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Product List (Total 27 Products)

1. Dehydrated Garlic Granules

Specifications: 1) 8-16 mesh: 1.25-2.5mm 2) 16-26 mesh: 0.71-1.25mm 3) 26-40 mesh: 0.45-0.71mm 4) 40-60 mesh: 0.28-0.45mm 5) Moisture: <6% 6) SO2 content: 50ppm (max.) ...
Last Updated: Nov 25, 2008

2. Dehydrated Garlic Powder

1) Color: Natural white or yellowish, no obvious dark spots 2) Size: 80-100mesh, 100-120mesh 3) Moisture: 6.0% max 4) Sulfur dioxide: Less 50. 5) Supply period: all year ...
Last Updated: Nov 25, 2008

3. Fresh Garlic Cloves

150-250/kg 250-350/kg 350-450/kg 450-550/kg Small: 550-650/kg, 600-800/kg Packing: 500g x 20 nitrogen bags/ctn; 1kg x 10 nitrogen bags/ctn; 3lbs x 6nitrogen bags/ctn; ...
Last Updated: Nov 25, 2008

4. Canned Garlic

1) New crop: July 2) Supply availability: Year round 3) Size: 3 × 3 ×3mm, 4 × 4 × 4mm Inner packing: Glass/plastic jar Outer packing: 12jara/ctn
Last Updated: Nov 25, 2008

5. Fresh Carrot, Vegetable

S Grade: 100-150g M Grade: 150-200g L Grade: 200-250g XL Grade: 250-300g XXL Grade: 300-350g Packing: 10kg/20kg/carton with a plastic bag.
Last Updated: Nov 25, 2008

6. Garlic Sprout (Stem), Vegetable

1)size: 35 cm up, 100g/bundle, 200g/bundle, 250g/bundle, 300g/bundle, 500g/bundle etc. 2)packing: 10kg/ctn.
Last Updated: Nov 25, 2008

7. Ginger, Vegetable

Features: 1) Variety: Keep fresh ginger and air dried fresh ginger 2) Sizes: 50g, 100g, 150g, 200g, 250g, 300g, 350g up 3) Origin: From the best ginger source in China ...
Last Updated: Nov 25, 2008

8. Fresh Chinese Cabbage

Product Description Our fresh Beijing cabbage is in fresh green color, ball form, leaves thick, tender, sweet and crisp. We can export throughout of the year. Weight: 0. ...
Last Updated: Nov 25, 2008

9. Fresh Garlic Pastes / Puree

Inner Packing: 180g, 250g, 300g/Jar 10kg, 25kg, 50kg/Drum
Last Updated: Nov 25, 2008

10. Garlic, Vegetable

Variety: 1) Pure White Garlic (Snow White garlic); 2) Normal White Garlic(red garlic); Features: 1) Sizes: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up ...
Last Updated: Nov 25, 2008