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Vietnam Jasmine rice 5% Broken
Type:Rice
Texture:Soft
Kind:White Rice
Variety:Long-Grain Rice
Style:Fresh
Color:White
Broken Ratio(%):5 %
Max.Moisture (%):10%
Admixture (%):0.1 %
Certification:HACCP:2003, ISO
Place of Origin:Ho Chi Minh, Vietnam
White rice is th... |
2017-12-16 |
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Vietnam Japonica Rice
Japonica Rice
Type:Rice
Texture:Soft
Kind:Japonica
Variety:Short-Grain Rice
Style:Fresh
Cultivation Type:GMO
Colour:White
Broken Ratio (%):5 %
Max. Moisture (%):14%
Foreign matter(%):0.1%
Admixture (%):0.1%
Chalky kernel:3% max
Damage... |
2017-12-03 |
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Cashew nut Kernels W240
Name: Cashew Kernels W240
Colour: White/pale ivory/light ash
Packaging: Carton,PE Bags or Tin Box
Brand Name: PACIFIC PRODUCTION BRAND
Place of Origin: Vietnam
Type: Cashew Nut
Cultivation Type: Common
Processing Type: Roasted
Style: ... |
2017-11-30 |
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Vietnam Hot Sale And Best Quality Cashew Nut W320
Cashew nut Grade : W320
Colour : White / pale ivory / light
Count/454 gms(1lb) : 300 - 320
Max. Moisture% : 5
Broken Max% : 5
We produce the dried foods according to buyer's orders passed the HACCP code: 2003: HA.002.15.10, GMP, ISO standard, ... |
2017-10-13 |
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Medium White Rice, New Crop
Medium white rice
Type:Rice
Texture:Hard
Kind:White Rice
Variety:Medium-Grain Rice
Style:Dried
Drying Process:Other
Cultivation Type:Common
Colour:White
Broken Ratio (%):5%
Max. Moisture (%):14%
Admixture (%):1.5%
Packaging Details:50Kgs/... |
2017-09-15 |
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CASHEW NUTS W450 HIGH QUALITY
Name: Cashew Kernels W450
Colour: White/pale ivory/light ash
Packaging: Carton,PE Bags or Tin Box
Brand Name: PACIFIC PRODUCTION BRAND
Place of Origin: Vietnam
Type: Cashew Nut
Cultivation Type: Common
Processing Type: Roasted
Style: ... |
2017-07-25 |
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Glutinous rice With Good Quality
Name: Glutinous rice
Type:Rice
Texture:Hard
Kind:Glutinous Rice
Variety:Short & Long Grain Rice
Style:Dried
Drying Process:sunshine
Cultivation Type:Common
Color:White
Broken Ratio (%):5 %
Max. Moisture (%):12%
Admixture (%):0.... |
2017-07-17 |
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Dessicated coconut
Color : White, natural
Grade : Fine or Medium
Fat : 65 - 67% min.
Moisture (%) : 3% max.
Oil content : 63% min.
FFA (Free Fatty Acid as Clauric) : 0.3%
Bacteria E.Coli: Negative
Foreign Matter: Negative
Salmonella: Negative
Rancidity: Negati... |
2017-07-02 |