Tomato

Physical & Sensory parameters:

• Shape: Halves
• Colour: Red
• Taste: Characteristic
• Flavour: Characteristic

Chemical parameters:

• Water Activity: Less than 0.65
• Moisture: Between 15 to 20 %. Lower moisture also possible based on customer’s specification
• Preservative: Max. 300 ppm

Microbial parameters:

• Total Viable Count: Max 10,000CFU / g
• Yeast & Mould:Max 200 CFU /g
• E.coli/gm: Absent
• Salmonella species/25 gms: Absent

Packaging:

• Primary packing: Vacuumzied Aluminum foil laminatecovers (50 grams or 100gms when packing)
• Secondary packing:Carton box

Shelf life;

12 months.