Grade.A Type. Elettaria (Green cardamom) Size.5.5mm to 8mm Curing Method. Natural(sun)Drying Husk.28.0-38.0 % Seed.62.0-7.0 % Volatile extract.7.5-10% Non volatile ether extracts.2.2-2.4 % Starch.39.1-43.7 % Fibre.8.4-9.3 % Protein.97-140 % sizes are 5, 6, 7, 8 mm broken matter 1-2% Immature Cardamom: 5% by count Thrips: 3 by count
Grade.A Type. Elettaria (Green cardamom) Size.5.5mm to 8mm Curing Method. Natural(sun)Drying Husk.28.0-38.0 % Seed.62.0-7.0 % Volatile extract.7.5-10% Non volatile ether extracts.2.2-2.4 % Starch.39.1-43.7 % Fibre.8.4-9.3 % Protein.97-140 % sizes are 5, 6, 7, 8 mm broken matter 1-2% Immature Cardamom: 5% by count Thrips: 3 by count
No additives 100% natural Size: 18-34 Processing : Raw Closed nuts: Maximum 5% Small nuts : Maximum 5% Deformed nuts : Maximum 2% Nuts of another sort: Maximum 6% Foreign objects : Maximum 1% Mechanical open : Not allowed Moisture content : Maximum 4,5% Mold : Not allowed Output kernel : At least 54% Partially disclosed nuts (by weight) : Maximum 10% kernels without shell : Maximum 1% Empty shells : Maximum 1% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
No additives 100% natural Size: 18-34 Processing : Raw Closed nuts: Maximum 5% Small nuts : Maximum 5% Deformed nuts : Maximum 2% Nuts of another sort: Maximum 6% Foreign objects : Maximum 1% Mechanical open : Not allowed Moisture content : Maximum 4,5% Mold : Not allowed Output kernel : At least 54% Partially disclosed nuts (by weight) : Maximum 10% kernels without shell : Maximum 1% Empty shells : Maximum 1% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
No additives 100% natural Size: 18-34 Processing : Raw Closed nuts: Maximum 5% Small nuts : Maximum 5% Deformed nuts : Maximum 2% Nuts of another sort: Maximum 6% Foreign objects : Maximum 1% Mechanical open : Not allowed Moisture content : Maximum 4,5% Mold : Not allowed Output kernel : At least 54% Partially disclosed nuts (by weight) : Maximum 10% kernels without shell : Maximum 1% Empty shells : Maximum 1% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
No additives 100% natural Size: 18-34 Processing : Raw Closed nuts: Maximum 5% Small nuts : Maximum 5% Deformed nuts : Maximum 2% Nuts of another sort: Maximum 6% Foreign objects : Maximum 1% Mechanical open : Not allowed Moisture content : Maximum 4,5% Mold : Not allowed Output kernel : At least 54% Partially disclosed nuts (by weight) : Maximum 10% kernels without shell : Maximum 1% Empty shells : Maximum 1% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
No additives 100% natural Size: 18-34 Processing : Raw Closed nuts: Maximum 5% Small nuts : Maximum 5% Deformed nuts : Maximum 2% Nuts of another sort: Maximum 6% Foreign objects : Maximum 1% Mechanical open : Not allowed Moisture content : Maximum 4,5% Mold : Not allowed Output kernel : At least 54% Partially disclosed nuts (by weight) : Maximum 10% kernels without shell : Maximum 1% Empty shells : Maximum 1% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
Color: dark orange to brown characteristic of un-sulfured dried apricots. Flavor: sweet to tart, typical of the variety, and free from off flavors. Defects: reasonably free of defects Sizes: available in,diced (3-5,5-8,8-10,10-12 mm),or bulk as a whole
Color: dark orange to brown characteristic of un-sulfured dried apricots. Flavor: sweet to tart, typical of the variety, and free from off flavors. Defects: reasonably free of defects Sizes: available in,diced (3-5,5-8,8-10,10-12 mm),or bulk as a whole
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) MICROBIOLOGICAL: E.coli Not detected in 1g Salmonella Not detected in 25g
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) MICROBIOLOGICAL: E.coli Not detected in 1g Salmonella Not detected in 25g
FAIR GRADE CRUDE PROTEIN (ODM) 16-18 % ADF Acid Detergent FIbre 32-35 % (plus/minus 10 percent) NDF Neutral Detergent Fibre 40-44 % (plus/minus 10 percent) MOISTURE : 12 % MAX AFLATOXIN : 20 ppb MAX PURITY :> 90% CHOP SIZE: > 10 cm GMO : Free RADIATION : Free DRIED : Suncured Late Maturity Mid to late bloom Moderate or below leaf content Generally coarse stemmed . Alfalfa hay may show light damage . Bales are free from any poisonous or animal non-healthy products or materials If fumigation is required , costs are not included in our prices and will be quoted once protocol is received .
Fair Grade Crude Protein (odm) - 16-18 % Adf Acid Detergent Fibre - 32-35 % (plus/minus 10 Percent) Ndf Neutral Detergent Fibre - 40-44 % (plus/minus 10 Percent) Moisture : 12 % Max Aflatoxin : 20 Ppb Max Purity :> 90% Chop Size: > 10 Cm Gmo : Free Radiation : Free Dried : Suncured Late Maturity Mid To Late Bloom Moderate Or Below Leaf Content Generally Coarse Stemmed . Alfalfa Hay May Show Light Damage . Bales Are Free From Any Poisonous Or Animal Non-healthy Products Or Materials If Fumigation Is Required , Costs Are Not Included In Our Prices And Will Be Quoted Once Protocol Is Received .
Hazelnut kernel with surrounding shell Sizes Usage : Snacks Size: >17, >18, >19 mm Packaging: 50, 80 kg kraft bags and 1000 kg big bags.
Description : The natural hazelnut kernel is produced by moving the hard shell of fruit Usage : Snack, and bakery Size: 9-11 mm, 11-13 mm, 13-15 mm Packaging: 5, 10, 20, 25 kg vacuum bags in cartons.
Description : Natural hazelnut kernel is processed with heat, so the skin is peeled, and the hazelnut kernel takes it blanched form. Usage : Snack, dried fruit, bakery, and chocolate Size: 9-11 mm, 11-13 mm, 13-15 mm Packaging: 5, 10, 20, 25 kg vacuum bags in cartons.
Description : Natural hazelnut kernel is processed with heat, so the skin is peeled, and the hazelnut kernel takes it roasted form. Usage : Snack, dried fruit, bakery, and chocolate Size: 9-11 mm, 11-13 mm, 13-15 mm Packaging: 5, 10, 20, 25 kg vacuum bags in cartons.
Naturel and Roasted Diced Hazelnuts. Hazelnult Kernels cut into smaller pieces with 0.8-3% desired humidity level and 5-30% skin. Usage : Bakery, chocolate, ice cream,biscuits, wafers Size: Any size between 0-12 mm. Packaging: 10, 25 kg vacuum bags in cartons.
Natural, Blanched or Roasted Hazelnut kernels grinded into powder form with 4-6% humidity. Usage : Bakery, chocolate, ice cream,biscuits, wafers Size: 0-1.5 mm, 0-2 mm, 0-3 mm Packaging: 10, 25 kg vacuum bags in cartons.
Whole round stockfish packed in 45 kg bales Cod 30-50 cm, 50-70 cm, 80/90 cm, 100/120 cm, 140/160 cm Haddock 20-50 cm Tusk 20-50 cm, 40-60 cm Saithe 20-40 cm, 30-50 cm, 50-70 cm
