Dark Chunks Suppliers and Manufacturers

Van Houten Chocolate Bar Available variant Dark 52%, Cocoa Almond, Dark Milk Almond Dragees, Dark Milk Assorted Dragees, Dark Milk Almond, Dark Milk Cashews, Dark Milk Chocolate, Dark Milk Fruit nut, Dark Milk Hazelnut, Dark Milk Raisins Dragees, Vegas Almond Berries, Veges Chocolate Almond. Packaging 60x140gr, 120x40gr, 10x150gr, 10x90gr, 8x10x40gr, 6x10x45gr, 80x40gr. Product is Manufactured by PT. Perusahaan Industri Ceres.

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1

Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.

Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.

Our dried pineapples come from Limestone Hill Farm, near Bathurst, one of the original 1820 Settler farms in the Eastern Cape. This Cayenne variety is much larger than the Queen variety grown in KwaZulu-Natal, which is mainly used for fresh eating. Cayenne pineapples used to be associated with the canning and juice industries, but together with Jono Bradfield of Limestone Hill, we developed what we believe is the best dried pineapple on the market; large, bright yellow rings with a delicate sweet and sour balance. Delicious! Our Pineapple Chunks THIS PRODUCT 80 g Halaal Kosher Expertly sourced locally Choice grade DISCLAIMER Although the greatest care has been taken to ensure the accuracy of product information on our website / APP, product recipes and ingredients change from time to time. Therefore, it is recommended that this information is used as a guideline only and that product labels are read with care. Product code: 6009175941525 Nutritional information Description Per 100 g Per 40 g serving Measurement % NRV per serving Energy 1024 410 kJ 0 Protein 1.9 0.8 g 0 Carbohydrate 58 23 g 0 total sugar 57.3 22.9 g 0 Total fat 0.2

Product Name Dried Papaya Diced Taste sweet Unit weight (kg) 10kg /carton Size 8-10mm or 10-12 mm Shelf Life 18 months Store Cool Dry Place 1*20 FCL 10 tons 1*40 HQ 24 tons Ingredient List Fresh papaya, Sugar, Sodium pyrosulfite, citric acid Brand item value Storage Type Store in a cool, dry place Style Dried Specification 10 kgs per carton Ingredients no Content dried fruit Address shaanxi Instruction for use instant Type Strawberry Taste sweet Shape WHOLE Drying Process FD Preservation Process SYRUP Cultivation Type COMMON Packaging Bulk, Vacuum Pack Max. Moisture (%) 5% Max Weight (kg) 10 Shelf Life 18 Months Place of Origin China Product name Dried papaya Ingredients papaya

Soya Chunks Wadi

Our vanilla powder is 100% natural, non - GMO, gluten free and contains no additives. Ground vanilla beans are most used for culinary purposes, giving cold and warm desserts and baking goods a rich and creamy flavor. Vanilla extract and ground vanilla are perfect alternatives to each other. Vanilla powder is also well known for aromatherapy and cosmetics boutique products. Vanilla powder is perfect to enrich the taste of organic coffee, healthy smoothies, or workout protein shakes by adding a teaspoon to the blend. Vanilla powder is ground from raw gourmet vanilla beans, also known as vanilla pods affecting the dissolvency with liquid. Color: Dark brown

Ingredients: Skipjack tuna, Sunflower oil (Soya bean oil, Olive oil or in Brine), salt Chunk/Flake:70/30 Oil/Brine: 40/60, 50/50, 60/40 (or customer request) Lid type: easy open lid Net weight: 1700grs, 1880grs Can size: 603 Can/Carton: 06 tins Carton/20"FCL: 1600. Shelf life 3 years from date of production. we can produce canned tuna in the customer's brand.

Ingredients: Tongol tuna, Sunflower oil, salt Chunk/Flake: 70/30 Oil/Brine: 40/60; 50/50; 60/40 (or customer's request)) Lid type: easy open lid, follow private label of customer Net weight:160grs Drained weight: 112grs Can size: 307 Can/Carton: 48 tins/carton Carton/20' FCL: 2200 cartons Shelf life 3 years from date of production. In addition, we also provide many other sizes such as Skipjack/Bonito/Tongol tuna in canned with 1880grs, 1700grs, 170grs, we can produce canned tuna in the customer's brand

