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Food ARC BD

Supplier From Bangladesh
Jul-08-24
Supplier : Pumpkin, Mango, Banana Etc

Established: 2024

Verification Status



Contact Details:
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Bangladesh


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More Items Similiar to: Food ARC BD

SILVER Member
VERIFIED
Aug-26-19
Supplier From Ho Chi Minh, Viet Nam
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Namwa Banana : Pisang Awak Banana Scientific name: Musa ABB CV.Kluai "Namwa" In the family: Musaceae. Namwa banana is a traditional Thai banana variety. A herbaceous fruit Is a type of hybrid banana It is a hybrid of wild banana and Tanee banana with a single, upright trunk. The trunk is round. Brown and green The leaves are monocots. The leaves are parallel They are flat, long, large, with green flowers, leaving a bouquet. There will be cabbage out at the top. With a long chain with a comb Will have results in a comb like a fan The skin is light green. Ripe fruit, the skin is yellow. Sweet and fragrant

SEASON
Thai Banana (Kluay Nam Wa) is availble year round.
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Sweet Mango is hands down the most popular fruit in Thailand. It is grown and eaten everywhere. Thai people will eat Sweet Green Mango on its own, as a snack fruit, although they usually prefer to eat unripe or bitter Mango this way. Predominantly Green Sweet Mango are used as a cooking ingredient. Sweet Mangoes are extremely healthy to eat, they contain far less sugar content than a ripe mango does, and they are also high in fibre.

SEASON
The peak season for this fruit remains Thailand's "hot season" between March to May.
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Thai sour mangoes, like mentioned above, are typically unripe or young mangoes. sour mangoes for their refreshing/tangy taste which usually come with a firm, crisp, crunchy texture which is very different from ripe mango. Sour mangoes can be consumed on their own, paired with seasoning/dips or turn into a dish.

SEASON
Sour mangoes typically, late May thru June.
GOLD Member
Jun-24-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
Yellow Mango, most popular variety for export is "Nam Dok Mai". When you see one popular desert from Thai menu "Mango sticky rice", that is "Nam Dok Mai". The fruit smells intense and delicious even before you cut into it; the skin exudes a little moisture and the dark-orange, fibre-free flesh of the fruit is so soft and tastes so sweet and delicate.

PRODUCT INFO
Yellow Mango (Nam Dok Mai) will be wrapped up by foam net, we use shreded paper to prevent the physical damage during transportation. Standard packing is between 3kg - 5kg per carton depending on destination market. Size A / 2-3pieces per kg, Size B 3-4 pieces per kg and so on.

USE
Yellow Mango (Nam Dok Mai) can be consumed cooked or raw. The famous menu is Mango sticky rice and many more

Season
Yellow Mango (Nam Dok Mai) can be produced nearly all year round.
GOLD Member
Oct-18-17
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
GOLD Member
Jun-17-22
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
 
PRODUCT INFO
Thai pumpkins are medium to large in size, averaging 8 to 14 pounds, and have a flattened, round to ovate shape. The rind is deeply ribbed, textured, firm, and thin, sometimes covered in a powdery coating. When young, Thai pumpkins are dark green, covered in tan speckles and mottling, and as the pumpkin matures in storage, it transitions into to a uniform tan to light brown hue. Underneath the rind, the flesh is dense, bright orange-yellow, and has a drier consistency, encasing a small central cavity filled with ivory seeds and stringy fibers. Thai pumpkins develop a smooth, creamy, and soft texture when cooked and have a rich, sweet, and subtle, spice-like flavor.Thai pumpkins are a good source of vitamins A and C, which are antioxidants that strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The pumpkins also provide potassium to help balance fluid intake, manganese to activate enzymes in the body, and some fiber to stimulate the digestive tract.

USES
Thai pumpkins, botanically classified as Cucurbita moschata, are large, ridged fruits that grow on a vining plant belonging to the Cucurbitaceae family. The name Thai pumpkin is a general descriptor used to encompass multiple varieties of pumpkins commonly grown in Thailand. Pumpkins have become a favored secondary crop in Thailand and are planted as an additional source of income. The thick-fleshed pumpkins are valued for their resistance to disease, high yields, large size, and easy-to-grow nature. Thai pumpkins are also being cultivated in the United States through exotic farms and in home gardens as a specialty variety. The main variety of Thai pumpkin that is cultivated in both Thailand and the United States is also known as Rai Kaw Tok.

SEASON
Thai pumpkins are available year-round in Thailand.
GOLD Member
VERIFIED
May-15-23
Buyer From Bangalore, Karnataka, India
GOLD Member
Feb-08-24
Supplier From Ahmedabad, Gujarat, India
 
Taste:� Green bananas are mildly bitter in taste and not sweet.
Texture:� They are firmer than yellow ones and are sometimes described as waxy. Green bananas are harder to peel and have firm skin, while ripe ones are easier to peel.
Composition:� Green ones are loaded with starches.

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