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Packing: @15 kg / box: 1540 carton/20ft container @20 kg / box: 1118 carton/20ft container Specification Free Fatty Acid(as %palmatic acid): 0.1 Max Slip Melting Point: a. 36-39 deg Celcius (Quality A) b. 38-42 deg Celcius (Quality B) c. 42-46 deg Celcius (Quality C) d. 45-48 deg Celcius (Quality D) e. 48-51 deg Celcius (Quality E) Moisture & Impurities (%): 0.1 Max Peroxide Value (meg./kg): 1.0 Max Flavour: Bland Colour (5 1/4" Lovibond): 2.5 R Max

Packing: @10 kg / box: 1719 pail/20ft container @15 kg / box: 1540 carton/20ft container @18 kg / box: 712 pail/20ft container @20 kg / box: 1118 carton/20ft container Specification Free Fatty Acid(as %palmatic acid): 0.2 Max Slip Melting Point: 36-39 deg Celcius Moisture & Impurities (%): 0.1 Max Peroxide Value (meg./kg): 1.5 Max Flavour: Milk Colour (5 1/4" Lovibond): 7.0-7.5 R Max

A practical and nutritious breakfast solution that offer you a complete nutrition and energy (milk, egg, cereal, oats and essential vitamins) for the whole family. Language in Packaging = English, Bahasa Indonesia. Port of Loading: Semarang, Indonesia. Note: We could paste sticker on each pack should there is any additional information needed (importer name, information in other language, etc)

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The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.

Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

Gatorade Sports Drink: Product: GATORADE Sports Drink - 500 ML Packing Details: 500ml in a bottle; 24 such bottles in a case / shrink wrap tray; 840 such cases / trays in a 20' container OR 1750 such cases / trays in 40’ container. Origin: India (A product from PepsiCo India Holding Pvt. Ltd., India) Variants: Lemon / Orange / Blue Bolt UPC Code #: 8 902080 514045 / 8 902080 524044 / 8 902080 534043 Case Size: 42 x 28 x 21 CM CBM Per Case: 0.0335 Gross Weight of case: 14.000 Kgs Approx. Shelf Life: BEST BEFORE NINE MONTHS FROM MANUFACTURE

Thin Dried Sausages - Kabanos is an unique product made from meat ( pork, poulrty or beef meat). They are smoky in flavor, and can be soft or very dry in texture. The sausages are quite long, 60 cm (24 in) but very thin, with a diameter of around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance.

Salami is one of the most popular salami types. Produced from selected pork, seasoned with a special blend of spices dedicated to this type of meat, giving it characteristic flavour. Recommended as an addition to sandwiches, toasts, pizzas and salads.

The "Krakowska" Sausage is a wider sausage usually served as a cold cut. Its skin is dark and slightly shiny. It is characterized by a large meat thickness - in the section you can see large pieces of pork ham. The content of Class I meat is 85% in the sausage. You can cut the sausage into thin slices and eat it with mustard, horseradish or plain. The sausage also combines perfectly with vegetables and especially with pickled cucumbers .

We can offer high quality chicken wing BBQ Lolipops; can be also halal.

Chicken breaded burgers are made from high quality meat. Can also be Halal.

Frozen Spicy Chicken Popcorn can also be Halal.

Chicken nuggets made from high quality meat. Can also be halal.

Pure Natural Moringa Leaf Powder PARAMETERS SPECIFICATION Product Name : Organic Moringa Leaf Powder Botanical Description : Moringa Oleifera Physicochemical : AppearanceFresh Olive Green Powder TasteCharacteristic Sieve100% Pass through 60 B.S.S sieve Odor Characteristic Moisture % Max 10.0 Total Ash Content %Max 12.0 Heavy Metals (mg/Kg) : Arsenic < 1.0 Lead < 2.0 Cadmium < 1.0 Mercury< 0.1 Pesticide residues (mg/Kg) : Organo Chlorine Complies with Regulations (EC) No: 396/2005 Organo Phosphorus Pyrethroids Microbial Analysis : Total Microbial Count (cfu/g)< 10 X 10^5 Yeast & mould (cfu/g)< 10 X 10² E.Coli (cfu/g) Absent Salmonella (cfu/25g)Absent Shelf life : 36 Months from the Date of Manufacturing Storage conditions :Well closed at room temperature; away from light, heat and humidity. Application :Very rich in nutrients and minerals, Moringa powder can be used as a dietary supplement. GMO :Moringa Products are manufactured from NON GMO sources There is no genetically modified Moringa worldwide

Moringa leaf powder contains unique constituents that include 92 nutrients essential for body health. Its leaves have been used in cooking during ancient times itself. Increased longevity has been proven in countries such as India and Philippines. Various parts this tree have been used for medicinal purposes in alternative medicinal systems. Dawnmoringa follows strict quality control in production of leaf powder and ensures that your order is processed with minimum time. We offer leaf powder at wholesale prices and our product meets industry standards due to strict quality control measures. Moringa Leaf Powder Properties It has been found to be useful for : 1. Anti-aging 2. weight loss 3. supports digestion 4. protecting eye , bone health , cell structure 5. improve immunity and body metabolism 6. detox effect Moringa powder is made from the freshly harvested leaves of the Moringa oleifera tree. Fresh Moringa powder has a deep green color and a rich nutty smell. The nutrient-packed powder is soft and fluffy when it is pure and grown in organic conditions. It dissolves easily into water or juice and is an excellent ingredient in a variety of healthy recipes. These beneficial changes are due to the unique and complex blend of nutrients that are only found in the Moringa oleifera tree. The balance of powerful antioxidants, vitamins, minerals, and complete proteins deliver a potent boost of energy and increase the body's functioning in many ways. Moringa leaves, in fresh or powdered form, can be added to salads, cooked like spinach or other steamed vegetables, or included in soups, curries, and gravies. The leaf powder retains a deep green consistency when fresh - a good sign also that your Moringa leaf powder is of a high quality.

Moringa leaf powder contains unique constituents that include 92 nutrients essential for body health. Its leaves have been used in cooking during ancient times itself. Increased longevity has been proven in countries such as India and Philippines. Various parts this tree have been used for medicinal purposes in alternative medicinal systems. Dawnmoringa follows strict quality control in production of leaf powder and ensures that your order is processed with minimum time. We offer leaf powder at wholesale prices and our product meets industry standards due to strict quality control measures. Moringa Leaf Powder Properties It has been found to be useful for : 1. Anti-aging 2. weight loss 3. supports digestion 4. protecting eye , bone health , cell structure 5. improve immunity and body metabolism 6. detox effect Moringa powder is made from the freshly harvested leaves of the Moringa oleifera tree. Fresh Moringa powder has a deep green color and a rich nutty smell. The nutrient-packed powder is soft and fluffy when it is pure and grown in organic conditions. It dissolves easily into water or juice and is an excellent ingredient in a variety of healthy recipes. These beneficial changes are due to the unique and complex blend of nutrients that are only found in the Moringa oleifera tree. The balance of powerful antioxidants, vitamins, minerals, and complete proteins deliver a potent boost of energy and increase the body's functioning in many ways. Moringa leaves, in fresh or powdered form, can be added to salads, cooked like spinach or other steamed vegetables, or included in soups, curries, and gravies. The leaf powder retains a deep green consistency when fresh - a good sign also that your Moringa leaf powder is of a high quality.