We use HPP technology (High Pressure Processing) to preserve all the good stuff in each fruit, our products taste just like fresh squeezed fruits and vegetables
�· We do not use any pulps or concentrates, just fresh fruits and vegetables
�· We don't use any preservatives, flavors or colors, we are the real deal
What is HPP?
HPP (High Pressure Processing) is a modern technology that uses pressure to ensure food safety (eliminating bacteria like salmonella, E Coli and listeria), and since products are never heated, we protect all the nutrients and flavors of food, increasing up to 8 times the shelf life of products
We use HPP technology (High Pressure Processing) to preserve all the good stuff in each fruit, our products taste just like fresh squeezed fruits and vegetables
�· We do not use any pulps or concentrates, just fresh fruits and vegetables
�· We don't use any preservatives, flavors or colors, we are the real deal
What is HPP?
HPP (High Pressure Processing) is a modern technology that uses pressure to ensure food safety (eliminating bacteria like salmonella, E Coli and listeria), and since products are never heated, we protect all the nutrients and flavors of food, increasing up to 8 times the shelf life of products
We use HPP technology (High Pressure Processing) to preserve all the good stuff in each fruit, our products taste just like fresh squeezed fruits and vegetables
�· We do not use any pulps or concentrates, just fresh fruits and vegetables
We don't use any preservatives, flavors or colors, we are the real deal
What is HPP?
HPP (High Pressure Processing) is a modern technology that uses pressure to ensure food safety (eliminating bacteria like salmonella, E Coli and listeria), and since products are never heated, we protect all the nutrients and flavors of food, increasing up to 8 times the shelf life of products
Lowered with very little assistance on skirts in some leathers.
C.I.F/ FOB
Maximum 4 iron marks
Average weight of 28 to 35 kilos
Very few insect marks
No botfly larvae, no horsefly.
10% assisted leather of 26 to 28 kilos average
Lowered with very little assistance on skirts in some leathers.
C.I.F/ FOB
More than 4 iron marks.
Minimum range of 26 to 28 kilos.
Insect and horsefly defects and marks
****QUALITY AND/OR CHARACTERISTICS PER CONTAINER*****
90% assisted leather of 28 to 35 kilos average.
* Lowered with very little assistance on skirts in some leathers.
* Maximum 4 iron marks
* Average weight of 28 to 35 kilos
* Very few insect marks
* No botfly larvae, no horsefly.
10% assisted leather of 26 to 28 kilos average
* Lowered with very little assistance on skirts in some leathers.
* More than 4 iron marks.
* Minimum range of 26 to 28 kilos.
* Insect and horsefly defects and marks
**************
The leather salting process is carried out within 15 days before export. With 15 days of dehydration and manual application of approximately 13 kilos of sea salt per skin. The type of leather is zebu and its crosses.
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