About Our Vegetables.....

Export quality broccoli starts with the corect match of seeds to the relevant growing conditions. Four of the top seed poducers have chosen to wrok with George Amaral Farms in conducting trials to replicated ideal growing conditions for product that is Japan destined. This is the final grading process utilized once the broccolli seed has been delivered to the green house.

Filling of seed beds with growing medium.

 

Field transplanting: Workers follow the transplanter to ensure the field is properly planted. Utilizing transplants, a process that is three to four times more expensive than direct seeding of vegetables, produces a superior and uniform planting. This results in broccoli plants that grow at the same rate, height, and bead formation, which is an integral part of producing a consistent high quality export product.
 

Transplant broccoli is initially grown in the green house for 4-6 weels/ Growing beds are heated from below; warm water is passed through small plastic tubing next to the roots. The series of red and blue tags identify the fertilizer and foliar nutrient applications. The white tag indicates the date of a fungicide application. These plants are nearly ready to go to the fields.

The same harvesting crew members work year-round, six to seven days of the week, packing export broccoli. Keeping the harvesting crew together as a team guarantees the same high level of quality in every carton.

Our export harvesting crew supervisor is holding a high quality export head. The metal ring on his belt is a typical ring size utilized by our crew in meeting your specifications.

Stainless steel knives and disinfecting routines assist in keeping bacterial infections from occurring.
 

Wheter your export needs are broccoli, celery, lettuce, cauliflower, or another vegetable, our inspection crew is constantly at work. These mixed lettuce fields are on the Amaral Ranch. If we can find a superior quality product or a better value, an outside label will be offered in the place of a company label.

This pallet is waiting to be placed in the cold room. During the summer months, broccoli is first hydro-cooled for 45 minutes to an hour. This removes the field heat prior to the pallet being iced. Using this additional step assures a carton full of iced product upon arrival at its ultimate destination.