Raw Material Version 1 Volume 1 - Sept 21

RAW MATERIAL SPECIFICATIONS

HS Code: 21069055
Product Name: Calamansi (Citrofortunella microcarpa)

Calamansi (Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon, is an
economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the
Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, as well as southern China and
Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is naturally very sour, and is
used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an
ingredient in Malaysian and Indonesian cuisines.
Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus Fortunella)
and another species of Citrus (in this case probably the mandarin orange)

Calamansi is the Philippine

English spelling

of Tagalog kalamansi, and is

the name by which it is most

widely known in the

Philippines. In parts of the

United States

(notably Florida), calamansi

is also known as

"calamondin", an old name

from the American period of

the Philippines. It is an

anglicized form of the

alternate Tagalog

name kalamunding.[3][7][8] Ot

her English common names

of calamansi include:

Philippine lime, calamonding,

calamondin orange,

calamandarin, golden lime,

Philippine lemon, Panama orange (also used for kumquats), musk orange, bitter-sweets and acid orange.

Fruit of variegated calamansi

Calamansi was formerly identified as Citrus mitis Blanco, C. microcarpa Bunge or C. madurensis Lour., all
those referred to it as a citrus. Swingle's system of citrus classification would put kumquats into a separate
genus, Fortunella, making the calamansi an intergeneric hybrid, and in 1975 it was given the hybrid
name × Citrofortunella mitis by John Ingram & Harold E. Moore based on Blanco's species name,[9] but in
1984, D. Onno Wijnands pointed out that Bunge's species name, C. microcarpa (1832), predated Blanco's Citrus
mitis (1837), making × Citrofortunella microcarpa the proper name.[10] Phylogenetic analysis now places the
kumquat within the same genus as other citrus, meaning that its hybrids, including those formerly named as
× Citrofortunella, likewise belong in Citrus.

Calamansi is most widely cultivated in the Philippines, where it is called kalamansî in
Tagalog, kalamunding by the Kapampangan and Pangasinan people; and limonsito, suha or simuyaw, by
the Visayans. In Malaysia it is known as limau kasturi; and in Sri Lanka as hinnāraṁ. Calamansi also grows in
the northern parts of Indonesia, southern China, and Taiwan. It is available year-round in the Philippines and
is usually seen in its unripened green state.

Description

Calamansi, Citrus x microcarpa, is a shrub or small tree growing to 3–6 m (9.8–19.7 ft). The plant is
characterized by wing-like appendages on the leaf petioles and white or purplish flowers. The fruit of the
calamansi resembles a small, round lime, usually 25–35 mm (0.98–1.38 in) in diameter, but sometimes up to

RAW MATERIAL SPECIFICATIONS

45 mm (1.8 in). The center pulp and juice is the orange color of a tangerine with a very thin orange peel when
ripe. Each fruit contains 8 to 12 seeds.

Variegated mutation

Calamansi is the Philippine English spelling of Tagalog kalamansi , and is the name by which it is most widely
known in the Philippines. In parts of the United States (notably Florida), calamansi is also known as
"calamondin", an old name from the American period of the Philippines. It is an anglicized form of the
alternate Tagalog name kalamunding.[3][7][8] Other English common names of calamansi include: Philippine
lime, calamonding, calamondin orange, calamandarin, golden lime, Philippine lemon, Panama orange (also
used for kumquats), musk orange, bitter-sweets and acid orange.

Calamansi was formerly identified as Citrus mitis Blanco, C. microcarpa Bunge or C. madurensis Lour., all
those referred to it as a citrus. Swingle's system of citrus classification would put kumquats into a separate
genus, Fortunella, making the calamansi an intergeneric hybrid, and in 1975 it was given the hybrid
name × Citrofortunella mitis by John Ingram & Harold E. Moore based on Blanco's species name,[9] but in 1984,
D. Onno Wijnands pointed out that Bunge's species name, C. microcarpa (1832), predated Blanco's Citrus
mitis (1837), making × Citrofortunella microcarpa the proper name.[10] Phylogenetic analysis now places the
kumquat within the same genus as other citrus, meaning that its hybrids, including those formerly named as
× Citrofortunella, likewise belong in Citrus.

Calamansi is most widely cultivated in the Philippines, where it is called kalamansî in
Tagalog, kalamunding by the Kapampangan and Pangasinan people; and limonsito,
suha or simuyaw ([sɪˈmujɐw]) by the Visayans. In Malaysia it is known as limau kasturi; and in Sri Lanka
as hinnāraṁ. Calamansi also grows in the northern parts of Indonesia, southern China, and Taiwan. It is
available year-round in the Philippines and is usually seen in its unripened green state.

Description

Calamansi, Citrus x microcarpa, is
a shrub or small tree growing to 3–6 m
(9.8–19.7 ft). The plant is characterized by
wing-like appendages on the leaf petioles
and white or purplish flowers. The fruit of
the calamansi resembles a small,
round lime, usually 25–35 mm (0.98–1.38 in)
in diameter, but sometimes up to 45 mm
(1.8 in). The center pulp and juice is the
orange color of a tangerine with a very thin
orange peel when ripe. Each fruit contains 8
to 12 seeds.

Variegated mutation

here is also a variegated mutation of the
regular calamansi, showing green stripes on yellow fruit. The fruits are sour and are often used
for preserves or cooking. The calamansi bears a small citrus fruit that is used to flavor foods and drinks.
Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is
sweet. Calamansi marmalade can be made in the same way as orange marmalade. Like other citrus fruits,
the calamansi is high in vitamin C.
The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and
cocktails. The juice can be used in place of that of the common Persian lime (also called Bearss lime). The
juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can
be made from the whole fruits, in combination with vodka and sugar.

Philippines

Calamansi juice from the Philippines

In Filipino cuisines, the juice is used to marinate and season fish, fowl and pork. It is also used as an
ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar

RAW MATERIAL SPECIFICATIONS

and/or citrus juices). It is very commonly used as a condiment in dishes like pancit or lugaw, or in the
basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings and
various savoury dishes. It is also used in various beverages, notably as calamansi juice, a Filipino drink
similar to lemonade.

In other regions Indonesia

The fruit is used in local recipes in northern Indonesia, especially around the North Sulawesi region. Fish are
spritzed and marinated with the juice prior to cooking to eliminate the "fishy" smell. Kuah asam ("sour soup")
is a regional clear fish broth made with calamansi juice.

Florida

Frosted calamondin cake from Florida
In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version.
Tasters note elements of apricot, tangerine, lemon, pineapple and guava. The peel is so thin that each fruit
must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used.
It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis,
marmalade, and jam. The peels can be dehydrated and used as gourmet flavoring with salt and sugar. The
fruit was popular with Florida cooks in cake form from the 1920s to 1950s.
Floridians who have a calamansi in the yard often use the juice in a summer variation of lemonade or
limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive flavor; also it can be used
on fish and seafood, or wherever any other sour citrus would be used.
The fruits are sour and are often used for preserves or cooking. The calamansi bears a small citrus fruit that
is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is
quite sour, although the peel is sweet. Calamansi marmalade can be made in the same way as
orange marmalade. Like other citrus fruits, the calamansi is high in vitamin C.
The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and
cocktails. The juice can be used in place of that of the common Persian lime (also called Bearss lime).[12] The
juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can
be made from the whole fruits, in combination with vodka and sugar.

Philippines

Calamansi juice from the Philippines

In Filipino cuisines, the juice is used to marinate and season fish, fowl and pork. It is also used as an
ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar
and/or citrus juices). It is very commonly used as a condiment in dishes like pancit or lugaw, or in the
basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings and
various savoury dishes. It is also used in various beverages, notably as calamansi juice, a Filipino drink
similar to lemonade.

In other regions
Indonesia
The fruit is used in local recipes in northern Indonesia, especially around the North Sulawesi region. Fish are
spritzed and marinated with the juice prior to cooking to eliminate the "fishy" smell. Kuah asam ("sour soup")
is a regional clear fish broth made with calamansi juice.
Florida
Frosted calamondin cake from Florida

In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version.
Tasters note elements of apricot, tangerine, lemon, pineapple and guava. The peel is so thin that each fruit
must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used.
It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis,

RAW MATERIAL SPECIFICATIONS

marmalade, and jam. The peels can be dehydrated and used as gourmet flavoring with salt and sugar. The
fruit was popular with Florida cooks in cake form from the 1920s to 1950s.

Floridians who have a calamansi in the yard often use the juice in a summer variation of lemonade or
limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive flavor; also it can be used
on fish and seafood, or wherever any other sour citrus would be used.

Calamansi Juice Drink
 fl oz.
 Calories 130.
 0% Total Fat 0g.
 0% Saturated Fat 0g.
 0% Cholesterol 0mg.
 1% Sodium 15mg.
 11% Total Carbohydrates 32g.
 0% Dietary Fiber 0g.

RAW MATERIAL SPECIFICATIONS

HS Code :09041190

Product Name: Capsicum (Capsicum annuum Group)

Capsicum is a genus of flowering plants
in the nightshade family Solanaceae,
native to the Americas, cultivated
worldwide for their chili pepper or bell
pepper fruit.

The generic name may come
from Latin capsa, meaning 'box',
presumably alluding to the pods; or from
the Greek word κάπτω kapto, 'to gulp'. The
name "pepper" comes from the similarity
of piquance (spiciness or "heat") of the
flavor to that of black
pepper, Piper nigrum[dubious – discuss],
although there is no botanical relationship
with it or with Sichuan pepper. The original
term, chilli (now chile in Mexico) came
from the Nahuatl word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC, as
evidenced by remains found in pottery from Puebla and Oaxaca. Different varieties were cultivated in South
America, where they are known as ajíes (singular ají), from the Quechua term for Capsicum.

The fruit (technically berries in the strict botanical sense) of Capsicum plants have a variety of names
depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis.
The large, mild form is called bell pepper, or by color or both (green pepper, green bell pepper, red bell
pepper, etc.) in North America and South Africa, sweet pepper or simply pepper in the United
Kingdom, Ireland and Malaysia, but typically called capsicum in Australia, India, New Zealand and Singapore.

Capsicum fruits of several varieties with commercial value are called by various European-language names

in English, such as jalapeño, peperoncini, and peperoncito;

many of these are usually sold pickled. Paprika (in English)

refers to a powdered spice made of dried Capsicum of several

sorts, though in Hungary, Germany and some other countries it

is the name of the fruit as well. Both whole and powdered chili

are frequent ingredients in dishes prepared throughout the

world, and characteristic of several cuisine styles,

including Mexican, Sichuan (Szechuan)

Chinese, Korean, Cajun and Creole, along with most South

Asian and derived (e.g. Jamaican) curries. The powdered form

is a key ingredient in various commercially prepared foodstuffs,

such as pepperoni (a sausage), chili con carne (a meat stew),

and hot sauces

Growing conditions

Ideal growing conditions for peppers include a sunny position with warm, loamy soil, ideally 21 to 29 °C
(70 to 84 °F), that is moist but not waterlogged. Extremely moist soils can cause seedlings to "damp-
off" and reduce germination.

