Catalogo global completo noviembre 2014

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PRODUCT CATALOGPRODUCT CATALOGPRODUCT CATALOGPRODUCT CATALOG

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Global Trade Argentina Global Trade Argentina Global Trade Argentina Global Trade Argentina is an international trading company with 15 years expertise , situated in Rosario, Santa Fe province, 300km north of the city of Buenos Aires, Argentina. Our activity is to operate with the Arab world as sales representati-ves of the main suppliers of high-quality goods. Our interest started when we discovered the vast range of possibili-ties that came from trying to satisfy the needs and demands of im-portant markets in Middle East and Africa with Argentine products. In addition, most of its executives are of Arabic origin, which ena-bles them to deeply comprehend Arabic idiosyncrasy and culture. We coordinate contact between customer and provider, supervise transactions, documents and any other trading duty and provide after-sales support. We work with a wide range of foodstuff from leading Argentinean and South American industries. If required by the client, we can provide as well carparts and industrial goods, Our aim is to show the traditional quality and prestige of Argentine products to the world.

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Corrientes Av. 720 1º S2000CTT, Rosario, Santa Fe, Argentina

Phone: 54 0341 425352 / 423564 Fax: 54 03414405628

[email protected]

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Product Catalog 2014Product Catalog 2014Product Catalog 2014Product Catalog 2014

Table of ContentsTable of ContentsTable of ContentsTable of Contents

AttentionAttentionAttentionAttention

All the products offered in this catalogue are merely

illustrative.

Their availability are determined by production procedures, harvest

seasons and/or captures.

If you would like to receive its technical specifications, prices or

further information, contact us at [email protected]@[email protected]@globaltradeargentina.com.

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Dairy products 03

Dulce de Leche / Spread Milk 07

Edible Oils 09

Fish & Seafood 11

Fruits 19

Honey 21

Legumes 22

Meat (Lamb) 25

Poultry 27

Rice 29

Sweet Cocoa 30

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DIARY PRODUCTSDIARY PRODUCTSDIARY PRODUCTSDIARY PRODUCTS

BUTTERBUTTERBUTTERBUTTER

Packets of 2.5 kg.

Packets of 25 kgs.

Appearance: Solid consistency.

Texture: Smooth and uniform.

Colour: White yellowish.

Flavor and smell: Characteristic soft flavor, delicate aroma, without any

odd flavor or smell .

CHEESECHEESECHEESECHEESE

EdamEdamEdamEdam

Is a semi-hard cheese. Most "young" Edam

cheese has a very mild flavor, slightly salty

or nutty, and almost no smell . Presented in

blocks or balls.

GoudaGoudaGoudaGouda

It is a semi-hard cheese celebrated for its

rich, unique flavor and smooth texture.

Presented in wheels or blocks.


Phone: 54 0341 425352 / 423564 Fax: 54 03414405628

[email protected]

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Sardo Sardo Sardo Sardo

Argentinean semi-hard or hard, granular chee-

se. It is mild, salty in flavor and when young,

is smooth in texture. As it ripens, Sardo turns

dry, crumbly and apt for grating. Presented

in 3,5 kgs. flat wheels.

ReggianitoReggianitoReggianitoReggianito

Reggianito is a hard, granular Argentinean

cheese. Less expensive than Parmigiano

Reggiano, Reggianito is often sold as

Parmesan in the United States. It is salty,

grating cheese with a grainy texture.

Presented in 6,5 kgs. flat wheels.

ParmesanParmesanParmesanParmesan

Is a hard, granular cheese, cooked but not pres-

sed. True Parmigiano-Reggiano cheese has a

sharp, complex fruity/nutty taste with a

strong savory flavor and a slightly gritty texture.

Presented in wheels.

www.globaltradeargentina.com

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MozzarellaMozzarellaMozzarellaMozzarella

Mozzarella cheese is a semi-hard, fatty

cheese consumed all over the world. It

has a smooth, fibrous, elastic texture; a

lactic, mild smell and a bland flavour.

Presentation: 4 and 20 kg blocks.

Grated CheeseGrated CheeseGrated CheeseGrated Cheese

The product resulting from grating or

shredding low-moisture cheeses, like

Parmasan and Reggianito cheeses.

Granules with size and characteristic

flavor depending on the employed

cheese type.

CREAMCREAMCREAMCREAM

I t is the product obtained by sponta-

neous separation or centrifugalization

of milk apt for the consumption.

Presented in 5 lts. bucket (l iquid), as

well as 5kgs. and 25 kgs. bags

(powdered).


Phone: 54 0341 425352 / 423564 Fax: 54 03414405628

[email protected]

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LACTOSELACTOSELACTOSELACTOSE

It is milk sugar obtained from cheese sweet whey through suitable tech-

nological procedures, with no less than 98% monohydrate lactose. Its

bland flavor has lent to its use as a carrier and stabil iser of aromas and

pharmaceutical products. Lactose is not added directly to many foods,

because its solubil ity is less than other sugars commonly used in food.

