Raw Material Version 1 Volume 1 - Sept 21

RAW MATERIAL SPECIFICATIONS

Other constituents Quantity
Water 92 g

Full 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 030110900

Product Name: PATIN CATFISH (Pangasianodon hypophthalmus)

The catfish or its scientific name Pangasianodon hypophthalmus (formerly known as Pangasius Sutchi) is a
species of freshwater fish that inhabits river areas and mines.

Pangasianodon hypophthalmus originates from the Mekong River and the Chao Phraya River where these
fish are farmed on a large scale for food. These fish are sold in the market as Dory Fish, Swai, and Basa.

Its main
physical

form is
to have

two
stings on
the left
and right
and one
on the
back of
the body,
not scaly
and soft.
Its size
can reach 1 meter in length and its weight can reach 20kg. The main diet of this species is fry fish, fruits from
riverside trees, shrimp and animal carcasses.

This fish has sparked controversy in Malaysia because its price can reach RM180.00 per kilogram, especially
around the state of Pahang. Patin fish in Pahang is famous for its deliciousness and tenderness because it
has a suitable environment as a habitat for this fish. The dish that is the identity of this fish is tempoyak sour
curry.

River catfish (wild catfish) have a high commercial value and some are farmed in ponds and in cages. Catfish
farmed in Malaysia is commonly known as Pond Catfish or Cage Catfish and the most widely farmed catfish
species in Malaysia is from the species Pangasianodon hypophthalmus. Pangasianodon hypophthalmus that
escapes from ponds or livestock cages and begins to live wild in rivers is an invasive species because it
affects the genetic diversity of catfish native to Malaysia and is commonly known as Patin Lawang or Patin
Siam. [Citation needed]

There are several types of catfish that are commonly known, among them are:

 Pool Catfish (Usually black)

 Cat Cage (Usually black and white)

 River Catfish (Usually light or gray)

 Patin Buah (Pangasius nasutus)

 Patin Muncung (Helicophagus wandersii)

 Champion Catfish (Pseudolais micronemus, once known as Pangasius micronemus)

Hybrid / Hybrid

Fruit Patin (Pangasius nasutus) which is famous for its whitish and sweet flesh is quite difficult to breed
while wild Fruit Patin is declining due to excessive fishing of Fruit Patin. To satisfy market demand in
Malaysia, the Patin Lawang breed (Pangasianodon hypophthalmus) which grows fast and is easy to breed in
ponds or cages has been crossbred with the Fruit Patin breed (Pangasius nasutus). As a result, Patin fish
known as Patin Emas or Patin Mas. [Citation needed]

Industry

RAW MATERIAL SPECIFICATIONS

Caged catfish are sold at RM10 to RM14 per kilo around Temerloh, Jerantut and Bera districts. While the price
of river catfish can reach RM180 per kilo depending on the type. [3] The local community is increasingly
accepting catfish as one of the appetizing freshwater fish options.

Industry
Caged catfish are sold at RM10 to RM14 per kilo around Temerloh, Jerantut and Bera districts. While the price
of river catfish can reach RM180 per kilo depending on the type. The local community is increasingly
accepting catfish as one of the appetizing freshwater fish options.

Caged catfish care in Temerloh with the use of food pallets makes caged catfish not as fishy as catfish
defended in ponds.

RAW MATERIAL SPECIFICATIONS

HS Code 070511000

Product Name: PEANUT

Harmonized Tariff Schedule Description

1202.30.0000 PEANUT SEEDS
1202.41.0000
1202.42.0020 PEANUTS (GROUND-NUTS), NOT ROASTED OR OTHERWISE
COOKED, IN SHELL, OTHER THAN SEEDS

PEANUTS (GROUND-NUTS) NOT ROASTED OR OTHERWISE COOKED,
SHELLED, WHETHER OR NOT BROKEN, FOR USE AS OIL STOCK

The peanut, also known as
the groundnut,[2] goober (US),[3] pindar (US)
[3] or monkey nut (UK), and taxonomically
classified as Arachis hypogaea, is
a legume crop grown mainly for its
edible seeds. It is widely grown in
the tropics and subtropics, being important
to both small and large commercial
producers. It is classified as both a grain
legume[4] and, due to its high oil content, an
oil crop.[5] World annual production of
shelled peanuts was 44 million tonnes in
2016, led by China with 38% of the world total. Atypically among legume crop plants, peanut pods develop
underground (geocarpy) rather than above ground. With this characteristic in mind, the botanist Carl
Linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth".

The peanut belongs to the botanical family Fabaceae (or Leguminosae), commonly known as the legume,
bean, or pea family.[1] Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root
nodules.[6] The capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and
improve soil fertility, making them valuable in crop
rotations.

