Maturity indices We harvest our asparagus when they reach a 9 inch length and pack them in different sizes in a pyramid box with a soaked pad on the bottom to maintain humidity, this boxes will be hydrocooled and storage in our cooler until they are load and shipped. Quality Fresh asparagus will be dark green and firm with tightly closed, compact tips. Stalks are straight, tender and glossy in appearance. Temperature (0 - 2C (32-35.6F) Storage life is typically 14-21 days at 2 C and can be extended up to 31 days by 7-10 days storage at 0C and atmospheric modification. Extended storage (~ 10-12 days) in air at 0 C may cause chilling injury.
We do bunched beets, which are tied in bunches and tops are full length or partially or less than 6 inches. Beets With short tops trimmed to show leaf steams not more than Ranging 4 inches in length and topped beets tops With no more than removed to one half inch in length. Quality Our beets consist of similar varietal characteristics of the roots of which are well trimmed, firm, fairly smooth, fairly well shaped, fairly clean and free from soft rot and free from damage caused by cuts, freezing, growth cracks, disease, rodents or insects, or mechanical or other means. Bunched beets or beets with short trimmed tops have tops which are fresh and free from decay and free from damage caused by discoloration, freezing, disease, insects or mechanical or other means. Temperature Beets held at 0-C (32-F) and 98 to 100% relative humidity will remain fresh and flavorful for up to 4 weeks. Package-icing and perforated polyethylene film liners are used to maintain quality. Storage life of Beets at 10°C (50°F) is 7 to 10 days.
According to the requirement of our costumer we will harvest 24s, 30s, 36s or hearts trimming the celery with the stainless steel equipment and packing it and washing it on the field and then transfer to the packing shed where it will be cooled at the vacuum cooler and stored in our cooling room is loaded Until it and shipped. Quality Our celery consists of well-formed, well-developed and clean stalks with a medium to dark green color and are fresh crisp and free from dehydration. We leave out any celery That presents blackheart, brown stem, soft rot, double and any freeze damage, crack growth, horizontal cracks, pithy branches, seedstems, Suckers, wilting, blight, other disease, insects or mechanical damage. Temperature At optimum conditions, celery should have a good quality after storage for 5 to 7 weeks, to achieve this we pre-cool it in our vacuum cooler, the storage in our cool room at 0-2C and maintain at that temperature until our clients receive it .
Green beans are harvested when they are growing rapidly and developing. This will occur about 8-10 days after flowering for mature green beans. Beans are harvested when the fruit is bright green, the pod is fleshy and seeds are small and green. Quality Beans are well formed and straight, bright in color with a fresh appereance, and tender but firm. They should snap easily when bent. Leaves, stems, broken beans, blossom remains, insect damage are not present. Temperature Optimum temperature for green beans is 5-7.5 C (41-45 F) and a relative humidity of 95-100% Very good quality can be maintained at temperatures below 5 C after 7-8 days. At 5-7.5 C (41-45 F) at shelf-life of 8-12 days is expected.
Our Kale will be packed in the field but this does not mean food safety is less strict; We put special attention on this kind of crops packed outside. Every leaf we pack will be well trimmed no more than three fourths of an inch from the outer leaves. We can pack it Also in the packing shed if the client requires it. Quality Our kale consist of only one type of variety which is well trimmed, ot stuned, free from decay, and damage caused by yellow or discolored leaves, seeds items, wilting, bud burn, freezing, dirt, diseases, insects or mechanical or other means. Temperature Kale should be stored at 0 ° C (32 ° F) with 98 to 100% RH. Storage at -1 ° C (31.1 ° F) may cause freezing, while storage at 1 ° C (33.8 ° F) may promote senescence-related storage losses, especially if held in long-term storage. High RH minimizes decay; light in the storage reduces physiological disorders, mainly leaf yellowing, and weight loss.
We will grow plain and curly parsley depending on our clients preferences, normally we will harvest after 70 to 90 days of planting. All the process is done with the food safety procedures that distinguish us even that is packed in the field our team will put extra attention on this type of crops that are packed outside. Quality After being packed in the fields it is cooled and iced in our ice injector which will take out the heat from the field. Our parsley consist of the same variety parsley never mixing curly with plain. It would be green color, free of any kind of defects or seed stems and free from decay. Temperature Optimal conditions for storage is 0 C (32 F) with 95 to 100% relative humidity at this condition parsley can last up to 1 or 2 months, compared to only 3 days at 18 to 20 ° C (64 to 68 ° F). End point of storage will happen when parsley wilts, at around 20% of weight loss.
Product obtained by the grinding of red habanero chilli, caribean red, of thick and fluid consistence, with flavor and smell of the predominant habanero chilli. The physics properties, chemicals and microbiologies, achieve the alimentary industry¦s quality and inocuency requierements. Altough , the higher pungency (itching) represents a great oportunity for industrials that pretend to use it for raw material, because it provide a better performance in production processes.
Product obtained by the grinding of green habanero chilli of thick and fluid consistence, with flavor and smell of the predominant habanero chilli. The physics properties, chemicals and microbiologies, achieve the alimentary industries quality and inocuency requierements.
Product obtained by the grinding of orange habanero chilli of thick and fluid consistence, with flavor and smell of the predominant habanero chilli.
Dried chamomile flowers.
Seafood.
Vegetables.
Vegetables.
Dried Shark Fin.
All vegetables.Procurement agent
Tomatillos and jalapenos.
Tomato.
Big taro, small taro, eddoes, yucca, chayote squash.
Organic food like vegetables.
Canned food, fruit, vegetables.
