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Tanzania asparagus (Asparagus Officinalis) is an after-winter stem-based vegetable that thrives natively in northern Africa, southern Europe, and the Middle-East. Though a culinary delicacy like other leafy greens, it earns classification as an herb from its medicinal qualities. Indeed, some people gnaw it raw to obtain the ample supplies of iron and vitamins like K. Folk medicine users have tried to treat anything from the common cold to modern diseases like diabetes using the extracts of this plant. Its culinary uses are available the world over in restaurants where it is a soup, salad and stew delicacy.

The origins of asparagus go back to about 7000 years ago or beyond in the Mediterranean region. In Egypt about 5000 B.C., people began making offerings to the gods as evidenced by the drawings of the plants in hieroglyphics and cave paintings. The Romans, on the other hand, used the plant as cuisine for winter after they had dried it over the summer. They also featured it in the making of perfumes, a trend that has gone on even today.

Each serving of asparagus provides the iron equivalent of 16 percent, which is essential for the transportation of hemoglobin in the red blood cells. The proportion of manganese for strong bones and what health observers cite as boosting insulin production to overcome diabetes is 8 percent of the daily requirements. The level of Vitamin B thiamin is 12 percent of the daily requirements. The same applies to the equal margin of vitamin B Riboflavin. With 3.88 grams of carbohydrates out of each 100 grams, the vegetable also provides 2 grams of protein. The two are essential for energy intake and bodybuilding. Vitamin K caps the nutrition round up by offering 40 percent of the daily requirements. The vitamin plays the same role as water in the body.

We source our Tanzania asparagus from family growers from mainly the Iringa region. Our sources have less than two acres of land that they farm through farmyard manure. They also abstain from the use of chemical sprays.

We harvest Tanzania asparagus at early dawn to avoid the effects of the sun that may cause the wilting of the spears. Our trained workers cut the stems or spears at the base when they have attained about eight inches in height. They then put them in baskets which keep in a shaded place all the time. After each harvest, we take the spears to the sorting area for washing and removal of debris before packing.

We pack Tanzania asparagus in bunches of 24 to 30 pieces per carton. Each package weighs about 12 ounces. All the bundles in a carton weigh about 4.5 kilograms. We secure them in half-bushel wooden crates or produce boxes. We also seal the spaces between bunches to keep them free of friction during the journey.  For every 4 kilos of the produce, we maintain around 2 kilograms of ice to keep it cool. All the boxes feature the spears with the base down to keep the produce fresh for longer. We finish the process by inserting produce labels on each package. We feature the name of the produce, the net weight and the country of origin.

We store Tanzania asparagus at the cold temperatures of 0 to 5 degrees Celsius. We also keep the leaves away from direct light, in a cool, dry environment. We continue this careful storage when transporting the produce to the airport in Dar-es-Salaam on board our refrigerated trucks. We give about one day or two between the dispatch by air and the arrival of your cargo.

You therefore now have a reliable partner for the supply of Tanzania asparagus around the clock. Since we source the produce from family growers with Global Good Agricultural Practices (GAP), you have a guarantee of fresh quality with little residual levels in our produce. We also keep the quantity parameter by rallying behind our family growers to grow sufficient crop specifically for you before the order date. Our prices are, on the other hand, unquestionably fair. Make an order today!

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