Olive Oil
Olive Oil
It’s at the heart of eastern Morocco that our olives are cultivated. Surrounded by the Atlas mountains the olive trees in their different varieties make a up this unique olive oil.
Amidst the fertile land and plain the fields are watered by near by river close to the Mediterranean
Virgin olive oils, obtained only by mechanical processes
This family of olive oils are the most natural ones. They are like an orange juice, simply squeezed without using any chemical product for their production. They are prepared in olive oil mills. There are three different types, according to their quality. From highest to lowest quality are:
Extra Virgin Olive Oil.
This is the higher quality type of Olive Oil. It has a level of acidity below 0,8º and a taste and smell irreproachable.
Virgin Olive Oil
It has less quality than the previous one. It can have a maximum level of 2 degrees in acidity and slight defects of scent and flavor.
Lamp ante Virgin Olive Oil
Rice
Jasmine & White Rice
Jasmine Rice is a high-quality rice which is cultivated in the Vietnamese fields. Named after the sweet-smelling jasmine flower of Southeast Asia (in Vietnamese: Hoa Lai), jasmine rice has a unique nutty aroma similar to the smell of jasmine. The grain is silky, shiny-white and smooth.
Vietnamese Jasmine Rice
Vietnamese fragrant jasmine rice is a high quality fragrant rice, the kernel is big, length, and white, Jasmine rice is grown in Mekong delta, Rice is flexible, light aroma, rice is still flexible when cooled, is preferred in countries like USA, Europe, Iran, Iraq, Malaysia, Ghana ….
Long Grain White Rice
Jasmine rice is a type of long-grain rice grown primarily in Thailand and Vietnam. White rice refers generally to a processed form of rice with the hull and bran removed.
SPECIFICATIONS:
– Purity 90%min
– Broken (% Max) 5
– Foreign Matters (% Max.) 0.2
– Damaged Kernels (% Max.) 0.5
– Yellow Kernels (% Max.) 0.5
– Chalky Kernels (% Max.) 6
– Red & Red Streaked Kernels (% Max) 2
– Gluten Kernels (% Max.) 0.1
– Immature Kernels (% Max.) 0.2
– Paddy Per Kg (Grain) (Max) 4
– Average moisture (% Max) 14.5
– Average Kernel Length (mm) 6.2 – 7.2
– Crop year Current
– Mill degree Well milled & double polished
Brown Jasmine Rice
Glycemic Index
Orange
Oranges
Moroccan oranges are primarily of two varieties: Maroc Late and Navels. Moroccan citrus growers prefer Maroc Late oranges over Navels for their growing characteristics that enable higher yields and longer shelf life than Navels.
Oranges and Clementine's
In Morocco, oranges and clementine’s account for more than eight percent of the fruit grown in Morocco. .
FARM PRODUCTION:
- Clementine
- Navel
- Clemenvilla
- Clementine Nour
- Washington Sanguine
- Ortanique
- Navel Lane Late
- Maroc-Late (Valencia-late)
- Grapefruit
Citrus Export Calendar (Departure Weeks)
Oct. thru Dec. weeks 43 to 51 Clementine's - Jan. - Feb. weeks 3 to 8 Nour = Dec. to Jan. weeks 51
We supply countries all over the world including Spain, Netherlands, France, U.K., Poland, Sweden, Russia and the Middle East. Our partner producer has various orange fields in Southern Morocco and one of the largest packaging facilities in Morocco. We adhere to the highest quality and integrity. Our commitment is to ensure that our clients receive the best quality fruits available at the most competitive prices.
ORANGE JUICE
Emassul
TCHA TCHELLO
In the light of thriving and quick development in constant improvement, and the need of international markets for the products of tobacco, A group of specialists in the business looked to put their gourmet touches and experiences to create a determination of flavors (TCHA TCHELLO) to flourish its brand in European and international markets.
High-End Premium Flavored Tobacco
TCHA TCHELLO was born in early 2019 within its own experimenter and laboratories under the supervision of a team of elite Hookah smokers, and worked on a study and research for a year to attract the finest types of smoke and the finest types of flavors and their ideal components. for a very competitive market out there, that’s why we always need to provide our sales teams with the best quality and best priced products possible to become more competitive.
SHISHA THROUGH THE AGES
A few countries lay claim to the creation of this elegant pastime, but the consensus is that the water pipe originated in the North Western regions of India around 500 years ago. Invented by the physician Hakim Abul-Fath Gilani, who apparently wanted to find a “healthier” refinement to smoking believing that the tobacco would be purified if it passed through water before being inhaled. In the 17th century, as the water pipe made its way through Persia and into Turkey, its shape and components started to develop and resemble the shisha as we know and love today. The Ottomans developed a larger and more sophisticated pipe, replacing the wooden base with glass and added a clay bowl above the head.
Water Pipe Introduction
Many Flavors of Development
Charcoal
Coconut Shell Charcoal Factory
Our factory is the largest coconut charcoal factory in Vietnam. We are a Green Energy certified fact
About Coconut Shell Charcoal
Coconut shell charcoal comes from the coconut shells. It is ecological since the husks of the small coconuts are used that would otherwise go to waste. To activate it, the coconut shell is heated to more than 1000 degrees Celsius without the presence of oxygen. Activated means that it has its100% adsorption characteristic and maximum porosity.