Infant formula is a notable exception,

where the addition of lactose is necessary

to match the composition of human milk.

Presented in 25 kg. bags.

POWDERED MILKPOWDERED MILKPOWDERED MILKPOWDERED MILK

It is the product resulted from the dehy-

dration of standardised milk by means of

suitable technological processes.

White yellowish powder, characteristic

smell and flavor, without foreign subs-

tances.

Presented in 25kg bags or 500grs. boxes.


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DULCE DE LECHE DULCE DE LECHE DULCE DE LECHE DULCE DE LECHE

Spread MilkSpread MilkSpread MilkSpread Milk

I t is a confection prepared by slowly heating sweetened milk to create a

product that derives its taste from the Maillard reaction of the product,

changing flavor and color. Literally translated, it means

"candy of milk".

The Argentine Food Code stipulates the minimum requirements for a

product to be called "dulce de leche": cow's fresh milk, sugar, vanil la

(or artificial vanil la) and a pinch of sodium bicarbonate .

Dulce de leche is used to flavour candies or fil l ing for pastries, su-

chas cakes, churros, cookies (see alfajor), crème caramel (known

as flan in Spanish and Portuguese-

speaking regions), and ice creams.

As dulce de leche is becoming

increasingly popular, it is also be-

coming much more widely availa-

ble, being present nowadays all

over the world.


Phone: 54 0341 425352 / 423564 Fax: 54 03414405628

[email protected]

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Because of its multiple uses, Argentina produces different varieties of

spread milk, among which include:

- The "traditional" type (l ighter consistency and bright colour)

- The patissier type (especially made for pastry, it is thicker, con

centrated and opaque coloured)

- The ice cream (special for processing frozen flavored milk candy

or gelatto - industrial use).

- Special types: Dulce de Leche can be also produced low fat, mixed

with chocolate and even with Kosher certificates .

This product can be presented in diffe-

rent packagings, according if it is for fi-

nal consumption or industrial use.

It can be found in plastic or glass cups

of 200grs. to 1 kg, in cardboard pots of

500 grs. to 25 kgs., or in cans of 1kg to

10kgs.

Dulce de leche is one of most famous Argentinian products, given its

flavour, its multiple uses and its Premium Quality. It is commercialiazed

all year long and one of the export products that our country is best

known for.

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EDIBLE OILSEDIBLE OILSEDIBLE OILSEDIBLE OILS

CORN OILCORN OILCORN OILCORN OIL The product resulting from the mechanical extraction of corn seeds obtained from a wet mill ing process. Corn oil is regarded highly for its functionality, exceptional flavor, eco-nomy, and health benefits. Presented in bot-tles of 1, 2, 3, 5 lts. , or bulks. Crude Crude Crude Crude Raw material is used for oil refinery plants. Also as a source of energy for animal nutri-t ion plants and as alternative source for the production of biofuels. Available in bulks. RefinedRefinedRefinedRefined Oil refining process gives corn oil one of the qualit ies consumers value most: its excellent frying quality and resistance to smoking or discolo-ration. SOYBEAN OILSOYBEAN OILSOYBEAN OILSOYBEAN OIL It is a vegetable oil extracted from the seeds of the soybean. Presented in 900 ml., 1lt . , 5lts. bottles Degummed Raw Degummed Raw Degummed Raw Degummed Raw This product allows multiple applications, such as chemical industry, paints, agricultu-ral chemicals and ferti l izers, soaps, plastic and adhesive substances. Balanced food it is used in concentrated food formulation for animals as an energy source. Available in bulks. RefinedRefinedRefinedRefined It is a popular vegetable oil that is valued for its affordabil ity, high smoke point and health benefits.


Phone: 54 0341 425352 / 423564 Fax: 54 03414405628

[email protected]

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SUNFLOWER OILSUNFLOWER OILSUNFLOWER OILSUNFLOWER OIL

The non-volatile oil compressed from sunflower

(Helianthus annuus) seeds.

CrudeCrudeCrudeCrude

Unrefined sunflower oil is less heat stable, but will r

etain more of its original nutrient content and flavor,

and is well suited to dishes that require low or no-heat.

RefinedRefinedRefinedRefined

Refining sunflower oil through solvent extraction,

degumming, neutralization and bleaching can make it more stable and

suitable for high-temperature cooking. It is one of the most used cooking

oils in the world.

OLIVE OILOLIVE OILOLIVE OILOLIVE OIL The fat obtained from the olive, that it is used worldwide especially for coo-king, cosmetics, pharmaceuticals, etc. It is presen-ted in bottles from 250 grs. to 5 lts. Different names for olive oil indicate the degree of processing the oil has undergone as well as the quality of the oil . The word "virgin" indicates that the olives have been pressed to extract the oil ; no heat or chemicals have been used during the extraction process, and the oil is pure and unrefined. Virgin olive oils con-tain the highest levels of polyphenols, antioxidants that have been linked with better health.


