Organic

Sour Lima coming from any variety of the Citrus latifolia Swingle, seedless type, for fresh Consumption, They are little, semi rounded to ovate in shape. The limes are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life. Their thinly segmented flesh is a pale lemon lime color, fragrant, juicy and tart with a sour bite. When fully mature Limes become yellow, similar to the color of lemons. The entire fruit is used for culinary applications. Limes Tahiti are commercialized primarily in six sizes, known as 110, 150, 175, 200, 230 and 250 for America, and for Europe know as: 42, 48, 54, 63.

Valencia Orange coming from any variety of the species Yellow citrus siniensis of yellow pulp, for fresh consumption, and material previal for the agroindustry. The orange has a sweet-tart taste and is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick bitter rind that is usually discarded, but can be used in cooking. Orange peel can be made into candied peel and used in sweet dishes. Orange are commercialized primarily in six sizes, known as TYPE A: 56-88, TYPE B: 89 - 120

Tangelo Orange coming from any variety of the species Tangelo Mineola of orange pulp, for fresh consumption, and material previal for the agroindustry. The tangelo is a kind of citrus. It may be a hybrid between mandarin or tangerine and grapefruit pampelmusa. The fruits can be the size of an adult fist and looks kind a tangerine flavor, but juicier , to the point of not having too much pulp but produce excellent juice. Tangelos are generally free skin and are easier to peel than the naranjas. Orange are commercialized primarily in six sizes, known as CALIBER : 1XXX , 2X , 4X , 5X .

Navel Orange coming from any variety of the species Citrus × sinensis and Citrus × aurantium of yellow pulp, It is a fleshy hesperidium more or less thick and hardened shell, and the pulp is typically formed by eleven segments filled with juice or grape skinS, Besides its sweet and refreshing taste , the navel are also well known and considered very important for their health benefits , especially for its contribution of vitamin C, flavonoids, essential oils, an antioxidant and main nutritional ingredient.

Clementine Mandarine coming from any variety of the species Citrus reticulata , Citrus unshiu , Citrus reshni and their hybrids, including Citrus × tangerine of orange pulp, for fresh consumption, and material previal for the agroindustry. They are intense orange and flattened specifies common is that lack seeds are considered a cross enre tangerine and an orange Silvestre Algeria. Peel easily and have a good taste, from small to medium size , with an average weight of 50 -70 grams.

It is the closest thing to citrus orange, but smaller, more aromatic and easier to remove the skin in most varieties taste and a slightly lower acidity and a higher proportion of simple sugar.

Blueberries coming from any variety Vaccinium, blueberries are delicate, petite and round. Their skin has a soft, hazy white coating, which is known as the bloom. The bloom forms a natural waterproofing and helps protect the berries from the sun and other natural elements. Blueberries have a sweet and woodsy flavor with a low acid finish when ripe. Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries, which in turn may be used in a variety of consumer goods, such as jellies, jams, blueberry pies, muffins, snack foods.

Blackberries coming from any variety Rosaceae family with colour black with parts red when the product is ripened. Blackberries are characterized by their coloring, their unique composition and their flavor. Like raspberries, Blackberries are not actually a berry, rather an aggregate fruit with individual drupelets that are held together by very fine, nearly invisible hairs. They are succulent and soft, with a melting quality. Their flavoring is warmly sweet, slightly tart with earthy undertones Fresh Blackberries' sweet-tart flavors and earthiness can lend itself to several applications: sweet, savory, cooked, raw, whole, mashed, pureed, muddled, preserved, even pickled.

Raspberries coming from any variety Rubus idaeus, an individual raspberry weighs 3–5 g (0.11–0.18 oz), and is made up of around 100 drupelets, each of which consists of a juicy pulp and a single central seed. Raspberries are grown for the fresh fruit market and for commercial processing into individually quick frozen (IQF) fruit, purée, juice, or as dried fruit used in a variety of grocery products. The fruits are little, roughly oval, plump and vary in flavor from sweet-tart to low acid depending on growing region and coloring. The hollow core is created when the raspberry is separated from its stalk.

The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds.

The Cavendish banana has a thick signature yellow peel when perfectly ripe, encasing a ivory cream colored, semi-starchy flesh. Individual banana fruits (commonly known as a banana or "finger") average 125 grams (0.276 lb). Bananas are well known for their potassium rich flesh, however they are also full of other nutrient health boosters including vitamin B, C, fiber and magnesium.

