| 1 | our farm resources about | | | | | | | 2 | 0.50% |
| 2 | farm resources about us | | | | | | | 2 | 0.50% |
| 3 | products our farm resources | | | | | | | 2 | 0.50% |
| 4 | our products our farm | | | | | | | 2 | 0.50% |
| 5 | home our products our | | | | | | | 2 | 0.50% |
| 6 | skip links skip to | | | | | | | 1 | 0.25% |
| 7 | creates a smooth tasting | | | | | | | 1 | 0.25% |
| 8 | very potent and living | | | | | | | 1 | 0.25% |
| 9 | tasting very potent and | | | | | | | 1 | 0.25% |
| 10 | smooth tasting very potent | | | | | | | 1 | 0.25% |
| 11 | a smooth tasting very | | | | | | | 1 | 0.25% |
| 12 | this creates a smooth | | | | | | | 1 | 0.25% |
| 13 | and living juice that | | | | | | | 1 | 0.25% |
| 14 | place this creates a | | | | | | | 1 | 0.25% |
| 15 | fermentation process to take | | | | | | | 1 | 0.25% |
| 16 | natural fermentation process to | | | | | | | 1 | 0.25% |
| 17 | the natural fermentation process | | | | | | | 1 | 0.25% |
| 18 | allowing the natural fermentation | | | | | | | 1 | 0.25% |
| 19 | days allowing the natural | | | | | | | 1 | 0.25% |
| 20 | 30 days allowing the | | | | | | | 1 | 0.25% |
| 21 | for 30 days allowing | | | | | | | 1 | 0.25% |
| 22 | dark for 30 days | | | | | | | 1 | 0.25% |
| 23 | potent and living juice | | | | | | | 1 | 0.25% |
| 24 | for longer periods without | | | | | | | 1 | 0.25% |
| 25 | can be stored for | | | | | | | 1 | 0.25% |
| 26 | contact us to purchase | | | | | | | 1 | 0.25% |
| 27 | jian yang a professor | | | | | | | 1 | 0.25% |
| 28 | dr jian yang a | | | | | | | 1 | 0.25% |
| 29 | from dr jian yang | | | | | | | 1 | 0.25% |
| 30 | matters from dr jian | | | | | | | 1 | 0.25% |
| 31 | noni matters from dr | | | | | | | 1 | 0.25% |
| 32 | to purchase why freshlyprepared | | | | | | | 1 | 0.25% |
| 33 | us to purchase why | | | | | | | 1 | 0.25% |
| 34 | opening contact us to | | | | | | | 1 | 0.25% |
| 35 | be stored for longer | | | | | | | 1 | 0.25% |
| 36 | after opening contact us | | | | | | | 1 | 0.25% |
| 37 | refrigeration after opening contact | | | | | | | 1 | 0.25% |
| 38 | without chilling we recommend | | | | | | | 1 | 0.25% |
| 39 | periods without chilling we | | | | | | | 1 | 0.25% |
| 40 | longer periods without chilling | | | | | | | 1 | 0.25% |