Obtained through the process: Grain cleaning--->Grinding ----> Extrusion---> Crushing--->Further grinding--->Packing or bulk shipping.   Characteristics: Protein: 46% to 51% (minimum= 42%) Oil(ether extract): 6% to 8% (minimum = 5%) Moisture: 5% to 6% (maximum= 12%) Fiber: 5,5% Ashes: 5,5% Aspect: crumb Granulometry: crumb   Positive aspects of the product: -Low moisture content, which raises the contents of useful nutrients. -High protein content. -Significant oil content, which makes it richer in calories. -High protein digestibility, thanks to thermal treatment. -Absence of patogenic microorganisms. -Absence of petroleum based chemical solvents(hexane and others) Application: -High quality animal feed(milk and beef cattle, swine, fish, dogs, cats and other pets, etc....) -Blending with other flours, to enrich foodstuffs like bread, cakes and biscuits in protein, both quantitative and qualitatively. -Soybean sauces -Hamburgers and similar products -Snacks and similar foodstuffs -Other foodstuffs that contain soybeans in their composition

Obtained through the process: Grain cleaning---->Dehulling ---> Grinding ----> Thermal treatment(extrusion)----> Crushing---->Further grinding in 3 stages------>Packing or bulk shipping. Characteristics: Protein: 46% to 51% (minimum= 44%) Oil(ether extract): 6% to 8% (minimum = 4%) Moisture: 5% to 6% (maximum= 10%) Fiber: 4.0% Ashes: 5.5% Urease activity:  0,02(maximum= 0,05) Aspect: flour Granulometry - specification: 100% passes 10 mesh and maximum 10% retained in 16 mesh sieve Granulometria - resultados obtidos em testes: 100% passante em 60 mesh e máximo de 15% retido em 80 mesh Density: 0,92 Kg/Liter Positive aspects of the product: -Low moisture content, which raises the contents of useful nutrients. -High protein content. -Significant oil content, which makes it richer in calories. -High protein digestibility, thanks to extrusion(thermal treatment). -Absence of patogenic microorganisms. -Absence of petroleum based chemical solvents(hexane and others) Application: -Blending with other flours, to enrich foodstuffs like bread, cakes and biscuits in protein, both quantitative and qualitatively. -Soybean sauces -Hamburgers and similar products -Snacks and similar foodstuffs -Other foodstuffs that contain soybeans in their composition

Obtained through the process: Grain cleaning---->Grinding ----> Thermal treatment----> Drying---->Further grinding--->Packing of bulk shipping   Characteristics: Startch: 72% Total protein: 10% Moisture: 10% Ashes: 0,8% Ether extract: 2,6% Water absorption index: 477,16% Density: 0,85 Kg/liter Aspect: flour Granulometry: 94% passes  32 mesh and  18% retained in 48 mesh sieve   Positive aspects of the product: -Low moisture content -Higher protein content -High protein digestibility, thanks to extrusion -Absence of patogenic microorganisms -Thermally treated product(equivalent to pre-cooking) -Absence of petroleum based chemical solvents (hexane and others)   Application: -Blending with flours from other cereals to make bread, cakes, biscuits, pasta, etc... -Corn based snacks -Use in the typical Brazilian cooking(gruels, baby food, etc....) -Use in the typical Latin American cooking, specially Mexican and Central American(tortillas, snacks, etc...) -Higher quality animal feed, specially for newborn pigs.

Obtained through the following process: Grain cleaning---->Seed embryo removal---> Grinding ----> Extrusion----> Drying----> Further grinding------>Packing or bulk shipping. Characteristics: Startch: 75% Total protein: 10% Moisture: 10% Ashes: 0,5% Ether extract: 2,6% Water absorption index: 519,07% Density: 0,88 Kg/liter Aspecto: flour Granulometry: 98% passes 32 mesh and  18% retained in 48 mesh sieve. Positive aspects of the product: -Low moisture content -Higher protein content -High protein digestibility, thanks to extrusion -Absence of patogenic microorganisms -Thermally treated product(equivalent to pre-cooking) -Absence of petroleum based chemical solvents (hexane and others) Application: -Blending with flours from other cereals to make bread, cakes, biscuits, pasta, etc... -Corn based snacks -Use in the typical Brazilian cooking(gruels, baby food, etc....) -Use in the typical Latin American cooking, specially Mexican and Central American(tortillas, snacks, etc...)    5-Gelatinized corn flour with seed embryo: Obtained through the process: Grain cleaning---->Grinding ----> Extrusion----> Drying---->Further grinding--->Packing of bulk shipping Characteristics: Startch: 72% Total protein: 10% Moisture: 10% Ashes: 0,8% Ether extract: 2,6% Water absorption index: 477,16% Density: 0,85 Kg/liter Aspect: flour Granulometry: 94% passes  32 mesh and  18% retained in 48 mesh sieve Positive aspects of the product: -Low moisture content -Higher protein content -High protein digestibility, thanks to extrusion -Absence of patogenic microorganisms -Thermally treated product(equivalent to pre-cooking) -Absence of petroleum based chemical solvents (hexane and others) Application: -Blending with flours from other cereals to make bread, cakes, biscuits, pasta, etc... -Corn based snacks -Use in the typical Brazilian cooking(gruels, baby food, etc....) -Use in the typical Latin American cooking, specially Mexican and Central American(tortillas, snacks, etc...) -Higher quality animal feed, specially for newborn pigs.

Our biodiesel is obtained through a transesterification process of plant oils(soybeans, sunflowers and cotton) and animal tallow(bovine and chicken) The production system is continuous and only the ethylic process(sugar cane ethanol) is used. Process stages: Oil centrifugation--->Addition of catalysers and sugar cane ethanol--->Transesterification--->Separation of esters and glycerine--->Recovery of ethanol in esters and glycerine--->Purification of esters and glycerine distillation. Characteristics: Specific mass at 20º C: 881,4 Kg/m3 Cinematic viscosity at 40º C: 3,3 mm2/s Water content: 237 mg/Kg Total glycerol: 0,2% Ethanol: 0,07% Free glycerol: 0,01% Total sulphur: 29 mg/Kg Mono, di, triacilglycerol: 1,35% Cetane number: 62   Analysis certificate in accordance to Resolution ANP(Brazilian national petroleum agency) nº 07 de March 19th 2008 - DOU March 20th 2008.