Agro Technology

SUNFLOWER OIL

CHEMICAL REQUIREMENTS:
Free fatty acids, FFA %: max 0.1 (oleic acid)
Peroxide value (meq/kg): 0.5 - at filing s age 
2.5 – from filling stage until the beginning of 90-day period prior to the expiry date
5.0 – during 90-day period prior to the expiry date
Iodine value (wijs): 120 - 136
Saponification value: 188 - 194
Colour (5 ¼ cell): 1.2 Red
Moisture: < 0.04
Purity: 100 % Refined Sunflower Oil 
Specific gravity at 20º C: 0.919 – 0.925
Unsaponifiable matter: 1 % max
Phosphore (ppm): < 5
Butter flavoring: 0.2 mg /kg
TOTAL FATTY ACIDS – LESS THAN 14 CARBON (ATOM) < 0.4:
Analysis Value Sunflower Refined
Myristic: C14:0 < 0.5
Palmitic: C16:0 3-10
Paimitoleic: C16:1 < 1
Stearic: C18:0 1-10
Oleic: C18:1 45
Linoleic: C18:2 55
Linolenic: C18:3 < 0.7
Archidic: C20:0 < 1.0
Analysis Value Sunflower Refined
Iron content (Fe): ppm 1.5 max
Copper content (Cu): ppm 0.1 max
Lead content (Fb): ppm 0.1 max
Arsenic content (As): ppm 0.1 max
Antioxidants: ND
PESTICIDE RESIDUES (detection limit < 0.05 – 0.005 ppm):
Analysis Value Sunflower Refined
Organophosphorus: ppm ND
Organochlorine: ppm ND
Organonitrogen: ppm ND
Pyretrtoide: ppm ND
MICROBIOLOGIC REQUIREMENTS:
No pathogenic microorganisms
SENSORIAL REQUIREMENTS:
Taste and odor: Special characteristic of its own Appearance: Special characteristic of its own (clear at 20º C)
Impurity: NIL
The packaging material has to be suitable for human food.
SHELF LIFE – STORAGE:
Shelf life: On the label
Storage conditions: Dry place, without any unpleasant odours.
Keep away from direct sun light.
Temperature: 20º C
Humidity: 60 %

 

WHEAT FLOUR

SPECIFICATIONS:
 Moisture content: 14.0 – 14.6%;
 Protein content: 11 -11,5%;
 Whiteness: 59 – 60;
 Wet Gluten: 25 – 26 %;
 Gluten Index: 55 – 65;
 Ash content: 0.52 – 0.54%

 

Soft Milling Wheat, Grade 2 Standard GOST R
52554-2006. Non-GMO

SPECIFICATIONS:
 Protein content (on Dry Basis - ISO), min: 13,5%;
 Wet Gluten (Whole Meal), min: 28,0% (ISO);
 Moisture content, max: 14,0% (ISO);
 Test Weight, min: 77,0 kg/hl (ISO);
 Falling Number, min: 200 sec (ISO);
 Vitreousness, min: 60%;
 Foreign Matter, max: 2% (ISO);
 Grain Admixture, max*: 5% (ISO);
 Contamination by Caesium 134 and Caesium 137 (less
than) < З70 Bq/kg;
 The remaining indicators:
The product is free from foreign odours and quarantine
objects, free from live pests, without toxic substances and
poisonous seeds.
*Grain Admixture is considered as Damaged Wheat as per ISO 7970:2000.

Soft Milling Wheat, Grade 3 Standard GOST R
52554-2006. Non-GMO

SPECIFICATIONS:
 Protein content (on Dry Basis - ISO), min: 11 - 12,5%;
 Wet Gluten (Whole Meal), min: 23% - 26% (ISO);
 Moisture content, max: 14,0% (ISO);
 Test Weight, min: 73,0 – 76,0 kg/hl (ISO);
 Falling Number, min: 180 - 310 sec (ISO);
 IDK, max: 65-85 (ISO);
 Vitreousness, min: 40%;
 Foreign Matter, max: 2% (ISO);
 Grain Admixture, max*: 5% (ISO);
 Bug damaged, max: 1,5% (Visual method);
 Contamination by Caesium 134 and Caesium 137 (less
than) < З70 Bq/kg;
 The remaining indicators:
The product is free from foreign odours and quarantine objects,
free from live pests, without toxic substances and poisonous
seeds.
*Grain Admixture is considered as Damaged Wheat as per ISO
7970:2000.

