Fresh Carrots
Product Description:
Features: 1) Washed and polished2) Intact, firm, and bright red-orange color3) Good uniformity without big cracks or violet tops4) No side roots5) Weight: 80-150g, 150-200g, 200-250g, 250-300g, 300-350g, 350g up6) Supplying time: a) Local area: spring, autumn harvesting time i) Spring season: supplying time from May 30 to July 30 ii) Autumn season: supplying time from October 15 to the end of December b) Other supplying time: we have a large cold storage, which capacity is 5000MT c) We have cooperated with many factories in China, such as Hebei province, Inner Mongolia, Xiamen City of Fujian Province, available all the year round Inner packing: PE preserved bagsOuter packing: 10kg/ctn20kg/ctn or as customers' requests
About Us
Shouguang Bilong Vegetable Fruit Co., Ltd. is located in Shouguang City of Shandong Province, which is famous for its vegetable in China. Our company is a professional manufacture of fresh preserved vegetables, including carrots, onions, and gingers.Our leading product is fresh preserved carrot. We can also supply other products include onions, scallions, cabbages, gingers, Chinese cabbages and potatoes. These products are mainly sold in domestic market, Taiwan, Japan, Korea, the Middle East, Canada and other Southeast Asia countries.Our company covers an area of 30,000 square meters with construction area of 18,000 square meters. We have 10 warehouses of 1000 metric tons with freshness preservation and constant temperature functions and 12 processing workshops. Equipped with advanced imported production machinery, we have 500 employees including professional technical workers with high processing technique and rich experience. What's more, we possess our own green food base of 333 hectares, integrating plantation, production, processing, export and sale. We are able to meet the requirements of customers in terms of different seasons and different levels. With our purpose of "top quality and high credit", we sincerely welcome all the clients to our company.
