Why we pick strawberries at 7 Brix, not by the calendar
A strawberry that is red is not necessarily ready. Here is how our field teams decide the exact morning a row is picked — and why the refractometer beats the diary.
Inside the IQF tunnel: eight minutes at −35 °C
Individually quick frozen is a promise about texture. Here is what actually happens to a mango chunk between the cutting line and the carton — and why speed is everything.
How to read a frozen-fruit specification sheet
Two spec sheets can both say “Grade A” and describe very different products. A quality manager explains the six lines worth reading closely before you sign.
Assiut pomegranates: the arils worth waiting for
Upper Egypt grows the Wonderful variety in heat that would scorch most fruit. The result is a deep-red aril with the acidity to survive freezing. A visit to our growers in Assiut.
From our dock to Rotterdam: what happens to a reefer in transit
Eighteen days, one temperature. A step-by-step account of how a 40-foot reefer of frozen fruit travels from Ismailia to a European cold store — and what can go wrong.
Mango season in Ismailia: a week in the orchard
Seven days in July, from the first Zebda pick at dawn to the last Keitt going into the tunnel. A diary of the busiest week in our year.
