Fruits & Vegetables

Our Avocados are grown naturally in the most ideal conditions in the world right on the equator and high up in the mountains. Thus require very little crop protection as well as making it organically grown and produced.

Kenya’s equatorial climate allows it to produce avocado throughout the year.  The main season for Kenya avocados is March to September. The Fuerte is available from March and Hass variety being available from May.

The tropical climate and different avocado growing zones in Kenya, enables it to have the fruit throughout the year although in smaller quantities outside the main season period.

Hass Avocados
Hass avocados are oval in shape with a “pebbly” textured skin and turns dark purple when ready to eat. The Avocado is in high demand in European Union markets.
The Hass avocado season runs from June to mid-September.

Fuerte Avocados
Fuerte avocados are green with a smooth skin. The skin remains green as it becomes ripe and ready for eating.
Fuerte avocado season starts from March/April.

The Kenya Avocados are exported though Air Freight and Sea Freight. Orders by sea freight are specially picked and packed to ensure the avocados are delivered to the vessel in the shortest possible time thus enabling the best quality fruit upon arrival at our customers.

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Bananas are an excellent source of vitamin B6, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium. Along with other fruits and vegetables, consumption of bananas may be associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma.

Our bananas are well selected and graded for best quality and customer satisfaction before being packaged with high quality cartons.

After Havesting we transport the bananas to the packing shed, we first of all clean them off any debris. Our workers wipe off any latex, dirt and foreign material like leaves carefully from each bunch. We then examine each banana fingers and then sort the hands into grades based on quality, state of unripeness and size.

We grade bananas by international standards. Grade 1 consists of the large-sized fingers. These also have no blemishes and are still green and firm. Grade 2 mostly consists of medium or small-sized fruits. They also have no marks on the skin. Any fruit with dark spots is not fit for export and we leave it for local resale for ready consumption.  For Cavendish kinds, we have three grading parameters based on size. The largest bananas form the first grade. They measure 200 by 115 millimeters in length and width respectively. The large form the second grade and measure 177 by 108 millimeters. The final grade is medium-sized fruits which measure 140 by 177 millimeters.

We pack banana in small trays or cartons of 13 kilograms. This may be reshipped at extra grams of five hundred to seven hundred grams to compensate for any loss of weight.  Either way, our cartons are made of firm cardboard. Inside we put entire hands (if they are small) or half hands when they are big. Sometimes we may have several hands to form clusters for large shipments of small bananas. Other times, shippers prefer singles made up of banana severed from their hands.

For safe conveyance, we line each carton’s interior with slip-sheet made of polythene. This is also done between one hand and another in a cluster packing. At the bottom part of every carton, we place an absorbent material to remove dampness. We store bananas from the farm at our cold room at base temperatures of 13° Celsius. This keeps them at cool temperatures for conveyance to the market. They can then await artificial ripening once they reach the destination.

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It was the POTATO which has succeeded to occupy their tables every where exactly as they did in the new world. POTATO became the usual dish around, which people meet all over the world, to be uttered in the same way “POTATOES”. Because it was the common food for all,

So we give all care to its production (from seed to harvesting) to present the best and high quality of POTATOES.

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Consuming onions provides the body with 12 percent worth of vitamin C content. The level of vitamin B-6 is 5 percent of the daily needs while that of magnesium stands at 2 percent. The dietary fiber content is 6 percent of the daily value while that of potassium for maintaining blood electrolytes is 4 percent. With the negligible amount of sodium in it, the red onion can help to free the body of toxins that cause tumors.  It also enhances the immune system and keeps the heart in good condition.

We harvest onions after the leaves have wilted, which is the best indicator of maturity. This is around four months for the late maturing varieties. We also check that the crop has attained at least thirteen leaves.  We select an early morning harvesting time during a dry day and then dig out the bulbs using blunt hoes. We then immediately keep the bulbs in buckets for cooling before doing the rest of the field. We cart away the produce to the curing store where it dries and stays well ventilated.

We then sort red onions in readiness for grading. The first grade or Number 1 is made up of immaculate, red-colored, reasonably firm and round bulbs that have reached maturity at 1 inch across. These have no foreign elements including field debris and green scallions. The other grade is Number 2 which has all the qualities of the first grade but may be less firm than the desired quality. The produce in this grade contains no foreign elements and has also passed its maturity date. We then transfer the produce to the drying area for curing.

