1) Product Standards & Specifications

Hass Avocado (Persea americana) — Kenya’s high‑altitude zones (1,200–2,000m) produce firm fruit with excellent dry‑matter accumulation. Export specs typically require dry matter ≥ 23%, oil content ≥ 12%, clean peel free from anthracnose, scarring and latex staining, and calibres 12–28 packed in 4kg or 10kg cartons. Stems are clipped to 3–5mm, latex allowed to set before washing. Cold chain begins immediately after hydrocooling or forced‑air pre‑cool. Each carton carries a printed or sticker label with farm code, harvest date, batch, size and packhouse ID for full traceability. For markets with ripening programmes, we target harvest maturities that support predictable conditioning at destination.

Fuerte Avocado — A pear‑shaped, thin‑skin cultivar suited to specific buyers. It is less tolerant of abrasion than Hass; therefore, additional tray‑liners and careful pack‑out are used. Temperature set‑points remain similar to Hass, although some receivers prefer a slightly higher holding temperature (3–7°C) to reduce chilling injury risk. MRL compliance for copper, fungicides and insecticides is critical; pre‑harvest intervals are documented.

Mango (Kent, Apple, Ngowe) — Fruit is harvested at export‑ripe stage (not tree‑ripe) to withstand transport. We follow defect tolerances for skin blemish, sap burn and lenticel spotting as agreed with buyers. Kent remains a European favourite for firmness and shelf‑life, while Apple mango has a floral profile appreciated in Middle‑East markets. Cartons 4kg/6kg with count ranges depend on fruit size. Pulp temperature is pulled down to 8–12°C; chilling injury is avoided by never crossing 7°C for susceptible cultivars. Ethylene control and good ventilation are essential in reefer environments shared with climacteric produce.

Pineapple (MD2) — Kenya’s coastal and lowland farms produce MD2 with consistently high brix (≥12). We supply crown‑on or de‑crowned as requested. Pressure testing, brix and colour indexing determine pack colour stage (typically 1–2 for long sea voyages, 2–3 for air). Cartons 12kg with corner pads protect shoulders. Post‑harvest fungicide treatment and crown trimming standards are adhered to as per market regulation. Holding temperature 7–10°C with adequate airflow is maintained; exposure below 6°C risks internal browning.

Passion Fruit (Purple/Yellow) — Export grade includes smooth, glossy skin (a small degree of shrivel may be acceptable for purple types), high juice yield and strong aroma. Sizes are graded visually and by diameter rings. Temperatures 7–10°C are ideal. For yellow passion (preferred by juice processors), we prioritise brix and acid balance. Packaging nets (2kg/4kg) or punnets for retail lines can be offered with private labels.

Cavendish Banana — Cartons 18.5kg with hands and clusters taped and padded to avoid rub damage. We coordinate with ripening facilities at destination and print appropriate colour stages on the carton. Pulp temperatures are managed around 13–15°C; exposure below 12°C risks chill damage. CO₂ scrubbing or vent settings in reefers are adjusted to reduce premature ripening during transit.

Citrus (Lemon, Lime, Orange) — Graded for colour, oil cells integrity and sugar/acid ratio depending on target use (fresh, juicing, foodservice). We provide polished/waxed options and verify rind puncture resistance. Typical temperatures are 8–14°C. Limes for GCC routes often travel by air to preserve brightness; for sea, ventilation and degreening history are documented.

2) Harvest, Pre‑Cooling & Packhouse Workflow

Our supply chain is designed to compress the field‑to‑cool interval. Field teams harvest at dawn, place fruit into shaded field crates, and transport within hours to the nearest consolidation centre. At reception, QA performs random sampling for calibre, defects and pulp temperature. Fruit is then washed, sanitized, sorted and graded on calibrated lines. For avocado, we deploy forced‑air pre‑cool to 0–5°C; for mango and passion fruit 8–12°C and 7–10°C respectively. Pineapple is cooled to 7–10°C and stacked to promote vertical airflow. Cartons are labeled with barcodes embedding farm code, lot, pack‑time and operator ID. Metal detection and random carton opening checks occur before palletisation. Pallets receive temp loggers (USB/BT as specified by buyers). Pre‑trip inspections are recorded for reefers; for air, pallet base nets and top covers are used to prevent dehydration.

We maintain HACCP plans addressing chemical, physical and microbiological hazards. Water quality is tested; sanitizer ORP is logged. Contact surfaces are food‑grade and undergo end‑of‑shift sanitation. Staff are trained on allergen awareness (although fruit has no declared allergens, cross‑contamination risks are managed) and foreign matter control. We invite buyer QA audits and share CAPA reports where improvements are flagged.

