Raw Material Version 1 Volume 1 - Sept 21

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Apple (Malus domestica)

An apple is an edible fruit produced by an apple tree
(Malus domestica). Apple trees are cultivated worldwide
and are the most widely grown species in the genus
Malus. The tree originated in Central Asia, where its wild
ancestor, Malus sieversii, is still found today. Apples
have been grown for thousands of years in Asia and
Europe and were brought to North America by European
colonists. Apples have religious and mythological
significance in many cultures, including Norse, Greek,
and European Christian tradition.

Apples grown from seed tend to be very different from
those of the parents, and the resultant fruit frequently
lack desired characteristics. Generally then, apple
cultivars are propagated by clonal grafting onto
rootstocks. Apple trees grown without rootstocks tend to
be large and much slower to fruit after planting.
Rootstocks are used to control speed of growth and the
size of the resulting tree allowing for easier harvesting.

There are more than 7,500 known cultivars of apples.
Different cultivars are bred for various tastes and use,
including cooking, eating raw and cider production. Trees
and fruit are prone to a number of fungal, bacterial and
pest problems, which can be controlled by a number of
organic and non-organic means. In 2010, the fruit's
genome was sequenced as part of research on disease
control and selective breeding in apple production.

Worldwide production of apples in 2018 was 86
million tonnes, with China accounting for nearly
half of the total.

Description
Blossoms, fruits, and leaves of the apple tree
(Malus domestica)
The apple is a deciduous tree, generally standing 2
to 4.5 m (6 to 15 ft) tall in cultivation and up to 9 m
(30 ft) in the wild. When cultivated, the size, shape
and branch density are determined by rootstock
selection and trimming method. The leaves are
alternately arranged dark green-colored simple
ovals with serrated margins and slightly downy
undersides.

Apple blossom
Blossoms are produced in spring simultaneously with the budding of the leaves and are produced on spurs
and some long shoots. The 3 to 4 cm (1 to 1+1⁄2 in) flowers are white with a pink tinge that gradually fades, five
petaled, with an inflorescence consisting of a cyme with 4–6 flowers. The central flower of the inflorescence
is called the "king bloom"; it opens first and can develop a larger fruit.

RAW MATERIAL SPECIFICATIONS

The fruit matures in late summer or autumn, and cultivars exist in a wide range of sizes. Commercial
growers aim to produce an apple that is 7 to 8.5 cm (2+3⁄4 to 3+1⁄4 in) in diameter, due to market preference.
Some consumers, especially those in Japan, prefer a larger apple, while apples below 5.5 cm (2+1⁄4 in) are
generally used for making juice and have little fresh market value. The skin of ripe apples is generally red,
yellow, green, pink, or russetted, though many bi- or tri-colored cultivars may be found. The skin may also be
wholly or partly russeted i.e. rough and brown. The skin is covered in a protective layer of epicuticular wax.
The exocarp (flesh) is generally pale yellowish-white, though pink or yellow exocarps also occur.

Energy Apples, with skin (edible parts)
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 218 kJ (52 kcal)
Protein 13.81 g
10.39
Vitamins 2.4 g
0.17 g
Vitamin A equiv. 0.26 g
beta-Carotene
lutein zeaxanthin Quantity
Thiamine (B1) % DV†
Riboflavin (B2) 0% 3 μg
Niacin (B3) 0% 27 μg
Pantothenic acid (B5)
Vitamin B6 29 μg
Folate (B9) 1% 0.017 mg
Vitamin C 2% 0.026 mg
Vitamin E 1% 0.091 mg
Vitamin K 1% 0.061 mg
3% 0.041 mg
Minerals 1% 3 μg
6% 4.6 mg
Calcium 1% 0.18 mg
Iron 2% 2.2 μg
Magnesium
Manganese Quantity
Phosphorus % DV†
Potassium 1% 6 mg
1% 0.12 mg
1% 5 mg
2% 0.035 mg
2% 11 mg
2% 107 mg

RAW MATERIAL SPECIFICATIONS

Sodium 0% 1 mg
Zinc 0% 0.04 mg
Other constituents
Water Quantity
85.56 g

Link to Full Nutrient Report of USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults

RAW MATERIAL SPECIFICATIONS

HS Code: 0809. 10 .000
Product Name: Apricots (Prunus armeniaca)

An apricot (US: /ˈæprɪkɒt/ (About this soundlisten), UK: /ˈeɪprɪkɒt/ (About this soundlisten) is a fruit, or the
tree that bears the fruit, of several species in the genus Prunus (stone fruits).

Usually, an apricot is from the species P.
armeniaca, but the fruits of the other
species in Prunus sect. Armeniaca are
also called apricots. Apricots are species

belonging to Prunus sect. Armeniaca.
The taxonomic position of P.
brigantina is disputed. It is grouped
with plum species according to chloroplast DNA sequences, but more closely related to apricot species
according to nuclear DNA sequences.

The fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.6–1.0
in) diameter (larger in some modern cultivars), from yellow to
orange, often tinged red on the side most exposed to the sun; its
surface can be smooth (botanically described as: glabrous) or
velvety with very short hairs (botanically: pubescent). The flesh
is usually succulent, but dry in some species such as P. sibirica.
Its taste can range from sweet to tart. The single seed is
enclosed in a hard, stony shell, often called a "stone" or "kernel",
with a grainy, smooth texture except for three ridges running
down one side.

Energy Apricots, raw
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 201 kJ (48 kcal)
Protein 11 g
9g
Vitamins 2g
0.4 g
Vitamin A equiv. 1.4 g
beta-Carotene
Quantity
%† DV
12% 96 μg
10% 1094 μg

RAW MATERIAL SPECIFICATIONS

lutein zeaxanthin 89 μg
Thiamine (B1) 3% 0.03 mg
Riboflavin (B2) 3% 0.04 mg
Niacin (B3) 4% 0.6 mg
Pantothenic acid (B5) 5% 0.24 mg
Vitamin B6 4% 0.054 mg
Folate (B9) 2% 9 μg
Vitamin C 12% 10 mg
Vitamin E 6% 0.89 mg
Vitamin K 3% 3.3 μg

Minerals Quantity
% DV†
Calcium 1% 13 mg
Iron 3% 0.4 mg
Magnesium 3% 10 mg
Manganese 4% 0.077 mg
Phosphorus 3% 23 mg
Potassium 6% 259 mg
Sodium 0% 1 mg
Zinc 2% 0.2 mg
Other constituents
Water Quantity
86 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Bamboo shoots or bamboo sprouts

(Bambusa vulgaris and Phyllostachys edulis)

Description/Taste

Bamboo shoots or bamboo sprouts are the
edible shoots (new bamboo culms that come out of the
ground) of many bamboo species including Bambusa
vulgaris and Phyllostachys edulis. They are used
as vegetables in numerous Asian dishes and broths.
They are sold in various processed shapes, and are
available in fresh, dried, and canned versions.
Raw bamboo shoots contain cyanogenic glycosides,
natural toxins also contained in cassava. The toxins
must be destroyed by thorough cooking and for this
reason fresh bamboo shoots are boiled before being

used in other ways. The toxins are also destroyed in
the canning process.

Most young shoots of bamboo are edible after being
boiled to remove toxins, but only around a hundred or
so species are harvested regularly for edible shoots.
These are usually from species that are also cultivated for other uses. These include:

NUTRITION Bamboo shoots, raw
Evidence Based
Nutritional value per 100 g (3.5 oz)
Energy 115 kJ (27 kcal)
Carbohydrates 5.2 g
3g
Sugars 2.2 g
Dietary fibre 0.3 g
2.6 g
Fat
Protein

RAW MATERIAL SPECIFICATIONS

Vitamins Quantity
%` DV†
Thiamine (B1) 13% 0.15 mg
Riboflavin (B2) 6% 0.07 mg
4% 0.6 mg
Niacin (B3) 3% 0.161 mg
Pantothenic acid (B5) 18% 0.24 mg
5% 4 mg
Vitamin B6 7% 1 mg
Vitamin C
Vitamin E Quantity
% DV†
Minerals 4% 0.5 mg
12% 0.262 mg
Iron 8% 59 mg
Manganese 11% 533 mg
Phosphorus 12% 1.1 mg
Potassium

Zinc

Link to USDA Database entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Calamondin Limes (Citrofortunella microcarpa)

Description/Taste
Calamondin limes are small fruits, averaging 2 to 5 centimeters in diameter, and are globular to oblate in
shape. The skin is smooth, thin, glossy, and taut, covered in many small, prominent oil glands, and ripens
from green, yellow, to orange with maturity. Depending on the climate and region grown, the fruit may also
remain green when ripe. Underneath the surface, the flesh is orange, aqueous, soft, and divided into 7 to 9
segments by thin, pale orange membranes. The flesh also encases many small, cream-colored seeds.
Calamondin limes are aromatic with a bright, floral scent and have a tart, pleasantly sour, and acidic citrus
taste. It is important to note that both the flesh and peel are edible, and the peel contains a tangy, slightly
sweeter taste than the flesh.

Seasons/Availability
Calamondin limes are available year-round, with a peak season in the winter through spring.

Current Facts
Calamondin limes, botanically a part of the Citrus genus, are a hybrid variety belonging to the Rutaceae
family. The tart fruits are believed to be a cross between a sour, loose-skinned mandarin and a kumquat, and
are one of the most popular citrus fruits in Southeast Asia. Calamondin limes are also known as Calamansi
and Calamonding and are a favorite ornamental plant for home gardening. The trees can survive in very
small spaces, especially in containers, and are often planted on patios for everyday use as fruit is produced
year-round. Calamondin limes are used in a wide variety of culinary and beauty applications and are also a
popular flavoring in mixology.

