Product specification Page 1 of 12 Version: Heuschen & Schrouff OFT b.v. Date: 09/05/05 H&SALG RF 02/01.001/ed:D

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1 Product specification Page 1 of 12 Version: 1. Product Data Description Product name: Brief description: Supplier name: Supplier Article No: AGAR AGAR POWDER (GOLDEN CUP BRAND) White powder for food additive as the gelifying agent. Heuschen & Schrouff article number: 1.1 General requirements The products should apply to the following (GMP, HACCP) general physical, chemical and biological properties: - The product should have a colour, odour, consistency and taste characteristic for the product. - The product should be properly packed and labelled. - The product should be at least the net weight, which is mentioned on the packaging. - The product must be produced with food additives which are allowed according to Council Directive 95/2/EC and the Commission Directive 95/45/EC. - The product should be free of pathogens, toxins of pathogens, and pathogen viruses, including protozoa of parasites. - The product should be free of residues of chemicals like cleaning agents and lubricants. - The product should be free of irradiated ingredients. - The product must be free from GMO ingredients. - The product must be packed in non-migrateable packagings. - The product must be free of any kind of dioxins and PAH s. - The product must be free of pesticides, heavy metals. - The product must be free of mycotoxins and biogenic aminos. - The product should be free of harmful foreign bodies such as wood, glass, metal, plastic, etc. - The product should be free of pest or damage by pest (insects and rodents). - The product should be free of illegal colourings.

2 Product specification Page 2 of 12 Version: 2. Product Composition 2.1 Ingredients declaration Give the exact recipe before processsing in declining order. Includes the ingredients of composite ingredients (e.g. margarine, hamburger, bouillon), water, additives and spices/herbs. Give the full name of any additive, including technical additives used and the E-number. Specify the raw material for vegetable oils, e.g. palm oil, starch, e.g. modified corn starch, hydrolyzed protein, e.g. hydrolyzed soya protein. Add important and relevant information about the ingredients such as Quality grading (e.g. rice grade AAA), processsing method used (e.g. dried apricots, parboiled rice, irradiated herbs). Ingredients Amount % Component Origin Add relevant information about the components, see instructions above Country/Area 100 AGAR AGAR POWDER (SEAWEED EXTRACT) THAILAND 2.2 additives declaration Additives declaration Amount % Name E-Number Category / way of use

3 Product specification Page 3 of 12 Version: 3 Shelf life, Storage Recommendations and Traceability Coding 3.1 Shelf life and Storage Recommendation Storage Recommendation Shelf life Temperature ( C): C Shelf life production (months, years): Storage conditions: FRESH & DRY PLACE. Minimal shelf life delivery (months, years): 2 YEARS 3.2 Code for traceability and Code key Codes Production code Production code key 4. Allergens, GMO and Irradiation 4.1 Allergen declaration Please state whether any of the following allergens are found in the recipe or in any of the composite ingredients, including any spice/herb mixtures. "" = in the recipe, "-" = not in the recipe but can not be excluded due to cross contamination and "NO" = guranteed free from the allergen. Allergen / ALBA-List * Allergen In recipe Allergen In recipe 01 Cow's milk protein NO 17 Legumes/pulses ** NO 02 Lactose NO 18 Nut NO 03 Chicken's egg NO 19 Nut oil NO 04 Soya protein NO 20 Peanut NO 05 Soya oil NO 21 Peanut oil NO 06 Gluten NO 22 Sesame NO 07 Wheat NO 23 Sesame oil NO 08 Rye NO 24 Glutamate (E ) NO 09 Beef NO 25 Sulphite (E220 t/m 228) NO 10 Pork NO 31 Coriander NO 11 Chicken NO 32 Celery NO 12 Fish NO 34 Carrot NO 13 Shell fish & crustaceans NO 35 Lupine NO 14 Maize NO 36 Mustard NO 15 Cocoa NO NO 01 Milk constituents NO 06 Wheat flour NO 02 Milk powder NO 07 Wheat meal NO 03 Soy lecithin NO 08 Wheat starch NO 04 Soy flour NO 09 Bread crumbs NO 05 Soy meal NO 10 Egg yolk NO * According Databank ALBA, TNO Foods, Version August 2004 ** All pulses other than soya beans and peanuts, both soya and peanuts need to be mentioned explicitly

