[Latin Name] Euterpe Oleracea

[Plant Source] Acai Berry from Brazil

[Specifications] 4:1, 5:1, 10:1

[Appearance] Violet Fine Powder

[Plant Part Used]:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[Gerneral feature]

1. 100% extract from Acai berry fruit;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. Directly import fresh frozen acai berry fruits from Brazil;
4. The standard of the heavy mental is strictly according to the

   foreign pharmacopoeia USP, EU.

5. High standard of the quality of imported raw materials.
6. Good water solubility, reasonable price.

[What is Acai berry]

The south American Acai palm(Euterpe oleracea)-known as the tree of life in Brazil-provides a small berry which is growing in fame, particularly following recent studies by well-known herbalists and naturopaths that have categorised it as a “superfood”. Acai berries are extremely rich in antioxidants, vitamins and minerals. The acai berry is also famous for its capacity to support dieting, protect the skin, reduce the risk of cardiovascular disease and prevent the development of certain types of cancer.

[Function]

While there are many different berry and fruit juices on the market, Acai contains the most complete array of vitamins, minerals, and essential fatty acids. Acai contains Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin),

Vitamin B3 (Niacin), Vitamin C, Vitamin E (tocopherol), iron, potassium, phosphorus and calcium. It also contains the essential fatty acids Omega 6 and Omega 9, all the essential amino acids, and more protein than an average egg.

1)Greater Energy and Stamina

2)Improved Digestion

3)Better Quality Sleep

4)High Protein Value

5)High Level of Fiber

6)Rich Omega Content for Your Heart

7)Boosts Your Immune System

8)Essential Amino Acid Complex

9)Helps Normalize Cholesterol Levels

10)Acai Berries Have 33 Times the Antioxidant Power of Red Grapes and Red Wine

Ice cream is a popular treat in Turkey, where street sellers attract customers with lavish displays and bells.
One ice-cream seller in Fethiye, Southern Turkey is still making ice-cream using traditional methods, mixing ice, fruits and wild berries, and binding the ingredients with “salep” or orchid root powder, instead of gelatin or cream.
It is not a coincidence that the ice-cream shop of Erok Aykiri is located in the ground floor of a mosque, as he is a retired imam, which turns his ice-cream into a virtuous treat.
Aykiri’s shop attracts locals and foreigners looking for the authentic and old flavours of ice-cream in this popular tourist destination.
“I started to do this job in 1973 during my high school days with my dad. We learned this profession together with my dad”, he explains.
His two sons also help in the family business during their summer holidays, so three generations have now been working in the ice-cream shop.
When the business opened in the 1970′s, condensed extracts and other artificial ingredients didn’t exist, and the Aykiri’s have remained faithful to the original recipes, producing their “dondurma” (ice cream) with the same natural ingredients.
“When we first started this job everything we used was natural. There wasn’t condensed, extract, unnatural and chemical products. We kept working in the same way that we learned back then”, says Aykiri.
They first began with lemon and cinnamon ice-cream, and eventually added other fruits like melon, raspberry or pomegranate to their menu.
No sugars are added to the fruit ice-cream to keep the product healthy, and the orchid roots are collected from local villagers and grinded with old techniques.
The shop’s interior has remained unchanged since the 1970s and the regulars seem to enjoy the atomsphere.
“Here they don’t use artificial ingredients, and there is little sugar. Their ice-cream is natural”, says Mahmut, who lives in Ankara who comes to Fethiye every year for vacation.
Vedat Basaran, a prestigious Turkish chef and researcher who specialises in Ottoman cuisine says that the chilly dish has been on Turkish menus for centuries: “If we look at the subject from the historical point of view, Turkey ice-cream production had been seen in Ottoman palaces in the 17th century. We don’t have any information how early it starts.”
Marco Polo is said to have brought this technique from China to Italy, and there is some historical evidence that the Chinese mixed ice with rice and milk.
However the consumption of ice cream is documented in 500 BC in Persia, where grape-juice, cherry juices, saffron or rosewater were mixed with snow and called “faloodeh”. It’s still a typical dessert in Iran and is supposed to be the origin of sorbet according to the Touristic Hotels & Investors Association (TUROB).
In the 10th century ice cream spread into the Arab world, were sugar, dairy products and nuts were added to the blend.
Similarly to Central Asia and Mesopotamia, Anatolian ice cream is mixed with “salep”, the orchid root flour, highly rich in Glucomannan (a water-soluble polysaccharide), which is a binding ingredient.
Turks invented as well a type of jar which was able to maintain the low temperature of the snow mixed with fruits and Asian sweeteners such as honey or molasses.
This is the origin of sorbet that became later the Italian ice cream, explains Basaran, adding that instead of “salep”, Italians use eggs, cream gelatin and other binding ingredients that may be considered “haram” or harmful according to Muslim law.
Ice cream is so popular in Turkey it is no longer considered to be just a summer treat and is now consumed all year round.

You can license this story through AP Archive: https://www.aparchive.com/metadata/youtube/f54a466dfae78a6d3cb0e351d038bc37
Find out more about AP Archive: https://www.aparchive.com/HowWeWork

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