Fresh okra, okra, ladyfinger, eggplants, bitter melon, long squash.
Seafood, vegetable, fruits, palm oil, coffee.
Red kidney beans.
Farmer dairy and beef cattle.
Conch shells.
Vegetables.
Coffee, wood, wood doors, corn, rice.Internet, freight forward
Agriculture like tapioca starch, cocoa bean, seafood like tuna, vanamei shrimp, tiger shrimp, sea cucumber, lobster.
Batana Oil, Coconut Oil..
Plantain chips, banana chips, yuca or cassava chips, taro chips.Manufacturer
Green coffee beans.
Lobster tail, farm-raised shrimp.Shipping
Vannamei shrimp.
Canned vegetables and fruits.
---4 Steps Purification:--- Microfiltration, ,Ultraviolet (UV), Reverse osmosis, Ozone: ---Presentation--- - 500 ml botle - 1000 ml botle ---Information abour process:--- Microfiltration: Microfiltration is a type of physical filtration process where the water is passed through a special pore-sized membrane to separate microorganisms and suspended particles from process liquid. Ultraviolet light(UV) Is a purification method that uses short-wavelength ultraviolet (UV-C) light to kill or inactivate microorganisms by destroying nucleic acids and disrupting their DNA, leaving them unable to perform vital cellular functions.[1] UVGI is used in a variety of applications, such as food, air, and water purification. Reverse osmosis Is a water purification technology that uses a partially permeable membrane to remove ions, molecules and larger particles from drinking water. In reverse osmosis, an applied pressure is used to overcome osmotic pressure, a colligative property, that is driven by chemical potential differences of the solvent, a thermodynamic parameter. Reverse osmosis can remove many types of dissolved and suspended chemical species as well as biological ones (principally bacteria) from water, and is used in both industrial processes and the production of potable water. The result is that the solute is retained on the pressurized side of the membrane and the pure solvent is allowed to pass to the other side. To be "selective", this membrane should not allow large molecules or ions through the pores (holes), but should allow smaller components of the solution (such as solvent molecules, i.e., water, H2O) Ozonization Ozone is made by passing oxygen through ultraviolet light or a "cold" electrical discharge. To use ozone as a disinfectant, it must be created on-site and added to the water by bubble contact.
Frozen seafood like crabs, lobster, shrimp, fish, sea cucumbers, conch, calamar.
Dried Sea Cucumber.
Hass Avocado.
Green cardamom.
Raw cardamom, dried cardamom.Producer and exporter
