Sabah Naturally Sparkling Doogh

The carbonation is biologically developed through a secondary fermentation cycle using authentic lactic cultures, rather than industrial CO2 injection. This results in stable, micro-fine effervescence and a balanced acidity.

A continuous cold chain at 4 to 8 °C is mandatory. Temperature deviations above 10 °C can accelerate active cultures and elevate internal bottle pressure, requiring refrigerated reefer containers for long-distance transit.

The 1.5L bottles are shrink-wrapped in sturdy 6 or 12-unit packs, stacked on 120x100 cm standard pallets with protective slip-sheets. A standard pallet accommodates 60 to 72 bundles under optimal strapping.

With a 60-day shelf life, it is suitable for neighboring destinations like Iraq, Afghanistan, and Gulf ports via reefer road or sea transit. Continuous temperature data loggers are recommended during clearance and cross-border transport.

Shipments are supported by ISO 22000, HACCP, and Halal credentials. Each batch includes a Certificate of Analysis (COA) specifying fat content, non-fat solids, microbial count, and titration acidity.

The product is classified under HS Code 040390 (fermented milk products). Default label designs display dual-language Persian/English information, nutritional tables, and dual Gregorian/Solar production stamps.

The baseline minimum wholesale order for catering and distribution operators is 100 cartons. Scheduled split deliveries are available for long-term monthly contracts to preserve fresh manufacturing dates.