AGRIMUDA INDONESIA PRODUCT CATALOG

1 Product Descriptions 1. Cinnamon Long before the Dutch dominated the Cinnamon trade up before the 1800s, there are two types of Cinnamon generated by two different plants. Cinnamon of South India and Sri Lanka are from Cinnamomum zeylanicum, while from South Vietnam and the Eastern Himalayas is derived from Cinnamomum cassia. As in Indonesia it has its different type of cinnamon namely Cinnamomum burmanni or also known as cassiavera. Other names Tree Height Taste Smell Color : Cassiavera Cinnamon, Padang Kaneel Skin, Cinnamomum Burmanni : 22 ft : Spicy : Strong : Dark Reddish Brown This cinnamon is originally growing only in Indonesia, forest in West Sumatra. Until now Cinnamomum burmanni still remains a producer by the name of Padang Kaneel skin. Cinnamon Cassiavera is excellenced in various ways, among others: The aroma and taste, high content of essential oils, typical color, thickness sizes and shapes that are not owned by cinnamon from other species. until today cinnamon from western Sumatra region has met more than 80% of exports and over 40% of local needs in Indonesia.

2 Product Knowledge/Facts Our product is the result of the dedication of the local farmers who have always been important partners in our local producer. Our main partners are farmers in Bukittinggi and Payakumbuh, we provide capital support and guarantees that we absorb crops at competitive prices while maintaining the quality of the crop, so we have a strong supply of raw materials with good quality. Our mission is to elevate and promote local productions which have high quality both nationally and internationally. We want to give the opportunity for farmers to be acknowledged and appreciated by us as a connoisseur of cinnamon Indonesia, because they are the essential factor in the creation of this great cinnamon. Other names: Cassiavera Cinnamon, Padang Kaneel Skin, Cinnamomum burmanni Product Grade Type Production Capacity Availibility of Product Types (Shape, size, volume) A1: 1-1.5 cm wide (1 or 2 scrolls), 10 cm long A2: 1.5-2 cm wide ( 2-3 scrolls), 10 cm long PA: 2-3 cm wide KA: 3-4 cm wide Broken: crushed or unshaped cinnamon 50 Tons/Month Stick and powder

3 2. Seaweed Indonesia is an agrarian country with the size and wealth of the world's largest ocean which has more than 70% sea area of the total country wide. It is no wonder if the marine products that can be produced are very diverse. One of which is seaweed. It is one of the largest seaweed producer in the world. Indonesian seas with a coastline of about 81,000 km has high potential of seaweed supplies with at least 555 species of seaweed in the waters of Indonesia. In 2012, production of seaweed cultivation in Indonesia reached 5.9 million tons, increased almost three-fold since 2008, which amounted to 2.1 million tonnes. The location of seaweed cultivation is widely spread in central and eastern Indonesia, such as South Sulawesi, West Nusa Tenggara (NTB), East Nusa Tenggara (NTT), Bali, South East Sulawesi, Gorontalo, Central Sulawesi, Maluku, East Java, and Banten. The development of seaweed cultivation in Indonesia started in 1980s was an eﬀort to change the habits of coastal residents from making natural resources towards seaweed farming into environmentally friendly. Development of the cultivation could increase incomes of farmers can also be used to maintain environmental sustainability of coastal waters. Seaweed that we produce is a form of dedication from the seaweed farmers in West Nusa Tenggara (NTB) Province and Sulawesi Island who always put quality as a priority. They are our main partners in providing products that can be accepted internationally. Therefore we do not only focus on the quality of the product, but also keep the community development remains good with farmers because they are the key to our success. 4 Product Knowledge/Facts In general, an edible or save to be consumed seaweed is a type of blue algae (Cyanophyceae), green algae (Chlorophyceae), red algae (Rodophyceae) or brown algae (Phaeophyceae). Seaweed has a fairly complete nutrient content. Seaweed chemically composed of water (27.8%), protein (5.4%), carbohydrates (33.3%), fat (8.6%), crude ﬁber (3%) and ash (22:25%). In addition to carbohydrates, protein, fat and ﬁber, seaweed also contain enzymes, nucleic acids, amino acids, vitamins (A, B, C, D, E and K) and macro minerals such as nitrogen, oxygen, calcium and selenium, and trace minerals such as iron, magnesium and sodium. The content of amino acids, vitamins, and minerals of seaweed reach 10-20 times more than the land plants. Another important chemical constituents are carbohydrates in the form of polysaccharides such as agar, carrageenan and alginate is widely used is of a type of red algae because it contains more than just agar, carrageenan and alginate, porpiran, and furcelaran. The potential types of seaweed in Indonesia are seaweed Sargassum sp, Hypnea sp, sp Glacelaria, Eucheuma sp and Gelidium sp. This potential types spread throughout Indonesia water have a high quality commodity as raw material seaweed. We process seaweed into alginate, carrageenan, Alkali Treated Carrageenan (ATC) and Alkali Treated Spinosum (ATS) which highly needed and useful in industries.

