Agriculture

PFAD (Palm Fatty Acid Distillate) is the byproduct of crude palm oil after refining. PFAD is used in many industries such as laundry soap, animal feed industries and also as raw material for the oleo chemical industry. PFAD is also often considered as a valuable and low cost raw material for bio-diesel production. It is composed of free fatty acids which are oleic, stearic and palmitic. Palm Fatty Acid Distillate is a cheap raw material for fatty acid production with acceptable purity. Free Fatty Acid, as Palmitic Acid (FFA) % Min. 70 Moisture & Impurities (M & I) % Max. 1.0 Saponifiable Matter % Min. 95

Minimum Order: 1 bags

Palm stearin is the solid fraction from the fractionation of palm oil. It can be used for obtaining palm mid fractions (PMF) and also in blends with other vegetable oils to obtain suitable functional products such as margarine fats, shortenings, vanaspati and others. Palm stearin is a useful natural hard stock for making trans-free fats. Besides edible usage, palm stearin also possesses suitable properties for making soaps and formulating animal feeds. Palm stearin has a wide range of composition, physical properties, solid fat content, and iodine values. These variations result in different types of palm stearin, which allows food manufacturers a wide choice of materials for their formulations. Free Fatty Acid..............................0.2 Max Moisture & Impurities........................0.15% Max Iodine Value.................................48 Max Colour, 5 ¼ “ Lovibond Cell..................3.0 R Max Slip Melting Point...........................44°C Min

Minimum Order: 1 bags

Palm olein is the liquid fraction obtained from fractionation of palm oil. The fractionation process involves a physical process of cooling the oil under controlled conditions to low temperatures, followed by filtration of the crystals through membrane press. The liquid olein and solid stearin are products of fractionation, and they are the major products exported. Refined Palm Olein has a subtle aroma and a very neutral taste. It is widely produced as edible oil in tropical countries. Palm Olein is considered as renewable raw material for the new industrial and pharmaceutical products synthesis based on its characterization. Free Fatty Acid........................0.1% Max Moisture & Impurities..................0.1% Max Iodine Value...........................56 Min Colour, 5 ¼ “ Lovibond Cell............Max. 3.0 R Max Slip Melting Point.....................Max. 24°C Max

No bruises No black pads or ammonia burns No bad smells No excessive blood or blood stains No broken bones Well cleaned and fresh Moisture content is less than 3% No excess water Well cleaned and fresh No bruises No black pads or ammonia burns No bad smells No broken bones No excessive blood or blood stains Moisture content is less than 3% No excess water No bruises No black pads or ammonia burns No bad smells No excessive blood or blood stains No broken bones Well cleaned and fresh Moisture content is less than 3% No excess water Well cleaned and fresh No bruises No black pads or ammonia burns No bad smells No broken bones No excessive blood or blood stains Moisture content is less than 3% No excess water

Minimum Order: 100

RBD Palm Oil is derived from the process of refined, bleached and deodorized crude palm oil. One of the main applications of RBD Palm Oil is for cooking oil and formula for shortening, margarine and other edible purposes. RBD PO can also be processed further into RBD Palm Olein and RBD Palm Stearin. Refined palm oil has a subtle aroma and a very neutral taste. Its high smoke point makes it ideal for frying at high temperatures whilst its oxidative stability ensures long shelf life. It’s this combination of taste neutrality and heat resistance that makes refined palm oil one of the best frying oils on the market. Free Fatty Acid, as Palmitic Acid...............Max. 0.1% Moisture & Impurities...........................Max. 0.1% Colour, 5 ¼ “ Lovibond Cell.....................Max. 3.0 R Slip Melting Point..............................30 - 39°C

Minimum Order: 1 bags

Frozen Pork Meat that we export and supply is widely in demand by the clients owing to its freshness, quality and natural taste. Frozen Pork Meat that we offer is obtained only from disease free pork. The meat is properly cleaned and hygienically processed before freezing. Frozen Pork Meat is the best substitute to fresh meat as it can be refrozen. To avoid growth of microorganisms, pork. The meat is properly cleaned and hygienically processed before freezing. Frozen Pork Meat is the best substitute to fresh meat as it can be refrozen. To avoid growth of Meat in quality packing and store them at required temperature. As competent Frozen Pork Meat Suppliers, we are equipped with hi-tech containers and vehicles to ensure that the meat doesn’t get spoiled during transit. Variety -Frozen Pork Shoulder -Frozen Pork Trimmings -Frozen Pork Front Feet -Frozen Pork Tails -Frozen Pork Bellies -Frozen Pork Boneless Meat.

