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We provide high-quality Uganda apples to the local and export market. We source our Uganda apples from family growers in the country.
Uganda apple (Malus pumila) is the most widespread fruit tree from the temperate Malus genus. The country produces half a dozen cultivars that range from Winter bananas, Golden Dorset, Anna and Gloster to Dalmena Green and James Drif. The fruits grow under extensive projects such as those in Muzardi in the center of the country and Kabale to the west. Because of the availability of seeds, smallholder farmers have also taken up the cultivation of the fruit trees.
The origin of the apple is from time immemorial in the Central Asian region. In the Bible, it is a fruit that has the common reference as the ‘forbidden’ one. It then spread to Europe and then the Americas where it grows under cool climate. The fruit began its commercial production in lands outside temperate zones in later centuries. This is after the emergence of varieties conducive to sub-tropical climate.
Apples provide the body with 52 calories per consumption. They have a dietary fiber content of 9 percent of the daily value and 7 percent of vitamin C. The potassium level is 3 percent of the daily value while the level of vitamin A is 1 percent. The health benefits of the fruits include the promotion of cardiac health, prevention of stomach upsets, improvement of liver function, anemia prevention, anti-diabetic treatment and skin maintenance.
We source our Uganda apple from the family growers’ orchards of Kigezi in the south-west of the country. We also derive various cultivars from central Uganda in the Muzardi growing region including Luwero and Mityana. Our farmers cultivate the fruit trees in orchards that also contain other fruit varieties like sour-sop. They keep their land fertile through the use of farmyard compost and ensure low residual levels by little use of farm sprays.
We harvest Uganda apples when they have attained a deeper shade of color over the growing green hue. For the green varieties, the change of color from a deep to a pale green is a sign of maturity. Our harvesting team normally begins by pulling off the fruits at the top branch as they mature earlier due to solar exposure. We use long harvesting nets to snap off the fruit with its stalk from the height. Our workers hand-pick the nearest fruits meticulously while ensuring that they retain stalks with the fruits.
The next step before packing Uganda apples is to deliver them to the packing shed for cleaning and sorting. We wash apples and then rinse them under a running tap to ensure that the nutrient-rich skin is clean. We then sort the apples into grades. Grade 1 is known as Extra Fancy in the United States’ market: it contains immaculate fruits with good shape, deep color, that are just mature without ripening and are bruise-free. The next grade is Fancy. This is made up of similar qualities as the first grade but is of a different variety. All other apples go into the third grade as long as they are mature, fresh and of good shape. We finally put grade stickers on each fruit, which is acclaim of quality and source.
We pack Uganda apples in 1-bushel cartons of diverse sizes. The biggest cartons with a capacity for 18 kilograms can contain up to eight mesh bags of around 2 kilos each. Our 16-kilogram weight cartons can contain twelve mesh bags of apples weighing 1 kilogram per package. We also have cello bags that can carry as little as 1 kilo per package without putting in cartons. For bulk shipping, we have tote bins containing multiple bags with a total capacity of 136 kilograms or double that capacity.
All our packed Uganda apples are wrapped in polystyrene before insertion into fiberboard trays or cartons. Every carton has ventilation holes adjacent to each other to ensure proper air circulation during transit. We also have food labels on each box acknowledging the net weight, country of origin and the destination.
We store Uganda apples at freezing point at a temperature range of between -1° Celsius and 1° Celsius. We store them temporarily in our cold house at a relative humidity of 90 to 95 percent saturation in well-ventilated bags. We then transport them under the same controlled temperatures to the airport in Entebbe.
In short, Uganda apples provide a range of variety and are unique for growing in the equatorial climate of the country which lends them raw aroma. They are available two times a year: May through June and then November through December. As we obtain them from Global Good Agricultural Practices (GAP)-certified family growers, they are usually high quality and free of chemical residual. You can therefore anticipate a quantity that matches your exact needs with every fruit being perfect. We also qualify quantity and quality with low pricing that suits your needs. Make an order today!
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