Peanuts are similar in taste and nutritional profile to
"tree nuts" such as walnuts and almonds, and, as
a culinary nut, are often served in similar ways
in Western cuisines. The botanical definition of a nut is
"a fruit whose ovary wall becomes hard at maturity".
Using this criterion, the peanut is not a
nut.[7] However, peanuts are usually categorized as
"nuts" for culinary purposes and in common English
more generally

RAW MATERIAL SPECIFICATIONS

Food

Peanut quality screening

Peanut oil

Peanut butter

Whole peanuts

RAW MATERIAL SPECIFICATIONS

Roasted peanuts as snack food

Dry-roasting peanuts is a common form of preparation. Dry peanuts can be roasted in the shell or shelled in
a home oven if spread out one layer deep in a pan and baked at a temperature of 177 °C (351 °F) for 15 to
20 min (shelled) and 20 to 25 min (in shell).
Boiled peanuts are a popular snack in India, China, West Africa, and the southern United States. In the US
South, boiled peanuts are often prepared in briny water, and sold in streetside stands.
A distinction can be drawn between raw and green peanuts. A green peanut is a term to describe farm fresh
harvested peanuts that have not been dehydrated. They are available from grocery stores, food distributors
and farmers markets, during the growing season. "Raw" peanuts are also uncooked but have been
dried/dehydrated and must be rehydrated before boiling (usually in a bowl full of water overnight). Once
rehydrated, the raw peanuts are ready to be boiled.
Peanut oil
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its
high monounsaturated content, it is considered more healthful than saturated oils, and is resistant
to rancidity. The several types of peanut oil include aromatic roasted peanut oil, refined peanut oil, extra
virgin or cold-pressed peanut oil, and peanut extract. In the United States, refined peanut oil is exempt from
allergen labeling laws.
Peanut butter
Main article: Peanut butter
Peanut butter is a food paste or spread made from ground dry roasted peanuts. It often contains additional
ingredients that modify the taste or texture, such as salt, sweeteners or emulsifiers. Peanut butter is served
as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly
sandwich). It is also used in a number of confections, such as peanut-flavored granola bars or croissants and
other pastries. The United States is a leading exporter of peanut butter, and itself consumes $800 million of
peanut butter annually.
Peanut flour
Peanut flour is used in gluten-free cooking.
Peanut proteins
Peanut protein concentrates and isolates are commercially produced from defatted peanut flour using
several methods. Peanut flour concentrates (about 70% protein) are produced from dehulled kernels by
removing most of the oil and the water-soluble, non-protein components. Hydraulic pressing, screw
pressing, solvent extraction, and pre-pressing followed by solvent extraction may be used for oil removal,
after which protein isolation and purification are implemented.

RAW MATERIAL SPECIFICATIONS

Energy Peanut, valencia, raw DV†
Carbohydrates 0.6 mg
Nutritional value per 100 g (3.5 oz) 0.3 mg
Sugars 12.9 mg
Dietary fiber 2,385 kJ (570 kcal) 1.8 mg
21 g 0.3 mg
Fat 0.0 g
Saturated 9g
Monounsaturated 48 g
Polyunsaturated 7g
24 g
Protein 16 g
Tryptophan 25 g
Threonine
Isoleucine 0.2445 g
0.859 g
Leucine 0.882 g
Lysine 1.627 g
Methionine 0.901 g
Cystine 0.308 g
Phenylalanine 0.322 g
Tyrosine 1.300 g
Valine 1.020 g
Arginine 1.052 g
Histidine 3.001 g
Alanine 0.634 g
Aspartic acid 0.997 g
Glutamic acid 3.060 g
Glycine 5.243 g
Proline 1.512 g
Serine 1.107 g
Vitamins 1.236 g
Quantity
Thiamine (B1)
Riboflavin (B2) %

Niacin (B3) 52%
Pantothenic acid (B5) 25%

Vitamin B6 86%
36%
23%

RAW MATERIAL SPECIFICATIONS

Folate (B9) 62% 246 μg
Vitamin C 0% 0.0 mg
Vitamin E 44% 6.6 mg
Minerals
Quantity
Calcium % DV†
Iron 6% 62 mg
15% 2 mg
Magnesium 52% 184 mg
Manganese 95% 2.0 mg
Phosphorus 48% 336 mg
Potassium
7% 332 mg
Zinc
Other constituents 35% 3.3 mg
Quantity
Water 4.26 g

Link to full USDA Database entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

RAW MATERIAL SPECIFICATIONS

RAW MATERIAL SPECIFICATIONS

HS Code 440310184

Product Name: PETAI (Parkia speciosa)

(the bitter bean, twisted cluster bean, or stink bean)
is a plant of the genus Parkia in the family Fabaceae.
It bears long, flat edible beans with bright green
seeds the size and shape of plump almonds which
have a rather peculiar smell, similar to, but
stronger than that of the shiitake mushroom, due to
sulfur-containing compounds also found in shiitake,
truffles and cabbage.

