FRUIT AND VEGITABLES

Should be white or sandy yellow in colour Should have thin skin When pricked with finger nail should not ooze out fluid but white substance which is starch Should not have eyes open out as in the rainy season Should not be watery, but rather fluey Should weigh A Grade 4kg 6kg Nos per kg

Should be white or light purple in colour Should be juicy and without sprout or dry center The dry leaf should be taken out before being received Should weigh A Grade 6kg 8kg Nos per kg

It should be made from the finest Safal Matar variety, carefully selected and processed to preserve its natural flavor, texture, and color. The product is individually quick frozen IQF to ensure maximum freshness and nutrients. Frozen Safal Matar has a shelf life of 12 months when stored at 18 degree and is available in various packaging options, including 1 kg, 5 kg, and 10 kg. The product meets rigorous quality parameters, including tenderness 80 percentage 90 percentage, color 80 percentage 90 percentage, texture 80 percentage 90 percentage, flavor 80 percentage 90 percentage, and aroma 80 percentage 90 percentage. Frozen Safal Matar is certified by ISO 22000, HACCP, and FSSAI, ensuring its safety and quality for consumption.

One garlic bulb may contain 10 kg to 20 kg edible cloves that are asymmetrical in shape except for the small ones which are close to the center. Cloves which are also covered by protective whitish skin have a distinctive smell

Should be crimson red Should be round without any cracks or marks, Should be firm to touch Should weigh around 8 kg 10 kg Nos per kg.

The pods of these vary some are ridged others are not. The colour is either fresh light green or they have fresh white velvety appearance not yellowish or rusty brown denoting stateness. The interior should be fleshy and seeds small and soft. A dry and stringy interior with hard seeds is due to over ripeness. The skinn should be soft and tender not hard and stringy which denotes over ripeness or inferior quality. The ladies finger are of varieties namely Makhmall Puse Sqwani Perkins Long Green Vaishali Badhu Punjab Padmini and Parbani Kranti. The tall end of ladles finger shall break crisp without any signs of fibrous formation.

Should be light green in colour Should be firm to touch Should be minimum 1 /5 ft. in length Should not have seed formation Should be round and even in shape.

Should be crisp to touch, The formation of leaves should be even not loose Colour should be off white to light green Should weigh Off season 500gms. And above, In season 1 kg and above

Should be of good size with tnder skin. It may be of fresh green colour to rusty brown. Once it is fully matured and turns into rusty brown colour, it can be stored for long period. The skin should be free from any damage and field fungi or disease. The damage on outer skin is the sign of bad handling and storage.

Should be deep purple colour Should be firm to touch without any visible cracks or broken skin Should not have any worm holes Should weigh approx 20 kg 24 kg per kg.