy cubes! Variants: - Lychee - Mango - Selasih Strawberry - Selasih Orange
Specifications: Raw material: coco peat + coco fiber. Thickness: 15mm. Size in Diameter: 36mm. Packing: with carton, 1000pcs per carton, size 45*35*20cm. Payment & delivery: L/C at sight or T/T 50% in advance and 50% after receiving the copied B/L via email or fax. For more detailed product information.
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
