Type 45 sugar, also known as type 45 crystal sugar or special crystal sugar,
is one of the classifications of crystal sugar in Brazil. This classification refers mainly to the quality and degree of purity of the sugar, and is widely used in industrial and commercial contexts.
Main characteristics of Type 45 Sugar:
- High degree of purity: It has a bright white color and a low amount of impurities.
- Uniform crystals: The crystals are large, translucent and well-defined.
- Low color index (ICUMSA): Generally indicating a high-purity sugar. (The lower the index, the whiter and purer the sugar).
- Industrial and food use: Widely used in food and beverage industries, such as soft drinks, juices, sweets and bakery products, where high-quality sugar is required.
- Export: It is one of the most sought-after types of sugar for export, especially to markets that require high purity standards.
Type 45 sugar is a high-quality product, mainly aimed at the industrial and international markets. If you are looking for a high-purity sugar for demanding applications, this is the ideal type.
GMO Soybeans (Genetically Modified Organism)
GMO soybeans are a variety of soy that has been genetically modified to exhibit desirable traits, primarily resistance to herbicides and tolerance to pests and diseases. They are widely cultivated in countries such as Brazil, the United States, and Argentina, and account for the majority of global soybean production.
Key Characteristics of GMO Soybeans:
- Herbicide resistance (e.g., glyphosate): Allows for more efficient weed control without affecting the main crop.
- Higher productivity: Genetic modification increases crop efficiency by reducing losses caused by pests and adverse weather conditions.
- Reduced use of pesticides: Due to built-in resistance, fewer chemical applications are needed, which can lower operational costs.
- Standardization: GMO soybeans offer greater uniformity in grain size and quality, facilitating industrial processing and international trade.
Uses and Commercial Destinations:
- Animal feed: A large portion of GMO soybeans is processed into soybean meal, used in the feed of poultry, pigs, and cattle.
- Vegetable oil: They are also used for the extraction of edible soybean oil.
GMO Yellow Corn (Genetically Modified Organism)
GMO yellow corn is a variety of corn that has undergone genetic modifications aimed at enhancing productivity and resistance to adverse conditions. The main goal of these modifications is to make the crop more resistant to pests, herbicides, diseases, and climate stress. This variety is widely cultivated in countries such as Brazil, the United States, Argentina, Ukraine, and South Africa, and represents a significant share of global agricultural trade.
Key Characteristics of GMO Yellow Corn:
- Pest resistance: Contains genes that make the corn toxic only to specific insects, such as the fall armyworm, reducing the need for insecticides.
- Herbicide tolerance: Allows the use of herbicides like glyphosate, which eliminate weeds without affecting the main crop.
- High productivity: Increases yield per hectare even in environments with poor soil quality or adverse weather conditions.
- Reduced crop losses: Genetic resistance minimizes losses during cultivation and harvest.
- Uniform kernels: GMO corn offers greater standardization, making storage, transportation, and industrial processing easier.
Uses and Commercial Destinations:
- Animal feed: The majority of GMO yellow corn production is used to manufacture feed for cattle, pigs, and poultry.
- Ethanol production: Widely used in the biofuel industry, especially in the United States and Brazil.
- Food industry: Once processed, it is used in various products such as starch, corn oil, cornmeal, breakfast cereals, and snacks.
Chicken Paws
Chicken paws are a by-product of the poultry industry that is highly valued in various international markets, especially in Asia, including China, Vietnam, Hong Kong, and the Philippines. Unlike in some countries where they are considered waste, in many Asian markets they are regarded as a delicacy with high commercial value.
Key Characteristics of Chicken Paws:
- Edible product: The paws are cleaned, scalded, and prepared for human consumption. They are rich in collagen and protein.
- Quality standards: For export, the product must be free from feathers, residues, stains, fractures, or odors. Cuts must meet international standards regarding size, weight, and appearance.
- Freezing: Chicken paws are usually exported frozen in blocks (IQF or Block Frozen), with a shelf life of up to 12 months under proper refrigeration.
Uses and Consumption:
- Asian cuisine: Commonly used in soups, stews, and traditional dishes. Highly appreciated for their gelatinous texture and nutritional value.
- Food industry: Also used in the extraction of collagen and gelatin for various food and cosmetic applications.
Chicken Feet
Chicken feet are the feet of the chicken, a product distinct from "chicken paws," although they are often confused. While chicken paws refer to the upper part of the foot (including the toes), chicken feet include the part of the leg below the joint. Both are valued by-products of the poultry industry, with strong demand mainly in Asian and African markets.
Key Characteristics of Chicken Feet:
- Edible food product: Rich in collagen, chicken feet are used in traditional cuisine, especially in soups, broths, and typical dishes. They are also processed for cosmetic and pharmaceutical products.
- Preparation for export: The product must be thoroughly cleaned, free of nails, feathers, stains, or fractures, and processed according to international sanitary requirements.
- Freezing: Mainly exported frozen in blocks (Block Frozen) or IQF (Individually Quick Frozen), with a shelf life of up to 12 months under proper freezing conditions.
Uses and Commercial Destinations:
- Asian and African cuisine: Featured in many traditional recipes and appreciated for their gelatinous texture.
- Collagen industry: Used in the production of gelatin, collagen supplements, cosmetics, and medicinal products.
Chicken Mid Joint Wings
Chicken mid joint wings, also known as the middle section of the chicken wing, are the intermediate part located between the wing tip and the drumette (the section attached to the chicken’s body). This cut is highly valued in various cuisines around the world, especially in Asia, the United States, and the Middle East, due to its tender texture, ideal meat-to-bone ratio, and ease of preparation.
Key Characteristics of Chicken Mid Joint Wings:
- Standardized cut: The chicken wing is divided into three parts: the tip, mid joint, and drumette. The mid joint is preferred by many consumers for its balanced proportion of bone, meat, and skin.
- High international demand: Widely sought after by fast-food chains, restaurants, and retail markets, especially for use in fried, grilled, roasted, or sauced dishes (such as buffalo wings).
- Freezing and packaging: Typically exported frozen (IQF or Block Frozen), packed in 10kg or 20kg boxes, with a shelf life of up to 12 months under proper freezing conditions.
- Export quality standards: Must be free from feathers, fractures, stains, or excess fat. Can be exported with or without skin, depending on buyer requirements.