Multiples productos

COMMODITIES BROCHURE

JULY - 2014

• Crop 2013 or current

• Test Weight (Lbs/BU): 54 Min.

• Protein: 35.0% Min.

• Moisture: 13.5% Max.

• Splits: 11.0% Max.

• Foreign Matters: 2.0% Max.

• Free Fatty Acids: 1.0% Max.

• Soybean Other Color: 2.0% Max.

• Heat Damaged Kernels: 0.5% Max.

• Total Damaged Kernels: 3.0% Max.

• Oil: 18.5% Min.

• Soya bean # 2 Non GMO latest crop production, fit for human consumption• Type : NON-GMO Fit for Human Consumption• Moisture:13.5% Maximum• Max Splits :20%• Protein:35% basis, 34% minimum• Max Colour :2%• Oil Content :18.5% basis, 18.0% minimum• Husks:No Husks• Test Weight: 54 Pounds/Min/Bushel• Total Damaged Kernels: 3% Max• Foreign Matter: 2% Max• Radiation: Normal• Crop :2010 or current• Heat damaged kernels :0.50% maximum• Quality:Standard Export Quality

• PROTEIN: 46%

• MOISTURE (MAX): 12.50%

• ETHEREAL EXTRACT (MAX): 1.00%

• CRUDE PROTEIN (MIN): 46%

• CRUDE PROTEIN (MAX): 7.00%

• MINERAL MATTER (MAX): 6.50%

• UREA ACTIVITY (MIN): 0.50%

• UREA ACTIVITY (MAX): 0.30%

• AFLATOXIN (MAX): 20.00 PPB

• Appearance Clear Normal• Smell & Taste Netural typical of Vegetable Oil• Free Fatty Acid Upto 0.10%, max• Moisture 0.05% to 0.10% , max• Impurities Negative• Peroxide Value (meq/kg.) 1.50, max• Iodine Value wijs 117 141• Fatty Acid Composition (%):• C16:0 Palmitic acid 10,5• C18:0 Stearic acid 4• C18:1 Oleic acid 22• C18:2 Linoleic acid 54,5• C18:3 Linolenic acid 7,5• C20:0 Arachidic acid 0,5• C22:0 Behenic acid 0,5

• Soyabean oil is high in polyunsaturated fat and low in saturated fat. The oil is cholesterol-free and rich in vitamin E, light in color and neutral taste.

• Free Fatty Acids (FFA): Maximum 1.0%

• Moisture and volatile matter: Maximum: 0.2%

• Impurities (insoluble in petrol ether): Maximum: 0.1%

• Sediment: Maximum 0.1%

• Unsaponifiable matter: Maximum 1.5%

• Flash point: More than 250’F

• Lovibond Color 1- Yellow 70 max

• Lovibond Color 1- Red 5 max

• AVERAGE ANALYSIS: Density (40o C) .0898 - 0.914 Refractive index (40o C) 1.448 - 1.452 Acid value max 0.5 Iodine value 13 - 23 Saponificationvalue 230 - 254 Melting Point 25 - 30oC Solidification point 20 - 24oC

• FATTY ACID COMPOSITION: Caprylic acid C 8:0 1.5 - 6.0% Capric acid C 10:0 2.0 - 7.0% Lauric acid C 12:0 41.0 - 56.0 % Myristic acid C 14:0 13.0 - 20.0% Palmitic acid C 16:0 6.5 - 11.0% Stearic acid C 18:0 1.3 - 3.5% Oleic acid C 18:1 10.0 - 23.0% Linoleic acid C 18:2 .07 - 5.4% Others max2.0%

• Specific density (AT 20c): 0,918 – 0,920• Refractive index (AT 40c): 1.467 – 1.469• Transparency of oil, max: 10 fem• Acidity mg KOH % gm oil max: 0,1 – 0,6• Peroxide value mMol/kg oil max: 0,1 – 0,7• Color value iodine, mg max: 4• Iodine value (WIJS): 110 – 144• Moisture & Volatile % max: 0,06• The saponification value, mg KOH/gm oil: 188 – 194• Phosphorus containing matter (P2O5): Negative• Non-fatty Impurities, % max: Negative• Coloring materials, allowed to ad:• According to the international standards artificial flavors,• allowed to ad: According to the international standard• Anti oxidants: 200mg/kg but galate not more than 100mg/kg• Preservative agent: According to the international standards• Anti foaming: 10mg/kg• Anti crystallization: 1250mg/kg• Soap content: 0,005 max• Unsoluble impurities % mass: 0,5 max

• Seed FFA (as oleic): Basis 2.00% Max 3.00%

• Moisture and Impurities: Basis 0.50% Max 0.70%

• Flashpoint(typical): Min 150 deg c

• Chlorophyl content: Basis 30ppm Max 50ppm

• Neutral Oil (typical): Neutral Oil (typical)

