APESK INNOVATIVE GROUP

Key Specifications/Special Features: item: value Type: Cashew Nut Cultivation Type: COMMON Style: Raw Packaging: Vacuum bag or tin pack in carton Grad

Soybean Flakes and *4% Protein Soybean Meal are produced by cracking, heating and flaking soybeans and reducing the oil content of the conditioned pro

Yellow corn is dried and ground into flour for bakedgood , tortillas , cereals and used ascrust/ crisping agent fordishes bothsavoryand sweet. Packing

PHYSICAL PROPERTIES Cut Test: Moudy beans &nb...

ARABICA AND ROBUSTA COFFEE BEANS , GREEN COFFEE BEANS MOISTURE: 13% MAX. FOREIGN MATTER: 0.5% MAX BLACK & BROKEN:2% MAX. ON SCIEVE SCREEN 16: 90% MIN

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

CPU Scrap for immediate dispatch. The available CPU scrap details are as follows - -Scrap Ceramic CPU -Scrap Ceramic CPU with Aluminum Cap -Scrap Blac

Characteristics Broiler starter feed Broiler finisher feed Chick feed Grower feed Layer feed Breeder feed Moisture max % 11 11 11 11 11 11 Crude prote

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

REE FATTY ACID: 0.05-0.1 PCT PEROXIDE VALUE MEQ/KG: (MAX 5 MMOL/KG+3) (GB1535-2003) REFRACTIVE INDEX AT 40C: 1.4666-1.47 IODINE VALUE (WIJS): 123 - 13

Particulars Results Appearance Normal Odour & Taste Characteristic Raw oil Colour in 1/2 Cell (Y+5R) 15.0 Units Bleached oil Colour in 1/2 Cell (Y+5R)

Onion specification The onions must be dry, firm, clean and well developed. The shape of the bulb must be typical of the cultivar. The onions of a giv

Fresh garlic should have a tight, unbroken skin The skin should be white or purplish in color The cloves should be plump and firm The cloves should be

Macadamia nuts are high in fat, potassium, phosphorus, calcium, and B-vitamins They contain about 70 grams of fat per 100 grams They contain about 8 g

Apesk Innovative Group deals in Many types of Spices including Onion and Bulk Fresh Garlic Available in Bulk. Red and White Garlic Available one of