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.
CERTIFICATED ORGANIC MEXICAN CHIA.
Agricultural products, fresh ginger.Exports
Organic moringa leaves, avocado, broccoli.Export
Coriander, Dried Lemon, Lemon Grass, Anise, Marjoram, Basil, Parsley ,Celery Leaves, Spearmint Leaves, , Peppermint Leaves, Peppermint Crushed, Chamomile Flower, Calendula Flower, Calendula Petals. ,hibiscus Flower ,Dill Tips. Thyme, Rosemary, Lemon Grass, Caraway Seeds, , Fennel Seeds, Fenugreek Seeds, Basil Seeds, Marjoram Seeds, Dill Seeds, Onion (Kibbled , Minced & Powder )..
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.
Bananas, pineapples, lemons, tamarind.
Broccoli, brussels sprouts, onions, green beans, carrots and cucumber.Land or sea shipping, CIF & FOB
Agricultural seeds.Intermediary
Vegetables.
Vegetables.
All vegetables.Procurement agent
Tomatillos and jalapenos.
Tomato.
Big taro, small taro, eddoes, yucca, chayote squash.
Organic food like vegetables.
Hardwood charcoal, sesame seeds, sorghum, moringa seed, onions, ginger, groundnut, raw cashew nuts, arabic gum, cassava, cocoa, shea nut, peanuts, yam, shea butter.
