Tomato Seeds F1(Lycopersicon Esculentum Mill) Suppliers and Manufacturers

The mustard plant is a plant of the Cruciferae or Cabbage family. This is an undemanding plant, which easily tolerate drought, heat and slight frosts. The plant is used as a natural fertilizer - mustard enriches the soil. The mustard seeds are used as a condiment, especially for canning the vegetables. The mustard oil is also made of the seeds. The oil concentration in the seeds reaches 30%. Powdered seeds are used for cooking the hot sauce. The mustard is also used in medicine due to its warming properties, the mustard plasters for example. In cosmetology, the mustard is used to strengthen hair, cleanse face and stimulate the blood circulation. Yellow mustard seeds have delicate and spicy taste. They are used whole or milled for preserving vegetables, mushrooms, fish, for cooking vegetable dishes, pork, various game and meat soups etc. The bulk of the seeds are used in making mustard sauce to retain the fragrance. We are arranging for direct supply from Ukraine manufacturers of yellow, white and black mustard seeds in the following package: Bags of 25-50 kg; Big-bags of 500-1600 kg (optimum of 1000-1200 kg). Containers (in this case mustard seeds are loaded in bulk). Specifications of mustard seeds Moisture - 9% max. Foreign admixture - 2% max

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Condition : Dried Quality : High Variety Available: Dried Tomato Quality Available: A Grade Packaging Size Available: 100g and also available in 1kg, 2kg Packaging Type Available: Packet Is It Organic: Organic

Condition : Dried Quality : High Variety Available: Dried Tomato Quality Available: A Grade Packaging Size Available: 100g and also available in 1kg, 2kg Packaging Type Available: Packet Is It Organic: Organic

PRODUCT INFO Cherry tomatoes taste similar to other fresh tomatoes, but because of their small size, the flavor can be a little more concentrated. Bright and sweet, they have a thin, snappy peel and a very juicy center. Some varieties are sweeter or milder than others. Cooked, they take on a deeper flavor, similar to the transformation from fresh tomatoes to tomato sauce. The origin of cherry tomatoes, now a popular snack and part of everyday cuisine, can be traced back to Mexico, the birthplace of all tomatoes. The Aztecs were eating tomatoes of all shapes and sizes, but modern-day cherry tomatoes are based on a variety bred by British and Israeli scientists in the 1970s. They're available year-round and are grown and eaten all over the world both raw and cooked. USES Cherry tomatoes are a small variety of tomato that is named for its shape which resembles a cherry. Sometimes sold on the vine, the vegetable can range from a little smaller than a cherry to about twice the size, and can be red (the most common color), yellow, orange, green, or almost black. These tomatoes are prized by chefs for their juiciness and thin skin, which causes the fruits to pop in your mouth when eaten. Like all tomatoes, cherry tomatoes are best in the summer, but because of their small size, they can also be grown in a greenhouse while still maintaining much of their flavor and texture. The affordable veggie can be eaten as is after a quick rinse and doesn't require peeling, seeding, or even chopping. Season Cherry tomatoes are available year-round.

- Cherry tomatoes taste similar to other fresh tomatoes, but because of their small size, the flavor can be a little more concentrated. Bright and sweet, they have a thin, snappy peel and a very juicy center. Some varieties are sweeter or milder than others. Cooked, they take on a deeper flavor, similar to the transformation from fresh tomatoes to tomato sauce. - The origin of cherry tomatoes, now a popular snack and part of everyday cuisine, can be traced back to Mexico, the birthplace of all tomatoes. The Aztecs were eating tomatoes of all shapes and sizes, but modern-day cherry tomatoes are based on a variety bred by British and Israeli scientists in the 1970s. They're available year-round and are grown and eaten all over the world both raw and cooked. - Cherry tomatoes are a small variety of tomato that is named for its shape which resembles a cherry. Sometimes sold on the vine, the vegetable can range from a little smaller than a cherry to about twice the size, and can be red (the most common color), yellow, orange, green, or almost black. These tomatoes are prized by chefs for their juiciness and thin skin, which causes the fruits to pop in your mouth when eaten. Like all tomatoes, cherry tomatoes are best in the summer, but because of their small size, they can also be grown in a greenhouse while still maintaining much of their flavor and texture. The affordable veggie can be eaten as is after a quick rinse and doesn't require peeling, seeding, or even chopping. - Cherry tomatoes are available year-round.

Brix - 28-30% Technics - Cold break Ingredients - 100% fresh tomatoes Lycopene - 50mg/100g Min Viscosity - 6-11cm/30sec Colour A/B - 2.1 Min L value - 22.5 min PH - 4.0-4.4 Total acid - 9% HMC - 40% Sugar ratio - >42 dry residue Shelf life - 24 months from production date

Product name: Sun Dry Tomato HS Code: 07129030 Family: Solanaceae Botanical name: Solanum Lycopersicum Origin: Egypt Sun dried Tomatoes benefits: 1) It contains Lycopene to protect us from cancer. 2) Sun dried tomatoes have got Lutein and Zeaxanthin to protect our sight. 3) It has got copper to look after our immune system 4) Sun dried Tomatoes have more Potassium per portion than Bananas 5) It has got Manganese which is good for our detoxing our liver and bones.

