Farm Vibrance: Your Trusted Source for Certified Fresh Produce

Introduction

Farm Vibrance is a leading provider of high-quality fruits, vegetables, flowers, and plants. We take pride in delivering only the freshest and most vibrant produce to our customers. As part of our commitment to quality, we have developed a "Certified Fresh" labeling system that ensures our products meet the highest standards of freshness and quality. This article will explain our process and best practices for certifying the freshness of our products, as well as why customers can trust our certification.

Process and Best Practices

To maintain the highest level of freshness and quality, we have established a comprehensive process that involves multiple steps, including:

Harvesting

Step 1: Harvesting

Produce is harvested at the optimal time to ensure maximum freshness and flavor.

Inspection

Step 2: Inspection

Our experts inspect each item for quality, freshness, and appearance to meet our high standards.

Storage

Step 3: Proper Storage

Produce is stored according to specific temperature, humidity, and ethylene gas release requirements to maintain freshness and prevent spoilage.

Transportation

Step 4: Transportation

Produce is transported in temperature-controlled vehicles to ensure they remain fresh during delivery.

Final Inspection

Step 5: Final Inspection

Upon arrival at our distribution center, each item undergoes a final inspection to ensure it meets our Certified Fresh criteria.

Certified Fresh Labelling

Step 6: Certified Fresh Labeling

Once approved, the produce is labeled as "Certified Fresh" and made available to our customers.

Product-Specific Parameters

As different products have unique requirements, we have developed specific guidelines for handling and storing each type of produce. These guidelines cover temperature ranges, ethylene gas release properties, and groupings. Some examples of these parameters include:

Fruits

  • Apples: Store at 30-32°F (-1-0°C) with 90-95% relative humidity
  • Bananas: Store at 56-58°F (13-14°C) with 90-95% relative humidity
  • Strawberries: Store at 32-34°F (0-1°C) with 90-95% relative humidity
  • Avocados: Store at 36-40°F (2-4°C) with 85-90% relative humidity
  • Cherries: Store at 30-32°F (-1-0°C) with 90-95% relative humidity
  • Grapes: Store at 30-32°F (-1-0°C) with 90-95% relative humidity
  • Kiwis: Store at 32-35°F (0-2°C) with 90-95% relative humidity
  • Mangos: Store at 50-55°F (10-13°C) with 85-90% relative humidity
  • Oranges: Store at 38-48°F (3-9°C) with 85-90% relative humidity
  • Peaches: Store at 32-34°F (0-1°C) with 90-95% relative humidity
  • Pineapples: Store at 45-50°F (7-10°C) with 85-90% relative humidity

Vegetables

  • Broccoli: Store at 32°F (0°C) with 95-100% relative humidity
  • Carrots: Store at 32-34°F (0-1°C) with 90-95% relative humidity
  • Spinach: Store at 32-34°F (0-1°C) with 90-95% relative humidity
  • Asparagus: Store at 32-36°F (0-2°C) with 95-100% relative humidity
  • Beets: Store at 32°F (0°C) with 98-100% relative humidity
  • Bell Peppers: Store at 45-55°F (7-13°C) with 90-95% relative humidity
  • Cabbage: Store at 32°F (0°C) with 98-100% relative humidity
  • Cauliflower: Store at 32°F (0°C) with 95-100% relative humidity
  • Cucumbers: Store at 45-50°F (7-10°C) with 90-95% relative humidity
  • Green Beans: Store at 41-45°F (5-7°C) with 90-95% relative humidity
  • Lettuce: Store at 32-34°F (0-1°C) with 90-95% relative humidity
  • Onions: Store at 32-45°F (0-7°C) with 65-70% relative humidity
  • Peas: Store at 32-36°F (0-2°C) with 90-95% relative humidity
  • Potatoes: Store at 45-50°F (7-10°C) with 85-90% relative humidity
  • Tomatoes: Store at 55-60°F (13-16°C) with 85-90% relative humidity

Flowers

  • Roses: Store at 31-32°F (-0.5-0°C) with 90-95% relative humidity
  • Tulips: Store at 32-35°F (0-2°C) with 90-95% relative humidity
  • Lilies: Store at 33-35°F (0.5-1.5°C) with 90-95% relative humidity
  • Carnations: Store at 33-35°F (0.5-1.5°C) with 90-95% relative humidity
  • Chrysanthemums: Store at 32-36°F (0-2°C) with 90-95% relative humidity
  • Daffodils: Store at 30-32°F (-1-0°C) with 90-95% relative humidity
  • Freesias: Store at 38-42°F (3-6°C) with 90-95% relative humidity
  • Gerbera Daisies: Store at 33-35°F (0.5-1.5°C) with 90-95% relative humidity
  • Hydrangeas: Store at 33-35°F (0.5-1.5°C) with 90-95% relative humidity
  • Orchids: Store at 50-55°F (10-13°C) with 85-90% relative humidity
  • Peonies: Store at 34-36°F (1-2°C) with 90-95% relative humidity
  • Sunflowers: Store at 33-35°F (0.5-1.5°C) with 90-95% relative humidity

