Easyproc Solutions Pvt Ltd Rohini Sector 16, Delhi

(A) PHYSICAL PARAMETERS:     Dimensions - mm   Thousand Kernel Weight 03-May g   Test Weight 72-74 kg/hl   Seed Size Small to Medium -   Appearance Uniform, typical of the variety -   Density 0.7-0.8 g/cm³   Purity > 98 %   Oil/Fat Content 05-Jul %   Foreign Matter < 1 %   Insect Damaged Grains < 0.5 %         (B) CHEMICAL PARAMETERS:     Total Soluble Solids (TSS) - °Brix   Free Fatty Acid Content < 2 %   Moisture Content < 12 %   Protein Content 14-18 %   Oil Content 05-Jul %   Ash Content < 4 %   Carbohydrate Content 60-65 %   Energy 368 kcal/100g   Protein 14-18 %   Fat 05-Jul %   Carbohydrates 60-65 %   Dietary Fiber 7 %   Calcium 47 mg/100g   Iron 4.57 mg/100g   Magnesium 197 mg/100g   Phosphorus 457 mg/100g   Potassium 563 mg/100g   Sodium 5 mg/100g   Zinc 3.1 mg/100g         (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count < 10^5 cfu/g   Yeast and Mold Count < 10^4 cfu/g   E. coli Absent /25g   Salmonella Absent /25g   Staphylococcus aureus Absent /25g (A) PHYSICAL PARAMETERS:     Dimensions - mm   Thousand Kernel Weight 03-May g   Test Weight 72-74 kg/hl   Seed Size Small to Medium -   Appearance Uniform, typical of the variety -   Density 0.7-0.8 g/cm³   Purity > 98 %   Oil/Fat Content 05-Jul %   Foreign Matter < 1 %   Insect Damaged Grains < 0.5 %         (B) CHEMICAL PARAMETERS:     Total Soluble Solids (TSS) - °Brix   Free Fatty Acid Content < 2 %   Moisture Content < 12 %   Protein Content 14-18 %   Oil Content 05-Jul %   Ash Content < 4 %   Carbohydrate Content 60-65 %   Energy 368 kcal/100g   Protein 14-18 %   Fat 05-Jul %   Carbohydrates 60-65 %   Dietary Fiber 7 %   Calcium 47 mg/100g   Iron 4.57 mg/100g   Magnesium 197 mg/100g   Phosphorus 457 mg/100g   Potassium 563 mg/100g   Sodium 5 mg/100g   Zinc 3.1 mg/100g         (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count < 10^5 cfu/g   Yeast and Mold Count < 10^4 cfu/g   E. coli Absent /25g   Salmonella Absent /25g   Staphylococcus aureus Absent /25g

Shape : Oval

(A) PHYSICAL PARAMETERS:       Appearance Yellow   As per industry standards   Texture Fine Powder   As per industry standards   Odor/Aroma Pungent   As per industry standards   Moisture Content 5 % As per industry standards   Foreign Matter None                 Moisture 5 % As per FSSAI guidelines   Total Ash 5 % As per FSSAI guidelines   Acid Insoluble Ash 1 % As per FSSAI guidelines   Volatile Oil Content 1.5 % As per FSSAI guidelines   Crude Fiber 9 % As per FSSAI guidelines   Crude Protein 28 % As per FSSAI guidelines   Total Carbohydrates 50 % As per FSSAI guidelines   Energy Value 369 kcal/100g As per FSSAI guidelines   Acid Value 2 mg KOH/g As per FSSAI guidelines   Aflatoxin B1 Not Detected ppb As per FSSAI guidelines   Aflatoxin B2 Not Detected ppb As per FSSAI guidelines   Aflatoxin G1 Not Detected ppb As per FSSAI guidelines   Aflatoxin G2 Not Detected ppb As per FSSAI guidelines   Total Aflatoxins Not Detected ppb As per FSSAI guidelines   Pesticide Residues Not Detected ppm (as per specific pesticides) As per FSSAI guidelines   Metal Contaminants (Pb) 0.1 ppm As per FSSAI guidelines   Metal Contaminants (Cd) 0.05 ppm As per FSSAI guidelines   Metal Contaminants (As) 0.02 ppm As per FSSAI guidelines   Metal Contaminants (Hg) 0.01 ppm                         Total Plate Count < 10 CFU/g As per FSSAI guidelines   Yeasts and Molds < 10 CFU/g As per FSSAI guidelines   E. coli Not Detected CFU/g As per FSSAI guidelines   Salmonella Not Detected   As per FSSAI guidelines   Staphylococcus aureus Not Detected CFU/g As per FSSAI guidelines   Coliforms Not Detected CFU/g As per FSSAI guidelines   Listeria monocytogenes Not Detected    

