Post harvest - Import export

Industrial drying processes, post-harvest treatment of fruits and vegetables, paint booths Our hot air generators for industrial drying processes can run on diesel or gas and develop a heating power of 50 to 390 kW. The hot air supplied to the drying process has a thermal jump from 18 ° C to 30 ° C and a large supply of air for rapid drying without altering the physical properties of the product. For other types of drying where a higher temperature is required, we can carry out a specific study. The range is made up of different models with thermal jumps, flow rates and air pressures suitable for any type of drying. MM-H Thermal jump from 28-30 °C with available air pressure from 150 Pa. MM-W Thermal jump from 28-30 °C with available air pressure from 150 Pa. CP Thermal jump from 18-20 °C and available air pressure from 200 Pa.

BeneSOL 0-25-0 is a natural product of mineral origin subjected to an innovative physical process, without chemical alterations and an organic compatibility certification for application in organic production programs. The processing of the fertilizer increases the surface area and dispersibility, allowing it to be injected under agitation in all the different irrigation, fumigation and spray boom systems available on the market. Since it is categorized as dispersible powder it has a high agronomic effectiveness and reactivity. This product provides a high level of calcium and silicon, which is fundamental for the productivity and induction of the plant’s immune system and which improves the condition of the fruit and its post-harvest viability. This product is certified for use in organic agriculture in compliance with EC834/2007 and EC 889/2008.

Efficient post-harvest handling of rice ensures food security. Keep rice clean, dry, and undamaged during storage. Factors to consider: -Moisture content: Aim for ≈ 25% at harvest. -Temperature: High temps promote fungi growth and oxidation. -Storage period: Shorter is better; clean grain before storage. -General condition: Check for broken seeds, impurities, and more. Post-harvest processes include reception, cleaning, drying, and storage. To maintain quality: -Reception: Analyze heat, moisture, and impurities. Use insect control measures and an aspiration system. -Cleaning: Install an integrated system with a magnet separator, drum sieve, grain precleaner, grain cleaner, and buffer silos. Ventilation and exhaust fans are crucial. -Drying: Reduce moisture to safe levels. Prevent discoloration, loss of germination, freshness, and breakage. -Storage: Popular options are steel silos, concrete silos, warehouses, and bag silos. Optimize storage with proper management.

X type mounted tandem disc harrow is used in farmland and orchard farming for preparing seed beds and seedling beds. It mixes the post-harvest stems and residues of the plants left on farmlands into the soil by crushing them. It crushes clods formed on the farmland after using machines such as plough, chisel and cultivator and breaks up the soil. Due to its three point linkage system which can be slided, it can be easily used in areas with trees.

It flowers mid to late season, around 10 days after Bing variety. Vigorous, branches well. It is best to plan for pollinators in the orchard as it is not entirely self-fertile. Also, it is best to plan such a position to leave a good amount of sunshine for the tree. POLLINATORS: Stella and Sunburst are suitable pollinators for this variety. FRUIT APPEARANCE: Oblong heart-shaped, deep red to black skin, with red, crunchy flesh. Sweet and juicy. FRUIT SIZE: Larger than average size. HARVEST: Midseason (early to mid-July). COMMERCIAL USE: Due to its resilient firmness and great post-harvest holding capacity, it is well appreciated among industry producers.

ARTALMAX FRUIT is a liquid biostimulant, hormones-free, specially developed to fatten and increase calibre and size of fruits and vegetables, and naturally improve their sugar content (Brix). Formula of rapid absorption and assimilation by the crop, based on bicarboxylic potassium of last generation, polysaccharides, growth natural promoters and auxin precursors. Action: - Promotes cell division and thickening - Improves texture and protection - Lengthens the durability (shelf-life or life post-harvest) - Increases sugar content (Brix) - Increases caliber and fruit fill

Region and Country St. Mary, Clarendon, Hanover and West Kingston, Jamaica Story Jamaica’s cocoa history stretches back over 350 years. The Spaniards introduced early Mesoamerican cacao to the island. In 1655 the island was taken over by the British, and Jamaica soon became their main supplier of cacao. The British are credited for having democratized cacao in Europe by opening chocolate houses and coffee shops were Jamaican cocoa brews would be served along with coffee, drinks and smokes. From that moment on, cacao was no longer an exclusive drink for the French and Spanish nobility. These beans are produced by organized farmers from three different parishes. Each parish has its own centralized post harvesting facility.

Region and Country Tumaco, Nariño Department, Colombia Story Once known for its Criollo cacao varieties, Colombia gradually replaced these with modern hybrids to foster productivity and hardiness while maintaining interesting flavours. Nowadays, Colombia is actively seeking to bring cacao to the same legendary levels as its coffee. Organized cacao producer groups and the government have been supporting efforts to plot genetic varieties in the country, to improve genetic stocks and their post harvesting processes. Tumaco, a region in the South Pacific of Colombia, has been one of the most affected areas by the presence of paramilitary groups and coca cultivation in the country. Cocoa offers the local population a means to improve their livelihoods through a fair and sustainable income. Through cocoa, the people seek a future free of violence and other problems related to the cultivation of illicit crops.

Region and Country Sambirano Valley, northwest Madagascar Story Cacao was introduced to the island of Madagascar in the 19th century by French colonists. Initially restricted to colonial plantations, cocoa production experienced a boost when small holder farmers started growing it on their plots. Nowadays it has become the main crop in the region and provides a regular income for a large majority of its farmers. This cacao is collected from smallholder producers who grow, ferment and dry their own cacao. Harvest October – November and May – June Genetics Trinitario genetics with small percentages of Criollo and Forastero Post Harvesting Process The beans from each farm are fermented separately. Fermentation takes place in wooden boxes for a period of 5 to 7 days. Drying is done on wooden tables for around one week. Flavour Medium body with a pleasant citrus acidity and bright notes of dried cranberries with a nutty ending.

Region and Country Dak Lak Province, Central Highlands, Vietnam Story Even though cacao was introduced to Vietnam in the late 1800’s, it wasn’t until the 21st century that it started to be cultivated on a more professional level. Cocoa is currently grown in Vietnam by more than 12,000 farmers who typically cultivate on plots of 1 to 3 hectares. Coconut and fruit trees such as pomelo, banana and longan are also grown on the plots. Anh Em Cacao Co. was founded in 2017 by two school friends – Truong Minh Thang and Nguyen Duy Thong – who share a passion for cacao and chocolate. After realizing that the quality of the cocoa produced in Dak Lak could be improved, they did research on microbial biodiversity and post harvesting processes to optimize the flavour potential of the beans. This cocoa would become the basis for some of the award winning chocolate Truong and Nguyen started to produce through their brand Tbros.

Mulcher is used for pulverizing pieces of post-harvest stems and branches on vineyards, orchards, gardens and small fields. Can be used as weed mower if needed.Shreds and mixes the unwanted pieces of stems and branches with soil on olive gardens, vineyards and orchards.