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Sugar beet ICUMSA 45 , with DDP parity Central European 500-5000 MT/month(Italian,Hungarian, Slovak, Austrian, Romanian, Croatian, Serbian...) railway station with Cargo train for sale! PRICE: 625 Euro 1000 Tonnes x 12 months. Minimum order:10 wagons 500 Tonna x 12 months 649 Euro ; Over : 3000 Tonna/month individual price! Packing , 50 kg in waterproof 3 layer plastic bag, 1 ton big-bag. Origin: Turkish With obligatory EU documentation for food products. Payment : by LC (( * as an option in case of advance payment - 20 euro/ Tonnes discount! )) Procedure : LOI + RWA bank certificate (Nothing before!); FCO ; Contract signing + Letter of Credit opening; delivery to the specified railway station ! Since you are not a wholesaler (with warehouse, price list, service staff). But an importer willing to deliver this small quantity by rail! Therefore he can deliver with this process, he cannot deviate from it, not even in quantity. More information ONLY BY LOI AND RWA. Any request or request you have, please write in the LOI of the buyer. B R G Susanna Csoma ev Sales
We are the official Mandate of the biggest Sugar Seller in Brazil. The procedure which is on the FCO and the CONTRACT are not negotiable (Procedure of the Brazilian End Seller). Straight Forward Procedure: - LOI - SCO - ICPO + RWA - Draft Contract Proof of Product against Proof of Fund. 1/ We are not giving Performance bond (People have not been giving PB for 4 years in sugar) 2/ All negotiation will be made bank to bank ARTICLE 52: PENALTY /FINES Two percent (2%) of total contract value applicable to all the Parties if either party fails to fulfill the terms of the SPA/ Contract at any point of time. Price depends on the quantity: (Here is the example of our last client) 100,000 MT SPOT - via DLC as a guarantee ($290) 200,000 x 12 - ($275) via DLC PS: Buyer needs to provide an Official LOI to get an Official FCO. We are RWA to have a Conference Call at anytime. Respect & Transparency are KEY to make a deal come true.
Sugar beet Icumsa 45 1* ,CIF Mersin price about 448-489 USD/ MT, 12.500- 100.000 MT/ month. We will give you the exact price in the FCO after the LOI from the buyer. After acceptance of the FCO, please send us the bank RWA within 3 days. Thank you for your understanding
Our company (Brazil) is a producer of cane sugar ICUMSA 45, corn, soya beans. We offer the highest quality product. Prices are in USD / MT on CIF Eu seaport terms for annual contract: Sugar ICUMSA 45 : 12,500MT X 12 months $409.00 25.000 MT X 12 months $398,00 50,000 MT X 12 months $392.00 *Payment open Irrevocable, transferable LC, DLC or SBLC.
We can supply SUGAR ICUMSA45 We are leading supplier of white crystal sugar icumsa 45 high quality , Offer you the best quality sugar that is highly consumable. It has no smell, no virus, no usage of chemicals; thus we ensure you it is safe for consumption. Neither it contains any hard or insoluble particles of sugar. Uses of ICUMSA 45 sugar It is used to bring sweet flavours in your meals FOB :327 Soft prices 21,04,2022 SUGAR ICUMSA45 420 USD/MT / 35,000MTx12month SUGAR ICUMSA45 397 USD/MT / 50,000MTx12month SUGAR ICUMSA45 374 USD/MT / 100,000MTx12month SUGAR ICUMSA45 357 USD/MT / 150,000MTx12month You are ready please send us your consignee details listed below; in order for us to prepare your Purchase Contract After receipt of payment we shall immediately move forward to pack and ship your goods You are ready� please send us your consignee details listed below; in order for us to prepare your Purchase Contract Company Name: Company Address: Phone Number: Representative: Name: Product Name: Product Quantity: Packing Preference: Discharge Port (City, Country): We look forward to establishing and strengthening our business relationship with you. For price and other details please share LOI and company profile. Payment Term - LC. Please inquire about current prices. Thank you and have a blessed day
Product Type:Sugar Type:White Granulated Sugar Form:Granular Processing Type:Refined Color:White ICUMSA:45-1200 Brix (%):4 Purity (%):99.9 Shelf Life:2 Years Primary Ingredient:Cane Sugar
Quick Details Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Overview The use of parsley has been recorded in history since the Roman times. Since then, until now, it serves as a garnish to almost every savoury dish. It is cultivated worldwide, and although the leaves variate from one region to the next, the taste remains very similar. North Africa and the Middle East are mass processors of parsley in its dry form. Common Uses Parsley in its dry form can be added to mixed herbs spices used in meat rubs, vinaigrettes, bean dishes and vegetable soups. It complements egg dishes, roasted vegetables and herb breads very well. Most Italian dishes are enhanced with parsley in the form of mixed herbs blends. Parsley is often described as the perfect experimental herb as it more commonly adds flavour than overpowers due to its subtle aroma and flavour and can handle long cooking times. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Liquorice is a dried root from a plant that is indigenous to the Middle East and Central Asia. The roots are harvested, cleaned, beaten and when the roots reach straight lengths, it is dried. Liquorice roots add sweet flavours to cakes and baked goods. Common Uses Liquorice root can be ground and added to a coffee blend, as a natural sweeting agent. It is highly recommended in gamy meats to enhance the already sweet element that these venison cuts hold. Liquorice is very often used in desserts such as ice creams, panna cotta, toffees and liqueurs. It can be used to flavour sugar and dried fruits. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Delicacy mangalica salami from Hungary! Thick sausage with a deep, definite aroma and characteristic aromatic smell. It represents a complex and pleasant taste, its unique aroma is given by a hint of white pepper, allspice and nutmeg. A premium, smoked, matured dry artisanal thick sausage made from free-range mangalica meat. Ingredients: mangalica pork, mangalica bacon, beef, spices, nitrite salt (table salt, preservative: sodium nitrite), gluten-free vegetable fiber, dextrose (glucose). Contains no allergens. The weight of 1 rod in well designed packaging is about 450 g. Available types: delicacy, hot spices, with cranberry, with green pepper, with raisins.
