Frozen white meat fish (demersal fish), spanish mackerel, squid, slipper lobster, octopus.
Fishery (demersal or pelagic), octopus, squid/loligo, tuna wr or products.
Author:National Standardization Agency Publisher:National Standardization Agency, Jakarta, 2010 Calling code: 639.4858 CUMNo. Main Book: 5928 Number of Documents: 1 exp. Media: Paper Document type: SNI Edition: Description: - Physical : ii, 6 pp.: ill.; 30cm. Keyword:CUMI - SCUMI Location:Library Bureau of Public Relations Abstract:Indonesian National Standard (SNI 2731.1:2010) Frozen squid - part 1: this specification discusses: - Scope - Normative references - Terms and Definitions - Requirements for raw and auxiliary materials - Handling and processing - Sanitation and hygiene techniques - Food quality and safety requirements - Sampling - Test methods - Packaging - Labeling This standard specifies specifications covering sanitation and hygiene techniques, food quality and safety requirements for frozen squid. This standard applies to frozen squid and does not apply to products that have undergone further processing. Keywords: Sanitation Engineering, Hygiene, Food Safety
Any size from Indonesia waters
Coconuts and squid fish .
Shrimp, squid and others seafood.
Coffee, spices, palm & coconut sugar, coconut and its derived, seafood, and all other indonesia best commodities.
Fruits and vegetables.
Coconut shell charcoal, briquette, semi husked coconut, fresh fish, organic spices powder, rattan furniture, energy biomass, animal feed, cgm (corn gluten meal), organic fertilizer, honey sweet potato, pyrophyllite.
Onions, garlic, nuts, cloves, chilies, peppers, coriander, shrimp paste, cardamom, blue mackerel scad, milk fish, red tail scad, skipjack tuna, sardine, yellowfin tuna and indian mackeral..
We offer high-quality red onions harvested from the best fields. Our red onions are known for their rich flavor, strong aroma, and crisp texture. Perfect for a variety of dishes, our red onions can enhance the taste of your meals. Product Features: - Premium Quality: We select only the best red onions to ensure their quality and freshness. - Aroma and Flavor: Strong aroma and sharp flavor, ideal for various cuisines. - Fresh: Harvested directly from the fields and well-packaged to maintain freshness. - Guaranteed: Customer satisfaction is our priority; every product we deliver is of the highest quality. Ready to Export: We are ready to export our high-quality red onions to meet your needs. For more information or to place an order, please contact us via email or phone listed in our profile. We are committed to providing you with the best service.
Jasminum sambac is a species of jasmine native to tropical Asia. Jasminum sambac is a small shrub or vine growing up to 0.5 to 3 m (1.6 to 9.8 ft) in height. It is widely cultivated for its attractive and sweetly fragrant flowers. The flowers may be used as a fragrant ingredient in perfumes and jasmine tea.
Sargassum is a genus of brown macroalgae seaweed in the order of Fucales. Numerous species are distributed throughout the warm and tropical oceans of the world, where they generally inhabit shallow water and coral reefs. Sargassum Sp is widely known for its planktonic (free-floating) species and mostly used by pharmacy industry for skincare, stabilizer, and fertilizer.
Cilembu sweet potato is a local specialty from Sumedang, West Java Cilembu sweet potato has a very sweet taste when compared to other types of sweet potato. This is because Cilembu sweet potato contains a liquid like honey. When baked or roasted, this sweet potato secretes a sticky liquid like honey sugar. Color : Reddish cream Taste : Sweet and honey Nutrition : Vitamin A, Calcium Height : 80-130 mm
Shallot that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor. Red onions are good to eat raw, used to add color to salads, and grilled or lightly cooked with other foods. Quality : Intact , Clean , Unsprouted, Free from pest, Free from swelling Physical Defects : Less than 2% Size : Large :64 mm or above Medium: 51- 64 mm Small : 38-51mm General: 24- 38mm Quality Tolerance : 5% by number/weight of onions
The potato is a tuber, round or oval, with small white roots called " eyes", that are growth buds. The size varies depending on the variety; the colour of the skin can be white, yellow or even purple. Maturity: Early (90-110 days) Size: 45mm to 90mm Skin: Flaky Red Color Flesh: Cream to Light Yellow Dormancy: Medium (6 - 8 weeks) Dry matter: Medium
carrot, (Daucus carota), herbaceous, generally biennial plant of the Apiaceae family that produces an edible taproot. Among common varieties root shapes range from globular to long, with lower ends blunt to pointed. Besides the orangecoloured roots, white-, yellow-, and purple-fleshed varieties are known. Quality : brightly colored, firm, cylindrical shape Moisture : 86% to 89% Temperature : below 41 F
They are grown in mild climates throughout the world. Cabbage plants have leaves with a waxy coating. This coating usually gives the leaf a graygreen or blue-green color. A firm well formed, compact heart of leaves with max 3-4 large outer leaves; minor soil deposits allowable on outer leaves only. Clean cut stem. Free from foreign matter. Crisp juicy leaves; slightly sweet flavour; free from foreign and 'off' smells or tastes.
A tomato is a juicy fruit that's usually red, and grows on a vine or shrub. It's considered a fruit because it has seeds and develops from the ovary, or female reproductive organ, of the plant. Tomatoes come in different colors, shapes and sizes, and they're found in many foods, such as sauces, salsas, and salads. Quality : Mature, Not overripe or soft, Clean, Well developed, Fairly well formed, and Fairly smooth. Free from : Decay, Freezing injury, and Sunscald.
The Portunus pelagicus, commonly known as the blue swimming crab, offers several benefits, particularly in the realm of ecology, economy, and gastronomy: Ecological Balance: Blue swimming crabs play a crucial role in maintaining the ecological balance of their habitat. They are scavengers and predators, feeding on various organisms, thus helping to control populations of smaller marine creatures. Economic Importance: These crabs are commercially valuable and support fisheries in many regions. They are harvested for their meat, which is considered a delicacy in various cuisines worldwide. The economic value generated from the harvesting, processing, and selling of blue swimming crabs contributes significantly to coastal economies. Employment Opportunities: The crab fishing industry creates employment opportunities for many people, particularly in coastal communities where the fishing and processing operations are based. This industry sustains livelihoods for fishermen, processors, traders, and others involved in the supply chain. Cultural Significance: In certain cultures, blue swimming crabs hold cultural significance and are integral to traditional cuisines and customs. They often feature prominently in festive and celebratory meals, showcasing their importance beyond mere sustenance. Nutritional Value: Blue swimming crab meat is rich in protein and various nutrients such as omega-3 fatty acids, vitamins, and minerals. It provides consumers with a healthy source of sustenance, contributing to balanced diets. International Trade: Blue swimming crabs are traded globally, contributing to international trade networks. Countries that have abundant stocks of these crabs can benefit from export revenues, while importing countries gain access to a sought-after seafood product. Tourism: In some regions, the presence of blue swimming crabs can attract tourists interested in culinary experiences and seafood delicacies. This can boost local tourism industries, particularly in coastal areas known for their seafood cuisine. Overall, the Portunus pelagicus, or blue swimming crab, plays a multifaceted role in both natural ecosystems and human societies, offering ecological, economic, and cultural benefits. However, sustainable management practices are essential to ensure the long-term viability of crab populations and the continued benefits they provide.