The beans of other Parkia species (for

example, Parkia javanica and Parkia singularis)

are also popular as culinary ingredient

in Indonesia, Malaysia, Singapore, Brunei, Laos,

southern Thailand, Burma, and

northeastern India especially Nagaland, Manipur, Mizoram and Tripura (consumed mostly by the Tiprasa

people) and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered

from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.

It is known as petai, pete in Indonesia, Malaysia and Singapore. In marketplace, depending on the
country of origin Parkia species may be labelled wakerec, petai, yongchak,
in Thadou Jonglha (pronounced zong-lha). They are best when combined with other strongly flavoured
foods such as garlic, chili peppers, dried shrimp or shrimp paste, as in sambal petai. When young, the
pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted
ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young
tender pods with undeveloped beans can be used whole in stir-fried dishes.

The seeds are also dried and seasoned for later consumption. When dried the seeds turn black. Petai
beans or seeds look like broad beans. Like mature broad beans, they may have to be peeled before
cooking. Petai has earned its nickname 'stink bean' because its strong smell is very pervasive. It lingers
in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to
one's urine, an effect that can be noticed up to two days after consumption. Like other beans, their
complex carbohydrates can also cause strong-smelling rectal gas.[citation needed]

Indonesia

In Indonesia, petai is very popular in the highlands of Java and Sumatra, especially
among Sundanese, Minangkabau and many other people in different cultures of the island.
In Sundanese cuisine petai might be eaten raw with sambal as part of lalab, fried or grilled. It also can
be stir fried and mixed with oncom. In Java and Sumatra, it also might be added to sayur
lodeh or sambal goreng ati petai (fried diced beef or chicken liver in sambal and petai). Nasi goreng
kambing petai is popular variant of nasi goreng (fried rice) with goat meat and petai. In Minangkabau
cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).

India

In Manipur, it is grown mainly on all the hilly districts in Naga and Kuki inhabited areas, who called
it yongchak and Jonglha respectively, Hmar tribes call it Zawngṭa It is grown in the hill district of
Hmârbiel and some other parts of Manipur valley. However, at present, the land area
under parkia production especially in Kuki inhabited areas in Manipur has been dramatically reduced
after they converted the areas into poppy cultivation areas. [7] Varieties found here are somewhat
harder than the counterparts of Thailand or Malaysia. The wild variety from the hills is more commonly
sold in market. Some species of Parkia are grown in small scale by farmers in northeast India. In
mainland India, it is grown as an ornamental plant, shade tree and border tree. This bean has become
an important ingredient in many food items in Tripura too.

RAW MATERIAL SPECIFICATIONS

In Manipur, the seeds or the bean as a whole are eaten by preparing a local delicacy called Hmarcha
dêng, Eromba (a traditional Manipuri chutney) or Yongchak singju (a traditional Manipuri
salad).[8] Eromba is a very common cuisine in Manipur made with boiled potato, fermented fish, chili and
other vegetables, in this case, Parkia. Yongchak singju is another favourite side dish made
with Parkia cut into small pieces and then mixed with red hot chili paste. Parkia is also used for making
various other dishes with fish and vegetables. The Kuki Tribe in North-East India, call it
"Jonglha". Rongmei Tribe of Manipur, Nagaland and Assam call it Kampai which is cooked with meat or
prepared as salad, and sometimes seeds are eaten with Chattni made of dry fish. The Hmar tribe of
Assam, Mizoram, Meghalaya, Manipur call it Zawngṭa (pronounced Zongtra) and mainly prepare it with
chilli, Sodium Bi-carbonate, little amount of salt and a special fermented pork called "Saum"(sa means
meat, um means fermented) and called it Zawngṭa-râwt.
In Mizoram, the Mizo people are also very fond of it, and call it Zawngṭah. They eat the whole bean by
removing the outer layer of the skin and also eat the seeds. It's eaten raw as a side dish or use as a
recipe for chutney. They also use to prepare it with chili and a fermented pork called Saum which is the
same as 'sathu' of Manipur. It very common side dish among the peoples of naga, Mizo ( Zohnahthlak )
like Mizo in Mizoram, Hmâr, Kuki, Chin, Zomi etc. in neighbouring states and countries.
In Manipur, Assam, Tripura, the (Tripura people call it Wakerec mosedang) and Bangladesh Manipuris
call it Yongchak or wakerec in the local manipuri dialect and consume it as a salad mixed with
fermented fish or, the boiled or roasted seeds either alone or in a mash of boiled vegetables laced with
fermented fish

Malaysia & Singapore

In Malaysia and Singapore, petai is also commonly served with sambal, or mixed with dried shrimp, chili
peppers, red onions, belacan (prawn paste), soy sauce and prawn. Another popular side dish to nasi lemak or
plain rice is petai beans cooked with fried dry anchovies and sauteed chili sambal (sambal tumis).

