The mints are grown for the essential oils that they produce in specialized glands on the leaves and stems. This oil is readily recovered by steam distillation of the harvested hay. Peppermint and spearmint oils are widely used to flavor chewing gum, candy, pharmaceuticals, toothpaste and other oral hygiene products. More than 30% of the mint oil produced in the U.S. is exported to Europe and other countries around the world.
Purdue University Cooperative Extension Service
Herbs Trading company for import and export was established as a family company business, and we are working in this field since many years, and we succeeded in the local market highly successful, Our products had a high degree of excellence and quality, which led to the expansion of our business, and to export our products to our partners abroad, in many European countries and Asian and African countries.
We sell products of high quality and unbeatable prices.
63611 Ibshway, El-Tahrir Street
This Market Brief profiles the US market for natural ingredients that are used in the cosmetic and/or dietary supplement industries, respectively, with highlights on selected Andean natural ingredients that have potential for capturing a larger share of the US market.
International Trade Centre
Information presented in this bulletin allows Michigan vegetable growers to develop effective supplemental nutrient use programs. Nutrient recommendations are based on a soil test, soil type, yield and past crop management. Applying the recommended nutrient rates with proper timing and incorporation minimizes the potential that fertilizers will be a source of surface or groundwater contamination.
Michigan State University
Trials investigated 1-MCP (1-methylcyclopropene) as a pre-storage treatment for freshly harvested whole heads or stems of choy sum (Chinese flowering cabbage), kailaan (Chinese flowering broccoli), Shanghai buk choy, buk choy, coriander, spearmint and Thai basil. Strategies for optimising 1-MCP fumigation effects included varying both the concentration of fumigant and its application time.
This article presents postharvest information and storage requirements for Perennial Culinary Herbs. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.
USDA Agriculture Handbook