01
Sorting and grading
Everything goes through the packing station first. Each fruit is examined, graded Extra, I or II and sized. Extra and I go out fresh; Class II goes down to the workshop the same day, never the next.
The workshop
Nothing is lost between the tree and the jar
A papaya too ripe to travel is not a lost papaya: it is a raw material. The workshop turns Class II fruit and seasonal surpluses into products that keep for months, and it runs all year round.
Why process
Where the margin is won
On a fruit farm without a workshop, a significant share of the harvest finds no buyer: too ripe, too marked, or simply arriving at the same time as everyone else’s. That fruit sells at a loss, or not at all.
The workshop turns that around. It absorbs production peaks, smooths income across the lean months, and turns an appearance defect — which has no effect on taste — into a higher-value product.
11 %
of the harvest sent to the workshop
9
months’ shelf life for dried fruit
≤ 18 %
water content, UNECE standard
The four lines
From sorting to finished product
02
Drying
The fruit is peeled, deseeded and sliced at six millimetres — even thickness is what makes the whole tray dry at the same rate. Dried at low temperature to eighteen per cent moisture at most, verified by weighing on every batch. No sulphites, no added sugar.
03
Jams and fruit pastes
Cooked in small batches in an open vat, with lemon from the orchard for acidity and set. Potted hot, capped immediately, vacuum checked once cold. No colouring, no flavouring, no preservatives.
04
Frozen pulp
For juice and ice-cream manufacturers: flesh milled, sieved to remove fibre and seed, filled into ten-kilo pails and frozen at minus eighteen degrees. Delivered in the cold chain, to order with five days’ notice.
The facilities
What it takes to hold the chain
Packing station
Grading tables, latex draining racks, calibrated scales, a lot-number labeller.
Dryers
Food-grade stainless trays, low-temperature drying, trays rotated halfway through.
Cooking vats
Open stainless vats for small runs of jam and fruit paste.
Cold room
Pulp storage and a buffer for fresh orders, with a daily temperature log.
Control lab
Before-and-after oven weighing for moisture, vacuum checks on jars, a retained sample per batch.
Packing
Pouch sealer, capper, cell-tray cartons for fresh fruit.
Formats and shelf life
What comes out of the workshop
| Product | Format | Shelf life | Conditions |
|---|---|---|---|
| Dried papaya | 200 g pouch | 9 months | Sealed pouch, away from light |
| Dried mango | 200 g pouch | 9 months | Seasonal, April to July |
| Papaya jam | 320 g jar | 18 months | Unopened jar, room temperature |
| Fruit paste | 150 g bar | 12 months | Individually wrapped |
| Frozen pulp | 10 kg pail | 12 months | At −18 °C, unbroken cold chain |
What next
A question, a volume, a visit?
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