Thailand

In Thailand it is called sah-taw (Thai: สะตอ), as mu phat sah-taw, stink bean with stir fried pork.

RAW MATERIAL SPECIFICATIONS

HS CODE: 08043000
PRODUCT NAME: PINEAPPLE (Ananas comosus)

Pineapple in Malaysia

Malaysia, once ranked as one of the top 3 pineapple producers in the world in the 60's and

early 70's, has only a relatively modest industry today. The total area under pineapple in the
last 5 years was only around 7–8 thousand ha and 5,000 ha are managed by three
prominent estates which grow pineapple for canning.

Fresh pineapple

production involves

only the smallholders

with a combined area

of about 1,200 ha. The

export volume of fresh

pineapple is small,

usually less than 30

thousand tones

annually and targeted

mainly for the

Singapore market.

However, the fresh

pineapple export had

picked up recently to

40 thousand tonnes

worth RM 10 million in

1997. With the

introduction of the new

hybrid Josapine in

1996, the market for

fresh pineapple is

expected to increase

further.

The pineapple industry in Malaysia is unique because nearly 90% of the crop is
planted on peat soil which is considered marginal for most other agricultural crops.
The current technology for cultivation of pineapple on peat appears adequate
although the inability to mechanise on this type of soil is a severe disadvantage in
the face of labour shortage and rises in other input costs. There is an emerging
interest in planting fresh fruit varieties on mineral soil to obtain better quality
produce. The current research thrusts are in development of new varieties with
early bearing characteristics and high sugar for canning in natural juice,
agronomic practices on mineral soil covering high density, timing of hormoning,
fertiliser rates and applications and management of mealybug closterovirus red

RAW MATERIAL SPECIFICATIONS

wilt. Research focus will also be given to postharvest handling for export of fresh
pineapples and in product development such as
minimal processing.

The pineapple is a tropical plant with an edible fruit and the most
economically significant plant in the family Bromeliaceae. The
pineapple is indigenous to South America, where it has been
cultivated for many centuries.

Scientific name: Ananas comosus Higher classification: Pineapples Rank: Species

Nutrition Facts

Amount PPineapple (Sources include: USDA)

Calories 50
% Daily Value*

Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 1 mg 0%
Potassium 109 mg 3%
Total Carbohydrate 13 g 4%
Dietary fiber 1.4 g 5%
Sugar 10 g
Protein 0.5 g 1% 1%
Vitamin C 79% Calcium 0%
Iron 1% Vitamin D 0%
Vitamin B-6 5% Cobalamin
Magnesium 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.

RAW MATERIAL SPECIFICATIONS

MUSTIKA INTI (M) SDN BHD

202001034075 (1390396-M)
Tax No: C02649794708

Mushroom Popcorn Kernel specification Sheet

POPCORN MUSHROOM KERNEL

Describing popcorn as having a “mushroom” or “butterfly” type refers to the shape
of the popped kernels. Mushroom-type kernels will yie ld p o p c o rn th a t is la rg e a n d
ro u n d , as suggested by its name, while butterfly-type kernels will pop in
unpredictable shapes, with many “wings” sticking in different directions.

Name of Product YELLOW CORN

Origin South Africa

Color Yellow

Process Dried
Shape Kernel
<14%
Humidity

Damage 2%

Unmatured 2%
Protein Min 10%
Mixed Max 2.5%

Spoiled 7%

Address:
B-5-8, PLAZA MONT KIARA, MONT KIARA, KUALA LUMPUR, MALAYSIA
Tel: +603-29359603, Email: [email protected]

MUSTIKA INTI (M) SDN BHD

202001034075 (1390396-M)

Tax No: C02649794708

Packing In new PP bag

Mininum Order Quanity 1 Container 20ft

Loading Port Durban, South Africa

Available Supply 1000MT/Month

Delivery Time 15-20 days upon received the deposit

Product Code: agro00008
Shipping Terms & Conditioms : FOB DURBAN PORT, SOUTH AFRICA
Country Origin: SOUTH AFRICA
INSPECTION : SGS QUALITY INSPECTION REPORT
Brand Name: Mustika Inti Agro (MIO)

Address:
B-5-8, PLAZA MONT KIARA, MONT KIARA, KUALA LUMPUR, MALAYSIA
Tel: +603-29359603, Email: [email protected]

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:
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: 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:
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:
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