When it comes to cold extracted juicing, harvesting plays a very integral role. It is important to efficiently transport the produce to the market, without wilting or bruising it. At Second Nature, we believe in the inherent goodness of our produce, which is why we do not rely on conventional practices of preserving produce like spraying chemicals. We take great care of the produce and try our best to provide our consumers with juices made from the highest-quality produce; be it fruit, vegetable, nectar or nut-milk beverages. To this effect, we follow some simple tips when we harvest the produce. Here’s what we do:
Harvesting is done in the morning: Our research showed that the most accurate way of obtaining high-quality produce is to harvest it in the morning. As such, we issue guidelines to our harvesters, cultivators and farmer partners to harvest the produce in the wee hours of the morning. This allows the farmers to limit the amount of heat sustained by the produce in the field. Furthermore, harvesting the produce in the morning helps prevent deterioration which typically occurs after sun-rise, during which time the crops get heated. The produce is also picked early in the morning when it is still cool. This in-turn facilitates faster cooling when the produce is taken for storage.
The produce is quickly cooled: Did you know that despite being harvested, crops continue to behave as if they are still growing? This is known as respiration. At Second Nature, we practice rapid cooling of produce which is important so that the shelf-life of the crop is not shortened, which can occur if the cooling process is slow. Additional measures such as spraying the produce with cool water post-harvest and using crushed ice to store the produce are taken. We also remove any portions of the produce that may be inedible so that respiration and water-loss is further prevented; for instance carrot tops are removed.
We use state of the art post-harvest technology: Field heat is best removed with the help of air-cooling technology. Other than using refrigerated rooms we use a forced-air cooling system using large fans and temperature cooling equipment that ensure that both, the surface and the centre of the produce is effectively cooled and the air in the storage room is rapidly pulled. This is quite an expensive and cumbersome process that requires special maintenance but it also helps improve the quality of the produce.
The produce is stored carefully and transported safely: To ensure that the quality of the produce remains intact, we used separate packaging and transferring procedures so that the produce is not bruised, damaged or spoiled. We also ensure that we follow strict guidelines for handling and transporting the produce from the farms to our manufacturing units.