Nutritional Value
Calamondin limes are an excellent source of vitamin C, which is an antioxidant that can strengthen the
immune system and provides anti-inflammatory properties. The limes are also a good source of potassium,
vitamin A, fiber, calcium, and limonene, which is a component of the oil found in the rind that provides
antioxidant-like benefits to improve overall health.

Applications
Calamondin limes are best suited for fresh applications as their acidic, tangy juice is used to flavor foods in
Southeast Asian cuisine, similar to the way lemons or limes are used to brighten dishes in the United States.
The fruits can be sliced in half, deseeded, and juiced to add a floral zest to soups, noodles, rice dishes, stir-
fries, and curries, or they can be used as a finishing element squeezed over roasted meats and fish. In the
Philippines, Calamondin limes are popularly juiced over pancit, which are thin street noodles fried with
vegetables. Calamondin limes can also be eaten whole with the peels as a breath freshener, sliced into

RAW MATERIAL SPECIFICATIONS

sparkling water, or used to flavor pies, cakes, muffins, frostings, cookies, and gelatins. The pure juice is often
pasteurized and bottled as a beverage or concentrate in Southeast Asia, and the juice is frequently
incorporated into cocktails. Whole fruits may also be preserved in jellies, jams, or marmalades or used in
sauces and custards as an exotic lemon curd alternative. Calamondin limes pair well with meats such as
poultry, fish, beef, and pork, shrimp, carrots, snap peas, celery, cabbage, bell peppers, aromatics such as
ginger and garlic, herbs such as Thai basil, lemongrass, mint, and cilantro, and fruits such as pineapple,
papaya, mango, and coconut. The limes can be stored at room temperature for up to one week and in the
refrigerator for 1 to 3 weeks.

Ethnic/Cultural Info
The Philippines is the top Calamondin lime producer in the world, growing up to 40,000 tons per year, and the
small fruits are also the most popular home garden tree in the country. The small container trees produce
fruits year-round, providing a steady supply for culinary applications. Calamondin limes are favored for their
acidic, floral, and tangy juice and are often used to make a drink referred to as "Filipino lemonade," which is a
mixture of sugar, a simple syrup, or honey, Calamondin juice, and water. Beyond culinary applications and
mixology, Calamondin limes are used medicinally in the Philippines to combat phlegm and act as a natural
hair conditioner and deodorant. The fruits are also used topically by locals to lighten freckles, reduce dark
spots, and combat acne.

Geography/History
Calamondin limes are a natural citrus hybrid native to China and were spread to the Philippines and
Indonesia in ancient times via immigrants and explorers. The fruit then made its way to the United States in
the early 20th century, and today Calamondin limes are cultivated throughout Asia and Southeast Asia,
especially in India, Indonesia, Malaysia, Thailand, and the Philippines. The limes can also be found as
ornamental plants throughout the West Indies, Central America, the Bahamas, and in Florida, California, and
Hawaii of the United States.

Calories 37
Carbohydrate 89%
Fat .1 gm
Protein .8 gm
Calcium 40 mg
Riboflavin trace
Niacin .1 mg
Iron 6 mg
Phosphorus 22 mg
Potassium 37mg
Vitamin A 12%
Vitamin C 27 mg
Thiamine .04 mg

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Cucumber (Cucumis sativus)

Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant
in the Cucurbitaceae gourd family that bears usually cylindrical fruits,
which are used as vegetables.[1] Considered an annual plant, there
are three main varieties of cucumber — slicing, pickling, and
burpless/seedless — within which several cultivars have been
created. The cucumber originates from South Asia, but now grows on
most continents, as many different types of cucumber are traded on
the global market. In North America, the term wild cucumber refers to
plants in the genera Echinocystis and Marah, though the two are not
closely related.

Description

The cucumber is a creeping vine that roots in the ground and grows
up trellises or other supporting frames, wrapping around supports
with thin, spiraling tendrils. The plant may also root in a soilless
medium, whereby it will sprawl along the ground in lieu of a
supporting structure. The vine has large leaves that form
a canopy over the fruits.[citation needed]

The fruit of typical cultivars of cucumber is roughly cylindrical, but
elongated with tapered ends, and may be as large as 62 centimeters (24 in) long and 10 centimeters (4 in) in
diameter.

Cucumber fruits consist of 95% water (see nutrition table).
In botanical terms, the cucumber is classified as a pepo, a type
of botanical berry with a hard outer rind and no internal divisions.
However, much like tomatoes and squashes, it is often perceived,
prepared, and eaten as a vegetable.

Flowering and pollination
Cucumis sativus flower

Most cucumber cultivars are seeded and require pollination. For this
purpose, thousands of honey beehives are annually carried to
cucumber fields just before bloom. Cucumbers may also be pollinated
via bumblebees and several other bee species. Most cucumbers that
require pollination are self-incompatible, thus requiring the pollen of
another plant in order to form seeds and fruit. Some self-compatible
cultivars exist that are related to the 'Lemon' cultivar.

A few cultivars of cucumber are parthenocarpic, the blossoms of
which create seedless fruit without pollination, which degrades the
eating quality of these cultivar. In the United States, these are usually
grown in greenhouses, where bees are excluded. In Europe, they are
grown outdoors in some regions, where bees are likewise excluded.

Traditional cultivars produce male blossoms first, then female, in about equivalent numbers.
Newer gynoecious hybrid cultivars produce almost all female blossoms. They may have a pollenizer cultivar
interplanted, and the number of beehives per unit area is increased, but temperature changes induce male
flowers even on these plants, which may be sufficient for pollination to occur.

In 2009, an international team of researchers announced they had sequenced the cucumber genome.

Cucumber, with peel, raw

RAW MATERIAL SPECIFICATIONS

Energy Nutritional value per 100 g (3.5 oz) 65 kJ (16 kcal)
Carbohydrates 3.63 g
Sugars % 1.67
Dietary fiber 2% 0.5 g
Fat 3% 0.11 g
Protein 1% 0.65 g
5%
Vitamins 3% Quantity
2% DV†
Thiamine (B1) 3%
Riboflavin (B2) 16% 0.027 mg
Niacin (B3) 0.033 mg
Pantothenic acid (B5) % 0.098 mg
Vitamin B6 2% 0.259 mg
Folate (B9) 2% 0.04 mg
Vitamin C 4%
Vitamin K 4% 7 μg
3% 2.8 mg
Minerals 3% 16.4 μg
0% Quantity
Calcium 2%
Iron DV†
Magnesium 16 mg
Manganese 0.28 mg
Phosphorus 13 mg
Potassium 0.079 mg
Sodium 24 mg
Zinc 147 mg
Other constituents 2 mg
Water 0.2 mg
Fluoride Quantity
95.23 g
1.3 µg

Link to USDA database entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

RAW MATERIAL SPECIFICATIONS

HS Code:

Product Name: kidney bean (Phaseolus vulgaris)

The kidney bean is a variety of the common bean
(Phaseolus vulgaris). It is named for its visual
resemblance in shape and – for the red variety – colour to
a human kidney. Red kidney beans should not be confused
with other red beans, such as adzuki beans or pinto beans.

There are different classifications of kidney beans, such as:

kidney bean). Red kidney bean (also known as: common kidney bean,
rajma in India, surkh (red) lobia in Pakistan).
Light speckled kidney bean (and long shape light speckled
kidney bean).
Red speckled kidney bean (and long shape light speckled

White kidney bean (also known as cannellini in Italy, lobia in
India, or safaid (white) lobia in Pakistan). Red kidney beans are
commonly used in chili con carne and are used in the cuisine of
India, where the beans are known as rajma. Red kidney beans
are used in southern Louisiana for the classic Monday Creole
dish of red beans and rice. The smaller, darker red beans are
also used, particularly in Louisiana families with a recent
Caribbean heritage. Small kidney beans used in La Rioja, Spain,
are called caparrones. In the Netherlands and Indonesia,
kidney beans are usually served as soup called brenebon.[1] In
the Levant, a common dish consisting of kidney bean stew
usually served with rice is known as fasoulia. To make bean
paste, kidney beans are generally prepared from dried beans
and boiling until they are soft, at which point the dark red
beans are pulverized into a dry paste.

Red kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most
other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes.
The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient
temperature long enough to completely destroy the toxin. Cooking at the lower temperature of 80 °C (176 °F),
such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold. Canned
red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped. As
few as five raw beans or a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and
abdominal pains.

Energy Kidney beans, boiled
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber 532 kJ (127 kcal)
Fat 22.8 g
0.3 g
7.4 g
0.50 g

RAW MATERIAL SPECIFICATIONS

Protein 8.7 g
Quantity
Vitamins % DV†
14% 0.16 mg
Thiamine (B1) 5% 0.06 mg
Riboflavin (B2) 4% 0.58 mg
Niacin (B3) 4% 0.22 mg
Pantothenic acid (B5) 9% 0.12 mg
Vitamin B6 33% 130 μg
Folate (B9) 1% 1.2 mg
Vitamin C 0% 0.03 mg
Vitamin E 8% 8.4 μg
Vitamin K Quantity
% DV†
Minerals 3% 28 mg
12% 0.24 mg
Calcium 22% 2.9 mg
Copper 13% 45 mg
Iron 20% 142 mg
Magnesium 9% 403 mg
Phosphorus 0% 2 mg
Potassium 11% 1.07 mg
Sodium Quantity
Zinc
Other constituents 67 g
Water

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: KIWI FRUIT (Actinidia deliciosa)

Description/Taste
About the size of an egg, kiwifruit
is wrapped in a russet-brown thin
skin with short rather stiff hairs.
The kaleidoscope-like almost
glistening emerald green firm pulp
is dotted with a large amount of
dark nearly black tiny edible seeds
that create this fruit's
characteristic interior starburst
pattern. Sometimes the flesh may
be yellow, brownish or off-white.
Sweet tart with a slightly acidic
edge, this decorative fruit's
succulent flavor is mainly sweet.

