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
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
Physical :
Color: Natural White, free from rancidity, musty or objectionable odor.
Flavor : Mild and sweet coconut taste with no off-flavor
Impurities: Not more than 5 dark specks per 100 gram Granulation ( % retained)
Mesh no. 6 0 %
Mesh no. 10 2 13%
Mesh no. 12 15 32 %
Mesh no. 14 28 39 %
Mesh no. 16 16 28 %
Mesh no. 20 4 18 %
Pan 1 6 %
Chemical
Fat Content 65 ± 3 %
Free Fatty Acid 0.3 % maximum(as lauric acid)
PH 6.1 6.8
Moisture content 3.0 % maximum
Residual SO2 50 ppm maximum
MICROBIOLOGICAL :
Total Plate Count 5000 col/grammaximum
Enterobacteriaceae 100 col/gram maximum
Yeast Count 50 col/gram maximum
Moulds Count 50 col/gram maximum
E.Coli Negative
Salmonella Negative
Available Packing: 25 kg and 50 Kg P.P 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
Wheat Flour
Specification wheat floUR-1
Extraction: 72% max
Protein: 13% min
Moisture: 14,5% max
Ash Content: 0,6 % max
Wet Gluten: 28% min
Acidity: 0,04 % max
Falling Number: 275/ secm
in.
Wheat flour-2
Extraction : 72% max
Protein : 12% min
Moisture : 14,5% max
Ash Content : 0,6 % max
Wet Gluten : 27% min
Acidity : 0,04 % max
Falling Number: 275/ secmin.
WHEAT FLOUR-3
Extraction : 72% max
Protein : 11% min
Moisture : 14,5% max
Ash Content : 0,6 % max
Wet Gluten : 26% min
Acidity : 0,04 % max
Falling Number : 275/ sec min.
Specification
Size for Red Onions
Minimum diameter 60mm.
Common Quality Defects Found in Red Onions
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.
Red Onion: Major Quality Defects
Mould, Rots or Breakdown
Pest Damage, Infestation, Taints or Foreign Bodies
Red Onion: Minor Quality Defects
Defects in size and shape not affecting the overall appearance of the product
Skin or colour defects not affecting the life of the product, not exceeding 1cm sq. and not affecting internal quality of the product
Absence of outer skin, light staining to outer layers
Storage Temperatures for Red Onions
Storage temperatures for this product are usually between 0°- 4°C
It should be noted here, that in most mixed product distribution scenarios, red onion 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:
Mesh Bags 2lb, 3lb, 5lb pre-packs, 10lb, 25lb, and 50 lb. Cartons 40lb or 50 lb.
Specification
Pure white /red fresh garlic
Sizes:4.5/5.0/5.5/6.0cm
Packing in carton/mesh bag or your option
ISO9001 standard
fresh garlic variety:Normal white garlic, pure white garlic
Size: 4.5cm up, 5.0cm up, 5.5cm up, 6.0cm up,
Supplying period: Fresh season: early June to September
Cold storage season: September to next June
Deep-processed products:
Fresh garlic cloves
Dehydrated garlic power, dehydrated garlic granules, dehydrated garlic flakes
Available packing:
10kg/ctn, 10kg/mesh bag, 20kg/mesh bag.
Small packing: 1kg/bag, 10bags/ctn 500g/bag, 20bags/ctn 3pcs/bag, 10kg/ctn 4pcs/bag, 10kg/ctn 5pcs/bag, 10kg/ctn
Specification
From the ancient Chinese and the Romans, to mothers of poorly children worldwide, for thousands of years now ginger has been used as a spice and a medicine. Although it is commonly described as a root, it is in fact a rhizome, a stem that grows out from the plant underground, and from which small roots will sprout, as well as new green shoots.
Ginger’s most well-known medicinal use is as a digestive-aid, to relieve tummy pain, nausea and diarrhoea, as well as morning sickness and travel sickness. This is thought to be because of the spice’s high levels of gingerol; a powerful component that gives it its natural zingy flavour, and which acts as an anti-inflammatory in the body.
