PANELA / CHANCACA / RASPADURA / PILONCILLO

Panela organic sugar is the perfect unbleached, unrefined sweetener to use in place of refined sugars. Made on two sustainable Brazilian family farms, it is the only sugar where the sugar stream is not separated from the molasses - this helps it to retain most of its essential nutrients, vitamins and minerals. Its unique processing gives it a mild, caramel-like flavor which is superb for baking and sweetening food and drinks.

Panela is a pure, wholesome, traditional, unrefined, non-centrifugal whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice and this crowns it as one of the most wholesome and healthy foods in the world. Its natural tropical flavor gives it an edge over any other product of the same kind! Panela is an accepted product worldwide and is known by many names such as- Chancaca, Raspadura, Piloncillo, Panela, Panocha.. Panela has been discovered to have some unique medicinal properties-- --Whole sugar prevents tooth decay. --Constipation (in babies), which is veery frequent with white sugar, disappears. --Natural high energy replacement. --Prevents nutritious anemia. --Whole sugar prevents rickets. --Thrush or aphthae rarely returns. --Children are more alive and full of vvitality.

Manufacture of sugar from cane juice employs a potpourri of chemicals as sulphur dioxide, lime, phosphoric acid, bleaching agents & viscosity reducers. The mineral salts, considered as impurities are removed and only leave a little behind, counted in milligrams. Chancaca - Panela, being a wholesome sugar, without doubt is rich in the vitally important mineral salts: 2.8 grams per 100 grams, that is to say 28 grams per kilogram, while only 300 milligrams per kilogram is found in refined sugar. Magnesium strengthens the nervous system. Potassium is vital to conserve the acid balance in the cells and combats acids and acetone. Iron, a composite of hemoglobin prevents anemia.
Interestingly, Panela has 5 times more minerals than brown sugar!Besides, sugar processing is carried out in mild steel equipment, which often leads to a high dosage of nickel in the mother liquor. In ordinary sugar, the protective woolsen factor is lost unlike in Panela.

Manufacturing process:Raw sugarcane juice is slowly simmered in copper pans and the water content is progressively evaporated. Clarification is done using natural vegetable clarificants. Scooping the boiling juice from one copper pan to another until the liquid starts to go hard carries out this process. The complete process is hygienic, untouched by hands, and most importantly 100% chemical-free!

Production process of the panela First, the sugar cane is hauled to the module with trucks or mules.
Milling: the juice of the sugar cane is extracted, obtaining the “raw juice” which will be used as a raw material for the production of Granulated Panela. The bagasse, or sugar cane husks, is dried to be used as a source of energy for the oven.
Filtering and clarification: The raw juice passes through a cold filtration using filter-clarifiers, which eliminate large particles (bagacilla) and remnants of the sugar cane.
Juice storage: The clarified and filtered juice is collected in a recipient of stainless steel from which the juice will begin the process.
Cleaning and clarification: When the juice reaches 40 to 60 °C (104 to 140 °F), a pH regulator is added which adjusts the pH of the juice from 5.2 to 6.8; this process permits the creation of thin layers called cachaza that are removed with instruments called descachazadores.
Juice evaporation: Once cleaned and clarified, the juice passes to a evaporation recipient where the temperature reaches 98 – 99 °C (208 to 210 °F). Also during this stage the thin and white cachaza are eliminated. The juice is concentrated as the water evaporates.
Juice concentration: The juice is passed through concentration recipients where they become thick and molasses-like. Once the juices are concentrated enough, the thickened juice reaches a precise “point” of concentration to obtain the ecological sugar, this point is from 124 to 130 °C (255 to 266 °F).
Crystallization: When the thickened juice reaches the point, it passes to a stainless steel recipient where the crystallization of the sugar occurs, thanks to continuous mixing with large wooden spatulas.
Cooling: Once crystallized, the sugar is cooled for half an hour to avoid compaction.
Sifting: The ecological sugar passes trough a stainless steel sieve with holes of 2 millimeters, the grains large than this will be reprocessed (added into the evaporation recipient).
Homogenization: Once sifted, the various batches of sugar are blended in a stainless steal recipient with a capacity of 2000 kilos, in order to obtain a uniform color and texture

Packaging/Weighing: The panela is packaged first in polyethylene bags and then in a polypropylene bag, weighed, and sent to the homogenization and packaging plant located in Piura.

