Processed from de-canting, washing and freezing canned beans. Fully complying with GMP, metal detected.

Sensory analysis 

Appearance / Color:     dark red Smell:                 typical, fresh Taste:                 typical, no taints Texture:soft, not fibrous or tough

Specification/size

England Red

Microbiological and chemical characteristics

Total count 30℃:          ≤5x105 / g      

Total Coliform:           ≤1000 / g                   

E. Coli:                  ≤10 / g        

Yeast:                   ≤1000 / g       

Salmonella:              nil             

Listeria Monocytogenes   absent/25g

Tolerances /500g

Foreign material     nil

E.V.M.       nil

Mechanical damaged    5%

Worm damages     0.5%

Major blemishes     1%

Minor blemishes     5%

Discoloration      1%

Splitting>1/2 of whole bean   10%

Broken       3%

Others

Shelf live:          24 month by –18 degrees celsius

Freezing:           I.Q.F. –40 degrees Celsius

Package:           1 x 10 kg Polybag/carton

Abrin (scientific name: Abrus precatorius L.)

vine. Stems slender, much branched. Pinnate; leaflets 8-13, membranous, opposite, suboblong. Racemes axillary, 3-8 cm long; rachis short and thick; flowers small, dense capitate; calyx campanulate, 4 lobed calyx teeth, white strigose; corolla purple, vexilla handle triangle, and a narrow winged keel. Fruit oblong, mericarps leathery, mature seed particle cracking, 2-6; seeds oval, smooth shiny, about three of the upper part of the lower 1/3 bright red, black. Florescence 3-6 month, fruit period 9-10 month.

A poisonous plant of the genus Acacia widely distributed in tropical regions. The seeds contain a called abrin (Abrine) protein, the toxin has strong toxicity when eating, poisoning, and even death. Seeds can be made into beads string ornaments and percussion instruments; Taiwan folk also spread to the stem into the tea aroma.