The payment methods we opt are highly confidential and we have maintained a well-organized database listing all the transaction details and clients' personal details to avoid any confusion. We are capable of delivering the bulk consignments of the clientele effortlessly as we have excellent storage facilities. We have segregated units in the warehouse that helps us in delivering all the products systematically.
Physical Properties :

• Taste / flavour - Fresh, aromatic & spicy, from mild to pungent, characteristic of onion
• Odour - Typical, mild to pungent, according to species, free from foreign odour.
• Colour - White
• Foreign Matter - Absent This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants

Chemical Data :

• Moisture - Max. 6%
• SO₂ - Max. 50 PPM
• Pesticides, herbicides, fungicides - Not detectable.

Microbiological Data :

• Total plate count - Max 1,50,000 /g
• Coliform germs - Max 10 / g
• E-Coli - Negative in 1 g
• Yeast & mould - Max.100 / g
• Salmonella - Negative in 25 g
• Bacillus cereus - Max 10 / g
• Staphylococcus Aureus - Negative in 1 g

The payment methods we opt are highly confidential and we have maintained a well-organized database listing all the transaction details and clients' personal details to avoid any confusion. We are capable of delivering the bulk consignments of the clientele effortlessly as we have excellent storage facilities. We have segregated units in the warehouse that helps us in delivering all the products systematically.
Physical Properties :

• Taste / flavour - Fresh, aromatic & spicy, from mild to pungent, characteristic of onion
• Odour - Typical, mild to pungent, according to species, free from foreign odour.
• Colour - White
• Foreign Matter - Absent This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants

Chemical Data :

• Moisture - Max. 6%
• SO₂ - Max. 50 PPM
• Pesticides, herbicides, fungicides - Not detectable.

Microbiological Data :

• Total plate count - Max 1,50,000 /g
• Coliform germs - Max 10 / g
• E-Coli - Negative in 1 g
• Yeast & mould - Max.100 / g
• Salmonella - Negative in 25 g
• Bacillus cereus - Max 10 / g
• Staphylococcus Aureus - Negative in 1 g