5 Product Types ALGINATE ALGINIC ACID Origin Uses Grade : Brown Algae : Additive, Ingredients : Food and Industrial Supply Abbility (Up to 50 Tons/Month) Pack: 2 Kg, 25 Kg Industrial: Manufacturing paper and textiles, Waterproofing or fireproofing for fabrics, ingredient for cosmetics. Food Ingredients: Drinks, ice cream ATC ALKALI TREATED COTTONII Origin Uses Grade : Euchema Cottonii : Food, Industrial : Food Grade Industrial: Raw Material for making kappa carrageena. Supply Abbility (Up to 50 Tons/Month) Food Ingredients: Seaweed drink. Pack: 30gr, 1 Kg, 25Kg

6 Product Types ATS ALKALI TREATED SPINOSUM Origin Uses Grade : Euchema Spinosum : Food, Industrial : Food Grade Supply Abbility (Up to 50 Tons/Month) Pack: 30gr, 1 Kg, 25 Kg Industrial: Raw Material for making Iota Carrageena. Food Ingredients: Drinks, Food CARRAGEENAN Karagenan Origin Uses Grade : Red Algae Extract : Food Additive, Cosmetic Ingredients, Pharmaceutical : Food Grade Supply Abbility (Up to 50 Tons/Month) Pack: 2 Kg, 25 Kg Texturized, Tenderized, and Cyroprotectant: Meat, Meatball, Nugget, Sausage, Noodle, Dumpling (as healthy alternative to Borax & STTP) Emulsion Stabilizer, Thickener & Tenderizer: Jam, Fruit Leather, Milk, Ice cream, Bread, Cake, Chocolate, Sauce, Mayonnaise Moisturiser, Conditioner, Thickener & Gelling: Cosmetics and Personal Care

7 Locally, the factory produces end products such as health and beauty care. The health and beauty care contains natural organic products, safe for pregnancy, safe for children, no parabane, no phenoxyethanol, no silicon and synthetic material, cruelty free (no animal tested), BPOM certiﬁed, HALAL certiﬁed. Patent Number for Processed Products: P00200500738 End Product Brand P00201504767 Ocean Fresh 8

9 3. Coconut Shell Charcoal Briquette Indonesia is one of the largest coconut producer country in the world with the best quality. Coconut planted area in Indonesia is more than 3.76 million hectares with production of more than 14 billion coconuts annually. Coconut is one of the plants that produces almost no waste because its elements can be utilized. Coconut shell weight alone reached 12% of the weight of the whole coconut. The use of coconut shell as a raw material for charcoal briquette has a much better quality that other raw materials such as bamboo or wood. This commodity has long been produced to meet local needs as fuel and heating, but with increasing demand and needs of both domestic and foreign, the briquettes increasingly prevalent in Indonesia, especially in Java. With high-quality raw materials, briquette that has been produced also has guaranteed quality. Product Knowledge/Facts A compact block charcoal is made from 100% coconut shell. It is known to be used for Hookah or Shisha as the burner. As Fuel, they burn cleaner, longer and hotter charcoal than ordinary wood charcoal. It is suitable for household use both for indoor and outdoor. Moreover, it is also can be used in food industries, for barbecue, stove fuel, metallurgy, etc. Coconut shell raw material that we produce comes from plantation waste in the areas of Java and eastern Indonesia. MADE FROM 100% COCONUT SHELLS They are made from sustainable resources and recycled products. They burn cleaner, longer and hotter than wood charcoal. Its ashes can even be used as natural garden fertilizers. Product Type and Specification Our coconut shell briquette can come in a number of different sizes and shapes (customize shape, size, and composition).

