North american facial tissue and toilet tissue, napkin, hand towel roll, travel pack facial tissue, baby diaper.
Baby leaves.
Moringa oleifera dried leaves and powder, orthosiphon dried leaves and powder, annona muricata.
Fresh aloe vera leaves.
Cassava, moringa, tongkat ali.
Cambodian jasmine rice wins the ‘2012 World’s Best Rice’ award. Jasmine rice is a type of premium rice from Cambodia under categories Fragrant rice. It is very common in high-end household consumption. Jasmine rice is planting in one season (wet season) with the traditional plantation and conventionally.
Raw cashew nuts in shell, tapioca chips, refined & raw cane sugar, paddy and milled rice, crude peanut oil & kernels, rock phosphate, dap 18:46:0, urea 46:0:0.
Alkaline Water Filtration Products .
Used excavator maker cat, model E70B, E110B, E120B, E200B, E320B, E320C, wheel loader, bull dozer and used tractors.
Stones, rices and agarwood chip incense.Export and transportation services
Dried lotus seed, peanut, cashew nut and mango.
Liquid resin.
Rice bran, jasmine rice, fragrance rice, red jasmine rice.
Cambodian Fragrant Rice or Sen Kro Oub is one of the most beautiful types of rice in the world. With its smooth aroma and soft texture, this rice is nearly identical to Phka Malis rice. However, it can be planted in any general, irrigated area and harvested throughout the year.
Cassava starch, cassava slice.Farm, planting, manufacture...
White corn is a grain crop that belongs to the Gramineae grass family. It is one of the varieties of sweet corn that is grown in different parts of the world. It is not only a grain but also considered a vegetable and a fruit. It is considered grain as it is a dry seed of a species of grass; it is a vegetable when it is harvested before maturity; it is a fruit as per botanical definition as it is the seed-bearing part of a flowering plant. Its white colour is due to the presence of two recessive Y alleles. These alleles in white corn do not produce carotenoids, the plant pigments responsible for red, orange and yellow colours in many fruits and vegetables. Hence the endosperm remains white. The endosperm is responsible for the colour of corn kernels; hence white corn has white kernels. White corn contains plenty of sugar and water in its kernels that make it sweet and juicy. As the corn matures, the water content decreases and the sugar changes into starch which hardens the kernels. White corn can be grown in any season as it can survive in a variety of weather conditions.
Hard red winter wheat is the most common variation of wheat grown in the US. The majority of it is grown in the Midwest Plains states. Like all winter wheat, it is planted in the fall and grows only a few inches until winter causes it to go dormant. Many home-flour millers use hard red winter wheat because of its stronger flavor than white wheat alternatives. It is known as ?red wheat? because of its reddish hued husk. The berries appear somewhat darker than most whites. With a protein content of about 10.5%, it is quite versatile as a general purpose flour. Winter wheats often produce a higher yield of berries, depending on time of sowing. Hard winter wheats can also have higher gluten content than spring varieties.
Hard red spring wheat flour is named for its berries, which are closely related to hard red winter wheat. This variety is usually grown in the northern United States and Canada. Planted in spring and harvested in the fall, hard red spring wheat has the highest protein content of all the wheat varieties (13.5%). Although it is one of the hardest wheat types, it is widely used to make flour for bread, croissants and pizza flour. Many bakers will add this to flour made from softer wheat for the extra protein content it imparts to the bread. Like hard red winter wheat, hard red spring wheat has a reddish colored husk and produces a slightly darker flour than a white wheat. Spring wheat tends to have more gluten content than the more common winter wheat varieties. Reds are generally considered more nutty or bitter than their white wheat counterparts. This can be a benefit or a detriment, depending on what flavors you are trying to produce.
