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.
Caliber Grams range Ounces range
SUPER EXTRA
266-365
9.38-12.87
EXTRA
211-265
7.44-9.35
PRIMERA
171-210
6.03-7.40
MEDIANO
136-170
4.79 - 6.00
COMERCIAL
85-135
3.00 - 4.76
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).
To extract chili flavor without unnecessarily increasing heat, the oil uses an age-old method. Chilis exude less heat when fewer cuts are made in them. Therefore, it is sometimes used to add these very hot chilies whole to a dish to extract all their flavor while retaining less heat. Chilis are halved before steeping and strained out at the end of the process since we strongly desire a well-spiced chili oil in this dish.
The dried Habanero peppers contain iron, thiamine, niacin, magnesium, riboflavin, vitamins A, B, and C. Despite being high in fiber, low sodium, low fat, and cholesterol-free, Chiles is also low in calories.
1lb to 6lb Frozen Avocado Halves
1lb to 6lb Frozen Avocado Chunks.
Our recipes are numerous and we provide a variety of presentations for retail as well as for foodservice. In case you require further information, you may contact us directly
We can provide you with more detailed information upon request.
In addition to our plenty of recipes, we provide a variety of foodservice and retail presentations. We can provide you with more information if necessary.
Guacamole
2 oz CUP
8 oz tray
12 oz tray
12 oz tub
16 oz tub
Avocado Pulp.
1 - 6 lb pulp bag
For retail as well as food service, we provide different presentations, and we have numerous recipes. Would you please not hesitate to contact us directly if you need any further information?
We can provide you with more detailed information upon request.
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