packe 1 kg/ plastic box. 12 kg/ staxofoam box. Brix is 16%
Fresh grapefruits packe 12 pac/ carton box. Brix is 12-14%.
Date, pistachios, saffron, urea, zahadi date iraq .diesel and jet fuel and meat.
Cut flowers rose, marigold , chrysanthemum , orchids , fresh onion, okra / lady finger (bhindi), grapes , rice in the husk rice , groundnut , maize sweet corn.
Port of loading :Egypt Port of discharging :Bahrain Quantity 3360 cartons Shipping method by truck
Packing details Corugated Box Packing: Net weight of box 3.50 / 4.00kg, 4.50kg Fruit count / Box (3.50 kg net wt.) : 180 to 200grm 18 to 19 No. 200 to 250grm. 15-16 No. 250 to 300grm. 12-13 No. Above 300grm. 10 No. SIZES AS PER CODES: Size Code Weight in grams (minimum) Diameter in mm (minimum) A 400 90 B 350 80 C 300 70 D 250 60 E 200 50 Details: Minimum Weight 180gm, maximum weight 400gm. Colour of arils : Dark Cherry red. T.S.S. : 15 to 16. Acidity : 0.35- 0.39%. Taste : Sweet Availability : January | February | March | April | July | August | Nov | Dec
Bananas contain about 74% water, 23% carbohydrate, 1% protein, and 0.5% fat. A 4-ounce banana without the peel is a good source of vitamin B6, potassium, and fiber. Ripe fruits can be pulped for puree for use in a variety of products including ice cream, yogurt, cake, bread, nectar, and baby food. Ripe bananas can be dried and eaten, or sliced, canned with syrup, and used in bakery products, fruit salads, and toppings. Green (unripened) bananas can be sliced and fried as chips. Whole green fruits can also be dried and ground into flour. Vinegar and alcoholic beverages can be made from fermented ripe bananas. Specifications Length 6 Inch & Above Caliber 40 mm TO 46 mm Maturity Age 11 Weeks - 13 Weeks Hands 3/4/5/6 Packing : 7 & 13 & 20 Kg NET Weight Box Box Types 5 Ply At The Bottom & 3 Ply At The Top Total No. Of Boxes 1540 Boxes (40 FT Reefer Container) Total Net Weight 20.20 Tons (40 FT Reefer Container) Refer to Container Temp. +13C Peak Season October To June Processing Time 10-15 Working Days After Confirmation
After harvesting the fruits are graded according to size shape maturity and freedom from diseases and blemishes The cut surface is treated with a suitable fungicide to control fungal decay Grading Size Weight A 1500 g and over B 100 1500 g C 800 1100 g D Less than 800 g Baby Approx 550 g Storage When fruits are transported for long distances or to be stored for several days refrigerated transport is required to slow down ripening process In tropical areas partially ripe healthy and unbruised pineapple could be stored for almost 20 days when refrigerated at 10130C with RH 8590 Fruits harvested in early stage of ripening are stored at 710C Exposure of pineapples to temperatures below 7C results in chilling injury Controlled atmosphere storage 35 O2 and 58 CO2 delayed senescence and reduced respiration STORAGE TEMPERATURE Temperature 7 10 C Half ripe or fully ripe fruits 10 13 C Fully green fruits Relative Humidity Storage Period 85 95 35 weeks depending on cultivar and ripening stage Freezing point 1C
Highest quality fresh, juicy red apples.
Highest quality oranges.
Highest quality alphonso mangoes.
Highest quality Watermelon.
Pineapple is rich in vitamins C and B6, as well as manganese
Mango
Banana
Pomegranate
pomegranates
Fresh Orange
Makhana or fox nuts, rice, maize, cumin, chillies, cardamom, pulses and cereals, dry fruit makhana like fox nut, spices like dry red chillies, bay leaf, cloves, ginger powder, black pepper, herbal products like spirulina powder, pluses like toor daal, black soybean, munsiyari rajama red, onion, juice, mineral water, poultry feeds, maize, white maize, wheat, rice, ginger, garlic, dry onions.
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