General Appearance: Mid - dark green skin, Not > discoloured (chimeral) line; Oval to round oval, slightly pear shaped.Lenght to width ratio not > 1Fruit needs to be clean, bright, fresh and firm, even colour and uniform shape.With need for stickers with PLU and produce / variety name or barcode when available, perrequiements
We Export High Quality Kenyan Coffee-Green beans (Arabica), packaged in 50kg bags; Current crop (2019/2020)
Product Description
Product: Raw Macadamia Nuts Style 4:- Premium Halves And Chips
Texture: Firm And Crunchy
Colour: Creamy
FLAVOR: CHARACTERISTIC OF RAW MACADAMIA KERNEL. (No foreign odours or rancidity)
WHOLES: NOT MORE THAN 8%
Halves: Not Less Than 80%
CHIPS: NOT MORE THAN 10%
SIZE: Kernel passes over a 9mm mesh and through a 14mm mesh ( the typical size of the kernel ranges from 9mm to 14mm)
The product contains combination of not more than 2% reject kernel and commercial grade kernel.
The percentage of reject kernel isnot more than 1%
The product has no foreign matter.
CHEMICAL RESIDUES: Doesn't exceed the maximum residue limits as published in the ks 868:2009.
APPLICATION AND USES.
Confectionery: very good when chocolate coated, honey coated, roasted and salted, roasted unsalted.
Bakery : Cut in to small bits for cookie blending.
CHEMICAL SPECIFICATIONS
Chemical parameters of interest include:
A] FFA Free fatty acids
B] AV Acid value
C] POV Peroxide value
D] Moisture content
CHARACTERISTIC % lower limit %upper limit STANDARD LIMITS
Acid Value 0.10 2.0 KS 868:2009
Peroxide Value (meq/kg) 1.0 4.0 KS868:2009
Moisture content 1.5 2.0 KS 868:2009
DATE OF ANALYSIS:
26/04/2017
&TOTAL COUNTS
{ISO 4833} COLIFORM COUNT
{ISO 4832} E.COLI
{ISO 16649} STAPHYLOCOCCUS
AUREUS{ISO 6881-1} SALMONELLA
{ISO 6579}
UNITS OF
MEASUREMENT CFU/g CFU/g CFU/g CFU/g PR/A
ACCEPTABLE LIMITS
(KS 868:2009) <103 <103 <1 <10 ABSENT
SAMPLE DESCRIPTION BNO.- <1 <10 ABSENT
SAMPLE DESCRIPTION BNO.RMN
*102 <1 <1 <10 ABSENT
AVERAGE <1 <1 <10 ABSENT
AVERAGE SUMMARY OF CHEMICAL ANALYSIS FOR MACADAMIA STYLE 4
QUALITY
REQUIREMENTS LIMITS
KS 868:2009 RESULTS AVERAGE RATINGS
AFLATOXIN ppb 10 NOT DETECTED NOT DETECTED NORMAL
10 NOT DETECTED
PACKAGING INFORMATION:
NET WEIGHT 11.34KG(25lbs)
PACKAGING Nitrogen gas flashed, vacuum sealed aluminum foil in a 5 ply corrugated carton.
Storage Temperature Maintained At Room Temperature In A Clean, Dry And Enclosed Area.
Shelf Life 18 Months Unopened
Container Up To 1400 Cartons
PRODUCT DESCRIPTION
PRODUCT: RAW MACADAMIA NUTS MIXED STYLES:- PREMIUM WHOLES, HALVES AND CHIPS
TEXTURE: FIRM AND CRUNCHY
COLOUR: CREAMY
FLAVOR: CHARACTERISTIC OF RAW MACADAMIA KERNEL. (No foreign odours or rancidity)
WHOLES: NOT MORE THAN 8%
HALVES: NOT LESS THAN 80%
CHIPS: NOT MORE THAN 10%
SIZE: Kernel passes over a 9mm mesh and through a 14mm mesh ( the typical size of the kernel ranges from 9mm to 14mm)
The product contains combination of not more than2% reject kernel and commercial grade kernel.