Seasons/Availability
Kiwifruit is available from
California during the winter
months. New Zealand kiwifruit is
available in spring and supplies
arrive from Chile during the summer months.

Current Facts
According to the California Kiwifruit Commission, kiwi fruit were the fastest-growing fruit in sales and
distribution from 1987 to 1995.

Nutritional Value
Kiwifruit is rich in vitamin C, having ten times more than the equal weight of a lemon. Two fruits have almost
twice the vitamin C of an orange and more potassium than a comparable serving of bananas. High in fiber, it
also offers vitamin A, Vitamin E, calcium and iron. Credit goes to all those little black seeds, as they act much
like grains, providing lots of nutrition.

Applications

Puree; enhance juices and beverages. Even though the skin is
edible, the fruit is usually peeled. Slice for garnish. Containing a
meat-tenderizing enzyme, place sliced peels with some flesh
attached directly on meat; marinate thirty minutes for each inch of
the meat's thickness. To make a kiwifruit salsa, blend four peeled
kiwis, one teaspoon minced jalapeño pepper, one tablespoon
orange juice, one tablespoon chopped fresh mint and a pinch of salt.
Serve with grilled swordfish, grilled poultry and roast pork.
Bananas, berries, mangoes, strawberries, raspberries and oranges
are especially partial to kiwifruit. To store, refrigerate ripe fruit up
to ten days. Refrigerated unripe fruit lasts up to one month.

Ethnic/Cultural Info
The French word, souris vegetale, for this fruit translates to "vegetable mouse".

Geography/History
Native to the Yangtze River Valley of northern China and Zhejiang Province on the coast of eastern China, this
fruit was first grown commercially in New Zealand. England received their very first kiwifruit shipment in
1953. Not frost-tolerant, the vigorous woody twining vine or climbing shrubby plants require a long growing

RAW MATERIAL SPECIFICATIONS

s
eason. Only fully dormant plants can survive temperatures around ten degrees Fahrenheit. The rambling
vines are capable of stretching to cover an area ten to fifteen feet wide, eighteen to twenty-four feet long and
nine to twelve feet high. Producing deep green leathery-textured oval to round leaves that can grow seven to
ten inches in diameter, fragrant one to two inch wide white to cream colored flowers appear in the leaf axils.
In the United States, California produces about ninety-nine percent of the nation's kiwifruit supply.

Energy Kiwifruit, green, raw DV†
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz) 0.027 mg
Dietary fiber 255 kJ (61 kcal) 0.025 mg
Fat 14.66 g
Protein 8.99 g
3g
Vitamins 0.52 g
1.14 g
Vitamin A equiv. Quantity
lutein zeaxanthin
Thiamine (B1) %
Riboflavin (B2)
122 μg

2%
2%

RAW MATERIAL SPECIFICATIONS

Niacin (B3) 2% 0.341 mg
Pantothenic acid (B5) 4% 0.183 mg
Vitamin B6 5% 0.063 mg
Folate (B9) 6% 25 μg
Vitamin B12 0% 0 μg
Choline 2% 7.8 mg
Vitamin C 112% 92.7 mg
Vitamin E 10% 1.46 mg
Vitamin K 38% 40.3 μg
Quantity
% DV†
Minerals 3% 34 mg
Calcium 7% 0.13 mg
Copper 2% 0.31 mg
Iron 5% 17 mg
Magnesium 5% 0.098 mg
Manganese 5% 34 mg
Phosphorus 7% 312 mg
Potassium 0% 0.2 μg
Selenium 0% 3 mg
Sodium 1% 0.14 mg
Zinc
Other constituents Quantity
Water 83 g

Link to USDA Database entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Lettuce (Lactuca sativa)

Description/Taste

Lettuce comes in many different varieties, both green and red, and is found in various shapes and textures.
Each variety has a round base with three times the amount of leaves than the standard head of lettuce, all
growing in a rosette pattern. The “triple heads” as they are sometimes called, are made up of small, uniformly
sized leaves growing from a uniquely structured core. The fully-grown heads of lettuce can be flat or frilly,
crisp or tender, or smooth or wrinkled. Lettuce is harvested when fully mature and depending on the variety,
it will have a sweet flavor and a softer, buttery texture or a crisp, frilly texture with a crunch similar to an
iceberg.

Seasons/Availability

Lettuce is available year-round.

Current Facts

Lettuce, botanically classified as Lactuca sativa, is a full-sized variety developed for the baby lettuce market.
Also known as Eazyleaf and Multileaf lettuce, Salanova® lettuce was developed to become a one-cut and
ready variety, increasing production for farmers and reducing prep time for chefs. The lettuce has a unique
core that when removed with one cut, the entire head is separated and ready for use. lettuce originated in
Europe and can be grown hydroponically, in fields, or greenhouses. It is favored by chefs and home cooks for
its full flavor and texture, small size, dense head, and long storage life. lettuces come in red and green
butterleaf, incised sweet crisp or frill, and oak leaf varieties.

Nutritional Value

Green lettuce contains calcium, fiber, and a small amount of protein and iron. Red-leafed varieties offer antioxidant
benefits in the form of anthocyanins, which are phytonutrients that give the lettuce its dark burgundy colors.

RAW MATERIAL SPECIFICATIONS

Applications

Lettuce is best suited for raw applications as their mild flavor and crisp texture are showcased when used
fresh. The leaves are commonly used for salads, and many of the varieties can be combined to create custom
mixes with dynamic flavors. Salanova® lettuce can also be layered in sandwiches, wraps, spring rolls, and
burgers, served with potato salad, mixed into pasta, or used as a garnish or bed for cooked proteins. Also,
the leaves can be used as a substitute for baby greens in any recipe. Salanova® pairs well with Dijon
mustard, yogurt, radish, cucumber, mint, bean sprouts, tomatoes, spring onions, red onions, garlic, anchovies,
fish, duck breast, prawns, poultry, and new potatoes. The leaves will keep up to five days when stored in the
crisper drawer of the refrigerator.

Ethnic/Cultural Info

lettuce was created by Rijk Zwaan, a company known for its innovation in breeding techniques. The family-owned
company is one of the ten largest vegetable breeding companies in the world operating on a global scale. Their
mission is to stimulate vegetable consumption around the world by offering healthy and appealing varieties.
Salanova® is a unique lettuce benefitting both commercial farms and home gardens because it is easy to grow,
produces a higher yield, has a longer shelf life, has an improved resistance to disease, and requires less labor to
harvest and prepare for market.

Geography/History

Lettuce was developed for the market by Dutch vegetable seed company, Rijk Zwaan. The eight different Salanova®
lettuce varieties started as two plants, with distinctly different leaves and growth patterns, found in a field during
the early 1990s. It took plant breeders, Marco Moor and Egbert Smits, almost ten years of breeding and natural
selection to produce the different varieties. The trademarked lettuce was released to select growers for
commercial use in 2005, with only one in the United States, and the rights to grow the trademarked varieties were
later released to the public in 2010. Today Salanova® lettuces can be found at local farmers markets or in backyard
gardens in Spain, Slovenia, Romania, Austria, Hungary, France, Croatia, the Netherlands, United Kingdom, United
States, and South Africa.

being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible
shoots. These are usually from species that are also cultivated for other uses. These include:

NUTRITION Lettuce (butterhead) DV†
Evidence Based
Nutritional value per 100 g (3.5 oz) 166 μg
Energy 1987 μg
Carbohydrates 55 kJ (13 kcal) 1223 μg
Sugars 2.23 g
Dietary fiber 0.94
Fat 1.1 g
Protein 0.22 g
1.35 g
Vitamins
Quantity
Vitamin A equiv. %
beta-Carotene 21%
lutein zeaxanthin 18%

RAW MATERIAL SPECIFICATIONS

Thiamine (B1) 5% Quantity 0.057 mg
Riboflavin (B2) 5% 0.062 mg
Pantothenic acid (B5) 3% Quantity 0.15 mg
Vitamin B6 6% 95.63 g 0.082 mg
Folate (B9) 18%
Vitamin C 4% 73 μg
Vitamin E 1% 3.7 mg
Vitamin K 97% 0.18 mg
102.3 μg
Minerals %
4% DV†
Calcium 10% 35 mg
Iron 4% 1.24 mg
Magnesium 9% 13 mg
Manganese 5% 0.179 mg
Phosphorus 5% 33 mg
Potassium 0% 238 mg
Sodium 2% 5 mg
Zinc 0.2 mg
Other constituents
Water

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: LOTUS ROOT (Nelumbo nucifera)

Nelumbo
nucifera,
also
known
as Indian
lotus,
sacred
lotus,[1]
or simply
lotus, is
one of
two
extant
species
of aquatic plant in the family Nelumbonaceae. It
is sometimes colloquially called a water lily,
though this more often refers to members of the family Nymphaeaceae.

Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus
drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately,
and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as
the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open,
and the dormant seeds rehydrate and begin a new lotus colony.

Under favorable circumstances, the seeds of this aquatic perennial may remain viable for many years, with
the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in
northeastern China. Therefore, the Chinese regard the plant as a symbol of longevity.

It has a very wide native distribution, ranging from central and northern India (at altitudes up to 1,400 m or
4,600 ft in the southern Himalayas), through northern Indochina and East Asia (north to the Amur region; the
Russian populations have sometimes been referred to as "Nelumbo komarovii"), with isolated locations at
the Caspian Sea. Today the species also occurs in southern India, Sri Lanka, virtually all of Southeast Asia,
New Guinea and northern and eastern Australia, but this is probably the result of human translocations.[5] It
has a very long history (c. 3,000 years) of being cultivated for its edible seeds, and it is commonly cultivated
in water gardens. It is the national flower of India and Vietnam.
The lotus is often confused with the true water lilies of genus Nymphaea, in particular N. caerulea, the "blue
lotus". In fact, several older systems, such as the Bentham & Hooker system (which is widely used in the
Indian subcontinent) refer to the lotus by its old synonym of Nymphaea nelumbo.

