The Ezi Gro 1 - organic fertilizer is inoculated with the following mixture of microorganisms which are naturally occurring, isolated and cultured on organic substrates which are nutritionally fortified with the essential nutrients, substances and compounds to enhance microbial growth and proliferation. The organisms are not mutated or bioengineered.
Grade: Grade A
Color: Yellow
Maturity: 100%
Origin: Pakistan
Weight: 80g above as per customer request
Status: Washed / Unwashed (per customer request)
Packaging: 3, 5, 8, 9, 10 KG or as per customer request (we can do special packaging)
Grade: Grade A
Color: Yellow
Maturity: 100%
Origin: Pakistan
Weight: 80g above as per customer request
Status: Washed / Unwashed (per customer request)
Packaging: 3, 5, 8, 9, 10 KG or as per customer request (we can do special packaging)
Corn oil is a nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. High in polyunsaturates, it is used for frying, as a shortening in baking., salad dressings, margarine, etc. Corn oil is also used as a skin soother and softener (emollient). It is rich in linoleic acid, one of the three essential fatty acids.
For many years, production of specialty varieties of corn grown for a particular end-use has steadily increassed.
Edible safflower oil is the fully refined, bleached and deodorized vegetable oil obtained from the seeds of carthamus tinctorius:
The chief interest in edible safflower oil lies in the fact that it contains about 75% linoleic acid, with total unsaturated acids of about 94%.
The anti oxidant used in edible safflower oil is 0.01% propyl gallate, 0.005% citric acid. This has been found effective for stabilization against rancidity.
A number of medical research organizations have reported that the principle ingredient of edible safflower oil, linoleic glyceride, is beneficial in controlling or perhaps preventing arteriosclerosis.
LSEO supplies oils and fats, such as the olive oil, for various utilizations and industries, from pharmaceutical grade to lubricants. Please see below some general information on the olive oil.
Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. In agriculture, olive oil is an oil extracted from the fruit of the European olive tree (Olea europaea L.), which originated in the Mediterranean area. It is used in cooking, cosmetics, and soaps. Olive oil is regarded as a healthy dietary oil because of its high content of monounsaturated fat.
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. Extra-virgin oil typically has a noticeable green color.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined olive-pomace oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil -burning lamps. Lampante oil is mostly used in the industrial market.
Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin olive oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%.
We wholesale sunflower oil, as well as other animal and vegetable oils and fats, since 1950. Please contact us for very competitive prices, proven quality and quick delivery everywhere. Export services are available too. The pale yellow mild-flavored oil derived from sunflower seeds. This oil is high in polyunsaturated fat and low in saturated fat. Used in cooking and in salad dressings. Not well suited for frying because of its low smoke point.
An emollient extracted from sunflower seeds, rich in essential fatty acid. Expressed from the seed of the sunflower plant. It is rich in vitamins a, c, d, and e. The high vitamin e content makes this oil especially helpful for delicate and dry skin. Sunflower oil has a protective effect on the skin. It is believed to have healing properties when applied to bruises and skin conditions.
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