Avocado coming from Hybrids between any varietyvPersea Americana var.
Americana and Persea nubigena var. Guatemalensis with colour hard skin green dark when the product is ripened the pulp is yellow with oil 13% and weight. 400 a 1100g

Fuji apple coming from any variety Red Delicious × 'Ralls Genet'. Fuji apples are typically round and range from large to very large, averaging 75 mm in diameter. They contain between 9–11% sugars by weight and have a dense flesh that is sweeter and crisper than many other apple cultivars, making them popular with consumers around the world. Fuji apples also have a very long shelf life compared to other apples, even without refrigeration.

Royal Gala coming from any variety 'Kidd's Orange Red' × 'Golden Delicious'. Variety is characterized by a non-uniform skin color. Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples.

Red Globe coming from any variety Vitis vinifera, They have large seeds, a crisp skin, fleshy pulp and are pinkish red.Red globe grapes are primary used as table grapes and belongs to the red group as it has red skin. It is almost round, similar to a globe and hence the name given. It is large as it is among the largest berries in the grapes family. This variety of grape is well-known and considered as good quality grape even though it is seeded. It is sweet, with plenty of juice but also comes with plenty of big seeds too.

Flame seedless grape coming from any variety Vitis vinifera, They dont have large seeds, seedlessness, sweetness, and long shelf life, Its berries are medium sized , uniform, elliptical , thin skin with an attractive gray- red. their pulps don’t present pigmentation, is hard consistency and slightly juicy.Flame seedless grapes are crunchy, juicy and flavoursome. This variety has round, bright red berries which have a crisp, thin skin and firm flesh

Green apple coming from any variety Malus domestica × M. sylvestris. Granny Smiths go from being completely green to turning yellow when overripe. The acidity mellows significantly on ripening, and it takes on a balanced flavor. Granny Smith apples are light green in colour. They are commonly used in pie baking, can be eaten raw.It is moderately susceptible to fire blight and is highly prone to scab, powdery mildew, and cedar apple rust.

Green Coconut of the variety of Cocus nucifera typica (Cocus nucifera L), Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat. Young green coconuts have a smooth, green, and very hard outer shell. Young green coconuts are specifically harvested for their high water content as they have not yet begun developing edible pulp. Coconuts for drinking are served fresh, chilled or packaged in many places. The coconut water has a slightly sweet, very clean and refreshing taste.

The milk within the coconut hardens as it matures and becomes the copra, or meat, of the coconut. After a coconut is first cracked the moisture content of the meat is roughly 50 percent and it contains around 30-40% oil. After being dried by heat or the sun, the moisture content dips down to 4 or 5% and the oil content jumps to 36-70%

Avocado coming from any variety Persea americana var hass with colour hard skin violet dark when the product is ripened the pulp is light green. The Hass avocado is a large-sized fruit[4] weighing 200-300 grams. Like all avocados, Hass avocados are high in healthy fats, vitamins C, E and B, potassium, and folic acid. flesh closest to the skin is a lush colored pale lime green and as it nears the central pit it develops a rich creamy yellow tone and softer, oil rich texture.

Kiwi fruit is oval, about the size of a large hen's egg (5–8 cm (2.0–3.1 in) in length and 4.5–5.5 cm (1.8–2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor.Kiwifruit may be eaten raw, made into juices, used in baked goods, prepared with meat or used as a garnish. Sliced kiwifruit has long been used as a garnish atop whipped cream on the common New Zealand and Australian dessert, the pavlova.

Avocado coming from any variety Persea Americana var. Americana with colour hard skin green when the product is ripened the pulp is light green and yellow intensive with oil 9% and weight 260 grams to 600 grams, the form is elongated or rounded and The rind is smooth, shiny and thin.

This sweet and spicy mango flavor without fiber can vary in color from pink to yellow, and have round or oblong shape.

Fruit: large, 520.06 ± 69.12 g; oblong oval, 12.36 ± 0.64 cm long, 8.63 ± 0.49 cm wide and 8.17 ± 0.50 cm thickness. Smooth shell average thickness of 001 ± 0.06 cm, adherent, bright yellow with abundant reddish purple hues. Lenticel small, rich, creamy yellow. Thick pulp 3.17 ± 0.22 cm, firm texture, accounting for 71.32 ± 6.21% of fruit weight, yellow with orange trend.

