Fresh fruits are treated with VHT technology (Vapor Heating Treatment) to destroy eggs, pest larvae and pests attached on fruit peels without the use of chemicals and therefore preserving the freshness of the fruit. Products meet export standards for fastidious markets in the world.
Colour |
Typical color of pineapple
|
Odor and flavor |
Characterics sour
|
Material |
Pineapple
|
Brix |
Min 8
|
E.coli |
Max 100 cfu/g
|
Coliform |
Max 10 cfu/g
|
Total Place Count |
Limited by G.A.
|
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