Dehydrated Products
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Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Red |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | Not Detected |
| Peroxide Test | Negative |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 8-20 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Red |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | Not Detected |
| Peroxide Test | Negative |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 3-5 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Red |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | Not Detected |
| Peroxide Test | Negative |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 1-3 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Red |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | Not Detected |
| Peroxide Test | Negative |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 1-3 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Red |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | <50 PPM |
| Peroxide Test | Negative |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh White Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | White |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| SO2 | <50 PPM |
| Peroxide Test | Absent |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 8-20 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh White Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | White |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| SO2 | <50 PPM |
| Peroxide Test | Absent |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 3-5 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh White Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | White |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| SO2 | <50 PPM |
| Peroxide Test | Absent |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 1-3 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh White Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | White |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| SO2 | <50 PPM |
| Peroxide Test | Absent |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 0.2-1 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh White Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | White |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| SO2 | <50 PPM |
| Peroxide Test | Absent |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Pink Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Pink |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 3 % (Max) |
| Acid Insoluble Ash | 2 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| Sulfur | No Added Sulfur |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 8-20 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Pink Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Pink |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 3 % (Max) |
| Acid Insoluble Ash | 2 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| Sulfur | No Added Sulfur |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 3-5 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Pink Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Pink |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 3 % (Max) |
| Acid Insoluble Ash | 2 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| Sulfur | No Added Sulfur |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 1-3 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Pink Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Pink |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 3 % (Max) |
| Acid Insoluble Ash | 2 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| Sulfur | No Added Sulfur |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 0.2-1 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Pink Onion (Allium Cepa L.,) is Washed, Heat Treated, cut into pieces, Dehydrated and then slice onion flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Pink |
| Aroma | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 3 % (Max) |
| Acid Insoluble Ash | 2 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| Sulfur | No Added Sulfur |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Garlic (Allium sativum) is Washed, Heat Treated, cut into pieces, Dehydrated and then garlic flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Brown |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste/Flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 5 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | <50 ppm |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 8-20 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Garlic (Allium sativum) is Washed, Heat Treated, cut into pieces, Dehydrated and then garlic flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Brown |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste/Flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 5 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | <50 ppm |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 3-5 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Garlic (Allium sativum) is Washed, Heat Treated, cut into pieces, Dehydrated and then garlic flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Brown |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste/Flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 5 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | <50 ppm |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 1-3 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Garlic (Allium sativum) is Washed, Heat Treated, cut into pieces, Dehydrated and then garlic flakes is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Brown |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Taste/Flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 5 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | <50 ppm |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 0.2-1 MM |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Garlic (Allium sativum) is Washed, Heat Treated, cut into pieces, Dehydrated and Ground Garlic Powder is sieved and metal detected passed |
|
| Organoleptic Characteristics | |
| Color | Pale cream to dark cream |
| Odour | Characteristic pungent & free from foreign odour |
| Taste/Flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic |
| Analytical Properties and Limits | |
| Moisture | 6 % (Max) |
| Total ash | 4 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Pesticides, herbicides, fungicides | Not Detected |
| SO2 | <50 ppm |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| Entereo Bacteriaceae | Max 100/g |
| Vibrio Cholera | Max 25/g |
| Physical Properties | |
| Foreign Matter | Absent |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Metal Detection | 0.8 mm Ferrous; 1.0 mm Non Ferrous and 1.2 mm SS |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Carrot (Daucus carota) is Washed, steam blanched, cut into pieces, Dehydrated and then slice carrot flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized flakes |
| Color | Bright Orange – Red |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked carrot |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | Length : 5-17 , Width: 2-4 mm, Thickness: <2 |
| Moisture | 7.00 % (Max) |
| Total ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 (Max) |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3-0.6 g/ml |
| Salt (%) | 3.0 % |
| Particles per gram | 10-40 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Carrot (Daucus carota) is Washed, steam blanched, cut into pieces, Dehydrated and then slice carrot flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Coarse free Flowing |
| Color | Bright Orange – Red |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked carrot |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | + 1.18 mm to - 2.00 m T : <2 |
| Moisture | 7.00 % (Max) |