NUTRITIONAL CONSTITUTION OF THE GRANULATED PANELA
Sucrose : 83.3 %
Glucose : 5.81 %
Fructose : 5.81 %
Calcium : 79.18 mgr/100g
Magnesium : 81.21 mgr/100g
Phosphorous: 68.46 mgr/100g
Iron : 11.98 mgr/100g

NUTRITIENTS - PANELA
CARBOHYDRATES: 85 - 95 %
PROTEINS : 0.30 - 0.60 %
MINERALS : 0.25 – 0.50 %
WATER : 1 – 2 %
FATS : 0 %
Energy (KJ o Kcal) : 310 a 350 CAL
Shelf Life : 12 months

TECHNICAL SPECIFICATIONS
Name of product: Panela Sugar GranulatedGranulated panela (ecological sugar) is the juice extracted from sugar cane, dehydrated and crystallized only through the evaporation process. This sugar is neither refined nor undergo with chemical processing (clarifiers, anti-caking agent, etc.)
Method of Conservation: To Temperature environment, once opened the packing(package) one preserve good covered in a fresh, dry and clean place.
Interior packing: Packaging with polyetyelene x 50 Kg.Packaging with polyetylene x 25 Kg.Packing Bilaminated x 500 gram.
Exterior Packing: Packaging with Polypropylene .Cartoon boxes x 20 units of 500 gramm. Handbarrows with plastic wrapper
Conditions of Storage: Enviromental temperatura
Distribution method: The load must be kept protected from the powder, dampness and sun light.The load that embarks must be transported up to the port in a closed trailer.
Date of Maturity: Sealed up to 36 months Once opened the packing material consume within 15 days.
Instructions in the label: Remain covered in fresh, dry and clean place
Form of Consumption
Direct: as sweetener of cold or warm drinks.
Indirect: as ingredient in the food elaboration.
Consumers: Customers in general
Market: Foreigner - Direct Consumption - Supermarkets Native - Direct and Indirect Consumption - Supermarkets and Shops of Organic products.

http://ccbolgroup.com/chancacaE.html

Chemical Industrial

Potassium Chlorate:
Molecular Formula: KC1O3Appearance: White Powder.

Usage: Mainly in match, fireworks etc.

Red Phosphorus:
Molecular formula: P4Molecular weight: 123.89Standard executed: GB4947-1990

Uses: Used to make matches, fireworks, chemical agent, phosphoric alloy, and as a raw material for manufacturing organic phosphorus fertilizers, and used in metallurgical industry and organic synthesis as well.

Potassium Perchlorate:

Molecular Formula: KClO4

Appearance: White Crystal.

Usage: Mainly in match, fireworks etc.Packing: 25KG/P.P. BAG, 25MT/FC

Sodium Percarbonate:

Other names: Sodium Carbonate Peroxide, PCSSodium Carbonate Peroxyhydrate

Appearance and Odour: White granular solid, free flowin

Formula: 2Na2CO3.3H2O2

Uses: Sodium Percarbonate has a side range of applications in various cleaning products and detergent formulations including heavy duty laundry detergents, all fabric bleaches, wood deck bleaches, textile bleaches and carpet cleaners.

Http://ccbolgroup.com/cloratoE.html

SAPONINS - POWDER AND LIQUID

SAPONINS - POWDER AND LIQUID

INTRODUCTION
The series product of Saponin is a natural adjuvant of non-ion surface-active agent
extracted from plants. Its main active agent is the kind of composition of terpene with high stability and activity, no toxicity, minimum pollution, and easy to use, as well as good wettalility, permeability and adhesion sexual.
This products can be widely applied in various forms of pesticides for leaf spraying to
provide quick wetting, more uniform coverage and increase retention of sprays by reducing the surface tension of the spray droplets on the leaves.
It can form a thin film on the leaves of plant, increasing humid, spreader and permeability, reduce the plant surface westage and accelerate the absorption and plants conduction, with the capacity of weather resistance, hence to improve efficacy, reduce the use of pesticide and lower the costs.
It is a new natural and environmental adjuvant.

SPECIFICATION
There are two kinds of the saponin in the form of powder and liquid.

