Alfalfa Seeds
Rice
Yellow Corn
White Corn
Specifications: Free fatty acid (as oleic: molecular weight 282) : 1.00% basis or lower Moisture and volatile matter : 0.20% max Impurities (insoluble in petrol ether) : 0.10% max Lecithin (expressed as phosphorous) : 0.02% basis or lower Sediment (Gardner Break Test) : 0.10% max Unsaponifiable matter (test as per NOPA) : 1.50 % max IV :123-141 Color (1â?? lovibond cell) : not darker than 50 yellow, 5 red Flash point minimum 250 degree F (121 degree C) Delivery term: Ex-works, FOB, CNF, CIF, DDU, DDP,DAF Packing: Flexibag, drum or consumer packs
Specifications: Free fatty acid (as oleic: molecular weight 282) : 1.00% basis or lower Moisture and volatile matter : 0.20% max Impurities (insoluble in petrol ether) : 0.10% max Lecithin (expressed as phosphorous) : 0.02% basis or lower Sediment (Gardner Break Test) : 0.10% max Unsaponifiable matter (test as per NOPA) : 1.50 % max IV :123-141 Color (1â?? lovibond cell) : not darker than 50 yellow, 5 red Flash point minimum 250 degree F (121 degree C) Delivery term: Ex-works, FOB, CNF, CIF, DDU, DDP,DAF Packing: local: bulk in tank vessel, tank truck export: Flexibag, drum or consumer packs Usage: For feed mills: animal & aqua feed production For bottler: through process of refinery, bleaching, deodorizing before bottling for human consumption.
PRODUCT NAME Refined Soyabean Oil PHYSICAL / CHEMICAL/ MICROBIOLOGICAL APPEARANCE clear yellow liquid COLOR clear yellow liquid Relative Density(20�°C) 0.9140~0.920 Refractive index 1.460~1.468 Acid Value â?¤1.0 Moisture and volatiles â?¤0.05% Iodine value (gl/100g) 86~107 Saponification value (mgKoH/g) 187~196 C12:0 Lauric acid â?¤0.1% C14:0 Myristic acid â?¤0.2% C16:0 Palmitic acid 8~13 C18:0 Stearic acid 1.0~4.5 C18:1 Oleic acid 35~ 68 C18:2 Linoleic acid 13~43 C20:2 Peanutic acid 1~2 Linolenic acid 9.92 0.1~0.3 Total fatty acid â?¥95% Packing in 1ltr,2L, 3ltr,5ltr,10ltr and as per as customer demand
PRODUCT NAME Refined Soyabean Oil PHYSICAL / CHEMICAL/ MICROBIOLOGICAL APPEARANCE clear yellow liquid COLOR clear yellow liquid Relative Density(20C) 0.9140~0.920 Refractive index 1.460~1.468 Acid Value 1.0 Moisture and volatiles 0.05% Iodine value (gl/100g) 86~107 Saponification value (mgKoH/g) 187~196 C12:0 Lauric acid 0.1% C14:0 Myristic acid 0.2% C16:0 Palmitic acid 8~13 C18:0 Stearic acid 1.0~4.5 C18:1 Oleic acid 35~ 68 C18:2 Linoleic acid 13~43 C20:2 Peanutic acid 1~2 Linolenic acid 9.92 0.1~0.3 Total fatty acid 95%
Physical properties 1. Appearance: No residue at 40 deg. C 2. Cold test: Min.48 hours at 0 deg. C 3. Colour: Max.1.2 red, lovibond tintometer 5/20 inch 4. Refractive index:1.465-1.475 at 40 deg. C 5. Density:0.91-0.92 g/cm3 at 20 deg. C 6. Volatile matter: Max.0.07 % at 105 deg. C 7. Taste : Excellent 8. Odor : None - not sensed Packing details: 1. Packing in Flexitank: 22MT in one 20FCL. 2. Packing in bottles and carton, 18 MT in one 20FCL. 3. 1 litre bottle,20 bottles/carton; 2 litre bottle,10 bottles/carton; 2.5 litre, 10 bott Refined Deodorized Winterized Sunflower Oil Product Sunflower oil Processing Refined Transparency without lees Smell and taste depersonalized oil odourless Color number,mg of iodine 10 Acid value,mg kon/g 0.25 Mass fraction of not fat admixtures, % Absence Peroxide value, O2 Mmol/kg 2.0 Mass fraction of moisture and volatiles content, % 0.10 Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn,% Absence
Physical properties 1. Appearance: No residue at 40 deg. C 2. Cold test: Min.48 hours at 0 deg. C 3. Colour: Max.1.2 red, lovibond tintometer 5/20 inch 4. Refractive index:1.465-1.475 at 40 deg. C 5. Density:0.91-0.92 g/cm3 at 20 deg. C 6. Volatile matter: Max.0.07 % at 105 deg. C 7. Taste : Excellent 8. Odor : None - not sensed Packing details: 1. Packing in Flexitank: 22MT in one 20FCL; 2. Packing in bottles and carton , 18 MT in one 20FCL; 3. 1 litre bottle,20 bottles/carton; 2 litre bottle,10 bottles/carton; 2.5 litre, 10 bott Refined Deodorized Winterized Sunflower Oil Product Sunflower oil Processing Refined Transparency without lees Smell and taste depersonalized oil odourless Color number,mg of iodine 10 Acid value,mg kon/g 0.25 Mass fraction of not fat admixtures,% Absence Peroxide value, O2 Mmol/kg 2.0 Mass fraction of moisture and volatiles content,% 0.10 Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn,% Absence