The percentage of reject kernel isnot more than 1%
The product has no foreign matter.
CHEMICAL RESIDUES: Doesnot exceed the maximum residue limits as published in the ks 868:2009.
APPLICATION AND USES.
Confectionery: very good when chocolate coated, honey coated, roasted and salted, roasted unsalted.
Bakery : Cut in to small bits for cookie blending.
CHEMICAL SPECIFICATIONS
Chemical parameters of interest include:
A] FFA Free fatty acids
B] AV Acid value
C] POV Peroxide value
D] Moisture content
CHARACTERISTIC % lower limit %upper limit STANDARD LIMITS
Acid Value 0.10 2.0 KS 868:2009
Peroxide Value (meq/kg) 1.0 4.0 KS868:2009
Moisture content 1.5 2.0 KS 868:2009
DATE OF ANALYSIS:
26/04/2017
&TOTAL COUNTS
{ISO 4833} COLIFORM COUNT
{ISO 4832} E.COLI
{ISO 16649} STAPHYLOCOCCUS
AUREUS{ISO 6881-1} SALMONELLA
{ISO 6579}
UNITS OF
MEASUREMENT CFU/g CFU/g CFU/g CFU/g PR/A
ACCEPTABLE LIMITS
(KS 868:2009) <103 <103 <1 <10 ABSENT
SAMPLE DESCRIPTION BNO.- <1 <10 ABSENT
SAMPLE DESCRIPTION BNO.RMN
*102 <1 <1 <10 ABSENT
AVERAGE <1 <1 <10 ABSENT
AVERAGE SUMMARY OF CHEMICAL ANALYSIS FOR MACADAMIA STYLE 4
QUALITY
REQUIREMENTS LIMITS
KS 868:2009 RESULTS AVERAGE RATINGS
AFLATOXIN ppb 10 NOT DETECTED NOT DETECTED NORMAL
10 NOT DETECTED
PACKAGING INFORMATION:
NET WEIGHT 11.34KG(25lbs)
PACKAGING Nitrogen gas flashed, vacuum sealed aluminum foil in a 5 ply corrugated carton.
STORAGE Temperature maintained at room temperature in a clean, dry and enclosed area.
SHELF LIFE 18 months unopened
CONTAINER Up to 1400 cartons
Drying is the most critical step in maximizing the quality of the end product. After harvesting, macadamias have a moisture content of up to 30%. In this step, the goal is to reduce kernel moisture content to below 1.5%. We use dryers that are heated at 40 to ensure that we achieve the desired moisture content.
We have installed cracking machines that crack the nuts while ensuring that the kernel is not destroyed. In addition, during drying the kernels shrink in size thus ensuring minimum kernel damage during cracking.
Mechanical equipment and hand sorting are used for sorting inshell and shelled nuts according to size, color and the presence of defects.
The macadamia kernels are stored in aluminum foil bags which are flushed with Nitrogen to prevent moisture and oxygen which can affect the product crispiness.
Product Physical Qualities
Macadamia Kernels
Intact
Free from living pests
Sound
Free from damage caused by pests
Clean
Free from visible mold filaments
Sufficiently developed
Free from rancidity
Free from blemishes, areas of discoloration, or spread stains
Free from abnormal external moisture
Well formed
Free from foreign smell and/or taste
Mangoes are an excellent nutritional source, containing many vitamins, minerals, and antioxidants, as well as enzymes such as esters. Our mangoes are grown in the best practices and conditions, carefully handled during harvest and packed in the best hygienic conditions suitable for the global market for mangoes.
Kent Mangoes have a thick and tough skin with frequent yellow lenticels. The flesh is juicy, deep yellow, melting ,fibreless and a rich flavor.
