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Featured Products

Live Dairy Cows and Pregnant Holstein Heifers Cow High Grade

Highlights:
  •  Mersin
  •  Letter of Credit (L/C), Telegraphic Transfer (T/T)
  •  500 Unit Per Month

Green cardamom

Highlights:
  • Premium Quality
  • Plastic Bag Packaging
  • Fresh

The green cardamom pods are packed in a hygienic, vacuum sealed bag which is then sealed to ensure that maximum freshness is maintained. 100% pure green cardamom pods are available in wholesale

Dried Perilla seed

Highlights:
Perilla seed contains a large amount of oil, with oil yield reaching about 45%.
The oil contains 62.73% linolenic acid, 15.43% linoleic acid and 12.01% oleic acid.
The content of protein in seeds accounted for 25%, containing 18 kinds of amino acids, among which the content of lysine and methionine was higher than that of high-protein plant seed amaranth.
In addition, there are vitamin E, vitamin E, vitamin B1, zonal, phospholipids and so on.

Dried Plum Sour

Highlights:
Moisture: 13%
So2(g/kg): max0.05
Brix.: max25%

 

 

Organic milk

Highlights:

‘- Benefits: Strong teeth, muscle growth, etc.
– Ideal for making various food itmes
With rich industry experience & knowledge, we have been able to provide the best array of Low Fat Milk.
Features:

  • Longer shelf life
  • High nutritional value
  • Purity

Fresh Milk

Highlights:

Min. Order (MOQ): 25 Metric Ton
Fat: 4.5%
Magnesium: 2%
Calories: 42
Calcium: 12%
Energy: 71.3.k.cal
Supply Ability: 208000 Piece/Pieces per Month
Storage Type: Dry Place
Storage: Cool & Dry Place

Lactic Butter 82%

Highlights:

Moisture < 16,0% Milk Fat Milk Fat > 82,0%
Milk Solids Non Fat < 2,0%
pH 4,5 Ð 5,3
Peroxyde Value < 0,5 meq O2 / kg
Free Fatty Acids < 0,6%

Physical Specifications
Schorched Particles 7,5 Ð 15,0 mg
Antibiotics Absent
Colour Light yellow
Odour and Taste Authentic

Microbiological Specifications
Standard Plate Count < 5.000 CFU per gr
Enterobacteriaceae < 10 CFU per gr
Yeast & Moulds < 100 CFU per g

Crude Soybean Oil

Highlights:

Free Fatty Acid: A1V1.25% Max
Moisture and Volatile matters: 0.20% Max special
Impurities: 0,10% Max
Lecithin (Expressed in Phosphor: ).0.02% Max
Sediment (Gardner Break test): 0.10% Max
Unspecified material: 1.50% Max
Colour: 50 Yellow Max/5 Red Max
Oil Flash Point: 250=BA F Min
Ca+Mg Content: 5 ppm Max
Linolenic Acid: 12% Max
Polyunsatur: 3D 4 Double=bonds
Methyl Esthers: 1% Max
Unsaponificable: 2% Max
Sulfur Content: 10ppm Max

Quality Plus A4 Copy Paper

Highlights:

Detail of Quality Plus A4 Copy Paper 80GSM / 75GSM / 70GSM
– Sheet Size:210mm x 297mm/297mm x 420mm International Paper Standards Size(ISO) A4/A3
– Quality: Imported 100% Virgin Wood Pulp
– Whiteness: 102-104%,Natural White
– Grading: A
– Thickness: 106cm
– Capability: High Speed Copying 100ppm, Laser Capable,Inkjet Capable, Fax Capable.

 

FRESH ALPHONSO MANGOES

Highlights:

Type: Mango
Style: Fresh
Product Type: Tropical & Sub-Tropical Fruit
Variety: Alphonso
Color: Mangoes
Cultivation Type: Common
Maturity: Mature
Size (cm): 10-15
Grade: Premium
Weight (kg): 5

Frozen Salmon Fish

Highlights:

Product Type: Fish
Variety: Salmon
Style: Frozen
Freezing Process: BQF
Shape: Block
Part: Body, Bone, Fillet, Fin, Head, Roe, Surimi, Whole
Packaging: Bulk
Shelf Life: 2 Years
Name: Salmon Fish

 

Wheat Flour

Highlights:

Crop : recent
Moisture: 13 %
Ash: 0,54 %
Raw Gluten: 30 % min
Falling number: 280 – 300 sec
Water Absorbtion: 63 %
Peak: 5-6 min
Relaxation: 5 mm
Protein 100g: 11 g
Acidity: 1,8

PLUM SPREAD – POLISH POVIDEL

Highlights:
PRODUCT NET WEIGHT PACKAGE TYPE UNITS PER PACK UNITS LAYER ON PALLET UNITS PACK ON PALLET
LOW SWEETENED JAM 280 g jar 8 6 144
Strawberry 280 g jar 8 6 144
Cherry 280 g jar 8 6 144
Mix Fruit 280 g jar 8 6 144
Plum 280 g jar 8 6 144
Black Currant 280 g jar 8 6 144
Blue Berry 280 g jar 8 6 144
Finished product specification

Frozen Pork Feet

Highlights:

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.

 

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