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Showing 1–12 of 21 results
Beans (Fresh)
🌱 Beans (Fresh)
Commodity: Beans (Fresh)
HS Code: 708
Types / Varieties: Green beans, Fine beans
Export Season: Nov – Apr
Packing Type: Ventilated cartons 2–5kg
Export Sizes: Extra Fine, Fine, Standard
Reefer Temperature: +4°C to +7°C
Carrots (Fresh)
🥕 Carrots (Fresh)
Commodity: Carrots (Fresh)
HS Code: 706
Types / Varieties: Nantes, Chantenay
Export Season: Dec – Jun
Packing Type: Cartons, Plastic crates
Export Sizes: 100–200g, 200g+
Reefer Temperature: 0°C to +1°C
Cucumbers & Gherkins
🥒 Cucumbers & Gherkins
Commodity: Cucumbers & Gherkins
HS Code: 707
Types / Varieties: Slicer, Baby, Gherkin
Export Season: Oct – May
Packing Type: Cartons, Plastic crates
Export Sizes: 9–12cm, 12–18cm
Reefer Temperature: +7°C to +10°C
Fresh Onions (Red & Yellow)
🧅 Onions (Fresh)
Commodity: Onions (Fresh)
HS Code: 703
Types / Varieties: Red, Yellow, White
Export Season:
• Feb – Aug (Red)
• Mar – Dec (Yellow)
Packing Type: Mesh bags 5–25kg, Cartons
Export Sizes: 40–60mm, 60–80mm, 80mm+
Reefer Temperature: +4°C to +8°C
Garlic (Fresh)
🧄 Garlic (Fresh)
Commodity: Garlic (Fresh)
HS Code: 703
Types / Varieties: White, Purple
Export Season: Feb – May
Packing Type: Mesh bags, Cartons
Export Sizes: 45–55mm, 55–65mm, 65mm+
Reefer Temperature: 0°C to +1°C
Grapefruit
🍊 Grapefruit
Commodity: Grapefruit
HS Code: 805.4
Types / Varieties: White, Red
Export Season: Nov – Apr
Packing Type: Cartons 8–15kg
Export Sizes: 36–45 per carton
Reefer Temperature: +6°C to +8°C
Grapes (Fresh)
🍇 Grapes (Fresh)
Commodity: Grapes (Fresh)
HS Code: 806.1
Types / Varieties: Red, Black
Export Season: Mar – Aug
Packing Type: Ventilated cartons 4–8kg
Export Sizes: Standard table grades
Reefer Temperature: -1°C to +0°C
Certifications: Phytosanitary, GLOBALG.A.P
Export Notes & Volume: EU & Gulf export; ~159–191K MT/year
Guavas (Fresh)
🍈 Guavas (Fresh)
Commodity: Guavas
HS Code: 804.5
Types / Varieties: White & Pink varieties
Export Season: Oct – Mar
Packing Type: Cartons 5–10kg
Export Sizes: Medium to Large
Reefer Temperature: +8°C to +10°C
Certifications: Phytosanitary, GLOBALG.A.P
Export Notes & Volume: Regional export; ~20–30K MT/year
Lemons
🍋 Lemons
Commodity: Lemons
HS Code: 805.5
Types / Varieties: Eureka, Adalia
Export Season: Aug – Apr
Packing Type: Cartons 6–10kg, Plastic crates
Export Sizes: 75–113 per carton
Reefer Temperature: +7°C to +10°C
Limes
🍈 Limes
Commodity: Limes
HS Code: 805.5
Types / Varieties: Persian Lime
Export Season: Jun – Sep
Packing Type: Cartons 4–6kg
Export Sizes: 42–54 per carton
Reefer Temperature: +8°C to +10°C
Mangoes (Fresh)
🥭 Mangoes (Fresh)
Commodity: Mangoes
HS Code: 804.5
Types / Varieties: Kent, Keitt, Tommy Atkins
Export Season: May – Sept
Packing Type: Cartons 9–12kg, Fiberboard, Mesh bags
Export Sizes: 9–12 counts, 12–15 counts
Reefer Temperature: +10°C to +14°C
Certifications: Phytosanitary, GLOBALG.A.P
Export Notes & Volume: High-value seasonal export; ~100–120K MT/year
Oranges
🍊 Oranges
Commodity: Oranges
HS Code: 805.1
Types / Varieties: Navel, Valencia, Baladi
Export Season:
• Nov – May (Navel)
• Jan – Aug (Valencia)
Packing Type: Cartons 7–15kg, Plastic crates, Net bags
Export Sizes: 48–88 per carton (varies by type)
Reefer Temperature: +3°C to +6°C
Online Sports Nutrition and Natural Dietetics.
Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required. It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
The villagers are out there with a vengeance to get that Frankenstein
You made all the required mock ups for commissioned layout, got all the approvals, built a tested code base or had them built, you decided on a content management system, got a license for it or adapted:
- The toppings you may chose for that TV dinner pizza slice when you forgot to shop for foods, the paint you may slap on your face to impress the new boss is your business.
- But what about your daily bread? Design comps, layouts, wireframes—will your clients accept that you go about things the facile way?
- Authorities in our business will tell in no uncertain terms that Lorem Ipsum is that huge, huge no no to forswear forever.
- Not so fast, I'd say, there are some redeeming factors in favor of greeking text, as its use is merely the symptom of a worse problem to take into consideration.
- Websites in professional use templating systems.
- Commercial publishing platforms and content management systems ensure that you can show different text, different data using the same template.
- When it's about controlling hundreds of articles, product pages for web shops, or user profiles in social networks, all of them potentially with different sizes, formats, rules for differing elements things can break, designs agreed upon can have unintended consequences and look much different than expected.
This is quite a problem to solve, but just doing without greeking text won't fix it. Using test items of real content and data in designs will help, but there's no guarantee that every oddity will be found and corrected. Do you want to be sure? Then a prototype or beta site with real content published from the real CMS is needed—but you’re not going that far until you go through an initial design cycle.



