Machinery and equipment, for the dairy and beverage industries..Development, production, installation and maintenance
Copper cathode, copper wire scrap, sunflower oil, soybeans seeds, used rails, palm oil, urea 46% nitrogen granular, white corn, sisal fiber, cashew nut, sesame seed, hardwood charcoal, a4 paper icumsa 45 sugar, wood pellets, paper scrap, used engines, yamaha cardboard engines, pet bittle scrap, almond nuts, pistachio nuts, battery scrap, computer scrap, phone scrap, beef meat, goat meat, lamb meat, wet salted cow, cocoa, arabica coffee.
LAMB MEAT HS Code 02045011 PRICE = US$5.5/KG CIF ORIGIN: SOUTH AFRICA PACKAGE: 1KG,5KG,10KG,15KG,25KG,50KG MIN ORDER:500KG DESCRIPTION Beef and Lamb Farm Assurance/ Assured Auction Mart Red Tractor Assurance for Farms �?�?�?�¢?? Beef and Lamb (Previously ABM Beef and Lamb Assurance) Farm Assured Welsh Livestock (FAWL) Red Tractor Assurance for Livestock Markets and Collection Centres (Previously ABM Auction Market Standards) NIBL FQAS Northern Ireland Beef and Lamb Farm Quality Assurance Scheme QMS - Cattle and Sheep Genesis Quality Assurance (Whole Farm) (Beef and Sheep Module) Transport Red Tractor for Livestock Transport Scheme (Previously ABM Transport Standard) QMS - Haulage Abattoir Red Tractor Assurance Meat Processing Scheme (Previously ABM Abattoirs & Cutting Plants) Global Food Standard (BRC) + Red Tractor Assurance Meat Processing Scheme (Traceability and Animal Welfare Modules) International Food Standard (IFS) + Red Tractor Assurance Meat Processing Scheme (Traceability and Animal Welfare Modules) QMS - Processor Cutting Plant/ Further Processing Red Tractor Meat Processing Scheme QMS - Processor Global Food Standard (BRC) + *Red Tractor Assurance Meat Processing Scheme (Traceability Module) International Food Standard (IFS) + *Red Tractor Assurance Meat Processing Scheme (Traceability Module) NACB Catering Butchers Standard Wholesaler Storage and Distribution Standard (BRC) International Food Standards (IFS) - Logistics CMI Standard for Storage, Wholesale and Distribution *The EBLEX appointed auditing company is approved to audit these additional modules
GOAT MEAT HS Code 02045011 PRICE = US$6/KG CIF ORIGIN: SOUTH AFRICA PACKAGE: 1KG,5KG,10KG,15KG,25KG,50KG MIN ORDER:500KG Specification for goat carcass fat thickness S/No Fat thickness code Category 1 0 Not specified 2 1 Peeled, denuded, surface membrane removed 3 2 Peeled, denuded 4 3 0-3 mm maximum fat thickness 5 4 3-6 mm maximum fat thickness 6 5 6-9 mm maximum fat thickness 7 6 9-12 mm maximum fat thickness 8 7 12-15 mm maximum fat thickness 9 8 15 mm and above
BEEF MEAT HS Code 16029099 PRICE = US$5/KG CIF ORIGIN: SOUTH AFRICA PACKAGE: 1KG,5KG,10KG,15KG,25KG,50KG MIN ORDER:500KG SPECIFICATION AND DESCRIPTION NUTRITIONAL ANALYSIS/INFORMATION All units are g per 100g unless stated otherwise. Nutrition Declaration Typical Values per 100g Energy 686KJ/ 163Kcal Fat 5.3g of which saturates; 2.1g Mono- unsaturates 2.5g Poly-unsaturates 0.1g Trans Fatty acid 0.0g Carbohydrates <0.1g of which Sugars <0.1g Fibre <0.5g Ash 1.5g Protein 28.2g Salt 0.83g LABORATORY ANALYSIS (MICROBIOLOGICAL) MICRO TARGET ACCEPTABLE UNACCEPTABLE TVC & 10,000 10,000 - & 100,000 & 100,000 Enterobacteriaceae & 100 100 - & 1000 & 1000 E Coli isolation & 10 10 - & 100 & 100 Clostridium Perfringens & 10 10 - & 100 & 100 Staphylococcus aureus & 20 20 - & 100 &100 L. Monocytogenes isolation Absent in 25g Isolated in 25g & 10 Isolated in 25g & 10 Salmonella sp isolated Absent in 25g Isolated in 25g &10 Isolated in 25g & 10
Mutton Meat
Beef, Lamb Full Cuts Only Available Under Consultation Origin: Argentina, Uruguai and Brazil
