[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Introduction:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

If you’re packing lunch for a nut-free classroom, this DIY Sunflower Seed Butter recipe is a lifesaver—and money saver, too!

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Unlike tree nuts, sunflower seeds are allergy-friendly, so it’s great that they make a delicious sandwich spread that tastes surprisingly like peanut butter. The only problem is that store-bought can cost a lot and sometimes be overly sweetened, too. So instead of spending money, I spend some time—it doesn’t take much!—to make this DIY sunbutter.

All you need are raw sunflower seeds, salt, and honey or, if you’re sharing with anyone under 12-months-old, agave syrup.

Using raw sunflower seeds is *really* important. Even though you toast them before making sun butter, you can’t use pre-roasted. It seems like it’ll be a shortcut, I know, but it will really just be a disaster since roasted sunflower seeds don’t have enough oil to produce a creamy spread.

Toasting your raw seeds before blending them into a sunbutter gives your sunflower seeds spread an awesome flavor that I think is way better but, if you’re in a time crunch, you can make this without toasting them first. If you like the way it tastes, going straight from the package to the blender will certainly save you time—it’s just a matter of taste.

To make a big batch, I toss 3 cups of raw sunflower seeds into an ungreased pan set over medium heat. I cook them, shaking the pan every minute or so, until they are fragrance and golden brown, about 2 minutes. Then, toss the toasted seeds into a food processor or high powered blender with 3/4 teaspoon of salt and 1 1/2 teaspoons granulated sugar. Then whiz, whiz, whiz.

At first, the seeds will turn into a fine powder, then a grainy butter—don’t stop here. The longer you process the seeds, the more their oils will release. Keep going and soon, the grainy butter will turn into a creamy spread. Once this happens, you can leave it as chunky or make it as sooth as you like. The whole process can take 8-10 minutes, depending on how powerful your processor or blends is.

If you want to sweeten your sun butter beyond the sugar you’ve added in the beginning (like I do), add some honey to the grainy butter. Do it to taste—I usually add 2-3 teaspoons. You can add cinnamon then, too.

Then enjoy. Add what you don’t eat right away to a sealed container and keep in the refrigerator for at least 2 weeks.

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