Process
From greenhouse to box in under 24 hours, with the cold chain always on.
- 01
Growing
Greenhouses in the Andes with equatorial light all year. Slow growth gives firm stems and large heads.
- 02
Cut at the right point
Each variety is cut at its ideal opening point so it opens at destination, not on the way.
- 03
Hydration
Stems go into water with a hydrating solution minutes after cutting, before entering post-harvest.
- 04
Grading
We grade by stem length, head size and quality. Anything below standard is not packed.
- 05
Bunching
Even bunches with sleeve and label, made to each customer's specifications.
- 06
Cold room
Bunches rest in the cold room before packing so they arrive firm and with longer vase life.
- 07
Packing & dispatch
Marked, documented boxes leave in refrigerated trucks for the cargo agent at Quito's airport.
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