Frozen fish
Cow hides & buffalo hides, salty, dry, wet blue, crust, finished skins, mung beans, salted bovine hides, dried, wet blue, crust and finished leather, salted exotic cocodrile skins,mung bean, wood, ground glass, bbq charcoal, canned food, cocoa., balanced animal feed, flour, frozen fish , renewable energy solution.Export customs certification and full procedures associated with worldwide shipping.
Coriander, popcorn, white beans, red beans, black beans, beans cranberry, mung beans, adzuki beans, green peas, yellow peas, chickpeas, sunflower seeds, chia seeds, flax seeds, amaranth, sesame seeds, quinoa, maca powder, yerba mate, dried prunes, raisins, peanuts, fruit purees, corn flour, yellow corn, soybeans, durum wheat, red shrimp, illex squid, hake hubbsi. animal food.
Frozen ribbon fish.
We provide frozen chicken with the best quality, healthy, clean and no chemicals. direct importers without intermediaries certification to export Origin Brasil
Frozen Ribbon Fish, Frozen Octopus, Frozen Lobster, Frozen Snapper.
Ground glass
Wood
Packaged product
Bases for animal feed manufacture
Mung Beans
Coffee
Cocoa
Wet Blue
Salted cowhides
Dried cowhides
Frozen Blue Crab Product from Venezuela. Lump, Jumbo, Cocktail, Whole, Half.
1)Commodity: Frozen Chicken Feet. 2)Origin: BRASIL. 3)Type of Product: DOMESTIC BIRDS. 4)Product: GRADE A PROCESSING OF FROZEN CHICKEN FEET. 5)Quality: GRADE A. 6)Contract Period: 1 YEARS + EXTENSIONS. 7)Weight (Kilograms) per piece: 45/65 GRAMS. 8)Length: 9 - 15 cm. 9)Packing: BOXES. 10)Delivery: CIF ASWP Specifications -Washing and Cleaning. -Without yellow skin. -No bruising. -No bad smell. -Without blood. -No bruises. -If black cushions. -Without deep wounds. -No ammonia burns. -Bones broken: less than 3%. -Humidity index: less than 1%. -Drained: 0 to - 5 ° C to 8 hours. -Blasted at: - 40 ° C. -Storage at: - 18 ° C. - 100% Fresh and Frozen. -Phytosanitary Certificate. -Insurance for human consumption.
Frozen fish like emperor fish trevally fish and grouper fish.
Fish and seafood, frozen..
