Copra is processed by dry section meat of coconut, every coconut drying with machine and traditional.
By using a traditional, producing of 50-100 kg copra every produce
Total moisture < 10 %
Packaging with boxes well be safety till destination
Cassia Long Stick
Type : AA/AAA
Origin : West Sumatra (Padang)
SVO â?¥1.5%
Moisture : 14% max
Specification : length 25-60 cm
Weight : Net. 50kg
Packaging Details
Packed with inner poly liner, covered with new PP bagPacked with inner poly liner, covered with new PP bag
Volume: 1x 20 approx 7-8 MT 1�?40â?? approx. 17-18 MT
Cassia Powder
Origin : Indonesia
SVO : Type 1) 1.5 2%; Type 2) 2 â?? 2.5%
Moisture : 14% max
Specification : combination of various quills and sticks
Weight : Net. 50 Kg
Packaging Details
Hygienically packed in sealed polybag inner covered with multiwall corrugated box, and craft paper sacks
Volume : 1 X 20 approx 16 MT
Casia Cutting
Grade AA
Thickness below 1 mm
Diameter : 0.8 - 1.2 cm
SVO : 1.5%
Moisture : 14% max
Specification : 2 -8 on request
Weight : Net. 20- 25 Kg
Packaging details
Packed in 1 Kg polybag inserted into corrugated carton box
Volume : 1 x 20 approx. 10-11 MT, 1 X 40 approx 22-24 MT
Split Bethel Nut:
Quality:Good Cut , available grade 80%-85%, 90% & Lali (Low Grade)
Moisture: 3% -5%
Maturity: Old/max 3%
Color : Natural color without chemical
Note: Free from dead or alive insect, Dried by Sun
Packaging Details: 60 kg gunny bag @60kg (as per buyer's request)
HS Code : 08028000
Whole Bethel Nut
Quality: Good Cut , available grade 80%-85%
Moisture: 3% â?? 5%
Maturity: Old/max 3%
Color : Natural color without chemical
Note: Free from dead or alive insect, Dried by Sun
Packaging Details: 60 kg gunny bag @60kg (as per buyer's request)
HS Code : 08028000
Indonesian Clove
Grade super premium
Size average 1.5 cm - 1.8 cm
Color reddish brown, dark brown
No musty odors
Foreign material max 0.5 - 1%
Stem max 1 - 5%
Defect <0.5%
Moisture content 8 - 10%
Inferior clove max 2 - 5%
Volatile matter 18 - 21%
Oryzaephilus Surinamensis free
Green cardamom is a type of spice that is important for various types of cuisine in Asia and is also widely used as an ingredient in traditional medicine.
Cinnamon is a spice made from the inner bark of the Cinnamon tree. Characteristically woody, musty and earthy in flavor and aroma.
And Indonesia is ranked for the largest exporter of cinnamon oil in the world.
Vanilla Beans Planifolia.
Commonly called Madagascar Bourbon Vanilla, this plant actually originates from Mexico, but entered Indonesia in 1819 and it turns out to be more fertile in Indonesia because it has a more tropical climate, so that it has higher levels of vanilin, Indonesia has the best quality in the world for this type, its gourmet or prime of vanilla beans. higher moisture and best for extraction
process.
Size: up 18 cm.
Premium quality.
The flavor is rich dark brown and creamy.
Product : Desiccated Coconut
Grade : High Fat Fine
Scope : This standard applies to the desiccated coconut product sold by PT Agrostar Andalan Nusantara
A. Physical
1. Colour : Natural white, free from yellow specs ot other discolouration.
2. Flavour/Odor (F/O) : Mild and sweet characteristics of coconut, free of foreign F/O
3. Size : Fine granules of coconut
4. Granulation : No. Of sieves (ASTM) % Ratained On
Mesh 10 : 2
Mesh 14 : 4 -10 maximum
Mesh 16.20 : 40 - 73 maximum
Mesh 30 : 20 - 33 maximum
Pan : 12 maximum
B. Chemical
1. Moisture Content, % : 3.0 maximum
2. Total Fat (Dry Basis), % : 63 - 68
3. Free Fatty Acid (as lauric) dry basis, % : 0.10 maximum
4. Residual SO2, ppm : Free/50 ppm max
5. pH (10% dispersion filtrate) : 6.1 to 6.7
6. Total Aflatoxins, ppb (DL : 4 ppb) : Not Detected
7. Organiphosphorus Pesticide residues, ppm (DL : 0,1 ppm) : None Detected
C. Microbiological
1. Total Plate Count, cfu/g : 5,000 cfu/gram maximum
2. Yeast : 50 cfu/gram maximum
3. Moulds : 100 cfu/gram maximum
4. Enterobacteriaceae 100 :50 cfu/gram maximum
5. E. Coli (Type I) : Negative/10 grams
6. Salmonella : Negative/50 grams
D. Ingredient List
Raw Coconuts
E. Packaging and Packing Size
Standard Packing : 25 kg Polyethylene-lined 3 ply kraft paper bags
Optional Packing : 10 kg, 50 kg, 50 lbs, 100 lbs Depending on customer's requirements.
