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Procedure FOB Buyer issues ICPO along the following documents, Buyerâ??s Company Certificate of Registration or Companyâ??s Profile in accordance to Sellerâ??s delivery transaction terms. 2 . Seller issue to buyer the Sales Purchase Agreement Contract with Commercial Invoice, Buyer sign with initials and return back to Seller along Buyer Logistics Documents for Reception of the Product which Include (Tank Storage Agreement with the Buyer Tank Farm/Tank Lessor/Tank Operator for Seller Confirmation & Approval / Acceptance). Note: Buyerâ??s TSA must not exceed at most,14 days from date of issuance. 3. Seller provides the following PPOP documents t o Buyer via E â?? â?? â?? â?? â?? â?? Product Quality Passport (GOST R Certification) Standard. Allocation Transaction Passport Certificate. Statement of Product Availability. Letter of Commitment to Supply. PreInjection receipt. Reservoir Storage Receipt. Mail or Fax if required. Within 5 days upon the receipt & verification of the above PPOP documents, Buyer Provide its Tank Receipt/ Coordinate for Reception of product at Delivery Port. 4. NCNDA/IMFPA to be sign by all parties for commissions payment awaren ess. 5. Upon Seller Receipt and Confirmation of Buyer Reception / Storage Facility Tank Receipt/ Coordinate, Seller Commence the Delivery / Injection to Buyer Reception Facility at Delivery Port and Issue to Buyer the Delivery / Injection Report Documents along with DTA in other for Buyer to conduct Diptest inspection at buyerT/T to Seller â?? s reserved Storage Facility. 6. Upon satisfactory Dip Test Inspection carried out by the buyer, Buyer Makes Payments via MT103 â?? s Beneficiary Account for the Total Cost of Product Delivered into its Reception Facility at Delivery Port and lift the Product with TITLE OWNERSHIP AND ALL EXPORTATION DOCUMENTS is handed Over to Buyer. 7. Seller pays Commission to all Intermediaries Involve in the Transaction as Per NCNDA/IMF PA Signed and Submitted by Intermediaries to Seller for Approval and Final Endorsement.
INGREDIENTS : Strawberries. The product contains no additives and or preservatives.
CUT AND SIZE: Practically uniform in size average diameter 25-35 mm. at least 85% of the fruits must meet the above specs. A 15% tolerance is permitted for under and oversize fruits.
BLANCH: This product is not blanched.
FREEZING METHOD: Individual quick frozen (IQF)
ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and aroma, typical of strawberries that have reach full ripeness.
COLOR: Reasonably uniform typical bright pink. A maximum of 5% is tolerated for
fruits outside of the above described color.
MINOR DEFECT: For a 1kg sample:
- Maximum 4 uncapped berries with stems or sepal-like bracts attached.
- Maximum 6 immature (green) or 1 dried berry
- Maximum 4 pieces of leaf larger than sq.
- Maximum 7% of berries showing mechanical or insect are damages
- If any 2 of the defects mentioned above reach the allowable maximum tolerance, then any other must be absent.
MICROBIOLOGY COUNT: Total plate count: 250 000 CFU/g Max.
Total coliform: 100 CFU/g Max.
E.coli: 10 CFU/g Max.
Listeria Monocytogenes Negative in 25g.
Salmonella Negative in 25g.
GMO STATEMENT: This product has not been or is not issued genetically modified
and it does not contain ingredients that have been genetically modified.
PESTICIDES: Maximum residue levels established by EU authorities are respected.
FOOD SAFETY: Food safety standards such as third-party audits are required.
INGREDIENTS : Strawberries. The product contains no additives and or preservatives.
CUT AND SIZE: Practically uniform in size average diameter 25-35 mm. at least 85% of the
fruits must meet the above specs. A 15% tolerance is permitted for under
and oversize fruits.
BLANCH: This product is not blanched.
FREEZING METHOD: Individual quick frozen (IQF)
ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and aroma,
typical of strawberries that have reach full ripeness.
COLOR: Reasonably uniform typical bright pink. A maximum of 5% is tolerated for
fruits outside of the above described color.
CHEMICAL SPECS: BRIX: 7 (20 �° c).
Ph.: 3.1 â?? 3.5 (20 �° c).
Oxidative Enzymes: Oxidized pieces N/A.
Ash: Donâ??t Exceed 1.5 % (Dry Weight).
MAJOR DEFECTS: No tolerance for foreign matter.
MINOR DEFECT: For a 1kg sample:
- Maximum 4 uncapped berries with stems or sepal-like bracts attached.
- Maximum 6 immature (green) or 1 dried berry
- Maximum 4 pieces of leaf larger than sq.
- Maximum 7% of berries showing mechanical or insect are damages
- If any 2 of the defects mentioned above reach the allowable maximum tolerance,
then any other must be absent.
MICROBIOLOGY COUNT: Total plate count: 250 000 CFU/g Max.
Total coliform: 100 CFU/g Max.
E.coli: 10 CFU/g Max.
Listeria Monocytogenes Negative in 25g.
Salmonella Negative in 25g.
GMO STATEMENT: This product has not been or is not issued genetically modified
and it does not contain ingredients that have been genetically modified.
PESTICIDES: Maximum residue levels established by EU authorities are respected.
