Untitled Document
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1. FROZEN BOILED TOP SHELL MEAT
Latin Name |
: |
Rapana Thomasiana |
Product Origin |
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Turkey Origin Frozen Top Shell Meat |
Production Method |
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Boiled , Eviscerated |
Packing Style |
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10 Kgs in poly bag x 2: 20 kgs Net into a carton |
Specifications |
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3L
2L
L
M
S
2S
3S |
10-15/pcs/kg
15-20/pcs/kg
20-40/pcs/kg
40-60/pcs/kg
60-80/pcs/kg
80-120/pcs/kg
120-/~pcs/kg |
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2. FROZEN ANCHOVY
Latin Name |
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Engraulis Encrasicolus |
Product Origin |
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Turkey Origin Frozen Anchovy |
Production Method |
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Frozen and Block |
Packing-1 |
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Block
10 Kgs in poly bags x 2: 20 kgs Net into Carton |
Packing-2 |
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Foam Tray
1kg into Foam tray x 15 pcs into carton |
Specifications |
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12 cm-14 cm ( Whole Round Fish) |
Quntity |
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1x20 fcl or 40 fcl |
3. TOP SHELL (EMPTY)
| Product Name |
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Empty Shell or Conch Shell |
| Packing Method |
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150-180 pcs/bags (25 Kgs-30 Kgs) |
| Size |
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Diameter of Shell : min. 6cm |
| Quantity |
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1x40 fcl |
4. OPERCULUM
| Product Name |
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Operculum |
| Packing Method |
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Poly bags or based on customer demand |
| Quantity |
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1x20 fcl or 40 fcl |
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