F. Storage Condition
Recommended storage between 50oF 60oF (10-15.5oC) and 50%-60% relative humidity in clean odour free area and away from wall where coconut products will keep for 12 months. Avoid storage in high moisture area.
Product : Desiccated Coconut
Grade : Low Fat Fine
Scope : This standard applies to the desiccated coconut product sold by PT Agrostar Andalan Nusantara
A. Physical
1. Colour : Natural white, free from yellow specs ot other discolourations
2. Flavour/Odor : Mild and sweet characteristics of coconut
3. Size : Fine granules of coconut
4. Granulation : No. Of sieves (ASTM) % Ratained On
Mesh 7 (2.8 mm) : 0 - 0
Mesh 14 (1.4 mm) : 10 maximum
Mesh 18 (1.0 mm) : 30 maximum
Pan : 65 - 80
B. Chemical
1. Moisture Content, % : 4.0 maximum
2. Total Fat (Dry Basis), % : 50 +5
3. Free Fatty Acid (as lauric) dry basis, % : 0.10 maximum
4. Residual SO2, ppm : <10
5. pH (10% dispersion filtrate) : 6.1 to 6.7
6. Total Aflatoxins, ppb (DL : 4 ppb) : Not Detected
7. Organiphosphorus Pesticide residues, ppm (DL : 0,1 ppm) : None Detected
C. Microbiological
1. Total Plate Count, cfu/g : 5,000 cfu/gram maximum
2. Yeast : 50 cfu/gram maximum
3. Moulds : 50 cfu/gram maximum
4. Enterobacteriaceae 100 : 100 cfu/gram maximum
5. E. Coli (Type I) : Negative/10 grams
6. Salmonella : Negative/50 grams
D. Ingredient List
Raw Coconuts
E. Packaging and Packing Size
Standard Packing : 25 kg Polyethylene-lined 3 ply kraft paper bags
Optional Packing : 10 kg, 50 kg, 50 lbs, 100 lbs Depending on customer's requirements.
F. Storage Condition
Recommended storage between 50oF - 60oF (10-15.5oC) and 50%-60% relative humidity in clean odour free area and away from wall where coconut products will keep for 12 months. Avoid storage in high moisture area.
Product Specifications
Product : Desiccated Coconut
Grade : High Fat Medium
Scope : This standard applies to the desiccated coconut product sold by PT Agrostar Andalan Nusantara
A. Physical
1. Colour : Natural white, free from yellow specs ot other discolourations
2. Flavour/Odor (F/O) : Mild and sweet characteristics of coconut, free of foreign F/O
3. Size : Fine granules of coconut
4. Granulation : No. Of sieves (ASTM) % Ratained On
Mesh 6 : 0
Mesh 10 : 2 - 13 maximum
Mesh 12.14 : 43 -71 maximum
Mesh 16.20 : 20 - 46 maximum
Pan : 1 - 6 maximum
B. Chemical
1. Moisture Content, % : 3.0 maximum
2. Total Fat (Dry Basis), % : 63 - 68
3. Free Fatty Acid (as lauric) dry basis, % : 0.10 maximum
4. Residual SO2, ppm : Free/50 ppm max
5. pH (10% dispersion filtrate) : 6.1 to 6.7
6. Total Aflatoxins, ppb (DL : 4 ppb) : Not Detected
7. Organiphosphorus Pesticide residues, ppm (DL : 0,1 ppm) : None Detected
C. Microbiological
1. Total Plate Count, cfu/g : 5,000 cfu/gram maximum
2. Yeast : 50 cfu/gram maximum
3. Moulds : 100 cfu/gram maximum
4. Enterobacteriaceae 100 :50 cfu/gram maximum
5. E. Coli (Type I) : Negative/10 grams
6. Salmonella : Negative/50 grams
D. Ingredient List
Raw Coconuts
E. Packaging and Packing Size
Standard Packing : 25 kg Polyethylene-lined 3 ply kraft paper bags
Optional Packing : 10 kg, 50 kg, 50 lbs, 100 lbs Depending on customer's requirements.
F. Storage Condition
Recommended storage between 50oF -60oF (10-15.5oC) and 50%-60% relative humidity in clean odour free area and away from wall where coconut products will keep for 12 months. Avoid storage in high moisture area.
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