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Magnesium Sulphate
ONION
Varieties: * Red: Best for salads and pickling (sharp flavor, vibrant color).
Yellow/Brown: Best for all-purpose cooking and caramelizing (high sugar content).
White: Best for Mexican cuisine and salsas (crunchy, sharp, and clean).
Flavor Profile: Ranges from sharp and spicy to mild and sweet, depending on the variety and cooking method.
Key Specifications
Nutritional Value: Low in calories but high in Vitamin C, B6, and potassium. They are rich in antioxidants (especially quercetin).
Storage Life: Very shelf-stable. Can last 2 to 4 weeks at room temperature or up to 2 to 3 months in a cool, dark, dry place with good ventilation.
Size Grades: Generally categorized as Small (20-40mm), Medium (40-60mm), and Large/Jumbo (70mm+).
COCONUTS
Scientific Name: Cocos nucifera
Physical Appearance: Brown, hard woody shell with a small portion of husk left at the top (tuft).
Internal Composition: Contains a layer of firm, white edible meat (kernel) and clear, sweet coconut water.
Weight: Typically ranges from 400g to 800g per piece (depending on grade).
Maturity: Harvested at full maturity (usually 11–12 months) to ensure maximum oil content and thick kernel development.
Shelf Life: High durability. Can last 45 to 60 days if stored in a cool, dry, and well-ventilated place.
Ease of Use: Much easier to crack open compared to a full-husked coconut, as the bulky outer layer is already gone.
Coir pit
Xanthan Gum Powder
Banana
Appearance: Should be free from significant bruising, neck breaks, or fungal spots (for commercial grade).
Finger Length: Standard export bananas usually range from 15cm to 20cm.
Calibration: Measured by the diameter of the fruit to ensure uniformity in packaging.
Cluster Integrity: Usually sold in "hands" or clusters of 4 to 7 fingers to minimize moisture loss and mechanical damage.
GL Trustmark
