The nutritional levels of the tree are measured during the complete phenological phase of the crop. The main elements we monitor are nitrogen and calcium, and we concentrate our efforts in reaching an adequate balance of these elements in order to avoid internal disorders in the fruit during ripening.
We perform weekly controls of dry matter, color, firmness and brix at least 4 weeks before the harvest until the optimum balance of these parameters is reached. We strongly believe that selecting the correct harvest point is the most important aspect to succeed in maturation process and exploiting the fruits maximum potential in terms of flavor, aroma and texture.
At arrival to the packinghouse, the following parameters are measured: brix, color, firmness and dry matter. According to these results, a number of decisions and arrangements are made in order to customize the process and storage conditions of the fruit so it has the best performance possible until it reaches each destination market.