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
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.
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
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
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
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
