We supply registered Jersey bulls for breeding purposes at age ready for mating.
The FOB price quoted includes:
sourcing and selection from breeder on farm, transport to quarantine facility, isolation, selection & approval by Breed Society, quarantine (management, handling, care, feeding), fertility certified, vaccinations, treatments, vet inspection, preparation for shipment, crate (one IATA approved crate can accommodate 4 animals), Veterinary and State Vet supervision, transport to airport, loading, health certificate, shipping & other documents.
The FOB price excludes:
- sampling, testing, and lab fees are not included because veterinary import requirements are not known
- visit and selection by the buyer are not included
Improved breed for meat production: Hardy animals, resistant against external parasites and diseases; strong legs to walk far for food & water; very good mothering abilities & good milk production to raise twins; twinning common; fast growth; 30kg weight at weaning at 4 months of age; Live weight at slaughter 30 to 35 kgs and carcass weight 15 18 kgs; To supply goats at 6 9 months of age at weight of 35 to 45 kgs
The FOB price quoted includes:
sourcing and selection from breeder on farm, transport to quarantine facility, isolation, selection & approval by Breed Society, quarantine (management, handling, care, feeding), vaccinations, treatments, vet inspection, preparation for shipment, crate (one IATA approved crate can accommodate 50 animals), Veterinary and State Vet supervision, transport to airport, loading, health certificate, shipping & other documents.
The FoB price excludes:
- sampling, testing, and lab fees are not included because veterinary import requirements are not known
- visitation and selection costs by the buyer are not included
Improved breed for meat production: Hardy animals, resistant against external parasites and diseases; strong legs to walk far for food & water; very good mothering abilities & good milk production to raise twins; twinning common; fast growth; 30kg weight at weaning at 4 months of age; Live weight at slaughter 30 to 35 kgs and carcass weight 15 18 kgs; To supply goats at 6 9 months of age at weight of 35 to 45 kgs
The FOB price quoted includes:
sourcing and selection from breeder on farm, transport to quarantine facility, isolation, selection & approval by Breed Society, quarantine (management, handling, care, feeding), vaccinations, treatments, vet inspection, preparation for shipment, crate (one IATA approved crate can accommodate 50 animals), Veterinary and State Vet supervision, transport to airport, loading, health certificate, shipping & other documents.
The FoB price excludes:
- Sampling, testing, and lab fees are not included because veterinary import requirements are not known
- Visitation and selection costs by the buyer are not included
Improve breed like Boergoat for meat production. Same genetics only difference is colour (brown colour all round).
Other traits the same as for Boergoat. Improved breed for meat production: Hardy animals, resistant against external parasites and diseases; strong legs to walk far for food & water; very good mothering abilities & good milk production to raise twins; twinning common; fast growth; 30kg weight at weaining at 4 monghs of age; Live weight at slaughter 30 to 35 kgs and carcass weight 15 18 kgs; To supply goats at 6 â?? 9 months of age at weight of 35 to 45 kgs
The FOB price quoted includes:
sourcing and selection from breeder on farm, transport to quarantine facility, isolation, selection & approval by Breed Society, quarantine (management, handling, care, feeding), vaccinations, treatments, vet inspection, preparation for shipment, crate (one IATA approved crate can accommodate 50 animals), Veterinary and State Vet supervision, transport to airport, loading, health certificate, shipping & other documents.
The FoB price excludes:
- sampling, testing, and lab fees are not included because veterinary import requirements are not known
- visitation and selection costs by the buyer are not included
Improve breed like Boergoat for meat production. Same genetics the only difference is color (brown color all around).
Other traits the same as for Boergoat. Improved breed for meat production: Hardy animals, resistant against external parasites and diseases; strong legs to walk far for food & water; very good mothering abilities & good milk production to raise twins; twinning common; fast growth; 30kg weight at weaning at 4 months of age; Live weight at slaughter 30 to 35 kgs and carcass weight 15 18 kgs; To supply goats at 6 9 months of age at weight of 35 to 45 kgs
The FOB price quoted includes:
sourcing and selection from breeder on farm, transport to quarantine facility, isolation, selection & approval by Breed Society, quarantine (management, handling, care, feeding), vaccinations, treatments, vet inspection, preparation for shipment, crate (one IATA approved crate can accommodate 50 animals), Veterinary and State Vet supervision, transport to airport, loading, health certificate, shipping & other documents.
The FoB price excludes:
- sampling, testing, and lab fees are not included because veterinary import requirements are not known
- visitation and selection costs by the buyer are not included
135541 Underscrub 4 Way Stretch Suppliers
Short on time? Let Underscrub 4 Way Stretch sellers contact you.
