INFORMATION The majority of South African apples are grown in the Elgin Valley in the Western Cape. Fruit growers in this area cultivate a wide range of tasty green and red apples. Varieties of apples available includes: Granny Smith – Tart yet sweet taste with a firm, white and crisp flesh Gala – Sweet flavour, yellow skin with red stripes and a firm crisp flesh Golden Delicious – Golden yellow skin, with a delicate pink blush Pink Lady (Cripps’ Pink) – Attractive pink colour and exquisite taste, slightly oblong in shape Health and nutrition: One South African apple counts as one of your 5-a-day and they are full of lovely health benefits, such as: High in vitamin C (6mg per 100g) Low in fat and do not contain any cholesterol High in dietary fibre (1.8g per 100g) A good source of potassium (120mg per 100g) Apples are a delicious source of dietary fibre, which helps to aid digestion. A diet rich in apples could also help to lower cholesterol levels in the blood. Due to antioxidants and flavonoids present in apples, eating them could improve lung function and reduce the risk of respiratory diseases. Apples have also been found to play a role in inhibiting ageing related problems, helping to prevent wrinkles and promote hair growth. An apple won’t replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Apples are loaded with soluble fibre, the key to reducing sugar swings, which can greatly reduce the risk of developing type 2 diabetes. Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you’re stressed out. Available packing: cartons: 6.25kg, 12.5kg, 18.25kg, 20kg, 21.5kg Bulk Bin: 316kg, 328kg
Specification Specify size and color. Color is usually green to dark yellow with brownish flecks depending on ripeness. Peels have no brownish or gray coloration. No more than 10% have defects that make bananas unusable, and not more than 1% is affected by decay. Bunch Size Measure minimum Small Under 5 1/2 Medium 5 1/2 to 8 Large Over 8 Available packing: Various sizes of cartons and bulk packing
Specifications Test method range Specific gravity usp 0.916-0.922 Refractive index usp 1.465-1.475 Heavy metals, method ii usp 0.001% max Iodine value usp 120 141 Free fatty acids usp < 2.5 ml of 0.02 n naoh Peroxide usp 10.0 max Fatty acid composition usp Palmitate c16:0 7 14 Stearate c18:0 1 6 Oleate c18:1 19 30 Linoleate c18:2 44 62 Linolenate c18:3 4 11 Color gardner aocs td la-64 4 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
Specification : Long Grain Parboiled Rice, Superfine quality: Criteria Thai 100% sortexed long grain Indian sortexed long grain ir-64 Indian sortexed long grain ir-8 Whole Grain 80% Min 70% Min
Product specification: Chemical Results: Results Moisture (%), 3.9 Milk Fat ((%), 1.25 Ash (%), 7.0 Protein (dry basis %), 34.0 Lactose (%), 55.2 UDWPN (mg/g),2.4 Insolubility Index (mL),0.1 Acidity (%),0.10 Bulk Density (g/mL),0.685 Scorched Particles,Standard A pH (50 g/l water at 20 Degrees C),6.59 Micro Results:,Results: Antibiotics,Negative Phosphatase (ug/ml),< 6 Salmonella (per 375 g),Not Detected Coliforms (per 0.1g @ 30 Degrees C),Absent Standard Plate Count,< 5,000 Moulds (per g),< 10 Yeast (per g),< 10 Thermophilic Bacteria (per g),150 Thermophilic Spores (per g),< 10 Mesophilic Spores (per g),60 Thermoduric Bacteria (per g),250
Specifications Quality: Grade A Average Weight: 35-55 grams/piece Average Length: 12-18cm Freezing Process: BQF (Block Quick Frozen) Shelf Life: 24 months Appearance: Clean No Yellow Skin No Feathers No Bad Smell No Blood No Black Pad No Bruise No Chemical Burns Broken Bones Less than 3% Moisture Less than 1% Chicken feet pad retained and without damage Frozen condition: Blast Frozen at -40 o C Stocked at -18 o C Available Packing: 10 poly bags x 2kg/per bag=20kg/per carton
Specification Chickens are the most common type of poultry in the world, and were some of the first domesticated animals. They are a major world wide source of eggs and meat called chicken. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to their being almost completely edible, and the ease of raising them. Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock. Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.
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
Basil seed list of flavored (Healthy formula), Pulling cap Glass bottles 290 ml No Flavored 1 Basil seed drink with Lychee 2 Basil seed drink with Mango 3 Basil seed drink with Strawberry 4 Basil seed drink with Pomegranate 5 Basil seed drink with Apple 6 Basil seed drink with Mixed Fruit 7 Basil seed drink with Orange 8 Basil seed drink with Pineapple 9 Basil seed drink with Peach 10 Basil seed drink with Whire grape 11 Basil seed drink with Kiwi 12 Basil seed drink with Blueberry 13 Basil seed drink with Honey 14 Basil seed drink with Watermelon Coconut milk drink with nata de coco Glass bottles 290 ml No Flavored 1 Coconut milk drink with nata de coco (Original flavor) 2 Coconut milk drink with nata de coco (Banana flavor) 3 Coconut milk drink with nata de coco (Melon flavor) 4 Coconut milk drink with nata de coco (Mango flavor) 5 Coconut milk drink with nata de coco (Strawberry flavor) 6 Coconut milk drink with nata de coco (Papaya flavor) 7 Coconut milk drink with nata de coco (Chocolate flavor) 8 Coconut milk drink with nata de coco (Pineapple flavor)
Complesal Vanny CompleslVanny 12 -10-10 (20) is a complex NPK granular fertilizer with high percentage of potassium sulphate enriched with magnesium and phosphorus highly soluble. It is suitable for fertilizations of crops sensitive to chloride such as vines, fruits, flowers, vegetables in greenhouses and open fields, greenhouses and industrial crops. Composition : Complesal Vanny % Nitrogen (N) total : 12 Nitrogen (N) nitric : 10 Nitrogen (N) ammonia : 2 Phosphorus pentoxide (P2O5) soluble in c.a 10 Phosphorus pentoxide (P2O5) soluble in water 7,5 Potassium oxide (K2O) soluble in water 20 Magnesium oxide (MgO) Tot 2 Magnesium oxide (MgO) soluble in water 1.6 Sulphur trioxide (SO3) total 20 Sulphur trioxide (SO3) soluble in water 20 Bags: 25 kg Color of the granule: Violet TECHNICAL PARAMETERS AND PHYSICAL CHEMISTRY COMPLESAL Vannyhas a maximum percentage of chlorine (Cl) equal to 0.2; Potassium sulphate pH of the solution at 5% = 4.5-4.8 Particle size: from 3 to 4.5 mm Presence of Magnesium Dosage and method of use Quintals/hectare citrus 6-8 stone fruit (peach, plum, apricot) 6-10 pome fruit (apple, pear) 6-8 grapevine 4-8 table grape 10-12 kiwi 8-12 olive tree 8-10 horticultural crops in open field (1-2 applications) 5-12 horticultural crops in greenhouses (1-2 applications) 10-12 potato 6 tomato 10-12 sunflower 6-8 plant nurseries 3-6
