Experience the piquant taste of Long Chillies. Perfect for spicing up your recipes, their heat is balanced by a unique flavor profile.
Experience the authentic taste of B-Karela. Packed with medicinal properties, its distinctive flavor is sure to make your dishes stand out.
Our versatile potatoes are perfect for baking, frying, or mashing. High in vitamins and minerals, they bring a comforting, familiar taste to any meal.
Enhance your dishes with our crisp, flavorful onions. Packed with nutrients, they provide a sweet and tangy flavor that forms the base of countless recipes.
Embrace the bold, unique flavor of Karela. Known for its health benefits, this versatile vegetable adds a distinct taste to any dish.
Step up your culinary game with our Drumsticks, packed with flavor and a host of nutritional benefits. Perfect for soups, curries, and more.
Ginger from Ecuador.
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)
Russian Red Garlic small quantities
Best Quality Certified Organic Ginger from our farms in Honduras. We can provide one container(40 ft.) per week to be delivered to your warehouse or nearest port. Delivered in wooden pallets containing 56 boxes each. 30 Lb. net weight each box
Fresh Garlic : Colour Type: Pure White Size: 15-25 Mm, 20-30 Mm, 30-40 Mm, 40-50 Mm, 55mm Damaged: 0% Dried: 100% Taste: Natural Admixture: Nil Machine Cleaned
An all-time favorite nutrition filled and most popular item on the dinner table. Our organic Carrots are fresh and delicious, straight from the soil prepped for your perfect meal. Bon Appétit!
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).
