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    DESICCATED COCONUT

    DESICCATED COCONUT
    DESICCATED COCONUT
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    Product Code : DESICCATED COCONUT
    Brand Name : DESICCATED COCONUT
    Product Description

    Founded by a team of management with over 15 year experience in import - export of agricultural products and supported by strong financial resource, SONGHYGIALAI has been affirming itself as a regular supplier and reliable partner to our customers. 

     Located in Gia Lai Province the ideal land of gold agricultural product ( black pepper, coffee, tapioca, etc ) - SONGHYGIALAI has taken advantages of buying the cargo directly form local farmers before having them processed, which shortens the delivery time as well as reduces costs of final product. Therefore, our products are insured with high quality at best price and fastest delivery.

    VIETNAM DESICCATED COCONUT HIGH FAT MEDIUM GRADE

    A. PHYSICAL

    Color                            
    :Natural White, free from rancidity, musty 
    Flavor 
    :Mild and sweet coconut taste with no off-flavor 
    Impurities:Not more than 5 dark specks per 100 gram
    Particle size:About 5mm : 10% ; Between 3 – 5 mm : 75% ; Below 3mm : 15%

    B. CHEMICAL                 

    Fat Content  
    :65 ± 3 %                                       

    Free Fatty Acid  

    (as lauric acid)

    :0.3 % maximum 
    Moisture content   
    :3.0 % maximum 
    Residual SO2 
    :100 ppm maximum 

    C. MICROBIOLOGICAL

    E.Coli          
    :Negative                        
    Salmonella 
    :Negative 

    VIETNAM DESICCATED COCONUT HIGH FAT FINE GRADE

     

    A. PHYSICAL 

     

    Color:Natural White, free from rancidity, musty 
    Flavor: 
    Mild and sweet coconut taste with no off-flavor
    Impurities:Not more than 5 dark or yellow specks per 100 gram
    Particle size:           About > 2.5 mm < 3mm : 10% ; Between 2 - 2.5 mm: 70% ; Below 2mm: 20%

     

    B. CHEMICAL                          

     

    Fat Content:   
    65 ± 3 %                                                            

    Free Fatty Acid:

    (as lauric acid)

    0.3 % maximum
    Moisture content:3.0 % maximum
    Residual SO2:100 ppm maximum

     

    C. MICROBIOLOGICAL                      

     

     

     

    E.Coli:
    Negative                                           
    Salmonella:    
    Negative 

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