Vegetables

General Information

Vegetable quality is generally at a peak at harvest and decreases as the product moves from packing to the final consumer. Fresh vegetable crops are diverse in morphological structures (roots, shoots, tubers, bulbs, etc.), in composition and general physiology. Commodity requirements and recommendations for maximum post harvest life vary a mong various groups of commodities

Respiration is a continuing process for harvested vegetables. During respiration, the vegetable will transform stored sugars into energy, releasing water, carbon dioxide, and heat. Respiration rates vary among commodities: vegetables such as cabbage and potatoes have low respiration rates, and others such as asparagus and sweet corn have high respiration rates. For all vegetables, respiration is affected by temperature – as the temperature decreases so does the respiration rate.

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Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.

Certified Products

Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling.

We Deal With Various Quality Organic Products!

  • Leaf Vegetables
  • Fruit Vegetables
  • Shoot Vegetables
  • Mushrooms
  • Brassicas
  • Asians Vegetables
  • Herbs
  • Tubers
  • Root Vegetables
  • Bulbs
  • Squashes
  • Pods & Seeds
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