COMPANY PROFILE - PT Jala Fero Kencana...

P a g e | 1 Jl. Tapos Raya No.23 – Kebayunan

Cimanggis – Depok 16457 – INDONESIA Telp : +62-21-8745494/95 Fax : +62-21-8745496

Member of JFK Company – Website : www.jfk.co.id Email : [email protected] / [email protected]

COMPANY PROFILE PT. Alam Sari Interbuana

(known as PASI)

Our History and Vision Food is one of human basic needs to survive, and human ways to eat food had evolving from time to time, from prehistoric way to eat raw food directly from nature, to the invention of fire and grilled the food, and from basic daily activities to aristocrat style for dining, and from just full fill the hungry stomach to medicinal way of living. The way human cook their food is keeping evolving to more than its basic purpose. Along with the human evolving ways to cook their food, there also a need of food that tastes better or more delicious, so we start to add condiment to our food ingredients. The searching of various food ingredients is one reason of the trading activity. In ancient time, we know that traders from European had searching exotic condiment, that could not been growth in their land. They searching until Asia continent. And several of the exotic condiments are growth natively in Indonesia. Among those are Nutmegs, Pepper, Cloves and Cassia Vera. Historically, Indonesia has been the major source of spices for the Dutch, British and Portuguese traders. And because of seizing the exotic condiment area, so many battles have been occurred for prolonged time, causing many lives lost in their quest and pursuance for these exotic spices, but after all that time it ended with no advantage to native resident who were still live in modest way of living. Until today, Indonesia’s Nutmegs, Pepper, Cloves and Cassia Vera are remain searched by European, and since it famous for their best quality, another part of the world are looking for it too. Until today, the demand volume increased multiple times. However, exotic spices is delicate products, it is susceptible to climates changes, thus the harvesting such exotic spices required right condition and right time, and our centuries-experienced farmers will ensure it for the best harvested product. Commencing for the vision to export best quality spices, and maintain the product availability to the International market, particularly for the food and medicine industries, PT. Alam Sari Interbuana, struggling to become one of the leading exporter of spices from Indonesia, such as Nutmegs, Cloves, Cassia Vera, Pepper etc. To achieve our goal, we have dedicated our time, resources and expertise to build a sustainable supply-chain infrastructure through collaboration and cooperation with the farmer, producers and suppliers for each respective commodity. We base our business on friendship-family manner, thus we highly expected to growth together with our farmers, suppliers, local partners, and off course our stakeholder. To express our manner, we often involved directly into the procurement process of requested spices, and in reciprocal, we also educate our farmer, producers & suppliers to meet the specification requested by our clients. As we have did with them, we also able to give our opinion on the specific request by our client base on the real condition of harvested products.




Sourcing and Processing Flow

Sourcing We adopt a strict and stringent sourcing policy to ensure the quality and consistency of our goods. Various markets have varied requirements that are associated with the importation of food ingredients into the respective markets, particularly on the mycotoxin and micro-organism issues such as the levels of Aflatoxin, Ochratoxin, Salmonella, ecolli etc. As far as the sourcing of goods is concerned, we have established close collaboration and cooperation with farming communities in several areas, such as North Sulawesi, North Maluku and Maluku being the primary sources for nutmegs, mace and cloves, as well as Bangka, Lampung, East and West Kalimantan for white pepper. While Kerinci and West Sumatera are our primary sources for Cassia Vera. Our primary aim is to develop a mutually beneficial relationship with the main players at the origin in order to obtain a sustainable supply of goods. We also plan to enhance few farming communities to enable them to adopt organic farming practices, hence produce organic goods. It is, therefore, imperative for an exporter to ensure that all the requirements are met to avoid any rejection to the goods being exported. PT. Alam Sari Interbuana, adopts a sourcing policy wherein the following criteria have to be met:

Single and traceable source: We do not procure our goods from random collectors or traders. Our goods must be traceable to their origin.

Proper handling of goods: Post-harvest handling by farmers is a crucial factor to ensure the quality of goods. As such, we keep continuous communication with the farmers through our community building teams who in turn conduct on-site training and supervision to ensure that all post-harvest handling requirements are fulfilled.

Lab Test: Goods that are supplied to us are also tested randomly from time to time at an approved laboratory to ensure consistency in their quality, hence the quality being exported to our buyers.




Processing The goods that are procured from or supplied by farmers are normally in the form of raw materials. Once the goods are received at our collecting stations, they are then further processed into goods that are ready to be shipped/sold. An illustration of our processing flow is provided hereunder: Nutmegs / Pala The nutmegs procured/received from the farmers, depending on the existing practices, are in the forms of: a. Nutmegs that are still in shells b. Nutmegs that have already been cracked In the case of nutmegs that are still in shells: 1. The goods are selected into at least 3 different categories:

a. Pala A (containing nutmegs above 65%) b. Pala AT (containing nutmegs around 60% – 63%); and c. Pala B (containing nutmegs lower than 50%)

2. The goods are then shipped from the origin to PASI’s warehouse in Surabaya to be further processed. 3. Upon arrival of the goods at the warehouse in Surabaya, they are then fumigated to ensure that they remain free from any micro-organism development and do not contaminate the existing stock inventories. The fumigation will take around 3-5 days. Alternatively the fumigation may also be performed during the journey from the origin to Surabaya in the container. 4. The goods will be then cracked through the cracking machine with a maximum cracking capacity of 30 minutes per ton. 5. After being cracked, the goods will undergo the following sortation/selection stages:

a. Stage 1: The goods will be separated from their shells b. Stage 2: The goods will be selected into 3 categories: ABCD, Shrivels (SS) and BWP c. Stage 3: The goods will be carefully selected and separated from any defects (if necessary under UV light)

6. Once they have been sorted/selected, the goods will be filled into 25 kg or 50 kg gunny bags and stored in a cool and dry area awaiting for delivery/shipment to buyers. In the case of nutmegs that have already been cracked, the whole processes as described above are done at the origin under our supervision. Therefore, the finished goods are shipped to Surabaya and only stage 3 of the overall process is conducted in Surabaya. As regards to the processing of Pepper and Cassia, different techniques are applied due to the nature of the commodities.