4 Product specification Page 4 of 12 Version: 4.2 Genetically Modified Organisms (GMO) Products containing ingredients obtained from GMOs have to be labeled as such. Please state all components (ingredients, additivies, aromas or parts of them) originating from a crop that may have been genetically modified. Information about ingredients obtained from GMO but not containing DNA (e.g. oils and modifed starch), shall be included. At the present ingredients at risk are ingredients made of soya beans and maize. Indicate whether the component is guaranteed to be non-gmo (i.e. a component originating from a conventionally grown crop that has been identity preserved throughout the total chain of supply and with an unintentional contamination of genetically modified product of max 0,9%). The guarantee must include identity preservation according to a quality assured system. State remarks where necessary. Genetically Modified Organisms (GMO) Are any of the ingredients at risk of originating from / containing GMO: NO Ingredients originating from / containing soya, corn or another crop that may have been genetically modified Containing Genetically Modified Soya Containing Genetically Modified Maize Containing Genetically Modified Wheat Containing Genetically Modified Beans Containing detectable GM / DNA Containing Genetically Modified Micro Organism Produced with the use of Genectically Modified Enzymes If any the above are used, is this mentioned on the label? Other, Non-GMO guarantee (yes/no) 4.3 Irradiation Products containing ingredients treated with irradiation have to be labeled as such. Spices and herbs are often irradiated for safety reasons. Irradiation Are any of the ingredients treated with irradiation: 4.4 preservation of consumer package Preservation Atmosphere packing Yes or no - which method is used? Filling by automatic sealing machine. Gas packing - which gasses are used? Yes or no Vacuum packing Pasteurized Sterilised Yes or no Yes or no Yes or no

5 Product specification Page 5 of 12 Version: 5. Product Characteristics 5.1 Organoleptic characteristics Please describe the relevant organoleptic characteristics of the product. Organoleptic characteristics Appearance: POWDER. Taste: - Smell: Consistency: - Colour Viscosity - Bite - ODORLESS YELLOWISH-BEIGE 5.2 Physical characteristics Please state relevant measurements for product evaluation. In "measuring frequency" the control frequency in the production shall be stated, e.g. 2 times/day. Also state the method in use. Physical characteristics Target Min Max Method Measuring frequency Net Weight (g) WEIGHT ONCE A WEEK Drained Weight (g) Volume (ml) Size (cm) Number of items / pack 5.3 Product deviations Product deviations Percentage of strange particles that are product inherent 0 % Percentage of strange particles that are not product inherent 0 % Percentage of sand that can be found in the product 0 % Percentage of fluid / drip / glaze 0 % Percentage of remaining variances 0 %

6 Product specification Page 6 of 12 Version: 6. Chemical Values Please state chemical limit values. The blank fields should be used for other relevant data. In "measuring frequency" the control frequency in the production shall be stated, e.g. 2 times / day. Also state the method in use. Chemical Values Water activity * Target Min Max Method Measuring frequency Moisture content (%) PH Brix * Also known as aqueous activity coefficient 7. Microbiological Values Give microbiological values at "best before day" -BBD- (log cfu/gram). In "Measuring frequency" the control frequency in the production shall be stated, e.g. 2 times / day. Also state the method in use. Microbiological Values Micro-organism Total aerobic plate count Max value at BBD (log cfu/g) Method Sampling frequency Enterobacteriaceae Coliforms Faecal coliforms Bacillus cereus Staphylococcus aureus Salmonella spp Listeria monocytogenes Clostridium perfringens Yeast Mould Toxins Sulphite reducing clostridium perfringens Is the analysing firm ISO or (EN for EU) qualified? Is the analysing firm ISO 9001 qualified?

7 Product specification Page 7 of 12 Version: 8. Nutritional Values Nutritional Values Values per 100g or 100ml* Protein (g) Actual value Carbohydrates (g) 100 Polyoles (g) Fat (g) Ash (g) -sugars (g) -starch (g) -saturated fat (g) -mono unsaturated fat (g) -poly unsaturated fat (g) -cholesterol (g) -trans fat (g) Dietary fibre (g) 100 Sodium (g) + Chloride Energy value (kj) Energy value (kcal) * other values are not allowed in EU Vitamins and Minerals Vitamins and Minerals Amount Unity % of recommended daily intake VITAMIN A VITAMIN C CALCIUM IRON How are the nutritional values obtained?

8 Product specification Page 8 of 12 Version: 9. Packaging information 9.1 Packaging dimensions Dimensions Transport packaging Retail packaging Consumer packaging Length (m) Width (m) Height (m) Packaging materials Materials Transport packaging Retail packaging Consumer packaging Sort of package Weight of Glas (g) Weight of plastic (g) 1 Weight of paper (g) Weight of cardboard (g) 300 Weight of tin (g) 1,000 Weight of aluminium (g) Other, Total weight (g) Total: 1,300 Total: Total: 1 number of consumer packages in: 9.3 Languages on packaging Transport packaging Retail packaging Consumer packaging Dutch Yes / No Yes / No Yes / No English Yes / No Yes / No Yes / No French Yes / No Yes / No Yes / No German Yes / No Yes / No Yes / No Other, THAI Yes No Yes CHINESE Yes No Yes

9 Product specification Page 9 of 12 Version: 9.4 Codes on packaging Transport packaging Retail packaging Consumer packaging EAN barcode Production date Best before date (dd-mm-yyyy) Article number 9.5 Labeling requirements The products are properly packed. Each unit should have a clear readable labeling and identification, including: - Name of the product - List of ingredients starting with the main ingredient - The amount of an ingredient or a categories of ingredients - Net Weight - Best before date or consumer date (Shelf life of the product and storage conditions) - Declaration of storage, preparation, usage and storage after opening. - Name of producer importer - Country of origin - For alcoholic products: percentage of alcohol - Batch code or production code - When the product is gas packed this has to be mentioned on the product - Whether or not the product contains an active packaging (when applicable), for instance an oxygen absorber - Labeling Allergens according 2003/89/EEG, ANNEX IIIa - Cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof - Crustaceans and products thereof - Eggs and products thereof - Fish and products thereof - Peanuts and products thereof - Soybeans and products thereof - Milk and products thereof (including lactose) - Nuts i.e. Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof - Celery and products thereof - Mustard and products thereof - Sesame seeds and products thereof - Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2. - All composed ingredients must be specified in singular ingredients. 10. How to use the product (storage and cooking instructions) Discribe how to store the product, how to store the product after opening and how to prepare the product. BOIL 25 GRAMS OF AGAR AGAR POWDER WITH 3 KGS. OF WATER IN A POT. STIR CONSTANTLY UNTIL MELTED. ADD SOME DESIRED SUGAR, THEN POUR THE MIXTURE TO FILL UP THE MOLDS. COOL THE MIXED AGAR. IT IS READY TO SERVE.

10 Product specification Page 10 of 12 Version: 11. photo s, copies and certificates Process flow discription Would you be so kind to provide Heuschen & Schrouff OFT with a process flow diagram of the production process and provide us with the critical control points in the production process. Is the process flow diagram of the production process enclosed? Label declaration Would you be so kind to provide Heuschen & Schrouff OFT with a copy of your own product label and when available a copy of the Heuschen & Schrouff label as well Is a copy of photo of your own product label enclosed? Is a copy of Heuschen & Schrouff label enclosed? Is the green dot printed on the label?

11 Product specification Page 11 of 12 Version: 11. possible dangers Would you be so kind to provide Heuschen & Schrouff OFT with the possible dangers witch can occur or are not a possible danger in your product, we need this information for our HACCP-risk analyses. Pathogen micro organism Pesticides Salmonella Fungicides Clostridium Herbicides Staphylococcus aureus Insecticides Campylobacter Nematicides Yersinia Rodenticides Listeria monocytogenes Chloormequat Vibrio Organophosphates Clostridium Instant toxic pesticides Bacillus cereus DDT Aeromas Plesiomonas Gaseous pesticide media Shigella Methylbromide Miscellaneous entro's Phosphine Streptococcus E-coli Heavy metals Pseudomonaden Lead Cadmium Pathogen toxins Mercury Staphylococcus aureus toxin Arsenic Clostridium botuline toxin Iodine Bacillus cereus toxin E-coli toxin Mycotoxins Clostridium perfringens toxin Ciguatera poisoning Pseudomonas toxin Shellfish toxins Salmonella Toxin Scombroid poisoning Tetrodotoxin Pathogen viruses Mushroom toxins Hepatitis A virus Aflatoxins Hepatitis E virus Pyrrolizidine Rotavirus Phytohaemagglutinin Norwalk virus group Grayanotoxin Other Citrinine Ergotalkaloiden Parasitical protozoa Fumonisine Giardia Luteoskyrine Entamoeba Ochratoxin Cryptosporidium Patuline Cyclospora Penicillineacid Anisakis sp Sterigmatocystine Diphyllobortrium Trichlothecenen Nanophyetus Fusarium Eustrongylides Zearalenone Acanthamoeba Ochratoxin A Ascaris

12 Product specification Page 12 of 12 Version: Lubricants Biogenic amines Oils Histamine Fats Tryptamine Lubricants Cadaverine Cleaning and Putrescine disinfectant Spermine Spermidine Indications of the authorities Legislation Physical dangers Preservatives Glass, rocks, wood, metal, etc. Irradiated ingredients Bone parts and/or splinters GMO Vermin Miscellaneous Excrement Migration of packaging Damage of vermin Dioxins Microbiological contamination PAH's of vermin 3-MCPD Nitrofurans Nitrite - Nitrate SRM Sudan red I, II, III and IV Other illegal colours Please fill in the specification as complete as possible and send the product specification to: Heuschen & Schrouff Oriental Foods Trading Attn.: Quality department Postbus NL KE Landgraaf The Netherlands Or send it by fax to the following number: +31 (0) Many thanks for your help!