The plants will tolerate (but do not like) temperatures down to 12 °C (54 °F) and they are sensitive to
cold. For flowering, Capsicum is a non-photoperiod-sensitive crop. The flowers can self-pollinate.
However, at extremely high temperature, 33 to 38 °C (91 to 100 °F), pollen loses viability, and flowers are
much less likely to pollinate successfully

Capsicum consists of 20–27 species, five of which are domesticated: C. annuum, C. baccatum, C. chinense, C.
frutescens, and C. pubescens. Phylogenetic relationships between species have been investigated
using biogeographical, morphological, chemosystematic, hybridization, and genetic data. Fruits

RAW MATERIAL SPECIFICATIONS

of Capsicum can vary tremendously in color, shape, and size both between and within species, which has led
to confusion over the relationships among taxa. Chemosystematic studies helped distinguish the difference
between varieties and species. For example, C. baccatum var. baccatum had the same flavonoids as C.
baccatum var. pendulum, which led researchers to believe the two groups belonged to the same species.
Many varieties of the same species can be used in many different ways; for example, C. annuum includes the
"bell pepper" variety, which is sold in both its immature green state and its red, yellow, or orange ripe state.
This same species has other varieties, as well, such as the Anaheim chiles often used for stuffing, the
dried ancho (before being dried it is referred to as a poblano) chile used to make chili powder, the mild-to-
hot, ripe jalapeno used to make smoked jalapeno, known as chipotle.
Peru is thought to be the country with the highest cultivated Capsicum diversity since varieties of all five
domesticates are commonly sold in markets in contrast to other countries. Bolivia is considered to be the
country where the largest diversity of wild Capsicum peppers are consumed. Bolivian consumers distinguish
two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii,
and C. caballeroi landraces; and arivivis, with small elongated fruits including C.
baccatum var. baccatum and C. chacoense varieties.
The amount of capsaicin in hot peppers varies significantly among varieties, and is measured in Scoville heat
units (SHU). The world's current hottest known pepper as rated in SHU is the 'Carolina Reaper,' which had
been measured at over 2,200,000 SHU.

Nutrients per Serving
 Calories: 30.
 Protein: 1 gram.
 Fat: Less than 1 gram.
 Carbohydrates: 7 grams.
 Fiber: 2.5 grams.
 Sugar: 3.5 grams.

RAW MATERIAL SPECIFICATIONS

HS Code : 07141000

Product Name: Cassava, raw (Manihot esculenta)

Manihot esculenta, commonly called cassava (/kəˈsɑːvə/),
manioc, or yuca (among numerous regional names) is a
woody shrub native to South America of the spurge family,
Euphorbiaceae. Although a perennial plant, cassava is
extensively cultivated as an annual crop in tropical and
subtropical regions for its edible starchy tuberous root, a
major source of carbohydrates. Though it is often called
yuca in parts of Spanish America and in the United States,
it is not related to yucca, a shrub in the family
Asparagaceae. Cassava is predominantly consumed in
boiled form, but substantial quantities are used to extract
cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The
Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating
cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in
the case of farinha and garri).

Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. Cassava
is a major staple food in the developing world, providing a basic diet for over half a billion people. It is
one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's
largest producer of cassava, while Thailand is the largest exporter of cassava starch.

Cassava is classified as either sweet or bitter.
Like other roots and tubers, both bitter and sweet
varieties of cassava contain antinutritional factors
and toxins, with the bitter varieties containing
much larger amounts. It must be properly
prepared before consumption, as improper
preparation of cassava can leave enough residual
cyanide to cause acute cyanide intoxication,
goiters, and even ataxia, partial paralysis, or
death. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of
famine or food insecurity in some places. Farmers often prefer the bitter varieties because they deter
pests, animals, and thieves.

Description

The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind,
about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to 10 centimetres (2 to
4 inches) in diameter at the top, and around 15 to 30 cm (6 to 12 in) long. A woody vascular bundle runs
along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch
and contain small amounts of calcium (16 mg/100 g), phosphorus (27 mg/100 g), and vitamin C (20.6
mg/100 g).[11] However, they are poor in protein and other nutrients. In contrast, cassava leaves are a
good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly
tryptophan.

RAW MATERIAL SPECIFICATIONS

Cassava, raw (Manihot esculenta)

Nutritional value per 100 g (3.5 oz)

Energy 160 kcal (670 kJ)
Carbohydrates 38.1 g
Sugars 1.7 g
Dietary fiber 1.8 g
Fat 0.3 g
Protein 1.4 g
Vitamins
% Quantity DV†
Thiamine (B1) 8% Quantity 0.087 mg
Riboflavin (B2) 4% 0.048 mg
Niacin (B3) 6% 0.854 mg
Vitamin B6 7% 0.088 mg
Folate (B9) 7%
Vitamin C 25% 27 μg
20.6 mg
Minerals %
2% DV†
Calcium 2% 16 mg
Iron 6% 0.27 mg
Magnesium 4% 21 mg
Phosphorus 6% 27 mg
Potassium 1% 271 mg
Sodium 4% 14 mg
Zinc 0.34 mg
Other constituents
Water Quantity
60 g

Full 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: Cauliflower (Brassica oleracea var. Botrytis)

Description/Taste

Cauliflower is made up of tightly bound clusters of florets that form
a dense head, similar to that of broccoli. Resembling a classic tree
in shape the clusters sprout from stems which are attached to a
singular central white trunk. The stems and trunk are firm and
tender and the florets have a dense yet soft and crumbly texture. Its
flavor is mild with subtle cruciferous and nutty sweet nuances, a
taste which is amplified when roasted. The entire cauliflower, its
leaves, trunk, stems, and florets are all edible.

Cauliflower is one of several vegetables in the species Brassica

oleracea in the genus Brassica, which is in the Brassicaceae (or

Mustard) family. It is an annual plant that

reproduces by seed. Typically, only the

head is eaten – the edible white flesh

sometimes called "curd" (with a similar

appearance to cheese curd). The

cauliflower head is composed of a

white inflorescence meristem. Cauliflower

heads resemble those in broccoli, which

differs in having flower buds as the edible

portion. Brassica oleracea also

includes broccoli, Brussels

sprouts, cabbage, collard greens, and kale,

collectively called "cole" crops, though they

are of different cultivar groups.

NUTRITION Cauliflower, raw
Evidence Based Nutritional value per 100 g (3.5 oz)

Energy 104 kJ (25 kcal)
Carbohydrates 5g
Sugars 1.9 g
Dietary fiber 2g
Fat 0.3 g
Protein 1.9 g

Vitamins Quantity
% DV†
Thiamine (B1) 4% 0.05 mg
Riboflavin (B2) 5% 0.06 mg

RAW MATERIAL SPECIFICATIONS

Niacin (B3) 3% 0.507 mg
Pantothenic acid (B5) 13% 0.667 mg
Vitamin B6 14% 0.184 mg
Folate (B9) 14% 57 μg
Vitamin C 58% 48.2 mg
Vitamin E 1% 0.08 mg
Vitamin K 15% 15.5 μg

Minerals Quantity
% DV†
Calcium 2% 22 mg
Iron 3% 0.42 mg
Magnesium 4% 15 mg
Manganese 7% 0.155 mg
Phosphorus 6% 44 mg
Potassium 6% 299 mg
Sodium 2% 30 mg
Zinc
3% 0.27 mg
Other constituents Quantity
Water 92 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

RAW MATERIAL SPECIFICATIONS

Hs Code 19053290

Product Name: CHIA SEEDS

Chia seeds are the edible seeds of Salvia hispanica,

a flowering plant in the mint family (Lamiaceae) native
to central and southern Mexico,[1] or of the
related Salvia columbariae of the southwestern United
States and Mexico. Chia seeds are oval and gray with
black and white spots, having a diameter around 2
millimetres (0.08 in). The seeds are hygroscopic,
absorbing up to 12 times their weight in liquid when
soaked and developing a mucilaginous coating that
gives chia-based foods and beverages a
distinctive gel texture.

There is evidence that the crop was widely cultivated by
the Aztecs in pre-Columbian times and was a staple
food for Mesoamerican cultures. Chia seeds are

cultivated on a small scale in their
ancestral homeland of central Mexico and
Guatemala and commercially throughout
Central and South America.

Typically, chia seeds are small flattened
ovals measuring on average 2.1 mm
× 1.3 mm × 0.8 mm (0.08 in × 0.05 in
× 0.03 in), with an average weight of 1.3 mg
(0.020 gr) per seed. They are mottle-colored
with brown, gray, black, and white. The
seeds are hydrophilic, absorbing up to 12
times their weight in liquid when soaked;
they develop a mucilaginous coating that
gives them a gel texture. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Other
plants referred to as "chia" include "golden chia" (Salvia columbariae). The seeds of Salvia
columbariae are used for food.

In the 21st century, chia is grown and consumed commercially in its native Mexico and Guatemala, as
well as Bolivia, Argentina, Ecuador, Nicaragua, and Australia. New patented varieties of chia have been
developed in Kentucky for cultivation in northern latitudes of the United States.

Seed yield varies depending on cultivars, mode of cultivation, and growing conditions by geographic
region. For example, commercial fields in Argentina and Colombia vary in yield range from 450 to
1,250 kg/ha (400 to 1,120 lb/acre). A small-scale study with three cultivars grown in the inter-Andean
valleys of Ecuador produced yields up to 2,300 kg/ha (2,100 lb/acre), indicating that favorable growing
environment and cultivar interacted to produce such high yields. Genotype has a larger effect on yield
than on protein content, oil content, fatty acid composition, or phenolic compounds, whereas high
temperature reduces oil content and degree of unsaturation, and raises protein content.

RAW MATERIAL SPECIFICATIONS

Nutritional value per 100 g (3.5 oz)

Energy Quantity 486 kcal (2,030 kJ)
Carbohydrates % 42.1 g
7% 34.4 g
Dietary fiber 30.7 g
Fat 54% 16.5 g
14%
Protein 59% DV†
12% 54 μg
Vitamins 2% 0.62 mg
Vitamin A equiv. 3% 0.17 mg
Quantity 8.83 mg
Thiamine (B1) % 49 μg
Riboflavin (B2) 63% 1.6 mg
59% 0.5 mg
Niacin (B3) 94%
Folate (B9) DV†
Vitamin C 130% 631 mg
Vitamin E 7.7 mg
123% 335 mg
Minerals
Calcium 9% 2.72 mg

Iron 860 mg
Magnesium
407 mg
Manganese
48% 4.6 mg
Phosphorus Quantity
5.8 g
Potassium

Zinc
Other constituents

Water

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams

 IU = International units

RAW MATERIAL SPECIFICATIONS

HS Code :09071030

Product Name: Clove (Syzygium aromaticum)

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native
to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice. Cloves are available

throughout the year owing to different harvest
seasons in different countries.

Botanical features

The clove tree is an evergreen that grows up to 8–12
metres (26–39 ft) tall, with large leaves and crimson
flowers grouped in terminal clusters. The flower buds
initially have a pale hue, gradually turn green, then
transition to a bright red when ready for harvest.
Cloves are harvested at 1.5–2 centimetres (0.59–0.79
in) long, and consist of a long calyx that terminates in
four spreading sepals, and four unopened petals that
form a small central ball.

Dried cloves Clove tree flowerbuds

Cloves are used in the cuisine of Asian, African,
Mediterranean, and the Near and Middle East
countries, lending flavor to meats, curries, and
marinades, as well as fruit (such as apples, pears,
and rhubarb). Cloves may be used to give aromatic
and flavor qualities to hot beverages, often
combined with other ingredients such as lemon and
sugar. They are a common element in spice blends,
including pumpkin pie spice and speculoos spices.

In Mexican cuisine, cloves are best known as clavos
de olor, and often accompany cumin and cinnamon.
They are also used in Peruvian cuisine, in a wide
variety of dishes such as carapulcra and arroz con

leche.

A major component of clove taste is imparted by the chemical eugenol, And the quantity of the spice required
is typically small. It pairs well with cinnamon, allspice, vanilla, red wine, basil, onion, citrus peel, star anise,
and peppercorns.

Non-culinary uses
Kretek, clove cigarette popular in Indonesia.
The spice is used in a type of cigarette called kretek in Indonesia. Clove cigarettes have been smoked
throughout Europe, Asia, and the United States. Since 2009, clove cigarettes have been classified as cigars in
the US.

Because of the bioactive chemicals of clove, the spice may be used
as an ant repellent. Cloves can be used to make a
fragrant pomander when combined with an orange. When given as a
gift in Victorian England, such a pomander indicated warmth of
feeling.

Potential medicinal uses and adverse effects
Long-used in traditional medicine, there is evidence that clove oil
containing eugenol is effective for toothache pain and other types of
pain, and one review reported efficacy of eugenol combined with zinc

RAW MATERIAL SPECIFICATIONS

oxide as an analgesic for alveolar osteitis.[10] Studies to determine its effectiveness for fever reduction, as
a mosquito repellent, and to prevent premature ejaculation have been inconclusive. It remains unproven
whether blood sugar levels are reduced by cloves or clove oil.[9] Use of clove for any medicinal purpose has
not been approved by the US Food and Drug Administration, and its use may cause adverse effects if taken
orally by people with liver disease, blood clotting and immune system disorders, or food allergies.

Traditional medicinal uses
Cloves are used in traditional medicine as the essential oil, which is used as an anodyne (analgesic) mainly
for dental emergencies and other disorders. The essential oil is used in aromatherapy.

Clove Spice

Nutrition Facts
Cloves, ground

Amount Sources include: USDA

Total Fat 13 g Calories 274 20%
Saturated fat 4 g % Daily Value* 20%
Trans fat regulation 0.3 g
Cholesterol 0 mg 0% 0%
Sodium 277 mg 65% 11%
Potassium 1,020 mg 20% 29%
Total Carbohydrate 66 g 22%
Dietary fiber 34 g 136%
Sugar 2.4 g
Protein 6 g 12% 63%
Calcium 0%
Vitamin C Vitamin D 0%
Iron Cobalamin

Vitamin B-6

Magnesium 64%

*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 08011100

Product Name: COCONUT

The coconut tree (Cocos nucifera) is a member of the palm
tree family (Arecaceae) and the only living species of
the genus Cocos.[1] The term "coconut" (or the archaic "cocoanut") can
refer to the whole coconut palm, the seed, or the fruit, which
botanically is a drupe, not a nut. The name comes from the
old Portuguese word coco, meaning "head" or "skull", after the three
indentations on the coconut shell that resemble facial features. They
are ubiquitous in coastal tropical regions and are a cultural icon of
the tropics.

It is one of the most useful trees in the world and is often referred to
as the "tree of life". It provides food, fuel, cosmetics, folk medicine and
building materials, among many other uses. The inner flesh of the
mature seed, as well as the coconut milk extracted from it, form a
regular part of the diets of many people in the tropics and subtropics.
Coconuts are distinct from other fruits because
their endosperm contains a large quantity of clear liquid,
called coconut water or coconut juice. Mature, ripe coconuts can be
used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell,
and coir from the fibrous husk. Dried coconut flesh is called copra, and the oil and milk derived from it are
commonly used in cooking – frying in particular – as well as in soaps and cosmetics. Sweet coconut sap can
be made into drinks or fermented into palm wine or coconut vinegar. The hard shells, fibrous husks and long
pinnate leaves can be used as material to make a variety of products for furnishing and decoration.

The coconut has cultural and religious significance in certain
societies, particularly in the Western
Pacific Austronesian cultures where it features in the
mythologies, songs, and oral traditions. It also had ceremonial
importance in pre-colonial animistic religions. It has also
acquired religious significance in South Asian cultures, where it
is used in Hindu rituals. It forms the basis of wedding and
worship rituals in Hinduism. It also plays a central role in
the Coconut Religion of Vietnam. The falling nature of their
mature fruit has led to preoccupation with death by coconut.

Coconuts were first domesticated by the Austronesian
peoples in Island Southeast Asia and were spread during
the Neolithic via their seaborne migrations as far east as
the Pacific Islands, and as far west as Madagascar and
the Comoros. They played a critical role in the long sea voyages
of Austronesians by providing a portable source of food and
water, as well as providing building materials for
Austronesian outrigger boats. Coconuts were also later spread
in historic times along the coasts of the Indian and Atlantic
Oceans by South Asian, Arab, and European sailors. Coconut
populations today can still be divided into two based on these
separate introductions - the Pacific coconuts and Indo-Atlantic
coconuts, respectively. Coconuts were introduced by Europeans
to the Americas only during the colonial era in the Columbian exchange, but there is evidence of a
possible pre-Columbian introduction of Pacific coconuts to Panama by Austronesian sailors. The evolutionary
origin of the coconut is under dispute, with theories stating that it may have evolved in Asia, South America,
or on Pacific islands. Trees grow up to 30 m (100 ft) tall and can yield up to 75 fruits per year, though fewer
than 30 is more typical. Plants are intolerant of cold weather and prefer copious precipitation, as well as full
sunlight. Many insect pests and diseases affect the species and are a nuisance for commercial production.
About 75% of the world's supply of coconuts is produced by Indonesia, the Philippines, and India combined.

RAW MATERIAL SPECIFICATIONS

Energy coconut meat, raw
Carbohydrates Nutritional value per 100 g (3.5 oz)
Sugars
Dietary fiber 1,480 kJ (350 kcal)
Fat 15.23 g
Saturated 6.23 g
Monounsaturated 9.0 g
Polyunsaturated 33.49 g
Protein 29.698 g
Tryptophan 1.425 g
Threonine 0.366 g
Isoleucine 3.33 g
Leucine 0.039 g
Lysine 0.121 g
Methionine 0.131 g
Cystine 0.247 g
Phenylalanine 0.147 g
Tyrosine 0.062 g
Valine 0.066 g
Arginine 0.169 g
Histidine 0.103 g
Alanine 0.202 g
Aspartic acid 0.546 g
Glutamic acid 0.077 g
Glycine 0.170 g
Proline 0.325 g
Serine 0.761 g
0.158 g
Vitamins 0.138 g
0.172 g
Thiamine (B1) Quantity
Riboflavin (B2)
Niacin (B3) % DV†
Pantothenic acid (B5) 6% 0.066 mg
2% 0.020 mg
4% 0.540 mg
6% 0.300 mg

RAW MATERIAL SPECIFICATIONS

Vitamin B6 4% 0.054 mg
Folate (B9) 7% 26 μg
Vitamin C 4% 3.3 mg
Vitamin E 2% 0.24 mg
Vitamin K 0% 0.2 μg

Minerals Quantity
% DV†
Calcium 1% 14 mg
Copper 22% 0.435 mg
Iron 19% 2.43 mg
Magnesium 9% 32 mg
Manganese 71% 1.500 mg
Phosphorus 16% 113 mg
Potassium 8% 356 mg
Selenium 14% 10.1 μg
Sodium 1% 20 mg
Zinc 12% 1.10 mg
Other constituents
Water Quantity
47 g

 Units
 μg = micrograms • mg = milligrams

 IU = International units

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

Cocos nucifera is a large palm, growing up to 30 m.

(100 ft) tall, with pinnate leaves 4–6 m (13–20 ft) long, and pinnae 60–90 cm (2–3 ft) long; old leaves break
away cleanly, leaving the trunk smooth. On fertile soil, a tall coconut palm tree can yield up to 75 fruits per
year, but more often yields less than 30. Given proper care and growing conditions, coconut palms produce
their first fruit in six to ten years, taking 15 to 20 years to reach peak production.

True-to-type dwarf varieties of Pacific coconuts have been cultivated by the Austronesian peoples since
ancient times. These varieties were selected for slower growth, sweeter coconut water, and often brightly-
colored fruits. Many modern different varieties are also grown, including the Maypan coconut, King coconut,
and Macapuno. These vary by the taste of the coconut water and color of the fruit, as well as other genetic
factors.

RAW MATERIAL SPECIFICATIONS

HS Code 09011190
Product Name: COFFEE BEAN

A coffee bean is a seed of the Coffea plant and the source for coffee. It is the pip inside the

red or purple fruit often referred to as a cherry. Just like ordinary cherries, the coffee fruit is also a so-called
stone fruit. Even though the coffee beans are not technically beans, they are referred to as such because of
their resemblance to true beans. The fruits; cherries or berries, most commonly contain two stones with
their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This
is called a "peaberry". The peaberry occurs only between 10% and 15% of the time, and it is a fairly common
(yet scientifically unproven) belief that they have
more flavour than normal coffee beans. Like Brazil
nuts (a seed) and white rice, coffee beans consist
mostly of endosperm.
The two most economically important varieties of
coffee plant are the Arabica and the Robusta; ~60% of
the coffee produced worldwide is Arabica and ~40% is
Robusta. Arabica beans consist of 0.8–
1.4% caffeine and Robusta beans consist of 1.7–4.0%
caffeine. As coffee is one of the world's most widely
consumed beverages, coffee beans are a major cash
crop and an important export product, accounting for
over 50% of some developing nations' foreign
exchange earnings. In 2017, 70% of total coffee
production was exported, worth USD 19.9 billion.

Composition

Coffee cherry cross-section

The term "green coffee bean" refers to unroasted mature or immature coffee beans. These have been
processed by wet or dry methods to remove the outer pulp and mucilage and have an intact wax layer on the
outer surface. When immature, they are green. When mature, they have a brown to yellow or reddish color
and typically weigh 300 to 330 mg per dried coffee bean. Nonvolatile and volatile compounds in green coffee
beans, such as caffeine, deter many insects and animals from eating them. Further, both nonvolatile and
volatile compounds contribute to the flavor of the coffee bean when it is roasted.
Nonvolatile nitrogenous compounds (including alkaloids, trigonelline, proteins, and free amino acids)
and carbohydrates are of major importance in producing the full aroma of roasted coffee and for its

RAW MATERIAL SPECIFICATIONS

biological action. Since the mid 2000s, green coffee extract has been sold as a nutritional supplement and
has been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss properties.

Nonvolatile alkaloids

Immature Coffea canephora berries on a tree in Goa, India

Caffeine (1,3,7-trimethylxanthine) is the alkaloid most present in green
and roasted coffee beans. The content of caffeine is between 1.0% and
2.5% by weight of dry green coffee beans. The content of caffeine does
not change during maturation of green coffee beans.[18] Lower
concentrations of theophylline, theobromine, paraxanthine, liberine,
and methylliberine can be found. The concentration of theophylline, an
alkaloid noted for its presence in green tea, is reduced during the
roasting process, usually about 15 minutes at 230 °C (446 °F), whereas
the concentrations of most other alkaloids are not changed.[citation
needed] The solubility of caffeine in water increases with temperature
and with the addition of chlorogenic acids, citric acid, or tartaric acid, all of which are present in green coffee
beans. For example, 1 g (0.035 oz) of caffeine dissolves in 46 ml (1.6 US fl oz) of water at room temperature,
and 5.5 ml (0.19 US fl oz) at 80 °C (176 °F). The xanthine alkaloids are odorless, but have a bitter taste in water,
which is masked by organic acids present in green coffee.[citation needed]

Trigonelline (N-methyl-nicotinate) is a derivative of vitamin B6 that is not as bitter as caffeine. In green coffee
beans, the content is between 0.6% and 1.0%. At a roasting temperature of 230 °C (446 °F), 85% of the
trigonelline is degraded to nicotinic acid, leaving small amounts of the unchanged molecule in the roasted
beans.

Proteins and amino acids

Proteins account for 8% to 12% of dried green coffee beans. A majority of the proteins are of the 11-S storage
kind (alpha – component of 32 kDa, beta – component of 22 kDa), most of which are degraded to free amino
acids during maturation of green coffee beans. Further, 11-S storage proteins are degraded to their individual
amino acids under roasting temperature, thus are an additional source of bitter components due to
generation of Maillard reaction products.High temperature and oxygen concentration and low pH degrade 11-
S storage proteins of green coffee beans to low-molecular-weight peptides and amino acids. The degradation
is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other
proteins include enzymes, such as catalase and polyphenol oxidase, which are important for the maturation
of green coffee beans. Mature coffee contains free amino acids (4.0 mg amino acid/g robusta coffee and up to
4.5 mg amino acid/g arabica coffee). In Coffea arabica, alanine is the amino acid with the highest
concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in C. robusta, alanine is present at
a concentration of 0.8 mg/g and asparagine at 0.36 mg/g.The free hydrophobic amino acids in fresh green
coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with
such compounds. In fresh green coffee from Peru, these concentrations have been determined
as: isoleucine 81 mg/kg, leucine 100 mg/kg, valine 93 mg/kg, tyrosine 81 mg/kg, phenylalanine 133 mg/kg. The
concentration of gamma-aminobutyric acid (a neurotransmitter) has been determined between 143 mg/kg
and 703 mg/kg in green coffee beans from Tanzania.Roasted coffee beans do not contain any free amino
acids; the amino acids in green coffee beans are degraded under roasting temperature to Maillard products
(reaction products between the aldehyde group of sugar and the alpha-amino group of the amino acids).
Further, diketopiperazines, e.g. cyclo(proline-proline), cyclo(proline-leucine), and cyclo(proline-isoleucine),
are generated from the corresponding amino acids, and are the major source of the bitter taste of roasted
coffee.The bitter flavor of diketopiperazines is perceptible at around 20 mg/liter of water. The content of
diketopiperazines in espresso is about 20 to 30 mg, which is responsible for its bitterness.

Carbohydrates

Carbohydrates make up about 50% of the dry weight of green coffee beans. The carbohydrate fraction of
green coffee is dominated by polysaccharides, such as arabinogalactan, galactomannan, and cellulose,
contributing to the tasteless flavor of green coffee. Arabinogalactan makes up to 17% of dry weight of green
coffee beans, with a molecular weight of 90 kDa to 200 kDa. It is composed of beta-1-3-linked galactan main
chains, with frequent members of arabinose (pentose) and galactose (hexose) residues at the side chains
comprising immunomodulating properties by stimulating the cellular defense system (Th-1 response) of the
body. Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose at the side

RAW MATERIAL SPECIFICATIONS

chain of the polysaccharides, making the green coffee bean more resistant to physical breakdown and less
soluble in water.The molecular weight of the arabinogalactan in coffee is higher than in most other plants,
improving the cellular defense system of the digestive tract compared to arabinogalactan with lower
molecular weight. Free monosaccharides are present in mature brown to yellow-green coffee beans. The
free part of monosaccharides contains sucrose (gluco-fructose) up to 9000 mg/100g of arabica green coffee
bean, a lower amount in robustas, i.e. 4500 mg/100g. In arabica green coffee beans, the content of free
glucose was 30 to 38 mg/100g, free fructose 23 to 30 mg/100g; free galactose 35 mg/100g
and mannitol 50 mg/100g dried coffee beans, respectively. Mannitol is a powerful scavenger for hydroxyl
radicals, which are generated during the peroxidation of lipids in biological membranes.

Lipids

The lipids found in green coffee include: linoleic acid, palmitic acid, oleic acid, stearic acid, arachidic
acid, diterpenes, triglycerides, unsaturated long-chain fatty acids, esters, and amides. The total content of
lipids in dried green coffee is between 11.7 and 14 g/100 g. Lipids are present on the surface and in the interior
matrix of green coffee beans. On the surface, they include derivatives of carboxylic acid-5-
hydroxytryptamides with an amide bond to fatty acids (unsaturated C6 to C24) making up to 3% of total lipid
content or 1200 to 1400 microgram/g dried green coffee bean. Such compounds form a wax-like cover on the
surface of the coffee bean (200 to 300 mg lipids/100 g dried green coffee bean) protecting the interior matrix
against oxidation and insects. Further, such molecules have antioxidative activity due to their chemical
structure. Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid
(30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5 to 17.4 g
lipids/100 g dried green coffee beans) than robustas (9.8 to 10.7 g lipids/100 g dried green coffee beans). The
content of diterpenes is about 20% of the lipid fraction. The diterpenes found in green coffee
include cafestol, kahweol and 16-O-methylcafestol. Some of these diterpenes have been shown in in
vitro experiments to protect liver tissue against chemical oxidation. In coffee oil from green coffee beans the
diterpenes are esterified with saturated long chain fatty acids.

Nonvolatile chlorogenic acids

Chlorogenic acids belong to a group of compounds known as phenolic acids, which are antioxidants. The
content of chlorogenic acids in dried green coffee beans of arabica is 65 mg/g and of robusta 140 mg/g,
depending on the timing of harvesting.Garg, Satish K. (2021). Nutraceuticals (Second Edition) Efficacy, Safety
and Toxicity. pp. 725–748. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving
a residue less than 30 mg/g in the roasted coffee bean. In contrast to green coffee, green tea contains an
average of 85 mg/g polyphenols. These chlorogenic acids could be a valuable, inexpensive source of
antioxidants. Chlorogenic acids are homologous compounds comprising caffeic acid, ferulic acid and 3,4-
dimethoxycinnamic acid, which are connected by an ester bond to the hydroxyl groups of quinic acid.The
antioxidant capacity of chlorogenic acid is more potent than of ascorbic acid (vitamin C) or mannitol, which is
a selective hydroxy-radical scavenger. Chlorogenic acids have a bitter taste in low concentrations such as
50 mg/l water. At higher concentrations of 1 g/l water, they have a sour taste. Chlorogenic acids increase the
solubility of caffeine and are important modulators of taste.

Volatile compounds

Volatile compounds of green coffee beans include short-chain fatty acids, aldehydes, and nitrogen-containing
aromatic molecules, such as derivatives of pyrazines (green-herbeaceous-earthy odor). Briefly, such volatile
compounds are responsible for the less pleasing odor and taste of green coffee versus roasted coffee.
Commercial success was realized by Starbucks in creating Green Bean Refreshers using a process that
primarily isolates the caffeine from the green beans but does not actually use steeped liquid from the
beans. Many consumers experiment with creating green bean "extract" by steeping green coffee beans in hot
water. Often, the recommended times of steeping (20 minutes to 1 hour) extract too much caffeine to provide
a pleasant taste. A steeping time of 12 minutes or under provides a more palatable liquid that can be used as
a base for a drink containing more of the nutrients and less caffeine that using just isolated caffeine
extract.[38] The alkaline stock base that results can be paired with acidic or fruity extracts, with or without
sweetener, to mask the vegetable-like taste of the extract.

When green coffee beans are roasted, other molecules with the typical pleasant aroma of coffee are
generated, which are not present in fresh green coffee. During roasting, the major part of the unpleasant-
tasting volatile compounds are neutralised. Unfortunately, other important molecules such as antioxidants
and vitamins present in green coffee are destroyed. Volatile compounds with nauseating odor for humans

RAW MATERIAL SPECIFICATIONS

have been identified, including acetic acid (pungent, unpleasant odor), propionic acid (odor of sour milk, or
butter), butanoic acid (odor of rancid butter, present in green coffee with 2 mg/100 g coffee beans), pentanoic
acid (unpleasant fruity flavor, present in green coffee at 40 mg/100 g in coffee beans), hexanoic acid (fatty-
rancid odor), heptanoic acid (fatty odor), octanoic acid (repulsive oily rancid odor); nonanoic acid (mild nut-
like fatty odor); decanoic acid (sour repulsive odor), and derivatives of such fatty acids – 3-methyl-valeric
acid (sour, green-herbaceous, unpleasant odor), acetaldehyde (pungent-nauseating odor, even when highly
diluted, present in dried green coffee beans at concentrations of about 5 mg/kg), propanal (choking effect on
respiratory system, penetrating-nauseating), butanal (nauseating effect, present in dried green coffee beans
at 2 to 7 mg/kg), or pentanal (very repulsive nauseating effect).

RAW MATERIAL SPECIFICATIONS

HS Code 10051000

Product Name: CORN

Maize (/meɪz/ MAYZ; Zea mays subsp. mays,
from Spanish: maíz after Taino: mahiz), also
known as corn (North
American and Australian English), is

a cereal grain first domesticated
by indigenous peoples in southern Mexico
about 10,000 years ago. The leafy stalk of
the plant
produces pollen inflorescences and
separate ovuliferous inflorescences
called ears that yield kernels or seeds,
which are fruits.
Maize has become a staple food in many
parts of the world, with the total production
of maize surpassing that of wheat or rice. In
addition to being consumed directly by
humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize
products, such as corn starch and corn syrup. The six major types of maize are dent corn, flint corn, pod
corn, popcorn, flour corn, and sweet corn. Sugar-rich varieties called sweet corn are usually grown for
human consumption as kernels, while field corn varieties are used for animal feed, various corn-based
human food uses (including grinding into cornmeal or masa, pressing into corn oil, and fermentation
and distillation into alcoholic beverages like bourbon whiskey), and as chemical feedstocks. Maize is
also used in making ethanol and
other biofuels.
Maize is widely cultivated throughout the
world, and a greater weight of maize is
produced each year than any other grain.In
2014, total world production was 1.04
billion tonnes. Maize is the most widely
grown grain crop throughout the Americas,
with 361 million metric tons grown in the
United States alone in 2014. Genetically
modified maize made up 85% of the maize
planted in the United States in 2009.
Subsidies in the United States help to
accountfor its high level of cultivation of
maize and its position as the largest

RAW MATERIAL SPECIFICATIONS

producer in the world. Sweetcorn, yellow, raw (seeds only)
Note: assuming freed niacin
Energy
Carbohydrates Nutritional value per 100 g (3.5 oz)
Starch
Sugars 360 kJ (86 kcal)
Dietary fiber 18.7 g
Fat 5.7 g
Protein 6.26 g
Tryptophan 2g
Threonine 1.35 g
Isoleucine 3.27 g
Leucine 0.023 g
Lysine 0.129 g
Methionine 0.129 g
Cystine 0.348 g
Phenylalanine 0.137 g
Tyrosine 0.067 g
Valine 0.026 g
Arginine 0.150 g
Histidine 0.123 g
Alanine 0.185 g
Aspartic acid 0.131 g
Glutamic acid 0.089 g
Glycine 0.295 g
Proline 0.244 g
Serine 0.636 g
0.127 g
Vitamins 0.292 g
0.153 g
Vitamin A equiv.
lutein zeaxanthin Quantity DV†
Thiamine (B1) 9 μg
Riboflavin (B2) % 644 μg
1% 0.155 mg
Niacin (B3)
13% 1.77 mg
5%
0.055 mg
12%

RAW MATERIAL SPECIFICATIONS

Pantothenic acid (B5) 14% 0.717 mg
Vitamin B6 7% 0.093 mg
Folate (B9) 11% 42 μg
Vitamin C 8% 6.8 mg
Minerals Quantity
%
Iron 4% DV†
Magnesium 10% 0.52 mg
Manganese 8% 37 mg
Phosphorus 13% 0.163 mg
Potassium 6% 89 mg
Zinc 5% 270 mg
Other constituents 0.46 mg
Water 75.96 g Quantity

Link to USDA Database entry
One ear of medium size (6-3/4" to 7-1/2" long)

maize has 90 grams of seeds

 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 440310184

Product Name: DATES PALM (Phoenix )dactylifera

Phoenix dactylifera, commonly known as date or date palm, is a
flowering plant species in the palm family, Arecaceae, cultivated for
its edible sweet fruit. The species is widely cultivated across
Northern Africa, the Middle East, and South Asia, and is naturalized in
many tropical and subtropical regions worldwide. P. dactylifera is
the type species of genus Phoenix, which contains 12–19 species of
wild date palms, and is the major source of commercial production.

Date trees typically reach about 21–23 metres (69–75 ft) in height,
growing singly or forming a clump with several stems from a single
root system. Date fruits (dates) are oval-cylindrical, 3 to 7
centimetres (1 to 3 in) long, and about 2.5 centimetres (1 in) in
diameter, with colour ranging from bright red to bright yellow,
depending on variety. Containing 61–68 percent sugar by mass when
dried, dates are very sweet and are enjoyed as desserts on their own
or within confections.

Dates have been cultivated in
the Middle East and the Indus
Valley for thousands of years.
There is archaeological evidence of date cultivation in Arabia from the
6th millennium BCE. The total annual world production of dates
amounts to 8.5 million metric tons, countries of the Middle East and
North Africa being the largest producers.

Dates, Deglet Noor

Energy Deglet Noor dates
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 1,178 kJ (282 kcal)
Protein 75.03 g (2.647 oz)
Vitamins 63.35 g (2.235 oz)

8 g (0.28 oz)
0.39 g (0.014 oz)
2.45 g (0.086 oz)

Quantity

RAW MATERIAL SPECIFICATIONS

% DV†

Vitamin A equiv. 0% 6 μg
beta-Carotene 75 μg
lutein zeaxanthin
Vitamin A 10 IU
Thiamine (B1) 5% 0.052 mg
Riboflavin (B2) 6% 0.066 mg
Niacin (B3) 8% 1.274 mg
Pantothenic acid (B5) 12% 0.589 mg
Vitamin B6 13% 0.165 mg
Folate (B9) 5% 19 μg
Vitamin C 0% 0.4 mg
Vitamin E 0% 0.05 mg
Vitamin K 3% 2.7 μg
Minerals
Quantity
Calcium % DV†
Iron 4% 39 mg
Magnesium 8% 1.02 mg
Manganese 12% 43 mg
Phosphorus 12% 0.262 mg
Potassium 9% 62 mg
Sodium 14% 656 mg
Zinc 0% 2 mg
Other constituents 3% 0.29 mg
Water
Quantity
20.53 g (0.724 oz)

 Units
 μg = micrograms • mg = milligrams

 IU = International units

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

RAW MATERIAL SPECIFICATIONS

Edible bird's nest

HS CODE : 01063100

SCIENTIFIC NAME: Erodramus (echolocating swiftlets)
Product Code:

Edible Bird’s Nest (EBN) is the most prized health delicacy among the Chinese population in the world.

Although some scientific characterization and its bioactivities have been studied and researched, no lights

have been shed on its actual composition or mechanism. The aim of this

review paper is to address the advances of EBN as a therapeutic animal

bioproduct, challenges and future perspectives of research

involving EBN. The methodology of this review primarily

involved a thorough search from the literature undertaken on

Web of Science (WoS) using the keyword “edible bird nest”.

Other information were obtained from the field/market in

Malaysia, one of the largest EBN-producing countries. This

article collects and describes the publications related to

EBN and its therapeutic with diverse functional values. EBN

extracts display anti-aging effects, inhibition of influenza

virus infection, alternative traditional medicine in athletes

and cancer patients, corneal wound healing effects,

stimulation of

proliferation of human adipose-derived stem cells, potentiate of

mitogenic response, epidermal growth factor-like activities,

enhancement of bone strength and dermal thickness epidermal

growth factor-like activities, enhancement of bone strength and

dermal thickness, eye care, neuroprotective and antioxidant effects.

In-depth literature study based on scientific findings were carried

out on EBN and its properties. More importantly, the future

direction of EBN in research and development as health-promoting

ingredients in food and the potential treatment of certain diseases

have been outlined.

Introduction

Edible Bird’s Nest (EBN) is a secretion created by swiftlets.

Erodramus (echolocating swiftlets) and Collocalia (non-

echolocating swiftlets) are among the two genera of swiftlets known to produce valuable EBN (Ma and Liu,

2012). Swiftlets are insectivorous birds, predominantly inhabited in South East Asia (SEA) and southern part

of China (Aswir and Wan, 2010). The

world’s largest producer of EBN is

Indonesia, which has the largest colony of

swiftlets currently, followed by Malaysia. (Hobbs,

2004). Saliva secreted from the pair of

sublingual glands of swiftlets are the

principal material used in the construction of the

EBN. The sublingual glands of swiftlets

increase in weight (2.5–160 mg) and reach their

maximum secretory activity during nesting and

breeding season (Jamalluddin et al., 2019). The

male birds make nests by using their

secretion to bind with some feathers and

vegetation. The resulting material is shaped

into nests with simultaneous attachment to the

walls of the caves when is habituated in cave

RAW MATERIAL SPECIFICATIONS

environment. In man-made premises, they are attached to the wooden linter (Lee et al., 2017). The nests are
graded based on the dry mass, size, color, impurity and amount of feathers via physical appearance.

EBN has been the delicacy food in Traditional Chinese Medicine (TCM) since the Tang Dynasty (618–907 A.D.)
(Marcone, 2005). EBN is cooked using double boiling method with rock sugar to make the Chinese cuisine,
namely the bird’s nest soup (Hobbs, 2004). It was reported that Hong Kong is the largest importer of EBN
globally, followed by the Chinese community from North America. EBN may be regarded as the most
expensive animal by-product in the world, costing USD 2,000–10,000 per kilogram for its high nutritional and
medicinal therapeutic values (Babji et al., 2015). The key component of EBN are glycoprotein, calcium, sodium,
potassium and carbohydrate (Quek et al., 2018a). Owing to its esteem as a prized bioproduct in the East of the
globe, EBN is also named as the “Caviar of the East” (Marcone, 2005). EBN has also been used as a health
tonic in TCM due to its being a multipurpose general health rejuvenation tonic and social symbolic status
delicacy during banquet (Ghassem et al., 2017). TCM claimed that EBN can treat malnutrition, improve
metabolism rate, boost immune system and rejuvenate the skin complexion (Bashir et al., 2017). Moreover, in
the modern research, EBN also exhibits some interesting therapeutic effects, such as anticancer, anti-aging,
phlegm-dissolving, cough-suppressing, anti-tuberculosis, voice-improving, curing general debility and
asthenia, and hastening recovery from illness and surgery (Daud et al., 2019a). There is a great amount of
research taking place on the investigation of the hidden nutritive and pharmacological properties of EBN.
Some of the reviews were focused on the authentication and identification methods of EBN, its bioactive
components and food values (Lin et al., 2006; Wong, 2013; Lee et al., 2018). However, none of the reviewers
have discussed the latest challenges facing by the researchers in EBN research field, such as the important
substrates that contribute to the medicinal properties in EBN. Therefore, it is worthwhile to review the
advances in the research involving EBN as a functional food from animal-based bioproducts and to discuss
or address the challenges and future research perspectives of EBN. This manuscript will be served as a
reference for the EBN researchers.

Methodology
Published data from 2000 to 2019 were retrieved from the Web of Science (WoS), in August 2020, by using the
following search string: TS = [(edible bird* nest*)]. Only publications in English language that report the
functional values of EBN were included for subsequent analysis. The duplicate results were removed from
the search. Current EBN trend observed in the Malaysia industry is also included in this review.

The Trend of Edible Bird’s Nest Publications
A thorough search of the literature on WoS indicated that approximately 170 research publications consisting
of various types of documents appeared in this topic. Out of 170 articles, only 124 publications were
considered in this review which consists 119 original research articles and five review papers. The available
publications discussed several aspects related to collection, extraction, purification, authentication, nutritive
values, medicinal significance, and other important facts of EBN. According to the search and summarized in
Figure 1, the publications on this topic remained low in 2000–2011. However, in 2012–2019, there is an increase
in annual publications, with irregular trend. A noticeable and dramatic increase in publications numbers on
this topic occurred since 2012. An increase on the number of citations has revealed the significant attention
on the EBN work to the global scientific community.

FIGURE 1. A pictorial depiction of the steadily growing interest in the research on
EBN from 2000 to 2019.

Overview of Edible Bird’s Nests
EBN is the hardened secretion produced by several species of swiftlets originally inhabiting in the limestone
caves. EBN weighs at least 1–2 folds of the swiftlet’s body weight and can accommodate only the adult bird
and nestlings. The swiftlets take around 35 days to complete the construction of the nest (Marcone, 2005).
White nests (Figure 2A) are almost entirely made from saliva (Sims, 2008), while black nests (Figure 2B)
comprised about 45–55% feathers and small dried leaves (Zulkifli et al., 2019). The white nests are mostly
produced in the bird premises and only a little amount is found in the caves, whereas the black nests are

RAW MATERIAL SPECIFICATIONS

only harvested in caves. Some slightly or entirely dull orange-red to brownish red nests
called Xueyan or Xueyanwo in Chinese are occasionally found in caves and swiftlet houses. Xueyan is a
Chinese word with the meaning “blood nest” or the blood-coloured nest which arise from the resemblance in
the color of the blood. Red nests or blood nests (Figure 2C) are supposed to have higher health benefits and
thus, fetch a higher price than white nests in the market (But et al., 2013). The EBN names deserved some
special attention also. The first step is to identify them with color, for example, white nest, black nest and
also red nest. White and black nests are explained above but the most interesting is the red or blood nests.
Blood nest story was invented by the Hong Kong people where it is made to believe that the swiftlets will
secrete blood (the best essence) when there is no more saliva to be used to build the nest. This makes the
best quality nest (Lee et al., 2017). However, some researchers have suggested that red color might be due to
the absorption of the minerals from the wall where the nest was attached (Wong et al., 2018a; Shim and Lee,
2018). Due to the higher price and hence better profit, some of the EBN processors decided to fake the blood
nest with all kinds of dreadful methods. This has resulted in the “sodium nitrite crisis issues” that happened
in 2011. China government has banned the import of EBN which caused multimillion dollar losses in Malaysia,
after detecting a high content of sodium nitrite in some of the EBN. Subsequently, the Malaysian government
has taken the initiative to standardize the EBN names based on the harvested location: the cave and house
nest (Lee et al., 2017). It is categorized into only two major types based on the location where the nest is
harvested. They totally did not acknowledge the red nest existence simply because there were too many
ambiguous points to categorize them. After the ban was lifted in 2014, the content of sodium nitrite was
controlled at 30 ppm which followed the Malaysian Food Regulation 1985 and Malaysia Standard MS 2334:2011
(Quek et al., 2015). Till today, Malaysia remains as one of the highest exporters of EBN to China.

FIGURE 2. An overview of white (A), black (B) and

red (C) EBNs.

Traditional Value and Composition of Edible Bird’s Nest
EBN was once portrayed as a symbol of social status in ancient Chinese society (Jamalluddin et al., 2019) due
to its rarity and high price. TCM prescribed EBN as the remedy for consumptive illnesses, tuberculosis,
alleviating asthma, dry coughs, haemoptysis, asthenia, improving voice, difficulty in breathing, general
weakness of bronchial ailment and relieving gastric troubles (Ghassem et al., 2017). Besides, EBN is
traditionally believed to raise libido, fortify the immune system, promote growth, improve concentration,
increase energy and metabolism, and regulate circulation (Bashir et al., 2017). Although the efficacy of EBN
extracts in maintaining youthfulness and increasing physical strength have yet to be tested, but there is
scientific evidence on EBN supplementation indicating that it could improve skin texture and alleviate the
aging processes (Wong, 2013; Hwang et al., 2020). Based on these studies, EBN consumption may promote
the human health.

Protein is the major component in EBN which are commonly used for constructing the cells and tissues and
consequently driving to other metabolic functions. Based on the previous studies, the average protein content
in EBN is ranging from 50 to 55% of the dried weight (Wong et al., 2018c). In addition to the protein contents of
EBN, carbohydrates form another major portion of its composition (Figure 3A) (Babji et al., 2018). The main
carbohydrates present in EBN is sialic acid. Sialic acid facilitates development of gangliosides structure in
the brain (Wang and Brand-Miller, 2003). Interestingly, ingestion of it can enhance and improve the
neurological and intellectual for infants. Some other main and major ingredients in EBN are the essential
trace elements such as calcium, phosphorus, iron, sodium, potassium, iodine and essential amino acids (Hun
et al., 2015).

FIGURE 3

RAW MATERIAL SPECIFICATIONS

FIGURE 3. Total composition (A), amino acid (B), mineral and metal ions (C) in EBN (Marcone, 2005; Ma and

Liu, 2012).

Based on these contents, EBN serves as a highly nutritious and health restorative food suitable for
consumption by all age groups and genders. The modern analysis of its composition has been reported by
many researchers as displayed in Figure 3. Out of the twenty types of amino acids desired by human,
eighteen types of amino acids are detected in EBN. These include nine essential amino acids (phenylalanine,
valine, threonine, histidine, tryptophan, isoleucine, methionine, lysine and leucine) required by human body
for the growth and reparation of the tissue (Azmi et al., 2021). Out of nine essential amino acids, two of them,
namely lysine and tryptophan, are not present in most plant protein. Hence, EBN could provide a complete
amino acid for the vegetarians since it is categorized as vegan as it is not meat or animal blood.

Based on the content reported by various researchers, there were some differences in amino acid contents
(Figure 3B). The actual causes of these differences are not known. However, these variance could be due to
the EBN samples that were obtained from different places (Quek et al., 2018b). Also, the samples obtained
could have been processed and adulterated (Huang et al., 2018). This is due to the fact that researchers could
not standardize the EBN processing and cleaning method. Most of the time, samples were just obtained from
sponsors or retailers but not knowing the actual process that had been carried out that make the variants.

The minerals and metal ions content (Figure 3C) in the EBN were either produced by the swiftlets (who built
EBN) or leached from the environment. The content ranges are fairly wide as the samples were from various
places and types. The excess mineral present in the food will cause negative effects and jeopardize human
health, especially the heavy metal (Lead, Copper, Zinc, Mercury and Cadmium) when entering the human
complex body through either inhalation, ingestion, and dermal contact. As described previously, some of
these trace minerals and metal ions such as Lead, Mercury, Arsenic and Cadmium could have long term side
effects in humans leading to various type of disease even at the small dose of ingestion or exposure (Zheng
et al., 2020). Some of the heavy metal content in EBN showed in Figure 3C have alarming excess contents set
by the majority food legislations (0–1 ppm). It is suggested that the heavy metal content limit should be
enforced as this product is popular among children and more seriously, among pregnant ladies (Lee et al.,
2017).

Traditionally, the benefit of EBN consumption in elderly include strengthening of lung and kidney, improving
of the spleen, enhancing appetite and phlegm clearances. EBN helps to improve immunity in children, and
strengthens the function of the kidney and lung in men (Quek et al., 2018a). Based on EBN’s content, in
summary, EBN may be termed as a complete food enriched with a huge diversity of proteins, lipids, amino
acids, carbohydrates, minerals and vitamins. Some of the essential amino acids, sialic acid, and other key
constituents of EBN might have great health benefits in terms of general health especially on lung
strengthening, improve skin health and anti-aging (Wang et al., 2019). Some of the recent developed EBN
based products are shown in Figure 4. Till now, there has been little or none of the research on its functional
and medicinal properties of EBN. It is further elaborated and discussed in the following section.

RAW MATERIAL SPECIFICATIONS

The effects of EBN extract have been summarized in Table 1 with
det

RAW MATERIAL SPECIFICATIONS

HS Code :HS Code 08011200

Product Name: Fresh, coconuts, inner

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). In early
development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of
development. As growth continues, the endosperm matures into its cellular phase and deposits into the rind
of the coconut pulp.[1] The liquid inside young coconuts is often preferred to the liquid of a ripened coconut.
Coconut water from young green coconuts is also known specifically as buko juice in Philippine

English.[2]Nutritional value per 100 g
(3.5 oz)Harvesting

Fresh coconuts are typically harvested from
the tree while they are green. A hole may be
bored into the coconut to provide access to the
"meat" (liquid and pulp). In young coconuts, the
liquid and air may be under some pressure and
may spray slightly when the inner husk is first
penetrated. Coconuts that have fallen to the
ground are susceptible to rot and damage from
insects or other animals.

Products

Plain coconut water has long been a popular
drink in tropical countries, where it is available
fresh, canned, or bottled.

Coconuts for drinking are served chilled, fresh, or packaged. They are often sold by street vendors who cut
them open with machetes or similar implements in front of customers. Coconut water for retail can be found
in ordinary aluminum cans, Tetra Paks, glass bottles or plastic bottles, sometimes with coconut pulp or
coconut jelly included.

Coconut water can be fermented to produce coconut vinegar. It is also used to make nata de coco, a jelly-like
food.

Energy Coconut water
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 79 kJ (19 kcal)
Saturated 3.71 g
Monounsaturated 2.61 g
Polyunsaturated 1.1 g
Protein 0.20 g
Tryptophan 0.176 g
0.008 g
0.002 g
0.72 g
0.008 g

RAW MATERIAL SPECIFICATIONS

Threonine 0.026 g
Isoleucine 0.028 g
Leucine 0.053 g
Lysine 0.032 g
Methionine 0.013 g
Cystine 0.014 g
Phenylalanine 0.037 g
Tyrosine 0.022 g
Valine 0.044 g
Arginine 0.118 g
Histidine 0.017 g
Alanine 0.037 g
Aspartic acid 0.070 g
Glutamic acid 0.165 g
Glycine 0.034 g
Proline 0.030 g
Serine 0.037 g
Quantity
Vitamins % DV†
3% 0.030 mg
Thiamine (B1) 5% 0.057 mg
Riboflavin (B2) 1% 0.080 mg
Niacin (B3) 1% 0.043 mg
Pantothenic acid (B5) 2% 0.032 mg
Vitamin B6 1% 3 μg
Folate (B9) 0% 1.1 mg
Choline 3% 2.4 mg
Vitamin C Quantity
% DV†
Minerals 2% 24 mg
2% 0.04 mg
Calcium 2% 0.29 mg
Copper 7% 25 mg
Iron 7% 0.142 mg
Magnesium
Manganese

RAW MATERIAL SPECIFICATIONS

Phosphorus 3% 20 mg
Potassium 5% 250 mg
Selenium 1%
Sodium 7% 1 μg
Zinc 1 105 mg
Other constituents Quantity 0.10 mg
Water 95 g

Full 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 08109060
Product Name: Garcinia atroviridis (particularly Cymbopogon citratus)

Garcinia atroviridis, known as asam gelugur, asam gelugo,
or asam keping (in Malay, Thai: สม้ แขก) is a
large rainforest tree native to Peninsular Malaysia.[1] This
species grows wild throughout Peninsular Malaysia but is
also widely cultivated, especially in the northern states,
owing to its economic and medicinal value. Garcinia
atroviridis is a large perennial plant commonly found in
evergreen forests in the southern region of Thailand and

Malaysia.

The tree grows to a height of more than 20 m and has a
long trunk, smooth grey bark and drooping branches. The
leaves are dark green, shiny, long and narrow with a
pointed tip and upturned edges. The flowers are dark red.
The round fruits are
borne singly on twig
ends about 7–10 cm in
diameter. The ripe
fruits are bright
orange yellow, which
are sliced, dried and
used in curries or
stewed in plenty of
sugar to be eaten.

Uses

The fruit contains citric acid, tartaric acid, malic
acid and ascorbic acid, hydroxycitric acid, and flavonoids

Ripe asam fruit is
bright-yellow orange.
Sun-dried slices of the
fruits, locally known
as "asam keping", are
commercially
available and are
popularly used as a vegetable salad and is considered extremely
sour. The fruit is sliced, dried then stewed and used as a common
ingredient in Asian dishes such as curries and soups.

Asam gelugor is a perennial fruit tree native to the tropical climate in Malaysia. The trees can also be
found in other parts of South East Asia, particularly in Thailand where demand for the asam fruit is
increasing.

RAW MATERIAL SPECIFICATIONS

HS Code 09103000

Product Name: GINGER (Zingiber officinale)

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger
root or ginger, is widely used as a spice and a folk medicine.[2] It is
a herbaceous perennial which grows annual pseudostems (false
stems made of the rolled bases of leaves) about one meter tall
bearing narrow leaf blades. The inflorescences bear flowers having
pale yellow petals with purple edges, and arise directly from the
rhizome on separate shoots.

Ginger is in the family Zingiberaceae, which also
includes turmeric (Curcuma longa),[4] cardamom (Elettaria
cardamomum), and galangal. Ginger originated in Maritime Southeast
Asia and was likely domesticated first by the Austronesian peoples. It
was transported with them throughout the Indo-Pacific during
the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii.
Ginger is one of the first spices to have been exported from Asia,
arriving in Europe with the spice trade, and was used by ancient

Greeks and Romans. The distantly related dicots in the
genus Asarum are commonly called wild ginger
because of their similar taste. In 2018, world
production of ginger was 2.8 million tonnes, led by
India with 32% of the world total.

Although long used in Ayurvedic medicine, where it is
also known as haridra, there is no high-quality clinical
evidence for using turmeric or curcumin to treat any
disease.

Ginger root (raw)

Energy Ginger section
Carbohydrates
Sugars Nutritional value per 100 g (3.5 oz)
Dietary fiber
Fat 333 kJ (80 kcal)
17.77 g
1.7 g
2g
0.75 g

RAW MATERIAL SPECIFICATIONS

Protein Quantity 1.82 g
Quantity
Vitamins %% DV†
Thiamine (B1) 2% 0.025 mg
Riboflavin (B2) 3% 0.034 mg
Niacin (B3) 5% 0.75 mg
Pantothenic acid (B5) 4% 0.203 mg
Vitamin B6 12% 0.16 mg
Folate (B9) 3% 11 μg
Vitamin C 6% 5 mg
Vitamin E 2% 0.26 mg

Minerals %† DV
Calcium 2% 16 mg
Iron 5% 0.6 mg
Magnesium 12% 43 mg
Manganese 11% 0.229 mg
Phosphorus 5% 34 mg
Potassium 9% 415 mg
Sodium 1% 13 mg
Zinc 4% 0.34 mg
Other constituents
Water Quantity
79 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 2202 90 100
Product Name: Glutinous rice (Oryza sativa)

Glutinous rice (Oryza sativa var.

glutinosa; also called sticky rice, sweet

rice or waxy rice) is a type

of rice grown mainly

in Southeast and East

Asia, Northeastern

India and Bhutan which has opaque

grains, very low amylose content, and

is especially sticky when cooked. It is

widely consumed across Asia.

It is called glutinous
(Latin: glūtinōsus)[1] in the sense of
being glue-like or sticky, and not in the
sense of containing gluten (which it
does not). While often called sticky
rice, it differs from non-glutinous
strains of japonica rice which also
become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which
include japonica, indica and tropical japonica strains.

Cultivation

Glutinous rice is grown
in Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bhutan, Northeast
India, China, Japan, Korea, Taiwan, and the Philippines. An estimated 85% of Lao rice production is of this
type.[11] The rice has been recorded in the region for at least 1,100 years.[12]

The International Rice Research Institute (IRRI) has described Laos as a “collector’s paradise”.[7] Laos has
the highest degrees of biodiversity of sticky rice in the world. As of 2013, approximately 6,530 glutinous rice
varieties were collected from five continents (Asia, South America, North America, Europe and Africa) where
glutinous rice are grown for preservation at the International Rice Genebank (IRGC).[3] IRRI-trained collector
gathered more than 13,500 samples and 3,200 varieties from Laos.[7]

The improved rice varieties (in terms of yield) adopted throughout Asia during the Green Revolution were
non-glutinous, and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-
yield strains of glutinous rice have become available from the Lao National Rice Research Programme. By
1999, more than 70% of the area along the Mekong River Valley was of these newer strains.

Composition

Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and
high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky
Quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers.

Like all types of rice, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin),
and should be safe for gluten-free diets.

Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled
glutinous rice is white and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent
when raw), whereas the bran can give unmilled glutinous rice a purple or black color. Black and purple
glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation, and
some governments have issued advisories about toxic dyes being added to colour adulterated rice. Both
black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste
or gel.

RAW MATERIAL SPECIFICATIONS

HS Code 12119099
Product Name: GOJI BERRY

Goji, goji berry, or wolfberry is the fruit of either Lycium

barbarum or Lycium chinense, two closely related species
of boxthorn in the nightshade family, Solanaceae.[1] L.
barbarum and L. chinense fruits are similar but can be

distinguished by differences in taste and sugar content.

Both species are native to Asia,[1] and have been long used in
traditional Asian cuisine.

The fruit has also been an ingredient in traditional
Chinese, Korean, and Japanese medicine, since at least the
3rd century AD.The plant parts are called by
the Latin names lycii fructus (fruit), herba lycii (leaves), etc., in
modern official pharmacopeias.

Since about 2000, goji berry and derived products became
common in developed countries as health foods or alternative
medicine remedies, extending from exaggerated and unproven
claims about their health benefits.

The genus name Lycium was assigned by Linnaeus in 1753.The
Latin name lycium is derived from the Greek word λυκιον (lykion),
used by Pliny the Elder (23–79) and Pedanius Dioscorides (ca. 40–90) for a plant known as dyer's
buckthorn, which was probably a Rhamnus species. The Greek word refers to the ancient region
of Lycia (Λυκία) in Anatolia, where that plant grew.

The common English name,
"wolfberry",has unknown
origin. It may have arisen
from the mistaken
assumption that the Latin
name Lycium was derived
from Greek λύκος (lycos)
meaning "wolf".

In the English-speaking
world, the name "goji
berry" has been used since
around 2000.The word
"goji" is an approximation
of the pronunciation
of gǒuqǐ , the name for the

berry producing plant L.
chinense in several
Chinese dialect.

In technical botanical nomenclature, L. barbarum is called matrimony vine while L. chinense is Chinese
desert-thorn.

RAW MATERIAL SPECIFICATIONS

Highly nutritious

They’re a great source of nutrients, including vitamins and minerals. Just 5
tablespoons (28 grams) of dried goji berries pack (3Trusted Source):

 Calories: 98
 Protein: 4 grams
 Fat: 0.1 grams
 Carbs: 21.6 grams
 Fiber: 3.6 grams
 Sugar: 21.8 grams
 Iron: 11% of the Daily Value (DV)
 Vitamin A: 501% of the DV
 Vitamin C: 15% of the DV
As you can see, even a small serving of this fruit is loaded with fiber, iron, and
vitamins A and C

RAW MATERIAL SPECIFICATIONS

HS Code
Product Name: Green Asparagus (Asparagus officinalis)

Description/Taste
Standard asparagus only differs from other asparagus varieties in its size, as it is specifically grown and
marketed to be 9 inches in length and 16 millimeters in diameter. Its deep pistachio-green stalks are tender
at the tip and slightly woody and thick towards the end, and a slight purple blush often occurs around the
stalk and throughout the conical tip. Standard Asparagus' mildly grassy and sweet flavor matches that of its
larger and smaller counterparts.
Seasons/Availability
Standard asparagus is available in markets year-round, with its peak season in spring.
Current Facts
Asparagus, botanically known as Asparagus officinalis, is a member of the Liliaceae family. Considered a
perennial herb, asparagus has an underground rhizome from which its edible young stems, known as spears,
emerge during the spring and summer months. Asparagus plants are either male or female, the females
volunteer seeds while males do not. Having less energy spent on producing seeds creates a thicker, more
flavorful stalk, driving higher demand for male asparagus. This demand for male asparagus has put new
cultivars on the market bred to produce only male plants. These cultivars include Jersey Giant, Jersey
Supreme and Jersey Knight and all are cost efficient.
Nutritional Value
Asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important
role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein
synthesis.
Applications
Standard asparagus may be used in all recipes calling for any size asparagus. All asparagus spears should
be snapped at their natural breaking or bending point. Discard the lower parts as they are too fibrous and
woody to eat. Standard asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such
as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses are most suitable
pairings. Other complimentary ingredients include olive oil, aged cheese, bacon, sausage, lamb, prosciutto,

RAW MATERIAL SPECIFICATIONS

cream, eggs, butter, shallots, and fresh herbs. Asparagus works well with yeasty breads, like sourdough and
wheat, and grains such as aborio rice, quinoa and farro.
Ethnic/Cultural Info
Revered by the Egyptians, asparagus has been cultivated and eaten as a medicinal plant in Egypt for over
2,000 years. Asparagus was so cherished by the Egyptians that offerings of their crop would be used in
rituals to appease their gods. In ancient Rome asparagus was grown in gardens where the stalks are said to
have reached massive sizes of up to three spears per pound. Ancient Greeks and Romans used the Persian
word for shoot, "asparag", when referring to what we now call asparagus.
Geography/History
Asparagus is native to most of Europe, northern Africa and western Asia. Though it can be found growing
wild it has been cultivated as a vegetable crop for centuries. Historically it was found growing in maritime
regions and prefers sandy weedless soils. Asparagus is grown on almost every continent but prefers a
temperate climate. It can be spotted at grocers and markets around the world.

