Bio Diced &peeled Tomatoes

Our products include:
Canned vegetables: mushroom, straw mushroom, sweet corn, baby corn, asparagus, green peas, green beans, broad beans, red kidney, bamboo shoots, water chestnut...
Canned fish: sardine, mackerel and tuna.
Canned fruits: lychee, longan, peach, pear, apricot, pineapple, cocktail, strawberry...



1) Ingredience: peeled tomato, water and salt.

2) Size: Different size as above details

3) Tins quality: Lacquered / None lacquered as per customers requirements

4) Packing: Hosen brand / Domee brand / Buyers brand

5) Carton: standard carton / trays

Our products are surely of standard quality.

The company possesses first-class canned food product.Equipment and machines adopting internationally advanced processing technology.The company has established a full managerial system.

Besides that,it passed Haccp certificate of good safety management system and receive IFS international food standard certificated.

With more than 20-year's experience of canned food, we are professional manufacturer, we hereby would like to assure you first-class quality and service.

You are welcome to visit our factory.

We sincerely hope to have the opportunity to cooperate with you.

It can be: (1) 2600 g, (2) 680 g. Ingridients: Whole peeled tomatoes, tomato juice, table salt, acidity regulator citric acid. Label can be different.

PRODUCT INFO
Angle luffa is an elongated gourd with dark green skin, lined with evenly spaced ridged peaks, that taper at each end. They can be harvested when young, around 15 to 25 centimeters long, but average 30 to 40 centimeters in length and 5 to 7 centimeters wide. Angle luffa is tender; the bright white flesh has spongy texture and offers a silky, subtly sweet flavor when cooked. As it matures, the skin becomes tough and bitter and the flesh becomes fibrous and woody.

USES
Angle luffa can be eaten raw when young and around 15 centimeters long and 3 centimeters thick. More mature fruits can be prepared much like zucchini. They are peeled and sliced or cut into bite-sized pieces for stir-fry, battering and deep frying, to add to fish soups, dahls, or curries. Angle luffa will soak up the flavors of whatever liquid it is prepared in. In India the gourd is used in sabzis, or cooked vegetable dishes, simmered in a spice-filled gravy along with peas, cauliflower and tomatoes. Add it to stews or other vegetable dishes. Pair with seafood, spicy chiles, tamarind, soy sauce, cilantro, eggs and potato. Store Angle luffa in the refrigerator for up to a week.

SEASON
Angle luffa is available year-round with a peak season in the summer months.

PRODUCT INFO
White eggplants are slightly curved and oblong, averaging 10-17 centimeters in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds. When cooked, White eggplants are creamy and mild with a light sweet flavor.

USES
White eggplants are best suited for cooked applications such as sauteing pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries, or sauteing with other vegetables as a side dish. They can also be sliced and used as a substitute for meat in pasta dishes such as parmigiana bianca. White eggplants pair well with chilies, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, cheeses such as fresh cow's milk, parmesan, and aged sheep's cheese, miso, ginger, yuzu, garlic, and allspice. White eggplants will keep up to three days when stored in a cool and dry place.

SEASONS
White eggplants are available during the summer months.

Product name: Dried Lemon Whole
Botanical name: Citrus Limonum
Family: Rutaceae
HS Code: 080550
Origin: Egypt
Dry by sun
Size: min 2.50 cm
Packing: 20 kg pp bags

The Story of Sun-Dried Lemon in Ancient Egypt
Sun-dried lemon, also known today as black lime or loomi, is a dried citrus fruit that has been used for centuries in cooking and medicine. While lemons were not originally native to Egypt, citrus fruits, including early lemon varieties, are believed to have been introduced through trade routes from Asia. Over time, sun-dried lemons became an important ingredient in Egyptian culinary and medicinal traditions.

