we have all fruits and vegetables in frozen and dehydrated for export .with following all country norms with great packaging .
Freshly Pre-cleaned, ready to cook vegetables with no added colours or preservatives. The vegetables are peeled and finely diced into small pieces, and they are frozen when fresh using the revolutionary individual quick freezing technique. This helps preserve the nutritional content and flavour of the vegetables. Available in both Retail and Catering Pack.
Red Shallot Onion - Shallot that is fully peeled, cleaned and blanched and ready to use as red small onion is an integral item in most variety of southern ethnic foods. It is also famous for the medicinal properties and rich in vitamin source. Shallots are highly nutritious and offer multiple health benefits. The high antioxidant property prevents oxidative stress and reduces inflammation. The mind flavor makes an excellent addition to several dishes like dressings, salads and soups.
Product Description Product Type : Frozen Soursop Latin Name : Annona muricata Cutting size : tidbits/chunks Catch Area : Can Tho, Dong Thap Province, Vietnam. Product Country of Origin : Vietnam. Description : Frozen Soursop are made from matured soursop conforming with the standard procedures & under strict hygienic conditions. Price of product ( USD price or FOB price) : USD 2500 - USD 3500 per MT Product origin : Vietnam Key Specifications/Special Features : Brix (%) : 11-up Odor: Characteristics of Soursop Color: Green Skin - White Meat Texture: Soft, Juicy Minimum Order Size and Packaging details : 1kg PE/PA with rider/sticker or 10kg bulk bag. MOQ: 20'FCL
Product Description : Product Type : Frozen Edamame Latin Name : Glycine Max Harvest Area : Dong Thap Province, Vietnam; Product Country Of Origin : Vietnam Description: Frozen Edamame are made from matured edamame conforming with the standard procedures & under strict hygienic conditions." Price of product ( USD price or FOB price) : USD 3600 - USD 3900 per MT Product origin : Vietnam Key Specifications/Special Features : Odour : Characteristics of Edamame Colour : Green Texture : Soft Foreign Matter (/100 g) : Absent Minimum Order Size and Packaging details : 1kg PE/PA with rider/sticker or 10kg bulk bag. MOQ: 20'FCL
Fresh ecuadorian Pitahaya. 2.5 Kg per box
Wild Garlic ( Frozen )
GREEN BEANS- CUT 25 - 30 (80%) > 30 (5%) < 25 (15%)
ARTICHOKES SIZE 30 - 70 MM
100% Cauliflower Size (mm) 30 - 60 ± 2 tolerance
GRILLED EGGPLANT 100% Eggplant
MIXED VEGETABLES 33% green beans, 34% carrots, 33% peas
GREEN BROAD BEANS - WHOLE 100% Green broad beans
SPINACH - MINCED 100% Spinach
TARO - DICED 10 X 10 100% Taro Size (mm) 10 X 10
PEAS & CARROTS 40% Peas, 60% carrots
100% Molokhia
GREEN BROAD BEANS - PEELED 100% Green broad beans
BROCCOLI - WHOLE FLORET 100% Broccoli Size (mm) 40 - 60 2 tolerance
This is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Use: The sweetness of carrots allows the vegetable to be used in some fruit-like roles. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish. Carrots can also be used alone or with fruits in jam and preserves. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables. Carrots can be eaten in a variety of ways. Only 3% of the �²-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
