Coal, steam coal, thermal coal, bituminous coal, metallurgical coal, coking coal, met coke, iron ore and palm oil..
Food.
Food and processed food.Buying agent and sales agent
Industrial machine for the plastic industries.
Passion Fruit Pulp With Seed
Agro Food And Processed Food..
Latin american food & beverage categories such as processed fruits, pulps, snacks, chocolate confectionery items, bottled beverages and coffee beans..International logistics support such as: 1. international transportation 2. customs clereance 3. fulfillment in usa 4. cont 20" & 40"
Preservative-free frozen fruit pulps.
Food, grocery.
Dried Pineapple Pulp, Pineapple Pulp.
Processed, packaged, pork products.Breed, raise, slaughter, process, and package
Processed meat, meat products, cow products and buffalo products, raw leather, blue and wet leather,and subproducts of the cow.Shipping, fob
Food of any type and fruits, vegetables..Consulting and education - leadership development
DESCRIPTION : Uniform and homogeneous product obtained and sieving of the healthiest, ripest and cleanest Mulberries INGREDIENTS: Natural fresh Mulberries, Without Preservatives, Without Colorants PHYSICOCHEMICAL: BRIX 7 PH 2,9 ACIDITY 2,5 Organoleptic Characteristics Appearance Product Free Of Foreign Matter Color: Similar To The Original Mulberry Color Falvor And Aroma: Characteristic Of The Mulberry Odor: Characteristic To Mulberry Without Strange Odors Certification Iso 9001 Certificate Iso 22000 Certificate Kashurt Certificate
DESCRIPTION: Uniform and homogeneous product obtained and sieving of the healthiest, ripest and cleanest cape gooseberries INGREDIENTS: Natural fresh Cape Gooseberries, Without Preservatives, Without Colorants Physicochemical Characteristics; Brix: 11.5 Ph: 3.2 Acidity: 1.5 % Insoluble Solid : 20-45 Organoleptic Characteristics: Appearance Product Free Of Foreign Matter Color: Similar To The Original Cape Gooseberry Color Falvor And Aroma: Characteristic Of The Cape Gooseberry Process Used -pulping -pasteurized -freezing Process Certificates : Iso 9001 Certificate Iso 22000 Certificate Kashurt Certificate
Sanitary Registration Permit Psa -0001876-2019 Name Tamaranid - Frozen Pulp DESCRIPTION Uniform and homogeneous product obtained and sieving of the healthiest, ripest and cleanest Tamarinds Ingredients Uniform and homogeneous product obtained and sieving of the healthiest, ripest and cleanest Tamarinds Natural fresh Tamarinds Without Colorants Without Preservatives Physicochemical Characteristics Characeristics Minimum Range Brix - 14 pH - 2.7 Acidity - 1.6 % Insoluble solids. 20-46 ORGANOLEPTIC CHARACTERISTICS APPEARANCE Product free of foreign matter Color: Similar To The Original Tamarind Color Falvor And Aroma: Characteristic Of The Tamarind Odor: Characteristic To Flavor Without Strange Odors General Imperfections Particle Size Max. 0.5 Mm Seed Presence Absence Process Used Pulping Pasteurized Freezing Process Microbiological Analysis. m M Mesophilic microorganism count 1.000 3.000 E COLI COUNT ufc/g o ml
Sanitary Registration Permit - Psa -0001876-2019 Name Mulberries Frozen Pulp Description - Uniform and homogeneous product obtained and sieving of the healthiest, ripest and cleanest Mulberries INGREDIENTS Natural fresh Mulberries Without Preservatives Without Colorants Physicochemical Characteristics Characeristics Minimum Range Brix 7.0 pH 2.9 Acidity 2.5 % Insoluble solids. 20-45 Organoleptic characteristics Appearance - product free of foreign matter Color : similar to the original mulberry color Falvor and aroma: characteristic of the mulberry Odor : characteristic to mulberry without strange odors General Imperfections Particle size Max. 0.5 mm Seed Presence Absence Process Used Pulping Pasteurized Freezing Process Microbiological Analysis. m M Mesophilic microorganism count - 1.000 3.000 E COLI COUNT ufc/g o ml
Sunflower cooking oil- %free fatty acids (ffa): Max 0.1 - % ash (*): Max.0.05 - Saponification value:190.32 koh/g. Of oil - Iodine value:134.13 (wijs-hanus method) - Peroxide: 0.2 meq/KG. Of oil - % soap:0.0005 - % unsaponifiable matter: Max.0.12 - Impurities: None - % saturated fatty acids):8-12 - % unsaturated fatty acids):87-91 - Feeding energy:900kcal - Iron : < 0.02 mg/lt - Fatty acid composition : C14:0 :0.06 C16:0 :5.77 C18:0 :4.1 C18:1 :27.3 C18:2 :59.2 C20:0 :0.27 C18:3 :0.25 Physical properties - Appearance: No residue at 40 deg. C - Cold test: Min.48 hours at 0 deg. C - Color: Max.1.2 red, lovibond tintometer 5/20 inch - Refractive index:1.465-1.475 at 40 deg. C - Density:0.91-0.92 g/cm3 at 20 deg. C - Volatile matter: Max.0.07 % at 105 deg. C - Taste : Excellent - Odor : None - not sensed
fatty acid: a1v1.25%max Moisture and volatile matters: 0.20%max special Impurities: 0.10%max Lecithin (expressed in phosphor):0.02%max Sediment (gardner break test):0.10%max Un-specifiable matter: 1.50%max Color: 50 yellow max/5redmax Oil flash point: 250° f min.
Specific gravity at 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 Gardner AOCS Td Ia-64 3 max Moisture 0.1% max Appearance: Pale Yellow clear and bright oily liquid Odor Bland: odorless Typical fatty acid composition (%) C14:0
