Customs Search

DEHYDRATED PEAR. DICED. WITH ADDED SUGAR 33.97%. IN 5 KILOGRAM BAGS.

CANNED PEAR HALVES IN LIGHT SYRUP WITH SUGAR. NET WEIGHT IS 2.5 KGS, AND THE DRAINED WEIGHT IS 1.5 KGS. SUCROSE CONTENT IS 12.8%.

DRIED PINEAPPLE THIS PRODUCT CONTAINS PEELED, CORED AND SLICED PINEAPPLE PIECES 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 11% 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 FRUIT. THE PRODUCT IS IMPORTED IN BULK 6KG SILVER FOIL BAGS TO BE REPACKED FOR RETAIL SALE OR FOR FURTHER PROCESSING.

DARK PITTED CHERRIES IN LIGHT SYRUP. ALSO CONTAINS WATER AND GRANULATED SUGAR. CONTAINED IN A CAN OF 3 KGS NET WEIGHT (1.6 KGS DRAINED WEIGHT). TOTAL SUCROSE IS 9.5%. THE FRUIT IS WASHED, PITTED, AFTER WHICH SYRUP IS ADDED. IT IS THEN PASTEURISED AND COOLED.

CANNED PEAR HALVES IN LIGHT SYRUP WITH SUGAR. NET WEIGHT IS 820 GRAMMES, AND THE DRAINED WEIGHT IS 460 GRAMMES. SUCROSE CONTENT IS 12.3%.