Alpaca Agriculture And Trading

Egypt‑based Alpaca Agriculture And Trading lists five active products across its catalogue. The portfolio includes tomato paste, green and Kalamata black olives, IQF frozen vegetables and fruits, fresh onions, and a range of canned vegetables and fruits. Each product is presented under the broader categories of Tomato Paste & Purees, Olives, IQF or Frozen Vegetables, Fresh Onion and Canned Vegetables, matching the supplier’s top category list. The catalogue does not provide additional technical specifications, but the product count and categories are clearly defined in the supplier’s data.

The supplier’s catalogue groups the items by processing stage: a cooked concentrate (tomato paste), whole or pitted preserved olives, flash‑frozen horticultural produce, raw fresh onions, and heat‑sterilised canned goods. These groups align with common export classifications for Egyptian horticultural products, where tomato paste typically targets food‑service and retail sectors, olives serve both culinary and snack markets, IQF produce is used by manufacturers requiring frozen inputs, fresh onions are supplied to fresh‑produce chains, and canned vegetables meet long‑shelf‑life demand. No certifications are listed for Alpaca Agriculture And Trading, so buyers should verify compliance with standard food‑safety schemes before purchase.

The five listed products cover the main segments of Egypt’s processed‑vegetable export industry. Tomato paste is generally produced to a Brix of 30‑35 % with a pH around 4.0, and buyers often request specifications for total soluble solids, acidity and microbial limits. Olive offerings include both green and Kalamata black varieties; typical industry grades are defined by fruit size (large > 12 mm), pit‑removal rate and brine concentration (6‑10 % NaCl). IQF frozen vegetables and fruits are flash‑frozen at - 30 °C to preserve texture, with standard packaging in 10 kg cartons or 20 kg bulk bags. Fresh onions are usually graded by size (large > 80 mm) and moisture content (8‑10 %). Canned vegetables and fruits are commonly packed in steel cans of 400 g to 1 kg, sterilised at 115 °C for 30‑45 minutes to achieve commercial sterility.