Common name: Bird Eye, Super hot chillies, Thin Chillies
Scientific name: Capsicum frutescens.
Chillies have their origins in Central America and South America .They are now grown locally in Kenya.
Both red and green chillies are packed.
The red color should be uniform without orange/yellow or dark green discolored areas. The fruits should be of bright glossy to dark red color. For green chillies, the green color should be uniform without orange/yellow discolored areas. The fruits should be of bright glossy to dark green color. The fresh product has a pH of 4.65-5.45 and a water activity of 0.90 to 0.92.
The fruits should be thin and finger like in shape, tapering to a point.
Stalk: should be clean and free from breakdown and neatly trimmed between 10-20mm in length.
Fruit size: width of fruit at the widest point is end to be 5-10mm and a length of 60-130mm.
The product should be free from rots, blemishes, insect damage or foreign bodies.
They have Vitamins A, C and E. Besides the nutritive value, they add flavor to the diet. They stimulate the appetite, helps to clear the lungs, improves circulation and acts as a painkiller for rheumatoid arthritis sufferers.
chillies in clear perforated bags and in a box.
Chillies are first graded to remove the non-conforming chilies. Stalks are trimmed to approximately 1cm. They are then packed as pre-packs in polythene bags or loose in cartons a per customer specification. The product is packed either as pre–pack or loose-pack depending on customer requirements. The product is then weighed, sealed/ wrapped/covered with a top, labeled, cooled and finally dispatched.
Various forms including loose in corrugated boxes, punnets, BOPP bags depending on the customer requirements.
LABELING REQUIREMENTS RELATING TO FOOD SAFETY
Origin, Product name, Trace information, Display until, Origin, Variety, Barcodes, address all as per specification
The ideal storage and distribution temperatures range from 5.0 to 8.0°C. (With critical limits of 2°C and 12°C min. and max. respectively). Product chilled to 6 – 8oC will have a shelf life of 7 to 12 days. A product stored below 0°C can be affected by chill damage, while storage above 12°C will lead to break down and dehydration. They lose their vitamin content when they are cooked or pickled, or if they are allowed to ripen too much
The product is intended for human consumption. It should be washed thoroughly before inclusion as spice into other foods. It can be consumed by all age groups but is not suitable for infants and toddlers. Considering that chillies are hot, the product should be consumed with caution.
POTENTIAL FOR CUSTOMER MISUSE
Not washed or refrigerated in the home and / at the distribution centre/ retailer. Using after the recommended shelf life.
Processing of all order is same day