3) Cold‑Chain Temperatures & Transport Settings

• Avocado (Hass/Fuerte): 0–5°C; RH 85–95%; vent closed for controlled atmosphere when available.
• Mango: 8–12°C; RH 85–95%; avoid <7°C to prevent CI; ethylene scrubbers recommended.
• Pineapple (MD2): 7–10°C; RH 85–95%; ensure airflow under pallets; avoid <6°C.
• Passion Fruit: 7–10°C; RH 85–95%; maintain ventilation to reduce condensation.
• Banana (Cavendish): 13–15°C; RH 90–95%; vent 15–25 cubic feet/min as per reefer guide.
• Citrus: 8–14°C depending on species; RH 85–90%; degreened fruit monitored for rind strength.

Each shipment can include temperature data loggers placed in top, middle and bottom pallets to furnish a temperature profile. On sea routes we coordinate with shipping lines for controlled‑atmosphere containers (CA) when volumes justify; atmospheres for avocado may target 3–5% O₂ and 3–10% CO₂, reducing respiration and decay. For air cargo ex‑JKIA, we pre‑book cold storage slots and deliver at set cut‑offs to minimize ramp time. Hand‑over SOPs require scanning and photograph capture of intact pallet corners, shrink‑wrap and temp logger IDs.

4) Seasonality & Regional Micro‑Climates

Kenya’s varied elevations produce staggered harvest windows. The Central Highlands deliver Hass from February–March and again June–October, while Eastern counties carry early and late shoulders. Mango harvests spike March–May with a strong coastal and eastern tail October–December. Pineapple is broadly year‑round but reacts to rainfall and solar radiation; juice ratios and brix trend higher after dry spells followed by moderate rain. Passion fruit availability is stable where trellises are irrigated, while rainfed growers may cycle. Banana is perennial; output flexes with nutrition and water status.

We publish indicative calendars and update buyers weekly during peak seasons. If you have promotional periods, we can align harvest plans accordingly, pre‑booking packhouse time and reefer space. Contact sales on +254 721 821602 for current field reports.

5) Packaging, Labelling & Private Brand

Standard pack formats are engineered for stack integrity, airflow and destination handling. Avocado packs in telescopic 4kg (10x4) or 10kg with PLA or paper liners by request. Mango 4kg/6kg with corner pads and sap‑absorbent pads to mitigate latex burns. Pineapple 12kg with reinforced short ends; we can add corner protectors for long voyages. Passion fruit in 2kg/4kg nets or punnets (250–500g) for retail; we can apply EAN/GS1 labels and QR codes for traceability or consumer storytelling. Banana 18.5kg with poly liners and perforations specified by your ripener. Citrus 5kg/10kg open top with dividers to maintain rind integrity. We support private‑label printing on cartons and stickers, offering CMYK plate creation and low‑MOQs for launch programmes.

Labelling includes product name, cultivar, size/count, country of origin, pack date, lot code, packhouse ID, grower code and GGN where applicable. For EU receivers, we conform to Regulation (EU) No 543/2011 for marketing standards of fresh fruit and veg. Barcodes (EAN‑13/ITF‑14) align with your warehouse receiving systems.

6) Food Safety, Compliance & Certifications

We operate to HACCP and Good Manufacturing Practices. Grower partners maintain GlobalG.A.P. or are on a supervised pathway to certification. Packhouses are audited for hygiene zoning, pest control, water quality, chemical storage and staff training. We provide Certificates of Analysis for value‑added lines (pulp/oil) and share pesticide residue test results when programmes demand additional verification beyond standard MRL compliance. For organic programmes, we collaborate with certified growers seasonally — availability is limited and should be reserved in advance.

Documentation accompanying shipments typically includes: Commercial Invoice, Packing List, Certificate of Origin, Phytosanitary Certificate, Air Waybill/Bill of Lading, and temperature logger reports where specified. Additional docs such as fumigation, irradiation or treatment certificates can be arranged when importing country rules apply.

7) Commercial Terms, Pricing & Payments

We quote on FOB Nairobi (NBO) for air and FOB Mombasa (MBA) for sea, with options for CIF/CFR to named ports/airports upon request. Pricing reflects farm‑gate costs, packhouse conversion, packaging, compliance, logistics and risk. For regular programmes we can explore index‑linked pricing to stabilize margins across the season. Standard payment terms are deposit to secure harvest/packing slots with balance against documents (CAD) or via Irrevocable LC for established buyers. We accept multiple currencies (USD/EUR/GBP) and can settle in AED/SAR for GCC buyers.

To obtain a tailored quote, share your target volumes per SKU, destination, Incoterms and timing. Call or WhatsApp +254 721 821602 or email sales@freshfruits.ke.

8) Sustainability & Social Impact

Our network supports smallholder and estate farms using water‑efficient irrigation, mulching and soil‑health programmes. We promote integrated pest management (IPM) to reduce chemical dependence and protect beneficial insects. Packhouse energy audits and solar retrofits are underway in several facilities. Waste streams (peel, seeds) are valorised into feed or compost where feasible. We part