Sugar ICUMSA 45, soybeans, soybean meal, soybeans oil.Trader, broker
Corn, bitter kola, palm oil, palm kernel, soybeans meal, cassava.
Sunflower meal, sunflower oil, corn, millet, lin seeds.
Palm acid oil, crude palm oil, refined palm oil, CP10, CP8, palm kernel shell, palm kernel cake, rice, sugar.
Crude palm oil, palm kernel shell, palm kernel meal, sugar, corn.
Sunflower oil unrefined, corn, soya, wheat, rape seeds, barley.
Sunflower oil, seeds and cereals.
Coconut, coconut oil, sesame seeds, tea.
Castor oil and chemical .Export
Mustard oil, mustard cake, spices.
Castor oil and seeds, ceramic tiles, tiles adhesive, epoxy resin,epoxy grout, unsaturated polyester resin .
Carbomer, hydrogenerated castor oil.
Maize oil cake, shea nut oil cake, neem deoiled cake, neem oil cake, ground nut de oiled cake, red sesame oil cake, linseed oil cake.
Mustard oil, cake & seeds.
Castor oil, cashew nuts.Manufacture
1. Appearance & Color Spices should exhibit a uniform and characteristic color typical of their type. Any discoloration, dullness, or unnatural variations may indicate aging, poor processing, or contamination. 2. Size & Shape Whole spices should have a consistent size and shape, free from irregularities or excessive breakage. Ground or powdered spices should have a fine, uniform texture with minimal clumping. 3. Moisture Content The moisture level must be within the prescribed limits to prevent microbial growth, spoilage, and loss of aroma. Excessive moisture can lead to mold development and degradation of essential oils. 4. Purity & Foreign Matter Spices should be free from extraneous matter such as dust, dirt, stones, and other organic or inorganic impurities. No adulterants, artificial coloring agents, or added fillers should be present. 5. Aroma & Flavor Spices should retain their natural, characteristic aroma, which indicates freshness and high essential oil content. Any off-smells, mustiness, or rancidity suggests spoilage or improper storage. 6. Texture & Density Whole spices should be firm, intact, and free from excessive brittleness or shriveling. Ground spices should have a smooth, fine consistency with no hard particles or excessive fibrous content. 7. Insect & Pest-Free Spices must be free from live or dead insects, larvae, and pest infestations. Proper handling and storage conditions should prevent any contamination by rodents or insects. 8. Ash & Volatile Oil Content The ash content must remain within regulatory standards to ensure purity. The volatile oil percentage, which determines the spiceâ??s potency and aroma, should meet the expected threshold for each type of spice. 9. Packaging & Storage Stability Spices should be packaged in moisture-proof, airtight containers to preserve freshness and prevent contamination. Proper storage conditions include a cool, dry place away from direct sunlight and strong odors.
Product Name : Clove Botanical Name : Syzygium aromaticum Grade : Handpicked Select (HPS) Origin : Indonesia Appearance : Whole, dried, unopened flower buds Brown to reddish-brown color Strong aromatic fragrance Size : 10-15 mm in length Moisture Content : 12% Foreign Matter : 1% Ash Content : 5% Impurities : None or minimal as per the grade standard Volatile Oil Content : 15% (varies by quality and grade)
Colour Light brown to tan. Flavour&Odour Aromatic pleasant flavour and aroma, typical of coriander, free from any objectionable taints. Moisture 12.0% maximum Total Ash 6.0% minimum Acid Insoluble Ash 1.0% maximum Volatile Oil 0.3% minimum Bulk Index 60 - 85g / 250mL Water Activity 0.69 maximum Extraneous Matter 0.75% w/w maximum (ASTA 14.0)
Carom seeds, also known as ajwain, are small, oval-shaped seeds from the Trachyspermum ammi plant. Widely used in Indian cuisine, they have a strong, pungent flavor and are often added to enhance the taste of dishes like breads, curries, and pickles. Carom seeds are also valued for their medicinal properties, known for aiding digestion, relieving indigestion, and possessing antimicrobial and anti-inflammatory benefits. They can be consumed in various forms, such as whole, ground, or in the form of oil, for a range of health benefits.
Octanol, also known as n-octanol, is an organic compound that is colorless and transparent oily liquid with a strong greasy and citrus smell. It is immiscible with water, but miscible with ethanol. Octanol is mainly used to prepare dioctyl phthalate, dioctyl terephthalate, octyl acrylate, dioctyl azelate, dioctyl sebacate and other products; Plasticizers, antifreeze agents, lubricants, extractants, dispersants, stabilizers, fragrances and other products are used in refined oil, plastics, coatings, printing and dyeing, food processing, cosmetics and other fields.