WET SALTED COW HS Code 02045011 PRICE = US$1000/TON CIF ORIGIN: SOUTH AFRICA PACKAGE:,50KG MIN ORDER:200TONS 1)WET SALTED COW HIDES. Machine flayed, hand assisted at the belly No ticks, no visible grubs, no humps, no brands No head, no cheeks, no tail, short shanks Weight: 20 kgs and up Average weight: 26 to 32 kgs Selection: 90% A, 10% B 1 x container = 850 hides approx Availability: 12 containers per month Price Per Piece:$16 C&F Price 2)WET SALTED BUFFALO HIDES Full substance, unsplitted 100% machine flayed No ticks, no scratches, no humps Size: 32 sq.ft. and Up Average size: size 42 sqft Thickness: 3 to 4 mm Weight:25 to 45kg Average weight: 17to 23 per Hide Selection: 80% A/B, 20% C/D Male 75% / Female 25% 1 x 20 container = 1300 hides Price Per Piece:$16 C&F Price
YAMAHA OUTBOARD ENGINES HS Code 840820 PRICE = US$2,000/PIECE CIF ORIGIN: THAILAND PACKAGE: TONS MIN ORDER:5 PIECES DESCRIPTION As well as its indestructible (almost) composite shaft, the great little M18 outboard is tough in every other sense too - from its hard-working, permanent magnet 12-Volt motor and its hardwearing, weed-resistant power propeller right down as far as its hard-to-damage casing. In short, it goes where you go. With no drama. Electric-Drive Technical specs Amp Draw 42 Voltage 12 Mount Feature Lever lock Max Thrust (kg) 18.2 Speeds (FWD/REV) 5 FWD/3 REV Digital Maximizer False Shaft Length 914 mm Battery Meter False Control Telescoping Tiller
Model: VTS-07 / 4.10.
Model: Model Sort-T-A Electric Vacuum Cleaner Horizontal Support for Cones Electric Sutter.
Model: CX 870.
Details: 6 Colours Mechanical Dobby STAUBLI 2232 with 22 levers installed 12 Heald Frames Without Weft Feeders 1.5 Warp Beam 1.5 Cloth Roller 4.500 Droppers & Healders Model: GTN 6-SD.
Details: Serial n¦ 61683 speed - 225 nominal width - 3300mm useful width - 3200mm needle set - 1020d/1 warps - 6 motor power - 3kw galgaö - 7-14-7 3 jacquards with 1344 hooks each creel û 3600 bobbins maximum serial n¦ 63687 / 71302 speed - 225 nominal width - 3300mm useful width - 3200mm needle set 1020d/1 warps - 6 motor power - 3kw galgaö - 9-18-9 3 jacquards with 1344 hooks each creel û 3456 bobbins maximum, model: rjg 5/2 f-ne.
Fresh and frozen meat, fish and dairy products.Importer and distributor
Fully established as part of the traditional range of meat products in Portugal. It is made using uncured bacon and lightly minced pork, which are bound together by flour. Seasoning and gentle curing give it a golden tone and delicate flavour. For cooking, they must be pricked so that they do not burst. Then, simply grill or boil them as a starter, snack or in a delicious cozido a portuguesa.
This sausage has a dark colour and intense taste. During production, blood and tough, well-minced fat are added. The particular seasoning used in this smoked sausage provides it with unique characteristics in terms of its flavour and aroma. Seasoning is rich and aromatic and added in accordance with the expertise of past generations. It is particularly tasty in the Portuguese dish cozido a portuguesa (boiled beef and pork with vegetables, sausages and rice) or even roasted directly in alcohol or brandy.
The king of the Portuguese meat sector. It is made from leg of pork, with natural salting. It has the distinction of being aged cold for several months, which gives it an excellent palate and the flavour of light-red and tender meat. Despite being an essential ingredient in many dishes, both savoury and sweet, cured ham does not need great food in order to shine. A slice of cured ham is, in itself, a tasty snack, especially when accompanied by great bread and wine.
There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made. They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character. The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another. A noble tasting sausage made using leg and loin rashers of pork. It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour. Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