We pack red onions in a cured condition in packages of 11 kilograms.  We also have larger packages of about 22 kilos. The most common receptacles are netted bags that keep the produce well ventilated. We then stick labels on these mesh bags indicating the net weight, the source, and the destination.

We store red onions at temperatures between 0 to 5° Celsius with a humidity level of between 65 and 70%. The low humidity is essential for preventing the moistening of the bulbs which in most cases ought to remain dry.  Under this condition, they can stay for eight months in optimal condition. In cases where we are transferring the bulbs from the cold room to the exterior, we first boost their temperature to that of the surrounding.

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Kenya pumpkin is one of the most nutritious of all squash family foods of which this pot-bellied variety goes under the botanical name Cucurbita pepo. The plant grows to a medium height with mostly leaves and angular, rough stems that run in twists along the grounds especially in cool regions of the country. The flower of the pumpkin is distinctly of the same color as a ripe fruit, both being a healthy yellow or light orange when ripe. The fruit itself contains some few ribs over its otherwise very firm but smooth skin.
Before sourcing our Kenya pumpkin, we ensure that they are only harvested when mature, which usually happens when the skin of the fruit has turned greenish yellow and is as hard as a rock. Harvesting practices include cutting the stalk around the vine in one sharp swipe to avoid tearing off the fruit’s skin. The fruit then undergoes washing prior to transportation.

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Cabbage (botanical name Brassica Oleracea) constitutes one of the most common family of vegetables in terms of daily use in the country and the world. They consist of multiple overlapping foliages in a light green color that in some species like broccoli, can turn purple. The leafy crop is a basic cure, in its elementary cooked form, of multiple diseases ranging from digestion problems like constipation to bone disorders like rheumatism if partaken as part of the diet regularly.
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With its extremely high water content of about 92 percent, the watermelon provides good rehydration. It also has vitamin C that is 13 percent of the daily requirements. The amount of vitamin A is 11 percent while that of potassium is 3 percent. The fruit is also a small source of magnesium which is about 2 percent of the daily requirements. The level of carbohydrates stands at 2 percent.

We harvest watermelon when it has attained at least 75 or at most 90 days from the planting date. We then check for the vines which should be withered at the onset of maturity.  Our well-trained farmhands then cut the stems through knives that slice the base with an allowance of a few inches of the stalk. We then put the fruits in baskets before we cart them away to the packing shed.

Before packing watermelon, we sort the fruits into grades. The first grade or Fancy is usually mature, uniform-sized, and slightly ripe. It has no disease damage and its skin is quite smooth. The second grade, also known as No. 1 has similar characteristics, but may be of a different size or variety. The third grade or No.2 has similar features as the above but it may lack uniformity across all fruits.

We pack watermelon in large corrugated bins in bulk formation. This is reserved only for the thick-skinned varieties. A bin has a capacity for roughly 317.5 kilos of the fruits. Our non-bulk shipping packages come in the form of corrugated cartons with a capacity for between 50 and 60 pounds (22.6 to 27.2 kilos).  Mostly the thin-skinned types go into the smaller boxes. All cartons have sunken inserts that help to distribute the succulent weight of the fruits evenly. We do not maintain old cartons but rather buy new ones with our logos for every shipment. Their labeling includes the count (for bulk), the net weight, cultivar name and the country of origin.

We store Tanzania watermelon between 10 and 15.5 degrees Celsius in our cold rooms. We also transport the berries using our modified interior vehicles to the airport. This means that the shipment will reach your destination in the space of a day or two depending on your location.

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Spinach leads the pack of leafy greens in nutrition especially with its huge vitamin K margin of 460 percent of the daily value. This makes it a must eat for people who want to heal their wounds fast. It is also a rich source of immunity-giving vitamin C at 34 percent of the daily requirements. The level of vitamin A for clear eyesight stands at 59 percent. With a folate margin of 49 percent, spinach also tips the nutritional scale with a vitamin B2 riboflavin margin of 16 percent of the daily value. Manganese for bone strength is high at 43 percent of the daily requirements. Potassium caps the mineral content at 12 percent per serving, a right margin for blood pressure control.

We pack spinach in bundles of 12 pieces. Each bunch weighs about 2.26 kilograms. We keep about a dozen such bundles in a single carton of half-a-bushel size. Our largest packages weigh as much as 7 kilograms representing two dozen bunches in similar-looking cartons. To maintain freshness at arrival, we inject liquid ice that measures 1 kilogram for every 2 kilograms of the produce. This keeps the boxed vegetable in a near-similar condition as when it was in the field during the cold season. We include produce labels featuring the name of the produce, the net weight, date of packing and the country of origin.

