Green Pepper, Fresh Pepper, Organic Pepper manufacturer / supplier in China, offering Cheap Fresh Organic Green Pepper From China, New Crop Agriculture Food Peanut Premium Quality of Chinese Red Skin Peanut with 10% Discount, 2019 Crop Fresh Normal/Pure Garlic with 5/6/7cm Fresh Vegetable From China and so on.
| Min. Order / Reference FOB Price | 1 Ton | US $600-1,000/ Ton |
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| Port: | Qingdao, China
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| Production Capacity: | 200000 Metric Tons |
| Payment Terms: | L/C, T/T, D/P, Western Union, Paypal, Money Gram |
| Certification: | BRC, ISO, FDA, HACCP |
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| Packaging Material: | Paper |
| Storage Method: | Normal |
| Color: | Green |
| Cultivation Type: | Common |
| Type: | Fresh |
| Product Name | Fresh Green Pepper |
| Size | 10cm or custom |
Packing | 1kg*10/CTN, 10KG*1/CTN Private Lable Design service available |
| Supply period: | All year round. |
| Capacity | 15,000MTS/year |
| Certification: | FDA;BRC; HACCP. |
| Price terms: | FOB , CNF , CIF, |
| MOQ: | 1 x 20' FCL |
| Shipment Port: | Qingdao Port ,China |
| Delivery time | 7-10 days after the deposit |
| Payment terms: | 1) 30% TT in advance, the balance against the copy of BL 2) 30% TT in advance, the balance against irrevocable L/C at sight 3) By discussing with clients. |
1.Q: What's about your production capacity?
A: We produce about 20000 tonds every year. Now we have expended our workshop and build another bigger one.
2.Q: How about your delivery time?
A: Within 7 days after received deposit, we always deliver the goods according to customer's requirement.
3.Q: What's about the minimum order quantity?
A: The MOQ is 1 ton, customer can mix different model in one container.
4.Q: Do you have stock?
A: We stock about 20000 Tons every year when the new crop coming, and we have our own farm and base.
5. Q: Terms of payment
A. First time cooperation, we can accept 30% TT deposit, the balance against the copy of BL.
B. By irrevocable LC at sight.
6.Q: What certificates do you have?
A: Our quality just meet the standards of National and passed ISO9001, GAP and HACCP.
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