10 Calories: More than 7000 kkal/kg Ash Content: Less than 3,9% Fixed Carbon: 78% Total Moisture: 5,6% Cube Size (cm) 2.5 x 2.5 x 2.5 2.3 x 2.3 x 2.3 Hexagon Cylinder Size (cm) 2.5 x 3 Production Capacity Minimum Order Product Exellence Availibility of Product Types (Shape, size, volume) 100 Tons/Month 20 Tons/Month High calorie, denser texture, durable burning time, hotter, no smoke & environmental friendly Customize (Rounded, Square, Hexagon, Stick, etc)

11 4. Other Spices A. Long Pepper (Cabe Jawa) Description : The main ingredient to make the spice curry powder / paste, as a seasoning ingredient on the menu dishes made from meat, cheese and vegetables. Usage : South of Central Java and South of West Java. Medical Properties Carminative, diuretic, expectorant, stimulant, antiseptic, treatment of gonorrhea & bronchitis, aphrodictive, urethritis & prostate infections. Dried 5 Tons/Month B. Clove (Cengkeh) Description : Usage : The ingredient to make the spice curry powder / paste, the ingredient to make pickle spice, giving flavor to a dish made from meat. Ambon Culinary Used To strengthen the flavor in Worcestershire sauce. To strengthen the flavor of a dish made from meat (esp in North Africa). Medical Properties To treat indigestions, diarrhea, hernia, and ringworm, positive effect on stomach ulcers, vomiting, flatulence and stimulate digestion system, antiseptic and mild anesthetic actions. To prevent cell damage (it contains antioxidant), aphrodisiac. Dried 5 Tons/Month

12 C. Caraway (Jintan) Description : Usage : Particularly strengthen the original flavor of the meat flames, sausage and apple, are used in smoked and skimmed milk cheese (from Austria, Germany, Hungary,etc). South of Central Java and South of West Java Culinary Used - To counter act the fattiness of pork, duck and 'menthok'. - The main flavor determinant on sauerkraut and rye bread. - Give the flavor to the wine like Kummel (germany), akuavit gins and Schanapps. - To be used in baking cookies, soups, omelets, rice and pasta menus. - Materials for making masala spice salt. Medical Properties Give effect on digestion, carminative (help digestion), it is used for colic and antispasmodic (used to settle queasy stomach). Dried and Powder 5 Tons/Month D. Fennel Seed (Adas Manis) Description : Often used in French and Italian cuisine, it is also used for all the fish meat dish in the United Kingdom, etc. Usage : South of Central Java and South of West Java. Culinary Used - Fennel leaves is often used in French and Italian cuisine and mainly used to make the sauce on the menu of fish meat and mayonnaise. - In Italy also used as a condiment on roast pork and spicy sausage (spicy sausage) esp Florentine salami finocchiona. - In the UK, fennel seeds almost used for all fish dish. - Often used to add flavor and aroma of cakes, bread, and confectionery products. - As a material for making curry powder and five spices (ngo hiong). - Someties used to add flavor and aroma to the wine fennouillette. Medical Properties Carminative, a weak diuretic (increase in urne production) and mild stimulant to prevent intestinal colic, Stimulate lactation, choleretic (increase in production of bile), pain reduction, fever reduction, anti microbial actions, disperse flatulence. Dried 5 Tons/Month

13 E. Tumeric (Kunyit) Description : Usage : Used as a condiment for specific menus, as a food coloring / flavoring directly. South of Central Java and South of West Java, Lampung. Cullinary Used - Cullinary technique used in dye (coloring foodstuffs with a way immersion). - Materials to make the spice curry powder / paste. - As food coloring / flavoring directly. Powder 5 Tons/Month F. Pepper (Lada Hitam & Lada Putih) Description : Pepper, Black Pepper, Green Pepper is known as the king of spices. Nearly 25% of the world spice trade supported by this type. Usage : Black Pepper (Lampung) White Pepper (Bangka and Kendari) Culinary Used All kinds of foods and drinks. Medical Properties Stomachic, carminative, aromatic stimulant, antibacterial, diaphoretic, improving digestions, treating gastrointestinal upset and flatulence, treating fever and chill. Dried and Powder 5 Tons/Month

