Frozen Fruits and Vegetables
Asparagus
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic
Blackberries
The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus
Blueberries
Blueberries are perennial flowering plants with blue– or purple–colored berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries
Grapes
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes can be eaten fresh as table grapes or they can be used for making wine, jam, grape juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil
Kiwis
Kiwifruit, or Chinese gooseberry, is the edible berry of several species of woody vines in the genus Actinidia. The most common cultivar group of kiwifruit is oval, about the size of a large hen's egg
Boletus Luteus
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source
Raspberries
The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus; the name also applies to these plants themselves. Raspberries are perennial with woody stems
Strawberries
The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness
PRODUCT AVAILABILITY (HARVEST PERIOD)
HACCP
Stands for Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.
OU KOSHER
The Kosher UO (Orthodox Union) is the largest and most recognized kosher certification agency in the world, certifying more than 400,000 products produced in more than 6,000 plants located in 80 countries.
LATIN KOSHER
Latin Kosher is the kosher certification agency that represents the Orthodox Union in Latin America.