The size is medium to large and deformed oval or round. The shell is liza and tones that change from green to yellow with red parts and dots yellow and white, the flavor is sweet and the texture is firm.

Fruit: Oval to round, the skin is smooth and green tones to yellow with small red areas and purple, yellow and white points.

Pulp: The taste is sweet, the texture is firm .
West: small size
Size: 450-700 gr

Rich, sweet , fruity and smooth as silk .
Fruit: Oval shape flat matte red with some shades in soft pink and green .
Skin: Thick with lenticels.
Pulp: Excellent quality without bright orange fibers .
West: Small.
Size: 350g - 650g

Very sweet and juicy mangoes which has a dark color with red dyes followed by orange, may also end in a green tone directly or yellow with small white spots . Its shape is oval is similar to Keitt .

Fruit: Shape round oval red or yellow by ripening with green areas.
Thick skin.
Pulp: juicy palatable low-fiber and high sugar content .
West: small size
Size: 500-800gr

Oval or oblong , moderately sweet with a fibrous texture. Its color is between green and gold, with a red blush pronounced.

Fruit: oval, shell is golden color with green and red tones ,.
Thick skin.
Pulp: quality had mixed feelings , with little fiber, the taste is sweet, the texture is firm .
West: small size
Size: 450-700 gr

It is yellow greenish skin It presents streaks longitudinal. its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh The pulp is Orange Colour off an aroma characteristic, Cantaloupes range in weight from 0.5 to 5 kilograms (1.1 to 11.0 lb). Originally, cantaloupe referred only to the non-netted, Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard.

The Galia melon has a yellow to orange skin that is covered in light golden-tan netting. Its flesh is pale green with a succulent texture that has a signature spicy sweet flavor with tropical and perfumed aromatics. The average weight for a Galia melon is one kilogram. The more orange in color the exterior skin of the Gaila melon the higher the sugar content of the melon’s flesh will be.

Oval, although there are also so spherical, has a smooth, soft crust deep yellow color, its flesh is very juicy and crisp with high sugar content. A honeydew has a round to slightly oval shape, typically 15–22 cm (5.9–8.7 in) long. It generally ranges in weight from 1.8 to 3.6 kg (4.0 to 7.9 lb). Honeydew's flesh is often eaten for dessert, and is commonly found in supermarkets across the world.

Dark and rough green skin , the interior is light green, with a crisp and sweet texture. Multitude of calibers are grown. Attractive green and gold-to-bright yellow-striped Santa Claus melon somewhat resembles a small watermelon. Inside is a mellow and mildly flavored, pale-greenish flesh very similar to that of a honeydew. A Santa Claus or piel de sapo melon is usually consumed for breakfast, lunch, or dessert, or as a snack.

Papaya contains numerous round, shiny, inedible black seeds in its center cavity, large fruit - 15–45 cm (5.9–17.7 in) long and 10–30 cm (3.9–11.8 in) in diameter. The fruit is a type of berry. It is ripe when it feels soft (as soft as a ripe avocado or a bit softer) and its skin has attained an amber to orange hue. Papayas can be used as a food, a cooking aid and in traditional medicine. The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews.

Green plantains are distinguished by their age. They are simply the younger immature stage of the fruit. Their peel is thin and they have a very firm and starchy textured, lean-flavored flesh due to their very low sugar content. The Green plantain must be cooked to be truly edible. They can be fried, boiled, baked, pickled and grilled.

Asparagua coming from any variety Asparragus officinalis with color violet-green color is ripenned. Species Connovers Colossal or Mammmouth White. Green asparagus is of a violet-green color, and has a completely delicious edible egg which generally does not exceed 20 % of its total size. The asparagus plant consists of branched aerial stems and underground parts made of roots and buds , which is what is commonly called " claw " . Young shoots of vegetables known as asparagus is obtained.

Beef tomatoes Long Life type, variety of cultivars: Daniela, BEEF, Aurora, Gloria, Astona and Marimba, for fresh consumption in salads, shaped slices and eaten ripe or green; They are so flattened or semi-flattened, with an average weight between 180 and 400 grams. A beef tomato (British English) or beefsteak tomato (American English) is any of the largest varieties of cultivated tomatoes, some weighing 450 grams (0.99 lb) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit.

Broccoli grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked. Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers. Broccoli resembles cauliflower, which is a different cultivar group of the same species.Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures.

