Product Type:
Pecan Nut
Cultivation Type:
Organic
Variety:
Peanuts
Style:
Dried
Color:
Brown
Grade:
AA
Shelf Life:
TemperatureProduct without shell (months) 70AdegF3 47-50AdegF6 32-36AdegF12 20-25AdegF18-24 0AdegF24-60 Years
Flavor:
characteristic of the nut
Broken (%):
00
Size:
THRU 4/16aEUR RHS OVER 2/16aEUR (85% MIN Retention) -Foreign material: < 0.015 % per pound -Damaged %: not more than 0.05% -Shell: not more than 1 piece per 300 pounds.
Preserving Compound:
Vinegar
Processing Type:
Raw
Origin:
AFRICA
Leveraging the skills of our qualified team of professionals, we are instrumental in manufacturing, exporting, distributing and supplying of Raw Dried Pecan Nuts in Virginia Beach, Virginia, United States. Product details: Type: Pecan Nut Cultivation Type: Common Processing Type: Raw Style: Dried Packaging: 25KG Grade: AAA Use: Food Brand Name: Raw Pecan Nuts 1.nutrient-rich, high oil content, high fat high/grade nutritional health products 2.Prevent atherosclerosis lower cholesterol 3.Contains a large number of vitamin E Per Halves Fancy Pecan Halves Size No. of halves per pound Mammoth Halves 250 or less Jr. Mammoth Halves 251 - 300 Jumbo Halves 301 /350 Minimum 85% of lot by weight are halves, and the remainder are o/size pieces Product Specifications Physical: -Size: THRU 4/16a RHS OVER 2/16a (85% MIN Retention) -Foreign material: < 0.015 % per pound -Damaged %: not more than 0.05% -Shell: not more than 1 piece per 300 pounds. Organoleptic: -Color: clear amber to amber -Scent: free of rancid odor, sour or any other unpleasant odor -Flavor: characteristic of the nut -Texture: firm, crunchy and chunks free of shell. Chemical Specifications Humidity:4 % Max Free fatty acids:1 % Max Peroxide:5 MEQ/KG Max Aflatoxin B1+B2+G1+G2:< 4 PPB Microbiological Specifications Aerobic Count < 600/G Coli forms < 10/G Yeast < 50/G Molds< 50/G Salmonella Negative E. Coli Negative
Product Type: | Pecan Nut |
Cultivation Type: | Organic |
Variety: | Peanuts |
Style: | Dried |
Color: | Brown |
Grade: | AA |
Shelf Life: | TemperatureProduct without shell (months) 70AdegF3 47-50AdegF6 32-36AdegF12 20-25AdegF18-24 0AdegF24-60 Years |
Flavor: | characteristic of the nut |
Broken (%): | 00 |
Size: | THRU 4/16aEUR RHS OVER 2/16aEUR (85% MIN Retention) -Foreign material: < 0.015 % per pound -Damaged %: not more than 0.05% -Shell: not more than 1 piece per 300 pounds. |
Preserving Compound: | Vinegar |
Processing Type: | Raw |
Origin: | AFRICA |