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BEANS - PRIME EXPORT SAC
BROAD BEANS
GREEN TEA
frijol
frijol castilla
Canary Bean
Castilla Bean
zarandaja
maiz mote
Zarandaja Bean
Mote Bean
fruta
ccbol group
Knight Bean

Canary Bean

Commercial Description: It belongs to the species Phaseolus vulgaris.
Its a yellow grain, smooth texture and pleasant taste. Rich in protein, carbohydrates, fiber, minerals and vitamins.
Produced in the north and south coasts of Peru, once the harvest is disinfected before being sorted, sized and packaged for export. The whole process under an adequate quality control and health.

Specifications: Caliber 220/230 in 100 grs. Grain Selection 100% hand and free of impurities, living and dead insects.

Presentation/Packing: In polypropylene bags of 25 kg/50 Kg Net.
Container of 20 foot/22 tons.

Scientific name: Phaseolus vulgaris.
FAMILY: Legumes.
VARIETY Beans Canario
PRODUCTION TIME: May, October
Available: All Year

Castilla Bean

Commercial Description: It belongs to the species Vigna unguiculata L. It is a cream-colored grain with black eye in the middle, with soft texture and pleasant taste.
Rich in protein, carbohydrates, fiber, minerals and vitamins. Occurs on the north coast of Peru, once the harvest is disinfected before being sorted, sized and packaged for export. The whole process under an adequate quality control and health.

Specifications: Caliber 5.5 mm. 460/480 Grains in 100 Gram Selection 100% hand, free of impurities, living and dead insects.

Presentation / Packing: In polypropylene bags of 25 kg./50 Kg.

Scientific name: Vigna unguiculata (L) Walp
FAMILY: Legumes.
VARIETY: Cowpea, beans Castilla, Cowpea, Lay, Costa Bean
PRODUCTION TIME: August, September
Available: All Year

Zarandaja bean
Commercial Description: It belongs to the species Lablab purpureus (L) Sweet. It is a grain of ellipsoidal shape of white creamy smooth texture and pleasant taste. Rich in protein, carbohydrates and minerals.
Occurs on the northern coast of Peru. Once harvested it is disinfected before being sorted, sized and packaged for export. The whole process under an adequate quality control and health.
Specifications: Caliber 300/320 in 100 grs. Grain Selection 100% hand, free of impurities, living and dead insects.

Presentation / Packing: In polypropylene bags of 25 kg./ 50 Kg .
Net weight.
Container 20 FT / 22 tons

Scientific name: Lablab purpureus (L) Sweet
FAMILY: Legumes.
VARIETY: Zarandaja
PRODUCTION TIME: August, December
Available: all year

Mote Bean
Commercial Description: It belongs to the Zea mays L. Dry grain of a good size, flat circular size and yellowish-cream colour. Rich in proteins, starches and sugars. Produced in the Sacred Valley in Urubamba, Cusco - Peru.
Once harvested it is disinfected go through a process of washing and rubbing with a special mechanism thus removing the shell, to finally be dried, sorted, sized and packaged for export. The whole process under an adequate quality control and health.

Specifications: Caliber 26/30 grains per ounce. Selection 100% hand free of impurities, living and dead insects.

Presentation / Packing: In polypropylene bags with inner dual role of 25 kg./50 Kg. Net weight.
Container 20 FT/ 20 tons

Scientific name: Zea mays L.
FAMILY: Legumes.
VARIETY: Zarandaja
PRODUCTION TIME: April - May to December
Available: All Year

Knight bean
Commercial Description: It belongs to the species Phaseolus vulgaris L. It is a great white, soft texture and pleasant taste.
Rich in protein, carbohydrates, fiber, minerals and vitamins. Produced in the north coast and inter- andean valleys of Peru, once the harvest is disinfected before being sorted, sized and packaged for export. The whole process under an adequate quality control and health.

Specifications: Caliber 160/180 in 100 grams. Grain Selection 100% hand, free of impurities, living and dead insects.

Presentation/Packing: In polypropylene bags of 25 kg./50 Kg Net weight. Container 20 FT/ 21 tons.

Scientific name: Phaseolus vulgaris L.
FAMILY: Legumes.
VARIETY: Caballero.
PRODUCTION TIME: All year round, but with spikes in June and July
Available: All Year

BROAD BEANS
Broad Beans
Broad Beans
Broad Beans
Broad Beans (Fava Beans)
Broad Beans
Broad Beans
Broad Beans (Fava Beans)
Broad Beans (Fava Beans)
clasificacion habas
email.ccbol
Classification beans

Broad Beans (Fava Beans) Vicia faba, the broad bean, faba bean, horse bean, field bean, tic bean is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. Although usually classified in the same genus Vicia as the vetches, some botanists treat it in a separate monotypic genus as Faba sativa Moench.

Composition
It is a rigid, erect plant 0.5-1.7 m tall, with stout stems with a square cross-section. The leaves are 10-25 cm long, pinnate with 2-7 leaflets, and of a distinct glaucous grey-green color; unlike most other vetches, the leaves do not have tendrils for climbing over other vegetation.
The flowers are 1-2.5 cm long, with five petals, the standard petal white, the wing petals white with a black spot (true black, not deep purple or blue as is the case in many "black" colorings, and the keel petals white.
The fruit is a broad leathery pod, green maturing blackish-brown, with a densely downy surface; in the wild species, the pods are 5-10 cm long and 1 cm diameter, but many modern cultivars developed for food use have pods 15-25 cm long and 2-3 cm thick.
Each pod contains 3-8 seeds; round to oval and 5-10 mm diameter in the wild plant, usually flattened and up to 20-25 mm long, 15 mm broad and 5-10 mm thick in food cultivars. Vicia faba has a diploid (2n) chromosome number of 12, meaning that each cell in the plant has 12 chromosomes (6 homologous pairs). Five pairs are acrocentric chromosomes and 1 pair is metacentric.

