Origin: Egypt Color: Characteristic of fresh Okra. Free from freeze injury (Brown Spots). Flavor: Good and free of any strange flavor. Size: Extra: Less than 2.5 cm Allow 5% (count). Zero: Between 2.5 -3.5 cm Allow 5% (count). excellent okra: Between 3.5 – 4.5 cm Allow 5% (count).

 The product being described is a fresh okra from Egypt. The okra is high-quality and characteristically fresh, with no signs of freeze injury, which can cause brown spots. The okra's flavor is deemed excellent and has no strange or foreign tastes. The okra's size is categorized into three categories: extra, zero, and excellent. The extra category consists of okra that is less than 2.5 cm in length, with a 5% allowance based on count. The zero category includes okra between 2.5 and 3.5 cm in length, also with a 5% count allowance. Finally, the excellent category consists of okra between 3.5 and 4.5 cm in length, with a 5% count allowance.

Dried Green Beans:

Dried green beans are harvested at peak freshness, washed, and trimmed before undergoing blanching in boiling water with added salt and metabisulphite to preserve color and flavor. After blanching, they are dehydrated to reduce moisture content to approximately 6%, ensuring long shelf life. These beans are ideal for long-term storage and can be rehydrated for use in soups, stews, and casseroles.FAOHome+1FAOHome+1

Frozen Green Beans:

Frozen green beans are similarly harvested at their prime, washed, and trimmed. They undergo blanching to halt enzymatic activity, preserving their color and texture. Following blanching, the beans are rapidly frozen to maintain their crispness and nutritional value. These beans are convenient for quick preparation and retain their quality for extended periods when stored properly.

Key Features:

• Processing Method: Cut beans, either dried or frozen

• Preservation: Blanched to preserve color and flavor

• Shelf Life: Long shelf life for dried; extended freshness for frozen

• Storage: Store dried beans in a cool, dry place; frozen beans in a freezer

• Preparation: Dried beans require rehydration; frozen beans can be cooked directly