Canned Food For Pets Suppliers and Manufacturers

This is a line of premium canned fish products ready to eat and to enjoy. We offer 4 different recipes of mackerel each unique and distinct from the others. - We use very exclusive ingredients, working with a group of fishermen who catch for us the mackerel from the Peruvian sea, using extra native olive oil, Peruvian Botija Purple Olives and the famous Maras Salt just to name a few of our select ingredients. - For health conscious customers who are interested in reading the ingredients list they will be surprised that there is nothing else than the fish, oil, salt, quinoa,â?¦ this product is free of undesired ingredients. - High Quality Packing Material - Bisphenol A free - Premium Packaging with a carton box - On top of that we offer a shelf life of 5 years. - Our office and warehouse in Austria will take care of import and logistics. - Furthermore the whole line of canned mackerel products is FOS certified (Friends of the Sea).

SPECIFICATION - Type: Lychees - Style: Canned - Preservation Process: Syrup - Tin type: tin coated Varnishes - Lid: normal lid| or easy-open lid - Litchi types: whole, broken - Ingredient: Lychees, water, sugar, acid - Color: White - Acid: 0.20-0.50% - Brix: 14.0-16.0% (LS) | or 16.0-18.0% (HS) - Capacity: 15 Oz - Shelf-life: 02 years - Packing: 24 cans/ carton; 1600

Food stuffing mixing machine, Meat process machine Mix dumpling, steamed stuffed bun and sausage fillings,delicious food .Sanitary working ,high efficient,save labour cost .Easy cleaning ,stiring evenly ! Capacity 70kg ,150kg ,300kg, 500kg, 800kg ,and so on . welcome order !

**QUOTATION** Product name: Canned Pineapple Piece Original of place: Vietnam Shape: Piece Ingredient: - Pineapple 57.65%, - Water 25.95%, - Sugar 16%, - Citric Acid 0.40% Brix: 14-17% Drain Weight: 430g Net Weight: 800g pH: max 4.00 % Acidity: 0.30 - 0.65 Packing in Tin 30 Oz, 24 Tins/ Carton Loading: ~900 carton/ cont 20f

Shape: Dice, slice. Style: in syrup. Taste: Natural sweet and sour. Color: Natural. Raw material: 100% fresh fruit. Certificate: ISO 22000:2005, BRC. Shelf life: 36 months from production date. Origin: Vietnam.

Specifications: Style: Fresh. Part: Whole. Color: light yellow. Type: Flower Mushroom. Cap diameter: 20-40, 20-50mm. Stem: about 10mm. Shelf Life: 3years.

Specifications: Product Type: Straw Mushrooms. Part: Cap, stem, skin, peeled, whole, half cut. Whole: 2-4cm, 4-6cm, open damage rate:

Specifications: Type: Cucumber. Preserved type: vinegar, brine. Acid: 0.35-0.55% (acetic acid). Salt: 2.4-2.6% (NaCl). Brix: 5.0-6.0%. Size (cm): 1-4; 2-5; 3-6; 6-9. Spices: celery, carrots, sugar, pepper, garlic or customer's formula.

Specifications: Preservation Process: Syrup. Tin type: tin-coated varnishes, easy-open lid. Shape: whole flesh, remove seeds and shell. Acid: 0.20-0.50%. Drained Weight: 43-45%. Brix: 14 17% or as buyer's request. Expire day: 2 years from production date.

Type: Lotus root. Preserved type: vinegar, brine. Acid: 0.35-0.45% (acetic acid). Salt: 1.8-2.5% (NaCl). Brix: 5.5-6.5%. Drained weight: 52-55%

Preservation Process: Syrup. Tin type: tin coated Varnishes. Lid: normal lid| or easy-open lid. Cut type: slices, pieces, tidbits, chunks. Size: 20 oz: 565 grams (Net.W). 30 oz: 850 grams (Net.W). A10: 3000 grams (Net.W). Acid: 0.20-0.50%. Thickness: 10mm. Diameter of slice: 65-75mm.. Brix: 14 â?? 17% or as buyerâ??s request.

- Type: baby corn - Shape: Whole - Preservation Process: Brine - Salt (%): 0.6 Max - Acid (%): 0.1 - Length: 2-3 cm - Calories (Cal): 15 - Protein: 11% - Total Fat:10% - Carbohydrates: 79% - Packaging Detail: packing in tin or glass jar, as buyer's request + A10: 6 tins/carton; 1000 cartons/20' container. + NW/ DW: 2,950 gr/ 1,500 gr

All sizes available. please contact us for more information.

Lychee in suggar water. Canned 20oz (580ml). Acid 0,3 - 0,4 %. Lychee is 265 gr. Brix 14-17 %.

Pineapple in suggar water. Canned 20oz (580ml). Acid 0,2 - 0,3 %. Pineapple is 300gr. Brix is 14-16 %.

Product origin : Thailand Product specifications: - Brine or vinegar - natural, with garlic or chili - Factory brand or private label (OEM) - 370ml or 720ml Glass Jar

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.

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.

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.