Fresh Cavendish Banana
Specification:
Big Hands (4/5/6 Hands)
1. Calibration: Minimum 39 – Maximum 47
2. Finger Length: Minimum 7.5 inches
3. No. of Fingers in a Hand: 12 fingers
4. Age: Minimum 9 weeks old – Maximum 12 weeks old
5. Weight per Hand:
4-Hands: Minimum 3.50 – Maximum 5.50 kgs.
5-Hands: Minimum 2.50 – Maximum 3.50 kgs.
6-Hands: Minimum 2.25 – Maximum 2.50 kgs.
Small Hands (7/8/9 Hands)
1. Calibration: Minimum 34 – Maximum 38
2. Finger Length: Minimum 6.50 inches – Maximum 7.40 inches
3. No. of Fingers in a Hand: 12 fingers
4. Age: Minimum 9 weeks old – Maximum 12 weeks old
5. Weight per Hand:
6-Hands: Minimum 1.70 – Maximum 2.24 kgs.
7-Hands: Minimum 1.50 – Maximum 1.90 kgs.
8-Hands: Minimum 1.30 – Maximum 1.70 kgs.
Supply Ability: 10 – 15 containers 40’/month
Packaging: Inner packing: banana is packed by vacuum bag.
Outside packing: By carton box.Net weight: 13kg
Lead Time: 1 container 40’/2-3 days
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REFINED PEANUT OIL SPECIFICATION
TEST METHOD RANGE
Specific gravity @ 25øC USP 0.912-0.920
Iodine value USP 84 – 100
Saponification value USP 185 – 195
Free fatty acids USP < 2.0 mL of 0.02 N NaOH
Cottonseed oil USP absent
Refractive index @ 40øC USP 1.462-1.464
Heavy metals, Method II USP 0.001% max
Rancidity USP passes
Solidification range of F/A USP 26ø – 30ø
Unsaponifiable matter USP < 1.5%
Color Gardner AOCS Td la-64 4 max
Appearance Pale yellow, bright & clear oily liquid
Flavor and odor Bland, almost odorless
TYPICAL FATTY ACID COMPOSITION (%)
C14:0 < 0.2 C18:3 < 2.0
C16:0 6 – 15.5 C20:0 1 – 2.5
C16:1 < 1.0 C20:1 0.5 – 2.1
C18:0 1.3 – 6.5 C20:4 1 – 2.5
C18:1 36 – 72 C22:0 1.5 – 4.8
C18:2 13 – 45 C24:0 1.0 – 2.5 -
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Barley Grades;
– Malted barley Grade 1
moisture: 13% max
protein: 10% min 11.5% max
germination energy: 95% after 5 days
full barley: 90%
below: 2.2 mm max 3%
purity of variety: 95% min
foreign variety: 1% max
1000 kernel weight: 40 gr
hi weight: min 67 kg/h– Feed barley Grade 2
moisture: 13% max
crude protein: 10% min
crude fiber: 8% max
damaged grains: 2% max
grain impurities: 3% including damaged grains
foreign material: 1% max– Feed barley grade 3
moisture: 13%
crude protein: 10% min
crude fiber: 8% max
damaged grains: 2% max
grain impurities: 3% including damaged grains
foreign material: 3% max -
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USED COOKING OIL SPECIFICATION
Free fatty acids:……………………….. 2.0 %
M.i.u ( moisture and impurities):…… 0.02 %
Saponification value:…………………. 186
Iodine value: …………………………….120
Titre c (melting point):…………………13.75″ c
TFM:………………………………………95%
Specific gravity @ 25’c :……………..0.915
Density (kg/m3)……………………….920
Flashpoint by p.-m. (degree c) …… 220
Calorific value (kj/kg) ………………. 36,000
Kinematic viscosity (40 deg.c) (mm2/s)
Carbon residue (mass-%) …………. 0.4
Iodine number (g/100g) ……………. 110)
Sulphur content (mg/kg)…………….18
Variable properties:
Acid value (mg koh)/g)……………… 2.0
Oxidation stability (110 deg.c) (h) .. 5.0 (min)
Phosphorus content (mg/kg)………..15
Ash content (mass%) ……………….0.01
Water content (mass%) …………… 0.075 -
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Certificate of Analysis
Physical and Chemical Items
Standard code(GB/T6682)
Result
Protein(Crude Protein)
≥90%
92%
Ash ≤ 5% 3%
Moisture ≤ 10% 8%
Crude Fat ≤3.5% 3.0% Calcium ≥0.06
0.09
Fe
≥2000mg/kg
3000
Total Phosphorus
≥0.20
0.3
Total Volatile Basic Nitrogen
≤45mg/100g
35
Microbial Tests
Total Bacteria Count
<2*105cfu/g
Passed
Escherichia coli
<1*103cfu (100g)
Passed
Salmonella
cfu (25g) Negative
Sense
Appearance Bronzing color powder Valid 1year Storage Kept in cool and dry place without direct sunshine and heat Amino Acid
Nutrition
Content (%)
Nutrition
Content (%)
Crude Protein 93.0 Aspartate 11.6 Valine 7.71 Threonine 2.98 Lysine 8.07 Serine 3.94 Histidine 6.86 Glutamic acid 7.38 Arginine 3.57 Proline 3.08 Ammonia 1.06 Glycine 4.52 Phenylalanine 6.30 Methionine 0.73 Tyrosine 2.10 Leucine 12.68
