Stems cut in thin medallions and packaged in glass jars or tin cans. Produced using HACCP as per the FDA. KOSHER certified.
Palm hearts are delivered FOB by a standard 20' dry cargo container from the Port of Guayaquil, Ecuador. Produced using the (Hazard Analysis and Critical Control Points) as recommended by the FDA. They also are KOSHER certified.
The following packaging formats are available:
- Glass jar:
- Tin cans:
- No. 300 (300 x 407 mm), also called "1/2 Kilo"
- No. 21/2 (401 x 411 mm), also called "1 Kilo"
- No. 10 (603 x 700 mm), also called "3 Kilo"
Exact number of jars or cans in container depends on the required packaging format, the cartons size and the maximum payload allowed in the port of destine (17500 kg, 18000 kg, etc.). Please, ask us for a more accurate quotation.
How they are made
The hearts of palm are white ivory color "Pejibaye" palms of healthy plants from "Bactris Gasipaes H.B.K." variety. They include tender sprouts and stems from which all fibrous parts are eliminated. The cans and glass jars are processed by heat to comply commercial sterility standards.
All the production processes follow the best practices and principles of the Hazard Analysis and Critical Control Points (HACCP). This food safety system is used at all stages of food production and preparation processes of our Palm Hearts, including the packaging and distribution.
The palm hearts products are already Kosher certified. Kosher Passover is offered as required. The ISO 22000 certification is in process and will be obtained by year's end. Hereby, not only the HACCP principles will be attained, but also the GMP (Good Manufacturing Practices), IFS (International Food Standard) and BRC (British Retail Consortium).
The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) recommend the HACCP as an effective approach to food safety and protecting public health. Based on the HACCP, ISO started the development of ISO-22000 as an auditable standard which harmonizes and comprises all others in only one food safety management system.