Two-Way Trading Solutions’ Post

Thrilled to share that I have participated in honey&date exhibition that has been organised by Oman Chamber of Commerce and Industry. Date and honey ( Marketplace) Date & Honey Marketplace is the niche Marketplace dedicated exclusively for honey and date palm offshoot and other related products. Where it was dedicated to display many: 1. Wide selection of date product: Variety of date palm (fruit &plant) varieties from all over Oman. 2.Direct deliveries from manufacturers Fresh and high quality product. 3. Convenient search: It’s easy to find the right type of date palm based on taste, region of origin or other properties! (Filters by price, brand and other parameters). 3. Affordable prices: Direct deliveries from manufacturers provide competitive prices. 4. Information about date product: Articles and tips on choosing & storing.

Top 3 most expensive coffees☕☕ in the world. ~ Kopi Luwak: Costs $600 per pound. ~Black Ivory: Costs $1,500 per pound. Grown in Northern Thailand, these beans are fed to elephants on the plantation and extracted from their feces. ~Ospina Gran Café: Costs $1,400 per pound. Coffee snobs can now take it to a whole new level. The world’s most expensive—and extremely rare—cup of java, made from beans extracted from the excrement of a small animal, is ready to reach a broader audience. The Kopi Luwak coffee originates on the Indonesian island of Sumatra and is famously "produced" by the Paradoxurus, a relative of three breeds of civet, a slinky mammal that looks like a cross between a cat and a mongoose. When the Paradoxurus eats coffee cherries, the beans leave the digestive system more or less intact. The beans are then gathered, cleaned and roasted. Amazingly, a cup of Kopi Luwak typically costs about $90. Or you can pick up a pound of the beans for around $1,000. To get a cup typically requires an appointment with one of the small number of establishments that carry the exotic blend. #coffee #coffeelovers #expensive #luxury

The use of cowhide, specifically known as "piel de panza," in the fermentation of mezcal is a significant part of the ancestral tradition of mezcal production in certain regions of Mexico. This technique, which has roots in pre-Hispanic times, became more common with the introduction of livestock by the Spanish colonizers. The hides were used as natural fermentation vessels, allowing the agave to ferment in an organic, temperature-controlled environment. The porous nature of the cowhide facilitated a natural aeration process, contributing to the complexity of flavors in the final mezcal product. Fermenting mezcal in cowhide imparted unique characteristics to the spirit, distinct from those produced using modern materials like wooden or stainless-steel tanks. The hides introduced subtle earthy and animalistic notes, creating a mezcal that was deeply connected to its natural and cultural environment. This method not only honored the resources available but also reflected the ingenuity of indigenous mezcal producers in utilizing every part of the land and animals around them to perfect their craft. MezcalTrascendente ferments its mezcal in traditional pine tubs, a method that offers distinct advantages over other fermentation materials. Pine wood is porous, allowing the agave to interact with the natural environment and absorb subtle flavors from the wood itself. This slow fermentation process enhances the complexity of the mezcal, giving it a well-rounded flavor profile with notes of pine, earth, and herbs. Additionally, the natural properties of pine help regulate the temperature and humidity during fermentation, ensuring a more controlled and consistent process that results in a high-quality spirit. #mezcaltrascendente #mezcal #artisanalmezcal #agave #agavespirits #beverages #spiritual

The use of cowhide, specifically known as "piel de panza," in the fermentation of mezcal is a significant part of the ancestral tradition of mezcal production in certain regions of Mexico. This technique, which has roots in pre-Hispanic times, became more common with the introduction of livestock by the Spanish colonizers. The hides were used as natural fermentation vessels, allowing the agave to ferment in an organic, temperature-controlled environment. The porous nature of the cowhide facilitated a natural aeration process, contributing to the complexity of flavors in the final mezcal product. Fermenting mezcal in cowhide imparted unique characteristics to the spirit, distinct from those produced using modern materials like wooden or stainless-steel tanks. The hides introduced subtle earthy and animalistic notes, creating a mezcal that was deeply connected to its natural and cultural environment. This method not only honored the resources available but also reflected the ingenuity of indigenous mezcal producers in utilizing every part of the land and animals around them to perfect their craft. MezcalTrascendente ferments its mezcal in traditional pine tubs, a method that offers distinct advantages over other fermentation materials. Pine wood is porous, allowing the agave to interact with the natural environment and absorb subtle flavors from the wood itself. This slow fermentation process enhances the complexity of the mezcal, giving it a well-rounded flavor profile with notes of pine, earth, and herbs. Additionally, the natural properties of pine help regulate the temperature and humidity during fermentation, ensuring a more controlled and consistent process that results in a high-quality spirit. #mezcaltrascendente #mezcal #artisanalmezcal #agave #agavespirits #beverages #spiritual

$$ The beginning of the season for lemons, tangerines and oranges in the Southern Hemisphere :: 1- A recovery in citrus volumes is expected from all producing countries. 2- The season began in March and April with early tangerines, which will continue until October. 3- Navels oranges and other Valencia varieties will be available from May through October. 4- Lemon will be available from March to September, grapefruit will be available from May to August, and Tahitian lemon will be available year-round from Colombia. 5- There is also concern about the situation in the European market, which suffers from an oversupply of Spanish, Egyptian and Moroccan products. #ExportwithMahmoud #quality #Europe #export #UK #Spain #worldwide #Egypt #Moroccan #SouthAfrican #citrus #Valencia #Colombia #lemon #grapefruit #sell #buy #Products

