DRIED GREEN BEANS. THIS PRODUCT CONTAINS SLICED GREEN BEANS (PHASEOLUS VULGARIS) WHICH HAVE BEEN SPRAYED WITH PALM OIL, VACUUM DRIED AND PACKED IN BULK, BUT NOT FURTHER PREPARED. THE AMOUNT OF PALM OIL ADDED IN THE DRYING PROCESS IS 10.3% OF THE FINISHED PRODUCT. TOTAL (NATURAL) SUGAR CONTENT IS 18% OF THE FINISHED PRODUCT. VACUUM DRYING IS THE PROCESS OF DRYING BY THE APPLICATIONS OF VACUUM, WHERE THE OBJECT TO BE DRIED IS PLACED IN AN ENCLOSED CONTAINER AT REDUCED PRESSURES AND LOWER RELATIVE HUMIDITY COMPARED TO AMBIENT PRESSURE, ENABLING FASTER DRYING. WHEN AIR IS REMOVED, THE PRESSURE IS LOWERED BY CREATING THE VACUUM. IN VACUUM, THE WATER PRESENT IN THE FRUIT GETS EVAPORATED MORE QUICKLY AND AT A LOWER TEMPERATURE AS COMPARED TO TRADITIONAL AIR-DRYING. THE VACUUM DECREASES THE BOILING POINT OF WATER INSIDE THE PRODUCT AND THEREBY INCREASES THE RATE OF EVAPORATION SIGNIFICANTLY. THE RESULT IS A SIGNIFICANTLY INCREASED DRYING RATE OF THE PRODUCT, LEADING TO LESS DAMAGE BECAUSE THE FOOD IS NOT EXPOSED TO A HIGH TEMPERATURE AND IN THE ABSENCE OF AIR THE OXIDATION REACTION IS REDUCED. VACUUM DRYING PRESERVES PROPERTIES SUCH AS TEXTURE, COLOUR, TASTE AND FLAVOUR OF DRIED PRODUCTS. PALM OIL IS ADDED TO THE DRYING PROCESS TO LIMIT THE AIR OXIDATION OF THE PRODUCE, FURTHER PRESERVING THE LOOK AND APPEARANCE OF THE VEGETABLES. THE PRODUCT IS IMPORTED IN BULK 6KG SILVER FOIL BAGS TO BE FURTHER PROCESSED BEFORE RETAIL SALE.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIRs) GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 2005 - OTHER VEGETABLES PREPARED OR PRESERVED OTHERWISE THAN BY VINEGAR OR ACETIC ACID, NOT FROZEN, OTHER THAN PRODUCTS OF HEADING 2006 GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 200559 - BEANS (VIGNA SPP., PHASEOLUS SPP.); OTHER THAN BEANS, SHELLED ALSO CLASSIFIED IN ACCORDANCE WITH HSENs TO HEADING 2005