Dogfest Lamb Stick With Colostrum Suppliers and Manufacturers

LAMB MEAT HS Code 02045011 PRICE = US$5.5/KG CIF ORIGIN: SOUTH AFRICA PACKAGE: 1KG,5KG,10KG,15KG,25KG,50KG MIN ORDER:500KG DESCRIPTION Beef and Lamb Farm Assurance/ Assured Auction Mart Red Tractor Assurance for Farms �?�?�?�¢?? Beef and Lamb (Previously ABM Beef and Lamb Assurance) Farm Assured Welsh Livestock (FAWL) Red Tractor Assurance for Livestock Markets and Collection Centres (Previously ABM Auction Market Standards) NIBL FQAS Northern Ireland Beef and Lamb Farm Quality Assurance Scheme QMS - Cattle and Sheep Genesis Quality Assurance (Whole Farm) (Beef and Sheep Module) Transport Red Tractor for Livestock Transport Scheme (Previously ABM Transport Standard) QMS - Haulage Abattoir Red Tractor Assurance Meat Processing Scheme (Previously ABM Abattoirs & Cutting Plants) Global Food Standard (BRC) + Red Tractor Assurance Meat Processing Scheme (Traceability and Animal Welfare Modules) International Food Standard (IFS) + Red Tractor Assurance Meat Processing Scheme (Traceability and Animal Welfare Modules) QMS - Processor Cutting Plant/ Further Processing Red Tractor Meat Processing Scheme QMS - Processor Global Food Standard (BRC) + *Red Tractor Assurance Meat Processing Scheme (Traceability Module) International Food Standard (IFS) + *Red Tractor Assurance Meat Processing Scheme (Traceability Module) NACB Catering Butchers Standard Wholesaler Storage and Distribution Standard (BRC) International Food Standards (IFS) - Logistics CMI Standard for Storage, Wholesale and Distribution *The EBLEX appointed auditing company is approved to audit these additional modules

Introducing our premium pasture-raised lamb meat, which is available frozen and chilled. Our lamb meat is distinguished by its outstanding flavor and incredible versatility. Choose our frozen & chilled lamb meat for its exceptional quality, unmistakable flavor, versatility in the kitchen, strict adherence to quality standards, and a partnership that connects you to an exquisite offering coveted by connoisseurs worldwide. Invest in a product that captures the spirit of fine dining to elevate your company.

Our Company Exports Lamb Tail Fat For Your Different We Also Wish To Inform You That Our Company Group Has Recently Secured. New Aquisition Sources For These Materials And In The Days Ahead, Our Supplying Capacity Will Be Greatly Multiplied. Therefore, We Are Now In Need Of Sales Representatives/distributors Of Our Products In Targeted Markets Around The World. If Your Esteemed Company Can Be Able To Handle This Task, Let Us Know. On Behalf Of Our Group Board Of Directors, We Wish You The Best In Business.

Hello Panda Stick Stick 20g Key Specifications/ Special Features : Food And Beverages, Biscuit, Wafer Product Origin : Indonesia Minimum Order : 1x20'F

Raw Incense Sticks Well-known in the industry as a manufacturer and supplier, we are engaged in providing a wide range of Incense Sticks. Demanded in homes and temples, our offered sticks are processed in tandem with the guidelines laid in the industry. Also, these sticks are delivered within committed time-period at the clients' premises. Features: • Purity • Soothing fragrance • Long lasting odor Specifications: • 8 inch: • counting: 950 to 1000 pcs per kg • packing: 35 kg one bag • supply: 50 ton per month • good quality

Lamb carcasses with fat tail, lamb carcasses without fat tail, merino carcasses, lamb leg, lamb box, lamb loin, lamb front, lamb ribs, offal. Merino carcass* - $4750/ton FCA Kazakhstan, $5130 FOB Aktau. Only by prepayment. Prices on request. Prices are negotiable. The minimum quantity is 20 tons by land/rail transport or 5 sea refrigerated containers (100 tons). *There is a breed of merino meat that was bred by Kazakh scientists at the Research Institute of Livestock and Feed Production of Kazakhstan. They called her Etti Merino. This breed retained its ability to produce high-quality wool and gained high meat productivity.

Kiko Ice Stick 10 x 70 ml Product Origin : Indonesia Key Specifications/Special Features : Food And Beverages, Ice Stick, Confectionary Minimum Order : 1x20'F

Best Quality 6:1 Ration Agarbatti Raw Material

In line with clients' diverse requirements across the country, we are offering an enormous range of Agarbatti Raw Material. Our offered raw material is processed by our skilled professionals using top quality basic material and latest processing techniques in line with set industry standards. We offer this material to our clients in different packaging options. Moreover, clients can avail this material from us at market leading prices. Features: • Accurately processed • No harmful ingredients • Long shelf life Note: Incense premix material it is 50 kg bag for premix material counting 950 to 1100 dipping 2.75 to 3.5 as per client requirement.

GLICO POCKY stick wafer Original product by GLICO Indonesia

Specification: Product name: Bamboo Incense Stick Material: 100% bamboo Length: 8/9/10/12/16inch Diameter:1.3mm and 1.8mm Shape: Round Shape Type: Stick Incense Packing in bag, 40kg/ bg MOQ: 20 Tons

Specifications : Quality: AAA Length: 8 ,10,12 Inch Width: 1.3mm Polish: Double Polished Shape: Piece Place of Origin: VIET NAM Type:100% Bamboo Length (m):8'',9'',11'',13'',16'' Diameter (m):1.3mm Brand Name: HU Color: Natural

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.