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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

FISHFISHFISHFISH

ANGEL SHARK ANGEL SHARK ANGEL SHARK ANGEL SHARK ---- Squatina ArgentinaSquatina ArgentinaSquatina ArgentinaSquatina Argentina

Land Frozen

Fil lets / Portion

Fishing Season: January - December

ARGENTINE ANCHOVYARGENTINE ANCHOVYARGENTINE ANCHOVYARGENTINE ANCHOVY---- Engralius AnchoitaEngralius AnchoitaEngralius AnchoitaEngralius Anchoita

Land frozen

Whole Round

Fishing Season: July —December

ARGENTINE CROACKER ARGENTINE CROACKER ARGENTINE CROACKER ARGENTINE CROACKER ---- Umbrina CanosaiUmbrina CanosaiUmbrina CanosaiUmbrina Canosai

Land Frozen

Whole Round / Fil lets Skinon or Skinless


BLACKBELLY ROSEFISH BLACKBELLY ROSEFISH BLACKBELLY ROSEFISH BLACKBELLY ROSEFISH ----

Holicolenus Dactylopterus Lahil leiHolicolenus Dactylopterus Lahil leiHolicolenus Dactylopterus Lahil leiHolicolenus Dactylopterus Lahil lei

Land Frozen

Whole Round / H + G


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BLACK HAKE / PATAGONIAN TOOTHFISH BLACK HAKE / PATAGONIAN TOOTHFISH BLACK HAKE / PATAGONIAN TOOTHFISH BLACK HAKE / PATAGONIAN TOOTHFISH ---- Dissostichus eleginoidesDissostichus eleginoidesDissostichus eleginoidesDissostichus eleginoides

Land Frozen

Whole Round / H + G


BUTTERFISH BUTTERFISH BUTTERFISH BUTTERFISH ---- Peprilus TriacanthusPeprilus TriacanthusPeprilus TriacanthusPeprilus Triacanthus

Land Frozen

Whole Round / H + G


CARPCARPCARPCARP————Cyprinus Carpio Cyprinus Carpio Cyprinus Carpio Cyprinus Carpio (River captured)(River captured)(River captured)(River captured)

Land Frozen

Whole Round / Whole Round Gutted /

Headed Gutted Tailoff

Fil lets Skinless or Skinon

Fishing Season: January - April / September - December

CHUB MACKEREL CHUB MACKEREL CHUB MACKEREL CHUB MACKEREL ---- Scomber JamponicusScomber JamponicusScomber JamponicusScomber Jamponicus

Land Frozen

Whole Round / H + G

Fishing Season; January / August -

December


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CROACKER CROACKER CROACKER CROACKER ---- Micropogonias FurnieriMicropogonias FurnieriMicropogonias FurnieriMicropogonias Furnieri

Land Frozen

Whole Round / Headed & Gutted / Fil lets

Fishing Season: April - September

DOGFISH DOGFISH DOGFISH DOGFISH ---- Squalus AchantiasSqualus AchantiasSqualus AchantiasSqualus Achantias

Land Frozen

Fins

Fishing Season: January - March /

September - December

FLATHEAD FLATHEAD FLATHEAD FLATHEAD ---- Percophis Brasil iensisPercophis Brasil iensisPercophis Brasil iensisPercophis Brasil iensis

Land Frozen

Whole Round / Headed & Gutted /Fil lets

Fishing Season: January - December -

FLOUNDER FLOUNDER FLOUNDER FLOUNDER ---- Paralichthis SppParalichthis SppParalichthis SppParalichthis Spp

Land Frozen

Whole Round / H + G /

Fil lets Skinless or Skinon



Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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GROUPER GROUPER GROUPER GROUPER ---- Acanthistius Brasil ianusAcanthistius Brasil ianusAcanthistius Brasil ianusAcanthistius Brasil ianus

Land Frozen

Whole Round / H + G / Fil lets

Fishing Season: January - May

HAKE FISH HAKE FISH HAKE FISH HAKE FISH ---- Merluccius HubbsiMerluccius HubbsiMerluccius HubbsiMerluccius Hubbsi

Land Frozen or Sea Frozen

Whole Round / H + G / Fil lets / Breaded

Fishing season: January - December

HAWKFISH HAWKFISH HAWKFISH HAWKFISH ---- Cheilodactylus BergiCheilodactylus BergiCheilodactylus BergiCheilodactylus Bergi

Land Frozen

Whole Round / Fil lets

Fishing Season: March - August

HOKI HOKI HOKI HOKI ---- Macruronus MagellanicusMacruronus MagellanicusMacruronus MagellanicusMacruronus Magellanicus

Land Frozen

H + G / Fil lets


HORSE MACKEREL HORSE MACKEREL HORSE MACKEREL HORSE MACKEREL ---- Trachurus IathamiTrachurus IathamiTrachurus IathamiTrachurus Iathami

Land Frozen.

