[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)

Kalmegh or Bhuineem (Andrographis paniculata) grows in forest. Due to its decreasing availability now its commercial cultivation is in progress. It is cultivated organically but in order to get medicinally enriched Kalmegh the Traditional Healers treat Kalmegh plants in wild with herbal extracts and leachate. It is known as Traditional Allelopathic Knowledge. This knowledge can be used for commercial farming of Kalmegh. The field experiments based on this unique knowledge have been conducted under technical guidance of Pankaj Oudhia with the help of Innovative Rauvolfia growers and Traditional Healers. Pankaj Oudhia has shared his experiences through the website pankajoudhia.com

This Film series give preliminary information about promising Indigenous Species beneficial for Kalmegh cultivation. It is better to watch this film after reading the research documents in order to understand it in real sense. There are plus 500 parts in this series.

Related Topics in pankajoudhia.com

Organic Farming of Emergency Crops through Pankaj Oudhia’s Vedic Ingredient urvara, Organic Farming of Gum Yielding Trees through Pankaj Oudhia’s Vedic Ingredient sthirmudra, Organic Farming of Emergency Crops through Pankaj Oudhia’s Vedic Ingredient aliskandha, Organic Farming of MAPs through Pankaj Oudhia’s Vedic Ingredient kakavrinta, Organic Farming of Traditional Food Crops through Pankaj Oudhia’s Vedic Ingredient kumari , Organic Farming of Medicinal Trees through Pankaj Oudhia’s Vedic Ingredient kumari, Organic Farming of Daibetes Herbs through Pankaj Oudhia’s Vedic Ingredient kanyasara, Organic Farming of Medicinal Trees through Pankaj Oudhia’s Vedic Ingredient ghritakumari, Organic Farming of Medicinal Millets through Pankaj Oudhia’s Vedic Ingredient gruhakanya, Organic Farming of Medicinal Climbers through Pankaj Oudhia’s Vedic Ingredient dirhapatrika, Organic Farming of Traditional Pulses through Pankaj Oudhia’s Vedic Ingredient ajara, Organic Farming of Tribal Crops through Pankaj Oudhia’s Vedic Ingredient vira, Organic Farming of Medicinal Tubers through Pankaj Oudhia’s Vedic Ingredient taruni, Organic Farming of MAPs through Pankaj Oudhia’s Vedic Ingredient rama, Organic Farming of Gum Yielding Trees through Pankaj Oudhia’s Vedic Ingredient kapila, Organic Farming of Emergency Crops through Pankaj Oudhia’s Vedic Ingredient sthaldala, Organic Farming of Traditional Food Crops through Pankaj Oudhia’s Vedic Ingredient mata, Organic Farming of Endangered Medicinal Plants through Pankaj Oudhia’s Vedic Ingredient mandala, Organic Farming of Gum Yielding Trees through Pankaj Oudhia’s Vedic Ingredient akshayakaraka, Organic Farming of Emergency Crops through Pankaj Oudhia’s Vedic Ingredient atipittala, Organic Farming of Medicinal Trees through Pankaj Oudhia’s Vedic Ingredient kumbhi, Organic Farming of Safed Musli through Pankaj Oudhia’s Vedic Ingredient kumbhi, Organic Farming of Tribal Crops through Pankaj Oudhia’s Vedic Ingredient kumbhika , Organic Farming of Medicinal Trees through Pankaj Oudhia’s Vedic Ingredient kumbhika, Organic Farming of MAPs through Pankaj Oudhia’s Vedic Ingredient variparni, Organic Farming of Medicinal Tubers through Pankaj Oudhia’s Vedic Ingredient varimuli, Organic Farming of Traditional Food Crops through Pankaj Oudhia’s Vedic Ingredient jalakumbhi, Organic Farming of Forest Trees through Pankaj Oudhia’s Vedic Ingredient kumuda , Organic Farming of Tribal Crops through Pankaj Oudhia’s Vedic Ingredient kalhar, Organic Farming of Biofuel crops through Pankaj Oudhia’s Vedic Ingredient karavira, Organic Farming of Traditional Pulses through Pankaj Oudhia’s Vedic Ingredient hyamar, Organic Farming of Traditional Food Crops through Pankaj Oudhia’s Vedic Ingredient ashvamar, Organic Farming of Daibetes Herbs through Pankaj Oudhia’s Vedic Ingredient vajimar, Organic Farming of Tribal Crops through Pankaj Oudhia’s Vedic Ingredient mahamir, Organic Farming of Medicinal Millets through Pankaj Oudhia’s Vedic Ingredient hayaghna, Organic Farming of MAPs through Pankaj Oudhia’s Vedic Ingredient shatakunda, Organic Farming of Medicinal Tubers through Pankaj Oudhia’s Vedic Ingredient ashvarodhak,

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