🫘 Ice Cream Bean. 🫘 Kisan Jee Inga edulis, known as ice-cream bean, ice-cream-bean, guama or guaba, is a fruit native to South America. It is in the mimosoid tribe of the legume family Fabaceae. It is widely grown, especially by Indigenous Amazonians, for shade, food, timber, medicine, and production of the alcoholic beverage cachiri. It is popular in Peru, Ecuador, Pernambuco-Brazil, Venezuela, Guyana and Colombia. The taxonomic name Inga is derived from its name with the Tupí people of South America (ingá) while the species name edulis is Latin for "edible". The common name "ice-cream bean" alludes to the sweet flavor and smooth texture of the pulp. #KisanJee #GrowingFeedingServing #KisanJeeFarming #भारत #Bharat 🇮🇳 #AgricultureInnovation #ThinkLikeAFarmer #MereDeshKiDharti #FoodForAll

The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in South Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. The name derives from Arabic: تمر هندي, romanized tamr hindi, "Indian date". Several early medieval herbalists and physicians wrote tamar indi, medieval Latin use was tamarindus, and Marco Polo wrote of tamarandi. In Colombia, Nicaragua, Costa Rica, Ecuador, Cuba, the Dominican Republic, Guatemala, El Salvador, Honduras, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the Lusosphere, it is called tamarindo. In those countries it is often used to make the beverage of the same name (or agua de tamarindo). In the Caribbean, tamarind is sometimes called tamón. Countries in Southeast Asia like Indonesia call it asam jawa (Javanese sour fruit) or simply asam and sukaer in Timor. While in the Philippines, it is called sampalok or sampaloc in Filipino, and sambag in Cebuano. Tamarind (Tamarindus indica) is sometimes confused with "Manila tamarind" (Pithecellobium dulce). While in the same taxonomic family Fabaceae, Manila tamarind is a different plant native to Mexico and known locally as guamúchili. In India it is called IMLI and Flake becomes the first brand to integrate imli into a drink. It is a perfect balance of sweet and tangy. #flake #drinks #fruit #juice #imli #tamarind #innovation #new #industry #beverage #newtrends

Since we've been getting a lot of questions at the factory, figured we might share some learnings between different types of salt. Hopefully, we can condense down and educate those interested but we are always humble in our own learnings, so feel free to add on if we miss stuff. The most common question we get is: What's the different between Salt X and Salt Y. So we'll strive to tackle a bunch of these over time. #FrenchSeaSalts are revered for their authentic flavor and quality. But what is the different between "Fleur De Sel Sea Salt" vs. "French Grey Sea Salt"? Well...Both options originate from the French Atlantic Ocean but are quite different when you look at the intricacies. #FleurDeSelSeaSalt (aka Flower of Salt) comes from the town of Guérande in the Brittany region and can only be harvested once a year-- during summer when the salt pond crystalizes and using wooden tools, paludiers (local harvesters) rake the naturally forming young crystals off the surface of salt evaporation ponds. Fleur De Sel has a briny, floral flavor and a high moisture and mineral content. Since it has a high moisture content, it will melts quickly and is best used as a finishing salt. #FrenchGreySeaSalt (aka Sel Gris or #CelticSeaSalt) also typically comes from the Brittany region and is harvested by hand with the help of traditional methods. While Fleur De Sel is skimmed and harvested from the water's surface, French Grey Sea Salt is harvested from deeper layers of salt ponds and includes harvesting from the bottoms of the salt pans. This harvesting method, which preserves the deep taste of the salt, dates back to the Iron Age. The natural gray color comes from the minerals present in the depths of clay-lined salt ponds. And so while it is not a pristine and premium pure salt, it is rich and earthy in flavor and mineral content which some culinary enthusiasts swear by! Which do you prefer? #SeaSaltSuperstore #FrenchSalt

Old technique used in northern Italy to preserve fish, the fish is fried and then dressed with onion cooked in vinegar and enriched with raisins and pine nuts. It was used by Venetian fisherman to keep the fish during travels for as long as possible. Sardines in saor, homemade cultured parsley butter, chlorophyll and sour dough croutons

Did you know? Pineapples used to adorn elite banquet tables as symbols of wealth! The pineapple earned its reputation as a “royalty fruit” due to its historical association with wealth, luxury, and status. In the colonial era, pineapples were extremely rare and difficult to cultivate, especially outside of tropical regions. This rarity made them a symbol of affluence and privilege. Pineapple owes its regal allure to its crown-like tuft of leaves and golden color, Over time, as cultivation techniques improved, pineapple became more widely available and its status as a luxury fruit diminished. However, the association of the fruit with royalty and richness remains part of its historical legacy. Read more: bit.ly/3QenXDz See more pineapple products at IFEX Philippines 2024: 📅 10-12 May 🌎 World Trade Center Metro Manila, Pasay City, Philippines #IFEXConnect #IFEXPhilippines #FOODPH #Food #Foodies #IFEXPhilippines2024 #IFEX2024 #ItsASaluSalo #SaluSalo #PhilippinePineapple #regal #pineapple