The apple is the ideal fruit that can be consumed at any time positively, for example, in obtaining a balanced diet. It is possible to find it in several colors: green, yellow or red, which will vary greatly in taste according to each color.
It is considered as one of the most consumed fruits in the world. The large number of existing varieties that are made available to consumers throughout the year is very high, the apple provides the amount of vitamins and other nutrients of beneficial effects on human health. Because of its fiber content, it acts as a regulator of intestinal discomfort.
The apple are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.
The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each
The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe
Origin of apple
The apple has a participation in the antiquity of the life of man is a fact of knowing: stories involving the fruits of the apple tree can be found in legends and myths from different civilizations, inhabitants of very distant localities.
In this regard, it is worth mentioning the fact that the apple, in the biblical episode of the Old Testament that narrates the original sin, is associated with the fruit used by the snake to bring Adam and Eve to sin.
Since the middle of the 70s, Brazil has become a great producer of apples, there are even countless varieties of fruit developed in the country itself, such as the Queen, the Sovereign and Brazil.
Nutritional benefits of apple
Chemical research shows that apple root contains a chemical called p-methoxybenzyl isothiocyanate, which has had aphrodisiac properties. The fresh apple root contains about 1% of plant chemical glucosinolates found in many plants in the Brassicaceae family (broccoli, cabbage, cauliflower, and other cruciferous vegetables).
While no new glucosinolates have been reported in apple yet, several of the chemicals found in this group of plant chemical chemicals are documented as cancer preventatives.
The main plant chemicals include: alkaloids, amino acids, beta-ecdysone, calcium, carbohydrates, fatty acids, glucosinolates, iron, magnesium, p-methoxybenzyl isothiocyanate, phosphorus, potassium, protein, saponins, sitosterols, stigmasterol, tannins, vitamin B1, vitamin B2, vitamin B12, vitamin C, vitamin E, and zinc.
Mode of consumption of apple
Apples are delicious fruits, which lend themselves to many raw and cooked uses. It is a valuable and versatile ingredient, and is primarily the main component of fine desserts.
If you want to take advantage of all the precious elements of the juicy apple, it is preferable to consume it in its natural state, which is raw. Vaguely sour, it must be tested at the right point of maturity. You can add pieces to breakfast cereal, mixed salad and tasty dishes, such as curry. You can mix it with fruit salad or grill and mix it with lemon juice and honey.
If you don’t want to eat it raw, the prodigious apple can be cooked in the oven, whole or in a pan. It can be cooked mixed with other fruits for a compote. It is equally effective, but we must also try to eat the peel, the epicarp, as it contains many active ingredients.
Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.
Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer
Removes the water by freezing and sublimation –vacuum at 30ºC.
The fastest way to reach results is to monitor the progress you make.
Transforms the fruit into pulp whitch is easily rehydrated.
Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.