Ingredient: **0% fresh Calamansi

 Physical chemical:

 - Brix : 7° min

 - Acidity : 3.5 - 7.0%

 - pH : 2.4 - 3.0

 - Pulp : 4% min

 - Vitamic C : **0 - **0mg/kg

 - Colour: yellow natural color with no brown hues

 - Flavour: Characteristics of Calamansi

 Microbiological:

 - Total Plate count : *04 cfu/g max

 - Yeast and mould : *02 cfu/g max

 - Coliforms : *0 cfu/g max

 - E. coli : negative

 - Samonella : negative

 Shelf Life: *2 months from the production date

 Frozen Calamansi Puree

 - Packing in Drum:

   + In *0 Container:

      - **0kgs / *2 PE line bag in **0 liter open head cylindrical steel drum

      - **8 Drums/*0 FCL freezing container (*4.*4MT Net Weight)

   + In *0 Container:

      - **0kgs / *2 PE line bag in **0 liter open head cylindrical steel drum

      - *2 Drums/*0 FCL freezing container (*2.*6MT Net Weight)

 - Packing in Carton:

   + In *0 Container:

      - *0kgs / PE bag / Carton

      - ***0 cartons / *0 FCL freezing container (*5MT Net Weight)

   + In *0 Container:

      - *0kgs / PE bag / Carton

      - **0 carton / *0 FCL freezing container (*8MT Net Weight)

 - Transportation: By freezing container at **8oC

 - Storage Condition: In cold warehouse at **8oC

 Aseptic Calamansi Puree

 - Packing in Drum:

   + In *0 Container:

      - **0kgs / *1 PE line, *1 Aseptic bag in **0 liter open head cylindrical steel drum

      - **5 Drums / *0 FCL (*5MT Net Weight)

   + In *0 Container:

      - **0kgs / *1 PE line, *1 Aseptic bag in **0 liter open head cylindrical steel drum

      - *0 Drums / *0 FCL (*6MT Net Weight)

 - Transportation : By cool container at 5oC

 - Storage Condition : In cool warehouse at 5oC to avoid colour and flavour oxidation