Export & Import

NSV's business entity includes Import & Export interests with supply of services and consumable. We have sucessfully exported a variaety of consumables and services, alongwith Imported Confectionary, Chemicals.. etc.

CONCEPT TO REALITY
Our specialty includes a total custom built solution to our customers in the area of import covering the selection of right partner for supply of product ,placement of orders clearance from various authorities. Our commitment extends even after supply of material in distribution channels. However the said facility is provided on demand only

We are fully equipped with the entire infrastructure and facilities to undertake any size of orders. We are on the verge of setting up of offices at various places to cater to our valuable customers with service and latest products

We provide import consultancy and primarily deal in consumer goods and industrial products along with power plant machinery, copper mould tube, and all type of products which are use in different industries.

Our Experience
Company is managed by a well organized team of professionals, having visionary ideas and --

• Competent knowledge
• Negotiation skills
• Customer loyalty and commitment to service
• Developing a strong Buyer - Seller relationship
• Sound marketing & technical background
• Excellent Communication / Association channels

Services

• Raw Material / Product Sourcing
• Vendor-Sourcing / Assessment / Enquiry
• Vendor Development
• Price Negotiation
• Process Planning & Monitoring
• Product & capacity logistic of vendors
• Pre-Shipment Inspection
• Shipment Status

Specialisation - Imports
Copper mould tube (plate)
Squre: 90x90, 100x100, 110x110, 120x120, 130x130, 140x140, 150x150, 160x160, 200x200
Rectangular: 150x180, 150x220, 130x240, 160x200 etc.
Round one: Dia 160, 210, 270, 300 etc.
Design: Single taper, double taper, multi-taper, parabolic, double parabolic.
Material: CU-DHP, CUAG, CU-CR-ZR ALLOY

Mould assembly
120x120, 260x300, 180x400, 60x300, 120x120, dia 270

Advanced technology creates new iron-steel new times, Welcome your inquiry! Strong seaworthy wooden box.

Specialisation - Exports
Ground Nut
Requirements for export and quality assurance we provide peanut from mundra or kandla port 50 - 60 count, 80-90 count with international standards which are givin below.

The quality attributes defined by the final end products made from groundnut vary among the developed and developing countries. Groundnut is mainly used for making peanut butter and consumed roasted or in confectioneries in developed countries. Meanwhile, in several developing countries it is mainly processed for its oil. Most developing countries have not given much attention to the quality. They are obliged to meet the quality parameters fixed by the importer countries for the international trade of groundnut kernels and cake. For example, the general guidelines for the quality of groundnut pods and kernels formulated by the Natural Resources Institute of the United Kingdom Ministry for Overseas Development are:

pod colour and type, size, pod texture, cleanliness, freedom from damage and absence of blind nuts; for in-shells and, grading for size or count, shape, ease of blanching, skin colour and conditions; resistance to splitting, moisture content, cleanliness, oil content and flavour; for kernels.

Quality guidelines specify that the groundnut lots must be free from aflatoxin contamination. This is the most important consideration for export quality today. Aflatoxins are the toxic metabolites produced by some strains of fungi of the Aspergillus flavus group. Users may demand certain additional attributes, requirements and salient technical specifications. Texture : Crunchy and crisp are textural attributes that are important and desirable sensory qualities of groundnuts. Crisp food is one that is firm (stiff) and snaps easily when deformed emitting a crunchy/crackly sound. Based on consumer study, crispness has been reported to be the most versatile single texture parameter. A number of instruments have been developed for measuring mechanical properties of nuts, which can be related to texture of the kernels.

Sensory quality : Mechanical force and work usually have strong inverse correlation with sensory crispness and crunchiness scores. Sensory evaluation of texture in foods belongs to the domain of psychology known as psychophysics. Psychophysics directly concerns the correlation of sensory experience with physical measures. Two measure classification of sensory tests are: i.) affective and ii.) analytical. Affective tests are used to evaluate preference and/or acceptance of products. This method; however, cannot provide a proportional relationship between sensory scores and physical measures. Analytical tests are used for quantification of sensory characteristics. Evaluating the textural quality of groundnuts, sensory panellist can either bite or chew those groundnut kernels. The physical property differences between row, blanched and oil roasted groundnuts was distinguished best by a compression test (Vivar and Brennan, 1980). When groundnuts are exposed to high relative humidity environment they absorb moisture and become soggy, the consumers do not prefer such products.

Colour : Colour of raw groundnut kernels is attributed to both the testa and the oil. Tannins and catechol-type compounds are responsible for imparting the colour to the testa. The colour of cotyledons is due primarily to the oil colour present in the cells of the cotyledons. The measure carotenoid pigments present in oil are â-carotene and lutein. Maximum concentration of these pigments occurs in the immature kernels i.e. 60 µg of â-carotene and 138 µg of lutein per litre of oil and diminishes as the groundnut advance to maturity. Consumer preference is light coloured groundnut oil. The characteristic colour of roasted groundnut is due primarily to the sugar-amino acid reactions with subsequent production of melanins. Caramelization of sugars may contribute to brown coloration of roasted groundnut. Consumers reject soft or mushy roasted groundnuts even though they exhibit attractive colour and good flavour (Hodge, 1953).

Indian groundnut is very popular in the international market for the table purpose, due to its characteristic natural flavour, nutty taste and crunchy texture and also has relatively longer shelf-life. Therefore, with the growing consumer taste the world over for organic food with natural flavour, Indian groundnut has better export opportunity. Consumption of groundnuts as nuts and in the manufacture of peanut butter is based on the use of roasted groundnut kernels. Roasting time has a significant influence on the strength of the odour and flavour. Raw and roasted groundnuts should be free of foreign material, unadulterated with toxic or noxious substances such as pesticides and microorganisms. The Food and Drug Administration (1969) issued guidelines for food manufacturers who produce wholesome food items including groundnuts and groundnut products.

Export and Import is catering to the following Industries, Globally

• Leather
• Iron & Steel
• Printing Inks
• Petroleum & Oil Refineries
• Paints
• Adhesives
• Plastics & Polymers
• Thermal Power Plants
• Food/Feed Chemicals
• Paper
• Construction
• Rubber
• Dyes and Dye Intermediates
• Perfumery Chemicals/ Essential Oils/ Fragrances
• Coal