Introducing our Foldable Straw the eco-friendly solution to single-use plastic! Designed for convenience and sustainability, it's the perfect companion for reducing waste on the go. Here's why it's a game-changer for your beverage enjoyment: Portable: Compact and lightweight design easily fits into your pocket, purse, or bag Reusable: Say goodbye to single-use plastic straws and embrace a more sustainable lifestyle Durable: Made from high-quality materials to withstand frequent use Adjustable: Telescopic design allows you to adjust the length to fit any drink Easy to Clean: Includes a cleaning brush for hassle-free maintenance Versatile: Ideal for use at home, in restaurants, or while traveling Stylish: Available in a variety of colors to suit your personal style Make a statement while reducing your environmental footprint with our Foldable Straw!
We Are Indonesia MDF Board MANUFACTURER ## Made from Mix Hardwood Fiber ## Density 720kg-800kg ## Flat and smooth surfaces by well sanded ## Sanding paper number 240 ### High density ***** Usage Furniture components - Decoration ## Housing components ## All sizes available ## Special required sizes can be made ## MOQ 24 cbm in 20ft ## Price range depend on sizes from usd 150/cbm - usd 230/cbm FOB Indonesia main port ## Payment term by Bank transfer 30% Deposit and 70% balance agaist copy of BL only , No L/C accepted due to high Banking cost
Healty drink, good taste,
Product Description : Sting "Espresso" Energy Drink 390 ml Price of product : By Quotation Product origin : Vietnam Key Specifications/Special Features : "1 bottle = 390 ml 1 carton = 24 bottles Text Vietnam Loading 1X20FT = 1,430 cartons " Minimum Order Size and Packgaing details : Minimum Order Quantity 1X20FT
Wheat straw and briquette .
Paper We sell any kind of paper
Product Code : 1TCD00NS Product Name : Turmeric Sliced Dried Non Steam Sterilized Description : Dried Sliced of selected washed fresh rhizomes of Curcuma longa a herbaceous tropical and subtropical perennial herb. Country of Origin : Indonesia Common Name : Kunyit (Indonesia), Turmeric (English) Botanical Name : Curcuma longa Plant Part : Used Root ANALYTICAL/PHYSICAL Odor Slightly peppery, bitter fresh and aromatic characteristic of turmeric Color/Appearance : Orange to medium yellow Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 3.5 Foreign Matter : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions : Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code 1BPW04ST Product Name Black Pepper Whole ASTA 570 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 2.0 Foreign Material (%) Max. 1.0 Bulk Density (g/L) Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS : Testing methods ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1BPW04NS Product Name : Black Pepper Whole ASTA 570 G/L Non Steam Sterilized Description : Pure genuine whole black pepper, dried green berries of Piper Nigrum L. : a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 2.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA Methods : Testing Methods Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil : (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure ï?¼ No extreme treatments whichcould destroypackaging protection capacity ï?¼ Use all after opening the packaging
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description 100 % ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper nigrum L Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (Cfu/50g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG40ST Product Name : Cassia Ground US # 40 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) Min 95.0 % through US # 40 (0.42 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : NegativE Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG50ST Product Name : Cassia Ground US #50 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min 95.0 % through US # 50 (0.297 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) Not Detected Coliform (cfu/g) Not Detected Salmonella (cfu/25g) Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature: 20-32oc Recommended Storage Humidity (rh) : 50-60 % Keep In Dry And Airy Place With No Direct Sunlight Exposure No Extreme Treatments Which Could Destroy Packaging Protection Capacity Use All After Opening The Packaging
Product Code : 1BPW03NS Product Name : Black Pepper Whole 550 G/L Non Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA METHODS : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments
Product Code 1CAB30ST Product Name Cassia : BRC VO 3,0 % Steam sterilized Description Cassia broken from selected dried stems inner bark grade KM of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max.: 14.0 Volatile Oil (%) : Min. 3.00 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1BPW03ST Product Name : Black Pepper Whole ASTA 550 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative Methods : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code 1CAB20ST Product Name : Cassia BRC VO 2,0 % Steam Sterilized Description Cassia broken from selected dried stems inner bark grade KB of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance ; Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #24 Steam Sterilized Description The ground, good quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : Greyish brown to brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #24 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS : Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE: 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1WPW07NS Product Name : White Pepper Double Wash Whole Description : Pure genuine whole white pepper, prepared from decorticated and dried fully riped red berries of Piper nigrum L. a wet tropical perennial glabrous woody climbing vine,belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Putih (Indonesia), White Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic mild spicy flovour and a hot sharp pungent taste Color/Appearance Bold sized peppercorns / uniform betwen 2 - 5mm, white slightly greyish Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 13.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #20 Steam Sterilized Description : The ground, ggod quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : The surface of the seed kernels not be firrowed in an irregular pattern Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #20 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
