Preserved Vegetables:
  • Green Peas (380 gr.)
  • Corn (380 gr.)
  • Broad Beans (380&500 gr.)
  • Green Runner Beans (380&500 gr.)
  • Different Types of Vegetables Cocktails (500, 1000&4500 gr.)
  • Baked Beans with Meat (300&500 gr.)
  • Baked Beans with Sauce (300, 500&1000 gr
preserving vegetables 
 Frozen Vegetables:
  • Potatoes
  • Onions
  • Broccoli
  • Carrots
  • Cabbage
  • Cauliflower
  • Leak
  • Green Beans
  • Celery
  • Peas
  • Garlic
  • Spinach
  • Capsicum
  • Courgette
  • Broad Beans
 frozen vegetables main
 Fruit Concentrates:
  • apple
  • pomegranate
  • Grape ( Red-White)
  • orange
  • pear
  • cherry
  • Cherry
 fruit juice concentrate1

Tomato Paste:

Origin : China

Hot Break Tomato Paste

Brix : 28/30%, 30/32%

Bostwick : below 6.5 cm/30 seconds at 12.5% Brix

Howard Mould Count: Max 50%

Lycopene : Min 45 mg/100g

a/b value : Min 2.0 according to Gardner system

PH value : 4.2 +/- 0.2

Total Acidity: Max 8%

Cold Break Tomato Paste

Brix : 28/30%, 36/38%

Bostwick : below 9.5 cm/30 seconds at 12.5% Brix

Howard Mould Count: Max 50%

Lycopene : Min 45 mg/100g

a/b value : Min 2.2 according to Gardner system

PH value : 4.2 +/- 0.2

Total Acidity: Max 8%

Notes: 

1. Payment by irrevocable L/C at sight or T/T in advance.

2. Packing: in 220 Liter Aseptic bags in iron drum with net weight ~ 225

kgs each & 4 drums on one pallet. 80 drums in 1x20' FCL (18-20

MT/20' FCL).

3. Delivery within 30 days after receipt of L/C (new crop 2001

will be delivered by September, 2001) Sample can be arranged

for evaluation once our offer is accepted.origin :Iran

Quantity:Approx.10,000+ M/T Annually.
Brix	:28-30
PH	:Max. 4.3
Acidity	:Max. 9% as citric acid-monohydrate on dry substance 
Sugars	:11% - 12% 
Colour (a/b):Min. 2.1- A/B Hunterlab. 
Salt 	:Negative (About 0.4% Natural) 
Mould & Yeast  :Negative
Total Plate count:Negative
Viscosity:7-9 CM/30 sec (Bostwick) 
H.M.C 	:Max. 40. 
Packing :Aseptic bag in metal drums 
Gross weight :230 kg. 

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