Products

Cocopeat/Coir

Cocopeat/Coir

ifreshexports is one of the leading manufacturer and Exporters of coco peat 5kg blocks, 1kg blocks, coco peat 650grams bricks, coco coir grow bags, husk chips blocks and cut- fibers in South India, TamilNadu.

Coco peat is used as a fertilizer for horticulture, greenhouse as a growing medium and hydroponics growing etc., Having more than three decades of experience, we have gained complete knowledge of the market and chalked out the well defined strategies to accomplish its goal in this business arena. This has helped us in reaching every nook and corner of the world and meeting varied requirements of the customers efficiently. On time delivery of goods and the ability to understand the client's requirements, and our international presence has been possible because of our sheer dedication and commitment towards producing quality products and delivering them on time.


  • Cocopeat/Coir Blocks
  • Coir 5 Kg Balesgs
  • Coir 1 Kg Block
  • COIR 650 GM BRIQUETTES
  • Coir Growbags
  • Coir Husk Chips
  • Coir Disk and Coins
  • Coir Open Top / Easy Fill Bag


Cocopeat/Coir Blocks:

Coir 1kg Block
Specification Washed Coir 1 kg block Unwashed Coir 1 kg block
Dimension 12 x 12 x 8cm (5” x 5” x 3”) 12 x 12 x 8cm (5” x 5” x 3”)
Weight 1 kg 1 kg
EC < 0.5 ms/cm < 3 ms/cm
Testing method 1.5 1.5
pH 5.5 – 6.5 5.5 – 6.5
Moisture 15 to 20% 15 to 20%
Sieve Mesh 6mm or 12 mm 6mm or 12 mm
Volume 14 lts per block (0.5 cu ft.) 14 lts per block (0.5 cu ft.)
Load Ability
Bulk / Floor Loading 27000 blocks per 40 HC -
Pallet Loading 26000 blocks per 40ft HC -
No of pallets 20 per 40ft HC -
1 pallet 1300 blocks -
20 pallets 26000 blocks per 40ft HC -
Coir 5kg Block:
Specification Washed Coir 5 kg block Unwashed Coir 5 kg block
Dimension 30 x 30 x 15cm (12” x 12” x 6”) 30 x 30 x 15cm (12” x 12” x 6”)
Weight 5 kg (11 lbs.) 5 kg (11 lbs.)
EC < 0.5 ms/cm < 3 ms/cm
Testing method 1.5 1.5
pH 5.5 – 6.5 5.5 – 6.5
Moisture 15 to 20% 15 to 20%
Sieve Mesh 6mm or 12 mm 6mm or 12 mm
Volume 75 lts per block (2.6 cu ft.) 75 lts per block (2.6 cu ft.)
Load Ability
Bulk / Floor Loading 5300 blocks per 40 HC -
Pallet Loading 4600 blocks per 40ft HC -
No of pallets 20 per 40ft HC -
1 pallet 230 blocks -
20 pallets 4600 blocks per 40ft HC -

Coir 650gm Briquettes

Specification Washed Coir 650gm briquettes Unwashed Coir 650gm briquettes
Dimension 20 x 10 x 5cm (8” x 4” x 2”) 20 x 10 x 5cm (8” x 4” x 2”)
Weight 650 gm 650 gm
EC < 0.5 ms/cm < 3 ms/cm
Testing method 1.5 1.5
pH 5.5 – 6.5 5.5 – 6.5
Moisture 15 to 20% 15 to 20%
Sieve Mesh 6mm or 12 mm 6mm or 12 mm
Volume 10 lts per briquette (0.35 cu ft.) 710 lts per briquette (0.35 cu ft.)
Load Ability
Bulk / Floor Loading 41500 briquettes per 40 HC -
Pallet Loading 40800 briquettes per 40ft HC -
No of pallets 20 per 40ft HC -
1 pallet 2040 briquettes -
20 pallets 40800 briquettes per 40ft HC -

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More Information

Gherkins are properly graded, sorted, soaked and washed before being put into the packing medium in barrels of High Density Polyethylene allowed for food products with an adjusted mechanism (compensator) that pushes the gherkins down under the cover liquid which fills the barrels entirely. Lid with gasket and O-ring is used to avoid any external contact. The 3 categories according to the media of packing are 'in brine', ' in natural alcoholic vinegar' and 'in acetic acid'. Acidity of gherkins packed in acetic acid and natural alcoholic vinegar is 3.2%, with an allowance for 0.2% (+) or (-) and its salinity is 4%, with an allowance for 0.2% (+) or (-). Salinity of gherkin preserved in brine (as sodium chloride) is 15%, with an allowance for 1% (+) or (-), acidity (as lactic acid) >0.6 % and pH <3.5%. These specifications may be slightly modified according to the specific requirements of the targeted buyers.

