Sosro Fruit Tea
Available Variants:
1. Fruit Tea PET 235 ml (1 Box = 24 x 235 ml)
2. Fruit Tea PET 500 ml (1 Box = 24 x 500 ml)
3. Fruit Tea PET 350 ml (1 Box = 12 x 350 ml)
4. Fruit Tea PET 200 ml (1 Box = 24 x 200 ml)
5. Fruit Tea Can 330 ml (1 Box = 24 x 330 ml)
6. Fruit Tea Pouch 230 ml (1 Box = 24 x 230 ml)
Port of Loading = Semarang, Indonesia
Shelf Life = 9-12 months
* Very little calories: the fruits are simply â??infusedâ?? instead of juiced or blended
* Ideal for weight loss plans: contains less sugar and preservatives than packaged products
* Toxin removal and detox
* Balances pH levels of the body
* Supports digestive health
* Boosts immune functions
* Improves mood, general complexion and energy levels
1. Supply essential energy
2. Lose weight quickly and safely
3. Effective skin beauty
4. Improve sleep
5. Provide the necessary amount of water all day
Material: Dried mixed fruit
Feature: Low-Fat, Vitamins
Taste: Lightly sweet
Shelf life: 1 year
MOQ: 100 kgs
Packing: PE, Zip bag or as customer's request
* Fruit Tea is the first pioneer of packaged tea made with fruit flavorings, you know. Before Fruit Tea, there was no packaging that packaged tea products with fruit flavored variants like this product from Sosro. Apart from being known as a pioneer of fruit-flavored tea, Fruit Tea is also known for its good quality drinks. Ready variants and size there are:
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine.
In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents.
We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl
We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
Black Pepper Oleoresin
Botanical: Piper nigrum
Family: N.O. Piperaceae
Hindi Name: Gol Mirch
General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.
Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume
History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