14 G. Insence (Kemenyan) Description : Usage : Product Grade : The most common type of incense is widely cultivated in North Sumatra is the kind of incense and incense Toba durame. Styrax sumatrana J.Sm is a type of incense trees are generally grown in the districts of North and Central Tapanuli Tapanuli that the result is known as the area "Haminjon" or "incense Toba". North Sumatra divided in the 7 districts, especially in North Tapanuli, Humbang Hasundutan, Pakpak West, and Toba Samosir. Incense (Stryrax sp) which includes styracaceae family of the Ebeneles order sought by the people of North Sumatra in seven districts, particularly well developed in Dairi, South Tapanuli, and Central Tapanuli, though not too much. The largest producer of incense still in North Tapanuli and Humbang Hasundutan, but specifically the best incense grow in Lintong. Utilization of incense has been widely known in Indonesia, especially as medicine, both as a traditional medicine and tobacco industry, batik and rituals. Moreover plants Styraxincense as a class contains chemical compounds that can be used as drugs. Frankincense sumatrana (Styrax benzoin Dryander) has many bioactive compounds such as cinnamic acid and its derivatives are chemical compounds that can be used as raw materials for the cosmetics indus try and medicine rehabilitation, bulkhead baker, pulp industry, as well as for the tree ornaments. Besides the wood can be used for building houses and bridges and roots contain reddish-colored liquid that serves as an insecticide. Dried and Powder 5 Tons/Month Top Middle, and Low It is defined the color, the aroma, and the adhesiveness. TOP Broken White Slightly baidge, goldish (also known as honey incense), strong aroma and high adhesiveness, big and solid shape. MIDDLE Pinkish, Light Brown, not too strong aroma and adhesiveness, smaller shape. LOW Dark Brown, Red, broken shape, low adhesiveness and aroma.

15 H. Cardamom (Kapulaga) Description : Cardamom is one of the world s very ancient spices. The flavour contains eucalyptine with camphorous and lemony undertones, gives a warm feeling. Usage : Java Cardamom - South of Central Java and South of West Java Culinary Used The pods can be used whole or split when cooked in Indian substantial meals such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Medical Properties A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavoring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. Dried 5 Tons/Month I. Nutmeg (Pala) Description : Usage : Pleasantly aromatic, nutmeg is actually seed kernel of fruit-nutmeg. It is one of the highly prized spices known since antiquity for its aromatic, aphrodisiac, and curative properties. Nutmegs are evergreen trees, native to the rain forest Indonesian Moluccas Island; also known as the Spice Islands. Bintuni and Pak Pak Culinary Use Use to as seasoned flavour for curry, stew, bakery, pastry, italian food, etc Medical Properties The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives a sweet aromatic flavor to nutmeg such as myristicin, elemicin, eugenol and safrole. The other volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol. The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions. Dried 3 Tons/Month

16 J. Mace (Bunga Pala) Description : Usage : Mace is used to add flavor to dishes such as soup or curry, but its main benefit is more often used as a mixture of warm drink. Mace is very aromatic, spicy and warm, just like nutmeg. Mace touted to have a softer aroma than nutmeg, but the difference is small. Mace is a stimulant, tonic, carminative and flavoring. Bintuni and Pak Pak Culinary Use Good for tea mixture and herbs drink. Other Use Essential oils mace used as a flavor enhancer in liquor, tobacco and dental cream. Dried 5 Tons/Month K. Hobo Chili (Andaliman/ Cabe Batak) Description : Andaliman shape is small and similar to pepper. Seed plants is widely grown in the highlands of North Sumatra, and is often used as a spice in foods. On the tongue, this andaliman feels thrilling and makes numb or dumb, like a mild electric shock. More bite than chilli and pepper. Andaliman did not add much flavor to food, but which became the main attraction is the sensation causedin the tongue or lips. Usage : North and South Tapanuli Culinary Use Andaliman roasted and mashed with other spices and used as dye roasts. Medical Properties Contain essential oils and alkaloid compounds that function as anti-oxidants and anti-microbial. Dried 3 Tons/Month

17 5. Coffee A. Arabica Gayo Altitude : Variety : Process Type : Taste : Bener Meriah Longberry + Catimor Sweet bitterness, medium acidity, spicy, long lasting balanced, caramelized and acidity to each cup. Wet Process dry hulling. Very popular because it has a consistent flavor. Besides the complexity of the aroma and taste make gayo become a core element in the application of blended coffee. Fruit flavors has low acidity levels, the smells of spices and chocolate essence bring lasting impression on every sip. Custom (Green Beans/Roasted/Powder) 10 Tons/Month B. Arabica Mandheling Kotanopan - Ulu Pungkut - Pakantan Altitude : Variety : Process Type : Taste : Story : 1200-1300m asml Sigararutang (Catimor) Wet Process dry hulling. Sweet dark chocolate, medium acidity, spicy, good after taste. Mandheling coffee legend that has complex flavor unite with across cultural dynamics taste. Chocolate flavor taste with acidity that is not dominant cause Mandheling coffee has a sweet sensation at the end with a fairly long duration, comfortable, and perfect. Custom (Green Beans/Roasted/Powder) 10 Tons/Month

