Suppliers of Snacks Worldwide, part 3
Registered before Jan 2011
We are manufacturer of snack foods and chocolate products. All overseas buyers are wellcome to submit your enquiries.
Category: Confectionary
Category: Snack food
Category: Confectionary
Category: Snack food
Meika Food Industries Sdn. Bhd.
Contact person: Mr.Ow Yew Seng
Lot 1781, Kawasan Perindustrian Kg.Balakong, Balakong
43300
Selangor Darul Ehsan
Malaysia
Tel: +60 389 410959, +60 389 419959
Fax: +60 389 430959
E-mail: meika at streamyx.com, meika at hotmail.com
Registered before Jan 2011
We are Jindal Agro Processing (P) Ltd, a company based in Gujarat, India. Engaged in manufacturing ready to eat, frozen food products with the latest processing technology.
We have been exporting our products to renowned international brands in various countries through private label route.
We have been exporting our products to renowned international brands in various countries through private label route.
Registered before Jan 2011
Syrian Export Center / SEC / is a private LLC company founded in September 2010 for the purpose of exporting distinguished syrian origin products such as: food, textile, handicraft, oriental, soap, detergents and agriculture products.
Concerning the food industries, we deal in all types of syrian food: marmalades, taheena & halawa (sesame), dried fruits, syrian sweets (baklawa), syrian dairies, herbs, milled & mixed spices, mixed roasted nuts, olive oil and all types of vinegar, frozen vegetables and many more other foods and conserves.
Concerning the food industries, we deal in all types of syrian food: marmalades, taheena & halawa (sesame), dried fruits, syrian sweets (baklawa), syrian dairies, herbs, milled & mixed spices, mixed roasted nuts, olive oil and all types of vinegar, frozen vegetables and many more other foods and conserves.
Damascus
Syrian Arab Republic
Tel: +963112313004, +963112313006
Fax: +963112313005
E-mail: ahmed at secsyr.com, info at secsyr.com
Suppliers of Snacks Worldwide, part 2
Suppliers of Snacks Worldwide, part 3
