Coffee Green Hydrochloric Acid Green coffee bean extract is made from the green beans of the coffea Arabica plant. There are two types of coffee plants, arabica and robusta. The arabica is higher in quality and higher in chlorogenic and caffeic acids, two primary compounds responsible for anti-oxidant activity. Coffee might have anti-cancer properties, and researchers found that coffee drinkers were 50% less likely to get liver cancer than nondrinkers. Product features: 1. Special large package for industrial raw material sales(10kg/20kg); 2. 100% pure coffee; 3. Good instant solubility; 4. Stable raw material origin and long-term supply Functions: Losing weight. Coffee Bean Extract,Robusta Coffee Extract,Pure Green Coffee Bean Extract,Coffee Green Hydrochloric Acid Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com
Anti-virus; Anti-bacteria; Anti-cancer; Anti-aging; Anti-infectious.
Lowering toxicity.
Lowering blood pressure.
Reducing the risk of diabetes.
Help with muscle fatigue for athletes and bodybuilders.
Green coffee bean has strong anti-oxidant properties similar to other natural anti-oxidants like green tea and grape seed extract. Green Coffee Beans have polyphenols which act to help reduce free oxygen radicals in the body. Green coffee bean extract is sometimes standardized to more than 50% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee which has been long known as for its beneficial properties. This active ingredient makes green coffee bean an excellent agent to absorb free oxygen radicals; As well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.
Parsley cultivation technology
Parsley, also known as "Chinese parsley" or "flat-leaf parsley," is a versatile herb widely used in Western cuisine. It's commonly found in salads, soups, and as a garnish, adding both flavor and visual appeal. The plant features delicate green leaves that are rich in nutrients and have significant economic value due to their high demand in the market. Below are the detailed techniques for greenhouse cultivation of parsley:
1. **Variety Selection**: There are two main types of parsley: leafy and curly. Most cultivated varieties today are the curly type, which is more commonly grown in commercial settings.
2. **Seed Sowing**: Before sowing, prepare a seedbed with well-drained soil that is loose and fertile. Apply 2,000 kg of composted manure, 25 kg of superphosphate, and 100 kg of wood ash per acre. After mixing the soil, level the bed and create furrows. Water the bed before sowing, using about 13–15 grams of seeds per acre. A seedbed of 6–7 square meters is needed. Cover the seeds lightly with fine soil, then place straw or shade nets over the bed to maintain moisture and warmth. Remove the cover once the seedlings emerge. No additional fertilizer is typically applied in the seedbed. Transplant the seedlings when they have 6 true leaves.
3. **Field Preparation**: Before transplanting, apply 2,000–3,000 kg of manure, 1,000 kg of compost, 25 kg of superphosphate, and 100 kg of wood ash per acre. Mix the soil thoroughly and create raised beds that are 4–6 meters wide. Parsley has strong regenerative abilities, so it can be planted at different stages depending on the greenhouse conditions. For best results, plant small seedlings with a spacing of 15 cm between plants and 20 cm between rows, resulting in approximately 18,000 plants per mu.
4. **Greenhouse Management**: Parsley thrives in a cool and temperate climate, with an ideal growth temperature of 15–20°C. Prolonged exposure to temperatures below -2°C can cause frost damage. Greenhouse cultivation typically starts from late October to mid-November. As temperatures drop, cover the greenhouse with plastic film. During sunny days, ventilate to control temperature. In colder periods, use small arches or non-woven insulation to protect the plants.
5. **Fertilizer Management**: Parsley requires consistent moisture throughout its growth cycle. Water the plants after transplanting to help them establish. Within three days, the seedlings should begin to grow new leaves, which will appear within seven days. Keep the soil consistently moist but avoid waterlogging. During the growing season, irrigate every 10 days and apply 3.0 kg of urea per acre or spray 0.3% potassium dihydrogen phosphate. Fertilize again after each harvest to promote continuous growth.
6. **Weeding and Cultivation**: Regular watering and fertilization can lead to soil compaction, so it’s important to loosen the soil and remove weeds. Cultivate shallowly to avoid damaging the root system. This task is usually done after harvesting, making it easier to manage.
7. **Pest Control**: Common diseases include leaf spot, which can be controlled with a 400-times diluted mancozeb solution. High temperatures and nutrient deficiencies may cause physiological issues like boron deficiency, leading to stem cracking. To address this, spray a 0.2% borax solution.
8. **Harvesting**: Parsley can be harvested 3–4 months after sowing, when the plant has developed 12 leaves. Harvest the outer leaves first, leaving 4–5 functional leaves in the center. Pick 2 leaves per plant every 10 days. When harvesting, leave a 0.5–1 cm petiole to avoid damaging the plant. An average yield of 2,000 kg per acre can be achieved. After harvesting, bundle the leaves according to quality standards, wrap them in plastic to prevent dehydration, and sell under a trademark. For long-distance transport, use plastic crates with ice cubes to keep the leaves fresh during transit.
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