Desiccated coconut powder, coconut milk powder, coconut charcoal, coco fiber, virgin coco oil, RDB coconut vegetable oil, tapioca starch, corn starch, coffee beans, coffee powder, black and white pepper.
Shallots, black pepper, white pepper, salt, rice, durian, salted duck egg, green bean, other agriculture products.
Herbal, agricultural like grains, rice and wheat, plantation.
1. briquettes shisha, wood charcoal 2. copra edible or regular 3. copra meal 4. coconut peat block 5. coconut fiber 6. coconut sugar 7. coconut semi husk 8. desiccated coconut 9. virgin coconut oil 10. palm kernel 11. palm oil (cpo, cp6, cp8, and cp10) 12. spices : ginger, cloves, pepper, tamarind, betel nut, onion, nutmeg, cinnamon, galangal 13. molasses 14. grains :cashew nut, mung beans, sugar beans. 15. cassava flour or modified cassava flour 16. fruit : lemons 17. dry/dried cassava and spices 18. organic rice.
Desiccated coconut û fine grade A. Physical Color : Natural White, free from rancidity, musty or objectionable odor. Flavor : Mild and sweet coconut taste with no off-flavor Impurities : Not more than 5 dark specks/100 gr Granulation ( % retained) : - Mesh no. 8 0 % - Mesh no. 10 û - Mesh no. 14 1 - 10 % - Mesh no. 16 13 - 26 % - Mesh no. 20 34 - 47 % - Mesh no. 30 21 - 33 % - Pan 2 - 12 % B. Chemical Fat Content : 65 ¦ 3 % Free Fatty Acid (as lauric acid) : 0.3 % max PH : 6.1 - 6.7 Moisture content : 3.0 % maximum Residual SO2 : 50 ppm maximum C. Microbiological Total Plate Count : 5000 col/gr max Enterobacteriaceae : 100 col/gram maximum Yeast Count : 50 col/gram maximum Moulds count : 50 col/gram maximum E.Coli : Negative Salmonella : Negative D. Handling & storage The product shall be stored in cool dry conditions free from strong odor or smell. Desiccated coconut û medium grade A. Physical : Color : Natural White, free from rancidity, musty or objectionable odor. Flavor : Mild and sweet coconut taste with no off-flavor Impurities : Not more than 5 dark specks/100 gram Granulation ( % retained) : - Mesh no. 8 0 % - Mesh no. 10 û - Mesh no. 14 1 - 10 % - Mesh no. 16 13 - 26 % - Mesh no. 20 34 - 47 % - Mesh no. 30 21 - 33 % - Pan 2 - 12 % B. Chemical Fat Content : 65 ¦ 3 % Free Fatty Acid : 0.3 % maximum (as lauric acid) PH : 6.1 - 6.8 Moisture content : 3.0 % maximum Residual SO2 : 50 ppm maximum C. Microbiological : Total Plate Count : 5000 col/gram maximum Enterobacteriaceae : 100 col/gram maximum Yeast Count : 50 col/gram maximum Moulds Count : 50 col/gram maximum E.Coli : Negative Salmonella : Negative D. Handling and storage: The product shall be stored in cool dry conditions free from strong odor or smell. 50 kgs/ PP bags, 19.5 mts or 49.5 mts per container
