[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

Ambrette (Abelmoschus moschatus) or oil from the seeds of the plant are used for medicinal purposes as well as in food and cosmetics. Musk ambrette is a synthetic compound commonly used in food and cosmetics. This monograph is limited to information on ambrette (Abelmoschus moschatus)

Ambrette Seed Abelmoschus moschatus is also known as Musk Ambrette, and is derived from the seeds of the musk mallow plant. It is a relative of hibiscus sometimes known as Hibiscus abelmoschus and is indigenous to India.The genus Abelmoschus has six species distributed in the South and South East Asia and in North Australia.
This plant is cultivated for its seeds, which have a characteristic musk-like odor. The seeds are the source of ambrette, an aromatic oil used in perfumery. The plant grows to about 3 feet with showy yellow flowers with crimson centers. The plant is indigenous to India and is cultivated throughout the tropics.
Ambrette seed oil has been used in Chinese medicine for treatment of headaches, and the seeds have been used in Egypt for breath fresheners. The oil is used in high-grade perfumery. The main constituent is a sesquiterpene alcohol, fornesol. The seeds are valued medicinally for their diuretic, demulcent and stomachic properties.
The flowers are used for making zarda, an indigenous flavoured tobacco. The yellow portion of the petals found in plants growing in Muvattupuzha (Kerala) have flavonoids, myricetin and cannabiscitrin. The seeds are used as sachet powders as an insect-repellent.
In India, roots, leaves (rarely), and seeds of ambrette are considered valuable traditional medicines. The bitter, sweet, acrid, aromatic seeds are used as a tonic and are considered “cooling, aphrodisiac, opthalmic, cardiotonic, digestive, stomachic, constipating, carminative, pectoral, diuretic, stimulant, antispasmodic, deodorant, and effective against “kapha” and “vata,” intestinal complaints, stomatitis; and diseases of the heart, allays thirst and checks vomiting.
Ambrette is cultivated as pre-kharif crop in India.The musk mallow is widely cultivated in tropical climates for its many uses.The oil for perfumery is extracted by steam distillation of crushed seeds.

In India, roots, leaves (rarely), and seeds of ambrette are considered valuable traditional medicines. The bitter, sweet, acrid, aromatic seeds are used as a tonic and are considered “cooling, aphrodisiac, opthalmic, cardiotonic, digestive, stomachic, constipating, carminative, pectoral, diuretic, stimulant, antispasmodic, deodorant, and effective against “kapha” and “vata,” intestinal complaints, stomatitis; and diseases of the heart, allays thirst and checks vomiting. According to Unani system of medicine seeds allay thirst, cure stomatitis, dyspepsia, urinary discharge, gonorrhea, leucoderma and itch. Roots and leaves are cures for gonorrhea.

Cultivation

Ambrette is cultivated as pre-kharif crop in India. It is usually sown in March–April but as late as the first week of July in Central India (Oudhia 2001a). Seed rates of 41g/kg are optimum. Application of dried Neem leaves (500Kg/ha) at last ploughing increased oil content and quality. April sown crop start flowering in September; fruits ripen from November to January and are harvested when fully mature. Applications of fertilizers improves growth of plant and seed yields but studies conducted by SOPAM indicate the use of chemical inputs resulted in negative impact on oil content and quality. Harvested capsules are sun dried and seeds dehisce when the capsules burst. The oil for perfumery is extracted by steam distillation of crushed seeds.

Musk Mallow is a soft, herbaceous trailing plant to 2 m in length, with soft hairy stems. It has an underground tuber and dies back to this tuber in the dry season, emerging again with the first substantial rains of the wet season. Leaves are extremely variable in shape and size, in outline mostly circular to transversally elliptic, at base usually heart-shaped, angular, or 3-7-palmately lobed. Upper leaves are usually narrower and often arrow-shaped, coarsely toothed, rarely entire, at base 5-9-nerved. Flowers occur singly in leaf axils. Sepal cup is velvety outside. Petals are obovate, rounded at the tip, fleshy at the base and fringed by simple hairs. Stamen column is mostly yellow, at base dark purple, hairless. It is a relative of the edible okra and tubers and foliage formed a source of food for aborigines.
Medicinal uses: Musk Mallow is used as an antidote for snakebites. An emulsion from the seeds is considered to be anti-spasmodic and is used externally. Extensively used as an insecticide and a aphrodisiac. The oil of the seeds, with a strong musk odor, are also used in the perfume industry (now largely replaced by synthetic musk oils) and is used to flavor coffee.

