BLACK PEPPER 500G/L FAQ | BLACK PEPPER 550G/L FAQ | BLACK PEPPER 570G/L FAQ | BLACK PEPPER 580G/L FAQ |
- Moisture: 13.5% max - Admixture: 1% max - Density: 500 G/L min | - Moisture: 13.5% max - Admixture: 1% max - Density: 550 G/L min | - Moisture: 13.5% max - Admixture: 1% max - Density: 570 G/L min | - Moisture: 13.5% max - Admixture: 1% max - Density: 580 G/L min |
BLACK PEPPER 500G/L MACHINE CLEAN | BLACK PEPPER 550G/L MACHINE CLEAN | BLACK PEPPER 570G/L MACHINE CLEAN | BLACK PEPPER 580G/L MACHINE CLEAN |
- Moisture: 13.5% max - Admixture: 0.2% max - Density: 500 G/L min | - Moisture: 13.5% max - Admixture: 0.2% max - Density: 550 G/L min | - Moisture: 13.5% max - Admixture: 0.2% max - Density: 570 G/L min | - Moisture: 13.5% max - Admixture: 0.2% max -Density: 300G/L, 400G/L, 450G/L |
BLACK PEPPER 5MM BOLD | WHITE PEPPER 630G/L MACHINE CLEAN | BLACK PEPPER LIGHT BERRY | BLACK PEPPER PIN HEAD 1.5-2MM |
- Moisture: 13.5% max - Admixture: 0.2% max - Density: 570-580 G/L min | - Moisture: 13.5% max - Admixture: 0.2% max - Density: 630 G/L min | - Moisture: 13.5% max - Admixture: 0.2% max -Density: 300G/L, 400G/L, 450G/L | - Moisture: 13.5% max - Admixture: 0.2% max -Density: 250-270G/L |
item | value |
Variety | Allspice |
Product Type | Single Herbs & Spices |
Style | Dried |
AD | |
Processing Type | Raw |
Certification | HACCP, ISO, QS |
Shape | Round |
Color | black |
Place of Origin | Vietnam |
Binh Phuoc | |
Weight (kg) | 1000 |
Shelf Life | 2 years |
Brand Name | Agrikim |
Model Number | 5MM Black pepper |
Type | Chilli & Pepper |
Taste | Strong |
MOQ | 1 MT |
Moisture | 13.5% Max |
Quality | Excellent |
Packing | Customers' Requirements |
Keyword | Dried Chili Pepper |
PAYMENT TERM | T/T 30%deposit 70%balance |
admixture | 1 % Max |
Storage | Dry Clean Place |
HALAL Certificate | ISO 22000 Certificate | HACCP Certificate |
Besides the international quality, food safety certificates like HACCP, BRC, ISO..., HALAL certificate has been being applied by the Muslim nations for foods, beverages, the agricultural products.... | The standard ISO 22000: 2005 is a management system for food safety to ensure close links in the supply chain, was built by professionals & international organizations in the field of food in conjunction with the principles... | Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production... |