Tsev > Xov xwm > Ntsiab lus
Liab Kua kua Hmoov
Dec 20, 2016


khoom Nthuav dav

Basic Info
  • Hom: sundried

  • Hom: clustered kua txob

  • HS Code: 090422

hauj lwm yam khoom
1. Qab zib paprika av

2. Ya: 8% max

3. Loj: 60-80mesh

4. Tsis aflatoxin, tsis muaj tus kab mob salmonella, tsis muaj Sudan liab

5. HACCP daim ntawv pov thawj

Qab zib paprika av

1. Certification: ISO9001: 2000; HACCP

2. Zoo: 200-220ASTA, 160-180ASTA, 130-150ASTA. EU standard, ce rau Nyiv, Kauslim Teb, TEB CHAWS USA, Mexico, Spain, etc.

3. Raw Khoom Hom: Qab zib Paprika,

4. Paprika Xim Tus nqi: 90-220ASTA

5. Mov muaj peev xwm: 300MT / rau lub Hlis.

6. Ntxaij loj: 60-70mesh

7. Qauv: Peb yuav muab dawb xwb qauv mus rau cov neeg muas zaub, nqi xa ntawv yog collect.

8. impurity, coloring kab mob, pwm: Tsis

9. Aroma: Qab zib

10. Ya: Max10%.

11. admixture: 0.0%.

12. Aflatoxin, tus kab mob salmonella, Ocratoxin, Sudan Liab 1, 2, 3, 4: Tsis

13. Cov: 25kg / kraft daim ntawv lub hnab, Thawv lub thawv los yog raws li cov neeg requirments.

14. Weight16 MT / 20 feet FCL.

15. Txee lub neej: 12 lub hlis