Types Of Chick Peas
Kabuli : Kabuli Chick peas sizes are 7, 8, 9 and 10mm and hence a very low glycemic index which may make them suitable for people with blood sugar problems. Kabuli Chick peas, which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean. The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream colored and are almost exclusively used whole. They are preferred through the Mediterranean region. Kabuli Chick peas is used mainly in salad bars, soups, snack food, vegetable mixes, or ground into hummus. It is widely used in Spain, Algeria, Pakistan, UAE, Saudi Arabia, Jordan, United Kingdom and Italy, Middle Eastern and Mediterranean cuisines.
Whole Red Lentils : Whole Red Lentils are 1/2 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils have traditionally been used as a meat substitute.
Parameter Requirements Comments/ Variation
Physical Characteristics The Lentils shall be hard and well filled
Purity 99% min. by weight Whole Lentils, defective Lentils and seed coats
Moisture 14% max -
Defective Seeds Container: 3% max by weight Lentils not of the specified variety. Lentil kernels that are broken, heat damaged, hail damaged, insect damaged, frosted, shrivelled, split, chipped, sprouted, affected by mould (field or storage). Includes pods that contain Lentils, whether broken or unbroken and loose seed coat.
Bulk ship: 5% max by weight
Varietal Restriction 1% max by weight Lentils not of the specified variety.
Poor color 1% max by weight Discoloured Lentils have excessive discolouration of the seed coat as per the Pulse Australia Lentil Photographic Charts. Includes disease, frost and water staining.
Screen size Aldinga 2.2mm slotted hole If whole lentils fall through then classed defective. All material that passes through screen is part of defective or foreign material as applicable.
All other varieties 2 mm slotted hole
Foreign Material 1% max by weight Unmilliable material and all vegetable matter other than Lentil seed material.
Unmillable Material 0.1% max by weight Soil, stones, metals and non-vegetable matter.
Field insects One (1) max. Dead per 200 g sample
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
Packaging Details
Poly bag / carton box of 10 kg.
Containing 10 eviscerated Chicken Individual Warped Packed. (external shrink pack).
Details :
Well Dressed and cleaned,
With or without skin.
No bruise,
No Blood,
No bad smell,
No feather
No Broken bones,
Dry, moisture less than 5%, 100%
Fresh and Frozen
Clean
No Feathers
No Bad Smell
No Blood
No Black Pad
No Bruise
No Chemical Burns
Broken Bones Less than 3%
Moisture Less than 1%
Chicken feet pad retained and without damage
Frozen Requirement :
Blast Frozen at -40o C
Stocked at -18o C
Package Requirement :
Packing carton contains 4 poly bags x 5kg/per bag=20kg/per carton
Total 27 MT of frozen chicken feet using 40 high-Q containers stored at -18o C
Processed Grade A Frozen Chicken Feet
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Physical press up to 60, corn oil is made from the germ of corn. With transparent-golden color and light flavor, our corn oil will spread less smoke when cooking, having stronger antioxidation.
The corn oil contains nocholesterol, rather, it can dissolves cholesterol accumulated in the blood. Long-term consumption of corn oil is beneficial to patients with hypertension, obesity, diabetes, and coronary heart disease.
NZMP Cheddar is manufactured from fresh milk from grass fed cows, sea salt, rennet and our own proprietary starter cultures, to deliver a mild, distinctly New Zealand, cheddar flavour.
For best functional performance, cheese should be used within 14 months from its date of manufacture, provided it is stored at the recommended temperature of 4C
We also offer;
Cheddar Cheese Frozen
Cheddar Cheese for Manufacturing
Coloured Cheddar Cheese
Frozen Functional Cheddar Cheese
Mature Cheddar Cheese
Strong Cheddar Cheese for Manufacturing
Young Cheddar Cheese for Manufacturing
Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chick peas are used mainly in dhal, sauces, puffed or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chick peas, which only grows in southeast Turkey, where it is believed to have originated. Desi chick peas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in color from brown, light brown, fawn, yellow, orange, black or green. They are normally dehulled and split to obtain dhal and are favored in India. It is mainly produced in Australia, Canada, Myanmar, Ethiopia, Tanzania and Malawi in Africa & exported to India, Bangladesh, Pakistan & Sri Lanka.