Whole Round

Fishing Season: August - December


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KINGCLIP KINGCLIP KINGCLIP KINGCLIP ---- Genypterus BlacodesGenypterus BlacodesGenypterus BlacodesGenypterus Blacodes

Land Frozen

Whole Round / H + G / Fil let Skinon

or Skinless

Fishing Season: January - March / August - December

NOTOTENIA NOTOTENIA NOTOTENIA NOTOTENIA ----

Patagonotothen RamsayiPatagonotothen RamsayiPatagonotothen RamsayiPatagonotothen Ramsayi

Land Frozen

Whole Round / H + G


PARONA LEATHERJACK PARONA LEATHERJACK PARONA LEATHERJACK PARONA LEATHERJACK ---- Parona SignataParona SignataParona SignataParona Signata

Land Frozen

Whole Round / H + G / Fil let Fishing

Season: January - December

PATAGONIAN SMOOTHHOUND PATAGONIAN SMOOTHHOUND PATAGONIAN SMOOTHHOUND PATAGONIAN SMOOTHHOUND ----

Mustellus SchmittiMustellus SchmittiMustellus SchmittiMustellus Schmitti

Land Frozen

Fil lets



Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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RAY RAY RAY RAY ---- Rajidae FamilyRajidae FamilyRajidae FamilyRajidae Family

Land Frozen

Whole round / Skinless or Skinon Wings /

Cheeks


RED SNAPPER RED SNAPPER RED SNAPPER RED SNAPPER ---- Pagrus PagrusPagrus PagrusPagrus PagrusPagrus Pagrus

Land Frozen

Whole Round

Fishing Season: October - December

RIBBON FISH RIBBON FISH RIBBON FISH RIBBON FISH ---- Trichiurus LTrichiurus LTrichiurus LTrichiurus Lepturusepturusepturusepturus

Land Frozen

Whole Round / H + G


SEA SALMON SEA SALMON SEA SALMON SEA SALMON ---- Pseudopercis SemifasciataPseudopercis SemifasciataPseudopercis SemifasciataPseudopercis Semifasciata



Fishing Season: January /

October – December


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SEA TROUT SEA TROUT SEA TROUT SEA TROUT ---- Cynoscion StriatusCynoscion StriatusCynoscion StriatusCynoscion Striatus

Land Frozen


Fishing Season: March - September

SHARK SHARK SHARK SHARK ---- Galeorhinus GaleusGaleorhinus GaleusGaleorhinus GaleusGaleorhinus Galeus

Land Frozen

H + G / Fil lets

Fishing Season: Jan - Apr /Nov - Dec

SILVER SIDE SILVER SIDE SILVER SIDE SILVER SIDE ---- Odonthestes ArgentinensisOdonthestes ArgentinensisOdonthestes ArgentinensisOdonthestes Argentinensis

Land Frozen



SILVER WAREHOU SILVER WAREHOU SILVER WAREHOU SILVER WAREHOU ---- Seriolella PorosaSeriolella PorosaSeriolella PorosaSeriolella Porosa

Land frozen

Fil lets


SOUTHERN BLUE WHITING SOUTHERN BLUE WHITING SOUTHERN BLUE WHITING SOUTHERN BLUE WHITING ---- Micromesistius AustralisMicromesistius AustralisMicromesistius AustralisMicromesistius Australis

Land Frozen

Whole Round / H + G

Fishing Season: February - August

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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FISHING SEASONS CHARTFISHING SEASONS CHARTFISHING SEASONS CHARTFISHING SEASONS CHART


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SCALLOP SCALLOP SCALLOP SCALLOP ---- Zigochlamys Patagonica Zigochlamys Patagonica Zigochlamys Patagonica Zigochlamys Patagonica

Shelled / Shell Meat / Cocktail

White. Firm texture.

Available all year long.

Fished in Argentinian Sea coastlines.


