Description: Gutted, with head, with gills, fresh, optimal cleaning, without traces of water, blood or organs adhering to the product, cooled to refrigeration temperatures,
fish packed in an EPS box in the spine-up position.
GENERAL DESCRIPTION
Product: Atlantic Salmon
Specie: Salmon Salar
Product Form: Frozen
Size: 1-2 / 2-3 / 3-4 / 4-5 / 5-6 / 6-7 / 6-8 / 7 & up kg
Quality: Premium, Standar & Industrial A.
We are a top supplier and exporter of White Sugar. The product we offer is sourced from known vendors and we ensure that it is free from impurities such as dust and stones. The sugar is processed using the latest equipment to ensure that it is of good quality. Please contact us for best prices on large orders, good packaging and timely delivery.
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We are counted among prominent Suppliers of Dairy Products as we buy directly from the main producers around the world. Our domain expertise enables us to delver the best standards dairy products at marginal prices. Over the years, we have created a strong vendor . One can acquire Dairy Products in retail or bulk at modest prices, from us.
Mexican brown sugar or piloncillo cone, panela, Export quality. 100% sugar cane. It is obtained from the evaporation, concentration and crystallization of the juice of the cane.
Without added sugar, caramel or other sweetener.
Cone 226 grs / 8 onz carton case 60 pieces.
We bunch and pack on cartons our radishes or top them and pack it on polyethylene bags of different sizes. Radishes will be harvested depending on the post-seeding days which may very from 30 to 60 days; we will pack mild flavor and crisp radishes with a minimum size of 5/8 Inches.
Quality
Red Radish are uniform and a similar shape for the variety, well FORMED, smooth, firm but tender texture of, and free of growth or harvest damage, and free from decay, disease or insects. Bunched radish tops are fresh in appearance, turgid, and free of freeze injury or other serious injury, seed stalk, yellowing or other discoloration, disease, decay or insects.
Temperature
Optimum temperature for radishes is 0 C (32 F) and a relative humidity of 95 to 100%, rapid cooling is essential to Achieve the full storage potential for bunched and topped roots. It also can be packed top-iced, with this conditions will have acceptable quality for 7 to 14 days with tops and 21 to 28 days if topped.
We will define the time of harvest according to the mean diameter of the base plate of the immature bulb. This diameter is between .6 and 1.3 cm (1/4 to 1/2 inch) and this will also define the size that it will go on small, medium or large. In the fields we will cut the root to a ¼ to ½ inch and the end leaving the green onion to a length of 11 inches, it is Transferred That after to the packing shed Were it is washed and packed.
Quality
Our green onions have a thin, with shank at least 5 to 7.5 cm (2-3 inches) in length, they are well formed, uniform in shape, thin necked, turgid, bright in color, well cleaned, and free from decay, insect-injury, mechanical damage, broken or crushed leaves, or dehydrated clipped ends.
Temperature
Green onions held at 0 C (32 F) and 98 to 100% relative humidity will remain fresh and flavorful for up to 4 weeks. Package- icing and perforated polyethylene film liners are used to maintain quality. Storage life of green onions at 10 C (50 F) is 7 to 10 days. Green onions benefit from light mist.
We size our onion according to the USDA when the size and the maturity are at the right stage we will harvest and undercut the bulbs and let them dry in the fields until it is lost 5-8% of the weight after harvest then the product its transported to the packing shed where it is sorted and bagged in a automated process.
Quality
We only pack mature fairly firm and well shaped onions, free from decay, wet sunscald, doubles and bottlenecks. Free from damage caused by seeds items, splits, dry sunken areas, sunburn, and sprouting, staining, dirt or any mechanical damage or disease and insect caused defects.
Temperature
Optimum conditions for field curing are when temperatures are at least 24 C degrees (75 F) or exposure for 12 hours up to 30 to 45C (86 to 113F) for forced air-curing. Storage of mild onions will last up to .5 to 1 month at 0 C (32F) and pungent onions will last from 6 to 9 months at 0C (32F).
Different presentation in broccoli will include bunches (14 and 18), crowns, china cut crown and florets. Packed in our harvesting machines in the fields will be transported to the packing shed to cool it in the vacuum cooler or iced in the ice injector depending how our customers prefer it.
Quality
Good quality broccoli shuld have dark or bright green closed florets. The head should be compact, with a cleanly cut stalk of the required length. There should be no yellow florets and there should be no discoloration on the stem bracs.
Temperature
Low temperature is extremely important to achieve adequate shelf life in broccoli. A temperature of 0 is required to optimize broccoli storage life (21 - 28 days). Heads storage at 5 can have a storage life of 14 days; storage life at 10 is about 5 days.
The dried Habanero peppers contain iron, thiamine, niacin, magnesium, riboflavin, vitamins A, B, and C. Despite being high in fiber, low sodium, low fat, and cholesterol-free, Chiles is also low in calories.
2796 Agriculture Farm Tractors Suppliers
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