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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
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
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
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
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
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
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
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
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