Purity & Mycotoxins Mycotoxins Spices must be grown, harvested, handled and stored in such a manner as to prevent the occurrence of mycotoxins. If found, levels must comply with existing national and / or EU legislation. Infestation should be free in practical terms from live and/or dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). Foreign Matter primary processing should remove all foreign matter. If primary processing does not meet the required food safety an additional cleaning is necessary. It is strongly recommended that state of the art cleaning technology is applied to reduce the risk of foreign matter contamination as far as possible. Extraneous matter Spices max. 1% Packaging the packaging must not be a source of contamination, should be food grade and must protect the product quality during transportation and storage. Sensory Properties Must be free from off odor or off flavor.




A. NUTMEGS / Pala

Nutmeg is the actual seed of the Nutmeg tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz.) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Although with new Agricultural technologies applied, yield can be done at an earlier phase. This is the only tropical fruit that is the source of two different spices. Sulawesi (Siau), The Moluccas Islands and Ternate are examples where Nutmeg Trees thrive and have been grown for centuries; since the Portuguese harbored in The Moluccas, these Islands have been known to the western world as the original spice islands from where nutmeg originated, prior to its presence in the dining room and western cuisine. Nutmeg is derived from the seed which is covered by a shell inside the fruit. Between the flesh of the fruit and the shell, a flower is present, known as mace. This mace is also one of the very valuable spices. The Siau/Ambon Nutmeg commonly has a round-ellipsoid ruminate endosperm kernel, with a firm fleshy, whitish and transverse by reddish-brown veins. Its flavor of sweet soupy rancid odor has been applied in many applications in the food industry from meat products to beverages. This flavor characteristic is attributable to steam essential volatile oil and lipids fixed oil which is widely used in the cosmetics industry. PT. Alam Sari Interbuana is able to supply the following grades to the market:

1. Whole Siau/Ambon Nutmeg ABCD: High quality grade nutmeg that is mixed in kernel size and has a smooth surface. This grade is also commonly used in the food industry.

2. Whole Siau/Ambon Nutmeg Shrivels: This nutmeg has a kernel with a wrinkled surface. This whole and wrinkled grade is commonly used for ground products due to the less density compared to ABCD or calibrated nutmeg.

3. Siau/Ambon Broken/Reconditioned Nutmeg: This grade of broken nutmeg is offered for grinding purposes. We assure that our broken nutmeg is aflatoxin/ochratoxin controlled by an accredited laboratory in Europe and still has a minimum volatile oil level of 6.5 ml/100 gram.

4. Siau/Ambon Ground Nutmegs: Our ground nutmegs are selected from the best raw materials. Grinding is done at a certified grinding facility complying with HACCP standard. The ground nutmegs are steam sterilized and produced in mesh 30.

5. Siau/Ambon Mace Whole/Broken: Siau/Ambon Mace is derived from the aril of the nutmeg fruit Myristica fragrans Houtt. Siau/Ambon Mace has a color profile of vibrant red, which will turn to orange and eventually yellow as the drying process continues. The flavor of Siau/Ambon Mace is similar to Siau/Ambon Nutmeg, however it is slightly stronger and has a spicy/pungent flavor profile with savory scent. It is not as sweet as the nutmeg is.

We certify that our above products meet all requirements pertaining to aflatoxin and ochratoxin levels. The volatile oil level is minimum 6.5 ml/100 gram




B. CASSIA STICKS

The term 'cinnamon' is commonly (and confusingly) used to cover 2 distinct products – cinnamon, and cassia – and a range of species. Cinnamon and cassia are the dried bark of a tree. Properly, the product cinnamon (or true cinnamon) comes from the species Cinnamomum zeylanicum (syn. C. verum); the product cassia comes from a number of species, depending on the country of origin, the principal ones of which are Cinnamomum cassia (SE China); C. burmannii (Indonesia); C. loureirii (Vietnam). In this note, cinnamon will be taken to refer to C. zeylanicum, and cassia to the other species. In general, the product can be identified by the origin, since origins produce predominantly one, or the other. Although cinnamon and cassia are frequently considered as equivalents in that both are used for the same purposes and one can replace the other in usage, there are both important differences (physical and chemical, translating into appearance and flavor) between the 2 products, and additional differences within the different cassia species themselves. PT. Alam Sari Interbuana is able to supply the following grades to the market: ▪ KBBC (Korinci B Broken Cleaned), ▪ KABC (Korinci A Broken Cleaned), ▪ Cassia Vera A or AA Cut (6 – 7 – 8 – 20 cm), ▪ Cassia Vera AA available in Special Quality as Calibrated in thickness.




PRODUCT

Nutmeg Type ABCD

Nutmeg Type SS




Mace or Fuli

Cassia Sticks




Cassia Sticks

Clove




Black Pepper

White Pepper




White Pepper

Cassia KABC




ACTIVITIES

Nutmeg & Mace

Mace & Nutmeg Dried Processing




Nutmeg Collecting

Nutmeg Dried Processing




Nutmeg & Mace Dried Processing

Nutmeg Selecting Process

COMPANY PROFILE - PT Jala Fero Kencana...

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