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DRIED SWEET POTATO. THIS PRODUCT CONTAINS PEELED AND SLICED SWEET POTATO WHICH HAS 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 22.2% 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.

DRIED BANANA THIS PRODUCT CONTAINS PEELED AND SLICED BANANA 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 13% 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.

DRIED APPLE THIS PRODUCT CONTAINS SLICED APPLE 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 7.7% 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

FRUIT PUREE OF GUANABABA (SOURSOP). ASEPTICALLY PACKED IN A BOX OF 20KG. CONTAINS NO SPIRIT. ASEPTICALLY PASTEURISED .CONSIDERED TO CONTAINING ADDED SUGAR AS THE TARGET BRIX VALUE GIVEN IS 13. SEMI SOLID, CREAMY WHITE COLOUR, HOMOGENENOUS TEXTURE OBTAINED BY THE MECHICAL EXTRACTION FROM THE HEALTHY AND RIPE SOURSOP FRUIT. CONTAINS NO ADDITIVES EXCEPT ASCORBIC ACID TO PROTECT COLOUR. INGREDIENTS USED AS RAW MATERIAL OF INDUSTRIAL USE IN THE ELABORATION OF NECTARS, JAMS, JELLIES, BABY FOODS,ICE CREAMS ETC.

100% MORA ANDEAN BLACKBERRY FRUIT PUREE CONCENTRATE.. ASEPTICALLY PASTEURISED AND CONCENTRATED. PACKED IN ASEPTIC BAG IN BOX OF A NET WEIGHT OF 20KG., CONTAINS NO SPIRIT. CONSIDERED TO CONTAINING ADDED SUGAR AS THE TARGET BRIX VALUE GIVEN IS 13-15. BRILLIANT DARK RED IN COLOUR, HOMOGENOUS TEXTURE, OBTAINED FROM THE WATER EVAPORATION OF THE BLACKBERRYS NATURAL PULP. DOES NOT CONTAIN ANY PRESERVATIVES. INGREDIENT USED AS RAW MATERIAL FOR INDUSTRIAL USE IN THE PRODUCTION OF NECTARS, JAMS, JELLIES. BABY FOODS, ICE CREAms etc.