[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[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]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

https://camu.amazonherb.net/ProductInfo.aspx?ItemID=5042 A Plant curandero speaks about Sangre de Drago use for serious stomach issues.

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The rapid coagulation of the blood is due to Sangre de Dragos ability to co-precipitate with proteins and other components of the blood and underlying tissue. The healing properties of Sangre de Drago have been linked to the presence of a compound called taspine. This was in part discovered by observing that the most effective Sangre de Drago came from the upper jungle of Peru where the sap contains much more taspine than, for example, the less potent Ecuadorian sap. Nevertheless, many scientists believe that the efficacy of Sangre de Drago as a cicatrizant agent is perhaps better explained by the presence of an array of chemicals acting in concert rather than a single chemical. This is well exemplified by the documented benefits of Sangre de Drago on gastric ulcers. Aside from the presence of taspine, the healing effect of Sangre de Drago on gastric ulcers seems to be a combination of the presence of strong anti-bacterial components acting on the bacterium Helicobacter pylori, a bacterium strongly associated with gastric ulcers and believed to be a causal agent, and anti-inflammatory properties.

A recent scientific study revealed that nearly 90% of dried Sangre de Drago sap was composed of one of the most potent antioxidants, proanthocyanidin, also known as Pycnogenol® and grape seed extract. This strong presence of antioxidant activity may in part explain the effect of Sangre de Drago on colitis and other digestive disorders, by reducing inflammation in the intestinal mucosa. The high concentration of bitter bioflavonoids proanthocyanidins are bioflavonoids- in Sangre de Drago may explain its action of intestinal parasite. It is also noteworthy that a U.S.-based pharmaceutical company has developed two pharmaceutical drugs that contain antiviral constituents isolated and extracted from the bark and resin of Sangre de Drago.

In conclusion, lets simply say that the combination of antimicrobial, antioxidant, antiviral, and cicatrizant properties makes Sangre de Drago a fascinating yet complex herbal remedy with exceptional healing properties.

The information contained in this article is intended for educational purposes only. It is not intended to diagnose, cure, mitigate, treat or prevent any disease. If you have any health concern, it is recommended to seek the advise of a certified health practitioner.

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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