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Fresh, Organic & Preserved Vegetables

Our product range comtains a wide range of Dehydrated White Onion Granules, Dehydrated Red Onion Kibbled, Dehydrated Red Onion Chopped, Dehydrated Red Onion Granules and Dehydrated Garlic Chopped

Dehydrated White Onion Granules

  •  Quality  Free From Pests,Sand & Other Foreign Matters
  •  Appearance   Well cleaned. Pure White Quality
  •  Odour /Taste  Pungent & Typical Characteristics
  • Product Name  Standard size in (mm)
  •  Onion Flakes/Kibbled  8 – 17 mm
  •  Onion Chopped  3 – 5 mm  , 5 – 8 mm
  •  Onion Minced  1 – 3 mm
  •  Onion Granules  0.2 – 0.5 mm
  •  Onion Powder  80 – 100 mesh
  • T.P.C.  <100,000/GM
  •  COLIFORMS  <1000/GM
  •  E.COLI  10/GM
  •  MOLDS & YEASTS  <1000/G
  •  STAPH.AUREUS  <100/G
  •  B.CEREUS  <100/G
  •  SALMONELLA  Absent/25 g
  •  PROCESSING METHOD  Mature, fresh white onions are washed, trimmed out and dehydrated by passing Hot Air Closed continuous System.
  •  ORGANOLETIC PROPERTIES  COLOUR : White\r\n  TASTE  : Typical of fresh white onions\r\n  AROMA  : Typical of fresh white onions

STORAGE : ** Cool, Dry, Dark Place with 22 ‘C Temp. (Ideal Cold storage).  

  •  SPECIFICATION  KIBBLED/FLAKES   MINCED   CHOPPED  GRANULES  POWDER
     MOISTURE CONTENT  6-7% Max  4-5% Max  4-5% Max  4-5% Max  4-5% Max
     HOT WATER INSOLUBLE  20% Max  20% Max  20% Max  20% Max  20% Max
     ASH CONTENT  3% Max  3% Max  3% Max  3% Max  3% Max
     ACID INSOLUBLE ASH  0.5% Max  0.5% Max  0.5% Max  0.5% Max  0.5% Max
     MAJOR DEFECTS  1% Max  1% Max  1% Max  1% Max  1% Max
     FOREIGN MATTER  NIL  NIL  NIL  NIL  NIL
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Dehydrated Red Onion Kibbled

  •  Quality  Free From Pests,Sand & Other Foreign Matters
  •  Appearance   Well cleaned. Pure Red Quality
  •  Odour /Taste  Pungent & Typical Characteristics
  •  Product Name  Standard size in (mm)
  •  Onion Flakes/Kibbled  8 – 17 mm
  •  Onion Chopped  3 – 5 mm  , 5 – 8 mm
  •  Onion Minced  1 – 3 mm
  •  Onion Granules  0.2 – 0.5 mm
  •  Onion Powder  80 – 100 mesh
  •  T.P.C.  <100,000/GM
  •  COLIFORMS  <1000/GM
  •  E.COLI  10/GM
  •  MOLDS & YEASTS  <1000/G
  •  STAPH.AUREUS  <100/G
  •  B.CEREUS  <100/G
  •  SALMONELLA  Absent/25 g
  •  PROCESSING METHOD  Mature, fresh red onions are washed, trimmed out and dehydrated by passing Hot Air Closed continuous System.
  •  ORGANOLETIC PROPERTIES  COLOUR : Red\r\n  TASTE  : Typical of fresh red onions\r\n  AROMA  : Typical of fresh red onions

  •  SPECIFICATION  KIBBLED/FLAKES   MINCED   CHOPPED  GRANULES  POWDER
     MOISTURE CONTENT  6-7% Max  4-5% Max  4-5% Max  4-5% Max  4-5% Max
     HOT WATER INSOLUBLE  20% Max  20% Max  20% Max  20% Max  20% Max
     ASH CONTENT  3% Max  3% Max  3% Max  3% Max  3% Max
     ACID INSOLUBLE ASH  0.5% Max  0.5% Max  0.5% Max  0.5% Max  0.5% Max
     MAJOR DEFECTS  1% Max  1% Max  1% Max  1% Max  1% Max
     FOREIGN MATTER  NIL  NIL  NIL  NIL  NIL
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Dehydrated Red Onion Chopped

  •  Quality  Free From Pests,Sand & Other Foreign Matters
  •  Appearance   Well cleaned. Pure Red Quality
  •  Odour /Taste  Pungent & Typical Characteristics
  •  Product Name  Standard size in (mm)
  •  Onion Flakes/Kibbled  8 – 17 mm
  •  Onion Chopped  3 – 5 mm  , 5 – 8 mm
  •  Onion Minced  1 – 3 mm
  •  Onion Granules  0.2 – 0.5 mm
  •  Onion Powder  80 – 100 mesh
  • T.P.C.  <100,000/GM
  •  COLIFORMS  <1000/GM
  •  E.COLI  10/GM
  •  MOLDS & YEASTS  <1000/G
  •  STAPH.AUREUS  <100/G
  •  B.CEREUS  <100/G
  •  SALMONELLA  Absent/25 g
  •  PROCESSING METHOD  Mature, fresh red onions are washed, trimmed out and dehydrated by passing Hot Air Closed continuous System.
  •  ORGANOLETIC PROPERTIES  COLOUR : Red\r\n  TASTE  : Typical of fresh red onions\r\n  AROMA  : Typical of fresh red onions

  • SPECIFICATION  KIBBLED/FLAKES   MINCED   CHOPPED  GRANULES  POWDER
     MOISTURE CONTENT  6-7% Max  4-5% Max  4-5% Max  4-5% Max  4-5% Max
     HOT WATER INSOLUBLE  20% Max  20% Max  20% Max  20% Max  20% Max
     ASH CONTENT  3% Max  3% Max  3% Max  3% Max  3% Max
     ACID INSOLUBLE ASH  0.5% Max  0.5% Max  0.5% Max  0.5% Max  0.5% Max
     MAJOR DEFECTS  1% Max  1% Max  1% Max  1% Max  1% Max
     FOREIGN MATTER  NIL  NIL  NIL  NIL  NIL
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Dehydrated Red Onion Granules

  •  Quality  Free From Pests,Sand & Other Foreign Matters
  •  Appearance   Well cleaned. Pure Red Quality
  •  Odour /Taste  Pungent & Typical Characteristics
  • Product Name  Standard size in (mm)
  •  Onion Flakes/Kibbled  8 – 17 mm
  •  Onion Chopped  3 – 5 mm  , 5 – 8 mm
  •  Onion Minced  1 – 3 mm
  •  Onion Granules  0.2 – 0.5 mm
  •  Onion Powder  80 – 100 mesh
  •  T.P.C.  <100,000/GM
  •  COLIFORMS  <1000/GM
  •  E.COLI  10/GM
  •  MOLDS & YEASTS  <1000/G
  •  STAPH.AUREUS  <100/G
  •  B.CEREUS  <100/G
  •  SALMONELLA  Absent/25 g
  •  PROCESSING METHOD  Mature, fresh red onions are washed, trimmed out and dehydrated by passing Hot Air Closed continuous System.
  •  ORGANOLETIC PROPERTIES  COLOUR : Red\r\n  TASTE  : Typical of fresh red onions\r\n  AROMA  : Typical of fresh red onions

  •  SPECIFICATION  KIBBLED/FLAKES   MINCED   CHOPPED  GRANULES  POWDER
     MOISTURE CONTENT  6-7% Max  4-5% Max  4-5% Max  4-5% Max  4-5% Max
     HOT WATER INSOLUBLE  20% Max  20% Max  20% Max  20% Max  20% Max
     ASH CONTENT  3% Max  3% Max  3% Max  3% Max  3% Max
     ACID INSOLUBLE ASH  0.5% Max  0.5% Max  0.5% Max  0.5% Max  0.5% Max
     MAJOR DEFECTS  1% Max  1% Max  1% Max  1% Max  1% Max
     FOREIGN MATTER  NIL  NIL  NIL  NIL  NIL
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Dehydrated Garlic Chopped

  • Quality  Free From Pests, Sand & Other Foreign Matters
  •  Appearance   Yellow to brownish in color
  •  Odour /Taste  Pungent & Typical Characteristics like fresh garlic

  •  
     Observed  Normal
     Moisture  4.50%  4-7% 
     Ash  3.00%   4%
     Acid In Soluble  0.04%  0.05%
     
     Observed  Normal
     E-Coli  Negative  50 cfu/gms/max
     Coliforms  150 cfu/gms  1000 cfu/gms/max
     Salmonella  NIL  Absent in 25gms
     Yeast / Mould  900cfu/gms  1000cfu/gms/max
     Staphylococcus  NIL  Absent in 25gms
     Shighella  NIL  Absent in 25gms
     SO2  Not Added  

     

  •  Sr No.  Product Name  Standard Size (in mm)
     1  Garlic Flakes (Cloves)  8 - 17 mm
     2  Garlic Chopped  3 - 5 mm
     3  Garlic Minced  1 - 3 mm
     4  Garlic Granules  24-40,40-60,60-80 mess
     5  Garlic Powder  80-100 mess
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Dehydrated Garlic Minced

  •  Quality  Free From Pests, Sand & Other Foreign Matters
  •  Appearance   Yellow to brownish in color
  •  Odour /Taste  Pungent & Typical Characteristics like fresh garlic

  •  
     Observed  Normal
     Moisture  4.50%  4-7% 
     Ash  3.00%   4%
     Acid In Soluble  0.04%  0.05%
     
     Observed  Normal
     E-Coli  Negative  50 cfu/gms/max
     Coliforms  150 cfu/gms  1000 cfu/gms/max
     Salmonella  NIL  Absent in 25gms
     Yeast / Mould  900cfu/gms  1000cfu/gms/max
     Staphylococcus  NIL  Absent in 25gms
     Shighella  NIL  Absent in 25gms
     SO2  Not Added  

     

  •  Sr No.  Product Name  Standard Size (in mm)
     1  Garlic Flakes (Cloves)  8 - 17 mm
     2  Garlic Chopped  3 - 5 mm
     3  Garlic Minced  1 - 3 mm
     4  Garlic Granules  24-40,40-60,60-80 mess
     5  Garlic Powder  80-100 mess
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Dehydrated Garlic Granules

  •  Quality  Free From Pests, Sand & Other Foreign Matters
  •  Appearance   Yellow to brownish in color
  •  Odour /Taste  Pungent & Typical Characteristics like fresh garlic

  •  
     Observed  Normal
     Moisture  4.50%  4-7% 
     Ash  3.00%   4%
     Acid In Soluble  0.04%  0.05%
     
     Observed  Normal
     E-Coli  Negative  50 cfu/gms/max
     Coliforms  150 cfu/gms  1000 cfu/gms/max
     Salmonella  NIL  Absent in 25gms
     Yeast / Mould  900cfu/gms  1000cfu/gms/max
     Staphylococcus  NIL  Absent in 25gms
     Shighella  NIL  Absent in 25gms
     SO2  Not Added  

     

  • Sr No.  Product Name  Standard Size (in mm)
     1  Garlic Flakes (Cloves)  8 - 17 mm
     2  Garlic Chopped  3 - 5 mm
     3  Garlic Minced  1 - 3 mm
     4  Garlic Granules  24-40,40-60,60-80 mess
     5  Garlic Powder  80-100 mess
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Dehydrated Garlic Powder

  •  Quality  Free From Pests, Sand & Other Foreign Matters
  •  Appearance   Yellow to brownish in color
  •  Odour /Taste  Pungent & Typical Characteristics like fresh garlic

Dear sir,   Greetings,   I have an Export Enquiry for following Products,   Dehydrated Garlic Powder - 3000 Kg Dehydrated Onion Powder - 3000 Kg Dehydrated Ginger Powder - 1000 Kgs Dehydrated Mango Powder - 500 Kg   Kindly Quote immediately on FOB Mumbai Port Basis in USD. If prices are competitive The Order will be arranged in your Favour, I shall add my margin and let you know when Order is finalised.   I shall need Small Samples of 200 Gram for submission for approval Kindly provide the same.   I shall appreciate your early reply.   Thanks & Regards,   Ashok Ramgir

  •  
     Observed  Normal
     Moisture  4.50%  4-7% 
     Ash  3.00%   4%
     Acid In Soluble  0.04%  0.05%
     
     Observed  Normal
     E-Coli  Negative  50 cfu/gms/max
     Coliforms  150 cfu/gms  1000 cfu/gms/max
     Salmonella  NIL  Absent in 25gms
     Yeast / Mould  900cfu/gms  1000cfu/gms/max
     Staphylococcus  NIL  Absent in 25gms
     Shighella  NIL  Absent in 25gms
     SO2  Not Added  
  •  Sr No.  Product Name  Standard Size (in mm)
     1  Garlic Flakes (Cloves)  8 - 17 mm
     2  Garlic Chopped  3 - 5 mm
     3  Garlic Minced  1 - 3 mm
     4  Garlic Granules  24-40,40-60,60-80 mess
     5  Garlic Powder  80-100 mess
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Dehydrated White Onion Chopped

  •  Quality  Free From Pests,Sand & Other Foreign Matters
  •  Appearance   Well cleaned. Pure White Quality
  •  Odour /Taste  Pungent & Typical Characteristics
  •  Product Name  Standard size in (mm)
  •  Onion Flakes/Kibbled  8 – 17 mm
  •  Onion Chopped  3 – 5 mm  , 5 – 8 mm
  •  Onion Minced  1 – 3 mm
  •  Onion Granules  0.2 – 0.5 mm
  •  Onion Powder  80 – 100 mesh

  •  T.P.C.  <100,000/GM
     COLIFORMS  <1000/GM
     E.COLI  10/GM
     MOLDS & YEASTS  <1000/G
     STAPH.AUREUS  <100/G
     B.CEREUS  <100/G
     SALMONELLA  Absent/25 g
     PROCESSING METHOD  Mature, fresh white onions are washed, trimmed out and dehydrated by passing Hot Air Closed continuous System.
     ORGANOLETIC PROPERTIES  COLOUR : White
     TASTE  : Typical of fresh white onions
     AROMA  : Typical of fresh white onions


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Fresh White Garlic

Some of garlic's unique components are most durable in food (versus processed extract) form. Allicin—one of garlic's most highly valued sulfur compounds—stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. But when it's still inside of crushed garlic, allicin will stay viable for 2-12 days.

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  • Mr. Dilip Kalsariya
  • Village: Bhadrod, Bhavnagar National Highway, Near Post- Office, Pin-364295 Ta. Mahuva, Dist. Bhavnagar, Gujarat., Bhavnagar, Gujarat - 364295, India