Packaging Size : 500gm

Usage : Spices

Shelf Life : 9 Month

Packaging Type : Plastic Pouch

Yellow Maize S.No.  Test/Parameter Limit/Standard Remark (A) PHYSICAL PARAMETERS:     Dimensions (Length, Width, Thickness) mm Varies by grain   Thousand Kernel Weight g Min 250   Test Weight kg/hl Min 72   Mineral Matter % Max 0.5   Milling Degree % Varies by process   Density g/cm³ Varies by grain   Insect Damaged Grains % Max 1.0   Immature Grains % Max 1.0   Weeviled Grains % Max 1.0   Broken Grains % Max 2.0   Foreign Matter % Max 1.0         (B) CHEMICAL PARAMETERS:     Moisture % Max 12.0   Ash Content % Max 1.5   Crude Protein % Min 9.0   Crude Fat % Min 3.5   Crude Fiber % Max 2.5   Starch Content % Min 60.0   Amylase Content % Min 25.0   Uric Acid mg/kg Max 100   Aflatoxin Content ppb Max 20   Pesticide Residue ppb As per FSSAI limits         (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count CFU/g Max 50,000   Yeast and Mold Count CFU/g Max 10,000   E. coli MPN/g Absent   Salmonella - Absent   Coliforms CFU/g Max 10

Cultivation : Common

Color : Yellow

Packaging Type : Jute Bag, Pp Bag

(A) PHYSICAL PARAMETERS:       S.No. Test/Parameter Limit/Standard Remark 3 Parameter Unit Standard   Length cm 5 - 12 cm   Breadth cm 1 - 2 cm   Skin - Wrinkled, dry, intact, no signs of damage or infestation   Pods with Stalks % Max 5%   Broken Chilies % Max 5%   Loose Seeds % Max 2%   Damaged & Discolored Pods % Max 3%   Foreign Material % Max 1%                         (B) CHEMICAL PARAMETERS:                 Parameter Unit Standard   Moisture Content % Max 12%   Total Ash % Max 8%   Acid Insoluble Ash % Max 1%   Volatile Oil Content % Min 0.3%   Non-Volatile Ether Extract % Max 25%   Capsaicin Content % 0.15% - 0.25%   Piperine Content % -   Total Color Value (ASTA) - Min 40   Aflatoxin (B1+B2+G1+G2) ppb Max 10         (C) MICROBIOLOGICAL ANALYSIS:         Parameter Unit Standard   Total Plate Count (TPC) CFU/g Max 10^5   Yeast and Mold Count CFU/g Max 10^4   E. coli MPN/g Absent in 1g   Salmonella MPN/g Absent in 25g   Staphylococcus aureus CFU/g Absent in 0.1g   Coliforms MPN/g Absent in 0.1g

Color : Red

Variety Of Chilli : Wrinkled Red chilli

Packaging Size : 1 Kg

Application : Spices

Shelf Life : 1year

Packaging Type : Jute Bag

Wild Flower Honey         S.No.  Test/Parameter Limit/Standard Remark   Density g/cm³ 1.38 - 1.45   Consistency - Viscous, free from fermentation and granulation   Viscosity mPa.s Min 2000 at 20°C   Crystallization - Should not crystallize   Color - Light amber to dark amber   Flavor - Characteristic floral flavor   Odor - Pleasant, characteristic floral aroma   Transparency - Clear, may contain air bubbles         (B) CHEMICAL PARAMETERS:     Parameter Unit Standard   Fructose-Glucose Ratio - Min 0.95   Total Reducing Sugars % Min 65%   Sucrose Content % Max 5%   Moisture Content % Max 20%   Hydroxymethylfurfural (HMF) Content mg/kg Max 80   Acidity (as formic acid) meq/kg Max 40   Ash Content % Max 0.5%   Electrical Conductivity mS/cm Max 0.8   Total Carbohydrates % Min 75%   pH - 3.4 - 6.1   Proline mg/kg Min 180 (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count (TPC) CFU/g Max 1000   Yeast and Mold Count CFU/g Max 100   Coliforms MPN/g Absent   E. coli MPN/g Absent   Salmonella - Absent   Clostridium perfringens CFU/g Absent

Color : Light Red

Application : Foods

Feature : Pure

Wild Flora Honey         S.No. Test/Parameter Limit/Standard Remark   Parameter Unit Standard   Density g/cm³ 1.38 - 1.45   Consistency - Viscous, free from fermentation and granulation   Viscosity mPa.s Min 2000 at 20°C   Crystallization - Should not crystallize   Color - Natural variations from light to dark amber   Flavor - Characteristic wild flora flavor   Odor - Pleasant, characteristic wild flora smell   Transparency - Clear, may contain air bubbles (B) CHEMICAL PARAMETERS:         Fructose-Glucose Ratio - Min 0.95   Total Reducing Sugars % Min 65%   Sucrose Content % Max 5%   Moisture Content % Max 20%   Hydroxymethylfurfural (HMF) Content mg/kg Max 80   Acidity (as formic acid) meq/kg Max 40   Ash Content % Max 0.5%   Electrical Conductivity mS/cm Max 0.8   Total Carbohydrates % Min 75%   pH - 3.4 - 6.1   Proline mg/kg Min 180         (C) MICROBIOLOGICAL ANALYSIS:         Total Plate Count (TPC) CFU/g Max 1000   Yeast and Mold Count CFU/g Max 100   Coliforms MPN/g Absent   E. coli MPN/g Absent   Salmonella - Absent   Clostridium perfringens CFU/g Absent

Color : Yellow

Application : Foods

Feature : Pure

Taste : Sweet

(A) PHYSICAL PARAMETERS:     Crystal Size Medium     Color White     Texture Granular   (B) CHEMICAL PARAMETERS:     Moisture Content 0.1 %   Total Soluble Solids (TSS) 99.9 %   Ash Content 0.02 %   pH 5.5-7.0     Free Flowing Agent Content None   (C) NUTRITIONAL COMPOSITION:   Energy 400 kcal/100g   Carbohydrates 99.9 g/100g   Protein 0 g/100g   Fat 0 g/100g   Fiber 0 g/100g (D) MICROBIOLOGICAL ANALYSIS:   Total Plate Count

Cultivation Type : Natural

Color : White

Application : Sweets

(A) PHYSICAL PARAMETERS:     Appearance Small seeds, oval     Color White     Texture Smooth, crunchy     Shape Oval     Size Small   (B) CHEMICAL PARAMETERS:     Residual Solvents Not Detected mg/kg   Total Soluble Solids (TSS) 0.4 %   Acidity 0.1 %   Moisture Content 6 %   Antioxidant Content 18 mg/g   Energy 570 kcal/100g   Protein 20 g/100g   Fat 50 g/100g   Carbohydrates 18 g/100g   Fiber 12 g/100g   Vitamin C 4 mg/100g   Iron 9 mg/100g (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count (TPC)

