100% natural chia seeds - salvia hispanica l
Color: grayish-black, purity: 99, 5%, humidity:4-6%, certified and sanitized for human consumption. Mexican origin.
Bags pp 25 kg and 40 kg.
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Natural sesame seed*
It refers to the clean product, 99.9% of purity in a natural condition but as the hulled and washed seed is processed in top technological electronically equipments to extract black or contrasting grains resulting in a uniform-color product.
Washed sesame seed*
The same cleaning process as in the hulled one is used, 99.98% of purity and a maximum 0.6% of black seed. The latter before introducing it into the washing hopper where soil adherences and other polluting elements are removed by water shaking resulting in a sweet product with a pleasant taste.
Hulled sesame seed*
Product previously cleaned, 99.98% of purity. After that, the skin is removed mechanically, resulting in a white and brilliant product. It is generally used for bakery and confectionery.
Industrial sesame*
It is a clean grain very similar to the products above mentioned, but its raw material exceeds the limits of black seeds to be processed as the hulled or washed ones. The smaller grain and the rejected one are also classified in this category.
Hi, are company can sale tons of chia seed, we have certificate of company, warehouse and plot. Ista (international seed testing association).
* semilla negra convencional: 5.45 dólares por kilo (cif long beach). Cantidad ilimitada de producto
* semilla blanca convencional: 7.25 dólares por kilo (cif long beach). 30 toneladas
* semilla negra orgánica: 8.35 dólares por kilo (cif long beach). 35 toneladas
* semilla blanca orgánica: 8.75 dólares por kilo (cif long beach). 9.7 toneladas
White chickpeas Sinaloa grown in Mexico, best selection, clean, last harvest, different sizes available 12mm until 8mmm , split chickpeas .
Packing transparent plastic bag 25 kg.
Ask for information.
Green beans are harvested when they are growing rapidly and developing. This will occur about 8-10 days after flowering for mature green beans. Beans are harvested when the fruit is bright green, the pod is fleshy and seeds are small and green.
Quality
Beans are well formed and straight, bright in color with a fresh appereance, and tender but firm. They should snap easily when bent. Leaves, stems, broken beans, blossom remains, insect damage are not present.
Temperature
Optimum temperature for green beans is 5-7.5 C (41-45 F) and a relative humidity of 95-100% Very good quality can be maintained at temperatures below 5 C after 7-8 days. At 5-7.5 C (41-45 F) at shelf-life of 8-12 days is expected.
1.It can adjust menses
2.Lessen arthritis-related discomforts;
3.Another of the super foods:It was considered a high energy endurance food and was used as far back as the Aztec warriors during their conquests.
4.Chia seed is highly mucilaginous and has been used by diabetics to slow the conversion of carbohydrates into sugar.
5.It also regulates moisture distribution to the cells of the body more efficiently.
6.Chia seeds are are an excellent source of protein, dietary fiber and Omega 3 fatty acid and contain no gluten.
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.
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).
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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