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HS CODE: 1211 90 50 When exporting Moringa Powder, international buyers require specific quality standards. Here are the key specifications: 1. Physical & Chemical Properties Appearance: Fine green powder Color: Natural bright green Odor & Taste: Mild, characteristic aroma and taste Moisture Content: ≤ 7% Particle Size: 80–100 mesh (as per buyer requirement) Ash Content: ≤ 5% Solubility: Partially soluble in water 2. Microbiological Standards Total Plate Count: ≤ 10,000 CFU/g Yeast & Mold: ≤ 100 CFU/g E. coli: Absent Salmonella: Absent Coliforms: ≤ 10 CFU/g 3. Nutritional Composition (Approximate per 100g) Protein: 20–30g Fiber: 15–25g Fat: 5–10g Carbohydrates: 30–40g Calcium: 150–400mg Iron: 5–15mg Vitamin C: 10–50mg 4. Heavy Metal Limits (as per EU/US Standards) Lead (Pb): ≤ 0.5 ppm Arsenic (As): ≤ 0.5 ppm Cadmium (Cd): ≤ 0.2 ppm Mercury (Hg): ≤ 0.1 ppm
HS CODE: 0712 20 00 1. Physical & Chemical Properties Appearance: Fine free-flowing powder Color: Creamy white to light yellow Odor & Taste: Strong, characteristic onion flavor Moisture Content: ≤ 5% Particle Size: 80–100 mesh (or as per buyer requirement) Ash Content: ≤ 5% Bulk Density: 0.35 – 0.60 g/ml 2. Microbiological Standards Total Plate Count: ≤ 50,000 CFU/g Yeast & Mold: ≤ 100 CFU/g E. coli: Absent Salmonella: Absent Coliforms: ≤ 100 CFU/g 3. Nutritional Composition (Approximate per 100g) Energy: 340–370 kcal Carbohydrates: 75–80g Protein: 10–12g Fiber: 5–7g Fat: ≤ 1g Sulfur Compounds: Naturally occurring (responsible for onion's pungency) 4. Heavy Metal Limits (as per EU/US Standards) Lead (Pb): ≤ 0.1 ppm Arsenic (As): ≤ 0.5 ppm Cadmium (Cd): ≤ 0.1 ppm Mercury (Hg): ≤ 0.1 ppm 5. Pesticide Residues & Contaminants Should comply with EU, USDA, or buyer-specific MRL (Maximum Residue Levels) Free from harmful pesticides, aflatoxins, and microbial contamination 6. Packaging & Shelf Life Packaging: 25 kg kraft paper bags or HDPE drums with inner food-grade liner Vacuum-sealed or nitrogen-flushed for better shelf life Shelf Life: 18–24 months when stored in a cool, dry place away from moisture and direct sunlight
HS code: 0712 90 20 1. Physical & Chemical Properties Appearance: Fine, free-flowing powder Color: Creamy white to pale yellow Odor & Taste: Strong, characteristic garlic flavor and aroma Moisture Content: ≤ 5% Particle Size: 80–100 mesh (or as per buyer requirement) Ash Content: ≤ 5% Bulk Density: 0.40 – 0.70 g/ml Sulfur Content: ≥ 0.4% (responsible for garlic's pungency) 2. Microbiological Standards Total Plate Count: ≤ 50,000 CFU/g Yeast & Mold: ≤ 100 CFU/g E. coli: Absent Salmonella: Absent Coliforms: ≤ 100 CFU/g 3. Nutritional Composition (Approximate per 100g) Energy: 330–370 kcal Carbohydrates: 70–75g Protein: 15–20g Fiber: 2–5g Fat: ≤ 1g Calcium: 30–100mg Iron: 2–5mg 4. Heavy Metal Limits (as per EU/US Standards) Lead (Pb): ≤ 0.1 ppm Arsenic (As): ≤ 0.5 ppm Cadmium (Cd): ≤ 0.1 ppm Mercury (Hg): ≤ 0.1 ppm
HS code: 0910 12 90 1. Physical & Chemical Properties Appearance: Fine, free-flowing powder Color: Light yellow to beige Odor & Taste: Strong, characteristic ginger aroma and spicy flavor Moisture Content: ≤ 8% Particle Size: 80–100 mesh (or as per buyer requirement) Ash Content: ≤ 6% Bulk Density: 0.40 – 0.70 g/ml 2. Microbiological Standards Total Plate Count: ≤ 50,000 CFU/g Yeast & Mold: ≤ 100 CFU/g E. coli: Absent Salmonella: Absent Coliforms: ≤ 100 CFU/g 3. Nutritional Composition (Approximate per 100g) Energy: 330–370 kcal Carbohydrates: 60–70g Protein: 8–10g Fiber: 5–10g Fat: ≤ 5g Calcium: 20–50mg Iron: 2–5mg Gingerol Content: ≥ 1.5% (Responsible for pungency and medicinal properties) 4. Heavy Metal Limits (as per EU/US Standards) Lead (Pb): ≤ 0.1 ppm Arsenic (As): ≤ 0.5 ppm Cadmium (Cd): ≤ 0.1 ppm Mercury (Hg): ≤ 0.1 ppm
HS CODE: 1211 90 32 1. Physical & Chemical Properties Appearance: Fine, free-flowing powder Color: Green to dark green Odor & Taste: Strong, characteristic aroma with a slightly bitter taste Moisture Content: ≤ 7% Particle Size: 80–100 mesh (as per buyer requirement) Ash Content: ≤ 5% Bulk Density: 0.3 – 0.6 g/ml Total Phenolic Content: ≥ 2% 2. Microbiological Standards Total Plate Count: ≤ 10,000 CFU/g Yeast & Mold: ≤ 100 CFU/g E. coli: Absent Salmonella: Absent Coliforms: ≤ 10 CFU/g 3. Nutritional Composition (Approximate per 100g) Energy: 250–300 kcal Carbohydrates: 40–50g Protein: 10–15g Fiber: 10–15g Fat: ≤ 5g Calcium: 100–200mg Iron: 5–10mg Vitamin C: 10–30mg Eugenol Content: ≥ 1% (Responsible for medicinal properties) 4. Heavy Metal Limits (as per EU/US Standards) Lead (Pb): ≤ 0.5 ppm Arsenic (As): ≤ 0.5 ppm Cadmium (Cd): ≤ 0.2 ppm Mercury (Hg): ≤ 0.1 ppm
#SF-246, Aristo aura, opp. Shanghani skyz, Priya cinema to Navrachna University road, High Tension crossing, Bhayli TP-2 Vadodara-391410, Gujarat India.
+91 7984924102, 7600401146
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