Vegetables.
Dried fruits like dried kiwi mango.
Fresh lime.
Pinto beans black beans and kidney beans.
Fresh garlic.
Seed less lime , sanitary pads.
Fresh onions, bell peppers, jalapeño peppers, serrano peppers, tomatoes.
Cactus pears, talavera pots, mirrors.
Fresh okra 7 kg, fresh persian lime 10 and 40 lbs, habanero pepper 7 lbs, avocado hass 4 kg.
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).
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.
Hello, we are a Mexican company, dedicated to sell limes (green), we have different sizes, 110, 150, 175, 200, 230 and 250, we pack the limes in boxes of 10 pounds/4.5 kg, but if you want any other special package we can check it. The shipping mode could be by air or by sea. The limes are of the bes quality, originally from Veracruz, México. We are open to different propose of package and shipping. Thank you for the attention if you are interested please let us know and we will make and specific quotation for you.
