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Oferta n°
Categoría
Certificación
Producto
Descripción : céréales fourragères VRAC
Descripción : céréales fourragères
Descripción : Tilapia - The most popular fresh water fish in the U.S.A. that does not contain any chemicals, Hormones, Mercury, Probiotics and Antibiotics is available for sale.
Scientific Name: Aerchromous Niloticus
Name: Tilapia Fresh water fish (Farm raised)
Harvest Area: Karachi, Pakistan
Seasons: Available year round.
Type: Whole Fish,or gutted.
Plate Size each 400 - 800 gms
Scientific Name: Aerchromous Niloticus
Name: Tilapia Fresh water fish (Farm raised)
Harvest Area: Karachi, Pakistan
Seasons: Available year round.
Type: Whole Fish,or gutted.
Plate Size each 400 - 800 gms
Descripción : We are the manufacturer of Confectionery and instant drinks. Based in Pakistan, we are currently selling instant drinks (in a powder form) with a brand name “Insta Energy”. It is available in 5 flavors: orange, lemon, mango, peach and black currant and two different packaging 30 gm sachet and 500 gm box. We can supply any type of packaging required by you
Bebidas
International Certification Services Inc.
Bebidas sin alcohol (agua, zumo de frutas, verduras, bebidas de cereales, soja)
Descripción : organic instant drink available in 3 flavors: orange, lemon, and apple. packaging 1 lb card board container 10 pcs per carton.
Descripción : Organic candy with all natual ingredients 99% organic, available in orange, lemon, mixed berry, and pineapple flavors 20 count per pouch.
Descripción : natural, organic goat's cheese and cured ham from porc .
Descripción : Natural Goats cheese in a wide range of presentation
www.lelarry.be
www.lelarry.be
Descripción : cured salami, cured loin, cooked ham and poultry products. all of top quality.
Carnicería chacinería y embutidos
Ecocert Belgium Sprl / Bvba
Otros carnicería chacinería y embutidos
Descripción : Dry cured Ham, with only porc, sea salt and time as ingredients.
cured with bone during 9 months minimum.
sold with bone, deboned, sliced. also private label.
cured with bone during 9 months minimum.
sold with bone, deboned, sliced. also private label.
Descripción : Surrounded by a mixture of savanna and pristine rainforest where plants compete for pollination by profuse and vivid flowering, the El Dorado Honey and Beeswax Traders produce a low volume high quality product to meet customers demand and services.
Descripción : EU-organic Certification and Naturland, Demeter, Bioland
Processing, refinement and trading of dehydrated herbs, spices, vegetables, fruits and tea
Processing, refinement and trading of dehydrated herbs, spices, vegetables, fruits and tea
Descripción : EU-organic Certification and Naturland, Demeter, Bioland
Processing, refinement and trading of dehydrated herbs, spices, vegetables, fruits and tea
Processing, refinement and trading of dehydrated herbs, spices, vegetables, fruits and tea
Bebidas
Delegacion En Toledo
Bebidas alcohólicas (aperitivos, cerveza, cidra, champagne, aguardiente, vino)
Descripción : VINO TEMPRANILLO ECOLOGICO
Descripción : Vanilla’s Description.
Quality Quantity (Kgs.) Size(Inches)
Top-Quality 24 8 - 9
Organic 163 8 - 9
Mexico 1 1420 6 - 7
Mexico 2 313 5
Mexico 3 534 4 - 8
Benefited Vanilla in sheath.
Top-quality: Bigger beans, extra thick, dark coffee color, sweet smell and flavor, 8 and 9 inches long.
Mexico 1: Same characteristics as TOP QUALITY but 6 and 7 inches long, with 22 - 23% humidity.
Mexico 2: Five inches long, thin and 20% of humidity.
Mexico 3: Different measures, the sheaths or some capsules are open.
Organic Vanilla.
The caracteristicas of flavor and fragrance of the Vanilla of Papantla are determined by natural factors as the altitude and the climate, since the produccion of the fruit of the Vanilla of Papantla is obtained in zones that this by underneath of the 300 meters above sea level and that its annual average temperature is from 23 to 25 grades centigrados. The climatic factor that characterizes the zone of produccion that permit the flavor of the Vanilla of Papantla, is the presence of the north winds that consist of fronts frios that enter to the region originating from the northeast or north. Likewise, the human factor influences directly in the caracteristicas of quality and that promotes the format0ion of aromatics components, this by means of the process of benefited by the employment of the oven calorify; the benefited of the vanilla has the purpose of induce the formation of vanilla and other substances by means of reactions enzimaticas and to reduce the content of humidity in the fruit.
The process of benefited understands the following operations:
1.-Despezonado
2.-classification by degree of maturity
3.-baked to 60°C for 36 hours
4.-sunny and sweated from 11 to 25 days
5.-classification by degree of humidity
6.-deposit during 45 days,
7.-divided (classification by size) and hitch.
The benefited of the vanilla has the purpose of induce the formation of vanillina and other substances through several reactions and to reduce the content of humidity in the fruit.
Quality Quantity (Kgs.) Size(Inches)
Top-Quality 24 8 - 9
Organic 163 8 - 9
Mexico 1 1420 6 - 7
Mexico 2 313 5
Mexico 3 534 4 - 8
Benefited Vanilla in sheath.
Top-quality: Bigger beans, extra thick, dark coffee color, sweet smell and flavor, 8 and 9 inches long.
Mexico 1: Same characteristics as TOP QUALITY but 6 and 7 inches long, with 22 - 23% humidity.
Mexico 2: Five inches long, thin and 20% of humidity.
Mexico 3: Different measures, the sheaths or some capsules are open.
Organic Vanilla.
The caracteristicas of flavor and fragrance of the Vanilla of Papantla are determined by natural factors as the altitude and the climate, since the produccion of the fruit of the Vanilla of Papantla is obtained in zones that this by underneath of the 300 meters above sea level and that its annual average temperature is from 23 to 25 grades centigrados. The climatic factor that characterizes the zone of produccion that permit the flavor of the Vanilla of Papantla, is the presence of the north winds that consist of fronts frios that enter to the region originating from the northeast or north. Likewise, the human factor influences directly in the caracteristicas of quality and that promotes the format0ion of aromatics components, this by means of the process of benefited by the employment of the oven calorify; the benefited of the vanilla has the purpose of induce the formation of vanilla and other substances by means of reactions enzimaticas and to reduce the content of humidity in the fruit.
The process of benefited understands the following operations:
1.-Despezonado
2.-classification by degree of maturity
3.-baked to 60°C for 36 hours
4.-sunny and sweated from 11 to 25 days
5.-classification by degree of humidity
6.-deposit during 45 days,
7.-divided (classification by size) and hitch.
The benefited of the vanilla has the purpose of induce the formation of vanillina and other substances through several reactions and to reduce the content of humidity in the fruit.
