Baltic/Black Sea: NPK levels decline

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Baltic/Black Sea: NPK levels decline

机译：波罗的海/黑海：NPK含量下降

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PhosAgro is rumoured to have sold 10-26-26 as part of a combination cargo to India's Chambal at around the $300/mt CFR level. This lines up with rumours of a possible Acron deal to an Indian buyer at similar levels earlier this month. Acron says it continues to target around $380/mt CFR levels for 16-16-16 and that its 16-16-16 export levels from the Baltic are $300-340/mt FOB.

机译：有传言称，PhosAgro已将一批组合货物的10-26-26出售给印度的尚巴尔，价格约为300美元/吨（CFR）。这与本月早些时候与印度买家达成类似价格的Acron交易可能的传言相吻合。 Acron表示，继续将16-16-16的目标价定在380美元/吨（CFR），波罗的海16-16-16的出口价为300-340美元/吨（FOB）。

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《Fertilizer Week》 |2016年第24期|共1页
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1. Baltic/Black Sea: NPK levels decline [J] . Fertilizer Week group Fertilizer Week . 2016,第Mara24期

机译：波罗的海/黑海：NPK含量下降
2. Baltic/Black Sea: DAP/MAP export levels decline further [J] . Fertilizer Week group Fertilizer Week . 2016,第Jana28期

机译：波罗的海/黑海：DAP / MAP出口水平进一步下降
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机译：波罗的海：平均NPK价格下跌
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6. SUP05 Dominates the Gammaproteobacterial Sulfur Oxidizer Assemblages in Pelagic Redoxclines of the Central Baltic and Black Seas [O] . Sabine Glaubitz, Katrin Kießlich, Christian Meeske, 2013

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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Baltic/Black Sea: NPK levels decline

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