Did you ever wonder how we manage to bring you organic fruits and vegetables in a near farm fresh state?

Keeping farm produce in a fresh state is an intricate end to end process. We carefully plan the harvest in such a way that the most delicate produce gets picked as late as possible - for example, the last that gets harvested is typically leafy vegetables, that tend to wither very quickly. The produce is immediately moved to shade and to a make shift precooling area. Reducing the temperature of produce immediately after harvest is a very important step to extend the keeping quality of farm produce. Some of the produce gets a spray of water or a quick wash to retain the moisture levels - it is important to note that not all produce likes a spray of water - so much so some types of produce get damaged if they are wetted.

The harvested produce is transported quickly in our own covered cargo vehicle. We have also commissioned a nice cold room that allows us to retain the freshness of our organic produce over a day or two until your deliveries happen. Storing farm produce is quite knowledge intensive - each type of product has a different temperature, relative humidity and CO₂ requirement. There are other aspects such as ethylene and light sensitivity of each type of product to consider as well. For example, tomato and papaya do not like temperatures below 13-15 degrees celsius while leafy vegetables are freshest at lower temperatures with close to 100% RH.

Overall, the detailed attention our organic farm produce gets at each step helps us deliver organic food in as fresh a state as possible, and the feedback we have been receiving on the great quality is a testament to the efforts we put into this.