• Loss (typical): Max 1.50%

• Erucic acid: Max 2.00%

• Sulfur (typical): 10ppm

• Smell And Odor Typical To Sunflower Oil

• Color Number, Mg Iodine ≤ 20

• Acid Value, Mg ≤ 4

• Peroxide Value, ½ O Millimole/Kg ≤ 10

• Moisture And Volatile Matter, % ≤ 0.20

• Fatless Admixtures, % ≤ 0.10

• Mass Content Of Phosphoric Matters, % ≤ 0.60

• Acidity value(mgkoh/g): 4.0 ffa: 2% max

• Color: Red 6.0, yellow 60

• Moisture & volatile matter 0.25% max

• Insoluble impurities 0.25%max

• Peroxide value: 2.5 max

• Phosphorus 50 ppm

• Saponification 100

• Iodine value 102-138

• Refractive index at 40`c 1.4657-1.4679

• FREE FATTY ACID (AS OALM TIC) 5% MAX

• IODINE VALUE(WIJS METHOD) 51.0 MINIMUM

• UNSAPONIFIABLE MATTER 1% MAX

• SAPOIFICATION VALUE195-205

• SPECIFIC GRAVITY 0.900-0.911

• MELTING POINT (º C) 45-50 MAX

• MOISTURE + IMPURITIES 0.50 %MAX

• COLLOR(5% LOVIBOND CELL)

• CAROTONE 500 – 800 MG/KG

• REFRACTIVE INDEX 1.4491 – 1.4552

• VITAMIN E 800 – 1000 MG/KG

• 3.5 R – 3.5 Y

• PORAM Specs.

• FFA : 0.1% max.

• M&I : 0.1% max.

• I.V : 50-55

• SM PT : 33-39 Deg C max.

• 3.5 Color Max : 3R

• 3.6 Flavour: Bland

• Specific Gravity. 0.8459

• API 37.0

• Reid Vapor Pressure 6. 52 PSIG, Max.

• Salt Content LB per 1,000 bbl, 12, Max.

• Sulphur, wtK% 0.14, Max.

• Carbon Residue, st% 1.0, Max

• Water Content: 0.2% Vol, Max.

• BSW 0.6% Vol., Max.

• VINI, PPM wt. 1.0

• Vis, cst @ 37.8 Degrees C 3.47, Min.

• Yield C1-C4 wt% 2.10

• Pour Point Below 40 Degree F.,

• FFA ( As Oleic):3%max• Moisture/Impurities: 0.5% max• Refraction Index: 1.4719-1.4740 @ 25 Degree C• Iodine Index: 120-144• Saponification Number: 187/192• Non Saponification matter: 1.0% max• Soluble in petroleter: 0.1% max• Sediment: 0.3% max• Flash point: 121 Degree C min• Peroxide: 2.0 MEQ 02/KG• Lovibond color: (133.4mm) yellow:30-15, Red:3.0-1.5• Smoking Point:215-217• Aflatoxinbi:5ug/kg• Carbonylmeq/kg:10• Heat test:No educts.

• Appearance: Yellow or yellow-greenish oil

• Acid Index: < 2.0 mg KOH/g

• Peroxide Index: < 20 meq O 2/kg

• Unsaponificable matter: Max. 1.5%

• Palmitic acid 7.5 - 20 %

• Palmitoleic acid Max. 3.5 %

• Stearic acid 0.5 - 5 %

• Oleic acid 56 - 85 %

• Linoleic acid 3.5 - 20 %

PROPERTIES SPECIFICATIONS

• Density (20° C) 0.911 - 0,918 Refractive index (20° C) 1,466 - 1,470 • Acid value max. 1,0 • Iodine value 70 - 80 • Saponification value 10 - 200 • Unsaponifiable matter max. 1,5% FFA max. 0,5%

FATTY ACID COMPOSITION

• Fatty acids <C 12:0 max. 1,0 % • Myristic acid C 14:0 1 - 5 % • Palmitic Acid C 16:0 7,5 - 10,0 % • Palmitoleic acid C 16:1 16,0 - 24,0 % • Stearic acid C 18:0 2,0 - 4,0 % • Oleic acid C 18:1 53,0 - 67,0 % • Linoleic acid C 18:2 1,5 - 4,0 % • Linolenic acid α C 18:3 max. 0,5 % • Arachic acid C 20:0 1,5 - 3,0 % • Gadoleic Acid C 22:1 1,5 - 3,0 % • Behenic acid C 22:0 max. 1,0 % • Erucic acid C 22:1 max. 1,0 % • Lignoceric acid C 24:0 max. 0,5 % • Others max. 2,0 %

