• Picture of Crude rice bran

    Protein (%)

    13

    DE (Kcal/kg)

    3.100

    Fibers (%)

    19 - 28

    Cellulose (%)

    5

    Lignin (%)

    4

    Arabinoxylan (%)

    9

    Peroxide

    10 Meq/kg max

    Moisture & Impurities

    5% max

    I-ốt (Wijs)

    92-115

  • Picture of De-Oiled Rice Bran (Defatted Rice Bran)

    Protein (%)

    15

    DE (Kcal/kg)

    2.250

    Fiber (%)

    27

    Cellulose (%) 

    Fat

    3% max

    Lignin (%)

    6

    Arabinoxylan (%)

    11

  • Picture of Rice Bran Oil

    Fat saponification       95

        - Triglycerides            85

        - Glycolipids                6

        - Phospholipids            4

    Fat non saponification           4.2

        - Sterols                               1.8

        - 4-Methyl Sterols                 0.4

        - Triterpene alcohols             1.2

        - Less polar compounds       0.8

             ●  Squalene                    0.12

             ● Tocopherols                 0.04

             ● Tocotrienols                 0.07

  • Picture of Cutle Fish Bone

    - Moisture: 10% max
    - Size: 4-8cm, 9-12cm, 12-16cm, 16-22 cm,..

    - Rich in natural calcium and trace element
    - Packing: 40Kgs/ PP bag, 12Mt/Cont 40

  • Picture of Oleo Pine Resin

    - Tapped from own pine forest concession.

    - Impurity less than 10 percent. 

    - White color

    - Origin: Viet Nam 

    - Packaging is reused drums with double plastic bag PE 005. 

  • Picture of Rice broken 100%

    - Broken : 100% Max
    - Chalky kernels : 9% Max
    - Damaged kernels : 3.0% Max
    - Yellow kernels : 2.0% Max
    - Moisture: 14% Max
    - Foreign Matter 3.0% Max
    - Paddy grains: 30 grains / kg
    - Milling degree: well milled and double polished
    - Average Length of Grain: 5mm
    - Average Breadth of Grain: 3mm

  • Picture of Salted duck egg

    Egg when removing the ash soaked in salt crust shaped like normal eggs, inside the white color of white when ripe, bright orange yolks to bright red, depending eggs and secrete an oily substancesalty.
    Egg white has a salty taste, less salt and yolk fatty taste

    Vietnamese salted duck eggs

    Grade I:    70g min/pc

    Grade II:   65g min/pc

    Grade III:  60g min/pc

    Package: 160pcs/ctn ; 580ctns/cont 20'

           in one 1 cont 20': Grade I (30%) + Grade II (40%) + Grade III (30%)

    Shelf life: 1-2 years

  • Picture of Yolk of salted duck egg

    - Grade 1 : 12 grs /pc
    - Grade 2 : 8 - 12 grs / pc
    - Grade 3 : < 8 grs / pc
    - Packing : in vacuum bag, in carton
                     or as buyer's request

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