1 Base dehydration chive powder 
2 The gas line stasis, except the cold wind, acetanilide detumescence.
3 Size:*****0mesh

Sensory requirements:

Color         green

Morphology    Small slices or regular morphology granular

Odor falvor     Odour and taste typical of shallot ,no stange taste

Microbiology:

  Totel plate count: max      *****0CFU/g

   Yeast:           max                   *0 CFU/g

   Mould:         max                    *0 CFU/g

Coli forms:       max                  *0 CFU/g

   Ecoli:                                       0 CFU/g

   Staphylococcus                     0 CFU/g

   Salmonella:                             0 CFU/g

Packing:

Packed in *0kg kraft pepper with PE inside bags

Storage:

*2month if packed in originally sealed bags and cool and dry