FOB Price
أحصل على آخر سعر|
Minimum Order
Place of Origin:
-
Price for Minimum Order:
-
Minimum Order Quantity:
25 Metric Ton
Packaging Detail:
Requested by buyer
Delivery Time:
within 12 days
Supplying Ability:
3500 Metric Ton per Month
Payment Type:
T/T, L/C
Cameroon
الشخص الذي يمكن الاتصال به Karim
Douala, Littoral
**0L type:
Brix degree: *8 - *0%, *0 - *2%, *6 - *8%
Inner packing:
**0L/aseptic bag with iron drum outside
**0L type:
Brix degree: *8 - *0%, *0 - *2%, *6 - *8%
Inner packing:
**0L/aseptic bag with iron drum outside
Commodity |
Tomato paste |
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Ingredient |
**0% fresh, sound, riped tomatoes |
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Brix (solids) |
****0% |
****2 % |
****8% |
Bostwick (At brix *2.5%) |
**7 cm/*0sec ( Hot break) **9CM/*0 sec. ( Cold break ) |
**7 cm/*0sec ( Hot break) **9CM/*0 sec. ( Cold break ) |
**9CM/*0sec. (Cold break) |
Haward mold count |
*0% max positive field |
*0% max positive field |
*0% max positive field |
Ph |
4.**4.2 |
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Color |
2.0 min.( HB) 2.1 min.( CB ) |
2.0 min.(HB) 2.1 min.( CB ) |
2.1 min. |
Lycopene |
*5 mg/**0g min |
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Foreign material |
Shall be free from pits, stems, skins, dirt and other foreign material |
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Heavy meteral Sn Pb Cu As |
< **0mg/kg < 1.0mg/kg < 5.0mg/kg < 0.5mg/kg |
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Flavor and taste |
Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor. |
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Microorganism |
In comply with commercial sterilization |
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Food additives |
Not to be detected. |
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Remnants of Prohibited agricultural chemicals |
Not to be detected. | ||
Packing format |
1. In ***0 liter aseptic bag in wooden bin packing , *4bins/*0fcl . 2. In **0Liter aseptic bag in iron drum packing , *0drums/*0fcl . |
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Storage |
Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
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Shelf life |
2 years from date of manufacture under appropriate storage conditions. |
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Note |
ProducProduction method: raw
material-washing-sorting- breaking-preheating-concentration
sterilizationheat preservation-cooling-filling cooling labeler
storage Fresh tomato: GMO free
Production management: under ISO***2 and HACCP |