The Flower Center of the Chinese Academy of Forestry, led by Peng Zhenhua, Wang Zhengke, and Sun Zhenyuan, has made significant contributions to the cultivation and research of Chinese daffodils. As one of China's ten traditional famous flowers, daffodils have a long history of cultivation, dating back to the Tang and Song dynasties, when they were known as "Lingbo Fairy." Their elegant fragrance, delicate petals, and icy beauty make them a symbol of purity, nobility, and good fortune. Daffodils are not only admired for their aesthetic value but also cherished in homes and used as gifts among friends and family. Scholars and poets throughout history have written about them, celebrating their grace and significance. However, despite their popularity, there are two major challenges in cultivating daffodils: poor growth conditions and limited variety. In indoor environments, daffodils often suffer from weak leaf and calyx development, leading to yellowing and soft leaves. Additionally, since their nutrients come solely from the bulb, excessive consumption during the early growth stage can lead to insufficient energy for flowering, resulting in a short blooming period—usually no more than a month. Artificial sculpting may extend the bloom, but it can also damage the bulbs, reducing their lifespan and ornamental value. Another issue is the lack of variety. Chinese daffodils are triploid and highly infertile, making it difficult to breed new varieties through conventional methods. For over 1,200 years, only two varieties—Jinluyintai (single-petal) and Yu-Ling (double-petal)—have been cultivated. To address these issues, the Flower Center of the Chinese Academy of Forestry has developed dwarf daffodil technology. From 1982 to 1997, researchers successfully created a dwarf plant type that reduces nutrient consumption, improves bulb quality, and makes daffodils more suitable for home water culture. The dwarf daffodil features a compact, upright posture, shorter leaves, and an extended flowering period of up to 15 days at temperatures between 8°C and 15°C. This innovation earned the Anhui Science and Technology Progress Award in 1992 and the second prize at the Fourth China Flower Expo in 1997. It was also granted a national patent in 2000. Further advancements in genetic engineering have allowed scientists to manipulate flower patterns. By studying the ABC model of floral development in plants like Arabidopsis thaliana, researchers identified key genes such as Agamous (Ag), which controls the C function in flower organ development. By modifying this gene, they can alter the expression of B-function genes, leading to the formation of double or multi-layered flowers. Through three years of research, the Flower Center established a high-frequency regeneration system for daffodils and cloned the Agamous homologue, named Ntagl. This gene plays a crucial role in regulating flower morphology and has a high degree of similarity with Agamous genes in other plants. The discovery laid the foundation for future genetic modifications, enabling the creation of new daffodil varieties with improved aesthetics and commercial value. This ongoing research highlights the importance of combining traditional horticulture with modern biotechnology to enhance the beauty and sustainability of one of China’s most beloved flowers.

Green Coffee Extract

green coffee extract:

Green coffee bean extract is made from the green beans of the coffea Arabica plant. There are two types of coffee plants, arabica and robusta. The arabica is higher in quality and higher in chlorogenic and caffeic acids, two primary compounds responsible for anti-oxidant activity. Coffee might have anti-cancer properties, and researchers found that coffee drinkers were 50% less likely to get liver cancer than nondrinkers.

Product features:

1. Special large package for industrial raw material sales(10kg/20kg);

2. 100% pure coffee;

3. Good instant solubility;

4. Stable raw material origin and long-term supply

Functions:

Losing weight.
Anti-virus; Anti-bacteria; Anti-cancer; Anti-aging; Anti-infectious.
Lowering toxicity.
Lowering blood pressure.
Reducing the risk of diabetes.
Help with muscle fatigue for athletes and bodybuilders.
Green coffee bean has strong anti-oxidant properties similar to other natural anti-oxidants like green tea and grape seed extract. Green Coffee Beans have polyphenols which act to help reduce free oxygen radicals in the body. Green coffee bean extract is sometimes standardized to more than 50% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee which has been long known as for its beneficial properties. This active ingredient makes green coffee bean an excellent agent to absorb free oxygen radicals; As well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.

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