Our premium Canned Green Peas have a crisp texture and a sweet flavour. Plus, these pods are loaded with fibre and other important minerals, like vitamins C, K, and B complex. They are incredibly low in fat and have anti-inflammatory and antioxidant properties.
Peas were among the first vegetables to be preserved and sold in cans. As the canned green peas are cooked already, they can be eaten straight out of the can too. Additionally, they find use in various cuisines like gravies / curries, soups & stews, fast foods, salads etc.
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Product Name |
Canned Button Mushroom A2.1/2 |
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Product Characterstices |
Canned Green Peas is processed only from fresh green peas which grown in foot of himalyan hills. It should be free fromblack spots & holes, any extraneous matter. It is composed of fresh green peas, sugar,salt, food grade (INS-143) color, acidity regulator (INS-330). Tin cans should be free from any extreme dent, bulge or leaks. It shall no signs of mechanical damage. |
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Product Category |
Thermally processed vegetable |
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Proprietary Food (Y/N) |
No |
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Targeted Use/Intended Use |
To be used as curried vegetable & mixed vegetable. |
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Net Weight |
800 g |
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Drained Weight |
400 g |
| PARAMETERS | Result | Test Method |
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Apperance |
Dark Green |
Visual Analysis |
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Texture |
Firm |
Physical Analysis |
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Taste |
Characteristices |
Organoleptic Evaluation |
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Odor |
Mild |
Organoleptic Evaluation |
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Flavour |
Characteristics |
Organoleptic Evaluation |
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Visual Defects |
5 Pcs. Max |
Visual Analysis |
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Green Peas Quality |
Good / Intact |
Physical Analysis |
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Broken Pcs. |
10 Pcs. [Max ] |
Physical Analysis |
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Vacuum |
12 inch/ hg |
Vacuum Gauge |
| PARAMETERS | UNIT | TEST METHOD | FASSAI LIMIT | SHOPL LIMIT OF BRINE | |
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Min. |
Max. |
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Acidity |
% |
DGHS lab Manual 1:2005 |
——– |
0.07 |
0.09 |
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pH |
——– |
DGHS lab Manual 1:2005 |
——– |
5.2 |
5.6 |
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Salt |
% |
DGHS lab Manual 1:2005 |
——– |
0.9 |
1.1 |
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TSS |
% [Brix] |
Refractometer |
——– |
5 |
6 |
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Insecticides/Pesticide Residue, Heavy Metal Contaniment, Crop Contam. Naturally Occuring toxic sub. |
Conform to FSSAI |
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| PARAMETERS | UNITS | TEST METHOD | FSSAI LIMIT | SHOP LIMIT | ||
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Target |
Tolerance |
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Total Plate Count |
CFU/ml |
IS:5402:2012 |
<50 |
<10 |
<50 |
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Incubation |
pH |
Incubation |
No Change |
No Change |
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Coliform |
CFU/g |
IS 5401 (Part1):2002 |
———- |
Absent |
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Salmonells |
CFU/25g |
IS 5887 (Part3):1999 |
———- |
Absent |
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Staph Aureas |
CFU/25g |
IS 5887 (Pasrt8/sec1)-2002,RA 2007 |
———- |
Absent |
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Listeria Monocytogenes |
CFU/g |
IS 14988 [Part] : 2001 |
———- |
Absent |
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Yeast & Mould |
CFU/g |
IS 5403:1999 |
<100 |
<10 |
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Metal Detection |
The sensitivity of the metal detector should be set no higher than 2.0 mm for ferrous, 2.5 mm non-ferrous & 3.0 mm for stainless steel. |
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Impurities & Adulterants
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Shall be free from any kind of impurities & adulterants |
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Added Color |
Yes |
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Product is conforming to FSSAI specifications, so product is fit for human consumption |
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STORAGE CONDITIONS |
Store incool & dry place at ambient temperature |
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Shelf Life |
24 Months from date of mfg |
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Packaging |
5 ply corrugated box, with 24 tin cans, 850g/tin approx printed tape. |
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Labeling |
Lable shall bear supplier name, Product Name, Date of mfg, Date of Expirey, Batch No., Net Weight, MRP/USP, Nutritional as per FSSAI requirements. |
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