While all modern plant taxonomy systems agree that this species belongs in the genus Nelumbo, the systems
disagree as to which family Nelumbo should be placed in, or whether the genus should belong in its own
unique family and order. According to the APG IV system, N. nucifera, N. lutea, and their extinct relatives
belong in Proteales with the protea flowers due to genetic comparisons. Older systems, such as the
Cronquist system, place N. nucifera and its relatives in the order Nymphaeles based on anatomical
similarities. According to the APG IV classification, the closest relatives of Nelumbo include the sycamores
(Platanaceae).

Botany
Lotus plant

Carpellary receptacle of Lotus
The roots of lotus are planted in the soil of the pond or river bottom, while the leaves float on the water's
surface or are held well above it. The flowers are usually found on thick stems rising several centimeters

RAW MATERIAL SPECIFICATIONS

above the leaves. The leaf stalks (petioles) can be up to 200 cm (6 ft 7
in) long, allowing the plant to grow in water to that depth, and a
horizontal spread of 1 m (3 ft 3 in).[9] The leaves may be as large as
80 cm (31 in) in diameter, while the showy flowers can be up to 30 cm
(12 in) in diameter,[10] but fourteen inches (35 centimeters) has been
frequently reported. Some cultivated varieties have extraordinary
numbers of petals. For example, the Chinese variety Qian Ban Lian
("Thousand Petals Lotus") can have between 3000 and 4000 petals in
a single blossom.[14] and the Japanese variety Ohmi Myoren ("strange
lotus"), can have between 2000 and 5000 petals, the greatest number
recorded for any species of plant.

Researchers report that the lotus has the remarkable ability to regulate the temperature of its flowers to
within a narrow range just as humans and other warmblooded animals do.[16] Roger S. Seymour and Paul
Schultze-Motel, physiologists at the University of Adelaide in Australia, found that lotus flowers blooming in
the Adelaide Botanic Gardens maintained a temperature of 30–35 °C (86–95 °F), even when the air
temperature dropped to 10 °C (50 °F). They suspect the flowers may be doing this to attract coldblooded
insect pollinators. Studies published in the journals Nature and Philosophical Transactions: Biological
Sciences were in 1996 and 1998 important contributions in the field of thermoregulation, heat-producing, in
plants. Two other species known to be able to regulate their temperature include Symplocarpus foetidus and
Philodendron selloum.

Lotus seeds can remain viable after long periods of dormancy. In 1994, a
seed from a sacred lotus, dated at roughly 1,300 years old ± 270 years,
was successfully germinated.

The traditional Sacred Lotus is only distantly related to Nymphaea
caerulea, but possesses similar chemistry. Both Nymphaea caerulea and
Nelumbo nucifera contain the alkaloids nuciferine and aporphine.[citation
needed]

The genome of the sacred lotus was sequenced in May 2013.

Lotus root, cooked, no salt

Energy Nutritional value per 100 g (3.5 oz) 278 kJ (66 kcal)
Carbohydrates 16.02 g
Sugars % 0.50 g
Dietary fiber 11% 3.1 g
Fat 1% 0.07 g
Protein 2% 1.58 g
6% Quantity
Vitamins DV†
0.127 mg
Thiamine (B1) 0.01 mg
Riboflavin (B2) 0.3 mg
Niacin (B3) 0.302 mg
Pantothenic acid (B5)

RAW MATERIAL SPECIFICATIONS

Vitamin B6 17% 0.218 mg
Folate (B9) 2% 8 μg
Choline 5% 25.4 mg
Vitamin C 33% 27.4 mg

Minerals Quantity
% DV†
Calcium 3% 26 mg
Iron 7% 0.9 mg
Magnesium 6% 22 mg
Manganese 10% 0.22 mg
Phosphorus 11% 78 mg
Potassium 8% 363 mg
Sodium 3% 45 mg
Zinc 3% 0.33 mg
Other constituents
Water Quantity
81.42 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:

Product Name: Luffa (Cucurbitaceae)

Luffa is a genus of tropical and subtropical vines in the cucumber family (Cucurbitaceae).

In everyday non-technical usage, the luffa, also spelled loofah,

usually refers to

the fruits of the

species Luffa

aegyptiaca and

Luffa acutangula.

It is cultivated

and eaten as a

vegetable, but

must be

harvested at a

young stage of

development to

be edible. The vegetable is popular in India, China and Vietnam.[2]

When the fruit is fully ripened, it is very fibrous. The fully developed

fruit is the source of the loofah scrubbing sponge which is used in bathrooms and kitchens.

Fibers

A bathroom loofa sponge
The fruit section of L. aegyptiaca may be allowed to mature and used as a bath or kitchen sponge after being
processed to remove everything except the network of xylem fibers. If the loofah is allowed to fully ripen and
then dried on the vine, the flesh disappears leaving only the fibrous skeleton and seeds, which can be easily
shaken out. Marketed as luffa or loofah, the sponge is used as a body scrub in the shower.

In Paraguay, panels are made out of luffa combined with other vegetable matter and recycled plastic. These
can be used to create furniture and construct houses.

Fiber Bundles

Uniaxial tensile tests of fiber bundles isolated from the
inner surface provide insight this basic strut element of
the luffa sponges. These fibers bundles vary
in diameter from 0.3 to 0.5 mm. Each fiber bundle has a
low density core region not occupied by
fibers. The stress-strain response of the fiber bundles
is nearly linear elastic all the way until fracture,
suggesting the absence of work hardening. The slope of
the linear region of the stress-strain curve, or Young’s
modulus, is 236* MPa. The highest stress achieved
before fracture, or ultimate tensile strength, is 103 MPa.
The strain at which failure occurs, or failure strain, is
small at only 5%. The mechanical properties of fiber
bundles decrease dramatically when the size of the
hollow region inside the bundle increases. Despite
their low tensile strength, the fiber bundles have a
high specific modulus of 2.07– 4.05 MPa⋅ m3/kg, and
their overall properties are improved when a high ratio
of their cross sectional area is occupied by fibers, the
fibers are evenly distributed, and there is strong
adhesion between fibers.

Bulk Sponge

RAW MATERIAL SPECIFICATIONS

Block samples (height: 12.69 ± 2.35 mm, width: 11.30 ± 2.88 mm, length: 13.10 ± 2.64mm) cut from the core
region and hoop region of the luffa sponge exhibit different mechanical behaviors under compression

depending on both the orientation they are loaded in as well as
the location in the sponge they are sampled from. The hoop
region consists of the section of sponge located around the
outside between the inner and outer surfaces, while the core
region is from the sponge center. Samples from both the hoop
and core regions exhibited yielding when compressed in the
longitudinal direction due to the buckling of fibers. With the
highly aligned fibers from the inner surface removed from the
hoop region block samples, this yield behavior disappears. In
general, the inner surface fibers most significant impact the
longitudinal properties of the luffa sponge column followed by
the circumferential properties. There is no noticeable
contribution to the radial properties. Additionally, the core
region exhibits lower yield stress and energy absorption (as determined by the area under the stress-strain
curve) compared to the hoop region due to its greater porosity.

Overall, the stress-strain curves of block samples exhibit three stages of mechanical behavior common to
porous materials. Namely, the samples follow linear elasticity for strains less than 10%, followed by a plateau
for strains from 10% to 60%, and finally a stress increase associated with densification at strains greater than
60%. Segment samples created from cross sections of the entire luffa sponge (diameter: 92.51 ± 6.15 mm,
height: 19.76 ± 4.95 mm) when tested in compression exhibit this same characteristic behavior. The three
stages can be described by the equations.

Calories 56 Nutrition Facts 0%
% Daily Value* 0%
Total Fat 0.3 g Luffa 0%
Sources include: USDA 0%
Saturated fat 0 g Amount Per 100 grams 12
Cholesterol 0 mg %
Sodium 21 mg Sugar 5 g 4%
11%
Potassium 453 mg

Total Carbohydrate 14 g
Dietary fiber 2.9 g

Vitamin C 9% Calcium 0%
Iron 2% Vitamin D 0% 1%
5% Cobalamin
Vitamin B-6 0%

RAW MATERIAL SPECIFICATIONS

Magnesium 5%
Protein 0.7 g

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or
lower depending on your calorie needs.

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: MANGGOES (Mangifera indica)

A mango is an edible stone fruit produced by the
tropical tree Mangifera indica which is believed to have originated
from the region between northwestern Myanmar, Bangladesh, and
northeastern India. M. indica has been cultivated
in South and Southeast Asia since ancient times resulting in two
distinct types of modern mango cultivars: the "Indian type" and the
"Southeast Asian type". Other species in the genus Mangifera also
produce edible fruits that are also called "mangoes", the majority of
which are found in the Malesian ecoregion.

Worldwide, there are several hundred cultivars of mango. Depending
on the cultivar, mango fruit varies in size, shape, sweetness, skin
color, and flesh color which may be pale yellow, gold, green, or
orange. The mango is the national fruit of India, Pakistan and
the Philippines, while the mango tree is the national

tree of Bangladesh.[7]

Description
Closeup of a twig of the Alphonso mango tree carrying flowers and immature fruit, Deogad (or Devgad),
Maharashtra, Valsad-Gujarat, India Closeup of flowers and immature fruits on an 'Alphonso' mango tree
Mango trees grow to 30–40 m (98–131 ft) tall, with a crown radius of 10–15 m (33–49 ft). The trees are long-
lived, as some specimens still fruit after 300 years.

A mango stone (seed)

The inside of a mango pit
In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse, wide-spreading feeder roots and
anchor roots penetrating deeply into the soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–13.8
in) long, and 6–16 cm (2.4–6.3 in) broad; when the leaves are young they are orange-pink, rapidly changing to
a dark, glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm
(3.9–15.7 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild,
sweet fragrance. Over 500 varieties of mangoes are known, many of which ripen in summer, while some give
a double crop. The fruit takes four to five months from flowering to ripen.

