Otec concept international Ltd

Detailed Specification for Nigerian Cloves

1. Product Description:
• Botanical Name: Syzygium aromaticum
• Origin: Nigeria
• Type: Whole dried cloves, consisting of unopened flower buds.
2. Physical Characteristics:
• Appearance: Dark brown to reddish-brown whole buds, uniform in size and free from debris.
• Size: Typically 10-15 mm in length, with an intact round head and stem.
• Aroma & Flavor: Strong, warm, and spicy aroma with a slightly sweet flavor, characteristic of high oil content.
• Taste: Rich and pungent with a slight bitterness, ideal for both culinary and medicinal uses.
3. Chemical Composition:
• Moisture Content: Maximum 10-12%, which ensures cloves remain dry and resistant to mold growth.
• Volatile Oil Content: Minimum 15%, primarily consisting of eugenol, which gives cloves their distinctive aroma and medicinal properties.
• Ash Content: Not more than 5%, ensuring purity and quality.
• Eugenol Content: Minimum 70-85% of the volatile oil, ideal for both flavor and therapeutic applications.
4. Quality Standards:
• Purity: 99% purity, with a maximum of 1% foreign matter, such as dust or stems.
• Free From: Mold, insect infestation, pesticide residues, and any additives or contaminants.
• Grading: Classified by size, color, and oil content to meet export standards and buyer specifications.
5. Harvest and Seasonality:
• Harvest Period: Main harvest occurs between September and November in Nigeria.
• Processing: Cloves are hand-harvested at peak maturity, sun-dried to retain flavor and aroma, and thoroughly cleaned to remove impurities.
6. Packaging:
• Bag Type: Typically packed in 25-50 kg breathable jute or polypropylene bags.
• Labeling: Each bag is labeled with the origin (Nigeria), net weight, harvest date, and batch number for traceability and quality assurance.
• Storage: Stored in cool, dry conditions away from direct sunlight to maintain quality, with recommended air circulation to avoid moisture accumulation.
7. Applications:
• Culinary Use: Widely used in cooking for its strong aroma and flavor, especially in spice blends, marinades, and sauces.
• Medicinal Use: Commonly used in herbal and traditional medicine for its anti-inflammatory, antimicrobial, and pain-relief properties.
• Industrial Use: Extracted oil used in cosmetics, fragrances, and aromatherapy products.
8. Payment Terms:
• T/T (Telegraphic Transfer): 30% advance payment upon order confirmation, with the remaining 70% paid before shipment or 100% upon shipment.
• L/C (Letter of Credit): Available as Irrevocable L/C at sight or Usance L/C for deferred payment (30-60 days after shipment).
9. Shelf Life:
• When stored properly, Nigerian cloves have a shelf life of 2-3 years without significant loss of flavor or quality.
10. Compliance and Standards:
• Meets international standards for food safety, including ISO and HACCP certifications, ensuring suitability for global markets.

Nigerian cloves are known for their robust aroma and high eugenol content, making them highly desirable for various applications in the food, medicinal, and cosmetic industries.

Specification for Raw Cocoa Beans

1. Quality Standards:
• Moisture Content: 6-8% maximum to prevent mold growth.
• Bean Count: Typically 95-105 beans per 100 grams for premium-grade beans.
• Fermentation: Fully fermented (minimum 5-7 days) for optimal flavor, with a minimum of 80% well-fermented beans.
• Foreign Matter: Maximum 2%, free from contaminants such as stones, shells, and other debris.
2. Physical Appearance:
• Uniform, medium to large beans with a smooth outer shell, free of damage, mold, or insect infestation.
• Color: Brown to dark brown, indicative of good fermentation.
3. Aroma and Flavor:
• Strong, rich cocoa aroma with no musty or off odors, reflecting proper fermentation and drying.
• Flavor: Bitter and slightly acidic, suitable for high-quality chocolate production.
4. Packaging:
• Typically packed in 60-65 kg jute or burlap bags, allowing air circulation to maintain bean quality.
• Bags should be labeled with origin, batch number, and harvest date for traceability.
5. Storage and Handling:
• Stored in a cool, dry place away from direct sunlight and moisture to maintain quality.
• Transported in well-ventilated conditions to prevent spoilage.
6. Intended Use:
• Ideal for chocolate production, cocoa powder, cocoa butter, and other cocoa-derived products.

This specification is suitable for international buyers looking for high-quality raw cocoa beans with consistent flavor, quality, and adherence to industry standards.

Specification for Cassava

1. Variety:
• Commonly white-fleshed, bitter, or sweet varieties suitable for food, starch, and industrial uses.
2. Quality Standards:
• Moisture Content: Fresh roots should ideally have 60-70% moisture; dried chips or pellets should have less than 12% moisture for storage.
• Starch Content: Minimum 20-30% in fresh roots for industrial purposes.
• Fiber: Low fiber content preferred, as high fiber reduces processing efficiency.
3. Size and Shape:
• Tubers typically 20-30 cm in length, with a uniform, smooth shape free of decay, mold, or pest damage.
4. Harvest Period:
• Generally harvested 8-12 months after planting, depending on the variety and intended use.
5. Packaging:
• Fresh roots are typically transported in bulk or in sacks; dried cassava chips/pellets are stored in 50-100 kg bags for export.
6. Uses:
• Processed into various products such as flour, tapioca, ethanol, and animal feed.

This specification is ideal for both local consumption and industrial applications.

Specification for Palm Kernel Nut

1. Quality Standards:
• Moisture Content: Max 12%
• Free Fatty Acids (FFA): Max 5% (for premium export quality)
• Impurities: Max 3%, including shell and foreign matter
2. Appearance:
• Small, hard nuts with a brown shell and creamy-white kernel inside.
• Free from mold, rot, and insect damage.
3. Oil Content:
• Contains 45-50% oil, primarily lauric acid, ideal for processing into palm kernel oil.
4. Packaging:
• Packed in 50-100 kg polypropylene or jute bags, kept in dry storage to maintain quality.
5. Harvest Season:
• Harvested year-round, with peak seasons typically from February to April and September to November in West Africa.
6. Uses:
• Primarily used in oil production, animal feed, and cosmetic products.

This specification is ideal for domestic processing and export markets.

Specification for Sesame Seed Cultivated in Kano State, Nigeria

1. Variety: Predominantly white and brown sesame seeds, suitable for oil extraction and culinary use.
2. Quality:
• Moisture content: Maximum 7-8%
• Oil content: Minimum 48-50%
• Free from foreign matter, stones, and other contaminants, not exceeding 2%
3. Purity:
• Minimum purity of 99%
• Free from pesticides and toxins, suitable for export standards.
4. Packaging:
• Typically in 50-100 kg polypropylene bags, ensuring protection from moisture and contaminants.
• Labeled with origin (Kano, Nigeria), batch, and date of harvest.
5. Harvest Season: Primarily between September and November.
6. Market: Intended for domestic and international markets, with high demand in the Middle East, Europe, and Asia.