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PRODUCT CATALOG
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Global Trade Argentina is an international trading company with 15 years expertise , situated in Rosario, Santa Fe province, 300km north of the city of Buenos Aires, Argentina. Our activity is to operate with the Arab world as sales representatives of the main suppliers of high-quality goods. Our interest started when we discovered the vast range of possibilities that came from trying to satisfy the needs and demands of important markets in Middle East and Africa with Argentine products. In addition, most of its executives are of Arabic origin, which enables them to deeply comprehend Arabic idiosyncrasy and culture. We coordinate contact between customer and provider, supervise transactions, documents and any other trading duty and provide after -sales support. We work with a wide range of foodstuff from leading Argentinean and South American industries. If required by the client, we can provide as well carparts and industrial goods, Our aim is to show the traditional quality and prestige of Argentine products to the world.
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Corrientes Av. 720 1ยบ S2000C Phone: 54 0341 4253562 Fax: 54 0341440 info@globaltr
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Product Catalog 2014
Table of Contents Dairy products
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Dulce de Leche / Spread Milk
07
Edible Oils
09
Fish & Seafood
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Fruits
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Honey
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Legumes
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Meat (Lamb)
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Poultry
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Rice
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Sweet Cocoa
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Attention All the products illustrative.
offered
in
this
catalogue
are
merely
Their availability are determined by production procedures, harvest seasons and/or captures. If you would like to receive its technical specifications, prices or further information, contact us at info@globaltradeargentina.com.
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DIARY PRODUCTS BUTTER Packets of 2.5 kg. Packets of 25 kgs. Appearance: Solid consistency. Texture: Smooth and uniform. Colour: White yellowish. Flavor and smell: Characteristic soft flavor, delicate aroma, without any odd flavor or smell.
CHEESE Edam Is a semi-hard cheese. Most "young" Edam cheese has a very mild flavor, slightly salty or nutty, and almost no smell. Presented in blocks or balls.
Gouda It is a semi-hard cheese celebrated for its rich, unique flavor and smooth texture. Presented in wheels or blocks.
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Sardo Argentinean semi-hard or hard, granular cheese. It is mild, salty in flavor and when young, is smooth in texture. As it ripens, Sardo turns dry, crumbly and apt for grating. Presented in 3,5 kgs. flat wheels.
Reggianito Reggianito is a hard, granular Argentinean cheese. Less expensive than Parmigiano Reggiano, Reggianito is often sold as Parmesan in the United States. It is salty, grating cheese with a grainy texture. Presented in 6,5 kgs. flat wheels.
Parmesan Is a hard, granular cheese, cooked but not pressed. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture. Presented in wheels.
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Mozzarella Mozzarella cheese is a semi-hard, fatty cheese consumed all over the world. It has a smooth, fibrous, elastic texture; a lactic, mild smell and a bland flavour. Presentation: 4 and 20 kg blocks.
Grated Cheese The product resulting from grating or shredding low-moisture cheeses, like Parmasan and Reggianito cheeses. Granules with size and characteristic flavor depending on the employed cheese type.
CREAM It is the product obtained by spontaneous separation or centrifugalization of milk apt for the consumption. Presented in 5 lts. bucket (liquid), as well as 5kgs. and 25 kgs. bags (powdered).
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LACTOSE It is milk sugar obtained from cheese sweet whey through suitable technological procedures, with no less than 98% monohydrate lactose. Its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, because its solubility is less than other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk. Presented in 25 kg. bags.
POWDERED MILK It is the product resulted from the dehydration of standardised milk by means of suitable technological processes. White yellowish powder, characteristic smell and flavor, without foreign substances. Presented in 25kg bags or 500grs. boxes.
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DULCE DE LECHE Spread Milk
It is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction of the product, changing flavor and color. Literally translated, it means "candy of milk". The Argentine Food Code stipulates the minimum requirements for a product to be called "dulce de leche": cow's fresh milk, sugar, vanilla (or artificial vanilla) and a pinch of sodium bicarbonate . Dulce de leche is used to flavour candies or filling for pastries, suchas cakes, churros, cookies (see alfajor), crème caramel (known as flan in Spanish and Portuguese-speaking regions), and ice creams. As dulce de leche is becoming increasingly popular, it is also becoming much more widely available, being present nowadays all over the world.