The ripe fruit varies according to cultivar in size, shape, color, sweetness, and eating quality. Depending on
cultivar, fruits are variously yellow, orange, red, or green.[4] The fruit has a single flat, oblong pit that can be
fibrous or hairy on the surface, and does not separate easily from the pulp.[4] The fruits may be somewhat
round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in length and from 140 grams (5 oz) to
2 kilograms (5 lb) in weight per individual fruit. The skin is leather-like, waxy, smooth, and fragrant, with
color ranging from green to yellow, yellow-orange, yellow-red, or blushed with various shades of red, purple,
pink or yellow when fully ripe.

Ripe intact mangoes give off a distinctive resinous, sweet smell.[4] Inside the pit 1–2 mm (0.039–0.079 in)
thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8 in) long. Mangoes have recalcitrant seeds which
do not survive freezing and drying.[11] Mango trees grow readily from seeds, with germination success
highest when seeds are obtained from mature fruits.

Domestication and cultivation
Mangoes are believed to have originated from the region between northwestern Myanmar, Bangladesh, and
northeastern India. The mango is considered an evolutionary anachronism, whereby seed dispersal was once
accomplished by a now-extinct evolutionary forager, such as a megafauna mammal

'Carabao', a typical "Southeast Asian type" polyembryonic mango cultivar

RAW MATERIAL SPECIFICATIONS

From their center of origin, mangoes diverged into two genetically distinct populations: the subtropical Indian
group and the tropical Southeast Asian group. The Indian group is characterized by having monoembryonic
fruits, while the Southeast Asian group is characterized by polyembryonic fruits.

It was previously believed that mangoes originated from a single
domestication event in South Asia before being spread to Southeast
Asia, but a 2019 study found no evidence of a center of diversity in India.
Instead it identified a higher unique genetic diversity in Southeast Asian
cultivars than in Indian cultivars, indicating that mangoes may have
originally been domesticated first in Southeast Asia before being
introduced to South Asia. However, the authors also cautioned that the
diversity in Southeast Asian mangoes may be the result of other
reasons (like interspecific hybridization with other Mangifera species
native to the Malesian ecoregion). Nevertheless, the existence of two
distinct genetic populations also identified by the study indicates that the
domestication of the mango is more complex than previously assumed,
and would at least indicate multiple domestication events in Southeast Asia and South Asia.

'Langra', a typical "Indian type" monoembryonic mango cultivar, From tropical Asia, mangoes were
introduced to East Africa by Arab and Persian traders in the 9th to 10th centuries. The 14th-century Moroccan

traveler Ibn Battuta reported it at Mogadishu.[14] It was spread further
into other areas around the world during the Colonial Era. The Portuguese
Empire spread the mango from their colony in Goa to East and West
Africa. From West Africa, they introduced it to Brazil from the 16th to the
17th centuries. From Brazil, it spread northwards to the Caribbean and
eastern Mexico by the mid to late 18th century. The Spanish Empire also
introduced mangoes directly from the Philippines to western Mexico via
the Manila galleons from at least the 16th century. Mangoes were only
introduced to Florida by 1833.

The mango is now cultivated in most frost-free tropical and warmer
subtropical climates. It is cultivated extensively in South Asia, Southeast
Asia, East and West Africa, the tropical and subtropical Americas, and the
Caribbean. Mangoes are also grown in Andalusia, Spain (mainly in Málaga
province), as its coastal subtropical climate is one of the few places in
mainland Europe that permits the growth of tropical plants and fruit trees.
The Canary Islands are another notable Spanish producer of the fruit.
Other minor cultivators include North America (in South Florida and the California Coachella Valley), Hawai'i,
and Australia.

Many commercial cultivars are grafted on to the cold-hardy rootstock of Gomera-1 mango cultivar, originally
from Cuba. Its root system is well adapted to a coastal Mediterranean climate. Many of the 1,000+ mango
cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango" (named for its
strong taste of turpentine to the Bullock's Heart. Dwarf or semidwarf varieties serve as ornamental plants
and can be grown in containers. A wide variety of diseases can afflict mangoes.[citation needed]

An important breakthrough in mango cultivation is the use of potassium nitrate and ethrel to induce
flowering in mangoes. The discovery was made by Filipino horticulturist Ramon Barba in 1974, and was
developed from the unique traditional method of inducing mango flowering using smoke in the Philippines. It
allowed mango plantations to induce regular flowering and fruiting year-round. Previously, mangoes were
seasonal, because they only flowered every 16 to 18 months. The method is now used in most mango-
producing countries.

Cultivars
Main article: List of mango cultivars
There are many hundreds of named mango cultivars. In mango orchards, several cultivars are often grown in
order to improve pollination. Many desired cultivars are monoembryonic and must be propagated by grafting

RAW MATERIAL SPECIFICATIONS

or they do not breed true. A common monoembryonic cultivar is 'Alphonso', an important export product,
considered as "the king of mangoes".

Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as 'Julie', a prolific
cultivar in Jamaica, require annual fungicide treatments to escape the lethal fungal disease anthracnose in
Florida. Asian mangoes are resistant to anthracnose.
The current world market is dominated by the cultivar 'Tommy Atkins', a seedling of 'Haden' that first fruited
in 1940 in southern Florida and was initially rejected commercially by Florida researchers.[24] Growers and
importers worldwide have embraced the cultivar for its excellent productivity and disease resistance, shelf
life, transportability, size, and appealing color.[25] Although the Tommy Atkins cultivar is commercially
successful, other cultivars may be preferred by consumers for eating pleasure, such as Alphonso.[23][25]

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit
are often picked while underripe with green peels. Although producing ethylene while ripening, unripened
exported mangoes do not have the same juiciness or flavor as fresh fruit.

Energy Mango

Nutritional value per 100 g (3.5 oz)
250 kJ (60 kcal)

Carbohydrates 15 g
Sugars 13.7
Dietary fiber 1.6 g

Fat 0.38 g

Protein 0.82 g

Vitamins Quantity
%DV†
Vitamin A equiv.
beta-Carotene 7%
lutein zeaxanthin 54 μg
6%
Thiamine (B1) 640 μg
23 μg
Riboflavin (B2)
2%
Niacin (B3) 0.028 mg

3%
0.038 mg

4%
0.669 mg

RAW MATERIAL SPECIFICATIONS

Pantothenic acid (B5) 4%
Vitamin B6 0.197 mg
Folate (B9)
Choline 9%
Vitamin C 0.119 mg
Vitamin E
Vitamin K 11%
43 μg
Minerals
Calcium 2%
Copper 7.6 mg
Iron
Magnesium 44%
Manganese 36.4 mg
Phosphorus
Potassium 6%
Selenium 0.9 mg
Sodium
Zinc 4%
4.2 μg

Quantity
%DV†

1%
11 mg

6%
0.111 mg

1%
0.16 mg

3%
10 mg

3%
0.063 mg

2%
14 mg

4%
168 mg

1%
0.6 μg

0%
1 mg

1%

RAW MATERIAL SPECIFICATIONS

0.09 mg

Other constituents Quantity
Water 83.5 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Peaches (Prunus persica)

The peach (Prunus persica) is a deciduous tree
native to the region of Northwest China between
the Tarim Basin and the north slopes of the
Kunlun Mountains, where it was first
domesticated and cultivated.[3] It bears edible
juicy fruits with various characteristics, most
called peaches and others (the glossy-skinned
varieties), nectarines.

The specific name persica refers to its widespread cultivation in Persia (modern-day Iran), from where it was
transplanted to Europe. It belongs to the genus Prunus, which includes the cherry, apricot, almond, and plum,
in the rose family. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the
other subgenera by the corrugated seed shell. Due to their close relatedness, the kernel of a peach stone
tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan,
known as persipan.[4]

Peaches and nectarines are the same species, though they are regarded commercially as different fruits. The
skin of nectarines lacks the fuzz (fruit-skin trichomes) that peach skin has; a mutation in a single gene
(MYB25) is thought to be responsible for the difference between the two.

In 2018, China produced 62% of the world total of peaches
and nectarines,

Energy Peaches, raw
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 165 kJ (39 kcal)
Protein 9.54 g
8.39 g
1.5 g
0.25 g
0.91 g

RAW MATERIAL SPECIFICATIONS

Vitamins Quantity

Vitamin A equiv. % DV†
beta-Carotene 2% 16 μg
Thiamine (B1) 2% 162 μg
Riboflavin (B2) 2% 0.024 mg
Niacin (B3) 3% 0.031 mg
Pantothenic acid (B5) 5% 0.806 mg
Vitamin B6 3% 0.153 mg
Folate (B9) 2% 0.025 mg
Choline 1% 4 μg
Vitamin C 1% 6.1 mg
Vitamin E 8% 6.6 mg
Vitamin K 5% 0.73 mg
2% 2.6 μg
Minerals
Quantity
Calcium % DV†
Iron 1% 6 mg
Magnesium 2% 0.25 mg
Manganese 3% 9 mg
Phosphorus 3% 0.061 mg
Potassium 3% 20 mg
Sodium 4% 190 mg
Zinc 0% 0 mg
Other constituents 2% 0.17 mg
Water
Quantity
89 g

Link to USDA Database entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code: 0808.30.000
Product Name: PEARS (Pyrus)

Pear tree" and "Pyrus" redirect here. For other uses, see Pear
(disambiguation) and Pyrus (disambiguation).

Pears are fruits produced and consumed around the world, growing
on a tree and harvested in the Northern Hemisphere in late summer
into October. The pear tree and shrub are
a species of genus Pyrus /ˈpaɪrəs/, in the family Rosaceae, bearing
the pomaceous fruit of the same name. Several species of pears
are valued for their edible fruit and juices, while others are
cultivated as trees.

