2011 New Crop 1000g Canned Pizza Tomato Sauce, Tomato Puree Organic Health Food

Commodity

Tomato paste

Ingredient

100% fresh ,high quality ,riped tomatoes

Brix(solids)

28-30%

22-24%

18-20%

Bostwick

(At brix 12.5%)

5-7cm/30sec

(hot break)

7-9cm/30sec

(cold break)

5-7cm/30sec

(hot break)

7-9cm/30sec

(cold break)

7-9cm/30sec

(cold break)

Haward mold count

40%max positive field

40%max positive field

40%max positive field

PH value

4.0-4.2

Color

2.0 min (HB)

2.1min (CB)

2.0 min (HB)

2.1min (CB)

2.1min

Lycopene

50mg/100g min

Foreign material

Shall be free from pits, stems, skins, dirt and other foreign material

Flavor and taste

Flavor:Sweet,sour,salty,and  have no abnormal taste or odor

Microorganism

In comply with commercial  sterilization

Food additives

Not to be detected

Remnants of Prohibited agricultural chemicals

Not to be detected

Packing format

70gX50tins/CTN 4450CTNS/20'FCL

70gX100tins/CTN 2300CTNS/20'FCL

198gX48tins/CTN 1800CTNS/20'FCL

210gX48tins/CTN 1740CTNS/20'FCL

400gX24tins/CTN 1930CTNS/20'FCL

425gX24tins/CTN 1850CTNS/20'FCL

800gX12tins/CTN 1900CTNS/20'FCL

850gX12tins/CTN 1800CTNS/20'FCL

1000gX12tins/CTN 1750CTNS/20'FCL

2200gX6tins/CTN  1560CTNS/20'FCL

3000gX6tins/CTN 1100CTNS/20'FCL

Storage

Storage: in a clean, dry, well –ventilated area; prevent direct sunshine to the products

Shelf life

2 years from date of manufacture under appropriate storage conditions

Note

Productive technology

Raw material-washing-sorting-breaking-preheating-concentration-

heat preservation- filling-sterilization--cooling-labeler-storage.

Fresh tomato:GMO,Production management:under ISO and HACCP