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).
Grown in the Sonoran Desert in Mexico. Its texture is very similar to red pepper in a small oval shape. Used to make hot sauces or as a condiment. 3 to 6 mm of diameter per unit, measuring between 100,000 and 260,000 Scoville units and 8 of a heat scale out of 10.
Available in 1kg, 5kg or 10kg package presentation. High-quality Mexican Dry Chili Pepper. Contact us for a personalized quotation. MOQ per order is negotiable.
Grown in the Sonoran Desert in Mexico. Its texture is very similar to red pepper in a small oval shape. Used to make hot sauces or as a condiment. 3 to 6 mm of diameter per unit, measuring between 100,000 and 260,000 Scoville units and 8 of a heat scale out of 10.
Available in 1kg, 5kg or 10kg package presentation. High-quality Mexican Dry Chili Pepper. Contact us for a personalized quotation. MOQ per order is negotiable.
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.
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.
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.
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.
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