Packaging: Frozen , Bullpack, IQF

SQUID SQUID SQUID SQUID ---- I l lex ArgentinusIl lex ArgentinusIl lex ArgentinusIl lex Argentinus

Whole Round / Skin on Tubes / Breaded or Not Breaded Rings

Tentacles / Cocktail Fins

Calibers: LL, L M, S, SS


Fishing Season: Apr - Jun

Packaging: IQF, Blocks

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

SEAFOODSEAFOODSEAFOODSEAFOOD

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SHRIMPS SHRIMPS SHRIMPS SHRIMPS ---- Pleoticus muelleriPleoticus muelleriPleoticus muelleriPleoticus muelleri

Fishing season: May - Nov

Whole Round

Calibers L1 (10/20), L2 (20/30),

L3 (30/40), L4 (41/60)


Packing: 1 kg. or 2 kgs. boxes

Tails

Calibers C1 (30/55), C2 (56/100), C3

(101/150), C4 (151/2000)

CR (unclassified)


Packaging: 2kgs. or 10 kgs. Boxes

Peeled and devained

Calibres 1 (10/20), 2 (20/30), 3 (30/40),

4 (40/50) , SC (unclassified—50 up)

Land Frozen IQF

Packaging: 1, 10 or 12 kgs. boxes


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APPLEAPPLEAPPLEAPPLE

Presentation: Fresh & Frozen Fruit / Juices

Harvest Season: Feb - May

Availabil ity according to variety

Varieties: RED - Braeburn, Fuji , Gala,

Cripps Pink, Red Chief, Red Delicious

YELLOW - Golden Delicious

GREEN - Variety: Granny Smith

APRICOT APRICOT APRICOT APRICOT

Presentation: Frozen & Dried Fruit

Variety: Bright Royal

Harvest Season: Jan - Feb

Availabil ity: Jan - Feb

AVOCADOAVOCADOAVOCADOAVOCADO

Presentation: Fresh Fruit

Varieties: Hass, Torres, Lula

Harvest Season: Apr - Dec

Availabil ity: Apr - Dec

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FRUITSFRUITSFRUITSFRUITS


Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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BLACKBERRYBLACKBERRYBLACKBERRYBLACKBERRY

Presentation: Fresh & Frozen (IQF) Fruit

Variety: Tupi, Jumbo, Black Satin

Harvest Season: Oct - Feb

Availabil ity: Oct - Feb (Fresh) / Jan - Dec (Frozen)

BLUEBERRYBLUEBERRYBLUEBERRYBLUEBERRY

Presentation: Fresh & Frozen IQF Fuit /Juice

Varieties: Blue Crisp, Emerald, Jewel, Misty,

Millenia, O’Neal, Primadonna, Rebel, Sapp-

hire, Snowchaser, Southern Belle, Star y

Spring High

Harvest Season: Sept - Dec

Availabil ity: Sept - Dec (Fresh)

Jan - Dec (Frozen IQF & Juice)

CHERRYCHERRYCHERRYCHERRY

Presentation: Fresh & Frozen IQF

Varieties: Santina, Royal Dawn, Chelan, Brooks,

Stella, Bing, Van, Kordia, Regina, Lapins,

Sweetheart.

Harvest Season: Nov - Dec

Availabil ity: Nov - Dec (Fresh) /Jan - Dec (Frozen IQF)


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GRAPEGRAPEGRAPEGRAPE

Presentation: Fresh & Frozen IQF / Dried

Harvest Season: Jan - Apr

Availabil ity: Jan - Apr (Fresh) / Jan - Dec

(Frozen IQF)

Varieties: Imperial, Cardinal, Flame, Black,

Thompson, California, Alfonso Lavalle,

Victoria, Red Globe, Crimson, Almería, Sugraone, Sultana

KIWIKIWIKIWIKIWI

Presentation: Fresh & Frozen IQF Fruit

Variety: Hayward

Harvest Season: Apr - May

Availabil ity: Apr - Jun

LEMONLEMONLEMONLEMON

Presentation: Fresh Fruit / Juice

Varieties: Genova, Eureka

Harvest Season; Abr - Jul

Availabil ity: Apr - Jul (Fresh)

Jan - Dec (Juice)

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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NECTARINESNECTARINESNECTARINESNECTARINES

Slightly smaller and sweeter tan peaches

and their skin lacks of short hair.


Varieties: Lar Delicious, Late Legrand

Harvest Season & Availabil ity: Feb - Sept

ORANGEORANGEORANGEORANGE


Juice & Concentrates

Varieties: New Hall, Washington Navel,

Navel Late, Lane Late, Salustiana, Valencia,

Harvest Season: Apr - Oct

Availabil ity: Apr - Nov (Fresh)

Jan - Dec (Juice & Concentrate)

PEARSPEARSPEARSPEARS

Presentation: Fresh & Frozen IQF Fruit

Varieties: Will iam`s, Bartlett, Red Bartlett,

Beurre D `Anjou, Abate Fetel, Packham`s

Triumph,

Beurre Bosc, Winter Bartlett, Beurre Giffard,

Favourite, Forelle.

