conditioning process
Enhances flavor naturally through research and the application of science.
What does “Conditioned” mean?
Ripened naturally prior to shipment.
How is the fruit ripened?
Our Summeripe protocol has been developed over time in partnership with UC Davis and Dr. Carlos Crisosto. We use a special ripening room, carefully monitoring temperature and humidity, achieving perfect ripeness before cooling.
Why control temperature and humidity?
To simulate the natural environment and “finish” what Mother Nature started.
Why not fully ripen the fruit on the tree?
We harvest fruit at peak “tree ripened” maturity. If allowed to remain on the tree too long, it becomes impossible to handle without bruising and damage. Also acid levels can continue to climb to levels that can negatively affect taste. We give Mother Nature a helping hand by allowing the fruit to ripen naturally.
Is there anything used to help the ripening process?
No! Nothing but temperature and humidity. No gas or chemicals are used in theconditioning of our fruit.
Our conditioning process is what makes “Summeripe” so good!
- SCIENCE directs our conditioning process, not speculation
- Our research and strict protocol dictates the expanding variety list
- We condition every lot to the optimum sugar to acid ratio
- We manage each lot to ideal fruit pressure and customer specifications