Most dairy sheep breeders in Israel have adopted the Assaf, which is considered not only a top quality dairy sheep and excellent mutton producer, but is also well-adapted to semi-extensive to extensive production systems.
Assaf sheep are the result of crossbreeding between Awassi and East Friesian Milk sheep. In 1955, researchers of the Israeli Agricultural Research Organization (A.R.O) started this project aiming to improve the fecundity of the Awassi sheep. A combination of 3/8 East Friesian and 5/8 Awassi blood emerged as the best cross.
Assaf sheep are the result of crossbreeding between Awassi and East Friesian Milk sheep. In 1955, researchers of the Israeli Agricultural Research Organization (A.R.O) started this project aiming to improve the fecundity of the Awassi sheep. A combination of 3/8 East Friesian and 5/8 Awassi blood emerged as the best cross.
Most dairy sheep breeders in Israel have adopted the Assaf, which is considered not only a top quality dairy sheep and excellent mutton producer, but is also well-adapted to semi-extensive to extensive production systems.
Most dairy sheep breeders in Israel have adopted the Assaf, which is considered not only a top quality dairy sheep and excellent mutton producer, but is also well-adapted to semi-extensive to extensive production systems. Under Israeli conditions, in which ewes have approximately 3 lambings in 2 years, the annual milk yield is 450 liters. The demand for Assaf sheep is increasing every year.
Assaf sheep are the result of crossbreeding between Awassi and East Friesian Milk sheep. In 1955, researchers of the Israeli Agricultural Research Organization (A.R.O) started this project aiming to improve the fecundity of the Awassi sheep. A combination of 3/8 East Friesian and 5/8 Awassi blood emerged as the best cross.
Most dairy sheep breeders in Israel have adopted the Assaf, which is considered not only a top quality dairy sheep and excellent mutton producer, but is also well-adapted to semi-extensive to extensive production systems. Under Israeli conditions, in which ewes have approximately 3 lambings in 2 years, the annual milk yield is 450 liters. The demand for Assaf sheep is increasing every year.
The demand for Assaf sheep is increasing every year. Assaf sheep are the result of crossbreeding between Awassi and East Friesian Milk sheep.
Most dairy sheep breeders in Israel have adopted the Assaf, which is considered not only a top quality dairy sheep and excellent mutton producer, but is also well-adapted to semi-extensive to extensive production systems. In 1955, researchers of the Israeli Agricultural Research Organization (A.R.O) started this project aiming to improve the fecundity of the Awassi sheep. A combination of 3/8 East Friesian and 5/8 Awassi blood emerged as the best cross.
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Assaf sheep are the result of crossbreeding between Awassi and East Friesian Milk sheep. In 1955, researchers of the Israeli Agricultural Research Organization (A.R.O) started this project aiming to improve the fecundity of the Awassi sheep. A combination of 3/8 East Friesian and 5/8 Awassi blood emerged as the best cross.
Assaf sheep are the result of crossbreeding between Awassi and East Friesian Milk sheep. In 1955, researchers of the Israeli Agricultural Research Organization (A.R.O) started this project aiming to improve the fecundity of the Awassi sheep. A combination of 3/8 East Friesian and 5/8 Awassi blood emerged as the best cross.
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Grade
A
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Grade
A
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
Weight (kg): 0.25, 0.5, 1
Ingredients
100% high quality Robusta from Buon Me Thuot, Vietnam
Roast type
Medium Roasts
Type of coffee
Roasted coffee beans premium quanlity
Packaging
Paper bag
Specifications
0.25kg /bag
Taste
Full body, rich aroma with dark chocolate & berry, strong bitter
Processing
Honey & natural, 100% pure, not seasoned with flavoring
Production type
OEM or brand Hiva's coffee
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Grade
A
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
Type
Coffee Bean
Variety
Arabica
Processing Type
Green
Grade
A
Maturity
Natural
Max. Moisture (%)
12.5
Additional Ingredient
Non
Shelf Life
24 months
Weight (kg)
60
Place of Origin
Europe
Brand Name
Lusardi Trading / Utopia Coffee
Model Number
01
Cultivation Type
COMMON
Keyword
Arabica Green Coffee Grade 2
Altitude
1550-2200 m
Flavor
Spicy and Citrus
we are amongst the highly trusted supplier, distributor, trader, exporter, retailer and wholesaler of top quality range of plain natural cocoa beans . these are freshly processed cocoa beans that are very nutty and have excellent crunchy texture. our plain natural cocoa beans are amongst the highly demanded for its sweetness and great taste perfect for snacks, incorporating to different.
a) moisture: 5.5% - 6.2% maximum
b) foreign matters: 1.29% maximum
c) beans count: 91 to 99 beans/kg
d) broken beans / defective: 0.7% - 0.8% maximum
Cocoa powder is a powder produced from the cocoa beans extracted from the bean flouries of the cacao tree and obtained by fermentation, coarsing and peeling. According to different processing methods, it can be divided into natural powder and alkalization powder. Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, ice cream, candy, cakes and other foods containing cocoa.
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