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Tanzania eggplant (Solanum melongena) or bilingani in Swahili, belongs to the same family as the potato as well as the tomato. It bears a long, shiny indigo or purple-colored fruit that serves as a vegetable. In other parts of the world like the UK, it goes under the different name, aubergine. Whichever way you call it, it is one of the staples of cooking throughout the world. The fruit itself consists of many tender seeds that have a bitter aftertaste. Like its cousin, the tomato, the fruit is edible after cutting into pieces which then go into fat for ready cooking. In terms of origin, eggplant comes from the thorn apple, a species that once belonged in the wild. It first grew in the south-eastern parts of Asia before it spread to southern Europe courtesy of the Arabs. By 1100s A.D., there were even Arabic books that taught gardeners how to cultivate the crop.
A serving of aubergine or eggplant per day gives the body basic nutrition especially dietary fiber worth 12 percent. The proportion of iron which promotes the transportation of oxygen in blood is 1 percent of the recommended daily amount. The margin of vitamin B-6 for the enhancement of metabolism processes stands at 5 percent of the daily value. The level of magnesium for strong bone structure is 3 percent. The proportion of vitamin C for protection against diseases is 3 percent per serving. The top mineral is potassium, which at 6 percent of the daily value lowers high blood pressure. The carbohydrate content represents 2 percent of the daily needs.
We source Tanzania eggplant from the southern parts including Iringa. Here, family growers own no more than 2 acres which they maintain under natural soil enrichment. Instead of fertilizers, they use cow dung and instead of pesticides, they go for organic alternatives.
We harvest Tanzania eggplant when the skin has attained a shiny but thin outer skin. This is usually on its 6th month after planting for the early-maturing varieties. The color at this time is usually cream both on the outside and the inside. One can store it so that it can ripen to its magenta or indigo hue. We also ensure that the fruits are firm to the grip and seeds are not yet visible through the glossy exterior. We use sharp garden scissors to slash the fruit off its stalk but retain one inch or so of the stem.
We then clean the eggplant under running cold water off any microbes and dirt it may have collected in the field. We use soft paper towels to wipe it dry in readiness for packing. We also check that the fruits are uniform-sized, blemish-free and still firm.
We pack Tanzania eggplant in produce boxes in volume-filling format. Our ½ bushel size boxes can hold about 22 pieces at a go. We also have larger consignments that have capacity for 28 such pieces. We maintain each package by securing it tightly with sealing material for easy carrying to its destination. Our labeling features the produce name, the country of origin and the number of pieces per consignment.
We store Tanzania eggplant at the temperature of 10 degrees Celsius and above. This prevents rot in the plant which easily deteriorates at temperatures below this margin. We also keep the produce off plastic wrappers as these also encourage rot.
We transport Tanzania eggplant at temperatures of no less than 10 degrees and no more than 15 degrees Celsius. Our modified atmosphere vehicles convey the cargo to the Julius Nyerere International Airport on the same day of packing. This means the cargo will be at your door roughly a day or two after dispatch.
Thus, if you have sought vainly for these fruity vegetables from East Africa, you can count on us for regular supply of Tanzania eggplant. All our produce comes from family growers with less than two acres of land. The farmers also have Global Good Agricultural Practices (GAP) certificates to their name. We supply the quality vegetables at the right quantity by rallying our sources to grow it in surplus. Our prices match your budget in terms of being quite fair. This is why you should make an order today!
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