The tree is medium-sized and native to coastal and mildly
temperate regions of Europe, North Africa, and Asia. Pear wood is
one of the preferred materials in the manufacture of high-
quality woodwind instruments and furniture.

About 3000 known varieties of pears are grown worldwide, which
vary in both shape and taste. The fruit is consumed fresh, canned,
as juice, or dried.

The pear is native to coastal and mildly temperate regions of the Old
World, from Western Europe and North Africa east across Asia. It is
a medium-sized tree, reaching 10–17 m (33–56 ft) tall, often with a
tall, narrow crown; a few species are shrubby.

The leaves are alternately arranged, simple, 2–12 cm (1–4+1⁄2 in)
long, glossy green on some species, densely silvery-hairy in some others; leaf shape varies from broad oval
to narrow lanceolate. Most pears are deciduous, but one or two species in Southeast Asia are evergreen.
Most are cold-hardy, withstanding temperatures as low as −25 to −40 °C (−13 to −40 °F) in winter, except for
the evergreen species, which only tolerate temperatures down to about −15 °C (5 °F).

The flowers are white, rarely tinted yellow or pink, 2–4
centimetres (1–1+1⁄2 in) diameter, and have five petals.[3] Like
that of the related apple, the pear fruit is a pome, in most
wild species 1–4 cm (1⁄2–1+1⁄2 in) diameter, but in some
cultivated forms up to 18 cm (7 in) long and 8 cm (3 in) broad;
the shape varies in most species from oblate or globose, to
the classic pyriform "pear shape" of the European pear with
an elongated basal portion and a bulbous end.

The fruit is composed of the receptacle or upper end of the
flower stalk (the so-called calyx tube) greatly dilated.
Enclosed within its cellular flesh is the true fruit: five
'cartilaginous' carpels, known colloquially as the "core".
From the upper rim of the receptacle are given off the five sepals,[vague] the five petals, and the very
numerous stamens.

Pears and apples cannot always be distinguished by the form of the fruit; some pears look very much like
some apples, e.g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells.

Pears, raw

Nutritional value per 100 g (3.5 oz)

Energy 239 kJ (57 kcal)
Carbohydrates 15.23 g

RAW MATERIAL SPECIFICATIONS

Sugars 9.75 g DV
Dietary fiber 3.1 g 0.012 mg
Fat 0.14 g 0.026 mg
Protein 0.36 g 0.161 mg
Quantity 0.049 mg
Vitamins %† 0.029 mg
1%
Thiamine (B1) 2% 7 μg
Riboflavin (B2) 1% 5.1 mg
Niacin (B3) 1% 4.3 mg
Pantothenic acid (B5) 2% 0.12 mg
Vitamin B6 2% 4.4 μg
Folate (B9) 1%
Choline 5% DV
Vitamin C 1% 9 mg
Vitamin E 4% 0.18 mg
Vitamin K Quantity 7 mg
%† 0.048 mg
Minerals 1% 12 mg
1% 116 mg
Calcium 2% 1 mg
Iron 2% 0.1 mg
Magnesium 2%
Manganese 2%
Phosphorus 0%
Potassium 1%
Sodium Quantity
Zinc 84 g
Other constituents  Units
Water μg = micrograms • mg = milligrams
IU = International units



†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Plum (Prunus domestica)

A plum is a fruit of some species in Prunus subg. Prunus. Mature plum fruits may have a dusty-white waxy
coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax
bloom". Dried plums are called prunes, which have a dark, wrinkled appearance lums may have been one of
the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found in the
wild, only around human settlements: Prunus domestica has been traced to East European and Caucasian
mountains, while Prunus salicina and Prunus simonii originated in China. Plum remains have been found in
Neolithic age archaeological sites along with olives, grapes and figs. According to Ken Albala, plums
originated in Iran. They were brought to Britain from Asia.

An article on plum tree cultivation in Andalusia (southern Spain) appears in Ibn al-'Awwam's 12th-century
agricultural work, Book on Agriculture. Plums are a diverse group of species. The commercially important
plum trees are medium-sized, usually pruned to 5–6 metres (16–20 ft) height. The tree is of medium
hardiness.[11] Without pruning, the trees can reach 12 metres (39 ft) in height and spread across 10 metres (33
ft). They blossom in different months in different parts of the world; for example, in about January in Taiwan
and early April in the United Kingdom.

Fruits are usually of medium size, between 2–7 centimetres (0.79–2.76 in) in diameter, globose to oval. The
flesh is firm and juicy. The fruit's peel is smooth, with a natural waxy surface that adheres to the flesh. The
plum is a drupe, meaning its fleshy fruit surrounds a single hard seed.

Energy Plums, raw DV†
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 192 kJ (46 kcal)
Protein 11.42 g
9.92 g
Vitamins 1.4 g
0.28 g
0.7 g
Quantity

%

RAW MATERIAL SPECIFICATIONS

Vitamin A equiv. 2% 17 μg
beta-Carotene 2% 190 μg
lutein zeaxanthin
Thiamine (B1) 73 μg
Riboflavin (B2) 2% 0.028 mg
Niacin (B3) 2% 0.026 mg
Pantothenic acid (B5) 3% 0.417 mg
Vitamin B6 3% 0.135 mg
Folate (B9) 2% 0.029 mg
Vitamin C 1% 5 μg
Vitamin E 11% 9.5 mg
Vitamin K 2% 0.26 mg
6% 6.4 μg
Minerals
Quantity
Calcium % DV†
Iron 1% 6 mg
Magnesium 1% 0.17 mg
Manganese 2% 7 mg
Phosphorus 2% 0.052 mg
Potassium 2% 16 mg
Sodium 3% 157 mg
Zinc 0% 0 mg
Other constituents 1% 0.1 mg
Water
Quantity
87 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code: 0808.40.000
Product Name: QUINCES (Cydonia oblonga)

The quince (/ˈkwɪns/; Cydonia oblonga) is the sole member of the
genus Cydonia in the family Rosaceae (which also contains apples and
pears, among other fruits). It is a tree fruit that bears a deciduous
pome fruit, similar in appearance to a pear, and is bright golden-
yellow when mature. The raw fruit is a source of food. The tree has
been grown by landscape architects for its attractive pale pink
blossoms and other ornamental qualities.

The tree grows 5 to 8 metres (16 to 26 feet) high and 4 to 6 m (13 to 20
ft) wide. The fruit is 70 to 120 mm (3 to 4+1⁄2 in) long and 60 to 90 mm
(2+1⁄2 to 3+1⁄2 in) across.

The immature fruit is green with dense
grey-white fine hair, most of which rubs
off before maturity in late autumn when
the fruit changes colour to yellow with
hard, strongly perfumed flesh. The leaves
are alternately arranged, simple, 60–110
mm (2+1⁄2–4+1⁄2 in) long, with an entire
margin and densely pubescent with fine
white hairs. The flowers, produced in
spring after the leaves, are white or pink,
50 mm (2 in) across, with five petals.

The seeds contain nitriles, which are common in the seeds of the
rose family. In the stomach, enzymes or stomach acid or both
cause some of the nitriles to be hydrolysed and produce
hydrogen cyanide, which is a volatile gas. The seeds are only
toxic if eaten in large quantities.

Energy Quinces, raw
Carbohydrates
Dietary fibre Nutritional value per 100 g (3.5 oz)
Fat
Protein 238 kJ (57 kcal)
15.3 g
Vitamins 1.9 g
0.1 g
0.4 g

Quantity
% DV†

RAW MATERIAL SPECIFICATIONS

Thiamine (B1) 2% 0.02 mg
Riboflavin (B2) 3% 0.03 mg
Niacin (B3) 1% 0.2 mg
Pantothenic acid (B5) 2% 0.081 mg
Vitamin B6 3% 0.04 mg
Folate (B9) 1% 3 μg
Vitamin C 18% 15 mg

Minerals Quantity
Calcium % DV†
Iron 1% 11 mg
Magnesium 5% 0.7 mg
Phosphorus 2% 8 mg
Potassium 2% 17 mg
Sodium 4% 197 mg
Zinc 0% 4 mg
Other constituents 0% 0.04 mg
Water
Quantity
84 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: Ramps (Allium tricoccum)

Description/Taste

When harvested young, the wild Ramp has delicate, broad lily of the valley-like leaves and a thin spindly
scallion-like stalk which trails into an indistinct bulb. The leaves are green and the stalk may be white or pink,
marketed with its edible roots attached. The Ramp has a piquant onion and garlic flavor with a woodsy,
pungent aroma. The entire plant is edible, including the roots. The underground bulb will continue to grow out
into the summer and fall and the leaves are replaced by flowers, then seeds. Aging seedstalks (known as the
skeleton) contain tiny globular black seeds, which are the forager's indicator of where Ramps are located.
The plant's bulbs are harvested into the fall and sold like garlic cloves.

Seasons/Availability

Wild Ramps are available in the early spring.

Current Facts

The wild Ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in
clusters. It is a member of the Allium family along with onions and leeks. All Alliums have underground bulbs
which may produce aerial stems and each plant will bear flowers in various colors depending on species. It
is one of the most important food plant families, containing at least 700 different species, though only a small
percentage of the alliums are cultivated as a crop on an economically important scale.

Nutritional Value

Ramps are nutritionally valuable, containing high doses of the powerful antioxidant vitamin C. Ramps also
contain large amounts vitamin A, an essential nutrient for the development of teeth, bones and skin in
growing children. Like its cousins the leek and onions, Ramps are also a good source of the mineral
chromium which is known to help metabolize fats. Ramps have the trace mineral selenium, which has been
found to potentially reduce the risk of prostate cancer.

