Fresh lemon, citrus fruit, Premium quality, grade AAA cultivated in Mexico. Carton case 15 kg.
Fresh red tomate grown in Mexico
Veracruz is the worldâ??s leading persian lime exporter. Our producer-partner is located in Martinez de la Torre, a municipality known regionally as the citrus capital of the world, where more than 30,000 hectares of Persian limes have been planted, primarily for export distribution. Our baler has the highest technology, innovative washing solutions, best natural waxing process and high sensitivity sorting machines based on 22 strict thresholds, each of which constitutes a different product to be exported to the final destination according to our clientâ??s requirements and prime quality demand.
Our Producer Partner is located in Guerrero, Mexico (close to Mexico City Airport). By far the most popular cultivated variety of okra is Clemson Spineless Okra. From November to June, plants pods are ready for harvest once they are 2 to 3" long and are covered in edible, cream coloured flowers. These are followed by meaty, strongly flavoured pods that add brilliant texture to relishes and chutneys, but also complement stews, soups, and gumbo. Plants really are spineless, and are very easy to grow.
Tomatillos can be found year-round, from Sinaloa, Michoacan and Zacatecas, Mexico. Tomatillos have a tart, fruity, and slightly herbal flavor. They're most often used in salsas and sauces, although they can also be eaten raw (and have a more acidic taste when raw). The cooked tomatillos make it more a sauce than a relish, and because it has a tasty puckeriness that deliciously heightens the flavor of whatever it goes on. *Tomatillo can be sold without husk.
With their fiery kick, jalapenos will add a spicy flavor to your favorite recipes. If you can stand the heat, the small peppers also taste good on their own. Cooking jalapenos deepens and enhances their flavor all for just a few calories and a negligible amount of fat, as well as a boost of vitamin A, C and potassium. Jalapenos can be found year-round, from Sinaloa, Michoacan and Zacatecas, Mexico. *Mix loads of jalapeno and serrano peppers can be considered.
Firm, but juicy. Sweet, but tangy. Aromatic and blemish free. Perfection. Our tomatoes are grown in Sinaloa, the leading state producer in Mexico (the 10th largest tomato producer in the world). Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a single tomato can provide about 40% of the daily vitamin C requirement. Our tomatoes can be found from November to March.
Mexican premium alfalfa meal packed in 25-30 kg bales
Definition Transformation of hass avocado, start with the cutting, followed by crushing, mixing and homogenizing the pulp with the respective ingredients of the formulation. Ingredients Hass avocado, salt, ascorbic acid, garlic powder, citric acid, xanthan gum. All our products are certified under sqf level ii and kosher. Fresh avocado of all our products are certified by senasica.
Organic usda certified chia seed, black and white available Sanitized 20 kilo sacks 1 pallet = 1.22 x 1.02 x 1.55 = 1.92 m2
Mexican food products like melipona honey, apis honey, piloncillo granulate and cones, vanilla pods and extracts, green coffee beans and powder, cacao products, air-dried spices, medicinal herbs, fruits and vegetables.
Fresh onion ready to export
Green tomato packed and ready to export
Lime packed and ready to be exported anywhere in the world
Tomatos packed and ready to be exported.
Purple onion ready to export
Tomatoes From Mexico BeefSteak Cherry Grape Salades (Roma)
Different presentation in broccoli will include bunches (14 and 18), crowns, china cut crown and florets. Packed in our harvesting machines in the fields will be transported to the packing shed to cool it in the vacuum cooler or iced in the ice injector depending how our customers prefer it. Quality Good quality broccoli shuld have dark or bright green closed florets. The head should be compact, with a cleanly cut stalk of the required length. There should be no yellow florets and there should be no discoloration on the stem bracs. Temperature Low temperature is extremely important to achieve adequate shelf life in broccoli. A temperature of 0 is required to optimize broccoli storage life (21 - 28 days). Heads storage at 5 can have a storage life of 14 days; storage life at 10 is about 5 days.
We bunch and pack on cartons our radishes or top them and pack it on polyethylene bags of different sizes. Radishes will be harvested depending on the post-seeding days which may very from 30 to 60 days; we will pack mild flavor and crisp radishes with a minimum size of 5/8 Inches. Quality Red Radish are uniform and a similar shape for the variety, well FORMED, smooth, firm but tender texture of, and free of growth or harvest damage, and free from decay, disease or insects. Bunched radish tops are fresh in appearance, turgid, and free of freeze injury or other serious injury, seed stalk, yellowing or other discoloration, disease, decay or insects. Temperature Optimum temperature for radishes is 0 C (32 F) and a relative humidity of 95 to 100%, rapid cooling is essential to Achieve the full storage potential for bunched and topped roots. It also can be packed top-iced, with this conditions will have acceptable quality for 7 to 14 days with tops and 21 to 28 days if topped.
We size our onion according to the USDA when the size and the maturity are at the right stage we will harvest and undercut the bulbs and let them dry in the fields until it is lost 5-8% of the weight after harvest then the product its transported to the packing shed where it is sorted and bagged in a automated process. Quality We only pack mature fairly firm and well shaped onions, free from decay, wet sunscald, doubles and bottlenecks. Free from damage caused by seeds items, splits, dry sunken areas, sunburn, and sprouting, staining, dirt or any mechanical damage or disease and insect caused defects. Temperature Optimum conditions for field curing are when temperatures are at least 24 C degrees (75 F) or exposure for 12 hours up to 30 to 45C (86 to 113F) for forced air-curing. Storage of mild onions will last up to .5 to 1 month at 0 C (32F) and pungent onions will last from 6 to 9 months at 0C (32F).