Activated carbon works by using the adsorption process. Do not confuse absorption with adsorption. Adsorption is a process whereby atoms, ions, gas molecules, liquids or dissolved solids are trapped or retained on a surface while absorption is a phenomenon of volume.
Coconut Shell Charcoal
Coconut is a fruit, obtained from the coconut palm, the most cultivated palm in the world. The leading producers are The Philippines, Indonesia and India. In its growing stage, it can reach a height of approximately 25 meters. Activated carbon is obtained from the coconut shell, in which it goes through physical or chemical activation processes.
Coconut shell activated charcoal tends to be microporous and adsorbs more efficiently the low molecular weight organic pollutants that are most present in well water. All activated carbon of vegetable or mineral origin contains inorganic salts and elements, some of which are soluble in water.
Coconut Charcoal Is Odorless, Tasteless and Non-Toxic.
COOKING OIL
SUNFLOWER COOKING OIL
About Coconut Shell Charcoal
Sunflower oil is used in the food industry in conditions with extra high cooking temperatures. The health benefits of using Sunflower oil is lower levels of trans fats. Because of the additional health benefits that derived from the Sunflower oils they are also used in cosmetic formulas as an emollient.
Specifications:
Color value, amount of iodine mg, less than – 2
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Lovibond 5¼ – Yellow 10, Red 0.7 (max)
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Acid value mg KOH/g, less than – 0,10
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Weight part of non-oleaginous impurities, less than – None
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Peroxide value, ½ О2 m/mo. l kg, less than – 0.5
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Weight part of moisture and impurities, %, less than – 0.075
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Mass Content of Phosphoric Matters, % – None
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Soap, % – None
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Specific weight of at 20°C – not more than 0.923 g / cm3
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NON-GMO.
Free from any coloring materials, flavors, and anti-foaming agents.
High Oleic Sunflower Oil Refined
ORGANIC is a Refined Vegetable Oil that is an ideal source of monounsaturated fatty acids for nutritional products. In cosmetic applications it has moisturizing properties, excellent skin feels and is easily absorbed.
High Oleic Expeller Press
We pride ourselves on using the best ingredients, and this is especially the case with our sunflower oil. It’s organic, cold-pressed, and high-oleic. This means it is expeller pressed, not solvent pressed. Expeller pressed uses a physical crushing method at a very slow speed (which is also called cold pressed).
Purpose of Winterization
The fundamental purpose of Winterization is to remove unnecessary waxes from wax containing oils. These oils are generally subjected to chilling and filtration to remove waxes and other high melting point substances.
Refined Vs. Unrefined Sunflower Oil
WHITE SESAME SEEDS
About WHITE SESAME SEEDS
SESAME SPECIFICATIONS
– VARIETY: S42 WHITE SESAME
– PRODUCTION YEAR: 2021
– ANALYSIS DATE: 22/11/2021
– FAT CONTENT: 63,15% NF ISO 659
– HUMIDITY MOISTURE AND VOLATILE BODIES RATE: 3,08% NF ISO 665
– IMPURITY RATE: 0,19% NF ISO 658
– ORIGINE: GHANA & BURKINA FASO
– CONDITIONNEMENT : SAC DE 50 KGS
– CONTENEUR : 25 MT
Activated carbon works by using the adsorption process. Do not confuse absorption with adsorption. Adsorption is a process whereby atoms, ions, gas molecules, liquids or dissolved solids are trapped or retained on a surface while absorption is a phenomenon of volume.
Sesame seeds are small, oily seeds that grow in pots on sesamum Indicum plants.
Hulled seeds have the outer edible husk removed while unhauled seeds come with the outer edible husk intact. The hull gives seeds golden hue. Hulled seeds have an off-white color but turn brown when roasted.
Depending on conditions, sesame seeds grow 0.5 to 2.5 meters tall. Some have branches while others do not.one to three flowers appear in the leaf axis. The hulled seed is creamy or pale white and about 3 mm long and has a flattened pear shape.
The seeds capsule open when dry, allowing the seeds to scatter. They are an excellent source of energy due to high-fat content. They contain healthy fats like polyunsaturated fatty acids and omega 6.
They also contain fiber, iron, calcium, magnesium, and phosphorus that help boost energy levels. The seeds are used in making sesame oil which is used in making cooking oil, salad dressing and sauces also added to food for flavoring.
Sesame seeds are known to be the oldest oilseed crop known, domesticated over 3000 years ago.
White Sesame Seeds: These are sesame seeds that are considered to be in their purest form. They have a rich flavor and texture. They are the most commonly used sesame seeds in the world.
Black Sesame Seeds: They are considered the most nutritious variety of sesame. They are believed to cure many kinds of body infections which are caused by ageing. These seeds contain zinc and calcium.
Sesame crops require warm conditions above 23 degrees Celsius.
They can grow in poor soils but yield best in properly fertilized farms. They are planted in the months of July and harvested between the months of November and December. Harvesting of the seeds takes place when the fruit at the base is ripe. The seeds from the fruit get the color specific to the variety, and the leaves at the base of the stem have fallen. The stem is usually ready for harvesting between 90 to 150 days.
On small surfaces, sesame is harvested with a sickle and then bounded into bundles where it continues to dry without losing its quality. After drying the bundle collapse to the ground. It is harvested in two phases.
First, it is cut with a windrower and left in the swats which after drying are collected with a combined harvester. They are packed in 50kg, 25kg,15 kg and 10 kg paper bags.