Physical properties 1. Appearance: No residue at 40 deg. C 2. Cold test: Min.48 hours at 0 deg. C 3. Colour: Max.1.2 red, lovibond tintometer 5/20 inch 4. Refractive index:1.465-1.475 at 40 deg. C 5. Density:0.91-0.92 g/cm3 at 20 deg. C 6. Volatile matter: Max.0.07 % at 105 deg. C 7. Taste : Excellent 8. Odor : None - not sensed Packing details: 1. Packing in Flexitank: 22MT in one 20FCL; 2. Packing in bottles and carton , 18 MT in one 20FCL; 3. 1 litre bottle,20 bottles/carton; 2 litre bottle,10 bottles/carton; 2.5 litre, 10 bott Refined Deodorized Winterized Sunflower Oil Product Sunflower oil Processing Refined Transparency without lees Smell and taste depersonalized oil odourless Color number,mg of iodine â?¥ 10 Acid value,mg kon/g â?¥0.25 Mass fraction of not fat admixtures,% Absence Peroxide value,�½ O2 Mmol/kg â?¥ 2.0 Mass fraction of moisture and volatiles content,% â?¥ 0.10 Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn,% Absence
Product Name Kabuli Chickpea Crop Year New Harvest 2024 Cleaning Proc. Machine Cleand + Polished Packing Polypropylene (PP) Bags of 25kg or 50Kg Origin South Africa Peas Size 5 - 7 mm Moisture 12% Max. Purity 98.5% Min Foreign Matter 1% Max. MOQ 2 X 20 FT FCL / 36 Metric Ton Shelf Life 2 Years Payment Terms T/T, LC Sample Available Certificate Phytosanitary Cert., Weight & Quality Cert.
Product Name Kabuli Chickpea Crop Year New Harvest 2024 Cleaning Proc. Machine Cleand + Polished Packing Polypropylene (PP) Bags of 25kg or 50Kg Origin South Africa Peas Size 5 - 7 mm Moisture 12% Max. Purity 98.5% Min Foreign Matter 1% Max. MOQ 2 X 20 FT FCL / 36 Metric Ton Shelf Life 2 Years Payment Terms T/T, LC Sample Available Certificate Phytosanitary Cert., Weight & Quality Cert.
Specification Product Name Raisins Origin Corinth, Greece Family Rhamnaceae Binomial name Vitis vinifera L.
Specification Product Name Pistachio Origin Central Asia Family Cashews Binomial name Pistacia vera
Specification Product Name Hazelnut Origin Asia Family Betulaceae Binomial name Corylus
Specification Product Name Dry Fig Origin Northern Asia Minor Family Moraceae Binomial name Ficus carica
The Dates exported from South Africa include several premium varieties, each with its own unique characteristics and uses. These high-quality dates are exported worldwide, meeting international standards for health and safety. Here are the key varieties of Dates included in the export from South Africa: 1. Medjool Known as the "Queen of Dates," Medjool dates are large, fleshy, and have a bright yellow color. These dates are primarily used in smoothies, shakes, and various sweet dishes. Although they are not suitable for raw consumption, they are prized for their rich taste and texture. 2. Hallawi Hallawi dates can be consumed both raw and dried (as chuhara). These dates are early fruiting, tolerant to rain, and produce high yields (around 50-80 kg per tree). Known for their sweet flavor, Hallawi dates are versatile and popular in many dishes. 3. Zahidi A mid-season variety, Zahidi dates are semi-dry and small in size. They have a distinct texture, making them highly suitable for processing into pind khajoor. Due to their texture and size, they are not ideal for raw consumption but are widely used in various processed forms. 4. Khadrawi Slightly less sweet than Medjool, Khadrawi dates are soft and silky with a golden-red flesh. These dates are available in the fall and early winter. They are highly favored for their smooth texture and consistency, making them a top choice for consumers seeking soft, moist dates. Khadrawi is a high-yielding cultivar with smaller trees. 5. Barhee Barhee dates are small, spherical, and sweet, with a smooth, crunchy texture and a golden-yellow color. They are high in flesh content and are suitable for raw consumption. This variety is also highly productive, yielding 60-110 kg per tree. 6. Hayany These dates are soft, oblong, and dark brown, with a rich, sweet flavor. Hayany dates are typically used in desserts and dishes, but they are also excellent for raw consumption. The average yield per palm is around 30-40 kg. 7. Deglet Deglet dates are medium-sized with a semi-dry texture and a crunchy bite. They are available in late summer and fall and range in color from yellow to amber. These dates are less sweet than Medjool and have a large seed. The semi-dry texture and crunchiness make them ideal for processing and snacking. 8. Kimia Known for their meaty texture and smooth skin, Kimia dates are brown-black and widely regarded as one of the most delicious varieties. They are suitable for both raw and dry consumption and are often used in desserts. Kimia dates are perfect for table use and are known for their rich taste and texture.
