Reliable yam and octopus supply for commercial kitchens
Winock Agro supplies yam and octopus to hotels, restaurants, caterers and institutional kitchens. We work from the buyer's product specification and delivery schedule, with quality checks completed before dispatch.
Yam Supply
Yam is supplied according to the requested variety, tuber size, grade, quantity and frequency. Buyers may order by tuber count, weight or agreed pack unit.
What to include in your enquiry
- Variety
- Preferred size or grade
- Quantity
- Order unit
- Delivery frequency
- Delivery address
- Required date
Yam quality control process
The agreed buyer specification is used to grade each order. Our minimum process:
1 Source and lot record
Record farm-gate producer, source location, harvest or availability information, quantity and date.
2 Variety and size
Confirm the requested yam type and separate tubers by the buyer's agreed size or weight range.
3 Firmness and maturity
Select sound, mature tubers that are firm and suitable for the buyer's intended kitchen use.
4 External condition
Inspect for rot, soft spots, deep cuts, bruising, cracks, pest damage, excessive sprouting and disease symptoms.
5 Cleanliness
Remove excessive loose soil without damaging the skin; keep tubers dry and ventilated.
6 Quantity verification
Confirm count or weight and record any grading loss before dispatch.
7 Packing and loading
Use clean, ventilated handling methods that reduce crushing, abrasion and heat build-up.
8 Delivery acceptance
Record delivered quantity, rejected tubers and reasons for rejection.
Octopus Supply
We source chilled or frozen octopus for approved HoReCa buyers. The product form, size, preparation, weight, packaging and temperature requirement must be agreed before supply.
What to include in your enquiry
- Chilled or frozen
- Whole or cleaned
- Size range
- Net weight
- Pack size
- Required temperature
- Delivery date and location
Octopus quality control process
Seafood is accepted only when the product and cold-chain evidence meet the agreed buyer requirements. Our minimum process:
1 Approved source
Buy only from verified primary seafood sources able to provide product origin, batch and handling information.
2 Temperature check
Measure and record product temperature at collection and dispatch. Chilled product should remain within the agreed chilled range; frozen product should remain frozen, normally at -18°C or colder unless the buyer specifies otherwise.
3 Sensory inspection
Check for a clean marine smell, firm flesh and normal colour. Reject sour, ammonia-like or otherwise abnormal odour, excessive slime or soft deterioration.
4 Physical condition
Check that the product form, size and preparation match the order and that there is no contamination or unacceptable damage.
5 Frozen-product condition
Check for thawing and refreezing, excessive ice, freezer burn, damaged packs or loss of product integrity.
6 Weight and glaze
Confirm net weight and, where relevant, distinguish declared protective glaze from product weight.
7 Packaging and labels
Confirm food-grade packaging, intact seals, batch identification, packing or expiry information where applicable and buyer-required labels.
8 Delivery control
Use suitable insulated or refrigerated transport, record delivery temperature and obtain buyer acceptance.
How kitchen supply begins
Share specifications and expected requirements
Send the product specification and estimated weekly requirement.
Agree commercial terms
Agree the price, pack unit, delivery schedule and payment terms.
Start with a paid trial order
Begin with a paid trial order where appropriate.
Record and repeat
Record delivery quality, rejections and repeat-order requirements.
Send us your kitchen requirement
Tell us the product, specification, quantity, delivery schedule and destination. We will assess availability and respond with the next commercial step.