First of all, master the harvest time of green peas, and harvest them 18-20 days after flowering. A tenderness meter can be used if conditions permit, and it is appropriate when the tenderness meter reads 100-105. Harvested peas should be cooled immediately to 4°C and the kernel surface should be kept dry. The peas should be washed before being dehydrated. After rinsing, an appropriate amount of salt and sucrose should be added, and then the seed coat should be punctured or scratched by a process. Dehydration treatment, commonly used through conveyor belt dryer and tunnel dryer drying. When drying with a straight conveyor belt drying method, the temperature in the inlet stage is generally not more than 101 °C, in the second stage it is 91 °C, and in the third stage it is 85 °C. When exporting, it is generally required to reduce the water content to 15%, put it into a dryer for storage and drying for 4 hours, and further reduce the water content to about 10%. Once removed from the dryer, it is sorted and graded by kernel size and color to remove too small and cracked kernels. Qualified grains are packaged in bags with aluminum platinum layers for moisture protection and sale.

Item name: Dehydrated Green Garden Peas ( ISO9001:2015, ISO22000:2005, Kosher, and BRC Certified)

Appearance: natural product color

Flavor: Characteristic green garden peas

Moisture: 8% max

Pesticide residues and contaminates: EU, FDA and national standard, TPC ≤100,000 cfu/g,
Coliform ≤ 100 cfu/100g, Mould&Yeast ≤ 1000 cfu/100g, Pathogen: salmonella and staphylococcus
aureus not detected.
Intended use: used as food ingredients further process to food manufacturers. Shelf life 24 months at
temp≤20℃ and moisture≤ RH 60%.

Delivery Time: Within 15 Days

Quality: Conform to Import Standard

Condition: New Crop of Good Quality

MOQ: 20FCL or LCL

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