fresh white yams

Specifications

Fresh Common Yam with High Quality and Competitive Price

Features:

1.Size: 

1)Diameter:3.5cm up, Length:35cm up

2)Diameter:5.0cm up, Length:40cm up3)Diameter:5.0cm up, Length:60cm up

4)Diameter:2.5cm up, Length:70cm up

5)Diameter:2.5cm up, Length:80cm up

6)As clients's requirement.

2.Moisture: <5% or <8%

3..Advantages:

1) Yam contains amylase,polyphenol oxidase and other substances, conducive to digestion absorption function of spleen and stomach, is medicinal edible dual-use.

2) Yam contains a variety of nutrients, have to make the body stronger, nourishing kidney increase sperm role.

3) Yam contains saponins, lymphatic temperament, have lubrication, moist effect.. can profit lung angry, raise lung Yin, treatment of lung virtual phlegm cough long cough of disease.

4) Yam containing mucus protein, have the effect that reduce blood sugar, can be used in the treatment of diabetes, is to people with diabetes dietotherapy buffets.

5) Yam contains a lot of mucous protein, vitamins and trace elements, can effective prevent blood fat in the ascular wall of precipitation, prevention the heart blood disease.

6) Yam sedative abilities, can come to resistance to hepatic encephalopathy.  

Quality control:

Our company pay attention to not only the continuity of supplying goods but also the quality and 

safety guaranteed.

1) Both of our plant base of cultivated yam and processing factory are strictly comply with 

the requirements of food safety and health.

2) With the certificates of ISO, HACCP, GAP etc.

3) All the products must be inspected by Chinese Commodities Inspection Bureau before exported.

Packaging:

1) Bulk, Vacuum Pack, Other
2) 10kg/carton, to be packed by edible PE with cartons
3) According to customers' requirements. 

Delivery time: 

5--10 days after your prepayment.

Payment:

L/C At sight; T/T 30/70.

Company Profile

Quick Details

Packaging & Delivery

Specifications

White Fresh Common Yam
1.Our own production bases
2.High quality
3.Competitive price
4.HACCP, GAP