Chemical and Physical Properties• Specific Gravity: 0.863 – 0.873 • Moisture and Insoluble: Max 0.1% • Impurities Acid Value: Max 1.0• Peroxide Values: Max 2.0• Saponification Value: 88.0 – 98.0• Unsaponifiable matter: 45.0 – 55.0• Iodine Value: 80.0 – 90.0• Color Gardner: Max 10.0• Refrective Index: 1.465 – 1.467• Microbial Total Contamination, CFU: Max 10/1gr• Pesticides Residues: NoneFatty Acid Composition• C16:0 Palmitic acid: Max 3.0%• C16:1 Palmitoleic acid: Max 1.0%• C18:0 Stearic acid: Max 5.0%• C18:1 Oleic acid: 5.0 – 15.0 %• C20:0 Arachidic acid: Max 3.0%• C20:1 Gadoleic acid: 65.0 – 80.0%• C22:0 Behenic acid: Max 1.0%• C22:1 Erucic acid: 10.0 – 20.0%• C24:1 Nervonic acid: Max 3.0%• Others Fatty acid: Max 3.0%

• i) Matter Volatile matter at 105 °C, m/m, Max 0.2

• ii) Insoluble impurities, %, m/m, Max 0.05

• iii) Soap Content, %, m/m, Max. 0.005

• iv) Acid value, (mg/KOH/g (max.) 0.6

• v) Free fatty acid, % (max.), as oleic 0.25

• vi) Peroxide value, (mEq oxygen/kg (max.)) 10

• vii) Iron (Fe) mg/kg, max. 2.5 KS 327

• viii) Copper, mg/kg, max. 0.1

• ix Colour, 133.35 mm (5¼ in.) Lovibond, max. R6

• Allyl Isothiocyanate Absent

• SPECIFICATION FFA (Free Fatty Acid) : 5% max

• M.I.U. (Moisture and Impurities) : 2% max

• Saponification : 185-200 mg KOH/g

• Iodine Value : 75-100

• Titre C (melting point) : 23-28 C min

Cottonseed

Cooking Oil

(RBD)*

Cottonseed

Salad Oil

(RBWD)**

Lovibond Color (Red Max.) 2.0-6.0 2.0-4.0

Free Fatty Acid (as Oleic % Max.) 0.05 0.05

Peroxide Value (Meq/kg. Max.) 1.0 0.5

Iodine Value 103-116 103-116

AOM Stability (hrs.) 15 15-25

Cloud Point (°F) 30-38 -

Melting Point (°F) 50-60 -

Pour Point (°F) - 25-30

Smoke Point (°F) 430 430

Cold Test (hrs.) - 5.5-12

Flavor Bland Bland

Density (lb/gal @ 108°C) - 7.51

• QUALITY PARAMETER MEASURE LIMIT VALUE UNIT E DIN 51605• DENSITY (15ºc) KG/M3 900-930• FLASH POINT P.-M ºC MIN.220• CINEMATIC VISCOSITY (40 ºC) MM 2/S MAX. 36.0• LOWER CLORIC VALUE KJ/KG MIN 36.000• CETANE NUMBER MIN 39• CARBON RESIDUE MASS N.C %( M/M) MAX. 0.40• IODINE NUMBER G JOD/100G 95-125• SULPHUR CONTENT MG/KG MAX 10• CONTAMINATION MG/KG MAX 24• ERUCIC ACID VALUE MG KOH/G MAX 2.0 OXIDATION• STABILITY 110º C H MIN. 6.0• PHOSPHORUS CONTENT MG/KG MAX 12• CONTENT OF ALKALINE EARTH METALS• (CA+MG) MG/KG MAX 20• OXID ASH CONTENT %(M/M) MAX 0.01• WATER CONTENT K-F. MG MAX 750

ESPAÑOL PORTUGUES ENGLISH

Nalga de Afuera con Peceto Chá de Atora Silverside / Botton Round

Peceto Lagarto Round Roll or Eye of Round

Pecho (6 Costillas) Peito Brisket 6R

Rueda Coxão Round

Rueda con Cuadril Coxão Topbit

Pierna Mocha Alcatra Rump Round & Rump

Tapa de Bife Ancho Capa de Contrafilé Rib Cap

Tapa de Cuadril Picanha Cap of Rump

Tapa de Nalga Capa de Coxão Mole Topside Collar / Cap of

Inside

Tortuguita (o Garron de

Nalga)

Músculo de Primeira /

Músculo

Leg of Beef / Heel Beef

Vacío Vazio Hindquarter / Flank or Thin

Flank

Cogote Pescoço Neck and Sticking / Clod and

Sticking

ESPAÑOL PORTUGUES ENGLISH

Cogote, Aguja, Carnaza,

Paleta y 5 o 6 Costillas

Acém e Pescoço Chuck and Blade 5/6 Ribs

Colita de Cuadril (o Palomita) Maminha / Rabo de Alcatra Point of Rump / Rump Skirt /

