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Cimino Brother's Produce Products
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We transplant 100% of our broccoli! Few California and Arizona shippers
transplant the majority of their broccoli. After many field trials, we select
several of the best varieties to fill our requirements. It takes about 30 days
of controlled work to produce a seedling in the greenhouse. In this controlled
environment we are better able to monitor temperature, humidity, watering and
application of fertilizers and insecticides.
After 30 days the seedlings are transplanted. Because the plants are strong and
healthy, there is less need for copious amounts of chemicals and pesticides.
Shippers in the United States look at transplanting as an expensive growing
method. We feel it is the most efficient means of controlling:
- Quality
- Disease
- Pests
- Unknown environmental conditions
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Post-Harvest is the most important step in bringing fresh vegetables to market
in a condition suitable for human consumption. The techniques we use to cool our
products are superior to other grower/shippers in that we take great care of the
entire process from growing to shipping. We have lowered our ice temperature to
28-30° Fahrenheit without harming our broccoli simply by changing the melting
point, not the freezing point. Our broccoli crowns pulp at 29-32°F. This puts
the broccoli to sleep and virtually eliminates respiration. Through this
innovative method we have been able to extend shelf life up to 30 days.
Water is of the utmost concern in Mexico. This is a copy of a water quality lab
test performed by an independent source. Our water tested clean as a result of a
1-2 ppm chlorine in the water to make ice and 9-12 ppm in the slush mixture to
control issues. As shown here, water isn't a concern for us as we test above and
beyond the competition.
Click here for a downloadable Ice Quality Test in PDF format.
Click here for a downloadable Water Quality Test in PDF format.
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The fertile land of Mexico and the temperate climate in our growing regions
allows us to compete with the United States on an equal and, sometimes, superior
basis. We have grown our broccoli in an area called the most fertile soil in the
world by National Geographic magazine.
Our goal is to produce 50% of our product and have the other 50% contracted with
experienced growers.
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Simple but unique, this packing machine enables us to pack our broccoli in the
field with minimal bruising and mechanical damage.
When compared with a traditional carton of crown cut broccoli, our
specifications puts approximately 40% more broccoli crowns in the carton. More
crowns plus less stalk equals no waste and higher profits for our customers.
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FDA guidelines regarding food safety were issued by the Center for Food Safety
and Applied Nutrition on October 26, 1998. An abbreviated version of this
document is available by clicking here.
The FDA has implemented guidelines regarding the source and quality of water.
Water is a huge source of contamination. Our growers draw all their water from
wells. No gray water is used in irrigating our broccoli.
Cooling operations are also addressed in the guidelines and cooling the product
properly is of great concern to us. During the summer months, most of our
broccoli is loaded onto a refrigerated truck in the field and then transported
to the cooling facility.
At the cooling facility our products are:
- Hydro-cooled - A chlorine solution is used to eliminate bacteria and protozoa.
Each day the solution is checked to make sure that the pH level is correct.
- Forced-Air Cooled - Twin cooling fans force the cold room air into the product
to remove the field heat. This process brings the products temperature equal to
that of the cold room.
- Liquid Iced - A saline solution is injected with the ice to prevent some
microbial problems. This ensures optimum product quality and longer shelf life.
At the U.S. border, every load of our product is inspected by the USDA and
issued a Phyto-Sanitary Certificate.
The FDA checks for insects, pathogens, pesticide residue and microbial
contaminants to ensure safety and quality of our products.
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