- Oil type and process
- Refined sunflower oil, filtered groundnut oil, cold-pressed and kachi ghani mustard oil are distinct products at different prices. The process on each line defines what was sold and answers a caterer's complaint about taste or smell.
- Pack size with litre-to-kg conversion
- Oil is sold in 15 kg tins, 15 litre jars and 1 litre pouches. Showing both volume and weight, with the density used, avoids confusion when a buyer compares a per-kg rate with a per-litre quote.
- Batch and packing date
- Oils oxidise and buyers want fresh stock. Batch and packing date support quality claims, near-expiry returns and recalls ordered by the food regulator.
- MRP and landing price
- Retailers check margins against MRP, and edible oil MRPs change often. Showing MRP beside the landing rate makes a price revision visible on the invoice itself.
- FSSAI licence
- Food business operators must print their FSSAI licence number on invoices. Edible oil is a sensitive category where inspectors sample frequently.
- Brand and tin type
- Distributors carry multiple brands, and tins may be new or reused. Naming the brand and container on each line supports company schemes and complaints about leakage.
- Empty tin buy-back
- Restaurants often return empty tins for credit. Recording tin returns against the invoice keeps the buy-back separate from the oil price.