Broccoli, cabbage family is a member of the green-green to purple in color and has tightly clustered flowers or florets, borne on sturdy stalks. The florets are the most tender part.
The stems, if peeled, can also be used. It has a slightly sweet and bitter taste. Delicious stir fried, steamed, or boiled but never eaten raw.
Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.
Pak choi is an Asian vegetable with white stem and green leaves, each bouquet has 5 to 6 stems clustered around the center.
This is the most popular variety of. Cabbage eaten in Thailand. Despite its other name Chinese white cabbage pak choi is not uniformly white.
Ribbed a beautiful greenish stems are the white, which stands out starkly against the lush dark green leaves.
In Thailand cabbage is often eaten raw with a chilli dipping sauce and is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced or cut into squares and is best cooked briefly.
Baby corn is a miniature version of corn on the cob roasted at the typical late summer barbecues.
Thailand is the primary producer of baby corn. Baby corn is picked at a very early point in the growing process for regular stalks of corn. It is very small around 3 to 4 inches in size.
Baby corn has a mild taste, because the sugars have yet to develop.
Baby corn is most often prepared whole. Baby corn is a popular vegetable in Thailand.
One of the popular nutritious vegetables of north east African origin, the plant bears okra pods measuring numerous colored dark green about 5 - 15 cm in length.
Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows, the pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition.
The pods are also good source of important many minerals such as iron, calcium, manganese and magnesium.
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Artemia arcyst used as the living source of fries food with the highest quality hatching rate 60-70%. Artemia is also used to use up bacteria and algae that it reduces the unfavorable microorganisme in salt water.Optimal condition for incubation: 28 c in temperature, salinity level of 5 ppt, stimulation process from aeration, constant illumination, ph level of 8, dont add up artemia cyst more than 5gr cyst / litre water.
Isw's manufacturing site able to process fishmeal from cannery waste materials (head, tails & entrails) steamed dried to attained high quality with 60% protein content.
Fishmeal increases feed efficiency and optimal animal growth.
Steam dried fishmeal
Product : fishmeal protein of 55%
Description : fish meal is the ground and dried protein residue remaining of tuna after fat has been extracted in the normal rendering process.
Processing : fish is exposed to a maximum disc temperature of 120° c for approximately 30 to 40 minutes.Dried fish smashed by
Hammermill and cooled to room temperature.
Crude protein : min 55%
Tvbn: max 200mg/100gr
Moisture: max 10%
Fat: max 11%
Ash: max 15%
Crude fiber: max 2, 50%
Salt: max 2%
Ca: typical 1, 50%
P: typical 1, 35%
Microbiology examination
Mould & yeast : max 103 cfu/g
Coliform : negative
Salmonella : negative
Packaging : 50 kg in woven plastic bag
Storage : store tightly sealed in dry conditions in original packaging at a cool place & protected from the light
Shelf life : 12 months from the date of manufacture, when stored in unopened original packing under the above conditions
Grade A product description whole frozen chicken without giblets, head, neck and feet calibration calibrated (consumer) packaging type polybag net weight per piece, g 900 to 2200 weight per carton, kg 10.8 to 15.4 units outer carton 7 to 12 40-ft fcl fm 23378 to 27720 certification halal, iso 9001:2008, fssc 22000:2010 freezing type iqf storage conditions minus 18c and lower shelf life 12 months
Carton dimensions (lxwxh) 600x400x110 mm for 900-1500 size 600x400x130 mm for 1600-2200 size
Grade A Product description Whole frozen chicken without giblets, head, neck and feet Calibration calibrated (Consumer) packaging type polybag Net weight per piece, g 900 to 2200 Weight per carton, kg 10.8 to 15.4 Units outer carton 7 to 12 40-ft FCL Fm 23378 to 27720 Carton dimensions (LxWxH) 600x400x110 mm for 900-1500 size 600x400x130 mm for 1600-2200 size Certification HALAL, ISO 9001:2008, FSSC 22000:2010 Freezing type IQF Storage conditions Minus 18C and lower Shelf life 12 months
All the chickens are specially hand slaughtered accordingly to islamic and international requirements, well dressed and cleaned, white skin, no bruise, no blood, no bad smell, no feather, no broken bones, dry , moisture less than 5%, 100% fresh and frozen and certified halal, haccp, iso, etc.
Frozen temperature: blasted at: -20°c, storage at: -18°c, during transportation: -10°c ~ -15°c
Freezing process: bqf, shelf life: 24 months from production date
10 - 12 chickens individually wrapped in poly-bags and packed in 10 kg cartons
Dry crab shells and dry shrimp shells for make chitin, chitosan, glucosamine. Dry shrimp shells powder, dry crab shells powder for make animal feed, dry cuttle fish bone for birds, fish.