Plants

  • Ornamental plants: Store at 50-60°F (10-15°C) with 70-80% relative humidity
  • Herbs: Store at 45-55°F (7-13°C) with 70-80% relative humidity
  • Succulents: Store at 55-70°F (13-21°C) with 40-50% relative humidity
  • Air Plants: Store at 50-80°F (10-27°C) with 40-50% relative humidity
  • Bonsai: Store at 55-75°F (13-24°C) with 40-50% relative humidity
  • Ferns: Store at 60-70°F (16-21°C) with 50-70% relative humidity
  • Ficus: Store at 60-75°F (16-24°C) with 40-50% relative humidity
  • Philodendrons: Store at 65-80°F (18-27°C) with 60-70% relative humidity
  • Snake Plants: Store at 70-90°F (21-32°C) with 40-50% relative humidity
  • Spider Plants: Store at 60-75°F (16-24°C) with 40-50% relative humidity
  • Zebra Plants: Store at 60-75°F (16-24°C) with 60-70% relative humidity

It's important to note that these temperature ranges and relative humidity levels are general guidelines for optimal storage conditions. Some produce may have specific requirements due to factors such as variety, maturity, and origin. Farm Vibrance closely monitors and adjusts these parameters as needed to ensure the freshness and quality of our products.

Additional Factors to Consider in Product-Specific Parameters

Beyond temperature and humidity, there are other factors that can significantly impact the freshness and quality of produce. Farm Vibrance takes these factors into consideration when developing our product-specific parameters:

Ethylene Sensitivity

Ethylene is a naturally occurring gas produced by some fruits and vegetables as they ripen. Exposure to ethylene can cause produce to ripen prematurely or decay faster. We segregate produce based on their ethylene sensitivity and production rates to minimize the impact of this gas on overall freshness.

Produce Groupings

To maintain optimal freshness, we group produce items with similar storage requirements together. This helps to ensure that each product is stored under the best possible conditions. For example, we separate fruits and vegetables that require low temperatures from those that need higher temperatures to prevent chilling injury or accelerated ripening.

Shelf Life

Different types of produce have varying shelf lives, which can impact their freshness. We take into account the typical shelf life of each product when developing our storage and handling guidelines, ensuring that our Certified Fresh label is only applied to items that meet our high standards of quality and freshness.

Packaging and Transportation

Produce packaging plays a critical role in maintaining freshness during transportation. We use appropriate packaging materials and methods to protect the produce from damage and preserve its quality. Additionally, we utilize temperature-controlled vehicles to maintain optimal storage conditions during transport, ensuring that our products arrive at their destination as fresh as possible.

Our Commitment to Freshness

At Farm Vibrance, we take pride in our ability to provide our customers with the freshest produce possible. Our comprehensive approach to product-specific parameters, combined with our strict adherence to industry best practices, allows us to maintain the highest standards of quality and freshness for our entire range of products. By choosing Farm Vibrance, you can trust that you are receiving the freshest and most flavorful fruits, vegetables, flowers, and plants available.

Why Trust Farm Vibrance's Certified Fresh Label?

At Farm Vibrance, we understand the importance of providing our customers with the freshest produce possible. Our Certified Fresh label is a testament to our commitment to quality and transparency. Here's why you can trust our certification:

1. Comprehensive Research

We have conducted extensive research from a variety of sources to develop our Certified Fresh process. Our guidelines and best practices are based on industry standards and expert recommendations, ensuring that our produce meets the highest quality and freshness criteria.

2. Rigorous Inspection Process

Our team of experts conducts thorough inspections at multiple stages throughout the supply chain, from harvesting to final distribution. This allows us to identify any potential issues and ensure that only the freshest produce receives our Certified Fresh label.

3. Proper Storage and Handling

We adhere to strict guidelines for storing and handling each type of produce, taking into account their unique temperature, humidity, and ethylene gas release requirements. This helps to preserve freshness and prevent spoilage, ensuring that our customers receive the best quality products.

4. Transparency and Accountability

At Farm Vibrance, we believe in being transparent about our processes and holding ourselves accountable to our customers. Our Certified Fresh label is a clear indication of the care and attention we put into ensuring the freshness and quality of our products.

5. Continuous Improvement

We are constantly reviewing and updating our processes to stay ahead of industry standards and best practices. This commitment to continuous improvement allows us to maintain the highest level of quality and freshness in our products.

Conclusion

Farm Vibrance's Certified Fresh label is a symbol of our dedication to providing our customers with the freshest, highest-quality produce available. Our comprehensive process, rigorous inspection, and adherence to industry best practices ensure that our products meet the highest standards of quality and freshness. By choosing Farm Vibrance, you can trust that you are receiving the best produce possible.

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