Soft Wheat, Grade 4 Standard GOST R 52554-2006
Non-GMO

SPECIFICATIONS:
 Protein content (on Dry Basis - ISO), min: 10%;
 Wet Gluten (Whole Meal), min: 18% (ISO);
 Moisture content, max: 14,0% (ISO);
 Test Weight, min: 71,0 kg/hl (ISO);
 Falling Number, min: 80 sec (ISO);
 Foreign Matter, max: 2 - 3% (ISO);
 Grain Admixture, max*: 5% (ISO);
 Bug damaged, max: 1,5% (Visual method);
 Contamination by Caesium 134 and Caesium 137 (less
than) < З70 Bq/kg;
 The remaining indicators:
The product is free from foreign odours and quarantine
objects, free from live pests, without toxic substances and
poisonous seeds.

 

Malting Barley Class A
Moisture: 13% Max
Protein: 10% Min 11.5% Max
Germination Energy: 95% after 5 days
Full Barley: 90%
Below: 2.2 mm Max 3%
Purity of Variety: 95% Min
Foreign Variety: 1% Max
1000 Kernel Weight: 40 gr

Feed Barley Grade 2

Moisture: 13% Max
Crude Protein: 10% Min
Crude Fiber: 8% Max
Damaged Grains: 2% Max
Grain Impurities: 3% Including Damaged Grains
Foreign Material: 1% Max

 

Feed Barley Grade 3

 

Moisture: 13%
Crude Protein: 10% Min
Crude Fiber: 8% Max
Damaged Grains: 2% Max
Grain Impurities: 3% Including Damaged Grains

Feed Barley Grade 3 Moisture: 13%
Crude Protein: 10% Min
Crude Fiber: 8% Max
Damaged Grains: 2% Max
Grain Impurities: 3% Including Damaged Grains

 

Quality Standards

NON-GMO-GRADE - Grade #1 YELLOW CORN (Human Consumption)

Product Specifications:
Moisture 14.5% Max
Damaged kernel 5.0% Max (Include heat damaged kernels 0.2%Max)
BCFM ( Broken Kernel & Foreign Material) 3% Max
Total Aflatoxin (B1+B2+G1+G2) under 15ppb (Including Aflatoxin B1 under 10ppb)
Deoxynivalenol 2mg/kg Max
Zearalenone 200 μg/kg
Ochratoxin A 5μg/kg
Total Fumonisin (B1+B2) under 4mg/kg
Test Weight 69.5kg/hl(min) : US(54.7 lb./bu)
Protein : 9.0% min.

Admixture : 2.5% max.

Aflatoxin Total : 20.0% max.

Hectoliters : 72 Kc max.

Humidity : 14.5% max.

Weight of Bushel/lbs : 54 min.

Radiation : None

Other Grains : 1.5% max.

Other Natural Colour : 5.0% max.

Type Varity : 5.0% max.

 

pistachio3

Iranian Pistachios: 
Round Pistachio (Fandoghi) Available in sizes 26-28, 28-30, 30-32 
Long Pistachio (Akbari) sizes 20-22, 22-24 
Long Pistachio (Ahmad aghaee) Available in sizes 22-24, 24-26 
Long Pistachio (Badami) in sizes 24-26, 26-28, 28-30 
Jumbo Pistachio (Kale ghuchi) Available in sizes 18-20, 20-22, 22-24, 24-26 
Natural Pistachio kernel (red colour) 
Green kernel Pistachio 
Roasted and Salted Pistachio 
Roasted and Unsalted Pistachio

packing in 10kg/25kg/50kg

/Natural: %100
Open Shell Pistachio: Min %95
Closed Shell Pistachios: Max %5
Crop time: Mid September
Salmonela: N/A
E.Coli:    N/A

     
     
     

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OLIVE OIL
Extra Virgin olive oil
Virgin olive Oil
Pomace

Free acidity (oleic acid %) M 0,8%

Peroxide value (meg 02/kg) M 20

K232 (in UV)M 2,5

K270 (in UV) M 0,22

Delta K (in UV)M 0,01

Myristic acid M 0,05

Arachidic acid M 0,6

Linolenic acid M 1

Eicosenoic acid M 0,4

Behenic acid M 0,2

Lignoceric acid M 0,2

C 18:1 T M 0,05

C 18:2+ C 18:3 T M 0,05

Cholesterol M 0,5

Brassicasterol M 0,1

Campesterol M 4,0

Stigmasterol < Camp

Delta-7 Stigmasterol M 0,5

Total Beta-Sitosterol m 93,0

Erythrodial + Uvaol M 4,5

Total sterol content (mg/kg Oil) m 1000

Waxes (mg/kg Oil) M 250

WINE

Gamza is a late ripening variety and is used for making dessert wines and table wines. It makes light-bodied fresh and
young wines, not amenable to oak.

Mavrud is a very old native variety that makes ruby purple colour wines with rich texture and excellent flavours with
shades of ripe berries and spices with luscious aromas. It ages well when in contact with oak.