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Meno Investment Limited

Supplier From Kenya
Jun-19-21
Supplier : Frozen pork, chicken, beef, egg, lamb, mutton, turkey

Established: 2015

Verification Status



Contact Details:
Nairobi
Nairobi 254
Kenya


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The eggs are preserved in the cleanest of environments and are packed in the safest materials and international standards.

Fresh White and brown eggs
Color : White & Brown
Size : Small, Medium, Large and Extra large
Weight: Ranging from 45gms to 63gms.
Available Grade: A

Egg Size required 80 % Large ( 60 to 64 gms ) 20 % Medium ( 55 to 59 gms) 80% (White shell eggs ) & 20% ( Brown Shell Eggs)


Shipment Details.

1. Number of Eggs per Tray = 30
2. Number of Trays in Carton = 12
3. Number of Eggs in Carton Box = 360
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Frozen Pork Tails

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Supplier From Saint-Paul, France
 
100% Health certified with First class storage facility and production house.

Packaging in Cartons


Package: 20 kg frozen pig tail in poly-nylon within a white shirring carton.


Expire date: Two Year after production date (in frozen condition)

Storage:

Stored at -18C, manufacturer's cold store.



Shelf Life:

24 month



Packaging:

Frozen in block weight, kg: 15, packed in cartons.
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Frozen Pork Tongue

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Supplier From Saint-Paul, France
 
washed clean and fresh
no blood stain
healthy for human consumption
Quality processed Frozen Pork tongue
frozen pork cutting parts.


1 Poly bags of 10kg each = 10kg per carton

*Frozen Temperature:*
- Blasted at minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- The temperature during Transportation: minus 18 degrees Celsius
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Frozen Pork Head

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FROZEN PORK HEAD

A Grade

20 kg Boxes

Whole or 1/2 cut



NO BROKEN BONE

NO BED SMELL

NO SKIN

1/2 CUTTING FOR PACKING

1 X 40 FCL HQ RF HQ CNT IN THE 26 MT

Storage conditions: -18C to -20C
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Frozen Pork Whole Carcass

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washed clean and fresh
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Frozen Temperature:


- Blasted at: minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- Temperature during Transportation: minus 18 degrees Celsius

Frozen Pork Meat

Specification: Without skin, fat and bones; each half carcass cut into the following four pieces:
1.Nape: Each piece weighing 0.8kg net min.
2.Shoulder: Each piece weighing 1.35kg net each min.
3.Loin: Each piece weighing 0.55kg net each min.
4.Leg: Each piece weighing 2.2kg net each min.
With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.

Verification Status