[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[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

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

(3 Jan 2011) SHOTLIST
AP Television
Buenos Aires, Argentina – 13th November, 2010
1. Wide of food kiosk in park as girl approaches
2. Mid of girl at kiosk receiving payment for a bottle of soft drink
3. Close of kiosk with a selection of soft drinks girl carrying soft drink walks away
4. Wide of girl arriving to sit on fallen tree trunk in park
5. Mid of girl taking box of Stevia out of bag
6. Close of Stevia box
7. Close of girl pouring sachet of Stevia into infusion drink
8. SOUNDBITE (Spanish) Barbara Ferro, Stevia User, Buenos Aires, Argentina:
“I have been drinking Stevia for about 2 months, a friend of mine recommended it to me, she said it has a very natural flavour. Before I used to use sweeteners but they leave a slightly metallic flavour and really the food or infusions did not have such a good taste like they have with this substance, it really is very nice.”
AP Television
Misiones, Argentina – 27th October, 2010
9. Large panoramic pan of growing plantation
10. Large low angle of plantation with Stevia sign in foreground and workers harvesting in background
11. Close of worker lifting tray of stevia seed plants and carrying them out of shot
12. Large of worker delivering tray to van
13. Close of worker
14. Mid of workers placing tray’s of stevia in van and closing door
15. Large of men arriving to sit at desk in conference room of biotechnology company
16. Close of man removing test tube of plant leaf from container
17. Close of man; Jose Cabral, General Manager of Biofabrica
18. Mid of Jose Cabral holding a leaf of stevia
19. Close of stevia leaf
20. SOUNDBITE (Spanish) Jose Cabral, General Manager, Biofabrica Misiones, Posadas, Misiones, Argentina:
“The Guarani used it to sweeten their infusions, from there the oral tradition gave credit to the value of the plant and then at one point it was the Japanese that were the first to take the plant and turn it into a consumable. And now today it offers the perspective that not only the Japanese market is offering a demand for this product, but also the American market, the European market.”
21. Large of woman walking past company laboratory
22. Large of laboratory interior
23. Close of workers in laboratory
24. Close of woman approaching laboratory window
25. Mid of woman approaching laboratory window
26. Mid of man preparing trays in laboratory
27. Close of man preparing trays and walking out of shot
28. SOUNDBITE (Spanish) Veronica Rodriguez, Bio-Technician, Biofabrica, Misiones, Argentina:
“In reality the properties have been known for a long time, but now recently it is like they are fashionable or are in the focus much more after many investigations recently that have taken place. It is as a result of the fact they contain a glycoside, that’s a sugar which is called rebaudioside-A and for instance the plants that Biofabrica produce they have a major content of rabaudioside-A. And what does rebaudioside-A contain; it’s what gives the sweetness element to this plant, its origins are all natural, it has no additive, nothing, they are not artificially improved. They produce from themselves this sweetness and they have zero calories.”
29. Large of poly-tunnel filled with stevia plants as women workers enter in background
30. Mid of women at plants and beginning harvest of leaves
31. Close focus pull shot from stevia plant to hands of women harvesting leaves
32. Close of women worker
33. Close of women placing harvested stevia plant in tub
34. Large of women workers carrying tub to enter sowing poly-tunnel
35. Large of workers walking towards work table
36. Mid of workers preparing trays at work table
37. Close of worker walking away
38. Mid of woman carrying tray towards sowing table
39. Close of woman sowing stevia plants in tray

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Chef’s Name: Nauneet Kaur
Type: Vegetarian
Language: Hindi
Recipe Name: Punjabi Pumpkin Vegetable Dry (Halwa Kaddu)
Cooking time: 10 Minutes
Three Main Ingredients: Pumpkin, fenugreek seeds, tomato
Serves: 5
Ingredients:-
500 gms Pumpkin (Kaddu with skin)
2 tbsp Oil
1pinch asafoetida (hing)
¼ tsp cumin seeds (jeera)
1 pinch fenugreek seeds (methi dana)
½ tsp coriander seeds (sabut dhania)
1 onion (50 gms) finely chopped
2 tsp ginger-garlic paste
1 tomato (50 gms) finely chopped
½ tsp salt
¼ tsp red chilli powder
½ tsp turmeric powder (haldi)
½ tsp coriander powder (dhania powder)
¼ tsp garam masala
½ cup water
1tsp sugar
4 tsp lemon juice
1 green chilli, finely chopped
1tbsp green coriander, finely chopped
Method:-
Wash and cut pumpkin with skin in bite size pieces and wash again.
Heat Oil in a pressure cooker; add asafoetida, cumin seeds, fenugreek seeds and coriander seeds, let splutter.
Then add onion and fry till golden brown.
Add ginger garlic paste, tomato, salt, red chilli powder, turmeric powder, coriander powder and garam masala. Fry till almost dry.
Then add the cut pumpkin and water and close the pressure cooker. After the first whistle, give a steady steam of 10 mins.
Take the cooker off heat. Let steam drop by itself. Open and add sugar, lemon juice, green chilli and green coriander.
Again put the cooker on heat and dry any water.
Take it off heat while quite moist.
Serve hot with chapatti, parantha, puri.