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We provide high-quality Tanzania leeks to the local and export markets. We source the raw fresh Tanzania leeks from family growers in Tanzania.
Tanzania leeks is a set of sheaths that double up as sheaths that commonly pickle meals. The herb has the same characteristics as its family member, the onion, including false stems. It does not produce bulbs but instead has multiple sheathes above the ground that is edible. Though the entire ‘stalk’ is eaten, the best portions are the whitish base and the light green sections of the leaves. In Tanzania, the plant grows in the herb-producing regions of Morogoro and Tanga.
Leeks have been in the human diet for about 4000 years in Asia Minor. Their uses in emperors’ soups in modern-day Middle-east as well as in Biblical Egypt were some of the first recorded hints of its cultivation.
Leeks contain 20 percent of the daily needs of vitamin C, which is essential for keeping the body free of diseases. The iron margin is 11 percent, necessary for transporting the oxygen part of blood. The level of magnesium, which is essential for maintaining the bone structure stands at 7 percent. The volume of calcium is 6 percent of the daily requirements, just enough for keeping the teeth enamel healthy. The vitamin B-6 content is 18 percent, relevant for maintaining cell metabolism. Vitamin A is present at 10 percent while eye-sight promoting beta-carotene complements the vitamin at 9 percent per serving. There is also an abundant supply of wound-healing vitamin K at 45 percent and bone-strengthening manganese at 23 percent.
We source Tanzania leeks from family growers in the central, north-east and southwest of the country, namely Morogoro, Tanga as well as Mbeya. Our sources own an average of 0.5 hectares where they practice growing crops including cardamom, leeks and cinnamon, sometimes at the same time. We only contact farmers who tend after their crops organically by little or no use of pesticides and rely on farmyard manure.
We harvest Tanzania leeks when they are 3 ½ to 4 months’ old from the date of planting. We also go for the early maturing varieties that are ready to pick in 2 months after planting. We select stalks that have a diameter of an inch. We then spade out the soil around the leafy green and shallowly pull up the entire stem out of the soil. We then use sharp knives to trim the leaves on the sheaths. We wrap these in plastic for preservation in readiness for packing.
We pack Tanzania leeks in 4.5-kilo, 1/3rd-bushel size cartons. We also have the more secure wire-protected crates made of plastic or wood. Our alternative packages are in bulk: we keep 12 leaves per carton. Each box comes with polyethylene interiors which protect against dehydration. On top of each package we place crushed ice for transit hydro-cooling. We touch off with produce labels including the name, date of packing, the net weight and the country of origin.
We store Tanzania leeks under cool, dry conditions away from direct sunlight. We maintain a temperature of 0 degrees Celsius and a relative humidity of 90 to 95%. Our transport means is in the form of refrigerated trucks that keep the same modified environment conditions as those of the cold house. You can expect the cargo to reach your destination from Dar-es-Salaam by air a day or two after dispatch.
If you would therefore like to have Tanzania leeks, do not hesitate to get in touch. Our sources of the herbs have Global Good Agricultural Practices (GAP) certificates, itself a guarantee of quality. We also take care of quantity by having a wide network of farmers who produce the crop in different seasons. Besides, our prices are quite fair and reflect your exact needs. This is why you should start today!
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