Chemical Name:4-Hydroxybenzoic acid
Trade Name:p-oxybenzoic acid
Molecular Formula:C7H6O3
Molecular Weight:138.12
CAS No.:99-96-7
Properties:white odorless crystalline powder, easily soluble in hot water and alcohols, aethers and acetone,
slightly soluble in cold water and benzene, insoluble in carbon bisulfide; relative density is 1.46
Use: Can be used as antiseptic, intermediate of dyes, pharmaceuticals; as main material of liquid crystal polymers; as material of pesticide intermediate
Specification
Item Specification
Polymer Grade Technical Grade
Appearance white crystal powder white crystal powder
Purity(on dry base) % 99.6 99.0
Melting Point 214-217 212-216
Odor odorless odorless
Solubility Clear and transparent clear and transparent
Loss on Drying % 0.20 0.50
Color(Pt-Co) 10 40
Ash % 0.02 0.15
Sulfate(SO42-) 0.01 0.05
Chloride(Cl-) % 0.005 0.02
Phe% 0.01 0.10
Salicylic Acid % 0.02 0.10
4-Hydroxyisophthalic Acid(HIPA) ppm 500 /
Insolubles in Metha ppm 50 /
Potassium(K+) ppm 5 /
Sodium (Na+) ppm 5 /
Iron (Fe) ppm 5 /
Ca2++Mg2+ppm 5 /
Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well.
Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. Cloves are a popular flavouring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines.
Better Digestion: Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. Cloves can be roasted, powdered, and taken with honey for relief in digestive disorders.
Antibacterial Properties: Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera.
Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India.
Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans.
After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted.
Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile.
It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.
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.
Nutmeg
Myristica fragrans
Fam: Myristicaceae
The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner.
Spice Description
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.
Bouquet:sweet, aromatic and nutty
Flavour : Nutty , warm and slightly sweet
Hotness Scale: 1
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
Castor meal is also variously called castor meal, castor residue, castor extract & de-oiled castor cake
Castor meal - the residue obtained from castor cake by the solvent extraction process - is one of the most versatile natural manures. It is truly organic manure which enhances the fertility of the soil without causing any damage or decay. It is enriched with the three big elements vital and conducive to the proper growth of crops - Nitrogen, Phosphorus and Potassium. It also has traces of nutrients like Manganese, Zinc and Copper, thus making it a balanced fertilizer. Moreover, it helps to neutralize the detrimental effects of chemical fertilizers. Apart from their contribution to Nutrients, they have a number of benefits in agriculture, which none of the synthetic fertilizers or pesticides can offer. They bring in the wonderful molecules that nature has designed to help the plants flourish naturally. They provide slow and steady nourishment, stimulation, protection from soil nematodes and insects; improve yields, and quality of product like taste, flavour, amino acid composition etc.
The pressed cake obtained after the expression of castor bean. The solvent extracted cake, although rich in protein cannot be used as cattle fodder because of its toxicity. However, it can be used as a fertilizer.
The protein content of castor seed meal varies from 21-48% depending upon the extent of decortications. It has an ideal amino acid profile with moderately high Cystine, mithionine, and isoleucine. But its ant nutritional substances, ricin, ricine and an allergen restrict its use in poultry feed, even at a very low level of inclusion.
Castor Cake is an excellent fertilizer because of high content of N (6.4%), Phosphoric Acid (2.55%) and Potash (1%) and moisture retention.
There is negative correlation between the contents of ricinine in castor seeds and oil content (r = -0.76). This content of ricinine in castor seed is determined by Agro climatic conditions.
Nutrient content of Castor Cake:
Organic matter - 75 - 80 %, Nitrogen - 4.0 - 4.5 %, Phosphorous - 1.5 %, Potassium - 1.25 - 1.5 %.
It also contains some micro nutrients viz., Calcium, Magnesium, Sulphur, Iron, Zinc, Manganese, Copper etc.
A typical composition of castor residue/meal is as follows:
Nitrogen - 4% min. approx.
Phosphorous - 1% min. approx.
Potassium - 1% min. approx.
Moisture - 10 - 12 % max. approx.
Oil Content - 0.7% max. approx.
Advantages:
1. It provides all the major & minor nutrients necessary for better plant growth.
2. It also helps in increasing the nutrient uptake by plants.
3. It improves the soil fertility and productivity.
4. It is known to protect the plants from nematodes and termites.
5. It improves the yield & quality of the farm produce.
6. It improves the physical, chemical and biological properties of soil
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.
Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.
The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.
Here are 20 reasons to add turmeric to your diet:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
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.
