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Barjil Salted Roasted Cashews 250g
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Barjil Salted Roasted Cashews 250g

Crisp and premium salted roasted cashews weighing 250g processed by Barjil

Country of Origin
Iran
Shelf Life
9 Months
Packing
ظرف پت یا بسته وکیوم ۲۵۰ گرمی (کارتن ۲۰ عددی)
Unit
Carton
Storage
در جای خشک، خنک و دور از رطوبت و نور مستقیم خورشید
Certifications
ISO 22000 HACCP پروانه ساخت وزارت بهداشت
Barjil Food Industries
Manufacturer
Barjil Food Industries
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Specifications & Details

Product Description

Barjil 250g salted roasted cashews are prepared using handpicked kernels, proper roasting, and standard refined salt. This product has a crisp and classic taste, popular for gatherings and wholesale distribution.

Technical Specs

Product Type
Salted Roasted Cashews
Net Weight
250 g
Ingredients
Selected Cashews, Refined Salt
Packaging
20-pack Carton
Shelf Life
9 Months
Storage Conditions
Dry and cool place, away from light
Country of Origin
Iran
HS Code
200819
Certification
ISO 22000 / HACCP

Packaging & Storage

Packaging
ظرف پت یا بسته وکیوم ۲۵۰ گرمی (کارتن ۲۰ عددی)
Min. Order
30 Carton
Shelf Life
9 Months
Storage
در جای خشک، خنک و دور از رطوبت و نور مستقیم خورشید
Country of Origin
Iran
HS Code
200819

FAQ

Frequently asked questions

The minimum wholesale order is 30 cartons. Each carton contains 20 standard 250g containers suitable for wholesale distribution and export.

The shelf life is 9 months in a dry, cool place away from moisture to preserve the crisp texture of the cashews.

Roasting is performed with gentle heat and a standard amount of salt to fully preserve the natural taste of cashews.

Yes, it holds a Ministry of Health manufacturing permit and ISO 22000 international food safety standards.

Loading from the Tehran central warehouse is executed with standard carton packaging and adherence to logistical safety principles.

Universal popular taste, balanced price, and high shelf life make it one of the high-turnover store items.

Regular arrangement on pallets and the use of protective straps prevent tipping and damage to packages.

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