FOOD SAFETY: Food safety standards such as third-party audits are required.
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INGREDIENTS : 100% Broccoli. The product contains no additives and or preservatives.
CUT AND SIZE: Consists of 30 -50 mm > 50 mm Not Exceed 20 % by Number, Calibration 20-40,
and 40-60.
BLANCH: This product is blanched sufficiently to inactivate the peroxidase enzyme
system.
FREEZING METHOD: Individual quick frozen (IQF)
ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and
aroma, typical of fresh broccoli that has reached right maturity. Free from
objectionable flavor or odor.
COLOR: The broccoli possesses a characteristic green color which may include lighter
colored areas typical of young and tender broccoli that do not materially affect
the appearance of the product. Product shall consist of bright green to light
green stalks with dark green head material. Maximum tolerance for color
variation or seriously discolored units is 5% total by weight.
MAJOR DEFECTS: No tolerance for foreign matter.
MINOR DEFECT: Not more than 2 units or 20% by count (whichever is greater) may show
damage caused by poor trimming, pithiness or hollow stems, insect or
pathological injury. Tolerance of 2.5% by weight for stem/stalk material.
MICROBIOLOGY PROPERTIES:
Test Upper limit value which cannot be exceeded Reference
Total Plate Count < 100,000 cfu/gm ISO: 4833/2013 Part 2
Coliforms < 100 cfu/gm ISO-CD- 4832-2006
E-Coli Absent ISO: 16649-2-2001 Part 2
Yeast & Mold < 50 cfu/gm ISO: 21527-1-2008 Part 1
Staphylococcus Absent ISO 6888-1 Part 1
Salmonella Absent ISO 6579-2002
Enterobacteriaceae < 100 cfu/gm ISO 21528-2
Norovirus- Hepatitis A Absent ISO 15216
Listeria monocytogenes Absent ISO 11290-1
When tested by appropriate methods of sampling and examination, the product:
- Shall be free from microorganisms in amounts which may represent a hazard to health;
- Shall be free from parasites which may represent a hazard to health.
- Shall not contain any substance originating from microorganisms in amounts which may represent a hazard to
health.
GMO STATEMENT: This product has not been or is not issued genetically modified and it does
not contain ingredients that have been genetically modified.
PESTICIDES: Maximum residue levels established by EU authorities are respected.
FOOD SAFETY: Food safety standards such as third-party audits are required.
CUT AND SIZE: Cut Green Beans: transversely cut pods in which 80 % or more by count of the units are applicable with the Require Size Maximum Linear Dimension is (20-40 mm), tolerance of size defects Maximum 20 % w/w.
BLANCH: Green beans are blanched and IQ Frozen, the blanching must be sufficient to guarantee the stability of the color and the flavor, and so as to get a negative enzymatic assay. After IQF, product must appear individually and not be clumped; the product is suitable for vegetarians and vegans.
FREEZING METHOD: Individual quick frozen (IQF).
ORGANOLEPTIC VALUATION: The color even green, smell and flavor typical and fresh taste, not strange taste. The smell is pleasantly fresh, the texture is firm, not tough, when defrosted it can be slightly softened having texture of fresh vegetables.
MAJOR DEFECTS: No tolerance for foreign matter.
DEFECT EVALUATION:
PARAMETER VALUE
1 - Rusty spots, wind damage Not Exceed 2 Pcs
2 - Foreign Vegetable matter (EVM) Harmless vegetables impurities of the same pomology as the product: Beans with tops not removed (Stalks etc.) Max 2 Pcs
3 �¢?? Stalks end Max 2 Pcs
4 - Oxidized ends Max 2 Pcs
5 - Yellowish / browning / Discoloration Mass content of vegetables not corresponding to the specified color characteristics 2% w/w
6 - Insect Injury , Fungus Injury Absent
7 - Freezing burn Absent
8 - Broken or Split Beans 2% w/w
9 - Seeds discrete Absent
10 - Foreign matter
(Any extraneous impurities not typical for vegetables: container remains, pieces of packaging, wood bits, glass, metal, paper, etc.) Not allowed
MICROBIOLOGY PROPERTIES:
TESTS upper limit value which cannot be exceeded Reference
Total Plate Count < 100,000 cfu/gm ISO: 4833/2013 Part 2
Coliforms < 100 cfu/gm ISO-CD- 4832-2006
E-Coli Absent ISO: 16649-2-2001 Part 2
Yeast & Mold < 50 cfu/gm ISO: 21527-1-2008 Part 1
Staphylococcus Absent ISO 6888-1 Part 1
Salmonella Absent ISO 6579-2002
Enterobacteriaceae < 100 cfu/gm ISO 21528-2
Norovirus- Hepatitis A Absent ISO 6579-2002
Listeria monocytogenes Absent ISO 11290-1
When tested by appropriate methods of sampling and examination, the product:
- Shall be free from microorganisms in amounts which may represent a hazard to health;
- Shall be free from parasites which may represent a hazard to health.
- Shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
GMO STATEMENT: This product has not been or is not issued genetically modified, and it does not contain ingredients that have been genetically modified.
PESTICIDES: Maximum residue levels established by EU authorities are respected.
FOOD SAFETY: Food safety standards such as third-party audits are required.