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Because of its multiple uses, Argentina produces different varieties of spread milk, among which include: - The "traditional" type (lighter consistency and bright colour) - The patissier type (especially made for pastry, it is thicker, con centrated and opaque coloured) - The ice cream (special for processing frozen flavored milk candy or gelatto - industrial use). - Special types: Dulce de Leche can be also produced low fat, mixed with chocolate and even with Kosher certificates .
This product can be presented in different packagings, according if it is for final consumption or industrial use. It can be found in plastic or glass cups of 200grs. to 1 kg, in cardboard pots of 500 grs. to 25 kgs., or in cans of 1kg to 10kgs.
Dulce de leche is one of most famous Argentinian products, given its flavour, its multiple uses and its Premium Quality. It is commercialiazed all year long and one of the export products that our country is best known for.
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EDIBLE OILS CORN OIL The product resulting from the mechanical extraction of corn seeds obtained from a wet milling process. Corn oil is regarded highly for its functionality, exceptional flavor, economy, and health benefits. Presented in bottles of 1, 2, 3, 5 lts., or bulks. Crude Raw material is used for oil refinery plants. Also as a source of energy for animal nutrition plants and as alternative source for the production of biofuels. Available in bulks. Refined Oil refining process gives corn oil one of the qualities consumers value most: its excellent frying quality and resistance to smoking or discoloration. SOYBEAN OIL It is a vegetable oil extracted from the seeds of the soybean. Presented in 900 ml., 1lt., 5lts. bottles Degummed Raw This product allows multiple applications, such as chemical industry, paints, agricultural chemicals and fertilizers, soaps, plastic and adhesive substances. Balanced food it is used in concentrated food formulation for animals as an energy source. Available in bulks. Refined It is a popular vegetable oil that is valued for its affordability, high smoke point and health benefits. This is a good all around oil that can be used for baking, cooking and frying. , or bulks.
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SUNFLOWER OIL The non-volatile oil compressed from sunflower (Helianthus annuus) seeds. Crude Unrefined sunflower oil is less heat stable, but will r etain more of its original nutrient content and flavor, and is well suited to dishes that require low or no-heat. Refined Refining sunflower oil through solvent extraction, degumming, neutralization and bleaching can make it more stable and suitable for high-temperature cooking. It is one of the most used cooking oils in the world.
OLIVE OIL The fat obtained from the olive, that it is used worldwide especially for cooking, cosmetics, pharmaceuticals, etc. It is presented in bottles from 250 grs. to 5 lts. Different names for olive oil indicate the degree of processing the oil has undergone as well as the quality of the oil. The word "virgin" indicates that the olives have been pressed to extract the oil; no heat or chemicals have been used during the extraction process, and the oil is pure and unrefined. Virgin olive oils contain the highest levels of polyphenols, antioxidants that have been linked with better health.
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FISH ANGEL SHARK - Squatina Argentina Land Frozen Fillets / Portion Fishing Season: January - December
ARGENTINE ANCHOVY- Engralius Anchoita Land frozen Whole Round Fishing Season: July —December
ARGENTINE CROACKER - Umbrina Canosai Land Frozen Whole Round / Fillets Skinon or Skinless Fishing Season: January - December
BLACKBELLY ROSEFISH Holicolenus Dactylopterus Lahillei Land Frozen Whole Round / H + G Fishing Season: January - December
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BLACK HAKE / PATAGONIAN TOOTHFISH - Dissostichus eleginoides Land Frozen Whole Round / H + G Fishing Season: January - December
BUTTERFISH - Peprilus Triacanthus Land Frozen Whole Round / H + G Fishing Season: January - December
CARP—Cyprinus Carpio (River captured) Land Frozen Whole Round / Whole Round Gutted / Headed Gutted Tailoff Fillets Skinless or Skinon Fishing Season: January - April / September - December
CHUB MACKEREL - Scomber Jamponicus Land Frozen Whole Round / H + G Fishing Season; January / August- December
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CROACKER - Micropogonias Furnieri Land Frozen Whole Round / Headed & Gutted / Fillets Fishing Season: April - September
DOGFISH - Squalus Achantias Land Frozen Fins Fishing Season: January - March / September - December
FLATHEAD - Percophis Brasiliensis Land Frozen Whole Round / Headed & Gutted /Fillets Fishing Season: January - December -
FLOUNDER - Paralichthis Spp Land Frozen Whole Round / H + G / Fillets Skinless or Skinon Fishing Season: January - December
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GROUPER - Acanthistius Brasilianus Land Frozen Whole Round / H + G / Fillets Fishing season: January - May
HAKE FISH - Merluccius Hubbsi Land Frozen or Sea Frozen Whole Round / H + G / Fillets / Breaded Fishing season: January - December
HAWKFISH - Cheilodactylus Bergi Land Frozen Whole Round / Fillets Fishing season: March - August
HOKI - Macruronus Magellanicus Land Frozen H + G / Fillets Fishing season: January - December
HORSE MACKEREL - Trachurus Iathami Land Frozen. Whole Round Fishing season: August - December
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KINGCLIP - Genypterus Blacodes Land Frozen Whole Round / H + G / Fillet Skinon or Skinless Fishing Season: January - March / August - December
NOTOTENIA Patagonotothen Ramsayi Land Frozen Whole Round / H + G Fishing Season: January - December
PARONA LEATHERJACK - Parona Signata Land Frozen Whole Round / H + G / Fillet Fishing Season: January - December
PATAGONIAN SMOOTHHOUND Mustellus Schmitti Land Frozen Fillets Fishing Season: January - December
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RAY - Rajidae Family Land Frozen Whole round / Skinless or Skinon Wings / Cheeks Fishing Season: January - December
RED SNAPPER - Pagrus Pagrus Land Frozen Whole Round Fishing Season: October - December
RIBBON FISH - Trichiurus Lepturus Land Frozen Whole Round / H + G Fishing Season: January - December
SEA SALMON - Pseudopercis Semifasciata Land Frozen or Sea Frozen Whole Round / H + G / Fillets Fishing Season: January / October – December
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SEA TROUT - Cynoscion Striatus Land Frozen Whole Round / H + G / Fillets Fishing Season: March - September
SHARK - Galeorhinus Galeus Land Frozen H + G / Fillets Fishing Season: Jan - Apr /Nov - Dec
SILVER SIDE - Odonthestes Argentinensis Land Frozen Whole Round / H + G / Fillets Fishing Season: January - December SILVER WAREHOU - Seriolella Porosa Land frozen Fillets Fishing Season: January - December
SOUTHERN BLUE WHITING - Micromesistius Australis Land Frozen Whole Round / H + G Fishing Season: February - August
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www.globaltradeargentina.com FISHING SEASONS CHART
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SEAFOOD
SCALLOP - Zigochlamys Patagonica Shelled / Shell Meat / Cocktail White. Firm texture. Available all year long. Fished in Argentinian Sea coastlines. Land Frozen or Sea Frozen Packaging: Frozen , Bullpack, IQF
SQUID - Illex Argentinus Whole Round / Skin on Tubes / Breaded or Not Breaded Rings Tentacles / Cocktail Fins Calibers: LL, L M, S, SS Land Frozen or Sea Frozen Fishing Season: Apr - Jun Packaging: IQF, Blocks
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SHRIMPS - Pleoticus muelleri Fishing season: May - Nov
Whole Round Calibers L1 (10/20), L2 (20/30), L3 (30/40), L4 (41/60) Land Frozen or Sea Frozen Packing: 1 kg. or 2 kgs. boxes
Tails Calibers C1 (30/55), C2 (56/100), C3 (101/150), C4 (151/2000) CR (unclassified) Land Frozen or Sea Frozen Packaging: 2kgs. or 10 kgs. Boxes
Peeled and devained Calibres 1 (10/20), 2 (20/30), 3 (30/40), 4 (40/50) , SC (unclassified—50 up) Land Frozen IQF Packaging: 1, 10 or 12 kgs. boxes
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FRUITS APPLE Presentation: Fresh & Frozen Fruit / Juices Harvest Season: Feb - May Availability according to variety Varieties: RED - Braeburn, Fuji, Gala, Cripps Pink, Red Chief, Red Delicious YELLOW - Golden Delicious GREEN - Variety: Granny Smith
APRICOT Presentation: Frozen & Dried Fruit Variety: Bright Royal Harvest Season: Jan - Feb Availability: Jan - Feb
AVOCADO Presentation: Fresh Fruit Varieties: Hass, Torres, Lula Harvest Season: Apr - Dec Availability: Apr - Dec
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BLACKBERRY Presentation: Fresh & Frozen (IQF) Fruit Variety: Tupi, Jumbo, Black Satin Harvest Season: Oct - Feb Availability: Oct - Feb (Fresh) / Jan - Dec (Frozen)
BLUEBERRY Presentation: Fresh & Frozen IQF Fuit /Juice Varieties: Blue Crisp, Emerald, Jewel, Misty, Millenia, O’Neal, Primadonna, Rebel, Sapphire, Snowchaser, Southern Belle, Star y Spring High Harvest Season: Sept - Dec Availability: Sept - Dec (Fresh) Jan - Dec (Frozen IQF & Juice)
CHERRY Presentation: Fresh & Frozen IQF Varieties: Santina, Royal Dawn, Chelan, Brooks, Stella, Bing, Van, Kordia, Regina, Lapins, Sweetheart. Harvest Season: Nov - Dec Availability: Nov - Dec (Fresh) /Jan - Dec (Frozen IQF)
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GRAPE Presentation: Fresh & Frozen IQF / Dried Harvest Season: Jan - Apr Availability: Jan - Apr (Fresh) / Jan - Dec (Frozen IQF) Varieties: Imperial, Cardinal, Flame, Black, Thompson, California, Alfonso Lavalle, Victoria, Red Globe, Crimson, AlmerĂa, Sugraone, Sultana
KIWI Presentation: Fresh & Frozen IQF Fruit Variety: Hayward Harvest Season: Apr - May Availability: Apr - Jun
LEMON Presentation: Fresh Fruit / Juice Varieties: Genova, Eureka Harvest Season; Abr - Jul Availability: Apr - Jul (Fresh) Jan - Dec (Juice)
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NECTARINES Slightly smaller and sweeter tan peaches and their skin lacks of short hair. Presentation: Fresh Fruit Varieties: Lar Delicious, Late Legrand Harvest Season & Availability: Feb - Sept
ORANGE Presentation: Fresh Fruit Juice & Concentrates Varieties: New Hall, Washington Navel, Navel Late, Lane Late, Salustiana, Valencia, Harvest Season: Apr - Oct Availability: Apr - Nov (Fresh) Jan - Dec (Juice & Concentrate)
PEARS Presentation: Fresh & Frozen IQF Fruit Varieties: William`s, Bartlett, Red Bartlett, Beurre D`Anjou, Abate Fetel, Packham`s Triumph, Beurre Bosc, Winter Bartlett, Beurre Giffard, Favourite, Forelle. Harvest Season: Jan - Jun Availability: Jan - Oct (Fresh) / Jan - Dec (IQF)
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PEACH Presentation: Fresh & Frozen Fruit Varieties: Flavour Crest, Spring Lady, Sugar Lady, Elegant Lady, Cal Red, O’Henry, Gladys Harvest season: Dec - Jan Availability: Dec - Jan (Fresh) / Jan - Dec (IQF)
PLUM Presentation: Fresh & Frozen Fruit Varieties: Larry Anne, Angeleno, Black Amber, Songold, Fortune Harvest Season: Jan - Mar Availability: Jan - Mar (Fresh) / Jan - Dec
POMELO Presentation: Fresh Fruit Varieties: Star Ruby, Ruby Red Harvest season: Nov - Jan Availability: Nov - Jan (Fresh)
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RASPBERRY Presentation: Fresh & Frozen Fuit Harvest Season: Nov - May Availability: Nov - May (Fresh) Jan - Dec (Frozen)
STRAWBERRY Presentation: Fresh & Frozen Fruit Varities: Camarosa, Camino Real Harvest Season: Jun - Dec Availability: Jun - Dec
TANGERINE Presentation: Fresh Fruit Varieties: Nova, Ellendale, Murcott Harvest Season: May - Sept Availability: May - Sept
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HONEY Honey
is
a
sweet
food
made
by
bees
using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the t y p e by
o f
most
h o n e y beekeepers
c o l l e c t e d and
most
consumed. Generally, honey is classified by the floral source of the nectar from which it was made. Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin. Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent. Argentina offers Polyfloral honey, Eucaliptus honey, Organic honey, etc., ready for final consumer or in bulks.
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www.globaltradeargentina.com LEGUMES BEANS Black Beans - Phaseolus vulgaris Uniform beans, healthy black color, cleaned, calibrated and dried Sowing: March | Harvest: June – July Presentation: Polypropylene bags of 25 and 50kg Size (in mm): 500-550 pcs/100g
Cranberry Bean - Phaseolus vulgaris Cargamanto (Type IV) Barbunya, Chitti, Borlotto (Type III) Uniform, beans healthy white, light speckled , cleaned, calibrated and dried Sowing: March | Harvest: June – July Presentation: Polypropylene bags of 25 and 50kg Size (in mm): 180-200, 200-220 pcs/100g
Mung Beans - Phaseolus aureus Uniform beans, healthy green colour, cleaned, calibrated and dried Sowing: December – January Harvest: March – April) Presentation: Polypropylene bags of 25 and 50kg. Size (in mm): 3.2 mm — 4.0 mm
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Red Kidney Beans - Phaseolus vulgaris Variety: Dark (English Type) Uniform beans, healthy dark red , cleaned, calibrated and dried Sowing: March | Harvest: June – July Presentation: Polypropylene bags of 25 and 50kg Size (in mm): 180-200, 200-220 pcs/100g Navy / Allubia Beans - Phaseolus vulgaris Uniform beans, healthy white, cleaned, calibrated and dried Sowing: March | Harvest: May – June Presentation: Polypropylene bags of 25 Kg. Size (in mm): 500-550 pcs/100g
KABULI CHICKPEAS - Cicer arietinum L. Uniform healthy beige colour, clean, calibrated and dry The beans are subjected to a cooking test which result is the absence of hard beans Sowing: May-June | Harvest: October-December Processing: Optical processor (SORTEX) Presentation: Polypropylene bags of 25 Kg. Size (in mm): 7-8-9-10 Size (in Spanish ounce): 96/98, 78/80, 62/64, 52/54
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LENTILS - Lens culinaris Uniform lentils, healthy light brown colour, clean, calibrated and dried. Sowing: June | Harvest: October Presentation: Polypropylene bags of 25 and 50 kgs. Sizes: 5 /5.5 mm.
PEAS - Pisum sativum Variety: Viper / Facon Uniform peas, healthy green colour, cleaned, calibrated and dried Sowing: August | Harvest: November Presentation: Polypropylene bags of 25 Kg. Size (in mm): 5 mm – 8 mm
PEANUTS - Arachis hypogaea Variety: Runner, Spanish, Virginia High Oleic / Standard HPS raw peanuts With Skin: 38/42, 40/50, 50/60, 60/70, 70/80, 80/100, and Split. Without Skin: 38/42, 40/50, 50/60 and Split. Presentation: Polypropylene bags of 25, 50kgs., and bigbags of 1250 kgs.
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MEAT (LAMB) The Argentine Patagonia makes up a unique ecosystem, an unpolluted area in our planet where the sheep breeding is made in a absolutely natural enviroment.
The inmensity of the farms, the type of pasture and the weather characteristics (dry, cold, and windy) contribute to make Patagonian lamb one of the best in the world. The extensive production systems in this not contaminated region eliminates risks of the presence of hormones, anabolic or industrial residues in the meat. The average weight per lamb carcass in the region varies between 9 and 13 kg. The Patagonian region produces over 15,000 tons per year of excellent quality lamb, sold in some of the most demanding markets in the world. Unique in the world for its colour, characteristics and particular taste. Patagonian lamb has characteristics recognised world-wide, being lean, tender and having an exquisite flavour.
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Health Benefits •
Nutrients: High levels of tryptophan and protein. Also high in omega 3 fatty acids, folate, choline, homocysteine, vitamin B 12 and other vitamins of the B complex family. Lamb is also high in antioxidants and zinc.
•
Lamb liver: Ingestion of good quality protein. Also very high in fat and rich in vitamin A.
•
The organ meats, especially liver and kidney of lamb, are extremely beneficial for people suffering from diabetes.
•
Lamb contains acids that help metabolize homocysteine.
•
Eating lamb regularly has been known to reduce cardiovascular risk.
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BONE-IN LEG Also known as “Gigot”, comes from the hind saddle, without the hip bone and includes the chum and the hock.
BONELESS LEG The leg is boned and the cartilages, tendons and lymphatic ganglions are also removed.
LEG STEAK A bone-in leg is cut uo in the saw every two centimeters. All resulting steaks retain the bone in the center.
CHUMP Chumps are cut out from chump-bearing legs down the natural seams line. Fat is also removed.
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SHANK The hock includes the shinbone, tarsus, calcaneus, and associated muscles. It is prepared by chopping a bone-in leg with the saw with a cut through the patellofemoral articulation which separates the shinbone from the femur.
ENTIRE RACK It includes the entire lamb’s loin. It includes 13 ribs, carré and breast.
RACK Nº13 13 ribs are removed from the entire rack through the dorsal muscle.
RACK Nº8 The 8 ribs attached to the loin by the dorsal muscle are removed from rack Nº 13’s dorsal muscle, cutting through fat and superficial flesh up to the bone’s surface.