RAW MATERIAL SPECIFICATIONS

Applications

The wild Ramp is considered a culinary delicacy and should be treated as such. Its delicate shape and texture is
met with bold flavors, making it a versatile allium in dishes both fresh and cooked. Ramps can be thinly sliced and
served raw in salads or as a finishing garnish. Some of their best flavor profiles come out, though, when they are
briefly sautéed or slow roasted. Their best culinary companions are other spring plants such as morels,
chanterelles, sweet peas, young lettuces, brassicas, radishes and citrus. Ramps can be added to vinaigrettes,
cream based sauces, soups, pastas, pizzas and risottos. They pair well with eggs, poultry, potatoes, shellfish and
cheeses both hard and soft. Herbal companions include fennel, basil, mint and cilantro.

Ethnic/Cultural Info

The seeds of wild Ramps take 6 to 18 months to germinate, and the plants take 5 to 7 years to produce seeds.
Each time a Ramp is removed from the forest before it goes to seed, its life cycle ends. The late 20th Century
surge in the Ramp's culinary popularity and thus, lucrative market, has left hundreds of acres of what used to
be forest floors covered in Ramps during spring now void of the allium. Due to over-foraging and in an
attempt to combat endangerment of the wild Ramp, the region of Quebec, Canada has listed the wild Ramp as
a threatened species and since 1995, has also made it illegal to sell Ramps. Harvesting is limited to personal
use: a maximum of 50 bulbs per person is permissible to harvest per year. It is also illegal to import them
from other provinces.

Geography/History

Ramps are native to North
America, growing wild in
deciduous forests of upland
Southestern and Northern
United States west to the
Dakotas as well Quebec,
Canada. They can be found in
cool, shady areas with damp,
rich soil high in organic matter.
New leaves emerge from the
perennial bulb in early spring.
By late May, the Ramp leaves
begin to die back and an
umbrella shaped flower stalk
emerges. The flower blooms in
June and the seeds mature
atop a leafless stalk. If the
plant is left to continue its
lifecycle, its seeds will fall into
the soil to germinate a new
season of Ramps. Cultivation
of Ramps is possible, though it
would have to be done in a forest setting replicating the environment in which a wild Ramp lives. However,
wild Ramps are not widely cultivated on a commercial scale. Ramps are an important part of the ecological
system of a forest and sustainable harvesting methods are being enforced to protect the plant's future as
well as the future of forest environments.

RAW MATERIAL SPECIFICATIONS

HS Code:
Product Name: SOY BEAN (Glycine max)

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown
for its edible bean, which has numerous uses.

Traditional unfermented

food uses of soybeans

include soy milk, from which

tofu and tofu skin are made.

Fermented soy foods include

soy sauce, fermented bean

paste, nattō, and tempeh.

Fat-free (defatted) soybean

meal is a significant and

cheap source of protein for

animal feeds and many packaged meals. For example, soybean

products, such as textured vegetable protein (TVP), are ingredients

in many meat and dairy substitutes. Soy beans contain significant amounts of phytic acid, dietary minerals

and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing

the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields

animal protein for human consumption).

Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully

mature plant.

Germination
The first stage of growth is germination, a method which first becomes apparent as a seed's radicle emerges.
This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions. The
first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to
emerge from the soil. These cotyledons both act as leaves and as a source of nutrients for the immature
plant, providing the seedling nutrition for its first 7 to 10 days.
Soya bean fruit
Maturation
The first true leaves develop as a pair of single blades.[15] Subsequent to this first pair, mature nodes form

compound leaves with three blades. Mature trifoliolate leaves, having three
to four leaflets per leaf, are often between 6–15 cm (2.4–5.9 in) long and 2–
7 cm (0.79–2.76 in) broad. Under ideal conditions, stem growth continues,
producing new nodes every four days. Before flowering, roots can grow 1.9
cm (0.75 in) per day. If rhizobia are present, root nodulation begins by the
time the third node appears. Nodulation typically continues for 8 weeks
before the symbiotic infection process stabilizes.[15] The final
characteristics of a soybean plant are variable, with factors such as
genetics, soil quality, and climate affecting its form; however, fully mature
soybean plants are generally between 51–127 cm (20–50 in) in height and
have rooting depths between 76–152 cm (30–60 in).

Flowering
Flowering is triggered by day length, often beginning once days become shorter than 12.8 hours.[15] This trait
is highly variable however, with different varieties reacting differently to changing day length.[18] Soybeans
form inconspicuous, self-fertile flowers which are borne in the axil of the leaf and are white, pink or purple.
Though they do not require pollination, they are attractive to bees, because they produce nectar that is high in
sugar content.[19] Depending on the soybean variety, node growth may cease once flowering begins. Strains
that continue nodal development after flowering are termed "indeterminates" and are best suited to climates
with longer growing seasons. Often soybeans drop their leaves before the seeds are fully mature.

Small, purple soybean flowers

RAW MATERIAL SPECIFICATIONS

The fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm (1.2–3.1 in) long and usually
contains two to four (rarely more) seeds 5–11 mm in diameter. Soybean seeds come in a wide variety of sizes
and hull colors such as black, brown, yellow, and green.[16] Variegated and bicolored seed coats are also
common.

Seed resilience
The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or "germ")
from damage. If the seed coat is cracked, the seed will not
germinate. The scar, visible on the seed coat, is called the hilum
(colors include black, brown, buff, gray and yellow) and at one
end of the hilum is the micropyle, or small opening in the seed
coat which can allow the absorption of water for sprouting.

Some seeds such as soybeans containing very high levels of
protein can undergo desiccation, yet survive and revive after
water absorption. A. Carl Leopold began studying this capability
at the Boyce Thompson Institute for Plant Research at Cornell
University in the mid-1980s. He found soybeans and corn to
have a range of soluble carbohydrates protecting the seed's cell
viability.[20] Patents were awarded to him in the early 1990s on
techniques for protecting biological membranes and proteins in the dry state.

Energy Soybean, mature seeds, raw
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 1,866 kJ (446 kcal)
Saturated 30.16 g
Monounsaturated 7.33 g
Polyunsaturated 9.3 g
omega-3 19.94 g
omega-6 2.884 g
Protein 4.404 g
Tryptophan 11.255 g
Threonine 1.330 g
Isoleucine 9.925 g
Leucine 36.49 g
Lysine 0.591 g
Methionine 1.766 g
Cystine 1.971 g
Phenylalanine 3.309 g
Tyrosine 2.706 g
0.547 g
0.655 g
2.122 g
1.539 g

RAW MATERIAL SPECIFICATIONS

Valine % 2.029 g DV†
Arginine 0% 3.153 g 1 μg
Histidine 76% 1.097 g 0.874 mg
Alanine 73% 1.915 g 0.87 mg
Aspartic acid 11% 5.112 g 1.623 mg
Glutamic acid 16% 7.874 g 0.793 mg
Glycine 29% 1.880 g 0.377 mg
Proline 94% 2.379 g 375 μg
Serine 24% 2.357 g 115.9 mg
7% Quantity 6.0 mg
Vitamins 6% 0.85 mg
45% Quantity 47 μg
Vitamin A equiv.
Thiamine (B1) % Quantity DV†
Riboflavin (B2) 28% 8.54 g 277 mg
Niacin (B3) 83% 0 mg 1.658 mg
Pantothenic acid (B5) 121% 15.7 mg
Vitamin B6 79% 280 mg
Folate (B9) 120% 2.517 mg
Choline 101% 704 mg
Vitamin C 38% 1797 mg
Vitamin E 0% 2 mg
Vitamin K 51% 4.89 mg

Minerals

Calcium
Copper
Iron
Magnesium
Manganese
Phosphorus
Potassium
Sodium
Zinc
Other constituents
Water
Cholesterol

RAW MATERIAL SPECIFICATIONS

Link to USDA FoodData Central Entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

Nutrient content of 10 major staple foods per 100 g dry weight,[47]