Harvest Season: Jan - Jun


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PEACHPEACHPEACHPEACH

Presentation: Fresh & Frozen Fruit

Varieties: Flavour Crest, Spring Lady, Sugar

Lady, Elegant Lady, Cal Red, O’Henry, Gladys

Harvest season: Dec - Jan

Availabil ity: Dec - Jan (Fresh) / Jan - Dec

(IQF)

PLUMPLUMPLUMPLUM


Varieties: Larry Anne, Angeleno, Black Amber,

Songold, Fortune

Harvest Season: Jan - Mar

Availabil ity: Jan - Mar (Fresh) / Jan - Dec

POMELOPOMELOPOMELOPOMELO


Varieties: Star Ruby, Ruby Red

Harvest season: Nov - Jan

Availabil ity: Nov - Jan (Fresh)

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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RASPBERRYRASPBERRYRASPBERRYRASPBERRY

Presentation: Fresh & Frozen Fuit

Harvest Season: Nov - May

Availabil ity: Nov - May (Fresh)

Jan - Dec (Frozen)

STRAWBERRYSTRAWBERRYSTRAWBERRYSTRAWBERRY


Varit ies: Camarosa, Camino Real

Harvest Season: Jun - Dec

Availabil ity: Jun - Dec

TANGERINETANGERINETANGERINETANGERINE


Varieties: Nova, Ellendale, Murcott

Harvest Season: May - Sept

Availabil ity: May - Sept


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Honey is a sweet food made by bees

using nectar from flowers. The variety

produced by honey bees (the genus Apis)

is the one most commonly referred to, as

it is the type of honey collected

by most beekeepers and most

consumed.

Generally, honey is classif ied by the floral source of the nectar from

which it was made. Most commercially available honey is blended,

meaning it is a mixture of two or more honeys differing in floral source,

color, flavor, density or geographic origin.

Polyfloral honey, also known as wildflower honey, is derived from the

nectar of many types of flowers.

The taste may vary from year to year, and

the aroma and the flavor can be more or

less intense, depending on which bloo-

mings are prevalent.

Argentina offers Polyfloral honey, Eucalip-

tus honey, Organic honey, etc., ready for

final consumer or in bulks.

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

HONEYHONEYHONEYHONEY

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BEANSBEANSBEANSBEANS

Black Beans Black Beans Black Beans Black Beans ---- Phaseolus vulgarisPhaseolus vulgarisPhaseolus vulgarisPhaseolus vulgaris

Uniform beans, healthy black color, cleaned,

calibrated and dried

Sowing: March | Harvest: June – July

Presentation: Polypropylene bags of 25 and 50kg

Size (in mm): 500-550 pcs/100g Cranberry Bean Cranberry Bean Cranberry Bean Cranberry Bean ---- Phaseolus vulgaris Phaseolus vulgaris Phaseolus vulgaris Phaseolus vulgaris

Cargamanto (Type IV) Barbunya, Chitti, Borlotto (Type III)

Uniform, beans healthy white, light speckled , cleaned,




Size (in mm): 180-200, 200-220 pcs/100g

Mung Beans Mung Beans Mung Beans Mung Beans ---- Phaseolus aureusPhaseolus aureusPhaseolus aureusPhaseolus aureus

Uniform beans, healthy green colour, cleaned, calibrated and dried

Sowing: December – January

Harvest: March – April)

Presentation: Polypropylene bags of 25 and 50kg.

Size (in mm): 3.2 mm — 4.0 mm


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LEGUMESLEGUMESLEGUMESLEGUMES

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Red Kidney Beans Red Kidney Beans Red Kidney Beans Red Kidney Beans ---- Phaseolus vulgaris Phaseolus vulgaris Phaseolus vulgaris Phaseolus vulgaris

Variety: Dark (English Type)

Uniform beans, healthy dark red , cleaned,




Size (in mm): 180-200, 200-220 pcs/100g

Navy / Allubia Beans Navy / Allubia Beans Navy / Allubia Beans Navy / Allubia Beans ---- Phaseolus vulgarisPhaseolus vulgarisPhaseolus vulgarisPhaseolus vulgaris

Uniform beans, healthy white, cleaned,


Sowing: March | Harvest: May – June

Presentation: Polypropylene bags of 25 Kg.

Size (in mm): 500-550 pcs/100g

KABULI CHICKPEAS KABULI CHICKPEAS KABULI CHICKPEAS KABULI CHICKPEAS ---- Cicer arietinum L. Cicer arietinum L. Cicer arietinum L. Cicer arietinum L.

Uniform healthy beige colour, clean, calibrated and dry

The beans are subjected to a cooking test which

result is the absence of hard beans

Sowing: May-June | Harvest: October-December

Processing: Optical processor (SORTEX)


Size (in mm): 7-8-9-10

Size (in Spanish ounce): 96/98, 78/80, 62/64, 52/54

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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LENTILS LENTILS LENTILS LENTILS ---- Lens culinaris Lens culinaris Lens culinaris Lens culinaris

Uniform lentils, healthy light brown colour,

clean, calibrated and dried.

Sowing: June | Harvest: October

Presentation: Polypropylene bags of 25 and

50 kgs.

Sizes: 5 /5.5 mm.

