|
Welcome to SAint Agricriculture ! |
|
SAint represents Green Soils, an ISO9000 certified Coir Peat producer in Sri Lanka. Since 1997 we have been supplying SA Farmers in the Seedling, Tomato, Rose and Chrysanthemum markets. Due to the consistently high quality of Green Soils products, we have evolved into a leading importer and distributor of their coir fibre products, which have proven to be the best natural growing media discovered so far. We have never supplied material that was rejected.... SAint Agric operates from the Natal midlands town of Pietermaritzburg, but has a footprint spanning the whole of South Africa and neighbouring countries. Since 1997, a systematic research and development scheme has enabled us to improve the quality of our imported products. Thus the coir fiber pith market has expanded adding a number of new value added products to the product range. SAint Agric cater to the professional horticulture market around the world and is a member of, Coir Association UK, Roses Inc. - USA & Canada, Ohio Florists Association - USA, member of international Erosion Control Association. |
|
Read more...
|
|
|
Coir is a coarse fibre obtained from the tissues surrounding the seed of the coconut palm, Cocos nucifera. The intact fruit has a smooth leathery skin above the thick fibrous layer. This surrounds the stony dark brown shell, which is actually part of the fruit rather than the seed. Inside the shell are the papery brown outer layer of the seed surrounding the nutritious white flesh and the embryo. |
|
|
All coir fibre falls into two distinctly different categories, white coir and brown coir the differences are due to the conditions of husk used, the method of extraction, the physical properties as well as in the uses. Coir obtained from immature green coconut is generally known as white fibre and is finer than the brown fibre obtained from seasoned coconuts, which has lost their green colour (>12 months). Both types of fibre are widely used and each has its own unique distinct type of application.
|
|
|
|
