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Food safety
All the fresh produce that we export like tomatoes, bell peppers and cucumbers have high quality standards. Our operations in the fields and packinghouse follow the Good Agricultural Practices and the Good Manufacturing Practices.
"Food Safety" is an issue that everybody is talking about. We have been working with Primuslabs.com in a food Safety program: audits from a third party and training for our employees.

Quality Control
The meaning of quality is global. Our priority is to export high quality fresh produce; we are focused on three main aspects

· Appearance; is based on the United States Standards for grades of fresh: tomatoes, bell peppers and cucumbers
Grade U.S. No. 1 (USDA)

· Microbial Safety; our field and packinghouse employees are constantly trained in good Agricultural; Practices and Good Manufacturing Practices to reduce the risk of food contamination. The water we use to wash our vegetables is clean and sanitized.

· Chemical Safety; In our fields we work under integrated pest management. For us it is really important to use the biological control system. When it's needed we use pesticides (EPA) registered and within tolerance levels established for the (USDA).

	Food safety All the fresh produce that we export like tomatoes, bell peppers and cucumbers have high quality standards. Our operations in the fields and packinghouse follow the Good Agricultural Practices and the Good Manufacturing Practices. "Food Safety" is an issue that everybody is talking about. We have been working with Primuslabs.com in a food Safety program: audits from a third party and training for our employees.
Quality Control The meaning of quality is global. Our priority is to export high quality fresh produce; we are focused on three main aspects · Appearance; is based on the United States Standards for grades of fresh: tomatoes, bell peppers and cucumbers Grade U.S. No. 1 (USDA)
	· Microbial Safety; our field and packinghouse employees are constantly trained in good Agricultural; Practices and Good Manufacturing Practices to reduce the risk of food contamination. The water we use to wash our vegetables is clean and sanitized. · Chemical Safety; In our fields we work under integrated pest management. For us it is really important to use the biological control system. When it's needed we use pesticides (EPA) registered and within tolerance levels established for the (USDA).