Our process

From Soil to Shelf

Mountain Microorganisms
1

We cultivate essential mountain microorganisms to create organic fertilizers that enrich our soil and enhance the production of our home-made bokashi.

2

Made from organic by products and collected microorganisms, our nutrient-rich bokashi is reintegrated into the soil to nourish the next crop.

Bokashi
Sowing
3

Carefully selected seedlings are nurtured before being transplanted to the field, where they grow for over 12 months into harvest-ready palm trees.

4

Our skilled team selects and harvests palms at their ideal height and width. Our georeferenced harvest system optimizes efficiency to its fullest potential.

Harvest
Arrival from the Farms
5

Freshly harvested crops are collected daily and safely transported to our factory for processing.

6

Whole hearts of palm are meticulously cleaned and prepped for further processing.

Cleaning
Cutting
7

Hearts of palm are precisely cut and sorted into main and subproducts according to market and customer specifications.

8

Each piece is sorted by weight, ensuring it meets the specifications of our diverse product portfolio.

Classification
Washing
9

The product undergoes a final wash before canning to uphold the highest quality standards.

10

Every can is individually weighed to guarantee consistency and accuracy.

Weighing
Canning
11

Each product is carefully canned based on its weight and cut variety.

12

Sealed cans and jars undergo sterilization to eliminate any potential contamination.

Sterilization
Labeling
13

Each product is labeled according to customer specifications and branding requirements.

14

We follow the strictest safety measures to pack each product securely.

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Shipping
15

Adhering to rigorous international safety and quality standards, we ensure our products reach their destination in optimal condition, complying with all global regulations.