Specifications Alternative names: Sirloin New York (steak) – Loin. Minimum Standards for Grain Fed Young Beef Apply. Maximum Length of tail 30mm from eye of meat. Side strap muscle (M. multifidus) removed along natural seam. Fat cover required / fat removed along lateral edge of loin muscle. Primal Fat Range:
Specification Only 20% of the total crop of Oranges are sold as whole fruit. The rest make juices, extracts and preservatives. They can be kept for up to a week at room temperature, but this can be extended up to 2 weeks if kept refrigerated. Size Requirements for Oranges These are typically supplied in grades between 0 and 13. Minimum diameter of 53mm, not more than 10mm variance within the pack Common Quality Defects Found in Oranges We break quality defects typically into major and minor categories, with no tolerance recommended for the former, and a small tolerance recommended in the latter. This would typically be in the region of 5% 10% of a pack by either weight or count. Oranges: Major Quality Defects Mould, Rots or Breakdown Pest Damage, Infestation or Foreign Bodies Oranges: Minor Quality Defects Sizes outside of the stated grade (see above) Skin defects not affecting the life of the product (scarring/russets) Some greening, not over 5% of the fruit Most Common Defect Mould and rots are by far and away the most common reasons for rejections of this product. Look out for small soft rots, which will develop into complete breakdown. Distribution Temperatures for Oranges Distribution temperatures for this product are usually between 2°C 6°C It should be noted here, that in most mixed product distribution scenarios, Oranges along with most other fresh produce is grouped into the chilled storage and distribution network which would be expected to run below 6C. Available Packing: Loose and layered in cardboard boxes, loose in clear bags or overwrapped trays
Specification, Black pepper/White pepper, 500 gl/l, 550gr/l, 600gr/l, 630gr/l, Moisture, %max, 12.0, 13.5, 12.0, 13.0, 12.0, 13.0, 13.5, Foreign matters, %max, 0.5, 1.0, 0.5, 1.0, 0.2, 0.5, 0.2, 0.3, Density, Gr/litter min, 500, 550, 600, 630, Black berries, %max 3.0, 5.0, Available Packing: 10 Kg, 15 Kg, 25 Kg, 50 Kg P.P Bags
Specification Trans Fat Free Cholesterol Free Added with Vitamin A & D GMO None Rich in natural antioxidants ( Tocopherols & Tocotrienols) Specification: Free Fatty Acids (%, as Palmitic) : 0.10 max Moisture & Impurities (%) : 0.05 max Iodine Value (Wijs) : 45-56 Melting Point (°C) : 36-40 Colour (5 1/4 Lovibond Cell) : 5.5 6.6 Red 55- 65 Yellow Peroxide Value (meq O²/kg) : 1.0 max (at time of packing) Packing: Vegetable Ghee is packed in 5kg, 10kg, 15kg, 20kg
Specification Defect limits: Deformed pieces, shorts, longs, specks or streaks, 10# max. Checks, broken, or splits: 2% max Analytical information: Moisture: 14.1% maximum Protein: 14% Moisture basis 14% minimum Ash: 14% Moisture basis, 0.79% maximum Microbiological information: Coliforms 50 / maximum Total plate count 75000 g maximum Yeast and mold 50 / g maximum Salmonella negative E. Coli < 3 / g maximum Stpahyloccus / coag. < 100 / g maximum Storage conditions: product should be stored in a clean dry area at a maximum temperature of 75 87 degress fahrenheit. Do not freeze Cooking time: 08 10 minutes Available packing: macaroni 250 grams, 500 grams, 1 kg, 2 kg, 5 kg and bulk
Product Specification: Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59
Specification Icumsa: 45 rbu icumsa Attenuation index units method # 10-1978 Ash content: 0.04% maximum by weight Moisture: 0.04% maximum by weight Magnetic particles: mg/kg 4 Solubility: 100% dry & free flowing Granulation: fine standard Polarization: 99.80º minimum Max as: 1 p.P.M. Max os: 2 p.P.M. Max cu: 3 p.P.M. Colour: sparkling white Sediments: none So: mg/kg 20 Reducing sugar: 0.010% maximum in dry mass Radiation: normal w/o presence of cesium or iodine so2: certified Substance: solid, crystal Smell: free of any smell Hpn staph aureus: per 1 gram nil Microbiological limits :pathogenic bacteria including salmonella per 1 gram nil bacillus per 1 gram nil Pesticide traces :maximum mg/kg basis ddt 0.005 photoxin 0.01 hexachloran gamma isomer 0.005 Crop:current Available packing: 25 kg, 50 kg, bulk.