Staple Maize (co Rice, Wheat[ Potatoes[ Cassava[ Soybeans, Sweet Yams[ Sorghum[ Plantain[ RDA
rn)[A] white[B] green[F] potatoes[G] Y] H] Z]
Water content (%) 10 C] D] E] 9 65 8,368–10,460
Raw grams per 100g 50
111 12 13 79 60 68 77 70 110 286
dry weight 44–77
Nutrient 1698 114 115 476 250 313 435 333 1559 1460 130
10.4 12.4 3.7 30
Energy (kJ) 5.3 1736 1574 1533 1675 1922 1565 1647 3.6 1.1
Protein (g) 82 3.5 40.6 7.0 5.0 82 91 minimal
8.1 8.1 14.5 9.5 0.7 21.6 0.2 0.6 6.9 6.6 RDA
Fat (g) 0.7 95 34 87 93 0.0 42.9 1,000
Carbohydrates (g) [A] 0.8 1.8 0.4 4.5 13.1 13.0 13.7 [H] [Z] 8
4.3 0.0 18.2 1.7 31 9 400
Fiber (g) 8 91 82 81 [E] [F] [G] [Y] 4.84 1.71 700
Sugar (g) 3.01 40 616 130 57 106 4700
Minerals 141 1.5 14.0 10.5 0.68 11.09 2.65 1.80 0 97 1,500
Calcium (mg) 233 53 203 109 70 315 1426 11
Iron (mg) 319 0.1 0.5 3.7 68 606 204 183 385 11 0.9
Magnesium (mg) 39 678 1938 1465 2720 7 0.40 2.3
Phosphorus (mg) 2.46 [B] [C] [D] 35 47 239 30 0.00 0.23 55
Potassium (mg) 0.34 0.85 3.09 1.30 0.80 - - RDA
Sodium (mg) 0.54 32 33 57 0.25 0.41 0.65 0.60 - 4.3 90
Zinc (mg) 17.2 0.95 1.72 1.13 1.33 0.0 [Z] 1.2
Copper (mg) [A] 0.91 3.67 3.71 1.8 4.7 2.6 2.3 [H] 52.6 1.3
Manganese (mg) 0.0 [E] [F] [G] [Y] 0.0 0.14 16
Selenium (μg) 0.43 28 145 110 51.5 90.6 10.4 57.0 0.26 0.14 5
Vitamins 0.22 0.23 1.38 0.35 0.37 0.15 1.97 1.3
Vitamin C (mg) 4.03 131 331 271 0.13 0.56 0.26 0.10 3.22 400
Thiamin (B1) (mg) 2.13 5.16 2.43 1.83 0.74 5000
Riboflavin (B2) (mg) 0.47 131 417 2005 - 15
Niacin (B3) (mg) 0.28 0.47 3.48 1.03 0.86 120
Pantothenic acid (B5) 0.69 6 2 29 - 63 10500
21 0.23 0.22 0.91 0.97 0 3220 6000
(mg) 238 1.24 3.05 1.38 68 516 48 77 0 RDA
Vitamin B6 (mg) 33 563 4178 460 0.40
Folate Total (B9) (μg) 0.54 0.25 0.49 0.52 0.00 minimal
0.48 0.00 1.13 1.30 2.0
Vitamin A (IU) 0.3 1.24 4.59 0.71 0.0 1306 22–55
Vitamin E, alpha- 108 4.8 0.0 7.8 8.7 0 86
tocopherol (mg) 1506 17.2 81.3 1.4 20 0 36996 277 0 [Z] 13–19
[A] 0 0 0 [H] RDA
Vitamin K1 (μg) [B] [C] [D] [E] [F] 0 [Y] 0.40
Beta-carotene (μg) 0.74 [G] 0.51
Lutein+zeaxanthin (μg) 0.0 0.0 93.8 0.18 2.47 0.13 0.09
Fats 1.39 0.09 1.09
0.08 0.34 0.38 0.20 4.00 0.03 0.20
Saturated fatty 2.40 0.00 1.51
acids (g) 0.06 0.14 0.14 0.13 10.00 0.27 [Z]
[A] 0.04 [H]
Monounsaturated fatty 1.82 6.28 5.00 [E] [F] [Y]
acids (g) [G]
1.15 1.09 1.43
Polyunsaturated fatty
acids (g) 0.18 0.34 1.43
9 44 76
0 10 10

0.13 1.16 0.05

0.1 2.2 9.0
06 5
0 253 38
[B] [C] [D]

0.20 0.30 0.14

0.24 0.23 0.00

0.20 0.72 0.19
[B] [C] [D]

RAW MATERIAL SPECIFICATIONS

HS Code

Product Name: Bird's eye chili (Capsicum annuum)

Bird's eye chili, bird eye chili, bird's chili, or Thai chili is
a chili pepper, a variety from the Capsicum annuumspecies ,
commonly found in Ethiopia and across Southeast Asia. It is
used extensively in many Asian cuisines. It may be
mistaken for a similar-looking chili derived from the
species Capsicum frutescens, the cultivar "siling
labuyo". Capsicum frutescens fruits are generally smaller
and characteristically point upwards.

Bird's eye chilis of assorted colors

The
bird's eye chili plant is a perennial with small,
tapering fruits, often two or three, at a node. The
fruits are very pungent.

The bird's eye chili is small, but is quite hot (piquant).
It measures around 50,000 - 100,000 Scoville units,
which is at the lower half of the range for the
hotter habanero, but still much hotter than a
common jalapeño.

All chilis found around the world today have their

origins in Mexico, Central America, and South

America. They were spread

by Spanish and Portuguese colonists, missionaries,

and traders, together with many other now common

crops such as maize, tomatoes and pineapples

through the Columbian Exchange. The chili varieties found in Southeast Asia today were brought there

in the 16th or 17th century.

Uses by humans

As food

Bird's eye chili with fish sauce and lime juice is served with a multitude of Thai dishes

In Indonesian cuisine, these chilis are widely used in a variety of dishes and sambals.

In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in
a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.

In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are
extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the
ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork
trotter served with rice).

As ornamentals

RAW MATERIAL SPECIFICATIONS

HS CODE: 13021919

Product Name: Black Garlic

Black garlic is fresh raw garlic (Allium sativum) that changes with time through the use of

low heat and humidity of about 70% in a process called the Maillard reaction. During this process,
the cloves turn a distinct black
color. ... It's softer, chewier, and
sweeter than regular raw garlic

Black garlic is a type of
aged garlic that is deeply colored
brown. The color is a result of
the Maillard
reaction or caramelization not
fermentation. It was first used as a
food ingredient in Asian cuisine. It is
made by heating whole bulbs
of garlic (Allium sativum) over the
course of several weeks, a process
that results in black cloves. The taste
is sweet and syrupy with hints
of balsamic vinegar or tamarind. Black garlic's popularity has spread around the world as it has
become a sought-after ingredient used in both home-cooking and high-end cuisine

In Korea, black garlic was developed as a health product and it is still perceived as such. It is
sometimes added to energy drinks, and in Thailand is claimed to increase the consumer's longevity,
Black garlic is made when heads of garlic are aged under specialized conditions of heat and
humidity. Bulbs are kept in a humidity-controlled environment from 80 to 90% at temperatures that
range from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85%, 70 °C, 40 days). There are no
additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness
break down. Those conditions are thought to facilitate the Maillard reaction, the chemical process
that produces new flavour compounds responsible for the deep taste of seared meat and fried
onions. The cloves turn black and develop a sticky date-like texture.

Bacterial endophytes capable of fermentation and with a strong ability of heat resistance have been
identified in common garlic and black garlic. These may have relevance to black garlic production.

In 15 grams of peeled black garlic, there are:

 Calories: 40.
 Protein: 2 grams.
 Fat: 0 grams.
 Carbohydrates: 8 grams.
 Fiber: 3 grams.
 Sugar: 4 grams.

RAW MATERIAL SPECIFICATIONS

HS Code :HS Code 08011200

Product Name: BROCCOLI (Brassica oleracea var. italica)

Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family
Brassicaceae, genus Brassica) whose large flowering head,
stalk and small associated leaves are eaten as a vegetable.
Broccoli is classified in the Italica cultivar group of the species
Brassica oleracea. Broccoli has large flower heads, usually
dark green, arranged in a tree-like structure branching out
from a thick stalk which is usually light green. The mass of
flower heads is surrounded by leaves. Broccoli resembles
cauliflower, which is a different, but closely related cultivar
group of the same Brassica species.

It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K.
Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and
sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-
frying.

Rapini, sometimes called "broccoli rabe," is a distinct species from broccoli, forming similar but smaller
heads and is actually a type of turnip (Brassica rapa).

Broccoli, raw

Nutritional value per 100 g (3.5 oz)

Energy 141 kJ (34 kcal)
Carbohydrates 6.64 g
Sugars 1.7 g
Dietary fiber 2.6 g
Fat 0.37 g
Protein 2.82 g

Vitamins Quantity

Vitamin A equiv. % DV†
beta-Carotene 4% 31 μg
lutein zeaxanthin 3% 361 μg
Thiamine (B1) 1403 μg
Riboflavin (B2) 6% 0.071 mg
Niacin (B3) 10% 0.117 mg
Pantothenic acid (B5) 4% 0.639 mg
Vitamin B6 11% 0.573 mg
Folate (B9) 13% 0.175 mg
Choline 16% 63 μg
Vitamin C 4% 19 mg
107% 89.2 mg

RAW MATERIAL SPECIFICATIONS

Vitamin E 5% 0.78 mg
Vitamin K 97% 101.6 μg

Minerals Quantity
% DV†
Calcium 5% 47 mg
Iron 6% 0.73 mg
Magnesium 6% 21 mg
Manganese 10% 0.21 mg
Phosphorus 9% 66 mg
Potassium 7% 316 mg
Sodium 2% 33 mg
Zinc 4% 0.41 mg
Other constituents
Water Quantity
89.3 g

Link to USDA Database entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Cultivation

The majority of broccoli cultivars are cool-weather crops
that do poorly in hot summer weather. Broccoli grows
best when exposed to an average daily temperature
between 18 and 23 °C (64 and 73 °F). When the cluster of
flowers, also referred to as a "head" of broccoli, appear in
the center of the plant, the cluster is generally green.
Garden pruners or shears are used to cut the head about
25 mm (1 in) from the tip. Broccoli should be harvested
before the flowers on the head bloom bright yellow.[20]In
2019, global production of broccoli (combined for
production reports with cauliflowers) was 27
million tonnes, with China and India together accounting
for 73% of the world total.[13] Secondary producers, each
having about one million tonnes or less annually, were
the United States, Spain, and Mexico.

In the United States, broccoli is grown year-round
in California – which produced 92% of the crop nationally –
with 95% of the total crop produced for fresh sales in 2018.

Broccoli cannot be harvested using machines, meaning it
must be hand-harvested.

RAW MATERIAL SPECIFICATIONS

HS Code 070511000

Product Name: Cabbage (Brassica oleracea var. capitata)

Cabbage Vegetable

Description

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant
grown as an annual vegetable crop for its dense-leaved heads.

Scientific name: Brassica oleracea var. capitata
Higher classification: Wild cabbage
Rank: Variety

Sources include: USDA Nutrition Facts
Amount Per 100 grams Cabbage
Calories 25
% Daily Value*
Total Fat 0.1 g
Saturated fat 0 g 0%
0%
Cholesterol 0 mg 0%
Sodium 18 mg 0%
4%
Potassium 170 mg 2%
Total Carbohydrate 6 g 10%

Dietary fiber 2.5 g

RAW MATERIAL SPECIFICATIONS

Protein 1.3 g Sugar 3.2 g 2%
Vitamin C
Iron 60% Calcium 4%
Vitamin B-6 2% Vitamin D 0%
Magnesium 5% Cobalamin 0%
3%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.