China Green Coffee Beans
flavor: mellow and balanced, with fruit acid flavor, nuts, honey, chocolate, citrus;
Variety:Aribica
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
In 1892, French missionary father Tian Daneng preached in Dali, Yunnan Province, China. In order to drink coffee, he taught local villagers to grow and drink coffee. Up to now, coffee has been planted in Yunnan Province of China for more than 100 years, with an area of 120000 mu. Most of the varieties planted in Yunnan are ccatimor, with an altitude of 1000-1500m, The coffee produced in Yunnan has a balanced taste, rich nut and citrus flavor, some of which are very sweet, with obvious taste of chocolate, toffee and maple sugar. It is one of the high-quality coffee producing areas. Our coffee is produced at the junction of Puer and Burma - the Myitkyina original jungle beans at 1500-1750, with a rich flavor, high aroma and high sweetness. The 2019 international coffee cup Masters Tournament (China finals) is sponsored by beans.
Good Coffee Beans,Grade 1 Coffee Beans,Organic Espresso Beans,Fresh Green Coffee Beans Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com
Raw materials for feed ingredients
Fishmeal, soybean meal (cake), bran, and methionine are commonly used feed ingredients. Their quality directly affects the economic benefits of farming. Several commonly used identification methods are now described as follows: Fishmeal sold on the fishmeal market may contain cottonseeds Cake, rapeseed cake, urea, sand and other debris, the identification methods are: 1 sensory identification. That is, with the eyes, nose, hand, mouth taste. The high-quality fish is bright and uniform in color, light yellow, yellowish-brown or yellow-brown in color. The size of the pellets is consistent, and a large number of loose fish muscles and a small amount of fish bones, fish scales, fish eyes, etc. can be seen; Block, not sticky; sniffing smell; mouth taste fresh and fish flavor or dried fish taste, tasteless sand. Adulterated or poor-quality fish, with a pale pink color and visible inconsistencies in size, shape, and color, tend to form small lumps, pinch and stick into groups, sticky and often emit odor, mouth tastes particularly bittersweet, and high sand content fish meal Hit the teeth. 2 water immersion method. Take a small amount of fishmeal in a glass, add 10 times of water, shake well and stand still. There is sand or other impurities at the bottom of the cup, or there are cotton cakes, feather powder, bran, etc. Floating to the surface is adulterated fish meal. . In addition, the sample was covered and heated for 15-20 minutes. The lid was opened. If ammonia odor was smelled, urea was added. Soybean meal (cake) Adulterated soybean meal (cake) is often mixed with sand, broken corn or 5-10% of stone powder. The method of identification is mainly water immersion. Take a small amount of soybean meal (cake), add 10 times of water, and soak for 2-3 hours. Then use a wooden stick to gently shake the visible soybean meal (cake) and the layered sediment. The precipitate is mixed with sediment. Bran flour and rice bran and other impurities are often found in bran adulterated bran. The identification method is: insert the hand into the bran, and then withdraw. If the finger is accompanied by a white powder and it is not easy to shake off, it means that the talcum powder is mixed; if it is easy to shake off, it is the residue of the flour. Grabbing a handful of bran with a hand and tightening, bran into a group, it is pure bran; and when the hand has a feeling of expansion, it is mixed with rice bran; if the bran has a slippery feeling in the palm, then it shows that Talc powder. Methionine adulterated methionine is often doped with starch, glucose powder, stone powder, etc., so that the methionine content is much lower than the national standard. Commonly used methods of identification are: 1 sensory examination. True methionine is pure white or slightly yellow, shiny crystals, mouth tasted sweet; Adulterated methionine is yellow or gray, flash crystals are very few, mouth taste taste strange, astringent. 2 dissolution method. Take a portion of mung bean-sized methionine, add 50ml cold boiled water, stir gently, adulterate methionine insoluble in water, and true methionine is almost completely soluble in water.