Brussels Sprout coming from any variety Brassica oleracea, The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Brussels sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature. Their leaves range from sea green to fern green, some varieties featuring blushed violet red tips. They offer the flavors of the earth and the bitter sweetness of cabbage. The younger the Brussels sprouts carry a sweeter more palatable flavor.

Cabbage coming from any variety B. oleracea var. oleracea, we have green a purple color, Green cabbage has tightly enveloped superimposed pale green leaves, with variations of pea green colorings. Their thick, broad, deeply veined and waxy in their finish. The flavor of Green cabbage is grassy, sweet and cruciferous, a trademark characteristic of cabbage. Green cabbage can reach six to seven inches in diameter. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. leafed firm-headed green cabbages are the most common. Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stew, sautée or braise cabbage. Pickling is one of the most popular ways of preserving cabbage.

The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Cauliflower is made up of tightly bound clusters of florets that form a dense head, similar to that of broccoli. Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.

Celery coming from any variety Apium graveolens, commonly used as a vegetable. Depending on location, either its stalks, or its hypocotyl, are eaten and used in cooking. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb.

Cucumber coming from any variety Cucumis sativus. The fruit of the cucumber is roughly cylindrical, elongated with tapered ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter. Cucumbers are cylindrical in shape, around 6-8 inches in size and have a dark green skin. The skin is somewhat ribbed in appearance with small bumps and nodes. The skin of a Cucumber can be thick, depending on the variety, but not thick enough to require more than a vegetable peeler to remove. A Cucumber’s flesh is light green with pale, edible seeds. The flesh has a 96% moisture content.

Eggplant of the variety of D Solanum melongena is a plant edible fruit of the genus Solanum usually annually within the family Solanaceae, for the consumption in fresh or for the agro industry. It is a source of vitamins A , B and C , and carotene. Eggplant is , like tomatoes , potatoes and sweet peppers , a plant of the family Solanaceae , native to India, whose fruit is purple hue ( color is due to its high content of anthocyanins ) , and shiny on the outside and white or yellowish inside, cylindrical and rounded , fleshy tips and can reach between 5 to 30 centimeters long.

Onion of the variety of Yellow Granex & Valenciana., for the consumption in fresh or for the agro industry. It is a source of vitamins C.

The uses of this species are very varied. The natural, unprocessed used cooked in cold salads, although an increasing use in raw salads tendency is recognized. The carrot is also used in the preparation of several dishes, such as soups, curries and pepitorias. They can be eaten roasted, boiled, steamed or fried. Because of its high sugar content, carrots are also used in baking to make puddings, muffins and pies and jams. The liquefied carrots are used in juices and cocktails.

Pumpkin coming from any variety Cucurbita pepo, that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration.Pumpkins, like other squash, are native to North America. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o'-lanterns for decoration around Halloween.

The Red onion is a bulb onion grown from seed or sets (small bulbs less than 1" in diameter). It has a burgundian-wine colored, paper sheath that protects its ruby and white ringed trademark course flesh. Red onion's flavor ranges from sweet to pungent depending on its age.

Red on the vine tomatoes are marketed and sold stem-on, with four or five tomatoes to each vine. As they are allowed to ripen to a later stage of maturity, they have a higher sugar content, are uniformly bright red, and medium-sized.

Saladettes are medium in size and are among the most popular. They combine the prolific yields of the cherries with the more complex flavors and colors of the beefsteaks. Excellent, uniform size and shape with good firmness. Very strong bush with good cover.

Cured White onions have a thin, dry paper sheath with a crisp translucent pearl white flesh that is pungent, savory and warm. Its barely sweet finish can be attributed to its higher moisture content than yellow onion.

Each Yellow onion plant produces a singular edible bulbous root. The root forms a layered paper-like, copper-hued skin wrapped around its creamy white translucent, firm and succulent ringed flesh.

Basil coming from any variety Ocimum basilicum with colour Green or purple. Basil,a family member of the mints is a low-growing herb. Basil is originally native to Iran, India and other tropical regions of Asia. The herb is green or red and has a strong, warm and yet fresh flavor.

It is an aromatic herb, intense flavor, essential ingredient in Mediterranean cuisine , especially Italian , to combine with fresh tomatoes , sauce , spaghetti , salads , vegetable stews and pizzas as well as to flavor vinegar or give a twist to the butter.