Seed Type : Natural

Style : Natural

Packaging Size : 500gm

Cultivation Type : Natural

Shelf Life : 1year

Color : White

(A) PHYSICAL PARAMETERS:   S.No.  Test/Parameter Limit/Standard Remark   Firmness Firm     Weight 0.6 g/1000 seeds   Visual Defects None     Freshness Fresh     Taste Profile Mild, Nutty     Purity 99.5 %   Bulk Density 1.2 g/cm³   Water Activity 0.65     Size Small     Appearance Dark Blue     Color Blue     Texture Smooth     Shape Oval     Odor/Aroma Mild, Nutty                     Acid Value 2 mg KOH/g   Volatile Oil Content 3.5 %   Aflatoxin B1 Not Detected ppb   Aflatoxin B2 Not Detected ppb   Aflatoxin G1 Not Detected ppb   Aflatoxin G2 Not Detected ppb   Total Aflatoxins Not Detected ppb   Pesticide Residues Not Detected ppm (as per specific pesticides)   Metal Contaminants (Pb) 0.1 ppm   Metal Contaminants (Cd) 0.05 ppm   Metal Contaminants (As) 0.02 ppm   Metal Contaminants (Hg) 0.01 ppm                   Total Plate Count < 10 CFU/g   Yeasts and Molds < 10 CFU/g   E. coli Not Detected CFU/g   Salmonella Not Detected     Staphylococcus aureus Not Detected CFU/g   Coliforms Not Detected CFU/g   Listeria monocytogenes Not Detected  

Cultivation Type : Natural

Shape : Seed

Color : Natural-white

Style : Raw

Packaging Type : Plastic Packets

Packaging Size : 1-2kg, 100-200gm

Type : White Poppy Seeds

White Maize S.No.  Test/Parameter Limit/Standard Remark (A) PHYSICAL PARAMETERS:     Dimensions (Length, Width, Thickness) mm Varies by grain   Thousand Kernel Weight g Min 250   Test Weight kg/hl Min 72   Mineral Matter % Max 0.5   Milling Degree % Varies by process   Density g/cm³ Varies by grain   Insect Damaged Grains % Max 1.0   Immature Grains % Max 1.0   Weeviled Grains % Max 1.0   Broken Grains % Max 2.0   Foreign Matter % Max 1.0         (B) CHEMICAL PARAMETERS:     Moisture % Max 12.0   Ash Content % Max 1.5   Crude Protein % Min 9.0   Crude Fat % Min 3.5   Crude Fiber % Max 2.5   Starch Content % Min 60.0   Amylase Content % Min 25.0   Uric Acid mg/kg Max 100   Aflatoxin Content ppb Max 20   Pesticide Residue ppb As per FSSAI limits         (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count CFU/g Max 50,000   Yeast and Mold Count CFU/g Max 10,000   E. coli MPN/g Absent   Salmonella - Absent   Coliforms CFU/g Max 10

Cultivation : Natural

Style : Fresh

(A) PHYSICAL PARAMETERS:     Dimensions 0.6-1.2 cm     Thousand Kernel Weight 200-300 g     Test Weight 50-55 kg/hl     Seed Size Uniform     Appearance Clean, free from impurities     Density 1.3-1.5 g/cm³     Purity ? 99%     Oil/Fat Content 10-15%     Foreign Matter ? 0.5%     Insect Damaged Grains ? 1%                     Total Soluble Solids (TSS) 12-15%     Fatty Acid Composition Linoleic Acid: 50-60%       Oleic Acid: 15-20%       Palmitic Acid: 5-8%     Moisture Content ? 7%     Oil Content 10-15%     Protein Content 20-25%     Carbohydrates 55-65%     Dietary Fiber 7-12%     Vitamins Vitamin C: 8-12 mg/100g       Vitamin A: 70-120 IU/100g     Minerals Iron: 2-3 mg/100g       Calcium: 60-110 mg/100g           (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count ? 10,000 cfu/g     Yeast and Mold ? 100 cfu/g     Coliforms ? 10 cfu/g     E. coli Absent     Salmonella Absent  

Packaging Size : 500gm

Form : Seeds

Shelf Life : 6 Month

Packaging Type : Plastic Packet

(A) PHYSICAL PARAMETERS:     Thousand Kernel Weight 1.2-1.4 g   Test Weight 60-62 kg/hl   Seed Size Small -   Appearance Uniform, typical of the variety -   Density 0.7-0.8 g/cm³   Purity > 98 %   Oil/Fat Content 30-35 %   Foreign Matter < 1 %   Insect Damaged Grains < 0.5 %         (B) CHEMICAL PARAMETERS:     Total Soluble Solids (TSS) - °Brix   Free Fatty Acid Content < 2 %   Moisture Content < 8 %   Protein Content 20-23 %   Oil Content 30-35 %   Ash Content < 4 %   Carbohydrate Content 40-45 %   Energy 486 kcal/100g   Protein 20-23 %   Fat 30-35 %   Carbohydrates 40-45 %   Dietary Fiber 34 %   Calcium 631 mg/100g   Iron 7.72 mg/100g   Magnesium 335 mg/100g   Phosphorus 860 mg/100g   Potassium 407 mg/100g   Sodium 16 mg/100g   Zinc 4.58 mg/100g         (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count < 10^5 cfu/g   Yeast and Mold Count < 10^4 cfu/g   E. coli Absent /25g   Salmonella Absent /25g   Staphylococcus aureus Absent /25g

Cultivation Type : Natural

Style : Natural

(A) PHYSICAL PARAMETERS:     Dimensions - mm   Thousand Kernel Weight 80-150 g   Test Weight 60-70 kg/hl   Seed Size Medium to Large -   Appearance Uniform, typical of the variety -   Density 0.6-0.8 g/cm³   Purity > 98 %   Oil/Fat Content 20-25 %   Foreign Matter < 1 %   Insect Damaged Grains < 0.5 %         (B) CHEMICAL PARAMETERS:     Total Soluble Solids (TSS) - °Brix   Free Fatty Acid Content < 2 %   Moisture Content < 8 %   Protein Content 28-32 %   Oil Content 20-25 %   Ash Content < 5 %   Carbohydrate Content Oct-15 %   Energy 557 kcal/100g   Protein 28-32 %   Fat 20-25 %   Carbohydrates Oct-15 %   Dietary Fiber 3 %   Calcium 54 mg/100g   Iron 7.28 mg/100g   Magnesium 515 mg/100g   Phosphorus 755 mg/100g   Potassium 648 mg/100g   Sodium 99 mg/100g   Zinc 10.24 mg/100g         (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count < 10^5 cfu/g   Yeast and Mold Count < 10^4 cfu/g   E. coli Absent /25g   Salmonella Absent /25g   Staphylococcus aureus Absent /25g

(A) PHYSICAL PARAMETERS:     Ripeness (Physical) Ripe, firm, uniform color     Weight 04-Oct kg (average weight)   Uniformity Uniform shape and size     Freshness Fresh appearance, crisp     Color Bright red/pink flesh     Shape Oval to round     Texture (Firmness) Firm flesh, crisp Texture analyzer (N)   Size 20 - 30 cm (diameter)   Stem Condition Fresh, green   (B) CHEMICAL PARAMETERS:     Pesticide Residues Below detectable levels mg/kg   pH 5.5 - 6.5 pH units   TSS (Total Soluble Solids) 08-Dec Brix   Acidity 0.03 - 0.06 % (as citric acid equivalent)   Energy 30 kcal kcal   Carbohydrates 8 g g   - Sugars 6 g g   Fiber 0.4 g g   Protein 0.6 g g   Fat 0.2 g g   Vitamin C 8 mg mg   Potassium 112 mg mg   Calcium 7 mg mg   Magnesium 10 mg mg (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count (TPC) < 10,000 CFU/g CFU/g   Yeast and Mold Count < 1,000 CFU/g CFU/g   E. coli Absent in 25 g     Salmonella spp. Absent in 25 g     Listeria spp. Absent in 25 g  

Cultivation Type : Natural

Color : Red

(A) PHYSICAL PARAMETERS:           S.No.  Test/Parameter Limit/Standard Remark   Parameter Unit Standard   Length of Kernel mm 30 - 40 mm   Width of Kernel mm 20 - 30 mm   Thickness of Kernel mm 10 - 15 mm   Color - Light brown to dark brown   Texture - Smooth   Shape - Oval   Taste - Typical walnut taste   Odor - Typical walnut odor   Moisture Content % Max 6%   Shell Content % Max 0.5%   Impurities % Max 0.1%   Foreign Matter % Max 0.05%         (B) CHEMICAL PARAMETERS:     Parameter Unit Standard   Total Fat % Min 65%   Saturated Fat % Max 8%   Trans Fat % Max 1%   Cholesterol mg/100g Absent   Total Carbohydrates % Max 15%   Sugars % Max 6%   Protein % Min 15%   Fiber % Min 4%   Energy kcal/100g Approx. 650 kcal   Iron mg/100g Min 2.5 mg   Calcium mg/100g Min 50 mg   Phosphorus mg/100g Min 200 mg   Magnesium mg/100g Min 120 mg   Zinc mg/100g Min 2 mg   Copper mg/100g Min 1 mg   Manganese mg/100g Min 2 mg   Selenium µg/100g Min 5 µg         (C) MICROBIOLOGICAL ANALYSIS:     Parameter Unit Standard   Total Plate Count (TPC) CFU/g Max 10^5   Yeast and Mold Count CFU/g Max 10^4   Salmonella - Absent in 25g   E. coli MPN/g Absent in 0.1g   Staphylococcus aureus CFU/g Absent in 0.1g

Color : Brown

Application : Health Supplement, Cooking

Packaging Type : Plastic Bottle

Turmeric Powder – high-quality powder from the turmeric farms of Andhra Pradesh, India. Perfect for culinary and health uses, this powder adheres to stringent quality guidelines, ensuring purity and rich color. 

Cultivation Type : Natural

Finishing : Unpolished

Color : Yellow

Form : Powder

(A) PHYSICAL PARAMETERS:         S.No. Test/Parameter Limit/Standard Remark   5 Color deep yellow to orange color Complies     foreign matter Unacceptable Complies     rancidity Unacceptable Complies     separated water Unacceptable Complies     Added colouring or flavouring substances Unacceptable Complies     mineral oil Unacceptable Complies     Aroma mild and neutral Complies     Packaging integrity Intact, without any leaks or damage Complies     freezing point 0 to 15 degrees Celsius Complies     taste mild and neutral Complies     density 0.89 to 0.93g/mL Complies     viscosity 40 to 80 centipoise (cP) Complies             (B) CHEMICAL PARAMETERS:                   Parameter Unit Value     Acid Value mg KOH/g Max 10     Peroxide Value meq O2/kg Max 15     Iodine Value g I2/100g 80-100     Saponification Value mg KOH/g 170-200     Refractive Index (at 20°C) - 1.475 - 1.495     Specific Gravity (at 20°C) - 0.910 - 0.935     Eugenol Content % Min 60     Curcuminoid Content % Min 40     Moisture Content % Max 0.5     Unsaponifiable Matter % Max 1.5     Aflatoxin (B1+B2+G1+G2) ppb Max 20       Total plate count (CFU/gm)

Cultivation Type : Natural

(A) PHYSICAL PARAMETERS:     S.No.  Test/Parameter Limit/Standard Remark     Appearance Brown, Oval-shaped   As per industry standards   Size Small   As per industry standards   Color Yellowish-Brown   As per industry standards   Odor/Aroma Earthy, Spicy   As per industry standards   Texture Rough   As per industry standards   Shape Seed   As per industry standards   Moisture Content 12 % As per industry standards   Foreign Matter None   As per industry standards   Total Ash 6 %                         Moisture 12 % As per FSSAI guidelines   Total Ash 6 % As per FSSAI guidelines   Acid Insoluble Ash 1 % As per FSSAI guidelines   Volatile Oil Content 2.5 % As per FSSAI guidelines   Curcumin Content 3 % As per FSSAI guidelines   Acid Value 2 mg KOH/g As per FSSAI guidelines   Aflatoxin B1 Not Detected ppb As per FSSAI guidelines   Aflatoxin B2 Not Detected ppb As per FSSAI guidelines   Aflatoxin G1 Not Detected ppb As per FSSAI guidelines   Aflatoxin G2 Not Detected ppb As per FSSAI guidelines   Total Aflatoxins Not Detected ppb As per FSSAI guidelines   Pesticide Residues Not Detected ppm (as per specific pesticides) As per FSSAI guidelines   Metal Contaminants (Pb) 0.1 ppm As per FSSAI guidelines   Metal Contaminants (Cd) 0.05 ppm As per FSSAI guidelines   Metal Contaminants (As) 0.02 ppm As per FSSAI guidelines   Metal Contaminants (Hg) 0.01 ppm               Total Plate Count < 10 CFU/g As per FSSAI guidelines   Yeasts and Molds < 10 CFU/g As per FSSAI guidelines   E. coli Not Detected CFU/g As per FSSAI guidelines   Salmonella Not Detected   As per FSSAI guidelines   Staphylococcus aureus Not Detected CFU/g As per FSSAI guidelines   Coliforms Not Detected CFU/g As per FSSAI guidelines   Listeria monocytogenes Not Detected    

Cultivation Type : Natural

Finishing : Unpolished

Color : Natural Yellow

Form : Finger

Usage : Spices

(A) PHYSICAL PARAMETERS:           S.No. Test/Parameter Limit/Standard Remark     3 Colour Yellow to Bright Yellow Complies       Flavour & Aroma Typical of ripe Totapuri mango without any off flavor Complies       Taste Characteristics of ripe Totapuri mango fruit Complies       Appearance Homogenous & free of any foreign matter Complies                 (B) CHEMICAL PARAMETERS:                         Corrected Brix @ 20 Deg Cel Minimum 28 Complies       Acidity As % Anhyd. Citric Acid 0.70 – 1.40 Complies       pH As Natural 3.60-4.20 Complies       Consistency – Bostwick(20 ± 2°C ) 2.0-7.0(Cm/30sec) Complies       Specific Gravity 1.12 Complies       Black Specks / 10 gm NMT 5 Complies       Brown Specks / 10 gm NMT 10 Complies                 (C) MICROBIOLOGICAL ANALYSIS:                         Total Plate Count cfu/ ml

Packaging Size : 1 Kg

Color : Yellow

Feature : Sweet Taste

Shelf Life : 3 Months

Packaging Type : Drum

S.No. Test/Parameter Limit/Standard Remark           Parameter Unit Standard   Color - Characteristic yellow   Flavor - Typical of Totapuri mango, free from off-flavors   Texture - Smooth, free from fibrous material   Foreign Matter % Nil   Consistency (Bostwick at 20°C) cm/30 sec May-15   pH - 3.2 - 4.0   Brix °Brix Min 14°   Acidity (as citric acid) % 0.3 - 1.0 (B) CHEMICAL PARAMETERS:             Parameter Unit Standard   Total Soluble Solids (TSS) °Brix Min 14°   Acidity (as citric acid) % 0.3 - 1.0   pH - 3.2 - 4.0   Total Sugars % Min 10%   Reducing Sugars % Max 5%   Non-reducing Sugars % Max 5%   Ascorbic Acid mg/100g Min 20   Preservatives (if added) - As per FSSAI limits   Heavy Metals ppm As per FSSAI limits   Pesticide Residues ppm As per FSSAI limits         (C) MICROBIOLOGICAL ANALYSIS:         Parameter Unit Standard   Total Plate Count (TPC) CFU/g Max 10^5   Yeast and Mold Count CFU/g Max 10^4   Coliforms MPN/g Max 10   E. coli MPN/g Absent in 0.1g   Salmonella - Absent in 25g   Staphylococcus aureus CFU/g Absent in 0.1g        

Country of Origin : India

Packaging Type : Drum

Feature : Sweet Taste, Premium Quality

Color : Yellow

Packaging Size : 5Kg

Ingredients : Mango Pulp

Color : Yellow

Form : Liquid

Packaging Type : Drum

Country of Origin : India

(A) PHYSICAL PARAMETERS:     Appearance Smooth     Color Red     Texture Thick     Consistency Homogeneous   (B) CHEMICAL PARAMETERS:     Total Solids 25 % w/w   Acidity (as citric acid) 0.4 % w/w   Salt Content 2 % w/w   Preservatives Content None             Energy 100 kcal/100g   Carbohydrates 20 g/100g   Protein 1 g/100g   Fat 0.5 g/100g   Fiber 2 g/100g   Sodium 600 mg/100g (C) MICROBIOLOGICAL ANALYSIS:   Total Plate Count

Type : Spicy

Packaging Size : 1L

Usage : Restaurant, Home

Shelf Life : 12 Months

(A) PHYSICAL PARAMETERS:         S.No. Test/Parameter Limit/Standard Remark   1 Colour Bright Red Complies     Taste Wholesome and Characteristics of Tomato Puree Complies     Flavor Wholesome and Characteristics of Tomato Puree Complies     Appearance Uniform, homogeneous smooth, free from fibres and any foreign and Extraneous matter. Complies             (B) CHEMICAL PARAMETERS:                     Brix (% TSS) at 20° C 09 – 11 Brix Complies     % Acidity (as Citric acid) Min 0.9 Complies     pH < 4.5 Complies     Brix Acid ratio 12.8 Complies     Consistency (Bostwick) < 4 – 10 cm/30 sec at 20° C Complies             (C) MICROBIOLOGICAL ANALYSIS:                               Total Plate Count CFU/gm

Packaging Type : Tin, plastic packet, Cans

Packaging Size : 500 G

Application : Cooking

Shelf Life : 1month

Packaging Type : Tin

(A) PHYSICAL PARAMETERS:         S.No. Test/Parameter Limit/Standard Remark   6 Color Red Complies     Appearance Homogenous & free of any foreign matter Complies     Texture Semi-Solid Complies     Aroma Typical of ripe Tomato Complies     Flavour Characteristics Flavour of tomato fruit Complies     Salt   Complies     Taste Fresh & Clean taste of tomato fruit Complies             (B) CHEMICAL PARAMETERS:                                                             TSS (Brix) Minimum 28 Complies     % Acidity (as Citric acid) 1.50 – 3.00 Complies     PH Max – 4.30 Complies     Consistency cm/30 seconds 3.0-7.0 Complies     Black specks/10gm NIL Complies     Brown specks/10gm NMT 10 Per 10gm Complies             (C) MICROBIOLOGICAL ANALYSIS:                     Total Plate Count cfu/ ml <10 Complies     Yeast & Mould Count cfu / ml <10 Complies     Coliform Count cfu / ml Absent Complies     E.Coli Absent Complies     Pesticide Residue Absent Complies                                                              

Country of Origin : India

Packaging Type : PP Pouch

Taste : Salty, Sweet

Form : Pasty

Color : Red