The fruit is selected and cut from the tree with the utmost care, each cutting team is supervised by an expert in fruit selection.
Before placing the fruit in boxes, carefully cleaned one by one, the mango is moved on these platforms to take off the latex so it doesn’t get burn spots.
The fruit is transferred from the field into the packing house, once it gets there, it is selected for its characteristics and the quality standards required of each country. The mango is manually cleaned avoiding any damage and the pollution of the machines.
At this stage the fruit goes through a hot water procedure, depending on the weight of each piece. The temperature is monitored and registered by a certified inspector.
After using the hydrothermal system the fruit is moved and submerged in a tub with cold water, then it is placed in a resting area. Here begins a very important part of the procedure, where the fruit is selected by size and is packaged, is called packaging area.
At this stage of the process the product is reviewed and it’s ready to be shipped. I personally supervise that each product meets quality standards.
This is the final phase of the process, at this point the fruit is stored in a refrigeration chamber for its good conservation and transfer.
Finally, visiting and talking with customers and buyers is really important to measure the level of satisfaction of consumers and sellers.