Bop1 Broken Orange Pekoe 1 Suppliers and Manufacturers

The black tea leaves that we sell have many types, one of which is the black tea leaf Broken Orange Pekoe. It's processed from the selected tea leaves through the process of drying and various other processes, resulting in several types of black tea. For this type of black tea Broken Orange Pekoe is the result of dried tea leaves which have a somewhat coarse texture so that the leaf shape is still visible but not intact. The tea leaf products we sell are produced from a clean production process so that quality dry tea leaf products are produced. We accept Maklon/Toll Manufacturing where we produce requested products, so the buyers or brand owners can sell the final outcome of the tea. Price listed is for each kilogram.

Port of loading :Egypt Port of discharging :Bahrain Quantity 3360 cartons Shipping method by truck

A juicy fruit par excellence, the orange is rich in water (over 85%), which includes in its dissolved structure most of the nutrients. The candy style of oranges is balanced with the aid of a bitter style given through their herbal natural acids. They are quite significant (1.2%) and are usually represented by citric acid (there is also some malic acid and traces of some other less common natural acids such as ferulic, caffeic, or paracoumaric acid). During maturation, the carbohydrate content increases, whilst the natural acids decrease. It is the relative percentage between sugars and acids that gives the orange its characteristic flavour, greater or much less candy or sour. The different electrical aspects have a negligible function in the composition of the orange lipids (or fats) and are targeted in the seeds, with the pulp containing solely hint quantities (less than 0.2%). As for the proteins, they are very scarce in the orange (1%). Specifications of Orange Color ; Golden Yellow with a tinge of orange HSN Code : 8051000 Nutrients : Magnesium, Vitamin A, Folate, Fiber Size ; Oval, Round 200-1000 grams Health Benefits : Good for eyes, skin & hair. Helps in digestion and bone health

Quality: 1st Grade whole /broken grain Admixture Max 1% Damaged Max 3% Packing : PP Bags p/25/50kg Season : July-February Origin : Argentina Annual production volume : 10000 Ton Container capacity : 24ton

Popcorn Botanical name Zea mays everata Sturt Taste Typical Odor Odourless, no foreign odours Color Typical, yellow/orange – typical Production area Expansion 38/40, 40/42, 42/44, 44/46, 46/48, Mushroom Packing Paper bags 20kg and 50lb and polypaper bags 20kg and 50lb Loading 20 feet: 25.5 metric tonnes with 20/25kg bags or 24 metric tonnes loading ANALYSIS VALUES Purity 99.5% min Foreign bodies 0.50% max Explosion 98% min Moisture 15.0% max / 12.0 % min Broken/Damaged 1.00% max Insect damage 1.00% max Discolored 0.30% max Undersize 5mm 2.50% max Live insects Free Total Defects 3.5-4.5% max (Deppending on expansión)

1.Green Apple HR 2.Strawberry 3.Black Grape 4.Coconut J 5.Grapefruit 6.Orange HR Fruity 7.Mandarin Acer 8.Pineapple 9.Bananas 10.Mango J 11.Watermelon 12.Peach 13.Red Rose 14.Cherry 15.Leelawadee Flower 16.Lotus Flower 17.Lemongrass 18.Papaya 19.Honey 20.Rose Apple 21.Bergamot 22.Coffee 22.Melon or Cantaloupe 24.MPB II 25.Aqua Marine 26.Tangy Lime OD 27.Lemon Classic 28.Fresh Fragrance:- 29.Fresh Flower

Permal Parboiled Indian Origin Size-6.3mm+ Moisture- 13% Max Broken-5% Damage & Discolor 1% Max MOQ 25 MT Packing- 50 kg Plain P.P. Bags unbranded but can be branded Payment- 50% by SWIFT transfer against our P.I. and balance on e-mailing the bill of lading after exports

1121 Sella [Parboiled] 8.3 mm MOQ 25 MT Packing- 50 kg HDPE Bags Payment Terms- 50% against our P.I. and balance on e-mailing the bill of lading after exports or L.C.

Specifications Broken: 100% Max, Chalky Grains: 2% Max, Moisture: 14% Max, Immature Grain: 1% Max, Damage/Discolored/Yellow/Red Grain: 1% Max, Foreign Matter including Paddy: 1% Max, Packaging: As per Requirement, Origin: India, SORTEX CLEAN

Pr-14 [Parboiled] Indian Origin MOQ 25 MT Packing- 25 kgs HDPE Bags Payment Terms- 50% by SWIFT transfer against our P.I. and balance on e-mailing the Bill of Lading after exports

Sharbati Sella Basmati Rice Origin- India Size 7 mm Broken 1 to 2% Payment- 50% by SWIFT transfer against our P.I. and balance on e-mailing the bill of lading after exports

Cloves Indian Origin

Export Quality Moringa seeds in PKM1 variety is regularly available for export. Can supply 10 MT per month with and without wings sortex cleand. Interested importers may please contact.

Green coffee beans Robusta and Arabica all grades Indian Origin Robusta Cherry AAA,AA,A, PB Arabica Cherry AAA,AA,A, PB Arabica Cherry Plantation AAA,AA,A, PB

Marigolds were first discovered by the Portuguese in Central America in the 16th century. Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds. Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Asterales Family : Asteraceae Genus : Tagetes, Calendula Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below: African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type. French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes. Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes. Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low. Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions. As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.

Peas are a high-calorie product, rich in protein, minerals and vitamins content. Besides, its health benefit is proved by the high content of antioxidants, important for keeping skin beauty and vibrancy. We supply yellow peas for human consumption, conservation, cereals and fodder production. Admixture 2% Moisture 12% Broken 8.2% Damaged 1% Bag damage 0.8% Packing details: BULK, 25kg, 50kg PP bag No. Denomination of characteristics Description and the norms for the first sort 1. Colour Yellow, green 2. Taste Normal, peculiar to pea, without foreign after-taste, not sour, not bitter 3. Odor Normal, peculiar to pea, without musty or mouldy odor or other foreign odor

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste