축산물 Livestock

냉동 오리 ( FROZEN DUCK)

dodocom 2016. 11. 30. 21:12


수입업자를 위한 OFFER 만합니다.

Offer 문의는

doyoung51@gmail.com

010-4557-4011

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STANDARD QUALITY PRODUCT |

FROZEN DUCK GRILLER     


                                                      Ministry of Agriculture Register   SIF/DIPOA under n.° 0055/4021


Main Market: Middle East

      



1. PRODUCT STANDARDS     Origin ; Brazil






To be packaged the ducks

must be free of: dirt, foreign

material, biliary or fecal

contamination, excess

of skin

and feathers presence.




1.1. Product Specifications


1.2. Primary Packing




Type: printed bag 


Material: polyethylene


Size: according to product weight - chart 1


Layout: according to Image 3


Packing Languages: english, french,


portuguese, spanish, arabic, chinese, japanese.


      Weight                                   Size                                    Code


The ducks are weighed individually and packaged with the breast facing up to the front of pack.

Next, the ducks are sent to the freezing tunnels


1.3. econdary Packing




Type: Cardboard Carton /


Size (lid) cm: 566 x 395 x 90 /


Layout (lid): according to Image 7 /


Weight: 300gr to 330gr /


Stock code - Bottom |


Stock code - Lid |




1.4. Secondary Packing Label


                           1 SIF identification / Identificação SIF


2 Product identification / Identificação do Produto


3 Production / Expiry Date / Data de Produção / Validade


4 Producer data /

Dados do fabricante   

  

                               5 Net Weight / Peso Líquido 

  

                              6 Gross Weight  / Peso Bruto

                               7 Size / Gramatura



Frozen Duck Broiler

Frozen Duck Leg Bone-in

Frozen Duck Leg Boneless

Frozen Duck Boneless Breast 140-160g

Frozen Duck Boneless Breast 181g up

Frozen Duck Back

Frozen Duck MDM

Frozen Duck Skin (trimming)

Frozen Duck Liver

Frozen Duck Feet - grade B

Frozen Duck Neck (skinless)

Frozen Duck Two Joint Wings

Frozen Duck Head - grade A

Frozen Duck Tongue



 



















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