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
Parsley cultivation technology
Parsley, also known as flat-leaf parsley or curly parsley, is a versatile herb widely used in Western cuisine. Its fresh leaves serve as a key seasoning, often used raw in salads, as a garnish, or added to soups and stews. With its high demand and economic value, greenhouse cultivation has become an efficient way to grow this herb year-round. Here’s a detailed guide on how to cultivate parsley in a greenhouse:
1. **Variety Selection**
There are two main types of parsley: leafy and curly. Most commercial varieties today are the curly type, which is more commonly grown for its appearance and flavor. Choosing the right variety depends on your market needs and growing conditions.
2. **Seed Sowing and Seedling Preparation**
Before sowing, prepare a well-drained seedbed with loose, fertile soil. Add 2,000 kg of compost, 25 kg of superphosphate, and 100 kg of wood ash per acre. Water the bed thoroughly before sowing, using about 13–15 grams of seeds per acre. A 6–7 square meter seedbed is sufficient. After sowing, cover the seeds lightly with fine soil and use straw or shade nets to maintain moisture and warmth. Remove the cover once the seedlings emerge. No additional fertilizer is needed in the seedbed. Transplant the seedlings when they have six 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 4–6 meters wide with two furrows. Parsley has strong regenerative abilities, so it can be planted at different stages depending on greenhouse conditions. For optimal growth, plant small seedlings with 15 cm spacing between plants and 20 cm between rows, resulting in about 18,000 plants per mu (approximately 667 square meters).
4. **Greenhouse Management**
Parsley thrives in cool, temperate climates, with an ideal temperature range of 15–20°C. If temperatures drop below -2°C, frost damage may occur. Greenhouse planting usually 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 a small arch frame or non-woven fabric for insulation.
5. **Fertilization and Irrigation**
Parsley requires consistent moisture but should not be overwatered. Water immediately after transplanting to help the seedlings establish. Within three days, the plants should start to recover, and new leaves will appear within seven days. Keep the soil moist throughout the growing season. Apply 3.0 kg of urea per acre or spray 0.3% potassium dihydrogen phosphate every 10 days. After each harvest, continue fertilizing to support continued growth.
6. **Weeding and Soil Cultivation**
Regular weeding and soil loosening are essential, especially after watering and fertilizing. Loosen the soil gently to avoid damaging the roots. This is best done after harvesting, when the plants are easier to manage.
7. **Pest and Disease Control**
Common diseases include leaf spot, which can be controlled with a 400-times diluted mancozeb solution. High temperatures and nutrient deficiencies can lead to physiological issues like boron deficiency, causing stem cracking. To prevent this, spray a 0.2% borax solution during critical growth stages.
8. **Harvesting**
Parsley can be harvested 3–4 months after sowing, when the plant has 12 leaves. Harvest from the outer leaves, leaving 4–5 functional leaves in the center. Pick 2 leaves per plant every 10 days, ensuring that the petiole remains 0.5–1 cm long. Avoid damaging the base of the plant. The yield per acre is approximately 2,000 kg. After harvesting, bundle the leaves according to standards and package them in plastic wrap to prevent wilting. For long-distance transport, place the leaves in plastic crates with crushed ice and use refrigerated trucks to maintain freshness.
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Parsley cultivation technology