Have a look at what else ginger can do for your health
The anti-inflammatory properties of ginger are thought to provide pain relief in a number of ways, from halting migraines in their tracks, to easing the aches of arthritis.
Studies have started showing really exciting results on the effect ginger has on ovarian cancer: Although more research is needed, it seems that ginger has the ability to eliminate cancerous ovarian cells. It also seems to dramatically slow the progress of bowel cancer; encouraging news indeed!
Were you spoon-fed ginger ale as a child when you had the flu? If you were, Mum had the right idea, as ginger is shown to have a boosting effect on the immune-system, making you better faster.
Available Packing:
5kgs, 10kgs, 15kgs, 20kgs in mesh bag
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:
<8mm (Subcutaneous). No knife scores or damage to muscle or fat. Primal Aging Prior to portioning or dispatch to customer requirements: Minimum 14days from original packed on date. Maximum 36days from original packed on date.
Steak Preparation and Portion Size
Wedge shape steaks are not acceptable. No knife scores or damage to muscle or fat. Weight Range/Cut thickness: To be specified at site (refer to guide) Allowable tolerance: (refer to guide) Portion Fat Range: 3mm – 8mm.
Delivery Temp:
Maximum 5°C chilled Maximum -15°C frozen Condition: Fresh or Frozen as ordered
Available packing:
10Kg LDPE poly bags in 20Kg Strong Cartoon box with 4 straps outside.
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
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
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
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: 250 grams, 500 grams, 1 kg, 2 kg, 5 kg and bulk
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
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
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
Basmati Rice is one of the most favorite cereals consumed by people around the globe. The word Basmati was derived from combination of two words i.e., BAS means fragrance andMATI means soil (earth). The grains are longer & straight in look, but there seems to be a curve at the bottom of grain & near to its tip. Some of the grains are not pointed and the tips appear to be round besides, if the grain is looked at from its head, the portion of lower end from where it grows, seems to be little broken. The smaller grains show visible curve and are little thicker at their tips and slightly thinner at head. Some of the grains are translucent. Aged Rice is 1 - 2 years old and as the moisture evaporates, the naturally present oil spreads throughout the grain delivering its distinct flavor. The cooking of aged Basmati rice yields long grain rice, which grows twice its length giving nice aroma and excellent taste. Each grain of rice is a complete package of nutrition, which provides health and energy. It is no wonder that more than half of the world’s population is dependent on rice as their staple diet. In fact, rice alone is capable of supplying 80% of the body’s daily nutritional requirements. The healthful and gluten free grain is one of the best source of complex carbohydrates, the high energy fuel that powers the body. Although rice lacks a few essential amino acids to make it a complete protein rich diet, yet this deficiency is compensated when eaten with small portion of animal or vegetable protein. Rice is a light food and is easy to digest.
Supreme Quality Basmati Rice:-
Indian traditional supreme quality basmati rice with most authentic flavour, provided by us is well cleaned and hygienically processed and packed to meet with the international standards. Sortex clean quality, free from any foreign material and live or dead weevils etc.
Pusa Basmati Rice:-
Pusa Basmati Polished Sortex White Rice of current year free from any foreign material and live or dead weevils, stones etc. Each and every grain of rice supplied by us is sure to free flow when cooked; it is also available in Steamed, Parboiled (sella) rice.
Pusa Basmati Polished Sortex White Rice of current year Specification:-
Origin: India
Moisture: 13%
Avg. length before cooking: 7.2 mm. to 7.4 mm,
Whiteness: 38-40 KETT
Broken: 1% maximum,
Length to Breadth Ratio: 4.5 or above,
Damaged & Discolored Grains: Nil,
Paddy Grain: Nil,
Black grains: Nil,
Grain: Long, thin and slender
Taste: Naturally sweet
Aroma: Contains marked degree of natural aroma both in raw and cooked state.
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
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
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.
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 <0.5
C18:2 20 75
C16:0 3.0 10
C18:3 <1.5
C16:1 <1.0
C20:0 <1.0
C18:01.0 10
C20:1 <0.5
C18:1 14 65Oil 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
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
