We offer own prodiction, several varieties. Suitable for transportation ( not the soft varieties) Frozen or fresh.
We have Brasilian Fresh Ginger. Please ask information. Only serious buyers.
Premium Sushi Grade Atlantic Tuna Current customer locations include New York and Tokyo. Air transport delivery allows for 24-hour delivery from being caught to chef's table.
Sugarcane bagasse produced and sourced in Europe. No customs or import tax for European customers. Sourced with full compliance to EU law and Voluntary Sustainability Standards (VSS). Peak season, lowest price, from March until August. Low season, highest price, from September to February. Moisture content and packing method tbd with buyer.
Olive Oil extra virgin Olive oil Virgin Olive Oil Nectar
GMO SOYA BEANS GRADE #2 * Type: Fit for Human Consumption * Moisture: 13,5% Maximum * Max Splits: 20% * Protein: 35% basis, 34% minimum * Max Color: 2% * Oil Content: 18,5% basis, 18,0% minimum * Husks: No Husks * Test Weight: 54 Pounds/Min/Bushel * Total Damaged Kernels: 3% Max * Foreign Matter: 2% Max * Radiation: Normal * Heat damaged Kernels: 0,50 % maximum * No Rock, Gravel, Sand, larger pieces of Wood or any particles that are harmful to Human consumption. * Crop: current
Fmcg products, nutella, , pringles, barilla, haribo, mars, twix, sneakers, nestle, milka, kinder, torku, etc. pasta, macaroni, cereals, biscuit, cracker, detergent types, for laundry, dishwashing and household cleaning.and turkish products; hazelnut, olive, apricot, fig, chestnut, sugar, Turkish delight.
Packed traditional cakes and cookies.
Snail caviar.
Unrefined peanut oil unrefined sesame seed oil.
Nile perch fillet.
Onions.
Pork, poultry and rabbit products.
Extra virgin olive oil, vinegar, olives, codfish.
Frozen seafood like lobsters, shrimps and crabs.
Seafood, razor clams and clams, crab, scallops, lobster.Outsourcing
Stevia leaf, stevia stalk.
Food, olive oil, portuguese cheese.
Chicken feet, chicken paw, goat meat, goat cheese, pork meat, beef.
Milk, milk powder, cheese, butter.