| Total ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 (Max) |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3 - 0.6 g/ml |
| Salt (%) | 3.0 % |
| Particles per gram | 10-40 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Carrot (Daucus carota) is Washed, steam blanched, cut into pieces, Dehydrated and then slice carrot flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing powder |
| Color | Bright Orange – Red |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked carrot |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Moisture | 7.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 (Max) |
| Salt (%) | 2 - 6 % |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Cabbage (Brassicaceae) is Washed, steam blanched, cut into pieces, Dehydrated and then slice cabbage flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized flakes |
| Color | Bright Green, yellowish-white |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked cabbage |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | Length : 5-15 , Width: 2-8 mm, Thickness: <2 |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 1500 (Max) |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.25 - 0.65 g/ml |
| Salt (%) | 2 - 6 % |
| Particles per gram | 20 - 75 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Cabbage (Brassicaceae) is Washed, steam blanched, cut into pieces, Dehydrated and then slice cabbage flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Coarse free Flowing |
| Color | Bright Green, yellowish-white |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked cabbage |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | + 1.18 mm to - 2.00 m, Thick : < 2 |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 1500 (Max) |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.25 - 0.65 g/ml |
| Salt (%) | 2 - 6 % |
| Particles per gram | 20 - 75 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Cabbage (Brassicaceae) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground cabbage is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Coarse free Flowing |
| Color | Bright Green, yellowish-white |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked cabbage |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.45 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 1500 (Max) |
| Rehydration Ratio | 1.0 : 2.75 |
| Salt (%) | 2 - 6 % |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Ring Beans (Family: Fabaceae , Genus: Phaseolus) is Washed, steam blanched, cut into pieces, Dehydrated and then slice beans flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Bits |
| Color | Dark Green |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Beans |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 4-9 MM |
| Moisture | 8.00 % (Max) |
| Total ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 1500 (Max) |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3 - 0.6 g/ml |
| Salt (%) | 2 - 6 % |
| Particles per gram | 20 - 75 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Ring Beans (Family: Fabaceae , Genus: Phaseolus) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground beans is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing powder |
| Color | Light to dark green powder |
| Aroma | Typical, sweet, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Beans |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 1500 (Max) |
| Salt (%) | 2 - 6 % |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Chilli (Nightshade family) is Washed, steam blanched, cut into pieces, Dehydrated and then slice green chilli flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Bits |
| Color | Dark Green |
| Aroma | According to species, free from foreign odour. |
| Taste | Mild Pungent |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5-17 MM |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Chilli (Nightshade family) is Washed, steam blanched, cut into pieces, Dehydrated and then slice green chilli flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Bits |
| Color | Dark Green |
| Aroma | According to species, free from foreign odour. |
| Taste | Mild Pungent |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 3-5 MM |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Heat Value | AS required |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Chilli (Nightshade family) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground chilli Powder is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing |
| Color | Dark Green |
| Aroma | According to species, free from foreign odour. |
| Taste | Mild Pungent |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 60/80/100 Mesh |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Heat Value | AS required |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Ginger (Zingiber officinale) is Washed, steam blanched, cut into pieces, Dehydrated and then slice ginger flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Bits |
| Color | Yellowish Color |
| Aroma | According to species, free from foreign odour. |
| Taste | Mild Pungent |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5-15 MM, Thick:2-3 MM |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Volatile Oil On Dry Basis | 1.5 ML Min |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Ginger (Zingiber officinale) is Washed, steam blanched, cut into pieces, Dehydrated and then slice ginger flakes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Bits |
| Color | Yellowish Color |
| Aroma | According to species, free from foreign odour. |
| Taste | Mild Pungent |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 3-5 MM |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Volatile Oil On Dry Basis | 1.5 ML Min |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Ginger (Zingiber officinale) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground Ginger is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Flowing Powder |
| Color | Yellowish Color |
| Aroma | According to species, free from foreign odour. |
| Taste | Mild Pungent |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 MESH AND 80 MESH |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Volatile Oil On Dry Basis | 1.5 ML Min |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Potato (Potato (Solanaceae, tuber crop) is Washed, steam blanched, cut into pieces, Dehydrated and then slice potato chips is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Chips |
| Color | Pale Yellow |
| Aroma | According to species, free from foreign odour. |
| Taste | Cooked Potato |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5-15 MM, Thick:2-3 MM |
| Moisture | 5.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Potato (Solanaceae, tuber crop) is Washed, steam blanched, cut into pieces, Dehydrated and then slice potato cubes is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular sized Chips |
| Color | Pale Yellow |
| Aroma | According to species, free from foreign odour. |
| Taste | Cooked Potato |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5x5 MM & 10x10 MM |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Potato (Potato (Solanaceae, tuber crop) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground Potato is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Flowing Powder |
| Color | Pale Yellow |
| Aroma | According to species, free from foreign odour. |
| Taste | Cooked Potato |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 mesh; 80 mesh |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Bulk Density | 0.3 - 0.6 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Peas (Pisum sativum) is Washed, steam blanched, remove seed, Dehydrated and then green beans is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Green Whole pieces |
| Color | Dark Green |
| Aroma | According to species, free from foreign odour. |
