Six steps between the bunch and the buyer.
Quality is not a single check at the end of the line — it is a process supervised at every stage, every day.
From cut to container — supervised, measured, documented.
Harvesting (Green)
Fruit is cut green at the precise stage of maturity — between 10 and 13 weeks — by experienced field teams to avoid bruising and exposure, ensuring uniform ripening later at destination.
Selection
Bunches are dehanded and sorted by trained selectors who reject any fruit that fails to meet our Class A green specification.
Inspection
Inspectors measure finger length, diameter, colour stage and appearance, and document each lot with photographs and reports.
Packing
Bananas are washed in clean water, drained, and packed into 22XU boxes with cardboard base and vacuum bag protection to lock in the green stage.
Cold Chain (13.3 °C)
Pallets are immediately transferred to pre-cooled refrigerated containers held at 13.3 °C — the temperature that suspends ripening during transit.
Export & Ripening at Destination
Containers are sealed, loaded onto direct routes from Guayaquil, tracked to your discharge port, and arrive green and ready for controlled ripening before sale.