Mint coming from any variety Lamiaceae with colour Green. Mint is native to the Mediterranean. Mint can grow 10 to 120cm tall. The leaves are green and grow crosswise on the stem. The leaves are oblong and egg-shaped. There are about 25-30 varieties in mint. All mints contain the volatile oil menthol, which gives mint that characteristic cooling, cleansing feeling.

Chives coming from any variety Allium schoenoprasum with colour green. Chives, native to China, are the smallest species of the onion family. They are referred to only in plural, because they grow in clumps. The chives plant is 30-50cm tall and has narrow, hollow leaves. They produce edible pinkish-purple flowers in late spring and early summer. Chives are a type of onion grown for the leafage and not the bulb.

Parsley coming from any variety Petroselinum hortense, Petroselinum crispum with colour green. Biennial herb ( the second year dies ) used in gardening as medical plant which has carminative and digestive stimulant properties , and as a seasoning which does not nullify but highlights the flavors in the food.

Thyme coming from any variety Tymus vulgaris with colour green. Thyme, a Family member of the mints is the leaf of a low-growing shrub. The herb has tiny greyish-green leaves with a subtle, dry aroma and a slightly minty flavor. Herbal medicinal and culinary use . It is used in gardening both decorative rockeries, pots or directly in beds . As medicinal, it has antiseptic , fights respiratory infections, gastrointestinal disorders and as an anthelmintic.

Oregano coming from any variety Origanum sp. with colour green.Oregano, a member of the mint family, is native to the Mediterranean area and central Asia. It has oval, pointy green leaves and tubular flowers. It are the leaves that are used in cooking. It is an aromatic herb and has a peppery taste. The dried oregano has often got more flavour than the fresh ones. Plant used as a medicinal herb and as a condiment.

Coriander coming from any variety Coriandrum sativum with colour green. Coriander is a soft, hairless plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The herb taste similar to parsley, but with more lemon influences.

Rosemary coming from any variety Coriandrum sativum with colour green. Rosemary is a family member of the mints. Rosemary is a native Mediterranean herb. It is a green, pungent herb, with a slightly minty, ginger combination of flavours and has a wonderful smell.

Chamomile coming from any variety Chamaenemelum nobile with Flowers White and yellow.

Herb gardening Plant used for its decorative flowers for medicinal use. It can be grown in beds, window boxes or pots. Flowers which are dried and then used in infusion are used mainly. It is soothing, helps digestion, healing, anti-inflammatory, fungicidal, diuretic problems, among others.

Calendula coming from any variety Chamaenemelum nobile with Flowers White and yellow.

Herb gardening Plant used for its decorative flowers for medicinal use. It can be grown in beds, window boxes or pots. Flowers which are dried and then used in infusion are used mainly. It is a plant considered valuable for the care and beauty of skin remedy.

It is soothing, helps digestion, healing, anti-inflammatory, among others.

Carrots of the variety of Daucus carota L., for the consumption in fresh or for the agro industry. It is a source of vitamins A , B and C , and carotene. In the food industry it is used as raw material in frozen, dried , pickled , preserves, purees, Children Food , canned and juices. The carrot is also used in the preparation of several dishes, such as soups, curries and pepitorias. They can be eaten roasted, boiled, steamed or fried. Because of its high sugar content, carrots are also used in baking to make puddings, muffins and pies and jams. The liquefied carrots are used in juices and cocktails.

Ñame (Yam) derives from any variety of the Dioscórea alata for fresh Consumption. Yam tubers can grow up to 1.5 meters (4.9 feet) in length[3] and weigh up to 70 kilograms (154 lb) and 3 to 6 inches high. The vegetable has a rough skin which is difficult to peel, but which softens after heating. The skins vary in color from dark brown to light pink, no more hard than espino yams. The majority of the vegetable is composed of a much softer substance known as the "meat". White yam's tuber is roughly cylindrical in shape, the skin is smooth and brown and the flesh usually white and firm.

Los ñames son generalmente cilindricos con punta redondeadas y tienden a dividirse poco, La corteza es generalmente chocolate claro y mas gruesa que el ñame diamante. La pulpa es de color blanco. Yam tubers can grow up to 1.5 meters (4.9 feet) in length[3] and weigh up to 70 kilograms (154 lb) and 3 to 6 inches high.

Xanthosoma sagittifolium (L. ) Schott for a species of ornamental and edible use , which is known as ring, bore, chonque, macabo, mafafa, mangareto or mangarito, Mangará - Mirim or mangarás, taro, Yautia morada, malanga lila, elephant ear, rascadera, Taioba, yaro, malanga and taro .

