[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

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

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

Kandi EV traffic in Hangzhou Nov, 2014

Using This New Method,
Renaturing,
Sunflower Seeds Get Re-Ripened.
With This Process, The Sunflower Seed’s Hard Waxy-Fat
Gets Changed Into Enzyme Rich,
Omega Rich
Ripe Nut Food
and is now abundant in fresh live oils

(And is now pressing 22% more Sunflower oil, than from regular ‘hard seed’ !)

Acidity literally Gets Transformed Into Acid-Alkaline-Balanced

This ‘ Re-naturing ‘ process, is the combination of two natural processes, that of the Sprouting process, and that of the Ripening/drying process

Early on, I was told that if I wanted to make Almond Oil, I’d need a thirty five thousand dollar cold press… next there was an eight thousand dollar press…$300-500 dollar twin gear juicers did the job…until the more recent Piteba press which is only around $150

It was now time to see if the re-ripened Sunflower seed (Now abundant in oil) could be ground up with a basic kitchen hand-grinder ($30.US) and then wrung out, using just a small piece of cloth material to get the oil

This video is that moment.

After this point is more about the processes…(I’d watch the video now, and come back and read later)

Natural factors that relate to the re-naturing process; signatures of bio-mimicry, etc.

With the sprouting process, the act of soaking seeds in water simulates a spring rain (time to wake up)
As initial waters awaken the Sunflower seed, the hard to digest starches begin changing into easier to digest food, with the hard wax-like fat breaking down, on its journey toward becoming raw fresh fats & oils.
There’s an explosion of enzyme activity, as natural preservatives of ‘ highly acidic ‘ transform towards ‘ acid-alkaline balanced ‘.
( More happens than this, I’m keeping it simple )
see
” Natural Toxins in Sprouted Seeds: Separating Myth From Reality “:
by Warren Peary & William Peavy (Scroll down to “Anti-Nutrients in Sprouted Legumes” and “Anti-Nutrients As Protectors”)

The second natural process used, is what I consider ‘ the ripening process ‘
While contemplating fruiting trees, it seemed to me the growing fruit/nut first probably got nutrients from the mother tree. (Another perspective, the growing food first grew to fullness in size)

With the growing part over, I felt the tree had ‘ended its nutrient supply connection’,
now letting the fruit/nut (simply) ‘dry/ripen/cure’
While still having its stem to continue acting as its hanger, till later

There’s clearly an art to drying / reducing / curing (ripening) at different temperatures and moisture levels

When it comes to ripening, it’s well known that weather conditions hugely affect the final quality and flavors of foods. Take grapes (and wines) for example, when certain years clearly stand out from the rest because they got the perfect amount of rain or sunshine, (Versus a year whose season might have ended with abrupt cold and rain)
Basically, by the speed, temp.’s,and surrounding conditions by which they’ve ripened

People who dry their greens, hung in a dark cool area, know that the greatest of the food’s qualities will be exhibited (or not) simply because of how it was dried/cured.

Remember, produce generally ripens on its way to market; or, after it’s already on the store shelves

Nuts might get sent to market fresh, but the longer they sit waiting for consumerism the harder and more acidic they become
(That is, till they’re re-awoken with water once again)

It’s also been realized, that this soaking & drying-back method, could be done more than once, multiple times

One key I’ve found for good ‘drying back’ (for seeds) is simply ‘ not too fast ‘, and ‘ not too slow ‘.
If it dries ‘ too fast ‘ it dries without certain formulations /qualities
If it dries ‘ too slow ‘ it may stagnate, sour, mold (Holding &sharing those same diminished qualities and flavors)

Curing’s an art… using experiences earned through the diversity of ever-changing conditions

There’s an art form in using a dehydrator too,
but I truly love ‘room temp drying’, where there’s most always a wide ‘ safe band ‘ for what works as ‘ perfect ‘ Basically put…it’s hard to screw up
provided the place you’re drying them isn’t overly moist and wet; or too hot & dry.

The nuts or seeds can be laid on many different types of surfaces; sometimes put on plates, or trays; and sometimes with paper under them.
Different parts of a house may be warmer or colder, so it pays to put them everywhere, and let them show you where they like to be best, sampling them each 3 to 5 hours till done.(Then you’ll simply know where you’ll want to dry them after that)
Examples: one plate might be put at counter height in a room; one plate/tray may be put near ceiling height; maybe put a plate ‘ one room away from the kitchen ‘…and as you can see in the video, I’m drying them in our living room, and using a screen.