Receiving, pre-cooling, grading, packing and cold storage — the four stages where a container is either saved or lost.
Fresh produce does not fail in the field. It fails in the hours between harvest and reefer. A citrus that spends a day in the sun before it is cooled arrives softer, loses weight, and ages in your warehouse rather than on the shelf.
So the packhouse is built around time: fruit in, cooled, graded, packed and sealed the same day wherever the crop allows it.
See the facilityFruit is temperature-checked at the door, not assumed to be cold. Citrus and leafy lines go into forced-air or hydro-cooling within hours of harvest; mangoes, grapes and strawberries are vacuum- or hydro-cooled to their own profile.
Optical lines size the crop; hand grading removes what the machine cannot judge — colour, firmness, blemish, sun damage. Out-of-spec fruit leaves the line here, not at the buyer’s dock.
Waxed and ventilated cartons, punnets, clamshells, mesh bags and crates — packed to your format, with private-label printing and barcoding on qualifying volumes.
Sealed lots are held at crop-specific temperature and humidity until vessel cutoff, then loaded into pre-cooled reefer containers. Data loggers can be fitted per container on request.
| Capability | Detail |
|---|---|
| Pre-cooling | Forced-air and hydro-cooling, matched to crop rather than applied uniformly |
| Grading | Optical sizing plus hand grading; size bands set per market requirement |
| Packing formats | Waxed & ventilated cartons, punnets, clamshells, mesh bags, open-top and ventilated crates |
| Labelling | Private-label printing, barcoding, EAN and importer codes |
| Cold storage | Crop-specific temperature and humidity, held to vessel cutoff |
| Dispatch | Pre-cooled reefer container loading with per-container temperature logging |