Fruits Suppliers and Manufacturers

Item: Broken star anise Shape: Small pieces Color: Natural color Style: Dried Processing type: Blended Drying process: AD Moisture: 13.5% max Admixture: 1% max Feature: No fungus Packing: PP bag (net 20 â?? 30kgs) 8.5 MT/20FCL; 18MT/40HC Shelf-life: 2 years Origin: Vietnam Brand: OEM Certificate: KOSHER/ ISO/ HACCP/ Customer's requirements MOQ: 1 container 20ft FCL

Item: Cassia Chips/ Cinnamon Chips Processing type: Blended Drying process: Sun dried Color: Natural brown Shape: Piece Taste: Sweet and hot Part use: Bark of casia Shelf life: 2 years Storage: In dry and cool place Origin: Vietnam Moisture: 13.5% max Admixture: 0.5% max Volatile Oil Content: 4% min Length/ Size: 0.5 â?? 1.5 cm max, 10% under Thickness: 2 mm min Style: Dried Quality: No moldy, not worm-eaten, not rotten and not black inside-fragrant, No fungus, natural color (skin removed if required) Packing: PP Bag (net 20-25 kg)/carton or Customerâ??s Request Brand: OEM Certificate: KOSHER/ ISO/ HACCP/ Customer's requirement MOQ: 1 container 20ft FCL 11 MTS/20FT; 23 MTS/40HQ

Item: Cassia/ Cinnamon Powder Processing type: Raw Drying process: Sun dried Color: Natural reddish brown Shape: Powder Taste: Sweet and hot Part use: Bark of casia Shelf life: 2 years Storage: In dry and cool place Origin: Vietnam Moisture: 11% max Admixture: 0.5% max Volatile Oil Content: 1-1.5% min (2% or 2.5% or 3% min) Thickness: 1.5 - 2.2mm Style: Dried Feature: No mould and no fungus Quality: No moldy, not worm-eaten, not rotten and not black inside-fragrant, No fungus, natural color (skin removed if required) Packing: PP, PE Bag (Net 20-30 kgs) or Customerâ??s Request Brand: OEM Certificate: KOSHER/ ISO/HACCP/ Customer's requirement MOQ: 1 container 20ft FCL 15MTS/20FT; 25MTS/40HQ

Item: Canned whole baby corn Type: - Whole baby corn in 8up - Whole baby corn in 12up Ingredients: Baby corn, water, salt (1%), citric acid (1%) Brix: Min 4-5% Salt: Max 0.6% Color: Yellow Taste: Salty and sweet Can size: 15OZ Net weight: 425g Drained weight: 200g Packing: 24 cans per carton Can: - Normal lid - Easy open lid Shelf-life: 3 years after production date Storage: In dry and cool place Origin: Vietnam, Thailand Brand: OEM Certificate: HALAL/ISO/HACCP and following customer's requirement MOQ: 1 container 20ft FCL

Dehydrated Vegetables: 1. Carrots 2. Beets 3. Broccoli 4. Cauliflower 5. Onions 6. Garlic 7. Potatoes 8. Sweet potatoes 9. Tomatoes 10. Cucumbers

Dehydrated Root Vegetables: 1. Ginger 2. Turmeric 3. Horseradish 4. Parsnips 5. Turnips

Dehydrated Leafy Greens: 1. Spinach 2. Kale 3. Collard greens 4. Swiss chard 5. Arugula

Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. These low calorie seeds can be added to smoothies and oats or used to create chia pudding and chia egg great for vegan baking. Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. Chia pudding is a popular way of enjoying these powerful seeds. Simply prepare the night before by adding chia seeds to your favourite yoghurt (we recommend coconut yoghurt) and leaving overnight. The seeds swell and thicken the yoghurt. Then simply top with homemade granola and fresh fruits for the perfect breakfast. They can also be used to create a â??flax-egg,â?? ideal for vegan baking. Instructions below on how to create a flax-egg. This can be used wherever a regular egg is used as a like for like replacement. It works by helping to bind the ingredients together within the recipe â?? perfect for muffins, cupcakes and cakes. Benefits of organic chia seeds High in fibre Good source of vegan protein Contains healthy fats Low in saturated fats Low carbohydrates No sugar content Natural thickening agent Versatile 100% organic Ways to use chia seeds Add to smoothies to boost protein intake Make chia pudding by adding chia seeds to yoghurt and leaving overnight Use as an egg replacement for vegan baking Add to oats for a high fibre breakfast

HS Codes: 0906.11.00 Product Description: Cinnamon is using mainly as an aromatic condiment and flavoring additive in a variety of cuisines, breakfast cereals, snack foods, coffee, tea, bakery and etc. Specification: Shape: Long Stick AA with average length 20-60 cms or customize as per customersâ?? requirement Diameter: 1.5-1.8 cms. Color: brownish Yellow Moisture: plus minus 14% (Average) Taste: Sweet and spicy Origin: Africa, Vietnam, Indonesia Packing: In PP Bags 25 kgs per bag or customize MOQ: 1 x 20' FCL 6 MT and 1 x 40' FCL 12 MT Shelf Life: 18 Months Lead Time: 30 days after receiving deposit

HS Codes : 0907.10.00 Product Description: Cloves are an aromatic flower buds used in traditional Chinese medicine and in cooking desserts, bakery, meat, fish and in the food, pharmaceutical and cosmetics industry. Our cloves are from the best plantation in Vietnam, Africa. Specification: Moisture Content: 12-13% Color: Brown reddish

HS Codes: 0904.00.00 Specification: Density: 550 and 570 GL and others Moisture: 12.5% Admixture: 0.2% Max. Stone & Stick: None Packing: 25 kgs. in Plastic Bag Origin: Vietnam, Africa and others MOQ: 2-5 MT Lead Time: 15-30 days after receiving deposit depending on MOQ

White poppy seeds are popular in Japanese cuisine for coating crispy tofu, sushi or sprinkled on salads and stir fries for a boost in fibre and added texture.

