Dry Fruits & Nuts
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Featured Products
Gold Raisins
First grade:
Moisture < 15%
Sugar > 60%
Acidity < 2.5%
Water content < 15%
Heat > 340K
Total ash < 5%
Total bacilli < 500pcs/g
Coliform < 30pcs/100gr
Carbohydrate: 81g
Proteid: 2.5g
Fat: 0.4g
Coarse-fibred: 1.6g
Vitamin C: 5mg
Calcium: 52mg
Copper: 0.48mg
Iron: 7.8mg
No stem, No seed, No rotten, No insects, No sand spot on body, No pathogen
FRESH PLUMS
Type: Plum
Style: Fresh
Variety: Black Diamond
Cultivation Type: Common
Maturity: 85%
Size (cm): 5.5cm up
Grade: Grade A
Weight (kg): 0.08
Red Raisins
First grade:
Moisture < 15%
Sugar > 60%
Acidity < 2.5%
Water content < 15%
Heat > 340K
Total ash < 5%
Total bacilli < 500pcs/g
Coliform < 30pcs/100gr
Carbohydrate: 81g
Proteid: 2.5g
Fat: 0.4g
Coarse-fibred: 1.6g
Vitamin C: 5mg
Calcium: 52mg
Copper: 0.48mg
Iron: 7.8mg
No stem, No seed, No rotten, No insects, No sand spot on body, No pathogen
Red Corn for Animal Feed
Type: Corn
Glutinous: Non-Glutinous
Style: Dried
Drying Process: AD
Cultivation Type: Organic
Color: Yellow
Length (cm): 12
Maturity: 100%
Certification: ISO
Weight (kg): 50
Best Live Dairy Cows and Pregnant Holstein Heifers Cow for Sale and bear goats sheep goats
We offer dairy cows: incalv,inmilk , 28 – 32 litre milk , TOP quality.
Holsteins (also known as Holstein-Friesian cattle or Friesian cattle) are a breed of cattle known today as the world’s highest-production dairy animal. Originating in Europe.
Holsteins have distinctive markings and outstanding milk production. They are large, black-and-white marked animals that can be anywhere from mostly black to mostly white, or they can also be red and white.
A healthy calf weighs 40 to 45 kg or more at birth. A mature Holstein cow typically weighs 580 kg, and stands 147 cm (58 inches) tall at the shoulder. Holstein heifers should be bred by 15 months of age, when they weigh over 360 kg. Generally, breeders plan for Holstein heifers to calve for the first time between 23 and 26 months of age.
Kronenbourg 1664 Blanc Beer
Kronenbourg 1664 Blanc is a premium wheat beer that turns every beer moment in to a sip of French pleasure. Brewed in Alsace, France, Kronenbourg 1664 Blanc uses an old Belgian Wit beer recipe, and adds citrus, giving it a fresh fruity flavour.
Green Lentil
Imperfect: Max. 3%
Damaged: Max. 0.5%
Admixture: Max. 1%
Moisture: Max. 16%
Frozen Bull Pizzle
Labeling Details
- Product Description
- Product Code
- Batch No.
- Kill Date
- Pack / Freeze Date
- Best Before
- Pack per outer case
- Tare weight
- Net weight
- Packed in DE
- Plant EC No
- Code 128 barcode
Whole milk
Whole milk, commonly known as “regular” milk, is thick and creamy. While it’s typically pasteurized and homogenized, it’s basically in the same format as it is when it comes out of the cow.
Dun Peas
Imperfect: Max. 3%
Damaged: Max. 0.5%
Admixture: Max. 1%
Moisture: Max. 16%
Flavored milk
We have six new taste-tempting flavors including True Banana Cream, True Black Cherry, True Blue Moon, True Cotton Candy, True Grape and True Orange Dreamsicle.
REFINED BROWN SUGAR
Inspection: SGS at sellers Loading Port and at seller’s cost.
Packing: 50 Kgs Bags
Vegetable Cooking Oil
We have refined organic oil such as sunflower oil,rapeseed oil,soy beans oil,palm oil, sesame oil olive oil etc available at best offer prices.
Our products are being checked and confirmed by the sgs and shipment is within 12 to 25days after confirmation between the buyer and the seller.
White Peas
Moisture: 14% maximum
Total damage: 3.2% maximum (peeled, broken, insect damage, split)
Total foreign material: 0.5% maximum
Minimum Size: 5mm diameter
Frozen Pork Feet
We supply frozen pork front/hind feet preliminarily cleaned from blood and contaminations and completely satisfy the sanitary requirements to treatment quality.the freezing of pork feet is made by shock technique up to the bone what gives the opportunity to stock the product in special terms for the long time not to be concerned about the loss of its value qualities.
Crude Coconut Oil
FFA (as Lauric): 0.07% max
Moisture: 0.1% max
Iodine Value (wijs): 7-12
Peroxide Value, mEq/Kg: 1.0 max
Saponification Value: 250-264
Unsaponifiable Matter: 1.0%max
Slip Melting Point: 23-26 deg C
Color: 1.0 max RED; 10.00 max YELLOW
Fatty Acid Composition: (Actual Analysis)
Caproic Acid, C6:0.4%
Caprylic Acid, C8:6.5%
Capric Acid, C10:5.6%
Lauric Acid, C12:44.8%
Myristic Acid, C14:19.8%
Palmitic Acid, C16:10.4%
Stearic Acid, C18:2.9%
Oleic Acid, C18:1:7.6%
Linoleic Acid, C18:2:2.0%
Solid Fat Content at 10 deg Celsius: 100%
20 deg C: 30.8%
25 deg C: 0%















