Construction equipments.
Spacers.
Construction machinery.
Heavy Equipment Manufactor Of Hydraulic Hammers, Concrete Pulverizers And Hydraulic Crushers.
Building Or Construction Material.
Face Mask 3 Layer Surgical Mask also called Medical Mask Disposable is intended to be worn by health professionals during surgery and during nursing to prevent the bacteria shed in liquid droplets and aerosols from the wearer's mouth and nose.
Reduce inflammation and ease joint pain. Optimal for digestive health. Banish cravings and shed fat. Get radiant glowing skin. Destroys cancer cells. The seeds also contain a phytochemical known as Flavonol, which is a potent antioxidant that can reduce tumor growth. Avocados from Michoacan, Mexico. Best avocado producer in the world.
Constructions equipment, cosmetics, home, baby, skin care, cleaning, hazelnuts, plastic crates, raw material, textile, iron & steel, food and beverages, furnitures, .
HI, I am trying to sell shrimp from farms in Guasave Sinaloa, we have the capacity of producing 400 tons per year in 2 cycles, and we are currently building our state of the art processing plant to be able to IQF our shrimps and have them ready to export. My brother is the owner of the farm in Guasave and also of the processing plant that is being built as we speak I live in Tijuana and I am helping him in accommodating the final product in USA. What would be the process to start a discussion with you regarding this? I am sending you some pictures of the plant and also some videos of when we were pre harvesting "suripenado" some of the shrimp farms
Mixture of different materials to to build roads between other applications.
A combination of asphalt and stone aggregates in exact proportions used to build pavements.
Jam & jelly, fruits jams, honey, sanitizers, hand sanitizer, disinfectant, hygiene product,aqua sanitizer, alcohol free sanitizer, seafood snacks like dry/grilled fish (shrimp, eel, horse mackerel etc.), sweet potato, shiitake mushrooms, used construction machinery/agricultural / farm machinery etc..
We will pack our cilantro in the field that is why we put extra attenttion to this process, everything its done with stainless steel equipment and according to our food safety rules every worker should wear gloves, this crop may be packed in the packing shed if the client requires it.
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.
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 .
All of our leeks are firm and smooth, free of blemishes, and have characteristic white stems with dark green leaves. The cut bottoms should be flat, as rounded bottoms may indicate prolonged storage. We will pack them on the packing shed washing them which assures that it will not have any dirt residues and that will be the appropriate length. Quality We will pre cool the crop in the hydro cooler and then after being washed and packed in a carton or RPC box it is topped with crushed ice. This helps achieve the optimum temperature for extending the postharvest life. Leeks will be trimmed so that only at 30.5 cm (12 in) portion of the green top remains. They can, DEPENDING ON DIAMETER be bunched in groups of three and Placed in polyethylene film bags to Prevent moisture loss and if the clients requires it. Temperature Leeks can be stored for 2 to 3 mo at 0 ° C (32 ° F) with 95 to 100% RH. High RH is essential to prevent wilting. Good refrigeration retards elongation and curvature that develops in leeks at 10 to 21 ° C (50 to 70 ° F). Leeks held in polyethylene lined crates remain sellable for 5 to 6 weeks at 0 ° C (32 ° F) under crushed ice, 4 weeks at 0 ° C.
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).
We will define the time of harvest according to the mean diameter of the base plate of the immature bulb. This diameter is between .6 and 1.3 cm (1/4 to 1/2 inch) and this will also define the size that it will go on small, medium or large. In the fields we will cut the root to a ¼ to ½ inch and the end leaving the green onion to a length of 11 inches, it is Transferred That after to the packing shed Were it is washed and packed. Quality Our green onions have a thin, with shank at least 5 to 7.5 cm (2-3 inches) in length, they are well formed, uniform in shape, thin necked, turgid, bright in color, well cleaned, and free from decay, insect-injury, mechanical damage, broken or crushed leaves, or dehydrated clipped ends. Temperature Green onions 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 green onions at 10 C (50 F) is 7 to 10 days. Green onions benefit from light mist.
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.
