SIAL - Freekeh - Mulberry - Agave syryp - Coconut flour - Maca - Canihua


DO-IT will exhibit at the SIAL in Paris from 16-20 october this year. Visit us at Hall 5a - 028.


Organic Freekeh

Freekeh is a common grain in the Middle-East and a staple food in Egypt. Originally freekeh is made by harvesting  the green unripe wheat, dry the bushels in the sun and set them carefully on fire so that only the straw and chaff will burn and the humid seeds will only  be roasted. By further thrashing/rubbing and drying , the right flavour, texture and colour will be obtained. The seeds are cracked like bulgur. The roasting gives a nutty and subtle smoked taste.


Triticum durum

Our organic freekeh comes from a U.S. based company, specialized in this product including farming.

The process is technically improved. After the green wheat is cut, it is fire roasted and then moved to the drying facility, cleaned, and packed, as a whole or broken. The organic wheat used for our freekeh is durum wheat (triticum durum)


Nutritional value

Freekeh is very nutritious and has a high amount of dietary fibre, is also high in protein, contains minerals as magnesium, potassium, calcium and iron, and vitamin B1 and B2. Freekeh has a low glycaemic index.



Freekeh can be used in all kind of dishes instead of rice, quinoa, bulgur, couscous or any other grain. It can also be used as a salad.

Freekeh can be cooked with adding 2 ½ cups of water to 1 cup of freekeh. Let it  cook for 20 – 25 minutes.

For more recipes look on     

Mulberry white and black
Mulberry fruit is known in different species, growing on trees, wild or cultivated and wide spread in the world.

White and black
Morus Alba or white fruit, originates from East Asia and China Morus Nigra or black fruit, is native to South-West Asia.
 We offer the two varieties of mulberries from an organic project in Turkey Malatya & Adiyaman.
Mulberry leaves, particularly those of the white mulberry, are important as the sole food source of the silk worm, the cocoon of which is used to make silk.
Some mulberries are used for natural food coloring due to the high amount of Anthocyanins. After retaining the colorant, the juice still contains all nutritional value.
The leaves and fruit are also used as a folk medicine, in traditional Chinese medicine as a purifier.
Mulberries are one of the super fruits.
They contain considerable amounts of vitamins, B-C-E-K, and minerals such as iron-calcium-manganese-magnesium-potassium. Mulberries are known for anthocyanins, resveratrol, zeaxanthine and luteine with their specific health properties.
Mulberries have a sweet and delicate flavor. Dried mulberries are excellent as a snack, delicious in muesli, granola, yoghurt, smoothies and baked goods.

Agave syrup as sweetener


Agave tequilana, commonly called blue agave is a cactus plant endemic to Mexico. The high production of fructose in the core of this plant is the most important character-ristic of the plant making it suitable for the preparation of Tequila, Sweeteners and Inulin.

Blue Agave

The plant is native to Jalisco, Mexico, and South-America. For the Aztec the agave was meat, drink, clothing, writing material needles and nails. The Blue agave favours high altitudes of more than 1,500 meters, grows in rich and sandy soils and has medium- blue narrow leaves.

The  specific blue Webber agave for our syrup is grown in special plantations and fields. It takes from 6 to 7 years to harvest and thus, produces a high quality Agave Syrup.


Our agave syrup comes from Mexico and is a natural fructose sweetener extracted from the blue Webber agave plant.

It is a viscous liquid, 1.4 times sweeter than refined sugar and with nearly half of the amount of carbohydrate calories. It also has a low glycemic Index which makes it diabetic friendly.


Agave syrup can be used as a sweetener in beverages and jams, cakes cookies and candy, sauces spreads dressings and condiments, or even in cosmetics. It can serve in squeeze bottles as a table sweetener.


