I have split dry betel nut with the best quality 95%+ from Indonesian & humidity 0-3%, I serve sales of at least 1 container, if you are interested
Dry Betel Nut
0% water content (DRY) good 90-95% quality 5% bad cut origin of Indonesia minimum order one container packing as per buyer's requirement ( to reduce cost of shipment)
The water content considered 0% or dry 80-85% good betel nut 15% bad cut Origin of Indonesia Minimum order one container packing as per buyer's requirement working process betel nut split 1. We use particular oven engine to perfectly dry the betel nut 2. Next, polis by using the machine to clean the dust and remove the small broken buds 3. sorted and produced the best quality of 80-85% 4. Pack it with jute fibers
Betel Nut (Dry Areca)
Name: Split betel nut Grade: Good cut 70%-75%, 80%-85%, 90%-95% Quality: well dried/clean/no insect/no fungi Drying: by sunlight Moisture: until 3% Maturity: old Color: natural brown Product origin: West Sumatra, Indonesia Shipment term: CNF, FOB Minimum order: 1 x 20 FT or 1 x 40 FT container Packing detail: 80 kg/jutebag (or as you request) Port of loading: belawan Time shipment: acorrding your location Price: $1600/MT (can be negotiate) We will send u the update about product everyday while in progress so u can monitoring it.
Betel nut Grade : A Origin : Sumatra Barat
* moisture content: max 5% * impurity (nut skin & nut dust): max 5% * broken pieces max 5% * in whole: ± 100 pieces per kg or (± 10 grams per piece) * hs code of betel nuts/areca nuts: 08028010 * loading 1 x 20’fcl: ± 17 metric tons (284 gunny bags)
We sell premium Burmese Gota and Thai Betel Nuts. We can offer the most reasonable price. The following are the nut criteria: The moisture content is 3%, the quality is 93-95 percent, and whole and split nuts are available. The packaging is two-layered and consists of PP bags and Jute bags. The product has been sun-dried and is insect-free, both dead and alive. We want to build excellent relationships with clients all across the world.
The Betel Nuts exported from South Africa come in several high-quality varieties, each with distinct characteristics. South African exporters ensure that all these varieties comply with health and safety regulations to maintain premium quality and cater to international markets. Here are the key varieties of Betel Nuts (Arecanuts) exported from South Africa: 1. Arecanut Arecanut has two primary varieties: White Supari: This variety is harvested when the Arecanut is fully ripe and then sun-dried for around 40 to 50 days. After drying, the shell of the nut is removed either manually or by machine. The resulting nut is known as Arecanut. 2. Red Supari: This is made from tender, young Areca nuts. These are harvested early and then processed in a similar manner as the white supari, giving it its distinctive red color. 3, Mora Mora Betel Nuts are known for their large size, with a diameter of around 29 mm and above. This variety is considered premium and is suitable for export from South Africa due to its high quality and size. 4. Moti The Moti Arecanut is a well-known variety produced primarily in the coastal districts of Karnataka and Kerala, especially the Mangalore region. These nuts have a diameter of 25 mm to 29 mm and are highly regarded for their white color and quality. 5. Sevardhan Sevardhan Betel Nuts are cultivated mainly in the Eastern and Western Cape of South Africa. The nuts have a diameter ranging between 20 mm to 25 mm and are considered another significant variety for export. 6. Jam Jini These Betel Nuts are small in size, typically below 20 mm in diameter, making them suitable for certain regional preferences. Cultivated in the Eastern and Western Cape, Jam Jini is a key variety in religious and cultural events across South Africa. 7. Lindi The Lindi variety is popular due to its small size, with a diameter of 7.5 mm or below. These nuts are consumed throughout South Africa and are predominantly cultivated in the Eastern and Western Cape regions. 8. Rashi Rashi is a red variety of Supari prepared by harvesting the tender Areca Nut, peeling the husk, and processing the nut by boiling it in water followed by sun-drying. The red, sun-dried variety is highly sought after for various cultural uses.