READY TO BAKE FROZEN CHESTNUT POTATO SCONES Chestnut scones with potato and reduced wheat flour content, packed in bag for retail. Preparation is very easy and quick. Frozen products should be placed 2-3 cm apart on a baking sheet with baking paper. No need for thawing - they are ready in a pre-heated oven at 190 �°C in 20 minutes. Main ingredients: chestnut mass, wheat flour, margarin, potato, egg, salt. Weight: 300 g Shelf life: 12 Months
Fermented & Processed Pickles Fermented and processed pickles create tasty salads, snacks, side dishes and toppings. They are low in fat, fresh and can be easily stored. In Egypt and the Middle East, torsi â?? a mix of vegetable pickle is an everyday side dish for breakfast, lunch and dinner. Pickled radishes, turnips, carrots, cucumber, onion and chili are the most commonly consumed, together with cauliflower, olives and lemon. There are many health benefits related to adding pickled vegetables to one's diet. Ancient Egyptians loved pickles and Cleopatra claimed that pickles helped her maintain her beauty. It increases your metabolism, brine pickles are calorie free, they are ideal for low carb snacking and good for the digestive system. Our fermented and processed pickles are prepared with cold, salted brine for up to three months so that the bitter compound is removed, the vegetables are softened and imbued in flavor. It is then washed and sorted and packaged in containers in a brine solution for its preservation. The harvesting process plays a key role in our pickle produce. Our farmers select the finest olives and vegetables. Each olive is selected according to ripeness before the fermentation process commences. For the preservation process, our vegetables and olives are transferred to large tanks that are filled with a brine solution, which is made up of water and 10% salt. It takes up to three months for the fermentation process to be completed. This process is necessary to break down the sugar in the vegetables, and to produce the carbon dioxide so that the pickled vegetables can be stored for many months after packaging. Once the fermentation process is complete, the vegetables and olives are removed from the brine and immersed in water to remove all the salt. At this stage any slicing and selecting takes place. The vegetables and olives are then packaged with a liquor consisting of brine and labelled for shipment.
Sugar.
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Overview Lemon Grass is an herb that has a pungent citrus flavour hence why it is called lemon grass. It is widely used in Asian cuisine and for medicinal purposes worldwide. It is also most commonly used in teas and the dry form, whether powder or pieces is easy to store for daily or occasional use. Common Uses In its dry form, it is used for meat rubs. It gives exceptional depth to curries and stews and is very popular in dishes that come from the Asian Continent. Using lemon grass with poultry, meat, fish and seafood adds acidity to the flavours. In African countries, it is mostly used as tea. The oil extracts are used as a preservative of foods. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Mint is one of the most valued and versatile herbs. Its sweet and strong aroma and flavour is the star in many sauces, desserts and spice rubs. It is one of the most popular herbal tea herbs, and its essential oils are highly valuable. Common Uses Spearmint is used in mint sauces that are available worldwide. Mint sauces accompany lamb dishes extremely well. Wines are also flavoured with mint specifically peppermint. Many desserts require peppermint to make them perfect. This includes chocolate, orange and ice cream desserts. Both spearmint and peppermint add refreshing tastes to casseroles, stews, salads and cooked vegetables. Mint is also used in chutneys. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Thyme is a perennial plant that is grown and processed throughout the Middle East and Europe. The aromatic and pungent flavour releases is a perfect companion to tomato dishes and of course, meat dishes. It is a vital seasoning ingredient in Creole and French recipes, specifically in dry format. Common Uses Thyme is commonly used to enhance the taste of soups, vinaigrette, bean dishes, grains and tomato sauces. It also enhances corn dishes very well with its distinctive flavour. In the Mediterranean region, thyme is most often used to prepare lamb as it breaks down the gamy flavour of lamb and of course, venison. It is used to flavour cheeses, lentil dishes and elevates egg servings, such as omelettes very well. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date