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CARRÉ A section that is made alongside the entire rack in the line of the long dorsal muscle and the vertebrae between the specified ribs.
LOIN The long dorsal muscle portion from a carré and the subsequent 8 ribs are boned from an entire rack
TENDERLOIN It is prepared from de Side by removing the lumbar muscles Psoas Major and Minor in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the illeum, Cuadratus lamborum and illiacus laterallis.
STRIPLOIN Prepared from the short loin saddle or the 8 rib loin. All fat deposits removed. All silver skin removed leaving the loin completely denuded.
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BREAST AND FLANK The 13 ribs and rack are removed from the carrĂŠ. It includes the flank steak.
SADDLE Without separating the loin, a section is done through the long dorsal muscle and the ribs between the specified ribs.
BONELESS SADDLE The saddle is boned from a single piece.
FORE SHANK Separated from the shoulder by a cut at right angles to the backbone, effected approx. 30 mm above the point
of
the elbow. The bone at the cut point should appear round in shape.
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BONE-IN SHOULDER Taken out from a short forequarter, through the elimination of the neck and the breast.
BONELESS SHOULDER The meat of the bone opened in butterfly cut is removed from the shoulder. OFFALS
Liver
Kidneys
Heart Tongue
Sweetbread
Tripes
Testicles Pluck
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CARCASSES Entire lambs of 4 to 16 kgs.
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POULTRY WHOLE CHICKEN With / Without gibblets Size according to requirements. From 900 grs. to 3500 grs. approx.
BREAST Skin on
Skinless
Breast &
Bone in
Boneless
Half Wing
Fi-
llet with Inner
Inner Fillet
GIBBLETS Heart
Gizzards
Neck Skin On
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Liver
Neck Skin Less
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WINGS Three-Joint Wing
Mid Joint
Wing Skin on
Skin on
Bone in
Bone In
Drumstick
Mid wing
Wing tip
Skin On
Skin On
Skin On
Bone In
Bone In Bo-
ne In
LEGS Leg quarter with back bone Skin On Bone In
Whole Leg Whole
Leg Skin On / Off Boneless
Thigh
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Drumstick
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EGGS Fresh Liquid Powdered Powdered eggs are flly dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. Benefits : •
Keeps good for 12 months at room temperature fresh and dry, no cold chamber needed .
•
Solved in water, it keeps fresher for more time.
•
Minimum variations on colesterol levels
•
Reduces handling and eliminates egg bracking, cleaning and disinfection costs
Presentation: •
Whole Egg
•
Egg Yolk
•
Egg Albumin
Packaging: In kraft 80 paper bags (3 leafs) with an interior polythene film, with 10 or 20 kilos of product. In cardboard boxes with 20 or 25 kgs of product.
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Paraguay 727 10ª S2000CTT, Rosario, Santa Fe, Argentina Phone: 54 0341 4253562 Fax: 54 03414405628 info@globaltradeargentina.com
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www.globaltradeargentina.com RICE Argentinian Rice is produced in the Litoral, a central region of the country sorrounded of rivers, including Paranรก river, the widest in the continent after the Amazonas. Its production is highly sustainable and technified, with large-scale irrigation processes that provides product of best Quality.
TYPES OF RICE Paddy Rice: Preserves its not eatable band White Rice: The rind, bran and germ are extracted Parboiled Rice Long Grain Rice Fortuna Rice Waxy Rice Yamani Rice Brown Rice: Preserves part of the rind, being richer in fibers and vitamins Long Grain Rice Yamani Rice
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SWEET COCOA POWDER This special product is for both industrial and home use. It can be used for bakery, beverages, ice-creams and desserts. It is gluten free and ready to use.
Two Presentations: •
- Sugar 70% - Cocoa 20% - Starch 10% - Vanillin 0,001% Packaging: : 900 gr., 450 gr., 200
gr., boxes 5 kg. & 25 kg. bags
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- Sugar 73% - Cocoa 17% - Starch 10% - Vanillin 0,001% Packaging: 5 kgs. snd 25 kgs. bags
It can be imported with the company’s brand or the client’s brand, for final consumption or industrial récipes. Special really tasty sweet and smooth flavour with high acceptance in bakery products and homemade desserts.
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Paraguay 727 10ª S2000CTT, Rosario, Santa Fe, Argentina Phone: 54 0341 4253562 Fax: 54 03414405628 info@globaltradeargentina.com
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