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Stevia grows best in upland areas in sub-tropical climate. In other places it can be grown as an annual. The plant prefers a lightly textured, well-drained soil to which organic matter has been added. It needs ample water so that the soil is consistently moist, but not wet. In hot, sunny climates it will do best in semi-shade. Propagation is from seed sown in spring, but germination rates can be low-expect half the seeds sown not to germinate. Plant seedlings out once all danger of frost is over. Leaves are best harvested just before flowering. The plants will also grow from cuttings,which are best taken in late winter.The concentration of stevioside in the leaves of Stevia increasing when the plants are grown under long day condition.While, cultivating stevia on a large scale, it can be grown in well-drained red soil and sandy loam soil. The soil should be in the pH range of 6.5-7.5. Saline soils should be avoided to cultivate this plant.

Stevia can be successfully cultivated all around the year all over India expect theareas, which receive snowfall, or temperatures go below 5 degree Celsius in winter.The summer temperatures actually do not affect this plant if the high summer temperatures have already been factored in the cultivation practices.Since seed germination rate is very poor,it is propagated vegetative. Though stem cuttings are used for vegetative tissue culture plants have proven to be the best planting material for Stevia. Tissue culture plants of Stevia are genetically pure, free from pathogens and haveexcellent vigor. The tissue culture plants can be planted throughout the year,expect during peak summer. An ideal planting density is 40,000 plants per acre with spacing of 25×40 cm in a raised bed system. The soil can be enriched with abasal dressing of 25 tons of well rotten farmyard manure/hectare

Soil Type
Stevia requires very good drainage any soil that retain the moisture for very long period of time are unsuitable for Stevia cultivation and should be religiously avoided.Red soil and sandy loam with a 6-7 pH are best for the cultivation of Stevia.

Raised bed preparation
Forming raised beds is the most economical way to grow Stevia. The raised bed should be of 15 cm in height and 60 cm in width. The distance between each plant 23 cm. This would give a plant population of around 40,000 per acre.

Planting Material
There are basically two options for multiplication. The first is the tissue culture and second the stem cutting. Tissue culture is the best option but many farmers are tempted to try the stem cutting method for multiplication. As per practical experience, stem cutting is sometimes more expensive to produce than the tissue culture since the success rate of the stem cuttings establishment is very low, it takes minimum of 25 weeks for the stem cutting to develop in proper feeding roots for transplantation (younger stem cuttings transplants have shown more than 50% mortality in first few weeks of transplants in main field).

Harvesting
Another important aspect of harvesting is the timing of harvest. It should be noted that at no point of time plants should be allowed to flower since after flowering the Stevioside percentage goes down rapidly and leaves are rendered unmarketable. Leaves are harvested by plucking in a small quantity, or the entire plant with the side branches is cut leaving 10 to 15 cm from the base.The first harvesting can be done four to five months after planting. Subsequent harvesting can be done every three months, for five consecutive years. The sweetener in the leaf is maximum till the plant flowers. Just before flowering, the plant should be cut completely leaving 10 cm from the ground. The new flush of leaves will sprout from here. The new plant will be ready for harvest again in three months. The plant yields around 3000 kg of dried leaves from an acre of plantation every year. Harvesting should be done as late as possible, since cool autumn temperatures and shorter days tend to intensify the sweetness of the plants as they evolve into a reproductive state.

Unlocking the sweetness in your harvest
Once all leaves have been harvested it’s required to dry them. This can be
accomplished on a net. The drying process is not one that requires excessive heat;more important is good air circulation. On a moderately warm fall day, stevia crop can be quick dried in the full sun in about 12 hours. (Drying times longer than that will lower the stevioside content of the final product.)
Crushing the dried leaves is the final step in releasing stevia’s sweetening power. The
dried leaves are powdered, sieved and the fine powder is stored in containers. This can be done either by hand or, for greater effect, in a coffee grinder or in a special blender for herbs.

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