Dried Sweet Red Pepper Paprika Pods

Price $1500.00 Compare
Min Order 16 Tons
Availability In Stock
Shipping From Shandong, China
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ZIBO DAOHE INTERNATIONAL TRADING CO., LTD

VIP   Audited Supplier 2 years
Profile Certified by SGS/BV
  • Shandong, China
  • Shelley (Ms.)  
    Marketing Director
DIS006
Natural Flavor
Solid
24 Months
Honglong 23
10 Ppb
Free
1%
Carton
100% natural
China
090422
Product Description
Sweet Table Paprika Pods Whole New Crop 2024
Certification: QS / FDA / Kosher / Halal/ISO
1. Stem, sepal and seed: With and without. 
2. Size: 10cm and up. 
3. Grade and standard: A, B, A+B. 
4. ASTA Value: 220 ASTA, 160-200ASTA, 140ASTA, 120ASTA, 100ASTA, 80ASTA, 60ASTA.  Grade A in china is 160-200 ASTA. 
5. Color: Whole red, refinedly selected. 
6. Flavor/ Aroma: Sweet. 
7. Supplying capacity: 35, 000MT/year. 
8. Supplying period: all the year round. 
9. Storage and conveyance: 20/40 feet reefer container or dry container. 
10. Hot Unit: 450shu max
11. Moisture: 16-18%. 
12. Ash: 7% max
13. A.L.A.: 1.5% max
14. E.Coli: Neg
15. Salmonella: Neg./ 375g
16. Speckle: 5% max 
17. Aflatoxin B1: 5ppb
18. Aflatoxin Total: 10ppb max
19. Ochratoxin: 15ppb max
20. Packing: 50/60kg pressed bale.
         25lbs carton packaging. 
         10kg vacuum packaging.

As a professional manufacturer and exporter of dried chili/paprika, we have been providing high quality products and excellent customer service all the time.

We are certified by ISO9001, 22000, HALAL, KOSHER, HACCP and FDA.

With the advantages of qualified raw materials, advanced production equipment, strict production management,and quality control system, the products sell well in North America, South America, European Union, Africa. the Middle East and East Asia.

Our headquarters is located in Jiaozhou Shandong province, a city known as the hometown of paprika. Close to Jiaodong International Airport and Qingdao port, our bulk goods will be transported to the port at the earliest time after the completion of production, then shipped to customers worldwide.

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