Canned tuna produced by KSD Interfoods Vietnam. Canned tuna can be used in cool salads, hot casseroles, on sandwiches and even eaten on its own as a snack or meal! Ingredients: Tongol tuna, Sunflower oil, Chili, salt Chunk/Flake: 70/30 Oil/Brine: 40/60; 50/50; 60/40 (or customer's request)) Lid type: easy open lid, follow private label of customer Net weight:160grs Drained weight: 112grs Can size: 307 Can/Carton: 48 tins/carton Carton/20' FCL: 2200 cartons Shelf life 3 years from date of production. In addition, we also provide many other sizes such as Skipjack/Bonito/Tongol tuna in canned with 1880grs, 1700grs, 170grs, 160grs, 140grs.... and tuna in pouches with 650grs, 1000grs, 3000grs. Also, we can produce canned tuna in the customer's brand

KSD INTERFOODS VIETNAM can supply wearing canned tuna goods as follows: Tuna Species: Skipjack, Bonito and Tongol Types (Kinds) of Canned Tuna: Solid (85/15), Chunk (70/30; 60/40; 50/50; 30/70), Shredded, Flake Packing media: in Olive oil, in Sunflower oil, in Soya bean oil, in Brine Size: 1880grs, 1700grs, 185grs, 170grs, 160grs, 140grs Ingredients: Skipjack/ Bonito/ Tongol Tuna, sunflower oil (olive oil, vegetable oil or water), salt Oil/Brine: 40/60, 50/50, 60/40 (or customer's request) Lid type: Easy open lid, Normal lid Product validity: 36 months Label: Customer Brand

Ingredients: Tongol tuna, Oil (Sunflower oil, Soya bean oil, Olive oil or in Brine), salt Chunk/Flake: 70/30 Oil/Brine: 40/60, 50/50, 60/40 (or customer request) Lid type: easy open lid Net weight: 140grs, 160grs, 170grs, 185grs, 1700grs, 1880grs Can size: 307 Can/Carton: 48 tins Carton/20"FCL: 2100. Shelf life 3 years from date of production. we can produce canned tuna in the customer's brand .

Pouches tuna produced by KSD Interfoods Vietnam. Pouches tuna can be used in cool salads, hot casseroles, on sandwiches and even eaten on its own as a snack or meal! Ingredients: Skipjack/Bonito/Tongol tuna, Sunflower oil (Soya bean oil, Olive oil or in Brine), salt. Pouches size: 650grs, 1000grs, 3000grs. Chunk/Flake:70/30 Packing: 16 pouches/carton, : pouch retort, follow private label of customer. Pouch/Carton: 16 pouches Carton/20"FCL: 2100. Shelf life 3 years from date of production. In addition, we also provide many other sizes such as Skipjack/Bonito/Tongol tuna in canned with 1880grs, 1700grs, 185grs, 170grs, 140grs.... Also, we can produce canned tuna in the customer's brand .

Canned tuna produced by KSD Interfoods Vietnam. Canned tuna can be used in cool salads, hot casseroles, on sandwiches and even eaten on its own as a snack or meal! Ingredients: Skipjack/Bonito/Tongol tuna, Sunflower oil (Soya bean oil, Olive oil or in Brine), salt Chunk/Flake:70/30 Oil/Brine: 40/60, 50/50, 60/40 (or customers request) Lid type: normal lid Net weight:1880grs Drained weight: 1361grs Can size: 603x408 Can/Carton: 6tins Carton/20" FCL: 1600 Shelf life 3 years from date of production. In addition, we also provide many other sizes such as Skipjack/Bonito/Tongol tuna in canned with 1700grs, 185grs, 170grs, 160grs.... and tuna in pouches with 650grs, 1000grs, 3000grs. Also, we can produce canned tuna in the customer's brand

CANNED TUNA and TUNA POUCH produced by KSD Interfoods Viet Nam. We produce and supply plenty of Canned Tuna sizes and kinds. Such as: skipjack/ tongol/ bonito tuna in canned with 1880grs, 1700grs, 185grs, 170grs, 160grs, 140grs. We have variety of product types like chunk, flake, solid or shredded tuna which in oil and brine. In addition, our company also produce canned tuna in pouches with 650grs, 1000grs and 3000grs. Chunk/Flake:70/30, Solid, Big Flake, Flake. Oil/Brine: 40/60, 50/50, 60/40. �Contact: Ms. Alice - Email: sales2@ksdvietnam.com