SAP( powder)
1. Physical state and color: pale yellow to yellowish brown powder
2. PH: 4.0-6.0
3. 1% solution of water: pale yellow, transparent, no sediments, no floating matters
4. Dry decrease: ≤5%
5. Active matter content: ≥95%
6. Moist time: ≤1 minute
7. Thin degree: (through 200 meshes) ≥95%
8. Package: packed in foil bags, 10kg/bag

SAL (liquid)
1. Physical state and color: brown red, no sediments, no floaing matters
2. Active matter content: ≥41%
3. PH: 4.0-6.0
4. Baume Degree: ≥20
5. Package: Packed in plastic bottles. 200kg/drum leaf spray, the efficacy of paraquat increases the same.
15-20kg

USAGE
1.-Usage: A barrel of water (15-20KG) add to a packect of the agent, spay after shaking
2.-Application: It can be widely applied in various forms of pesticides for leaf with
significant synergies.

http://ccbolgroup.com/teasaponins.html

Annatto -Urucum - Achiote

Annatto - Urucum - Achiote
Bixa orellana. Fam Bixaceae
Annatto is used both as a spice and a dyestuff. It may be better known to Mexican and Latin markets as achiote or in the Philippines as atsuwete or achuete .In the West it used to colour confectionery, butter, smoked fish and cheeses like Cheshire, Leicester, Edam and Muenster. As an effective natural colouring it is also used in cosmetics and textile manufacturing. It provides a bright and exotic appearance for many kinds of dishes. Yeats wrote “Good arnotto is the colour of fire” (Natural History, 1870). The Mayan Indians of Central America used the bright dye as war paint.

Spice Description: Annatto seeds are brick red, triangular in shape, 3 - 5 mm (1/8” - 3/16”). The seeds are available whole and can often be purchased in a block or paste form at Latin American markets.Bouquet: slightly peppery with a hint of nutmegFlavour: slightly sweet and peppery.Hotness Scale: 1 -2

Preparation and Storage: Annatto seeds are washed and dried separately from the pulp of the seed pod for culinary use. They may be added directly to a cooking liquid or infused in hot water until the desired colour is obtained and then used for stocks or colouring rice. It is also common to fry the seeds in oil for a few minutes (best done in a covered pan as the hot seeds jump), then discard the seeds and use the oil. Try using one teaspoon of seeds to 4 tablespoons of oil. Annatto seeds should be kept out of light in an airtight container.

Culinary Uses: As mentioned above, annatto is used for colouring cheeses, confectionery, butter and cheeses. It is more widely used in the Caribbean and Latin America, especially Guatemala and Mexico. The seeds are also particularly associated with Filipino cuisine, in dishes like; ukoy, shrimp and sweet potato fritters; pipian, chicken and pork in an annatto oil sauce; and kari-kari, a brightly coloured vegetable and oxtail stew.

Attributed Medicinal Properties: Annatto was once used to control fevers, dysentry and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.

Plant Description and Cultivation: A shrub indigenous to the Caribbean, Central and South America, with shiny heart-shaped leaves, sometimes with reddish veins. An attractive pink flower made it popular as a hedge plant in colonial gardens. The fruit capsule is heart-shaped, like a beech pod, with opposing clefts and red prickly spines. When ripe, the pod splits in half to reveal about fifty seeds encased in a red pulp. The pulp is used in many commercial dye products.The Bixa orellana is commercially grown for the dye product and for its seeds as a spice. It requires a tropical setting in a loamy soil at altitudes below 1,000 m (3,000 ft). It is sown from seed or from cuttings. The ripe fruits are collected then macerated in water. The dye settles and is collected and dried into cakes and the seeds are separated and washed.

PRODUCT ANNATTO FOR EXPORT
Achiote, rocou, roucou , Annato, Urucu, Achote, Arnotta, Arnotto, Orellana, Orlean, Orlea
Nandina N° 1404101000
Scientific name: Bixa orellana
Varieties: Criolla, Wild
Producto Origin: Bolivia
Product presentation: Organic Annato Seeds, Organic Anatto Powder.
Characteristics: Certified organic product/ingredient/colourant.
Quality: Good quality ingredient/colourant for food, as well as a product for cosmetic and pharmaceutical use
Bixin percentage: 3.1 to 3.8%
Humidity percentage: 6 to 12%
Certification Agency: Biolatina
Norms: "IFOAM basic Standard of Organic agricultural and Food Processing" equivalents to norm 2091/91 UE "Organic Production of agricultural Products" and "Japanese Agricultural Standards (JAS)".
Quantity: April to June: 60 T/M
July to Sept : 40 T/M
Package & Container: According to client requirements: Plastic, burlap, etc.
Payment: Letter of Credit

http://ccbolgroup.com/achioteE.html

QUINOA ( quinua )