The Betel Nuts exported from South Africa come in several high-quality varieties, each with distinct characteristics. South African exporters ensure that all these varieties comply with health and safety regulations to maintain premium quality and cater to international markets. Here are the key varieties of Betel Nuts (Arecanuts) exported from South Africa: 1. Arecanut Arecanut has two primary varieties: White Supari: This variety is harvested when the Arecanut is fully ripe and then sun-dried for around 40 to 50 days. After drying, the shell of the nut is removed either manually or by machine. The resulting nut is known as Arecanut. 2. Red Supari: This is made from tender, young Areca nuts. These are harvested early and then processed in a similar manner as the white supari, giving it its distinctive red color. 3, Mora Mora Betel Nuts are known for their large size, with a diameter of around 29 mm and above. This variety is considered premium and is suitable for export from South Africa due to its high quality and size. 4. Moti The Moti Arecanut is a well-known variety produced primarily in the coastal districts of Karnataka and Kerala, especially the Mangalore region. These nuts have a diameter of 25 mm to 29 mm and are highly regarded for their white color and quality. 5. Sevardhan Sevardhan Betel Nuts are cultivated mainly in the Eastern and Western Cape of South Africa. The nuts have a diameter ranging between 20 mm to 25 mm and are considered another significant variety for export. 6. Jam Jini These Betel Nuts are small in size, typically below 20 mm in diameter, making them suitable for certain regional preferences. Cultivated in the Eastern and Western Cape, Jam Jini is a key variety in religious and cultural events across South Africa. 7. Lindi The Lindi variety is popular due to its small size, with a diameter of 7.5 mm or below. These nuts are consumed throughout South Africa and are predominantly cultivated in the Eastern and Western Cape regions. 8. Rashi Rashi is a red variety of Supari prepared by harvesting the tender Areca Nut, peeling the husk, and processing the nut by boiling it in water followed by sun-drying. The red, sun-dried variety is highly sought after for various cultural uses.
The export of apricots from South Africa includes a wide range of high-quality varieties, each catering to different tastes and preferences. The apricot export industry in South Africa adheres to strict health and safety regulations, ensuring that only the best-quality apricots reach international markets. Here are some of the key apricot varieties exported from South Africa: 1. Aprium - This variety is medium to large in size, with a clear yellow skin and a plum-like taste. Known for its late harvest, Aprium apricots are perfect for those who enjoy a balance of sweetness and tartness. The fruit is great for both fresh consumption and processing. 2. August Glo - This medium-sized apricot is known for its great sweet-tart flavor. It also has a late harvest period, making it a popular choice for both fresh market sales and processing into preserves, jams, or juices. 3. Autumn Royal - Similar to the Blenheim variety, the Autumn Royal apricot is medium-sized with yellow skin and a slight orange blush. It has a slightly acidic taste, making it suitable for fresh consumption, canning, and drying. 4. Blenheim - Known as the classic California apricot, this variety has thick yellow-orange flesh and is very juicy with a sweet, aromatic flavor. Blenheim apricots are ready for early to midseason harvest, making them a great choice for early summer markets. 5. Mormon Mormon apricots are small in size with orange skin and red blush. These apricots have smooth, firm flesh and a sweet, juicy taste. They are perfect for midseason to late harvest, making them ideal for fresh eating or processing. 6. Earligold This medium-sized variety is known for its golden yellow skin and rich, juicy flesh. The Earligold apricot is popular for canning and is also enjoyed fresh. Itâ's typically harvested early in the season, making it a favorite for those looking for an early apricot variety. 7. Floragold A small to medium-sized apricot, Floragold has yellow skin and flesh. It is typically harvested in the mid-season and is a great export option due to its sweet flavor and smooth texture. 8. Garden Annie Known for its bright yellow skin, Garden Annie apricots are medium to large in size with clingstone, firm flesh. They are juicy, and the early harvest makes them ideal for fresh consumption. 9. Goldcot This medium to large-sized apricot has bright golden skin and thick orange flesh. The firm fruit has a sprightly-sweet flavor and is commonly used for processing, canning, or eating fresh. 10. Moorpark A large apricot with a juicy, aromatic flavor, Moorpark apricots have brownish-red skin with spots and yellow to orange flesh. This variety is ready for midseason harvest, making it a popular choice for fresh markets. 11. Riland Riland apricots are medium in size with a nearly round shape and are covered with fine velvety hairs. They have light yellow skin with a deep red blush, and their firm, meaty flesh makes them perfect for both fresh consumption and processing.