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We harvest oranges when they have attained their sixth or eighth month from the date of planting. We use sharp tools, including shears and knives to cut off the fruits with a few inches of the stalks intact. We ensure that the fruits are at their maximum plump size, are firm and have yellow tinges against their bright green skin. We then take them to the sorting shed.

We pack oranges in bulk containers. We use the California filling standard where a container of 28.5 liters capacity can carry anywhere from 24 to 32 pieces. These can extend from 40 to 88 pieces. There are also allowances from 163 to 270 fruits per container. Before putting them into their cartons, we insert the fruits in mesh bags. In the case of cartons, we offer 5 percent volume per package. We keep the vents facing each other from one carton to the next. We also have ventilated polyethylene that offers perfect preservation. We finish the packing by inserting proper labels such as the net weight, the number of fruits, the country of origin and the destination.

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Cassava is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating. Other names for cassava are yuca, manioc, mandioca, yucca root, casabe, and tapioca.

Cassava alleviates malnutrition due to its balanced combination of starch and vitamins. The vitamin C margin for the prevention of diseases is 34 percent per serving. The volume of carbohydrates stands at 12 percent. The concentration of fat is equally low at 0.3 grams per 100 grams which makes the crop beneficial for cardiac health.

We store cassava at 4 degrees Celsius shortly before transportation. Our pre-cooled trucks convey the fresh produce expeditiously to either one of the international airports in Dar-es-Salaam or Arusha. This means a 24-to 48-hour arrival of the cargo at your destination.

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Green chili contains one of the highest vitamin C margins of any produce at 239 percent of the daily value (DV) for immunity. The vitamin B-6 content follows at 25 percent DV for keeping bodily metabolism alive. This is in comparison with the dietary fiber level of 6 percent DV and magnesium at 5 percent for optimal digestion and strong bones respectively. The potassium margin is 9 percent DV while that of iron is 5 percent. With no fat, the crop keeps the body healthy besides serving as a must-have food preparation aid.

We harvest green chili when it is still in its rich green growing color rather than wait for it to turn scarlet. All our picking takes place in the early morning hours as harvesting the pods in full sun renders them unnaturally hot to as high as 32° Celsius. We usually pick them in their second month after planting.  Because the unripe pod is not as easy to come off the stem as the ripe one, we typically use sharp knives to cut each at the stem rather than pluck. We then place the fresh harvest in a cool, dim place where it can stay for 14 days unspoiled.

We store the chili in temperatures of around 8° Celsius which leads to the least dehydration level of just 0.5 percent. Though the pods can be stored at 24° Celsius, they will arrive fresh but with high dehydration of 3.5 percent.  We also keep the pods at the same low temperatures during the transportation phase to the airport in Entebbe. You can obtain the package in a day or two after shipping by air depending on your location in the world.

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Okra is a green vegetable that can either be chewed in its crunchy raw-green nature or cooked to sweeten and thicken your soup. This vegetable which gives a delectable sweet taste to stews and sauces poseeses a high level of Vitamin C, K and folate content.

It is also popular for its amazing medicinal effects such as preventing kidney diseases and asthma, promoting a healthy skin and giving meals the much needed savory taste. Nutritionists recommend it for patients requiring more iron and protein supplements.

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Curry leaves are popular across various types of cuisines around the world where they are used as flavouring agents. The common nutrients present in curry leaves include fiber, calcium, phosphorous, magnesium, iron, and copper among other useful minerals.

Curry leaves are generally considered by majority of people as just flavouring agents, they are far more important and actually do offer serious health benefits minus the negative side effects of industrial medicine. The presence of a wide range of vitamins in curry leaves, for instance, helps to reduce oxidative stress as well as the effects of free radical activities. They have also been found to control blood glucose levels thanks to their anti-hyperglycemic properties. Cancers such as leukemia and prostrate are also controllable by curry leaves as a result of present chemical contents such as phenols.

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Passion fruit has an eclectic mix of uses, mostly savory, not limited to fresh juice, cocktails, and dessert topping. Alternatively, you can sieve the pulp and mix it with avocado and milk to  brew a nutritious juice for the whole family.

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Pineapples, a delicious part of diets around the world today, were once so exotic-and correspondingly expensive-that people would rent them in royal hothouses in Europe, putting them on display for guests at fancy dinners as a show of their sophistication and wealth.

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