Business Type:
Manufacturer/Factory,Distributor/Wholesaler
Business Range:
couscous, pasta, table olives, olive oil, dates
Establishment:
2013
R&D Capacity:
OEM, ODM, Others
Terms of Payment:
LC, T/T, D/P, Paypal, Western Union
Main Markets:
Western Europe, Southeast Asia, Southern Europe
OEM/ODM Service
Sample Available

MEDILIFE : An active company in the food indusry, with a headquarter in Tunisia, with branches in Asia (Hong Kong, Guangzhou), and in the US (California).Main products : Tunisian Extra virgin Olive O...

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Supplier Homepage Agriculture & Food Food & Beverage Seasonings & Condiments 100% Tunisian High Quality Cayenne Peppers, Spicy Cayenne Peppers, 370 mL Glass Jar

100% Tunisian High Quality Cayenne Peppers, Spicy Cayenne Peppers, 370 mL Glass Jar

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Min. Order / Reference FOB Price
50 Unit US $1.90/ Unit
Local Area: Tunisia
R&D Capacity: OEM, ODM, Other
Payment Terms: LC, T/T, D/P, Paypal, Western Union
Brand: MEDILIFE or OEM
Form: Solid
Taste: Hot
Color: Red

All our Sauce & Salad are hand Made , which is friendly for both. Most of our transforming process is made by hand, following the multi millenium tunisian culture of harvesting and preparing Sauce & Salad.
We'll always provide our clients with100% Tunisian Made High Quality Sauce & Salad. DIFFERENT VARIETIES OF SALAD & SAUCEHarissa TraditionalHarissa BerbereGrilled Salad - Mechouia HotGrilled Salad - Mechouia SweetMixed Shaked Sauce - ShakchoukaCarrot Salad - Omok HouriaCayenne Peppers SPECIFICATIONSType of VegetabesCayenne PeppersJar Weight0.350 Kg SHIPPING INFO1 x CartonGW :6 Kg / NW : 5 KgContains12 Jars of 0.350 Kg BRANDING"OEM Brand"MOQ 6 x 20' Container"Medilife Brand"MOQ 5 x 20' Container"Other Established Brand"MOQ 1 x 20' Container CERTIFICATIONSISO 9001ISO 22000HACCP SPECIFICATIONS PHYSICO CHEMICAL & MICROBIOLOGICAL Salt < 10% Dry Matter60 à 70%Total Coliforms at 30 ° C /gr<10 NF V 08 – 050 /99Fecal Coliforms at 44 ° C /gr<10 NF V 08 – 060 -96Staphylococcus Aureus /gr<100 XP V 057 – 1 /94Salmonella / 25gr0 NF V 08 – 052 /97Sulphite-Reducing to 46 ° C / gr Enterobacteriaceae<10 XP V 08 – 061 /96Aerobic Microorganisms at 30 ° C / gr<100 NF V 08 – 051 /99Yeast - Mould at 25 ° C / gr<10 NF ISO 7954 /88 INGREDIENTSCayenne peppersWaterSaltVinegar

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