Specification of Desi Chick Peas
Properties Values / Limits
Foreign Matter Max. 1%
Green (Cotyledon color), Immature, shrunken, shriveled seeds Max. 3%
Broken and Splits Max. 2%
Damaged and Weeviled 3% (Weeviled 2% max.)
Moisture 10%
Varietals Admixture Max. 3%
Processing The grades are Machine Cleaned, HPS (hand-picked and selected) Sortexed
Storage Chick peas can be stored for 6-12 months, without exposure to heat, light and moisture.
Certificate Of Analysis:
Each shipment to include a certificate.
Description:
Organic Soybean Oil is derived from a Non-GMO Organic plant source. The organic beans originate from the USA, South America, and/or India, depending on availability. The beans are crushed, and oil refined and processed in the USA.
Appearance, Flavor & Color
Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
Average Analysis:
Iodine Value: 118 -135
Peroxide Value: Max. 1.0
Acid Value: Max. 0.10%
Moisture: Max. 0.10%
Smoke Point: 440F 460 F
Flash Point: 600F
Fatty Acid Composition:
Palmitic Adic C 16:0 8.0 - 14.0
Stearic Acid
C 18:0
3.0 -5.0
OLEIC ACID
C 18:1
20.0 - 25.0
LINOLEIC ACID
C 18:2
50.0 - 57.0
LINOLENIC ACID
C 18:3
6.0 - 8.0
STORAGE:
Store at 65 75 F in a dry and odor-free environment. The shelf life is 2 years from date of manufacture in unopened containers.
USAGE:
Soybean Oil is adaptable to nearly every fat or oil application in the food industry. Its high stability yields suitability for frying, roasting, and sauting. Soybean Oil works well with other ingredients including other fats and oils; it is used in salad dressings, sauces and baked goods. Soybean Oil also has pharmaceutical, industrial, cosmetic, and agricultural industry applications.
Markings:
As per the buyer specifications suggested
Country Of Origin
Manufacturer
Importer
Batch Number
Purchase Order Number
Julian Date
Packaging: Drums and Totes
Documents:
Lot or batch numbers Date of Manufacture
Product
Code Product Description Chemical Properties
Physical Properties Packing
IODINE VALUE
(WIJS)
(g l2/ 100g)
FREE FATTY ACID
(AS % PALMITIC)
MOISTURES & IMPURITIES(%)
Peroxide Value
(MEQ/kg)
MELTING POINT
(C)
Color 5 LOV
(Max)
Cooking oil
RBDP Olein IV 56
56 Min
0.1 Max
0.1 Max
1 max
24 max
3R
Jerrycan
RBDP Olein IV 58
58 Min
0.1 Max
0.15 Max
1 max
9 max
3R
Jerrycan
We provide premium grade of Palm Cooking Oil in from 5 Liter to 20 Liter onward in jerry can, PET Bottle, tin, drum etc.
We provide all type of packaging for Palm Cooking Oil from 1 Liter to 25 Liter.
We supply all types of Palm Cooking Oil: CP6 to CP10
We have PETE bottle, Jerry Can, Plastic or Steel Drum, Flexi bag or Flexi tank. We can offer very good and reasonable price for importers.
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
Regular white garlics have been fermented to perfection to give you those rich, sweet and black cloves.
Black garlic is sweet meets savoury, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, smooth texture with a melt-in-your-mouth consistency similar to a soft dried fruit.
Itâ??s made without additives and preservatives.
â??
We offer the black garlic in two forms;
60g of black garlic cloves without peel in a sealed container.
Individual unpeeled black garlic bulbs, approximately 50g to 65g per bulb.
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
Description  Matured top grade quality gingers from the biggest and the best gingers plantation in Thailand Available in mixed sizing or selected sizes
Specification Matured Fresh Gingers available in mix sizes from 100 gms500 gms and up
Origin  EU Africa and Asia
Packing 20 or 30 kgs in mesh andor 1013 kgs in corrugated box
MOQ 120 FCL reefer container 13 MT or 1 x 40 FCL reefer container 27 MT
Organic High Oleic Sunflower is a vertical Organic Process, our supplier chooses the organic seeds that need to be crushed, they then oversee the crushing of the seeds into a liquid. Additionally, a large ORGANIC refinery processes the oil into the finished High Oleic Sunflower we bring to market. Important controls and specification are followed by an extensive QA/QC team to insure quality and ORGANIC status.
