Ellagron Greek Flavors

Ellagron Greek Flavors is based in Greece and lists ten active products across fruit, oil, honey, water, and mineral categories. The catalogue includes Blonde Raisins, Dried Figs, Dried Black Raisins, Olive Oil, Honey, Natural Mineral Water, Olives, Chutneys, Sea Salt and Jams (Marmalades). These items fall under HS chapter 20 for dried fruits, chapter 15 for edible oils, chapter 17 for sugars and honey, chapter 22 for mineral water, chapter 20/21 for olives and chapter 30 for vegetable preparations and sea salt. The supplier’s trust tier is classified as “harbor”, indicating a moderate level of verification in trade platforms.

The product set covers both raw agricultural goods such as raisins, figs and olives, and processed foods including chutneys, jams and sea salt. Typical industry specifications for these groups include moisture limits of 12‑15 % for dried raisins, fruit flesh content of at least 30 % for fig pieces, free fatty acid content below 0.8 % for extra‑virgin olive oil, and a minimum honey diastase activity of 8 % (DIN 3). Mineral water is generally required to meet EU Directive 98/83/EC for microbiological limits, while sea salt is often graded by grain size and sodium chloride purity above 97 %.

The catalogue lists three dried fruit items - Blonde Raisins, Dried Figs and Dried Black Raisins - which are commonly graded by size (e.g., large > 12 mm) and moisture content (10‑14 %). Olive Oil is typically offered as extra‑virgin with acidity ≤ 0.8 % and peroxide value ≤ 20 meq O₂/kg. Honey products are usually classified by color and pollen count, with standard quality metrics such as HMF < 40 mg/kg. Natural Mineral Water is packaged in PET or glass bottles and must comply with EU water quality parameters for total dissolved solids and microbial counts. Olives are generally supplied as whole or pitted, preserved in brine with a salt concentration of 5‑8 % and a minimum flesh firmness of 2 kg/cm². Processed vegetable pastes, chutneys and jams are produced with fruit or vegetable pulp ratios of 40‑60 % and are often pasteurised to 95 °C for 5 minutes. Sea Salt is marketed in fine or coarse grain, with typical purity of 97‑99 % NaCl and moisture below 0.5 %.