Triangle / Steak Cloak / Tail of

Rump

Corazón de Cuadril Centro de Alcatra Eye of Rump / Rump, Cap and

Tail Off

Cuadril (o cadera con Tapa

sin Colita)

Alcatra Rump / Sirloin Butt / Loin End

Garrón (Trasero) Músculo de Segunda / Músculo Hindquarter / Shank

Lomo Filé Mignon Tenderloin / Fillet

Marucha ( o Tapa de Paleta) Paleta / Raquete Shoulderclod or Blade Clod

Matambre Rose Meat

Nalga de Adentro Coxao Mole Chá Topside / Topround Inside

Nalga de Adentro sin Tapa Coxao Mole Sem Capa Topside Cap Off / Inside

Round Off

• HALAL CERTIFIED and NON HALAL

• Frozen whole Court Wing 3 joints above 91 GRS

• Cut Frozen Breast Without Skin With No Bone Steak 2kg Whole Package

• Cut Frozen Half Chest With No Bone No Skin File Package 2 kg

• Frozen Cut Thigh

• About Frozen Cut Thigh

• Cut Frozen thigh on thigh with Dorsal Portion

• Cut 3 Frozen whole wing joints 40-60 GRS

• Frozen Wing Tip Court

• Frozen Half Court Wing

• Cut 3 Frozen whole wing joints 61-90 GRS

• Frozen Liver kid Package 500 GRS

• Frozen Gizzard kid Package 500 GRS

• No Kids Brand Frozen Chicken Output

• Whole feet PCTE 5kg (Type A)

• Whole feet PCTE 5kg (Type B)

• Cut Frozen Breast Without Skin With No Bone Steak Whole

• Lifetime 20 daysConservation• Temp. Storage 0 ° C• Temp. Transport to +7 ° CClassification• 3 to 4 pieces per box• Pieces per package: 25 kgParticular• Keep Cold - this product keeps its features are: stored at 0 ° C temperature

until shipped / sold to +7 ° C• After opened for 3 days consuming and keeping under refrigeration, the

maximum temperature of +7 ° C.• Keep raw products separate from other foods• Consume only after baked, fried or baked completely.

• MILK FAT : MAX 1.25%

• MOISTURE : MAX 4.00%

• PROTEIN :APPROX. 35%

• MINERALS :MAX 8.00%

• TITRABLE ACIDITY :MAX. 0.15%

• WPNI :1.51-5.99MG/GM

• PLATE COUNT :MAX 10,000/GM

• COILFORM, SALMONELLA, YESAT, STAPHLOCOCCI: ABSENT

• FULL CREAM MILK POWDER (GRADE 1)• CHEMICAL SPECIFICATIONS ADPI EXTRA GRADE• BUTTERFAT: 26% MIN.• MOISTURE: 3,0% MAX• PROTEIN: 26% MIN• LACTOSE: 37% APPROX• MINERALS: 6% APPROX• TITRATABLE ACIDITY: 0.15% MAX• SOLUBILITY INDEX: 1.0 ML MAX• SEDIMENT – TEST B MAX• BACTERIOLOGICAL SPECIFICATIONS• TOTAL PLATE COUNT 10.000 1G• COLIFOM ABSENT IN 0/G.• SALMONELLA ABSENT IN 25G• PHYSICAL SPECIFICATIONS• COLOUR WHITE TO CREAMY WHITE

• Trading with the producer

• PRODUCT SPECIFICATION TYPE 01

• SERIOUS DEFECTS

• STRANGE MATTERS AND IMPURITIES FROM ZERO TO 0.50%

• DEAD INSECTS FROM ZERO TO 0.10%

• TOTAL MOLDY, RANCID AND SPROUTED FROM ZERO TO 1.50%

• TOTAL CARUNCHADOS AND ATTACKED BY CATERPILLARS PODS FROM ZERO TO 1.50%

• MINOR DEFECTS

• SLIGHT DEFECTS OF ZERO TO 2.50%

• MIDDLE RANKED CLEAN HAND OR MACHINED

• SIZE 200/100G

• MOISTURE 16.5% MAX

• MIXTURE OF 0.5% MAX

• IMPERFECT 3.0% MAX

• YEAR OF CROP PRODUCTION IN 2013-2014

• NEW CROP HARVEST

• 180-200PCS/100G SIZE; 200-220PCS/100G

• GRADE CLASS

• MAX HUMIDITY 16%

• MIX MAX 0.2%

• 2% MAX BROKEN

• BROKEN :5% MAX

• SIZE OF BROKEN(WHOLE GRAIN) : 213

• MOISTURE :14,5%

• ADMIXTURE :0.1%

• CHALKY KERNELS : 5%

• RED AND STREAKED KERNELS : 0.5%

• YELLOW KERNELD :0.5%

• DAMAGED KERNELS : 0,5%

• PADDY GRAINS :15%

• MILLING DEGREE : DOUBLE POLISHED

• BROKEN :10% MAX


• MOISTURE :14,5%

• ADMIXTURE :0.1%

• CHALKY KERNELS :6,5%

• RED AND STREAKED KERNELS : 1.5%

• YELLOW KERNELD :0.5%

• DAMAGED KERNELS : 0,5%


• MILLING DEGREE : DOUBLE POLISHED

• BROKEN :15% MAX


• MOISTURE :14,5%

• ADMIXTURE :0.1%

• CHALKY KERNELS :6,5%

• RED AND STREAKED KERNELS :2%

• YELLOW KERNELD :1%

• DAMAGED KERNELS0 :1%


• MILLING DEGREE : REASONABLE.

• BROKEN :25% MAX• SIZE OF BROKEN(WHOLE GRAIN) : 60%• MOISTURE :14,5%• ADMIXTURE :0.5%• CHALKY KERNELS :6,5%• RED AND STREAKED KERNELS :2%• YELLOW KERNELD :2%• DAMAGED KERNELS0 :2%• PADDY GRAINS :30%• MILLING DEGREE : REASONABLE.• WHITE RICE 100% BROKEN• BROKEN 100%MAX• YELLOW AND DAMAGED KERNEL :0.5% MAX• FOREIGN MATTER :0.1%MAX• MOSTURE :14.0%

• TEST WEGHT : MIN 70 • MOISTURE: MAX 14% • FORIGHEN MATTERS: MAX 1.5% • BROKEN KERNEL: MAX 3% • TOTAL DAMAGED: MAX 3% • AFLATOXIN: MAX 20 • PPB PROTEIN: MIN 8% • FAT: MIN 3% • FIBER: MAX 2.7% • TOTAL ASH: MAX 1.5%• T.V.N.: MAX 50 • TOXIC GRAINS: MAX 2 – 3 ( SEEDS IN 100) • E. COLI: MAX 0 • MOULD: MAX 5 X 105 • SALMONELLA: MAX 0

• 1000 Kernel Weight: 30-32

• Protein: 11% - 13%

• Moisture Content: 12% Max

• Damaged Kernels: 0.5% Max

• Foreign Material: 0.5% Max

• Imperfect Grains: 0.5% Max

• Wet Gluten: 26% Min

• Dry Gluten: 10% Min

• Dockage: 1-3% Max

• Radiation: Normal

• Water Absorption: 76% Min

• 1000 Kernel Weight: 30-32

• Protein: 11% - 13%

• Moisture Content: 12% Max

• Damaged Kernels: 0.5% Max

• Foreign Material: 2.5% Max

• Imperfect Grains: 0.5% Max

• Wet Gluten: 26% Min

• Dry Gluten: 10% Min

• Dockage: 1-3% Max

• Radiation: Normal

• Water Absorption: 76% Min

• PROTEIN: 14.0% MIN• MOISTURE: 12.0% MAX• WET GLUTEN: 27.0%MIN• DRY GLUTEN: 10%MAX• PURITÁ: 99.0%MAX• RATE OF METADTNAGE: 10.0% MAX• ASH ON DRY BASIS: 1.70%MAX• HEAT DAMAGED KERNELS: 0.20% MAX• SHRUNKEN & BROKEN KERNELS: 2.0%MAX• BROKEN KERNELS: 3.00%MAX• TOTAL DEFECTS: 5.00% MAX• TOTAL OTHER CLASSES: 2.00% MAX• FOREIGN MATERIAL: 0.20%MAX• SEEDS OF WEEDS: 0.10%MAX• VITREOUS AMBER KERNELS : 90.0%MAX• RADIATION: NONE• ERGOT(IF ANY): 0.1%• DOCKAGE: 1.50 MAX• WATER ABSORPTION: 76.00%MAX• FALLING NUMBER: 300.00/SEC MIN• COLLOR: NATURAL SPECIFIC

• MOISTURE: 13%

• TRASH: 1%

• BRONKEN AND WHEAT MIDDILING: 1,5%

• PH MINIMUN: 78

• FALING NUMBER: 250

• PROTEIN MINIMUN: 12,5%

• W MINIMUN: 160

• WET GLUTEN: 26

• DEAD OR FREE OF INSECTS

• ICUMSA: 45 RBU PER METHOD #4• POLARIZATION: 99.00% MINIMUM @20 DEG C• MOISTURE: 00.04% (00.06% SEASONAL) MA• ASH CONTENT: 00.04% MAX• COLOR: CRYSTAL WHITE• SOLUBILITY: SHIPPED DRY & FREE FLOWING• GRANULATION: MEDIUM TO FINE 100%• RADIATION: NORMAL W/O PRESENCE OF CESIUM OR IODINE, CERTIFIED.• REDUCING SUGAR: 00.05% MAX BY WEIGHT• MAG. PARTICLES: MG/KG 4 MAX• SO2: 20 PPM MAX• SEDIMENTS : NONE• MAXIMUM AS: 1 P.P.M• MAXIMUM PB: 2 P.P.M.• MAXIMUM CU: 3 P.P.M.• HPN STAPH AUREUS: NOT DETECTED IN 1 GRAM• ODOR: TYPICAL & SPECIFIC FOR SUGAR FREE OF ANY SMELL• MOLD/YEAST: UFC/10G: 10 MAX CUBED• IMPURITY FECALS: MMP/10G ABSENT

• Icumsa : White refined cane sugar icumsa 45

• Specification : Fit for human consumption

• Polarization : 99.80% minimum

• Moisture : 00.04% maximum

• Sulphate ash :00.04% maximum

• Granulation : Medium fine

• Solubility : 00% dry and free caesium or iodine, certified

• Colour : sparkling white. Maximum, comas 45

• Sediment : none

• Smell : free of any odor

• Crop : Latest Reducing

• Sugar : 0.05% maximum by weight

• So2 : 20 ppm maximum

• Substance : solid, crystal Magnetic

• Particles : mg/kg maximum

• Max as : 1ppm

• Max ps : 2 ppm

• Max cu : 3 ppm

• Hpn staph aureus: nil

• Free from : mold, unnatural odours, chemical and insects

• Poisonous : phyto--sanitary certificate by the government authority

• Seed/husks : of no radiation, no virus, insect parts, no poisonous matter and

• Non--genetic and is suitable for human consumption

• ICUMSA VHP: 800 / 1200 RBU (Attenuation Index Units Method no: 4-1978).• Polarization : 99.00 min Max : 99.04 • Polarity at 20 Deg. Centigrade: 96.00% at 97.80%. • ASH Content : 0.02% to 0.15%. • Moisture : 0.02% to 0.15%. • Solubility : 95% Free flowing. • Granulation : 0.6 mm of Regular Square (medium size). • Sediments : None. • Magnetic Particles : 10 mg/kg. • SO2 : 120 mg/kg. • Radiation : within internationally acceptable limits. • Smell : Free of any smell. • Reducing Sugar : 0.05% max. • Max AS : 1 P.P.M. • Max OS : 2 P.P.M. • MAX CU : 3 P.P.M. • HPN STAPH AUREUS: Nil. • Substance : Solid, Crystal max. • Color : Brown. • Crop : Latest (current season). • Free From: Mold, unnatural odors, chemicals and insects. • Poisonous: Phytosanitary Certificate. • Seed / Husks: Of no radiation, no virus, insect parts, no poisonous matter and non genetic and is

sutable for human consumption.

• Polarity at 20ºC: 97,5º Minimum• Sulphated Ash Content: 0.14% – 0.25% Maximum by Weight• Moisture: 0.06% – 0.25% Maximum by Weight• Magnetic Particles: mg/kg 4• Solubility: 97% Dry & free flowing• Granulometry: 1.00 – 1.5 Am/mm

• Pesticide Traces Maximum mg / kg basis• DDT:0.005• Photoxin: 0.01• Hexachloran Gamma Isomer: 0.00

• Microbiological Limits• Pathogenic Bacteria including Salmonella per 25 gram: Nil.• Bacillus per gram: Nil

• ICUMSA: Color 800/1200 ICUMSA attenuation index Units (Method #10-1978)• Maximum AS: 1 P.P.M.• Colour: Golden Brown• Reducing Sugar: 0.010% Maximum in Dry Mass• Radiation: Normal w/o presence of cesium or iodine SO2: mg/kg 70• Heavy Metals / Toxic Elements: Maximum mg / kg basis• Arsenic: 0.50• Cadmium: 0.05• Copper: 1.00• Lead: 1.00• Mercury: 0.01• Zinc: 3.00

• Pesticide Traces Maximum mg / kg basis• DDT:0.005• Photoxin: 0.01• Hexachloran Gamma Isomer: 0.00

• Microbiological Limits• Pathogenic Bacteria including Salmonella per 25 gram: Nil.• Bacillus per gram: Nil

• TEST WEIGHT: 72/KG MIN

• MOISTURE: 14,5%

• MAX PROTEIN: 13% MIN

• GLUTEN: 15%

• FOREIGN MATTERS: 0,8 % MAX

• OTHER GRAINS: 4%

ENRICHED WITH:

• MOLASSES - 2%• Gluten - 30% / OIL• CALCIUM CARBONATE - 1.5%• H2O Moisture - 17.9%• MASSERATION - 48.6%

LEVELS OF WARRANTY:

• PROT. RAW MATERIAL IN ORIGINAL - 9.2%• NDT – 78%• CRUDE FIBRE – 9%

• TEST WEIGHT: 63HL/KG MIN

• MOISTURE: 14%

• MAX PROTEIN:11%

• FIBER:8%

• MIN FAT:2% MAX

• FOREIGN MATTERS: 1%MAX

• FOREIGN GRAINS: 2%

• MOISTURE 0.3% MAXIMUM **BIURET 1% MAXIMUM BYWEIGHT

• FISPER 0.35 MAXIMUM

• ANTI-CAKING AGENT 0.5% MAXIMUM

• FREE AMMONIA 160 PXT PPM MAXIMUM

• GRANULATION DIMENSION FROM 1-4 MM: 90% MINIMUM

• DIMENSION LESS THAN 1 MM: ABSENCE

• MELTING POINT @ 1 32 DEGREE CENTIGRADE

• COLOUR PURE WHITE

• ODOR THRESHOLD ODORLESS OR SLIGHT AMMONIA

• BOILING POINT DECOMPOSES BEFORE BOILIN

• HAZARDOUS INGREDIENTS NONE

• General information: Characteristics: not distinctive odor ortaste, heartwood and sapwood light yellowish brown, graininterlocked, texture medium.

• Classification: Hardwood

• Drying time (green or dry): Buyer’s requirement

• Cutting time: Buyer’s requirement

• Use: furniture, construction, and stave alisares doors, windowframes, ceilings and moldings in general.

• General information: heartwood light yellowish brown, unlike the pale brown sapwood. It has an accentuated fibrous aspect in tangential figure, due to the prominence of axial parenchyma, fibers and vascular lines, grain wavy, rough texture, dull and without odor. Closed timber or specification gauge varies according to the buyer




• Use: easy to work, construction, furniture has a smooth finish and are very durable

• General information: not distinctive odor or taste, heartwood dark brown, sapwood light yellowish brown, grain straight, luster moderate, fine texture

• FEATURES: wood of low commercial value, quality, durability and low. Generally lumber species with clear core and fibrous. Closed timber or specification gauge varies according to the buyer.



• Use: Some Applications: construction, tiled, floor and other material, very resistant

• General information: Heavy wood, heartwood ranging from beige-yellow or yellow slightly rosy, until the rosy-brownish, uniform; differentiated sapwood, yellowish-white, medium texture, interlocked to irregular grain, glossy surface and smooth to the touch, smell and taste imperceptible. workability Wood considered easy to work on. Finishes well. Closed timber or specification gauge varies according to the buyer

• Classification: hardwood



• Use: The wood GARAPA, being heavy, moderate natural durability, mechanical resistance between medium and high, is indicated for the construction of external structures, sleepers, posts poles, fence posts, bodies, in construction, as beams, cramps, shakes, planks and parquet floors, door frames and windows etc.., beer barrels, tool handles, naval constructions, such as structures, etc. keels

• General information: Closed timber or specification gauge varies according to the buyer Light wood, CEME ranging from beige-pink or dark pink, light brown, more or less intense, until the reddish brown, coarse texture, grain straight or slightly wavy,glossy surface and with golden reflections; smell, pleasant, well pronounced in some samples, almost absent in others, slightly bitter taste

• Durability: The cedar is considered moderately resistant to attack by wooddecay organisms, according to practical observations about their use.

• Classification: hardwood



• Use: The cedar wood, due to its low restorability linear and volumetric and mechanical properties between low and medium, is particularly suitable for internal parts of fine furniture, decorative, plywood, decorative containers, picture frames, casting models, slot works , office items, musical instruments in civil construction, such as blinds, baseboards, trims, laces, linings, paneling in naval construction, interior finishes and decorative light hull vessels, broom handles, etc.

• General information: Closed timber or specification gauge varies according to the buyer




• Use: The wood is used in construction beams, rafters, roofing, interior finishes (door frames, poles and planks for floors), in making articles for sports, tool handles turnery, frames, jewelry, art objects and decorative pieces, furniture and luxury. Known in English as brazilian-cherry, jatoba wood of the shows, along with the ipe (Brazilian walnut-) and mahogany (mahogany), the group of the ten most valuable woods and negotiated.

• General information: Closed timber or specification gauge varies according to the buyer



• Use: building interiors and exteriors, floor material, resistant to fungi, marine borers, shipbuilding, turnery.

