Frozen Chicken FEET

Import, Export and Trading of frozen halal chicken feet

All our production plants are SIF certified and approved with certified production sites under HACCP rules, often with BRC approval; including HALAL approval with muslims laws as required

SKU: SG45180012-1-1 Categories: , Tags: , ,
ORIGIN:

Brazil

GRADE:

A

SPEC:

Frozen

FROZING PROCES:

IQF or BQF

PACKING:

20kg Master Carton
Packaging according to current international standard and China's customs requirements.
  Products are loaded in 40" FCL
  The FCL net weight specified by the manufacturer
  TRANSPORT TEMPERATURE: the product will be dripped and during transport the temperature will remain at minus 15-18° C

CERTIFICATIONS:

HACCP, HALAL, ISO

DELIVERY:

From full container load 40fcl ≈ 27mt +/- 2%

YEAR:

2021

M.O.Q. TRIAL & CONTRACT:

5 FCL

LOADING PORT:

Seller ‘s option

ICOTERM:

C.I.F. PRC

CONTAINER:

40 ft

INSPECTIONS:

SGS or equivalent at loading port – Seller cost.

Reviews

There are no reviews yet.

Be the first to review “Frozen Chicken FEET”

Your email address will not be published.

Frozen Chicken FEET

Payment Terms

PAYMENT METHOD:

FIRST SHIPPING:

  • TT: (Telegraphic Transfer) 30% Down payment for slaughtering, processing and preparation of goods, 70% TT against Ocean Bill of Lading and other Shipping Documents including SGS inspection.
  • WARRANTY:
    • DLC: (MT700) Irrevocable, Transferable, Divisible and Revolving.

FOLLOWING SHIPMENTS:

  • DCL:(MT700) Irrevocable, Transferable, Divisible and Revolving, Paid against BL + SGS report + Insurance + invoice.

Frozen Chicken Feet

Technical specifications

WEIGHT/PIECE: “35-50 GRAMS/PIECE
LENGTH/PART: LENGTH 12-20 CM/PZA
PHYSICAL CHARACTERISTICS:
 SPECIFICATION: GRADE A
FREEZING PROCESS: IQF
 100% FRESH AND FROZEN
 WHITE SKIN
 CLEAN OUTER SKIN
 NO STAINS
 NO STAINS OR BLOOD EXCDESO
 NO BAD SMELL
 NO EXCESS WATER
 NO BROKEN BONES
 MOISTURE LESS THAN 3%
 FROZEN EXPLOSION AT LESS THAN 40°C
 TRANSPORT STORAGE AT NEMOS 18°C
 DURING TRANSPORT LESS 18-20°C
 Fresh produce not exceeding 60 days of slaughter

How can we help you?