DESCRIPTION
New hybrids of the traditional sunflower species produce an oil unusually high in oleic acid (C18:1). The appearance of this new hybrid only differs in the color of the kernel shells from off white to silver gray compared to black resp. black stripes. The seed is pressed and then extracted. The subsequent 4 step refining (deacidification, bleaching, steam deodorization, and winterization) results in a very light transparent refined high oleic sunflower seed oil with excellent oxidative stability.
ORIGIN:
The Netherlands and France
CERTIFICATE OF
Each shipment to include certificate.
ANALYSIS:
APPEARANCE & COLOR
Appearance: Light transparent / Color: Lovibond 5 14 2.0 red
SPECIFICATIONS
Density (20 C)
0.912 -0.924
Refractive Index (20 C)
1.464 -1.474
Iodine Value
80-97
Peroxide Value
1.00 max
Saponification Value
187 â?? 197
Smoke Point
ca. 240�° C
Free Fatty Acids (% of Oleic Acid)
0.10 max
FATTY ACID COMPOSITION
Palmitic Acid
C 16:0
5.0 % max
Stearic Acid
C 18:0
6.2 % max
Oleic Acid
C 18:1
75 â?? 90 %
Linoleic Acid
C 18:2
17 % max
Linolenic Acid
C 18:3
0.3% max
Arachidic Acid
C 20:0
0.69 % max
Behenic Acid
C 22:0
1.6 % max
Other Fatty Acids
3 % max
STORAGE:
Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen topping is of advantage)
USAGE:
The excellent stability to oxidation is comparable to that of a good olive oil and approximately twice as high as with traditional sunflower oil and soybean oils. It is therefore, particularly suited as a fat component and carrier for pharmaceutical and cosmetic formulations. Its usage in food: in baker's ware and pastries (un-hydrogenated spray oil), baby food and margarines, as a baking and frying oil (high smoke point). Like olive oil, high oleic sunflower seed oil is believed to favorably influence the human cholesterol metabolism due to its high content of monounsaturated oleic acid (C18:1).
Salted Creamery Butter is made from high quality fresh cream using world leading butter making technology. Salted Creamery Butter consistently delivers the superior flavour and mouthfeel needed in many applications such as baked goods and spreads. It also serves as an ingredient in a wide range of food products.
This ingredient has the following features:
Manufactured from pasteurized milk or cream
Is frozen after manufacture to preserve the pure, clean and fresh flavour of New Zealand's finest cream
Salted Creamery Butter is full of natural goodness it contains no additives, flavours or preservatives
Is produced in a sophisticated processing plant to ensure product consistency
Light yellow Colour and creamy taste have benefits for both industrial processors and consumers
Is microbiologically more stable then unsalted butter
Salted Creamery Butter is a perishable food. In order to preserve its pure clean flavour it should be:
Kept frozen at -10C to -25C in accordance with importing country regulations
Kept away from odours
Kept out of direct sunlight
Used strictly in rotation
Provided that the packaging remains intact and the above storage conditions are followed, Salted Creamery Butter will have a shelf life of 24 months from the date of manufacture.
Unsalted Creamery Butter is made from high quality fresh cream using world leading butter making technology. Unsalted Creamery Butter consistently delivers the superior flavour and mouth feel needed in many applications such as baked goods and spreads. It also serves as an ingredient in a wide range of food products.
Unsalted Creamery Butter is a perishable food. In order to preserve its pure clean flavour it should be:
Kept frozen at -10C to -25C in accordance with importing country regulations
Kept away from odours
Kept out of direct sunlight
Used strictly in rotation
Provided that the packaging remains intact and the above storage conditions are followed, Unsalted Creamery Butter will have a shelf life of 24 months from the date of manufacture
This ingredient has the following features:
Typical milk fat of 82.9%
Creamy flavour
Good texture and body
Frozen after manufacture
Frozen shelf-life of 24 months
Lower risk of microbial growth due to fine moisture dispersion
Regular Skim Milk Powder (SMP) for Ultra Heat Treated (UHT) milk is a soluble powder made by spray-drying fresh pasteurized skim milk. This ingredient is powdered nonfat milk solids for recombined UHT milk, suitable for UHT applications.
This ingredient has the following features:
Good solubility
Good dispersibility
Low-fat content
Clean flavour
Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Regular Whole Milk Powder for Ultra Heat Treated milk is a soluble powder made by spray drying fresh pasteurized whole milk.
This ingredient has the following features:
Good solubility
Good flow properties
Full fat content
Rich creamy flavour
Whole Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
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