QUINOA(quinua)

QUINOA'S THE KING OF THE GRAINS 100% ORGANIC

QUINOA ROYAL, because of its nutritive importance, is one of the main source of PROTEINS with 12.5 a 15%, as average and can be compared with other food such as milk, meat, eggs and others.
QUINOA ROYAL, characterizes itself, more than the quantity, for the quality of its proteins given by the essential amino acids such as: isoleucine leucine, lysine, metionine, fenilalanine, treonine, triftófane y valine. Concentration of lysine in the protein of the quinoa is almost twice in comparison to the cereals and minerals.In addition of the B Complex Vitamins, it contains C and E vitamins, tiamine, riboflavine and a high content of minerals such as phosphorus, potassium, magnesium and y calcium among others. Those who, because of some reasons that cannot have milk and dairy products can find in the quinoa the ideal substitute of calcium.

IT DOES NOT CONTENT CHOLESTEROL, IT DOES NOW ALLOW TO KEEP FAT IN THE BODY, DUE TO THE PRESENCE OF NON-SATURATED OLIC ACIDS IS PRACTICALLY ZERO. IT MAKES DIGESTION EASIER .

Celiac is a digestive disorder in which the small intestine has a toxic reaction to gluten, a protein commonly found in wheat and other grains.Treatment consists of a gluten free diet for life, which leads to a full recovery in most cases.

PRODUCTS NAME, DESCRIPCTION
Pearly Quinoa: Royal Quinoa in Grain, product for export, it has a pearly color and a big grain of the Royal variety, their use is quite wide; for example for soups, in the breakfast with milk, for bakery, etc.
Quinua in Grain: Quinoa in grain, toast in order to use like rice, it is a excelente garnish for meats
Quinoa Inflated: Quinoa inflated, excellent for a nutritious breakfast, used with milk like corn flake; like goody incorporating you flavors or like nougats; in confectionery like hailed for cakes and ice creams.
Flour: Flour of quinoa for bakery, it increment the nutritious courage of any food; in pastas, breads cookies, etc.

We exports organic Quinoa to European, United States, Japan, & Latinamerican markets. Certified by Imo Control - Suiza

NUTRITIONAL COMPOSITION & BASIC RECIPE .
Please visit web: http://ccbolgroup.com/thequinoa.html

Cacao - Cocoa

CACAO / COCOA

PRODUCTS: Our products line involves natural cocoa powders of high-fat, mid-fat and low-fat, alkalized cocoa powders, natural cocoa butter ,chocolate block, etc, all of our technical indexes can reach the international requirements. Currently we occupy 35% of the domestic cocoa market share (China). In the market place of USA and Europe, our PPP cocoa butter has achieved good reputation among local customers and keep strong trend to increase in sales.

QUALITY CONTROL SYSTEM. Our factory is always famous of strict quality concept and perfect measurements to control. In 1999, as the first manufacturer in the field of cocoa processing, we was approved by the quality system of ISO 9002. We have the HACCP and GMP certificate. We control the quality in every process as follows:

*The inspection and evaluation of the quality of cocoa beans

*Removing foreign matter

*Coasting cocoa beans

*Sifting the shells and the kernels

*grinding of cocoa kernels

*controlling each index of cocoa liquor

*controlling each index during the refining of cocoa butter

*controlling each index of natural cocoa powders

*controlling each index of alkalized powders

PACKING CONDITION: Cocoa powders: white kraft paper bag with inner polyethylene liner, 25kgs/bag ; Quantity of 20'FCL /40'FCL: 640bags /1000bags Total: 16MT/25MTPPPCocoa butter: carton with inner polyethylene liner, 25kgs/cartons, Quantity of 20'FCL/40'FCL: 640cartons/1000cartons Total: 16MT/25MT.

We regard the quality as our life, in view of participating the process of globalization and international competition ." To be a top quality manufacturer in the world " is our aim in mind, and will push us forward constantly.

http://ccbolgroup.com/cacaoE.html