Facility Upgrades Help Maintain a High-Quality Organic Banana

Organics Unlimited Bananas

We pride ourselves on delivering a consistently high-quality, sustainable, organic product to our customers. From our state-of-the-art warehouse and ripening facility near the U.S.-Mexico border in San Diego County, Organics Unlimited’s tropical fruit is distributed throughout the year to the western U.S. and Canada. In order to maintain our strict standards, we are constantly assessing our logistics and facilities. And, as warmer, summer temperatures approach, we decided to prepare by upgrading the refrigeration systems in our distribution and ripening facility in San Diego.

There are multiple benefits of the new system. As a company focused on sustainability, this new system uses energy at a higher efficiency, allowing us to operate with a lower carbon footprint. From a product standpoint, these upgrades guarantee we are storing and ripening our organic bananas according to our standards, and providing our customers with consistent high quality produce.

When you receive organic bananas from Organics Unlimited, there are steps you can take to ensure that they reach your customers in pristine condition. Here are some refresher tips for handling and storing organic bananas:

  • Handle bananas with care, like you would handle eggs.
  • Use both hands to move boxes. Don’t toss them, drop them or store on their sides. Damage from rough handling will appear within a couple of hours, producing browning spots on the bananas.
  • Before they are put on display, storage temperatures should be between 56 and 65 degrees Fahrenheit. This will extend their shelf life and slow the ripening process.
  • Banana storage is best in a cool, dark area, away from sunlight. It should have good air circulation, and give bananas top priority – nothing should be stacked above them.
  • Never refrigerate or store in a hot warehouse or back room. Temperature damage will cause either darkening to the skins or accelerated ripening. Both will decrease your sales. Damage due to temperature problems will usually show after about 24 hours.
  • Using padded shelves for your banana displays will prevent damage on the retail floor. Avoid stacking the fruit. Monitor and rearrange the bananas at least 2 to 3 times throughout the retail day.

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