PEAS PEAS PEAS PEAS ---- Pisum sativumPisum sativumPisum sativumPisum sativum

Variety: Viper / Facon

Uniform peas, healthy green colour,

cleaned, calibrated and dried

Sowing: August | Harvest: November


Size (in mm): 5 mm – 8 mm

PEANUTS PEANUTS PEANUTS PEANUTS ---- Arachis hypogaea Arachis hypogaea Arachis hypogaea Arachis hypogaea

Variety: Runner, Spanish, Virginia

High Oleic / Standard HPS raw peanuts

With Skin: 38/42, 40/50, 50/60, 60/70,

70/80, 80/100, and Split .

Without Skin: 38/42, 40/50, 50/60 and Split .

Presentation: Polypropylene bags of 25, 50kgs., and bigbags of 1250 kgs.


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The Argentine Patagonia makes up a unique eco-

system, an unpolluted area in our planet where

the sheep breeding is made in a absolutely natu-

ral enviroment.

The inmensity of the farms, the type of pasture

and the weather characteristics (dry, cold, and windy) contribute to

make Patagonian lamb one of the best in the world. The extensive pro-

duction systems in this not contaminated region eliminates risks of the

presence of hormones, anabolic or industrial residues in the meat.

The average weight per lamb carcass in the region varies between 9 and

13 kg.

The Patagonian region produces over

15,000 tons per year of excellent quality

lamb, sold in some of the most demanding

markets in the world.

Unique in the world for its colour, charac-

teristics and particular taste.

Patagonian lamb has characteristics re-

cognised world-wide, being lean, tender

and having an exquisite flavour.

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

MEAT (LAMB)MEAT (LAMB)MEAT (LAMB)MEAT (LAMB)

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Health BenefitsHealth BenefitsHealth BenefitsHealth Benefits

• Nutrients: High levels of tryptophan and protein. Also high in omega

3 fatty acids, folate, choline, homocysteine, vitamin B 12 and other

vitamins of the B complex family. Lamb is also high in antioxidants

and zinc.

• Lamb liver: Ingestion of good quality protein. Also very high in fat

and rich in vitamin A.

• The organ meats, especially liver and kidney of lamb, are extremely

beneficial for people suffering from diabetes.

• Lamb contains acids that help metabolize homocysteine.

• Eating lamb regularly has been known to reduce cardiovascular risk.


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BONEBONEBONEBONE---- IN LEGIN LEGIN LEGIN LEG

Also known as “Gigot”, comes from the hind

saddle, without the hip bone and includes

the chum and the hock.

BONELESS LEGBONELESS LEGBONELESS LEGBONELESS LEG

The leg is boned and the cartilages, tendons and

lymphatic ganglions are also removed.

LEG STEAK LEG STEAK LEG STEAK LEG STEAK

A bone-in leg is cut uo in the saw every two

centimeters. All resulting steaks retain the bo-

ne in the center.

CHUMP CHUMP CHUMP CHUMP

Chumps are cut out from chump-bearing legs down the

natural seams line. Fat is also removed.

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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SHANKSHANKSHANKSHANK

The hock includes the shinbone, tarsus, cal-

caneus, and associated muscles. It is prepa-

red by chopping a bone-in leg with the saw

with a cut through the patellofemoral articu-

lation which separates the shinbone from the femur.

ENTIRE RACK ENTIRE RACK ENTIRE RACK ENTIRE RACK

It includes the entire lamb’s loin.

It includes 13 ribs, carré and breast.

RACK Nº13RACK Nº13RACK Nº13RACK Nº13

13 ribs are removed from the entire rack through the

dorsal muscle.

RACK Nº8RACK Nº8RACK Nº8RACK Nº8

The 8 ribs attached to the loin by the dorsal muscle

are removed from rack Nº 13’s dorsal muscle, cutting

through fat and superficial flesh up to the bone’s sur-

face.


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CARRÉCARRÉCARRÉCARRÉ

A section that is made alongside the entire

rack in the line of the long dorsal muscle and

the vertebrae between the specified ribs.

LOINLOINLOINLOIN

The long dorsal muscle portion from a carré

and the subsequent 8 ribs are boned from

an entire rack

TENDERLOINTENDERLOINTENDERLOINTENDERLOIN

It is prepared from de Side by removing the

lumbar muscles Psoas Major and Minor in one

piece from the ventral surface of the lumbar

vertebrae and lateral surface of the il leum,

Cuadratus lamborum and il l iacus laterall is .

STRIPLOINSTRIPLOINSTRIPLOINSTRIPLOIN

Prepared from the short loin saddle or the 8 rib loin.

All fat deposits removed. All silver skin removed leaving

the loin completely denuded.

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

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BREAST AND FLANKBREAST AND FLANKBREAST AND FLANKBREAST AND FLANK

The 13 ribs and rack are removed from

the carré. It includes the flank steak.

