Shipping fruits requires the highest level of care and a specific temperature control to preserve their taste, freshness, texture and aroma. We follow highly standardized control procedures to guarantee optimal transport conditions from pick-up to delivery.

olive oil

Extra virgin olive oil is one of the most common household oils, and its true purpose is to be drizzled over goodies like crostini or used in homemade vinaigrettes. You can cook with it, but it has a low smoke point of 325-375 degrees Fahrenheit, which means it burns at a lower temperature than other oils.

In North America, Italian and Spanish olive oils are the best-known, and top-quality extra virgin olive oil from Italy, Spain, Portugal and Greece are sold at high prices, often in prestige packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey.

Sesame oil

Sesame oil is best used as a finishing oil. If you’re rockin’ a stir-fry, a little drizzle of sesame oil as you plate the dish is everything. Though it has a smoke point of 350 degrees Fahrenheit, its flavor shines if it’s not cooked. Toasted sesame oil will have a more intense flavor than its regular counterpart. Use either in marinades or salad dressings paired with ginger, soy, and citrus fruits like lime, lemon, and orange. The flavor is nutty, so you’ll want to reserve it for Asian, Mediterranean, and Middle Eastern foods and forego the sesame oil when cooking Italian

The oldest oilseed crop known to humanity, sesame has many species of which most are native to sub-Saharan Africa while Sesame indicum is native to India. According to historical accounts, sesame was traded as early as 2000 BC between the Indian sub-continent and Mesopotamia. The crop finds mention as a medicinal drug in ancient Egyptian scrolls and was grown in Turkey at least 2750 years ago as per archeological reports. The popularity of sesame in the ancient world is due to the fact that it is a robust crop that can grow in a wide variety of environments. Thus, trade in sesame flourished since the ancient times

Corn oil

Corn oil (maize oil) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.

In United States of America, China and Japan corn oils are the best-known, and top-quality extra virgin corn oil from Brazil , The Republic of South Africa are sold at high prices, often in prestige packaging. A large part of U.S.

Peanut Oil

Peanut oil comes in both regular (peanutty tasting) and refined (more neutral). If you opt for the regular version, make sure the food plays well with the strong nutty flavor. With a smoke point of 450 degrees Fahrenheit, refined peanut oil is fab for deep frying.

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil has a strong peanut flavor and aroma.[1][2] It is often used in American, Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor.

Sunflower oil

Sunflower seed oil is charged with some pretty impressive health effects. It’s shown to improve heart health, help fight cancer, lower bad cholesterol and boost energy.

Sunflower oil began to be commercially produced by 1830 in Russia. Sunflower oil was and is widely used in Russia and other Eastern European countries. From Russia the sunflower came to Canada.