Product name: Tomatoes Sundried HS Code: 07129030 Family: Solanaceae Botanical name: Solanum Lycopersicum Origin: Egypt Season: in Winter (especially) Packing: 5,10 kg carton box Cultivation: Common Sun Dried Tomatoes Moisture: less than 20% almost Dried method: in Air dried (sun dried in an open area). Explore the medicinal herbs of ancient Egypt that continue to support wellness today, like Sun dried Tomatoes for main food dishes that contains Lycopene to protect us from cancer. For centuries, Egyptian food "including sun dried tomatoes" has traveled across borders, influencing dishes worldwide.. Discover the global legacy of Egyptian flavors, loved and shared by many cultures. Tomatoes were originally salted and dried to preserve the fruit. Salting and evaporating the moisture out of tomatoes (as with most foods) significantly delays the process of decomposition. By drying ripe tomatoes, these foods could be enjoyed and provide valuable nutrition in the winter when it is difficult or impossible to grow fresh produce. The true origin of sun-dried tomatoes is unclear, CONTACT THE SPECIALIST NOW 24/7 NO BROKERS PLS

Product name: Semi Sun Dried Tomatoes HS Code: 07129030 Family: Solanaceae Botanical name: Solanum Lycopersicum Origin: Egypt Season: in Winter (especially) Packing: 5,10 kg carton box Cultivation: Common Sun Dried Tomatoes Moisture: less than 20% almost Dried method: in Air dried (sun dried in an open area). For centuries, Egyptian food "including sun dried tomatoes" has traveled across borders, influencing dishes worldwide.. Discover the global legacy of Egyptian flavors, loved and shared by many cultures. How to do Sun dried Tomatoes? Sun dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality. Typically, tomatoes spend 4â??10 days in the sun in order for the sun-drying process to be complete. Cherry types of tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilograms of fresh tomatoes to make a single kilogram of sun-dried tomatoes. After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C. The final products may contain up to 2â??6% of salt and could provide a significant contribution to the day's intake. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and tomatoes. Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic. Sun-dried tomatoes usually have a deeper and richer flavour than fresh tomatoes, and often contain extra flavouring, additives or preservatives. PLS NO BROKER ... ONLY END BUYERS 24/7

Sun Dried Tomatoes Keywords: Tamatem / Dehydrating Tomatoes / Dried Tomatoes / Sun-Dried Tomatoes / Sun Dried Tomato / Sun Dry Tomato / Semi-dry Tomatoes / Semi-dry Tomato Family: Solanaceae Botanical name: Solanum Lycopersicum Origin: Egypt Season: in Winter (especially) Packing: 10 kg carton box Cultivation: Common Sun Dried Tomatoes Moisture: 20% almost Dried method: in Air dried (sun dried in an open area). Time for drying in Summer: 4-5 days Time for drying in Winter: 8:10 days - Sun-dried Tomatoes are produced from almost 12.50 kg of Fresh Tomatoes. - Egypt is considered the third largest producer of fresh tomatoes in the world, and it is cultivated in all governorates of Egypt for 11 months a year. And since Egypt has a warm, sunny climate, this allows tomatoes to be dried not only in the summer but also in the winter, as the natural sun is used to dry tomatoes without gas or electric ovens, and this reduces the cost of drying in Egypt in winter. How are Sun-dried Tomatoes done? - Tomatoes were sundried when their water fortified and become ripe after staying a long time drying in the sun. - In order to get good quality, Bulk Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting them in the sun. To complete the procedure of sun drying, the tomatoes spend between 4-10 days in the sun (according to the season and its sun strong) - Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes/tomato plants turned into one kilogram of sun-dried tomatoes. - After the process, the tomatoes do not lose their nutritional value. Tomatoes/tomato plants are rich in antioxidants, lycopene, and C vitamin. The last product has salt between 2-6%. - Sun-Dried Tomatoes/tomato plants are added to many food recipes and have different shapes and colors. - Sun-Dried Tomatoes/tomato plants contain a good flavor than fresh tomatoes, besides additives or preservatives of extra flavoring. Amazing health benefits of Sun Dried Tomatoes: 1) Can protect from cancer because of the Lycopene it contains. 2) Protect our sight because of Lutein and Zeaxanthin it contains. 3) Can take care of our immune system because it got copper. 4) Contain more potassium per part than a banana. 5) It contains manganese which is important for detoxing our bones and liver.

Appearance : Light yellow to white clean seed Purity : 99.95% free of all foreign matter such as glass. Moisture : Max 8% Inperfect : Max 1% ASH :