SADDLESADDLESADDLESADDLE

Without separating the loin, a section is done

through the long dorsal muscle and the ribs

between the specified ribs.

BONELESS SADDLEBONELESS SADDLEBONELESS SADDLEBONELESS SADDLE

The saddle is boned from a single piece.

FORE SHANKFORE SHANKFORE SHANKFORE SHANK

Separated from the shoulder by a cut at right angles to

the backbone, effected approx. 30 mm above the point

of the elbow. The bone at the cut point should appear

round in shape.


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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

BONEBONEBONEBONE---- IN SHOULDERIN SHOULDERIN SHOULDERIN SHOULDER

Taken out from a short forequarter, through

the elimination of the neck and the breast.

BONELESS SHOULDERBONELESS SHOULDERBONELESS SHOULDERBONELESS SHOULDER

The meat of the bone opened in butterfly cut is

removed from the shoulder.

OFFALSOFFALSOFFALSOFFALS

Liver Liver Liver Liver KidneysKidneysKidneysKidneys

Heart Heart Heart Heart TongueTongueTongueTongue

Sweetbread Sweetbread Sweetbread Sweetbread Tripes Tripes Tripes Tripes

Testicles Testicles Testicles Testicles Pluck Pluck Pluck Pluck

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CARCASSESCARCASSESCARCASSESCARCASSES

Entire lambs of 4 to 16 kgs.


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WHOLE CHICKENWHOLE CHICKENWHOLE CHICKENWHOLE CHICKEN

With / Without gibblets

Size according to requirements.

From 900 grs. to 3500 grs. approx.

BREASTBREASTBREASTBREAST

Skin on Skinless Breast &

Bone in Boneless Half Wing

Fil let with Inner Inner Fil let

GIBBLETSGIBBLETSGIBBLETSGIBBLETS

Heart Gizzards Liver

Neck Skin On Neck Skin Less


Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

POULTRYPOULTRYPOULTRYPOULTRY

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WINGSWINGSWINGSWINGS

Three-Joint Wing Mid Joint Wing

Skin on Skin on

Bone in Bone In

Drumstick Mid wing Wing tip

Skin On Skin On Skin On

Bone In Bone In Bone In

LEGSLEGSLEGSLEGS

Leg quarter with back bone

Skin On

Bone In

Whole Leg Whole Leg

Skin On / Off

Boneless

Thigh Drumstick


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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

FreshFreshFreshFresh

LiquidLiquidLiquidLiquid

PowderedPowderedPowderedPowdered

Powdered eggs are flly dehydrated eggs.

They are made using spray drying in the

same way that powdered milk is made.

Benefits :

• Keeps good for 12 months at room temperature fresh and dry, no cold

chamber needed .

• Solved in water, it keeps fresher for more time.

• Minimum variations on colesterol levels

• Reduces handling and eliminates egg bracking, cleaning and

disinfection costs

Presentation:

• Whole Egg

• Egg Yolk

• Egg Albumin

Packaging:

In kraft 80 paper bags (3 leafs) with an interior polythene film, with 10 or 20 kilos of

product.

In cardboard boxes with 20 or 25 kgs of product.

EGGSEGGSEGGSEGGS

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Argentinian Rice is produced in the

Litoral, a central region of the country

sorrounded of rivers, including Paraná

river, the widest in the

continent after the Amazonas.

Its production is highly sustainable and

technified, with large-scale

irrigation processes that provides

product of best Quality.

TYPES OF RICE

Paddy Rice: Preserves its not eatable band

White Rice: The rind, bran and germ are extracted

Parboiled Rice

Long Grain Rice

Fortuna Rice

Waxy Rice

Yamani Rice

Brown Rice: Preserves part of the rind, being richer in fibers and vitamins

Long Grain Rice

Yamani Rice


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RICERICERICERICE

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Phone: 54 0341 4253562 / 423564 Fax: 54 03414405628

[email protected]

This special product is for both industrial and home use.

It can be used for bakery, beverages, ice-creams and desserts.

It is gluten free and ready to use.

Two Presentations:

• - Sugar 70%

- Cocoa 20%

- Starch 10%

- Vanill in 0,001%

Packaging: : 900 gr., 450 gr., 200 gr., boxes

5 kg. & 25 kg. bags

• - Sugar 73%

- Cocoa 17%

- Starch 10%

- Vanill in 0,001%

Packaging: 5 kgs. snd 25 kgs. bags

It can be imported with the company’s brand or the client’s brand,

for final consumption or industrial récipes.

Special really tasty sweet and smooth flavour with high acceptance in

bakery products and homemade desserts.

SWEET COCOA POWDERSWEET COCOA POWDERSWEET COCOA POWDERSWEET COCOA POWDER

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Catalogo global completo noviembre 2014

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Transcript of Catalogo global completo noviembre 2014