• GENERAL INFO: Closed timber or specification gauge varies according to the buyer. The core is dark brown, sometimes with a reflective yellow, apparently as a result of the presence of a yellow powder (lapachol) in the pores. The wood has, in general, medium texture, but homogeneous, shows little brightness or design and has straight grain or occasionally irregular. Smell and taste are indistinguishable.

• CLASSIFICATION: hardwood



• USE: The core is dark brown, sometimes with a reflective yellow, apparently as a result of the presence of a yellow powder (lapacho) in the pores. The wood has, in general, medium texture, but homogeneous, shows little brightness or design and has straight grain or occasionally irregular. Smell and taste are indistinguishable.

• Time (green or dry): Buyer’s requirement


• Use: Eucalyptus wood has thousands of uses, the key is in the manufacture of paper and cardboard, is also the basic raw material of the cluster and the plates of fiber type or Duratex Eucatex, MDF boards are also entirely made of eucalyptus wood.

• The very hard wood and was for some time difficult to handle, since replaced the Parana pine in the manufacture of lumber and crates and is replacing with advantage the mahogany (which is now almost extinct) in the manufacture of timber roof, is also very used in making tool handles like shovels, hoes, hammers etc.. due to its high resistance to breakage

GENERAL INFO:

• Closed timber or specification gauge varies according to the buyer

CLASSIFICATION:

• Time (green or dry): Buyer’s requirement


• Use: In the construction used

with (scissors, wall structure),

furniture in general.

• Fe 64.0 % base, rejection 63%• SiO2 6.0 % max• Al2O3 2.0 % max• P 0.01 % max• S 0.06 % max• TiO2 0.10 % max• K2O 0.5 % max• MgO 0.10 % max• MnO 1.0 % max• Mn 0.9 % max• Ba 1.0% max• CaO 0.10 % max• V 0.01% max

Trading with the mining

• FE; 64% MIN 62,5

• SIZE: -31,5 MM TO + 63 (-6.3 MM:13% MAXIMUM)

• PHOSPHROUS: 0,07% MAX

• SULPHUR: 0,05% MAX

• AL²O³: 2% MAX

• SIO² : 5% MAX

• PHSICAL ANALYSIS (NATURAL BASIS)

• LUMP ORE IRO FINES

• FREE MOISTURE LOSS AT 105º C 6% MAX


• Manganese: 46% or more ( rejection <42%)

• Si02: % max. ( rejection > 10%)

• Fe : 6% max ( rejection > 8%)

• Phosphor : 0.09% max. ( rejection > 0.12%)

• Sulfur : 0.06% max ( rejection > 0.08%).

• Al2O3: 6.5 % max. ( rejection > 9%)

• CaO: 0.7% max.

• LUMPS SIZE: 20 mm-120 mm ( 90% within the limits )

• MOISTURE free moisture loss at 105 degree centigrade, 8% max.

• Moisture Lever: Less than 10%

• Size: 20 mm-120 mm ( 90% within the limits)


Raw Bauxite Cement Grade Metal GradeChemical Grade (For Alum Plant)

Al2O2 40 - 48% 45 - 50% max -

Fe2O3 10% min 8% min 55 to 57%

SiO2 5 - 10% max 4% to 7% max 0 to 5%

TiO2 3.5% max 3.5% max 6 to 8%

CaO 2.5 - 3% 2% max 2 to 3%

LOI 29% max 28-30% max 27 to 28%

Moisture 5% max 5% max 7 %

Size 0 to 150 mm Min 0 to 150 mm Min 0 to 150 mm Min


• Trading with the mining

• PROCEDURES:• 1-Buyer issues LOI or ICPO (with LETTERHEAD) signed and stamped + RWA or BCL.• 2-Seller issues FCO.• 3-Seller issues DRAFT CONTRACT.• 4-Buyer signs and stamps DRAFT CONTRACT and sends it back.• 5-Seller issues HARD CONTRACT and sends it to Buyer through an international courier.• 6-Buyer signs HARD CONTRACT and sends back to Seller half copies through an

international courier.• 7-Buyer initiates banking procedures with his Bank and sends Swift and HARD COPY of

MT760 (BG) or SBLC to Seller’s Bank (BANK TO BANK).• 8-Seller’s Bank issues POP (PROOF OF PRODUCT) to Buyer’s Bank.• 9-Buyer’s Bank open an ARDLC (irrevocable, divisible, transferable, without restrictions,

unencumbered, unconditional, irreversible and negotiable, payable against shipment documents at loading port.

• 10-Seller’s Bank issues PB 2% via Swift to Buyer’s Bank.• 11-Seller issues to Buyer’s Bank the originals documents –BILL of LADING and SGS’s

Multiples productos

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