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Tanzania spinach (Spinacia oleracea) or mchicha in Swahili is a crop from the same family as amaranth. It is a quite popular salad vegetable across this East African country. It grows luxuriously near to the ground and barely reaches 30 centimeters high. Its green leaves are softer than the kales and can persist even in icy weather. It is rarer to find than other greens and has thus become a premium vegetable. The name of the produce ‘spinach’ goes back to its first use in 1300 A.D. This was when the word ‘espinarc’ came up to mean ‘green hand.’ It is remarkable that many varieties of the plant have white veined leaves which might parallel the name. Interestingly, the English called it the Spanish Vegetable.
Though its first point of dispersal was Nepal in the mid-7th century A.D., its exact origins were in Persia or today’s Iran at an unknown date. In Tanzania, spinach sometimes shares the same dish with the kale, which in itself originated in nearby Ethiopia in 2000 B.C.
Spinach leads the pack of leafy greens in nutrition especially with its huge vitamin K margin of 460 percent of the daily value. This makes it a must eat for people who want to heal their wounds fast. It is also a rich source of immunity-giving vitamin C at 34 percent of the daily requirements. The level of vitamin A for clear eyesight stands at 59 percent. With a folate margin of 49 percent, spinach also tips the nutritional scale with a vitamin B2 riboflavin margin of 16 percent of the daily value. Manganese for bone strength is high at 43 percent of the daily requirements. Potassium caps the mineral content at 12 percent per serving, a right margin for blood pressure control.
Our Tanzania spinach comes from the vegetable-producing cool region of Iringa in the south. Here, our family growers with an average of 0.5 hectares of land grow mchicha next to cabbage and tomatoes. They practice traditional agricultural inclusive of use of well-rotten cow dung which they put at the level of six tons per hectare. They apply little or no pesticide, a secret to their produce being of fresh quality.
Our typical harvest of Tanzania spinach is as timely, at six weeks from the planting date, as it is efficient. We start with the external foliage that has dark green leaves of about 6 inches in length. We then let the inner shoots to also mature in less than two weeks in time for our next harvest. We put the leaves in sacks or baskets before delivery at the packing shed for sorting. We sort the leaves by length, fresh color, and disease-free condition. We then bunch these in 5-pound bundles that fit snugly into the shipping boxes.
We pack Tanzania spinach in bundles of 12 pieces. Each bunch weighs about 2.26 kilograms. We keep about a dozen such bundles in a single carton of half-a-bushel size. Our largest packages weigh as much as 7 kilograms representing two dozen bunches in similar-looking cartons. To maintain freshness at arrival, we inject liquid ice that measures 1 kilogram for every 2 kilograms of the produce. This keeps the boxed vegetable in a near-similar condition as when it was in the field during the cold season. We include produce labels featuring the name of the produce, the net weight, date of packing and the country of origin.
We store Tanzania spinach in cool, dry conditions away from direct sunlight. We hold the produce only temporarily before transfer to the airport via our special trucks with modified temperature interiors. This means that you can access the cargo a day or two after the dispatch date.
If you would like to have a ready supply of crisp, soft, fresh leaves of Tanzania spinach, you now have a partner in us. We source the produce right from Global Good Agricultural Practices (GAP)-certified family growers. In times of high demand, we distribute production timetables to our sources to meet your exact quantity in time. We also give you excellent pricing terms that align with the current market rates. This is why you should make an order today!
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