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Sdb Excellent

Supplier From Serbia
Nov-19-18
Supplier : Meat, food products

Services : Import and export
Established: 2018

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Contact Details:
Nemanjina 2
Pancevo 26000
Serbia


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Canned Chicken, A

$1 - $3.50 / Piece (FOB)
MOQ: Not Specified
 
Canned Chicken | Gourmet Flavored | FOB Thailand
Certified by: GHP, HACCP, BRC, US FDA, HALAL, ISO 9001

Price : USD 1.00-3.50

Product Description :

Our Canned Chicken is crafted from 100% premium chicken breast, cooked and sealed at peak freshness, then infused with rich, savory flavors. Whether for retail, foodservice, or private label, our ready-to-eat canned chicken offers convenience, taste, and trusted safety all made in Thailand under strict international standards.

No artificial colors, no preservatives just quality protein packed with flavor.

Product Specifications:
Main Ingredient: Chicken Breast (100%)
Can Sizes: 85g, 150g, 200g, 400g (customizable)
Shelf Life: 2-3 years
Preservatives: None
Additives: No artificial colors or flavors
Packaging: Easy-open lid, retail-ready cans or OEM available
Origin: Thailand
MOQ: 1 x 20FT container
Supply Capacity: 100,000 cans/day
Price Range: FOB Thailand $1.00-$3.50 per unit

Key Features:
Made from 100% real chicken breast
Ready-to-eat, shelf-stable, and protein-rich
Available in multiple gourmet flavors
Long shelf life with no refrigeration required
Perfect for retail, camping, meal prep, or emergencies
OEM/ODM and private label services available
Export-grade packaging

Certified & Compliant:
GHP - Good Hygiene Practices
HACCP - Food Safety Management
BRC - Global Standard for Food Safety
US FDA - U.S. Regulatory Compliance
HALAL - Certified for Muslim Markets
ISO 9001 - Quality Management System
Keywords : Halal Canned Chicken
Canned Chicken Exporter
Canned Chicken Supplier

Place Of Origin : Thailand
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Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.

Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.

Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
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