Request For Quotation Purchasing Food Products

Fresh Brussels Sprouts. The Leaf Blade Is Green Or Grayish-Green, Covered With A Slight Waxy Coating, The Edges Are Slightly Curved Or Smooth. The Diameter Of The Cabbage Is No More Than 3 Cm. At The Time Of Delivery They Must Be Fresh, Not Wilted, Free From Diseases, Not Cracked, Not Wet, Free From Damage By Pests, Uniform In Color Characteristic Of The Given Botanical Variety, And Not Ugly. The Packaging Must Not Be Deformed. Net. Quality Assessment Appearance, Smell, Taste Determine Organoleptic Properties., Fresh “Green Beans”, Appearance: Elliptical, White, With Strong Veining Round; Curved; The Parchment Layer Is Missing; Color Yellow; Pod Length No More Than 14 Cm; At The Time Of Delivery Must Be Fresh, Not Withered, Free From Disease, Not Cracked, Not Wet, Without Damage By Pests, Uniform In Color Characteristic Of This Botanical Variety, Not Ugly. Humidity: No Excessive External Humidity. The Packaging Must Not Be Deformed. Marking: Product Name, Manufacturers Trademark, Net Weight. Quality Assessment Appearance, Smell, Taste, Determine Organoleptic. Availability Of Certificates, Fresh Broccoli. Appearance Of Broccoli Heads: Fresh, Whole, Undamaged, Healthy, Clean, Free From Damage By Agricultural Pests; Without Excessive External Humidity; The Stem Is Cut At A Right Angle. Broccoli Must Have The Characteristic Characteristics Of Its Botanical Variety. The Heads Are Dense, Without Spots, The Buds Are Completely Closed; The Flowering Stem Is Dense And Quite Delicate. Minor Defects In Shape And Color Are Allowed; The Presence Of Green, Fresh, Intact Soft Leaves On The Head. Qualitative Characteristics: Smell And Taste Characteristic Of This Botanical Variety, Without Foreign Smell Or Taste. Hollow Stems Are Not Considered A Defect, Provided They Are Fresh. The Heads Should Not Be Rotten, Not Frostbitten, Without Signs Of Damage. Head Height (From The Cut Of The Flowering Stem To The Top Of The Head), No More Than 20 Cm. Humidity Without Excessive External Humidity. Delivery Of Goods According To The Customers Request., Fresh Cauliflower. Appearance: Fresh Cabbage Heads With Leaves, Or Trimmed, Whole, Clean, Healthy, Typical Shape And Color For The Botanical Variety, Without Mechanical Damage, With A Stump No More Than 2 Cm Below The Last Covering Leaf. Quality Characteristics: Cabbage Heads Are Compact, Normally Formed, With Tightly Fitting Shoots Of The Head, Uniform White Or Slightly Creamy In Color, The Leaves Are Fresh. Minor Surface Defects Are Allowed, Provided That They Do Not Affect The General Appearance, Quality, Keeping Quality And Presentation Of The Product In The Package. The Smell And Taste Are Characteristic Of This Botanical Variety, Without Any Foreign Smell Or Taste. Steamed, Moldy, Rotten And Frostbitten Are Not Allowed. Humidity: No Excessive External Humidity. Quality Assessment Appearance, Smell, Taste Determine Organoleptic Properties., “Peking Cabbage” Is Fresh, The Fruits Are Unsprouted, Have A Typical Shape And Color For The Botanical Variety, And Are Not Damaged By Agricultural Pests. Smell And Taste: Characteristic Of This Botanical Variety, Without Foreign Smell Or Taste. Head Density: Dense Or Less Dense, But Not Loose. Each Sheet Should Has A White, Flat Or Triangular Midrib, The Edges Of The Leaves Are Jagged Or Wavy, The Inner Part Of The Leaf Is Slightly Pimply, And The Cylindrical Heads Are Elongated. The Head Of Cabbage Is Yellow-Green When Cut. The Color Of The Leaves Should Vary From Yellow To Bright Green. The Protein Content In The Leaves Should Be 1.5-3.5%, And Ascorbic Acid 4-5 Times More Than In Lettuce Leaves. Nutritional Value Is Associated With A High Content (Mg/100 G Of Raw Material) Of Vitamins C (60-95), B1 (0.10), B2 (0.08), B6 ​​(0.16), Pp (0.6), A (0.1-0.2). Contains Large Amounts Of Citric Acid And Carotene. Quality Assessment Appearance, Smell, Taste, Determine Organoleptic.