18 C. Arabica Lintong Altitude : Variety : Process Type : Taste : Story : Lintong Humbang Hasundutan 1300m asml Sigararutang + USDA Wet Process dry hulling. Very spicy, medium-moderately acidity, floral and clean taste. The combination of lemongrass aroma and betel give an identical to the Lintong coffee warm and refreshing flavor. A strong first impression in texture with a slight acidity, but quite impressive. The aromatic character and strong in texture is ideal to be used as a core element in the blend because of the stable taste. Custom (Green Beans/Roasted/Powder) 10 Tons/Month D. Arabica Flores Bajawa Mamasa - Kalosi Altitude : Variety : Process Type : Taste : Story : 1400-1600m asml Yellow Cattura Natural Process Heavy body with slight chocolate taste, has a good after taste. Arabica flores Bajawa is a very unique coffee, because it has yellow fruit, unlike most other coffee fruit that has a red fruit. Has a rich character of sweet spices like cinnamon, chocolate, and coriander, leaving a trail of refreshing taste. Custom (Green Beans/Roasted/Powder) 10 Tons/Month

19 E. Canephora Toraja Mamasa - Kalosi Altitude : Variety : Process Type : Taste : Story : 600-800 amsl Mix Variety Natural Process Heavy body with slight chocolate taste, has a good after taste This is a robusta Toraja grade who do not have high levels of a bitter taste. Altitude of growing and post-harvest results in the character of sweetness ratio to be quite high compared to other robusta. Toraja coffee cenephora also has low salinity and enough level of acidity levels to give the impression of fun and refreshing. Custom (Green Beans/Roasted/Powder) 10 Tons/Month F. Arabica Toraja Altitude : Variety : Process Type : Taste : Story : Pasonken Buntu - Batu 1300-1500 amsl Lini S759 + USDA Wet process dry hulling. Like a syrup, light ini acidity, medium in body, good in after taste, slight taste of banana, pineapple, and chocolate. Characteristic of arabica toraja coffee that is fresh provide sensory impression which is not boring in every sip of it. Fresh acidity and delicate flavor reminiscent of tropical fruit, so it has a good flavor after taste. often found the sweet chocolate taste sensations that further strengthens the texture and reinforce the flavor balance level. Custom (Green Beans/Roasted/Powder) 10 Tons/Month

20 G. Java Preanger Altitude : Variety : Process Type : Taste : Pangalengan, West Java 1000-2800m amsl Multi Varieties Wet process dry hulling. Spicy, herbal, nutty with medium body and medium level of acidity. Story : Preanger Java Arabica coffee has several advantages among them is the scent that is strong enough. Has a distinct smell is the scent of his Nutty and Caramel.The coffee is said to be mild or smooth coffee. For coffee lovers with a soft flavor, then the Java Preanger coffee could be an appropriate choice to accompany your days. Custom (Green Beans/Roasted/Powder) 10 Tons/Month H. Arabica Papua Wamena Pegunungan Bintang Papua Altitude : Variety : Process Type : Taste : Story : 1500-1700m amsl Multi Varieties Wet process dry hulling. Ideal humidity level, the balance of flavors, the sensation of sweetness that is stable with tropical fruit aromas and enriched foliage such as bay leaf. Organically produced coffee in the shade of the tree canopy of the forest. Coffee Wamena Papua is loved by many people because of the balance of the flavor that is very prominent. Green Beans 10 Tons/Month

21 I. Arabica Bali Kintamani Gitgit Kintamani Altitude : Variety : Process Type : Taste : Story : 1200-1300m amsl Kopyol, Lini S795 Wet process dry hulling. Fine cup with high acidity, smoothies as citrusy, mild in body and good after taste. Agility Kintamani coffee flavors expressed in the sensation of fresh acid and softness. Expression flavors Kintamani is an 'anxiety' spaced in ornaments culture laden messages of ecological and spiritual. Anxiety is not something shameful or denied its existence. Kintamani coffee is intimates 'anxiety' itself, Yes intimates for the drinker to hold a moment of vision - even celebrate! Green Beans 10 Tons/Month

AGRIMUDA INDONESIA Indonesia Office: Cik9 Building, Jalan Cikini Raya No.9 Menteng, Jakarta Pusat 10330 +62 21 398 35 089 Switzerland Office: 4th floor Indonesia Display Freie Strasse no.50 4001 Basel Switzerland email: info@agrimudaindonesia.com www.agrimudaindonesia.com