Mangoes are weighed and segregated based on different sizes, these graded lots then move on to the next step.
1
Size Grading
2
Thermal Scanning
We scan and sort the mangoes based on the internal temperature which determines the ripeness time of the mango.
3
Desapping
Suspending the fruit upside down, we cut a part of the stem to drain out the sap so it doesn’t damage the skin & overall life cycle of a mango.
4
Mangoes are immersed in 50°C water to remove any sap, impurities, germs, or dirt on their surface.It also tightens the skin of the mango.
6
Ripening Chamber
Mangoes are stored in a natural and controlled ambiance suitable for them to grow as if they were still attached to a tree and without the worry of being infested by insects.
7
Manual Sorting
Our team of experts physically inspect each mango to assess its quality, guaranteeing that scarred, soft tissue, and damaged produce are removed and the best come to you.
9
Packaging & Strapping
Mangoes are immersed in 50°C water to remove any sap, impurities, germs, or dirt on their surface.It also tightens the skin of the mango.
Corporate Gifting
“Shut your eyes and imagine a box of fresh mangoes in front of you, that’s the feeling you get to give others”
- Adnan Plummer, The Honest Illustrations.