Products

Varieties : Compounded Yellow Hing Powder, Compounded Black Hing Powder, Khada Hing, Black Khada & Kabuli Khada.

Pack Size : 10 GMS, 25 GMS, 50 GMS, 100 GMS, 500 GMS, 1 KG, 5 KG, 10 KG

Different names in Indian Languages :

Hindi : Hing
Bengali : Hing
Gujarati : Hing
Kannada : Hinger, Ingu
Kashmiri : Yang, Sap
Malayalam : Kayam
Marathi : Hing

Oriya : Hengu
Punjabi : Hing
Sanskrit : Badhika, Agudagandhu
Tamil : Perungayam
Telugu : Inguva, Ingumo
Urdu : Hing

Name in International Languages:

English : Devil's dung
Persian : Angustha-Gandha
French : Ferule Asafoetida
German : Stinkendes steckenkraut
Arabic : Tyib, Haltheeth
Sinhalese : Perumkayam

An extensive specification of the end products ensures a comprehensive assessment of the food safety procedures. This specification clearly defines the following product characteristics:

1.	Product Name	Compounded Asafoetida Powder
2.	Important Product Characteristic	Moisture content less than 12 %
3.	Preservation Method	Low Moisture content
4.	Primary Packaging	Plastic Container sealed by Aluminum foil
5.	Secondary Packaging	Unit packing with PVC shrink pouch and final packing with CFB- box.
6.	Shelf life	18 Months
7.	Where it will be sold	Domestic Market
8.	Labeling instructions	Product Name, Brand Name, Customer Address, Batch No., Date of Packing, MRP, Best before, Net Weight, Storage and Handling Instruction, Batch Code, shipping Mark, Veg Logo.
9.	How it is to be used	Addition as food ingredient while cooking
10.	Who will consume	General population
11.	Sensitive consumers	Allergic mass for Gluten

Product Name: Asafoetida

Botanical Name: Ferula aliases

It shall have a characteristic taste & flavor free from any foreign odor, mustiness, or rancidity. It shall be free from mold, living & dead insects, rodent contamination.

GENERAL :

Testing shall be with reference to the methods described in FSSAI & Bureau of Indian Standards or manuals of Customer.

Testing frequency: Each Lot

Parameter	FSSAI LIMIT	Customer LIMIT	Method Of Test
PHYSICAL
Odour	Characteristic	Characteristic	Sensory
Flavor	Characteristic	Characteristic	Sensory
CHEMICAL
Moisture	Max. 12 %	Max. 12 %	IS: 1797-1973
Total ash	Max. 10 %	Max. 10 %	IS: 7807-1975
Acid insoluble ash	Max. 1.5 %	Max. 1.5 %	IS: 7807-1975
Alcoholic extract	Min. 5 %	Min. 5 %	IS: 7807-1975
Colophony resin	-ve	-ve	IS: 7807-1975
Galbanum resin	-ve	-ve	IS: 7807-1975
Ammoniacumm resin	-ve	-ve	IS: 7807-1975
Any other foreign resin	-ve	-ve	IS: 7807-1975
Coal tar dyes	-ve	-ve	IS: 7807-1975
Mineral pigment	-ve	-ve	IS: 7807-1975

STORAGE CONDITION:

Temperature: Ambient Temperature

Relative Humidity: 70 % Max.

Keep closed in a cool dry warehouse, free from infestation and not exposed to direct sunlight.

REFERENCE:
IS: 7807-1975

Ever Green Food Industries” developing a HACCP based Food Safety Management System to assure the food safety requirements of Compounded Asafoetida Powder in manufacturing process. Process control plans for all aspects that are applicable to the safety of Compounded Asafoetida Powder operated are described / referenced in the appropriate HACCP Food Safety System documentation.

Ever Green Food Industries has well established Laboratory with sufficient quality checking instruments for Moisture, Total Ash, Alcoholic extract and Foreign Resins. Ever Green Food Industries is able to perform chemical analysis as well as physical analysis of Raw materials; Semi finished Goods, Finished Goods and physical analysis for packing materials on daily basis.

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