HS Code : 0801.19.90 Product Description: Our coconut are from the biggest and the best coconut plantation in Sumatra Island, Indonesia.�  We pay attention from the first stage by cooperating with highly experience coconut farmers to make sure coconut are fully matured and process to semi husked coconuts properly . Specification:   Sizes of our coconuts are from 800 grms.-1.2 kgs. And above per piece. Origin:   Asia, Africa and other countries Packing:   In Mesh Bag 40 kgs. per bags

HS Codes 08028000 Specification         7075 Good Origin    ThailandIndonesia Processing Type    Sun Dry Packing   in gunny sack 6080 kgssack MOQ   1 x 20 FCL   18 MT or   1 x 40 FCL 27 MT Shelf Life      18 months Lead Time    Within 30 days after receiving deposit

Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food. More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in Australia include: Low GI White Rice (formerly known as Doongara rice or clever rice) a long grain rice that's uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice. Basmati rice a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry based dishes. It also has a lower GI than regular rice. Jasmine rice a very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed. Arborio rice a much shorter and plump grain, it is typically used in Italian dishes like risotto. Brown rice a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed. Coloured rice black rice and red rice are now available in Australia as well as wild rice. To produce white rice the nutrient rich bran layer is removed. While white rice has lower levels of nutrients it still contains protein, vitamins, minerals and some fibre and is low in fat and salt. When enjoyed in moderate amounts, and as part of balanced meal, white rice makes a positive contribution to a healthy diet. Nutrition credentials of whole grain (brown) rice: Around 85% of the energy in rice comes from carbohydrate. After carbohydrate, protein is the second most abundant constituent of rice. Low in fat, with the small amount being mostly unsaturated. Rice bran is high in insoluble dietary fibre. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. High in potassium and low in sodium. Contains phytochemicals including phenolic acids, phytic acid, plant sterols and saponins. Gluten-free and the most non-allergenic of all grains. Low Glycemic Index brown rice is now available in most supermarkets. 1 cup of cooked brown rice contains 1278kJ, 3g fibre, 5.8g protein, 1.8mg zinc and 98mg magnesium.

Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so most food products containing oats, oat flour or oatmeal as an ingredient contain wholegrain oats. Oats are naturally rich in beta-glucan a soluble fibre found in the bran and endosperm layer of the oat grain. Beta-glucan has been shown to improve blood glucose control after a meal and improves insulin responses as well as decrease cholesterol levels. More recent research indicates oats contain avenanthramides a unique phytochemical that has been shown to help protect blood vessels from the damaging effects of LDL-cholesterol. Nutrition credentials of whole grain oats: High in carbohydrates (mainly starch). The protein content is higher than other cereals, at around 14%. High in soluble dietary fibre, specifically beta-glucan found mainly in the aleurone and subaleurone layers. The fat content is the highest of all grains (7-8%), with fat contained in the endosperm and the germ. The fat is mostly unsaturated. The starchy endosperm of the oat grain contains more fat and protein than other cereal grain. High in potassium and low in sodium. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids (such as ferrulic and caffeic acids), phytic acid, plant sterols and saponins.

Not belonging to the Poaceae botanical family, buckwheat is not classified as a true grain, but rather a pseudo-cereal. Its nutritional profile, nutty flavour, appearance and culinary applications have led it to be commonly referred to as a grain. Buckwheat has played an important role in diets around the world, mainly in Asia and Eastern Europe for around 8,000 years. It is neither a grain popular with bucks or a relative of wheat, but rather, its seeds so closely resemble the much larger seeds of the beech tree that the plant has been called beech wheat, or buckwheat, ever since. Nutrition credentials of buckwheat: High in protein (13-15%), second highest only to oats, and rich in the amino acid lysine. Rich in carbohydrates (mainly starch). Rich in polyunsaturated essential fatty acids, such as linoleic acid. Contains vitamins B1, C and E. Contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of these minerals is also quite high. High in soluble fibre. Provides a potential source of resistant starch, as certain treatments of buckwheat starch or foods containing buckwheat increase the amount of retrograded, non-digestible starch. A rich source of polyphenol compounds. Contains rutin, a bioflavonoid thought to help control blood pressure and possess anti-inflammatory and anti-carcinogenic properties. Gluten free.

Similar to amaranth and buckwheat, quinoa (pronounced keen-wah fits within the pseudo-cereal group as it is not part of the Poaceae botanical family, in which true grains belong. It's loosely grouped as a pseudo-cereal with other grains as it's nutritionally similar and used in similar ways to true grains. Quinoa originates from the Andes, where it has long been cultivated by the Inca people. It is a small, typically light-colored round grain (although it also available in other colours including red, purple and black), similar in appearance to sesame seeds. To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. Most quinoa sold today has already been washed, but it is still advisable for consumers to thoroughly rinse the quinoa seeds under running water prior to cooking, so as to maximize the enjoyment of this pseudo-cereal. Like other pseudo-cereals, quinoa contains significant amounts of all the essential amino acids. Quinoa is traditionally produced in South America in higher altitudes and cooler environments than Australia. The Rural Industries Research and Development Corporation (RIRDC) is currently undertaking trials of quinoa in Western Australia. The project aims to select suitable varieties and growing regions to produce quinoa in Australia.