Specification The raw, firm, shelled seeds of the sunflower plant No stabilizers, preservatives or other additives Physical/ ChemicalCharacteristics Physical State:Seeds Color:Off white-light gray Taste:Cool, sweet, typical nutmeat flavor Odor:Free from foreign odors Seed Count:650/ oz. Purity:99.98 99.99% typical Moisture:4.0 8.0% Ash:2.0 5.0% Broken Kernels:< 15% Kernels Covered by Shell:< 10 pieces/ lb Salmonella:NegativeIngredient Shelled sunflower seeds This product should be stored away from heavy aromatic materials. Shelf life of the product does exceed 12 months from the date of manufactured. Storage requirements: Store in a cool dry area. Maximum temperature of 70oF and max humidity of 70%. Available Packing: Packaged in 50kg multi-walled poly lined PP bags
Specification Yellow Corn Grade # 2 Characteristics Units Moisture 14% max Heat damaged kernels 0.5% max Total damaged kernels 3.5% max Protein 9% min Admixture 2.5% max Aflatoxin total 20 PPB Yellow Corn Grade #3 Characteristics Units Moisture 14.5% max Heat damaged kernels 1% max Total damaged kernels 7% max Protein 8% min Admixture 2.5% basis Aflatoxin total 20 PPB Hectolifters 68 KC min White Corn Grade #2 Characteristics Units Moisture 14% max Protein 10% min Available Packing: 25kg, 50kg P.P Bags
Specification: Ffa (as palmitic) 0.1% max. M&I 0.1% max. I.V (wijs) 50-55 + m.Pt degrees c (aocs cc 3-25)33-39 Colour (5 1/4 lovibond cell) 3 red max. Oil packing : 1) jerry can : 2l, 3l, 5l, 7l, 8l, 10l, 16l, 18l, 20l, 25l 2) big mouth jerry can : 10l, 16l, 18l 3) pet bottle : 500ml, 750ml, 1l, 1.8l, 2l, 3l, 5l 4) tin : 16l, 18l 5) metal drums : 190kgs & 192kg 6) poly drums : 195kgs 7) flexi tank : 21MT
Specifications TestMethodRange Specific gravity @ 25°C USP 0.915-0.920 Iodine value USP 110 143 Saponification value USP 188 194 Free fatty acids USP < 2.0 mL of 0.02 N NaOH Color GardnerAOCS Td la-64 3 max Appearance Pale yellow, bright & clear oily liquid Odor Bland, odorless Typical fatty acid composition (%) C14:0
Product Code: 1017 Product Name: Ginger Oil Internal use: One teaspoon with a quarter cup of water. External use: Apply the oil to the desired area twice a day as needed. It can be mixed with black seed oil and olive oil and massaged before bedtime.
Product Code: 1041 Product Name: Chilli Oil Internal use: Add a suitable amount of the oil to your favorite food. External use: Mix 1/2 teaspoon with a cup of water for massaging the desired area, or mix with olive oil and camphor in a ratio of 1:3:3.
Herbs and spices, seeds thyme leaves marjoram green, marjoram seeds basil leaves, parsley leaves, celery leaves, nettle crushed, powder dill tips, seeds spearmint leaves, peppermint leaves, chamomile flower, chamomile powder calendula flower calendula petals white kidney beans hibiscus flower hibiscus crushed, tbc henna powder senna leaves, pods mouloukieh sage leaves sage powder guava paper ginger powder garlic powder laure leaves, powder turmeric powder lemon black, yellow lemon grass different cut onion kibbled, minced & powder turmeric whole turmeric powder thyme leaves olive oil oregano cloves leek flakes fenugreek rosemary caraway seeds coriander seeds, powder cumin seeds, powder ginger seeds fine salt fennel seeds fenugreek seeds anise seeds black eye bean.
Hhibiscus chunks, ground hibiscus oven dried parsley, sun dried parsley marjoram, thyme, my whole mint my crushed mint whole mint pepper ground mint pepper lemon grass oregan, large white beans, thin white beans lobia, sage leave, white sesame red sesame, golden sesame, caraway seeds coriander seeds, fenugreek seeds, cumin seeds black cumin seeds molokhia grinded powder fennel seeds basil dill oven dryer sun dried dill coriander leaves dried onions sunflower seeds rosemary rosemary chunks chamomile flower calendula red pepper powder sage licorice pieces guava leaves olive leaf forget moringa.
Herbs: (basil, dill, parsley, marjoram, thyme, savory, coriander leaf, oregano, rosemary, olive leaf) herbal tea: (hibiscus, chamomile, lemongrass, peppermint, spearmint, senna leaf, sage, guava leaf, calendula) spices: (anise seeds, fenugreek seeds, cumin seeds, fennel seeds, caraway seeds, dill seeds, coriander seeds, mustard seeds, black seeds, laurel leaf, cinnamon).
Peppermint , spearmint, hibiscus , basil , parsley, thyme , anise, chamomile , calendula , rosemary , chili , powder chili , black seeds ,fenugreek cinnamon , flax seeds , turmeric , cumin , black pepper , dill fennel , caraway , laurel leave , garlic , dried garlic , moringa , coriander henna leaves , powder henna , celery , marjoram , ginger , sage , olive leaves , liquorice black lemon , dried yellow lemon , white sesame , golden sesame..
Spices: caraway, aniseed, cumin, fennel, nigella sativa, dried lemon, dehydrated garlic, dehydrated onion, chili, paprika. herbs: spearmint, peppermint, merjoram, basil, sage, lemon grass , olive leaves, thyme, moringa, savory, rosemary, molokhia, henna, bay leaves, guava leaves, oregano, dill, parsley, coriander, celery seeds: fenugreek seeds, coriander seeds, sesame seeds, dill seeds, parsley seeds, lettuce seeds, sun flower flowers: hibiscus, chamomile, calendula, mullein leaf.
Basil, dill, parsley, marjoram, thyme, savory, coriander leaf, oregano, rosemary, olive leaf-hibiscus, chamomile, lemongrass, peppermint, spearmint, sienna leaf, sage, guava leaf, calendula-anise seeds, fenugreek seeds, cumin seeds, fennel seeds, caraway seeds, dill seeds, coriander seeds, mustard seeds, black seeds and laurel leaf.
Spearmint TBC Scientific Name : Mentha X Spicata Packing : Polyproplen Bags. Paper Bags. Weight: 10 KG. 20 KG. Capacity Per container : 20 Ft: 6 Mt. 40 Ft : 12 Mt. Quality : Grade: A Grade: B Availability : Organic. Conventional. EU Standards.
