Tabarok Canned Eggplant Stew 350g

In adherence to standard food safety protocols for commercial canned meals, it is recommended to place the sealed can in boiling water for 20 minutes prior to opening. This heat treatment ensures absolute biological safety while liquefying natural fats and optimizing the authentic homemade flavor profile.

Packed 24 cans per heavy-duty corrugated master carton, domestic wholesale MOQ is established at 50 cartons (1,200 cans). For export container staging, standard 100x120 cm pallets accommodate 90 to 100 cartons (2,160 to 2,400 cans) secured with edge protectors and high-tension film.

Eggplants undergo calibrated flash-searing before canning, which hardens the outer cellular walls. The surrounding sauce is buffered with precise osmotic salt-acid parameters, while automated counter-pressure autoclaving prevents structural rupture during prolonged shelf hold times.

The canister interior is coated with a continuous double coat of acid-resistant food-grade epoxy-phenolic lacquer. This inert barrier withstands organic acids (citric, tartaric, and acetic), eliminating sulfur staining, pinholing, and metallic ion leaching.

No; the 24-month ambient shelf life is achieved strictly through hermetic commercial thermal sterilization inside retorts, requiring zero chemical preservatives. Sautéing utilizes refined vegetable oils with trans-fatty acid profiles strictly below 1%.

Unopened cans require cool, dry covered warehousing between 15°C and 25°C. Once the easy-open seal is broken, any unconsumed portion must be transferred immediately into an airtight glass or plastic container, kept refrigerated at 4°C to 8°C, and consumed within 48 hours.

Tabarok's export department issues the Commercial Invoice, detailed Packing List, Chamber of Commerce Certificate of Origin, FDA Export Health Certificate, and complete laboratory COA validating microbiological sterility and physicochemical parameters for seamless customs entry.