Sizes range from 900 to 1600 grams
A fresh whole or fresh frozen bird, neck and feet removed. No giblets inside bird. Fresh chicken can be supplied untrussed, trussed or trussed and bagged. All frozen chicken are trussed, bagged and individually labelled
A. Frozen chicken feet ( grade A)
B. Feather off
C. Yellow outer skin off
D. Well clean & fresh
E. Outer hard nail off
F. No bruise
H. No black pad or Ammonia burns
I. No any bad smell
J. No extravagant blood
K. The moisture content is less than 5%
L.Less than 45 days
M. Shelf life - 1 year from production date
The varieties of chana or chickpea are separated on the basis the seed size, color and taste. Two of
those varieties, namely Kabuli and Desi, as they are termed in India, are very important in terms of
usage and commercial purposes.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called
gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground
and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.
Our company offers chickpeas for sale with the following characteristics:
Moisture: max 16 %
Broken seeds: max 5%
Foreign matter: max 2%
Product
Garlic
Varitey
Normal white garlic / Red garlic / Purple garlic
Pure white garlic / Snow white garlic / Super white garlic
Certification
GAP , HACCP , SGS
Size
4.5-5.0cm , 5.0-5.5cm , 5.5-6.0cm , 6.0-6.5cm , 6.5cm and up
Transporting temperature
-3 - 0°C
Storing temperature
-3 - 0°C
Supply time
(all the year round)
Fresh garlic / Early June to Sep
Cold storing fresh garlic / September to the next May
Save time
9 months under proper conditions
Minimum quantity
10 tons
Delivery time
Within 7 days after receiving the down payment
Moisture : 2.5% max
Lactose : 36.0% min
Fat : 28.0% min
Protein; 24.0% min
Ash: 7.0% max
Solubility Index: 1.0 max
Titratable Acidity: 0.15 max
Colour: Cream/White
Flavour: Pleasant
Standard Plate Count: 50000 cfu/g max
Coliforms: 10 cfu/g max
Staphylococcus: 10 cfu/g max
Salmonella : Negative
E. Coli : 10 cfu/g max
S. Aureus: 10 cfu/g max
Yeast & Moulds: 250 cfu/g max
Sediment Disc: (/25g)Disc 2 max
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