[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[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:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

OPC Testimonial

Mochi Brownies

Sometimes when I’m trying to figure out what to make, I will aimlessly wander from the refrigerator to the pantry, hoping something magically appears. This time around, I just started grabbing things, knowing I was short on time and needed to do something for Valentine’s Day.

When I think Valentine’s Day, chocolate always comes to mind but chocolate truffles or chocolate cake balls require too much time. I wanted something easy and different. On the outside, these brownies look like any other brownie. But once you bite into it, you will be surprised by the texture. These mochi brownies have a crispy, cracked outer layer but chewy inside dotted with melted chocolate. Everything about it is confusing, but in a wonderful way.

Still trying to figure out what to get your sweetheart for Valentine’s Day? Or just looking to change up your brownie recipe? Give these mochi brownies a go.

Ingredients:

1 cup of water
4 tbsp of cocoa powder
3 ½ tbsp of butter
2 tbsp of vegetable oil
2 ¼ cups of sweet rice flour
1 ½ cups of sugar
½ tsp of baking soda
a pinch of salt
2 large eggs
a splash or two of vanilla extract
½ cup of chocolate chips

Directions:

1. Combine water, butter, vegetable oil and cocoa powder in a small pot over medium heat. If necessary, whisk to make sure the cocoa powder is dissolved completely. Remove the cocoa mix from the heat and set aside.

2. In a large mixing bowl, add the dry ingredients (sweet rice flour, sugar, salt, and baking soda). Pour in the cocoa mix, stir to combine.

3. Add the eggs, vanilla extract and chocolate chips. Stir to make sure everything in incorporated evenly

4. Pour the mochi brownie batter into a parchment lined 9×9 pan.

5. In a 350°F/175°C preheated oven, bake the mochi brownies for 45 – 55 minutes.

6. Remove from the oven and set aside to cool for 5-10 minutes.

7. Cut into sizes of your choice and enjoy!

Notes:

Store these mochi brownies at room temperature.

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Background Music:

“Way of Life” courtesy of AudioNetwork.com