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Process
In a brief tour through the process of picking and packing fruit before reaching their final destination.

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CROP
The harvest of the bunch is cut the same, through various methods such as: Traditional with podón, cut with a scythe or the cut straight.


 
TRANSPORTATION
After cutting the cluster moves in a case to the funicular, then placed on a pulley and moved to the baler..




CALIFICATION
Fruit is calibrated to match the ranges specified by the customer, usually ranging from grade 39 to 46 for Europe and 40 to 47 for the United States. Here clusters are discarded by spoiling or not meet specifications.

DEFLOWERING & WASHING
Flowers are removed from the clusters that are located at the tips of the fingers of bananas and wash the cluster to prevent fingers from getting stained by the fresh latex


 

TRIMMING & SELECTION
It takes one to one hands with a scoop or curved, are placed in the tub trimming to proceed to its selection in which the fingers are discarded as unfit, twins, poorly formed, scarred, etc..


 

CLASIFICATION & PESA
The weigher put bananas in the pan, ranking in a small, in another medium and then large to complete the required weight usually is 43 pounds.



LABELING & SPRAYING
Here the corresponding labels are placed to mark the box, usually placed from the first finger to the left alternating one. Are sprayed with a mixture of Imazalil and Mertec to prevent crown rot.

 

RUNOFF & PACKING
Through a minimum roll 12m long from the weight to packaging for the fruit to drain, then correctly locate the clusters in the cardboard box and removed the air from the bag to be vacuum packed.


 

TRASPORTATION, PALLTIZING & SHIPPING
Once packed, the boxes out of the baler into trucks to the port, where they are palletized and thoroughly checked by a verified quality. If the fruit meets the requirements of the client is received and taken to the cellars of the Vapor.


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