100% Pure clear Pomegranate juice concentrate 65 Bx inside metal drums
Fruit concentrate & puree.
Mango Juice Nectar Concentrate.
Juices and concentrates.
Leonardite And Industrial Alcohol.
Miller Grade Wheat.
Food Grade Alcohol .
Liquid detergents & disinfectants.
Fruit Concentrates, Food Preps, Flavours, Fruit Puree..
Apple, orange and lemon concentrate, apple concentrate, juice concentrate, lemon concentrate, orange concentrate.
Base oil.
Caustic Soda ( Liquid, Flakes, Pearls, Solid ), Liquid Chlorine, Hydrogen Peroxide, Macromolecular Products (pvc) Polyether Polyols, Synthesis Organic Products (oxo Alcohols, Phthalic Anhydride, Plastifiers Dop & Clorurated Poaraffin ), Mono Propyleneglicol, Organic Solvents : Methylene Chloride, Chloroform, Trichloroethylene, N Methyl Pirolydone, Inorganic Chloriders : Ammonium Chloride, Calcium Chloride, Ferric Chloride, Lime Chloride, Alkylamines : Metylamines, Monoisopropylamine, Fertilizers, Porous Ammoinum Nitrate , Ldpe & Hdpe, Polypropylene, Meg, Deg, Adipic Acid, Bisfenol, Isopropyl Alcohol (ipa), Perchloroethylene, Styrene Monomer.
Detergents and liquid soaps, ( sari products include, hand wash, surface disinfectant, multipurpose detergent, hand sanitizer, bleach and dish wash, beauty and personal care products, hotel vanity, amenity kit which is a combo (shampoo, lotion, conditioner and shower gel), elani petroleum jellies, family jelly, herbal jelly, baby jelly and pure jelly.
Juices, frozen vegetables, tomato paste concentrates, jams.
Manganese ore, iron ore, copper concentrate, bonny light crude oil.
Ceramic and porcelain tiles, sanitary ware, doors, pvc ceiling, locks, water pipes.
Copper ore and copper concentrate.
Fruits, orange fruit with all kinds, Garlic, onion, Strawberry, Juices, Orange juice concentrate, Orange oil, orange essence oil, Guava pulp, Mango pul, strawberry pulp, Strawberry IQF, Tomato paste .
The potato is a root vegetable, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae] native to the Americas. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 1,000 different types of potatoes.[6] Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes
The bell pepper (also known as sweet pepper, pepper or capsicum is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F) Colors A variety of colored bell peppers The most common colors of bell peppers are green, yellow, orange and red. More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety. Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers,[8] although the Permagreen variety maintains its green color even when fully ripe. As such, mixed colored peppers also exist during parts of the ripening process.
