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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 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.

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.

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Frozen food.

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