"EarthFruits showed me how to get to the next level," he says. "There was potential in the international market that we didn't even know about. Fernanda helped us improve our technology so that we could get the appropriate certifications that large companies require from their ingredients suppliers. The best part about EarthFruits is that they don't take jobs from the local people. In the high season, I hire 30 employees, and have been able to bring such dignity to my family."
Inside the walls are state-of-the-art, hydro-powered cleaning, depulping and pasteurizing machines. The plant also contains huge freezer storage capacities, filed with barrels of frozen puree. Each barrel takes three days to freeze and then it is transported to Houston and LA, where freezer centers can store the barrels for up to 2 years.
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