Sun-Dried Lemon in Ancient Egyptian Medicine
The ancient Egyptians were highly skilled in herbal medicine and natural remedies. Though historical records do not explicitly mention sun-dried lemons, citrus fruits were likely used for their health benefits. Lemons, when dried, retained their high vitamin C content, which helped boost immunity and fight infections. The Egyptians may have used sun-dried lemons to treat digestive issues, sore throats, and fevers, similar to their use in later Middle Eastern and North African medicine.

Sun-Dried Lemon in Egyptian Cuisine
Egyptians were known for preserving food using natural drying techniques, including drying fruits under the sun. Sun-dried lemon developed a deep, tangy, and slightly smoky flavor, making it a perfect seasoning for stews, soups, and meat dishes. The rich, citrusy taste enhanced the flavors of slow-cooked meals, much like how it is still used today in Egyptian and Middle Eastern cooking.

Sun-Dried Lemon in Religious and Spiritual Practices
Fruits and herbs often held symbolic meanings in ancient Egyptian culture. While no direct evidence connects sun-dried lemons to religious rituals, citrus fruits were associated with purification and protection. The strong scent of dried lemon may have been used in incense or offerings, as Egyptians commonly included fragrant items in temples and tombs to honor the gods and the dead.

The Legacy of Sun-Dried Lemon
The tradition of drying lemons spread across the Arab world, where loomi became a staple in Persian, Iraqi, and North African cuisine. Today, Egypt continues to use dried lemon in various dishes, carrying forward an ancient tradition of preserving and enhancing flavors through natural drying methods.

Through its medicinal, culinary, and possibly spiritual uses, sun-dried lemon remains a timeless ingredient that connects modern Egyptian cuisine to its rich ancient past.

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Product name: Solanum Lycopersicum
Botanical name: Solanum Lycopersicum
Product: Sun Dry Tomato
Family: Solanaceae
Origin: Egypt
HS Code: 07129030
Crop: Summer, winter

Intro about the Egyptian Sun dried Tomatoes:
In the heart of Egypt, where the sun shines relentlessly throughout the year, a unique crop thrives in the winter months sun-dried tomatoes. Unlike any other place on Earth, Egypt offers the only known source of this extraordinary produce, available year-round, even when the winter chill grips other regions. While much of the world faces the seasonal ebb and flow of crops, Egypt's sun-dried tomatoes stand as a testament to nature's resilience. With the sun's intense rays drying the tomatoes to perfection, these rich, flavorful fruits capture the essence of the desert's warmth and provide a rare taste of sunshine long after the seasons change. In a world where agriculture is often limited by the harshness of winter, Egypt's sun-dried tomatoes remain a precious, unparalleled offering available only where the sun shines brightest.

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Product name: Semi Dried Tomatoes

- Family: Solanaceae
- Botanical name: Solanum Lycopersicum
- HS Code: 071290
- Origin: Egypt
- Crop: Summer, winter
- All sizes (long tomato, round tomato)
- Free from physical defects and stingers and black spots.
- Moisture: less than 18%
- Packing: 10, or 12.50 kg plastic bag inside a paper bag
- Egyptian Tomato Crops: winter (Nov.-March) and Summer (June-Sep)
- All Egyptian tomatoes are exported to the main markets of Italy and Brazil.

How Sun sun-dried Tomatoes done?
Tomatoes were sundried when their water fortified and became ripe after a long time of drying in the sun.

To get a good quality, Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes.

CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7
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Product name: Dried Tomato

Family: Solanaceae
Botanical name: Solanum Lycopersicum
Origin: Egypt
HS Code: 071290
Season: in Winter (from Nov to March & in Summer from June to Aug.
Packing: 10 kg carton box or 12.50 kg plastic bag inside a paper bag
Cultivation: Common (conventional)
Sun Dried Tomatoes - Free from physical defects stingers, and black spots.
Moisture: less than 18%

How Sun sun-dried Tomatoes done?
Tomatoes were sundried when their water fortified and became ripe after a long time of drying in the sun.

To get a good quality, Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes.

CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7
NO BROKERS PLS