Code 16150 – 25, 5 kg - bucket

This is the pulverized powder of the residue from virgin coconut oil. First the fresh coconut kernel (meat) is shredded and dried less than 60°C and cold pressed to obtain the oil. Residue is then collected and pulverised to obtain coconut flour.
Nutritional value
Coconut flour is very much different to coconut milk as it is concentrated and contains 35 – 50% fibre with much protein, 15-20%. The flour is gluten free and has a delicate coconut taste.
Once opened the flour should be refrigerated and used within 2 weeks.
It can be used as a thickener for soups and sauces. In recipes with wheat flour ¼ can be substituted by coconut flour.
Cookies, pancakes, muffins and quick bread can be made with solely coconut flour. Extra eggs should be added to compensate the gluten, 4 eggs to ½ a cup of flour, and extra moisture by adding twice the amount of liquid. Less sugar is needed for sweetening.
The flour can be sprinkled over dishes for a subtle coconut flavour.
In smoothies and shakes it gives extra protein and fibre with a pleasant taste.

Maca, lepidium meyenii, is a tuberous plant of the crucifer family, related to radish and turnip.
The Maca plant grows on high altitudes and with extreme temperatures, where only potatoes are the other crop.
It is self pollinating and wears many tiny seeds.
Nutritional value
Maca is high in nutrition. Amino acids in 10-14% protein, high in fibre, fatty acids and sterols. Vitamin B, C and E and minerals as calcium, iron, iodine, manganese, copper, zinc, selenium and magnesium. Maca is believed to have hormonal effects in menopausal discomfort, infertility and for boosting libido.
Maca powder can be used daily. When allergic to crucifer plants, it can be the same with maca. In South-America the roots are used in stews, jams soups and empenadas. A beer, chichi de maca, is made form fermented maca.
Maca flour can be used for making bread, cakes and pancakes.
When used for the nutritional properties it can be added to smoothies, lassies and shakes, juices or almond milk.

Chenopodium pallidicaule, cañihua or kaniwa is a cousin of quinoa and belongs to the goosefoot family. The seeds of the flowering plant are tiny and harvest is time and energy consuming.
The kañiwa exists for thousands of years and was domesticated by the settlers of Tiahuanaca as a staple crop in the Andes.
Nutritional value
Kañiwa is gluten free, contains protein up till 19% with a good balance of amino acids. Furthermore it contains phenolic anti-oxidants, folic acid, the minerals calcium, iron, zinc, and is high in dietary fibre.
The small grains can be ground to a creamy coloured flour called cañihuaco. The flour as well as the grains can be added to soups, stews and vegetables or potatoes with cheese. It can substitute a part of the wheat in breads, cakes and puddings, as much as 20% will give a pleasant colour and flavour.
It can be added to hot and cold drinks and porridges and made into noodles, bars and chips.
For use instead of rice or another grain:
Wash in running water, mix one cup toasted or non toasted kañiwa with 2 cups of water or milk.
Bring to a boil, and let simmer while stirring occasionally until the water is absorbed.
Add butter or oil and fluff with a fork.

Award winning packaging


The cooperation of DO-IT – as packer of own imports for private label – and Bio4pack has resulted in a revolutionary foil, the BTI 43.

-         Biodegradable and compostable

-         100% transparent and 90% renewable

-         All-round properties and possibilities

-         Long shelf-life

This foil has won the award of most innovative product on the Makropak 2012,
and was the third most innovative product at Biofach 2013,

In Germany (DIN Certco 8C0027) and the Unites States (ASTM D6866) the foil got the Bio Based certificate


DO-IT organic palm products now RSPO-IP certified


We are pleased to announce our RSPO certification for our organic palm products:

Palm oleine and  palm oil.

RSPO stands for Roundtable on Sustainable Palm Oil. RSPO is an international multi stakeholder organization and certification scheme for sustainable palm oil and palm products.


Type of Certification


Identity Preserved

100% transparent chain from plantation to customer


100% segregation from non-RSPO certified palm products

Mass Balance

RSPO-certified palm can be mixed with non-RSPO; like ‘in conversion’

Green Palm Certificate

Trading system of certificates representing sustainably produced palm


DO-IT has chosen for the highest requirement, and both our products are certified RSPO-IP.


RSPO is a non-profit organization with its seat in Switzerland, founded in 2004 with the mission to promote the growth and use of sustainable palm products


DO-IT palm oil and all facilities used by DO-IT for palm products are now in full compliance with RSPO.