Description
COA-BACKED BOTANICAL INGREDIENT
Musa nana Lour. Fruit Extract
Green Banana Powder is presented for B2B ingredient qualification using representative batch evidence and batch-specific analytical language.
COA-Backed Specification
| Botanical identity | Musa nana Lour. |
|---|---|
| Plant part | Fruit |
| Form and colour | Fine pale-yellow powder |
| Assay | Identity and physical specification; result complies |
| Particle size | 100% through 80 mesh |
| Loss on drying | <=5.0%; result 3.48% |
| Ash | <=5.0%; result 3.91% |
| Representative batch | LXXJ201202 |
| Manufacture date | 2 December 2020 |
| Shelf life | Two years when stored properly |
Representative values do not replace the current shipment COA.
Buyer Decision Guide
Compare this botanical powder by identity, plant part, particle characteristics and batch quality; concentrated extracts require a separate approval.
- Evaluation sample typically 10-20 g
- Regular MOQ typically 1 kg
- Typical lead time 7-15 working days
How This Grade Differs
Green Banana Powder is qualified using botanical identity: Musa nana Lour.; plant part: Fruit; offered grade: Identity and physical specification; result complies. Its purchasing definition is a botanical powder with identity and physical criteria, not an extract concentration.
When an alternative to Green Banana Powder is required, compare it against this page’s identity, grade and batch-document requirements.
Browse ingredients related to Green Banana Powder
For a Green Banana Powder substitution review, match botanical identity, plant part, grade-defining assay or ratio, analytical basis, physical form and offered-lot documentation.
Quality and Documentation
Representative batch LXXJ201202 supports the specification table above. Current lot evidence and buyer-defined verification govern acceptance of the commercial shipment.
BUYER QUALIFICATION SNAPSHOT
Green Banana Powder: What to Match Before Ordering
This page describes a defined ingredient grade. Use the fields below to prevent substitution between raw powder, ratio extract and standardised grades. The quotation, approved specification and current shipment COA should identify the same material.
| Botanical identity | Musa nana Lour. |
|---|---|
| Plant part | Fruit |
| Assay | Identity and physical specification; result complies |
| Particle size | 100% through 80 mesh |
| Loss on drying | <=5.0%; result 3.48% |
| Representative batch | LXXJ201202 |
Confirm botanical source and plant part.
Match ratio or assay and its test method.
Review the current offered-batch COA.
Continue with Fruit and Vegetable Powders, the grade comparison guide, or the COA review checklist.
Frequently Asked Questions
What specification defines Green Banana Powder?
For Green Banana Powder: Identity and physical specification; result complies.
How should the botanical identity be checked?
For Green Banana Powder: Qualification starts with Musa nana Lour., Fruit. The product name alone is not sufficient when species, plant part or grade differs.
How should sample and shipment records be matched?
For Green Banana Powder: The page cites representative batch LXXJ201202. The sample, quotation and shipment COA should be traceable to the grade actually offered.
How can the offered grade be checked before purchase?
For Green Banana Powder: Yes. The commercial review should use the COA for the lot being offered, together with the matching quotation and specification.
What evidence supports technical acceptance?
For Green Banana Powder: Review identity and Identity and physical specification; result complies together with the listed physical tests and applicable contaminant and microbiological limits.
What can change the quoted lead time?
For Green Banana Powder: Commercial timing is finalised after quantity, packaging, document set and any additional testing have been agreed.
Can buyers request an alternative pack configuration?
For Green Banana Powder: Application-specific requests require technical review. Approved changes should be documented rather than treated as an informal substitution.
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