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Selecting seasonal ripe mangoes, always fresh.
Shipping mangoes requires the highest level of care and specific temperature control to preserve their taste, aromatic and colouring characteristics.
Mangoes are available year-round with a peak season in the late spring and through the summer months.
Mangoes are juicy, with a somewhat fibrous flesh, and a mildly sweet taste. The fruit must be lightly squeezed to determine ripeness.
At Tierra Caliente we go beyond the harvest, our produce is locally grown and globally consumed; each batch packs a taste of the Equator and the heart of our people.
Season
Octobre, November, December up to mid January
Preservatives
Food graded wax is applied to enhance appearance and to avoid dehydration. A maximum of 3 ppm of Tiabendazol (fungicide) is applied, mainly to avoid Anthracnose.
Packing and loading
Corrugated carton box with a net weight of 4,0kg at destination, 5,280 boxes per 40ft HC container (22 pallets with 240 boxes each)
Transport and packing
Transported in refrigerated containers with temperatures between 8 and 11°C. To be stored at the same temperature in order to avoid early maturity.
Shelf life
30 days after packing, maintaining the cold chain at around 10°C.
USA market
Mangoes are treated with hot water in hydrothermal circulation tanks during 75 and 90 minutes at 116°F( depending on the size of the mangoes) for the elimination of possible larvae of Ceratitis capitata, or Mediterranean fruit fly.
Season
Octobre, November, December up to mid January
Preservatives
Food graded wax is applied to enhance appearance and to avoid dehydration. A maximum of 3 ppm of Tiabendazol (fungicide) is applied, mainly to avoid Anthracnose.
Packing and loading
Corrugated carton box with a net weight of 4,0kg at destination, 5,280 boxes per 40ft HC container (22 pallets with 240 boxes each)
Transport and packing
Transported in refrigerated containers with temperatures between 8 and 11°C. To be stored at the same temperature in order to avoid early maturity.
Shelf life
30 days after packing, maintaining the cold chain at around 10°C.
USA market
Mangoes are treated with hot water in hydrothermal circulation tanks during 75 and 90 minutes at 116°F( depending on the size of the mangoes) for the elimination of possible larvae of Ceratitis capitata, or Mediterranean fruit fly.