Minimum Order: 1 bags

A whole, extensively reared home produced grass fed lamb expertly cut into a mouth-watering selection of legs, joints and chops. The flock is managed on a high welfare, extensive system. The sheep graze on the natural heath and marshy grasses and are allowed to slowly mature producing superb tasting meat. Lamb meat is tender, mildly gamey and earthy in flavour. Lamb chops or cutlets are really tender and flavoursome. Chops are taken from the ribs of the lamb and cooked individually, usually on a grill or BBQ. (1) whole mutton 24kgs /6 way cut mutton squire cut shoulder /mutton boneless legs/mutton fat inside/mutton external fat (2) whole lamb carcass/6 way cut weight 18kgs-24kgs/ lamb shoulder /lamb legs lamb breast /lamb square

Minimum Order: 1 bags

These are one of the most popular and sought-after species of crab in the world. They have eight legs, including their claws, but also two small legs under their carapace, making 10 in all. At full size, their leg span can easily reach more than one yard wide, making them big ocean dwellers. Their thick legs are packed with meat, making them a prized catch for many fishers around the world. -Red king crabs are the largest of the commercially harvested crabs. -They range in color from brownish to bluish red and are covered in sharp spines. -They have three pairs of walking legs and one pair of claws. -Their claws are different shapes. One is a large, heavy-duty claw that is used for crushing prey, and the other smaller claw is used for more delicate handling of food items. - size available: 2.0 ~ 2.5kg, 2.5 ~ 3.0kg, 3.0kg ~ up - meat fill: 80% or higher year round - packing for shipment: 10 kg in a styrofoam box or according to buyer - mortality: expected to be 2.5% lower dead on arrival

Minimum Order: 100

Shrimp are being bred in an array of colors in the freshwater hobby, and one crustacean convert explains why they are such a fun addition to a typical tank. They are full of vitamins, minerals and carbs. However, they have a high level of cholesterol !!! - Meaty shrimp with crisp texture and slight sweetness like lobster - Unique red color is a natural pigment derived from its diet in the ocean - Clean sorted from very fresh raw materials without residue, damaged or rotten ones; - Freeze and store for as long as 2 years. Head-on (FROZEN), 12kg (6 x 2kg net), set weight 10/20, 20/30, 30/40, 40/60 (pieces per kilo)

Minimum Order: 100

The mud crab is one of the best seafoods for presentation, with graceful legs and ornate claws that can be kept whole and used as a garnish. -vary from dark olive-brown to greenish-blue and blue-black -patterns of lighter coloured dots cover the walking legs -nine similar sized spines each side of their eyes -hind legs are flattened for swimming -very robust claws -large crabs with a smooth, broad carapace Its moist meat, mostly found in the body and claws, has a marvellous distinct and sweet flavour. It is Translucent when raw and white to off-white when cooked. The shell turns red when cooked. Flavour: Medium to Strong Oiliness: Low Moisture: Moist Texture: Medium to Firm

Minimum Order: 100

Vannamei shrimp has a sweet taste and firm structure. They are grayish-white and they turn pink when cooked. Vannamei meat is sweety and a rich source of protein. Shrimp requires approximately 40 essential nutrients. These nutrients are provided in various amounts by natural food and supplemental feeds. Although the nutrition principles are similar for all animals, the quality and quantity of nutrient requirements vary from species to species. -Processing specific: HLSO, PD,PDT TAIL ON/TAIL OF,BTF TAIL ON -Size: 26/30, 31/35, 36/40, 41/50, 51/60, 61/70, 71/90, 91/120. -Packing: IQF, bag with rider, printed bag, block.

Minimum Order: 100

We guarantee the freshness of all our crayfish because we pack them live for our customers. With the use of gel ice packs, they remain fresh even in the rare (though unfortunate) event of some of the crays arriving in a "not-alive" state. Our Live Crayfish are nad selected before shipment. Crawfish meat is sweet like lobster meat but more tender and not quite as rich. Alive, red swamp crawfish are red to nearly black; white-river crawfish are light to dark brown. All crawfish cook up brilliant red. Raw meat is grayish in color. Cooked meat should be a clean white. Softshell crawfish are those that have just molted. 4 to 7 inches

Minimum Order: 100

Tiger lobsters are recognized by their spotted legs, while the legs of bamboo lobsters have stripes resembling bamboo trunks. Tiger lobster, no claws are humongous awesome taste as well, mostly tail but many are like 3 times the size of an atlantic lobster. The meat is pearly white and translucent. The delicate flavor is often times sweeter than that of other lobster species, and the texture has been characterized as a cross between a lobster and a shrimp. They’re typically prepared grilled, broiled, steamed or baked. Sizes: 400/600 600/800 800/1000 1000/1200 1200/1500 1500/2000 2000+

Minimum Order: 100