Origins and History

The word 'gherkin' may have come from the Swedish word 'gurka' or the German word 'gurke' both meaning 'cucumber'. Gherkin is cucumber pickled or preserved in brine or vinegar. It is the fruit of the plant cucumis sativus from the cucurbit family. There are two types of cucumber: those with smooth epidermis and those with spiny epidermis. Only the type with spiny epidermis is made into gherkin. It is a cucurbitaceous vegetable crop of 90 days duration whose raw young fruits are harvested and pickled immediately after harvesting in brine, natural vinegar or acetic acid. Though gherkin originated in India, the first ever mention of it, in the recorded history, is related to Mesopotamia. It is believed to be the first ever pickle in recorded history, enjoyed by the people of Mesopotamia four and half millennia ago. Cleopatra was fond of pickles as she thought that pickles helped in enhancing her beauty. Roman soldiers and Napoleon's troops were given pickles as part of their food supplies. Gherkins were thought to be a sacred food of the Yaskxia people of Russia. Pickled gherkin is mentioned in English in the 17th century. Virginia Gazette of 1792 carries an advertisement for sale of gherkin to the American public, thus introducing it to the Americans. It conquered the American palate so quickly that it became 'the pickle' to the American within a century. During the Second World War, 40% of all pickles manufactured in the US were allocated for the soldiers engaged in war as a delicacy they would like and remind them of their homes. Pickles would make up for the lack of appetizers and tasty side dishes that would be lacking in the makeshift kitchens on the warfront. Gherkin pickle in glass jar became a commercial product in France in the 1820s.

The Perfect Gherkin

Gherkins are graded according to the count which is the number of fruits per kilogram. 'Higher the count, greater the value' is the general rule. The grades generally followed are: 300/450, 150/300, 120/150, 80/150, 80/120, 60/80, 30/60, 30/40, 20/30, 10/20 and 5/10. According to experts, the perfect gherkin should have a length to diameter ratio of 3:1 with the ideal length being between two to four inches. In North America, a perfect gherkin is expected to sport seven warts per square inch all over its outer surface, while in Europe gherkins without any wart is preferred.

Some figures

he global production of gherkin is estimated to be around two and half million metric tons per annum. Out of this, the US produces 40%, but has to depend on some imports as its consumption is 50% of the total global production. With a demand of 100,000 MT, Russia is a major potential market for the Indian gherkin industry. India is exporting 100,000 MT at present to several nations, including Russia. The income from this export is around Rs. 3 billion. This is expected to rise to Rs. 5 billion within the next two years, with steady increase in the quantity exported.

Varieties

There are two varieties of cucumber: that with the smooth epidermis and that with the spiny epidermis. But only that with the spiny epidermis is in demand as in the pickled form known as gherkin. It is cultivated and harvested for export purposes only as there is no internal demand for it in our country. Gherkin is sorted according to four grades depending on the size and pickled in three different preparations according to market requirements.

The classification according to size is specified in counts which denote the number of fruits needed to make up a kilogram in weight. The general classification starts from 300 to 450 per kilogram as the highest in value and 5 to 10 as the lowest. In measuring the volume of the fruit, diameter has more importance than length.

The 3 categories according to the media of packing are 'in natural vinegar', 'in acetic acid' and 'in brine'. Salinity of gherkin preserved in brine (as sodium chloride) should be 15%, with an allowance for 1% (+) or (-), acidity (as lactic acid) >0.6 % and pH <3.5%. Acidity of gherkins packed in acetic acid and natural vinegar should be 3.2%, with an allowance for 0.2% (+) or (-) and its salinity should be 4%, with an allowance for 0.2% (+) or (-). Changes to these are effected according to the specifications laid down by the buyers from time to time.

Packing Process

For bulk packing, fruits are dry-culled for all defects and sorted grade-wise. These are then soaked in water before washing. Thoroughly washed fruits are sent over the conveyor belt and culled again for defects. Then they are put inside the barrel and natural alcoholic vinegar, acetic acid or brine is added per the specifications of the buyers. After final quality inspections are over, 150-180 Kilograms are packed in each 220/240 litre barrel and the barrel is closed with lid for shipment. Barrels are made of Food Grade High Molecular weight High Density Polyethylene (HMHDPE).

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