| Taste | Sweet and Cooked beans |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | Dia- 5-10 MM |
| Moisture | 8.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Peas (Pisum sativum) is Washed, steam blanched, remove seed, Dehydrated and then ground green beans is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Flowing Powder |
| Color | Dark Green |
| Aroma | According to species, free from foreign odour. |
| Taste | Sweet and Cooked beans |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 60 Mesh : 80 Mesh : 100 Mesh |
| Moisture | 8.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Bulk Density | 0.3 - 0.5 g/ml |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Mint / Pudina ( Lamiaceae) is Washed, steam blanched, cut into pieces, Dehydrated and then mint is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular size |
| Color | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Mint |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5-25 MM |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Mint/Pudina (Spinacia oleracea) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground mint is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing powder |
| Color | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Mint |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Fenugreek (Trigonella foenum-graecum) is Washed, steam blanched, cut into pieces, Dehydrated and then fenugreek is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular Size |
| Color | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Fenugreek/ Methi |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5-15 MM |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Fenugreek (Trigonella foenum-graecum) is Washed, steam blanched, cut into pieces, Dehydrated and then fenugreek is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing powder |
| Color | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Fenugreek/ Methi |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 mesh, 80 mesh |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Beet Root (Beta vulgaris.) is Washed, steam blanched, cut into pieces, Dehydrated and then beet root is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular shape |
| Colour | Light to dark Red |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Beet Root |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 3 - 5 MM |
| Moisture | 6.00 % (Max) |
| Total Ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Beet Root (Beta vulgaris.) is Washed, steam blanched, cut into pieces, Dehydrated and then ground beet root is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Flowing Powder |
| Colour | Light to dark Red |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Beet Root |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh and 80 Mesh |
| Moisture | 6.00 % (Max) |
| Total Ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Spinach (Spinacia oleracea) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground spinach is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular Size |
| Color | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Spinach / Palak |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5-15 MM |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Green Spinach (Spinacia oleracea) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground spinach is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing powder |
| Color | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Spinach / Palak |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh (99% pass) or 80 Mesh (99 % pass) |
| Moisture | 6.00 % (Max) |
| Total ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then coriander is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular size |
| Colour | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Coriander |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5 - 15 MM |
| Moisture | 6.00 % (Max) |
| Total Ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground coriander is sieved and metal detected passed.Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground coriander is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Flowing Powder |
| Colour | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Coriander |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 MESH / 80 MESH |
| Moisture | 6.00 % (Max) |
| Total Ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground coriander is sieved and metal detected passed.Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground coriander is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular Size |
| Colour | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked capsicum |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | L: 5-17 x W: 2-4 mm T : <2 |
| Moisture | 7.00 % (Max) |
| Total Ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3-0.6 g/ml |
| Salt (%) | 3.0 % |
| Particles per gram | 10 - 40 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground coriander is sieved and metal detected passed.Fresh Green Coriander (Coriandrum sativum) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground coriander is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Fine Powder |
| Colour | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked capsicum |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 MESH / 80 MESH |
| Moisture | 7.00 % (Max) |
| Total Ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3-0.6 g/ml |
| Salt (%) | 3.0 % |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Capsicum (Bell Pepper) is Washed, steam blanched, cut into pieces, Dehydrated and then pepper is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular Size |
| Colour | Light to dark Red |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked capsicum |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | L: 5-17 x W: 2-4 mm T : <2 |
| Moisture | 7.00 % (Max) |
| Total Ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3 - 0.6 g/ml |
| Salt (%) | 3.0 % |
| Particles per gram | 10 - 40 no/g |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Red Capsicum (Bell Pepper) is Washed, steam blanched, cut into pieces, Dehydrated and then Ground Pepper is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Fine Powder |
| Colour | Light to dark Red |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked capsicum |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 MESH / 80 MESH |
| Moisture | 7.00 % (Max) |
| Total Ash (%) Max | 8.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Peroxidase test | Negative |
| Preservative as Sulphur Dioxide | 2000 |
| Rehydration Ratio | 1.0 : 2.75 |
| Bulk Density | 0.3 - 0.6 g/ml |
| Salt (%) | 3.0 % |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Green Onion Leek (Allium schoenoprasum) is Washed, steam blanched, cut into pieces, Dehydrated and then Chives/Leek is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Irregular Size |
| Colour | Light to dark green |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly Onion leafs |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 5 - 15 MM |
| Moisture | 6.00 % (Max) |
| Total Ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
|
Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description: Fresh Unripe Mango (Mangifera indica.) is Washed, steam blanched, cut into pieces, Dehydrated and then ground mango is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free flowing powder |
| Colour | Off white colour |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Sweet-sour aroma of Mango |
| Texture | Crunchy |
| Physical- Chemical Properties and Limits | |
| Particle Size | 100 Mesh and 80 Mesh |
| Moisture | 5.00 % (Max) |
| Total Ash (%) Max | 5.0 % (Max) |
| Acid Insoluble Ash | 0.5 % (Max) |
| Metal Detector Sensitivity | 0.8 mm ferrous & 1.0 mm non-Ferrous, 1.2 mm SS |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |