I'm precise, on the open.
Six things govern how the line runs. Each one is written down, recorded per batch, and available to any buyer who asks.
Potable-water wash
Three tanks at falling turbidity. Water is tested monthly and logged; the last water produce touches is the cleanest on the floor.
Four-hour seal window
The line is laid out backwards from the seal. Intake is graded before washing so nothing spends time it cannot recover.
Batch and farm coding
Every pack carries the date it was washed and a code for the farm it came from. That code is how a complaint is traced in minutes.
HACCP principles
Hazard points identified at intake, wash, cut, pack and dispatch, with a record kept at each. Audited internally twice a year.
Cold handling
2–4°C from cold room to vehicle to your door. Hotel drops land before 7am so nothing sits on a loading bay.
Replacement guarantee
Off-spec or past the seal window, we replace the batch or credit it in full against the code. No return required.
Exporting? The credentials sit on their own page.
NAFDAC, NEPC and phytosanitary certification, with the consignment process written out.