Food Stuffs
OLIVE OIL
1.) ORGANIC EXTRA VIRGIN OLIVE OIL (OEVOO); FILTERED OR UNFILTERED:
Organic Extra Virgin Olive oil is known for its peculiar taste, odor and color as well as
adherence to organic growing, cultivation, and production standards. The preference for
tasty and fragrant olive oil has resulted in an increase in the demand for organic olive oil
which is claimed to be far superior to refined olive oil in these aspects. The global demand
for organic olive oil now surpasses its supply. Tunisian Olive Oil carries ECO Certification to
further validate the standards maintained in the production of this product.
2.) EXTRA VIRGIN OLIVE OIL (EVOO); FILTERED OF UNFILTERED:
This is the highest-quality olive oil, first and cold-pressed from selected olives. Extra Virgin
Olive Oil has a perfect flavor, a golden green color and a maximum acidity of 0.8% (1.0%
USA). This is considered the finest olive oil.
3) VIRGIN OLIVE OIL (VOO); FILTERED OR UNFILTERED:
Virgin olive oil is made from olives that are slightly riper than those used for EVOO. It has
a superior flavor and aroma, but at a range of 0.8% - 1.5%, it is slightly more acidic than
extra virgin olive oil.
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• UNFILTERED OLIVE OIL
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MORE POPULAR IN EUROPEAN MARKETS AS IT PROVIDES A STRONGER TASTE AND IS A MORE NATURAL FORMAT.
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• FILTERED OLIVE OIL
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THE PREFERENCE IN THE USA DUE TO BETTER CLARITY AND LACK OF SEDIMENT.
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• PRIVATE LABELS
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PROVIDED AT NO COST WITH BUYERS ARTWORK
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• COUNTRY OF ORIGIN
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TUNISIA
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• FREIGHT TERMS
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FOB PORT RADES, TUNISIA
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SKIMMED MILK POWDER
PRODUCT DESCRIPTION & SPECIFICATIONS:
Nonfat Dry Milk is obtained by the removal of water from pasteurized skim milk. It contains not more than 5% moisture (by weight) and not more than 1.5% milkfat (by weight) unless otherwise indicated.
TYPICAL COMPOSITION RANGE:
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• Protein
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34.0-37.0
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• Lactose
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49.5-52.0
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• Fat
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0.6-1.25
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• Ash
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8.2-8.6
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• Moisture
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3.0-4.0
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MICROBIOLOGICAL ANALYSIS:
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• Standard Plate Count
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Less than or Equal to 50000/g
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• Coliform
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Less than or Equal to 10/g
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• Salmonella
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Negative by test
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• Listeria
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Negative by test
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• Coaglase-positive Staphylococci
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Negative by test
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OTHER CHARACTRISTICS:
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• Scorched Particle Content
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7.5-15.0 mg
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• Solubility Index
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Less than or Equal to 1.2 ml
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• Solubility Index - High Heat
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Less than or Equal to 1.2 ml
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• Titratable Acidity
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Less than or Equal to 0.15%
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• Color
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White to Light Cream/Natural Color
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• Flavor
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Clean, Pleasing
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PACKAGING:
Multiwall Kraft bags with polyethylene inner liner.
STORAGE & SHIPPING:
Product should be stored & shipped in a cool, dry environment with temperatures below 80 degrees fahrenheit and relative humidity below 65%. Stocks should be rotated and utilized within 1-to-1.5 years.
WHOLE MILK POWDER
Dry Whole Milk is obtained by the removal of water from pasteurized milk.
TYPICAL COMPOSITION RANGE:
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• Protein
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24.5-27.0 %
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• Lactose
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36-38.5 %
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• Fat
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26-28.5 %
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• Ash
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5.5-6.5 %
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• Moisture
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2.0-4.5 %
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MICROBIOLOGICAL ANALYSIS:
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• Standard Plate Count
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Less than or Equal to 50000/g
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• Coliform
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Less than or Equal to 10/g
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• Salmonella
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Negative by test
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• Listeria
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Negative by test
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• Coaglase-positive Staphylococci
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Negative by test
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OTHER CHARACTRISTICS:
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• Scorched Particle Content
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Disc B (15.0 mg max.)
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• Solubility Index
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Less than or Equal to 1.0 ml
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• Titratable Acidity
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Less than or Equal to 0.15%
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• Color
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White to Light Cream/Natural Color
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• Flavor
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Clean, Pleasing
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PACKAGING:
Multiwall Kraft bags with polyethylene inner liner.
STORAGE & SHIPPING:
Product should be stored & shipped in a cool, dry environment with temperatures below 80 degrees fahrenheit and relative humidity below 65%. Stocks should be rotated and utilized within 6-9 months.
