Fresh Cherry Fruits
| Product name: | Fresh cherry fruit |
| Place of origin | Czechia |
| Remark: | 1) fresh, nutritious and delicious with fragrant scents
2) attractive in color |
| Supply period | From April to the next May
Fresh season: April to June |
| Harvest time | April to June |
| Supply capacity yearly: | 10,000 mts. |
| Exporting standard and quality: | Smooth skin, full juice, sweet, and perfect quality |
| Size: | All the sizes |
| varieties | – |
| Packing: | 1. Inner packing: 1 pc/white plastic bag;
2. Outer packing: carton 4.5kg/ctn, 9 kg/ctn, 10kg/ctn, 15 kg/ctn, 18 kg/ctn 3. according to the clients’ requirements |
| Quantity/conveyance | 10 kg/ctn: 2200 cartons with a 40’ reefer container |
| Transporting and store in cold storage temperature |
-1°-3° |
Packaging:
Usually delivered in plastic cases but it can be arranged according to the customer’s wishes.
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Items Requested in standard Result Appearance Light yellow to light brown Conforms Crude protein 46% min 46.15% Crude Fat 1.0% min 1.10% Crude Fiber 3.0% max 2.20% Moisture 10 % max 8.22% Calcium 0.20% Phosphorus 0.65% Total amino acid 4.50% Total Digestible Nutrients 73% min 78.00% Dry Matter: 89% Average
Crude Fat 0.5% Minimum
Crude Protein: 47.5% Minimum
Crude Fiber: 03.3% Maximum
Moisture 12.5% Maximum
Neutral Detergent Fiber: 07.1% Average
Acid Detergent Fiber: 05.3% Average
Ash: 1.5% Maximum
Calcium: 00.2% Average
Phosphorus: 0.65% Average
Total Digestible Nutrients: 78.0% Average
Anticaking Agent 0.5% Maximum
Net Energy-Lactation: 81.1 Meal/100 lbs. Average
Free of molding, chemicals, pests, or insectsOur Advantage;
1.high protein
2.quickly promote heathy and growth
3.enhance nutrition of poultry
4.soft powder and good texture
5.free from any rot odor -
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Specifications: Cold extraction
Single variental: 100% korineiki variety
100% natural
Quality characteristics:
Acidity ≤0,8% w/w,
Peroxide ≤20 meqO₂/Kg,
Waxes ≤150 mg/kg,
K232 <2.50,
K270 <0.22, DK <0.01
Nutrition declaration per 100 ml:
Energy: 3389kj / 824 kcal
Fat: 91,6g
of which:
Saturated: 12.8g
Monounsaturated: 72.1g
Polysaturated: P 6.7g
Carbohydrates of which Sugar: 0g
Proteins: 0g
Salt: 0g -
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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
