Tomatillos can be found year-round, from Sinaloa, Michoacan and Zacatecas, Mexico. Tomatillos have a tart, fruity, and slightly herbal flavor. They're most often used in salsas and sauces, although they can also be eaten raw (and have a more acidic taste when raw). The cooked tomatillos make it more a sauce than a relish, and because it has a tasty puckeriness that deliciously heightens the flavor of whatever it goes on.
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).
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.
Products: Bars of various weights with a quality of 99.5% purity.
-Accreditation: Certification of Mexican origin.
- Delivery: In metallurgical analysis laboratory to be agreed.
- First delivery: 30 days after the order is placed.
- Total offer: From 100kg. of each of the minerals offered in bars, with monthly increases to be agreed.
- Price and protocol of the sale and purchase operation: The price will be in accordance with the international price per ton published on the day of delivery of the material to the buyer on the site https://www.moneymetals.com/precious- metals-charts. In the understanding that the materials have an industrial production and refining process, 16% corresponding to the I.V.A. will be charged. as established by the general law of said tax on industrially refined products and goods for sale to the national market.
Descuentos y comisiones:
En material ya producido: Sobre el precio del dÃ?Âa por el total de cada entrega
se har�¡ efectivo un descuento total del 7% distribuido de la siguiente forma:
4% directo al comprador, 1.5% directo a los enlaces de venta y 1.5% directo a los enlaces de compra.
Discounts on material sold in advance: A total discount of 10% is offered on the price of the day distributed as follows: 7% direct to the buyer, 1.5% direct to the sales links and 1.5% direct to the purchase links.
Form of payment under this sales dynamic: For this purpose, a 50% advance payment of the total cost of the first delivery of materials is required, which will be delivered within 40 days after receipt of said advance. The balance against delivery. Advances are guaranteed by bonds.
-Procedure: The buyer will send a Letter of Purchase Intent or Purchase Order duly formalized with a text indicating their total acceptance of the offer and the conditions of sale set out here, a document with which the purchase sale operation will begin.
Frozen Vannamei Shrimp. HOSO and HLSO sell in bulk. High quality Mexican Shrimp. Contact us for a personalized quotation. MOQ per order is negotiable.
Weight and Packing
-Description: HOSO 10 X 1.8 Kg.
-Net Weight: 1.8 Kg.
General Packing
-Standard Export Box White or Brown Color Without Any Mark, Except The Size Master Carton Covered With Plastic And Sealed With 2 Straps Net Weight Per Master Carton 18 Kg. (10*1.8 Kg.)