Cultivation
Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, and chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier.
They are still often grown as a cover crop to prevent erosion because they can over-winter and because as a legume, they fix nitrogen in the soil. These commonly cultivated plants can be attacked by fungal diseases, such as Rust (Uromyces viciae-fabae) and Chocolate Spot (Botrytis fabae).
In much of the Anglophone world, the name broad bean is used for the large-seeded cultivars grown for human food, while horse bean and field bean refer to cultivars with smaller, harder seeds (more like the wild species) used for animal feed, though their stronger flavour is preferred in some human food recipes, such as falafel.
The term fava bean (from the Italian fava, meaning "broad bean") is its most common name in the United States, with broad bean being the most common name in the UK.

The Broad Beans need around 6ml of water a day to grow at an optimal rate.

Culinary uses

Broad beans are eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or over-wintered in a protected location, but even the maincrop sown in early spring will be ready from mid to late summer. Horse beans, left to mature fully, are usually harvested in the late autumn.

The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory crunchy snack. These are popular in China, Peru (habas saladas), Mexico (habas con chile) and in Thailand (where their name means "open-mouth nut").

In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang.

In most Arab countries the fava bean is used for a breakfast meal called ful medames. Ful medames is usually crushed fava beans in a sauce although the Fava beans do not have to be crushed.
In Egypt
Fava beans are the most common fast food in the Egyptian diet, eaten by rich and poor alike.
Egyptians eat fava beans in various ways: they may be shelled and then dried, bought dried and then cooked by adding water in very low heat for several hours, etc. But the most popular way of preparing fava beans in Egypt is by taking the cooked beans and adding oil, garlic, lemon, salt and cumin to it. It is then eaten with bread. Traditionally, Egyptians eat onions with it, in the famous dish which is called ful medames.

Broad Beans (Fava Beans)
Characteristics
Product Name: Broad Beans
Scientific Name: Vicia Faba L.
Productive Zone: High Andine - Sierra: 2,500 - 2,700 meters a.s.l. (La Paz -Potosí-Oruro)
Arancelarian Position: 0713509000
Humidity: Not greater than 15%
Quality: Caliber: 9/11, 11/13; 13/15 (grains by ounce)
99% purity
0% foreign bodies and/or non-eatable
0% other varieties
Maximum 1% split and/or broken grains
Condition: A clean, dry, infestation and infection-free grain. No pesticide and/or agro-chemicals prohibited by the OMC are used in the Broad Bean fields. This guarantees that all crops are natural.
Export Documentation:: Commercial Invoice
Packing List
B/L
Certificate of Origin
Phitosanitary Certificate
Payment: L/C and/or CAD
Package: New polypropylene bags of 25 kg./net
Shelflife: 2-3 years if stored in the right conditions (dry environment with temperatures below 20 degrees Celsius)
Shipment Period: August to March

GREEN TEA
te verde
te verde
Green tea
Green tea

GREEN TEA : The beverage green tea is a "true" tea (i.e., Camellia sinensis) that has undergone minimal oxidation during processing. Green tea is popular in China, Japan, Taiwan, Hong Kong, Morocco, and the Middle East. Recently it has become more widespread in the West, where traditionally black tea is consumed.

History : There is archaeological evidence that suggests that tea has been consumed for almost 5000 years, with India and China being two of the first countries to cultivate it.
Green tea has been used as traditional medicine in areas such as India, China, Japan and Thailand to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion.

Unproven claims : Green tea has been credited with providing a wide variety of health benefits.

Stopping certain neurodegenerative diseases such as Alzheimer's and Parkinson's
Preventing/treating cancer
Treating multiple sclerosis
Preventing the degradation of cell membranes by neutralizing the spread of free radicals (which occurs during the process of oxidation).
Reducing the negative effects of LDL cholesterol bad cholesterol by lowering levels of triglycerides and increasing the production of HDL cholesterol good cholesterol.
Increasing fat oxidation (helps the body use fat as an energy source) and raising metabolism.
Joy Bauer, a New York City nutritionist, says [the catechins in green tea] increase levels of the metabolism speeding brain chemical norepinephrine.

The major concern with drinking too much green tea is the caffeine it contains. Too much caffeine can cause nausea, insomnia or frequent urination.
Encouraging the formation of scabs if applied directly to a wound

1.- NATURAL FRUITS TEA (INFUSIONS)
Tea from APPLES, CODE: TASC,
Tea from PINEAPPLES, CODE: TPSC,
Tea from GUAVAS, CODE: TGSC,
Tea from QUINCES, CODE: TQSC,
Tea from PEACHS, CODE: TPSC

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saponin
Saponins - Powder and Liquid
Agriculture : Wetting agent, nematicide, insect repellant, increased crop production.
Cosmetics : Foaming & cleaning agent.
Feed : Ammonia reduction, protection against pathogens.
Food & Beverages : Foaming agent, emulsifier, low cholesterol foods.
cocoa
Cacao Powder, Butter, Liquor
Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. "Cocoa" can often also refer to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids.