Dry wood - Import export

​Our dried firewood crates are the epitome of stability and strength, designed to keep your wood dry and ready for burning. Each crate is stacked with premium, kiln dried wood, ensuring a consistent, high-quality burn every time. Perfect for long winter nights or outdoor gatherings, these crates offer convenience and reliability for your heating needs. -Safe transportation set.

Moisture meter Name: Kil-Mo-Trol monitoring system Material: Lumber, Wood, Timber, Hard wood, Soft wood Calibrations: Wood Overview Track wood drying progress - Pinpoint problem areas in the kiln - Determine end-point for shutdown Ideal for dehumidification kilns and small drying operations, KIL-MO-TROL® lets you monitor the moisture content of lumber during the drying process. With testing stations at each lumber package and a rotary switch box in your control room, you can quickly get an overall view of your progress. Proven for both hardwood and softwood drying, the KIL-MO-TROL can be used in any type of dry kiln, pre-dryer, or airdrying operation. Your Benefits: It’s as easy as mounting your rotary station selector switch, running main cables out of the control room, installing pins and load cables at each station, and connecting the main and load cables. Then connect a Delmhorst moisture meter to the station selector and start taking readings! Click here to learn more abou

The LF-TA transmitter of Schaller measurement instrumentation, with its robust and easy to mount aluminium housing, is best suited for all applications in this field. For temperatures of up to 60°C for laboratory, climate control and drying technology, wood processing industry, food and animal feed industry, building industry, printing and paper industry, agriculture, biotechnology and pharmaceutical industry.

Region and Country Sambirano Valley, northwest Madagascar Story Cacao was introduced to the island of Madagascar in the 19th century by French colonists. Initially restricted to colonial plantations, cocoa production experienced a boost when small holder farmers started growing it on their plots. Nowadays it has become the main crop in the region and provides a regular income for a large majority of its farmers. This cacao is collected from smallholder producers who grow, ferment and dry their own cacao. Harvest October – November and May – June Genetics Trinitario genetics with small percentages of Criollo and Forastero Post Harvesting Process The beans from each farm are fermented separately. Fermentation takes place in wooden boxes for a period of 5 to 7 days. Drying is done on wooden tables for around one week. Flavour Medium body with a pleasant citrus acidity and bright notes of dried cranberries with a nutty ending.