NUTRITION
Evidence Based

SPotrnehisa

Asparagus is low in calories but boasts an impressive nutrient profile.
In fact, just half a cup (90 grams) of cooked asparagus contains (1):

 Calories: 20
 Protein: 2.2 grams
 Fat: 0.2 grams
 Fiber: 1.8 grams
 Vitamin C: 12% of the RDI
 Vitamin A: 18% of the RDI
 Vitamin K: 57% of the RDI
 Folate: 34% of the RDI
 Potassium: 6% of the RDI
 Phosphorous: 5% of the RDI
 Vitamin E: 7% of the RDI

RAW MATERIAL SPECIFICATIONS

HS Code: 18069090
Product Name: HAZEL NUT

The hazelnut is the fruit of the hazel and therefore includes any of the nuts deriving from

species of the genus Corylus, especially the nuts of the species Corylus avellana.[1] They are also known
as cobnuts or filberts according to species. A cob is roughly spherical to oval, about 15–25 mm (5⁄8–1 in)
long and 10–15 mm (3⁄8–5⁄8 in) in diameter, with an outer fibrous husk surrounding a smooth shell and a
filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when
ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or

roasted, or ground into a paste.
The seed has a thin, dark brown
skin, which is sometimes
removed before cooking.
Hazelnuts are used
in baking and desserts, confection
ery to make praline, and also
used in combination
with chocolate for chocolate
truffles and products such as
chocolate bars, hazelnut cocoa
spread such as Nutella,
and Frangelico liqueur. Hazelnut
oil, pressed from hazelnuts, is
strongly flavoured and used as a
cooking oil. Turkey is the world's
largest producer of hazelnuts.
Hazelnuts are rich in protein, monounsaturated fat, vitamin E, manganese, and numerous

other essential nutrients (nutrition table below)

RAW MATERIAL SPECIFICATIONS

Nutritional value per 100 g

Energy 2,629 kJ (628 kcal)
Carbohydrates
Sugars 16.70 g
Dietary fiber
Fat 4.34 g
Protein
9.7 g
Vitamins
Vitamin A equiv. 60.75 g
beta-Carotene
lutein zeaxanthin 14.95 g
Thiamine (B1)
Riboflavin (B2) Quantity
Niacin (B3)
Pantothenic acid (B5) % DV†
Vitamin B6 0%
Folate (B9) 0% 1 μg
Vitamin C 56% 11 μg
Vitamin E 9% 92 μg
Vitamin K 12%
18% 0.643 mg
Minerals 43%
Calcium 28% 0.113 mg
Iron 8%
Magnesium 100% 1.8 mg
14%
0.918 mg
%
11% 0.563 mg
36%
46% 113 μg

6.3 mg

15.03 mg

14.2 μg

Quantity

DV†
114 mg
4.7 mg
163 mg

RAW MATERIAL SPECIFICATIONS

Manganese 29 4%
6.175 mg
Phosphorus 41%
Potassium 14% 290 mg
Selenium 3%
Sodium 0% 680 mg
Zinc 26%
2.45 mg 2.4 μg
Other constituents
Water Quantity 0 mg
5.31 g

 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 08055000

Product Name: LEMON

LEMON The lemon (Citrus limon) is

a species of small evergreen tree in
the flowering plant family Rutaceae, native
to South Asia, primarily Northeast
India (Assam).

The tree's ellipsoidal yellow fruit is used for
culinary and non-culinary purposes
throughout the world, primarily for its juice,
which has both culinary and cleaning
uses. The pulp and rind are also used in
cooking and baking. The juice of the lemon
is about 5% to 6% citric acid, with a pH of
around 2.2, giving it a sour taste. The
distinctive sour taste of lemon juice makes
it a key ingredient in drinks and foods such
as lemonade and lemon meringue pie.

Varieties

The 'Bonnie Brae' is oblong, smooth, thin-skinned and seedless. These are mostly grown in San Diego County,
USA.

The 'Eureka' grows year-round and abundantly. This is the common supermarket lemon, also known as 'Four
Seasons' (Quatre Saisons) because of its ability to produce fruit and flowers together throughout the year.
This variety is also available as a plant to
domestic customers.There is also a pink-fleshed
Eureka lemon, with a green and
yellow variegated outer skin.

The Lisbon lemon is very similar to the Eureka
and is the other common supermarket lemon. It is
smoother than the Eureka, has thinner skin, and
has fewer or no seeds. It generally produces
more juice than the Eureka.

The 'Femminello St. Teresa', or 'Sorrento' is native
to Italy. This fruit's zest is high in lemon oils. It is
the variety traditionally used in the making
of limoncello.

Nutrition and phytochemicals

Lemon is a rich source of vitamin C, providing 64% of the Daily Value in a 100 g reference amount (table).
Other essential nutrients are low in content.

Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins.Lemon juice
contains slightly more citric acid than lime juice (about 47 g/l), nearly twice the citric acid of grapefruit juice,
and about five times the amount of citric acid found in orange juice.

RAW MATERIAL SPECIFICATIONS

Energy lemon, raw, without peel Quantity
Carbohydrates DV†
Sugars Nutritional value per 100 g (3.5 oz) 0.04 mg
Dietary fiber 0.02 mg
Fat 121 kJ (29 kcal) 0.1 mg
Protein 9.32 g 0.19 mg
2.5 g 0.08 mg
Vitamins 2.8 g 11 μg
Thiamine (B1) 0.3 g 5.1 mg
Riboflavin (B2) 1.1 g 53 mg
Niacin (B3)
Pantothenic acid (B5) % DV†
Vitamin B6 3% 26 mg
Folate (B9) 2% 0.6 mg
Choline 1% 8 mg
Vitamin C 4% 0.03 mg
6% 16 mg
Minerals 3% 138 mg
Calcium 1% 0.06 mg
Iron 64%
Magnesium Quantity
Manganese %
Phosphorus 3%
Potassium 5%
Zinc 2%
1%
2%
3%
1%

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 33019090
Product Name: LEMONGRASS (particularly Cymbopogon citratus)

Lemongrass

Cymbopogon, also known as lemongrass, barbed wire grass, silky
heads, Cochin grass, Malabar grass, oily heads, citronella grass or
fever grass, is a genus of Asian, African, Australian, and tropical island
plants in the grass family. Some species (particularly Cymbopogon
citratus) are commonly cultivated as culinary and medicinal herbs
because of their scent, resembling that of lemons (Citrus limon). The
name cymbopogon derives from the Greek words kymbe (κύμβη, 'boat')
and pogon (πώγων, 'beard') "which mean [that] in most species, the
hairy spikelets project from boat-shaped spathes Citronella grass
(Cymbopogon nardus and Cymbopogon winterianus) grow to about 2
metres (6+1⁄2 feet) and have magenta-colored base stems. These
species are used for the production of citronella oil, which is used in
soaps, as an insect repellent (especially mosquitoes and houseflies) in
insect sprays and candles, and in aromatherapy. The principal
chemical constituents of citronella, geraniol and citronellol, are
antiseptics, hence their use in household disinfectants and soaps.
Besides oil production, citronella grass is also used for culinary

purposes, as a flavoring.

East Indian lemongrass (Cymbopogon flexuosus), also called Cochin grass or Malabar grass, is native to
Cambodia, Vietnam, Laos, India, Sri Lanka, Burma, and Thailand, while West Indian lemongrass (Cymbopogon
citratus) is native to maritime Southeast Asia. While both can be used interchangeably, C. citratus is more
suitable for cooking.

In India, C. citratus is used both as a medical herb and in perfumes. C. citratus is consumed as a tea for
anxiety in Brazilian folk medicine, but a study in humans found no effect. The tea caused a recurrence of
contact dermatitis in one case. In the Caribbean, the tea is also brewed and consumed to boost immunity.

One study found the tea may exert an erythropoiesis boosting effect.

In Hoodoo, lemongrass is the primary ingredient of van van oil, one of the most popular oils used in conjure.
Lemongrass is used in this preparation and on its own in hoodoo to protect against evil, spiritually clean a
house, and to bring good luck in love affairs.

In beekeeping, lemongrass oil imitates the pheromone emitted by a honeybee's Nasonov gland to attract bees
to a hive or to a swarm.

RAW MATERIAL SPECIFICATIONS

HS Code
Product Name: MUSTARD GREEN (Brassica juncea)

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental
mustard and vegetable mustard, is a species of mustard plant. Food
The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African,
Bangladeshi, Chinese, Filipino, Italian, Indian, Japanese, Nepali, Pakistani, Korean, Southern and African-
American (soul food) cuisines. Cultivars of B. juncea are grown for their greens, and for the production of
oilseed. The mustard condiment made from the seeds of the B. juncea is called brown mustard and is
considered to be spicier than yellow mustard.

Because it may contain erucic acid, a
potential toxin, mustard oil is restricted
from import as a vegetable oil into the
United States. Essential oil of mustard,
however, is accepted as GRAS (Generally
Recognized as Safe). But in Russia, this is
the main species grown for the production
of mustard oil. It is widely used in canning,
baking and margarine production in Russia,
and the majority of Russian table mustard
is also made from B. juncea.

The leaves are used in African cooking,[7]
and all plant parts are used in Nepali
cuisine, particularly in the mountain
regions of Nepal, as well as in the Punjabi
cuisine in the northern part of the Indian
subcontinent, where a dish called sarson
da saag (mustard greens) is prepared.[8] B.
juncea subsp. tatsai, which has a
particularly thick stem, is used to make the

Nepali pickle called achar, and the Chinese pickle zha cai.

The Gorkhas of the Indian states of Darjeeling, West Bengal and Sikkim as well as Nepal prepare pork with
mustard greens (also called rayo in Nepali). It is usually eaten with relish and steamed rice, but can also be
eaten with roti (griddle breads). In Nepal it is also a common practice to cook these greens with meat of all
sorts, especially goat meat; which is normally prepared in a pressure cooker with minimal use of spices to
focus on the flavour of the greens and dry chillies. Brassica juncea (especially the seeds) is more pungent
than greens from the closely related Brassica oleracea (kale, broccoli, and collard greens),[9] and is
frequently mixed with these milder greens in a dish of "mixed greens".

RAW MATERIAL SPECIFICATIONS

Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as takana
and often pickled for use as filling in onigiri or as a condiment. Many varieties of B. juncea cultivars are used,
including zha cai, mizuna, takana (var. integrifolia), juk gai choy, and xuelihong. Asian mustard greens are
most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made
with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and
leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard,
Chinese leaf mustard or mostaza

Mustard greens, cooked, boiled, drained, without salt

Nutritional value per 100 g (3.5 oz)

Energy % 110 kJ (26 kcal)
Carbohydrates 77% 4.51 g
Sugars 69% 1.41 g
Dietary fiber 2g
Fat 4% 0.47 g
Protein 5% 2.56 g
3%
Vitamins 2% Quantity
Vitamin A equiv. 8% DV†
beta-Carotene 2%
lutein zeaxanthin 30% 618 μg
Thiamine (B1) 12% 7400 μg
Riboflavin (B2) 56.4% 10400 μg
Niacin (B3) 0.041 mg
Pantothenic acid (B5) % 0.063 mg
Vitamin B6 12% 0.433 mg
Folate (B9) 7% 0.12 mg
Vitamin C 4% 0.098 mg
Vitamin E 6%
Vitamin K 3% 9 μg
1% 25.3 mg
Minerals 2% 1.78 mg
592.7 μg
Calcium Quantity
Iron
Magnesium DV†
Phosphorus 118 mg
Potassium 0.87 mg
Sodium 13 mg
Zinc 42 mg
162 mg
9 mg
0.22 mg