Native to Malaysia, this rough-textured, hairy brown tuber is used in cuisines as varied as Polynesian and Indian. (A close relative, the yautia, is found in African and Caribbean cuisines and is treated like a potato.) Taro root has the resemblance of sweet potato in shape and the texture of a coconut - its skin course, hairy and knobby with shades of the earth. Its flesh can be stark white or lavender in color. Alternate names: Cocoyam, arrow root, kalo, dasheen, sato imo, gabi, patra, woo tau.

Sweet Potato coming from any variety Ipomoea batatas. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. Although the soft, orange sweet potato is often called a "yam" in parts of North America. Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem.The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

The Ulluco, It is known there with the common name of papalisa, but also by the regional names milluku and ulluku (Bolivia, Ecuador, Peru), chugua and uyucos (Colombia) or ruba (Venezuela). Varying in color, papalisa tubers may be orange/yellow in color with red/pink/purple freckles. Ulluco was used by the Incas prior to arrival of Europeans in South America. The major appeal of ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, ulluco is not suitable for frying or baking, but it can be cooked in many other ways like the potato

On the other hand, it contains vitamin C, iron, carbohydrates, natural sugars and starches that make it a great ally when it comes to leading a healthy and balanced diet. In addition, we are known anti-inflammatory properties, making it ideal for combat bronchial infections.

Xanthosoma sagittifolium (L. ) Schott for a species of ornamental and edible use , which is known as ring , bore , chonque , macabo , mafafa , mangareto or mangarito , Mangará - Mirim or mangarás , taro , elephant ear , rascadera , Taioba , yaro , malanga and taro . It's sort of the family Araceae, native to Central America, widely cultivated in tropical regions , which produce tuberous roots , rich in starch and containing between 1 and 8.8% of proteína2 The Yaro is very similar to taro .

Yuca or Mandioca derives from the variety of ICCA COLOMBIA or CHIRROSA. The cassava root is long and tapered, is long (6-12 inches) and tubular with tapered ends. Its rough brown skin serves as a rind to its starchy white flesh. Yuca root isn't harvested for its flavor as it is subtle and delicate at best. It is harvested for its starch qualities that make it an extremely versatile vegetable in the kitchen. Yuca root is grated, mashed and fried, transformed into flour, juices, pastes, breads and tapioca. With a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm (2.0 to 3.9 in) in diameter at the top, and around 15 to 30 cm (5.9 to 11.8 in) long.

Ñame (Yam) derives from any variety of the Discorea cayenensis A single tuber normally weighs 2-5 kg (but can be 25 kg or more). The skins are brown and thick, the flesh yellow in D. cayenensis. Yam tubers can grow up to 1.5 meters (4.9 feet) in length[3] and weigh up to 70 kilograms (154 lb) and 3 to 6 inches high. The vegetable has a rough skin which is difficult to peel, but which softens after heating. The skins vary in color from dark brown to light pink, no more hard than espino yams. The majority of the vegetable is composed of a much softer substance known as the "meat". White yam's tuber is roughly cylindrical in shape, the skin is smooth and brown and the flesh usually white and firm.

Okra coming from any variety Abelmoschus esculentus . known in many English-speaking countries as ladies' fingers, bhindi, bamia, ochro or gumbo. The okra plant bears numerous dark green colored pods measuring about 5-15 cm in length with pentagonal cross-section, containing numerous seeds. It takes about 45-60 days to get ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows. The pods are handpicked while just short of reaching maturity and eaten as a vegetable.

Pumpkin coming from any variety Cucurbita moschata, It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind. Having a relatively small seed cavity in its bulbous end, the tender flesh offers a creamy flavor. Although a fruit, butternut squash is used as a vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.

Zuchini or calabacin coming from any variety Curcubita pepo with colour Green or yellow when the product is ripenned.Zucchini is a vegetable of the family Cucurbitaceae, in this family are melon , watermelon and pumpkin. Is prepared salads , Batter, rice or vegetable dishes , as a cream. It is a source of beta carotene and vitamin C zucchini (110 grams of product provide a quarter of the daily requirement of this vitamin) Low in calories if you prepare boiled , but high if fry.

Sugar Cane of the variety of Saccharum officinarum, for the consumption in fresh or for the agro industry.

Chayote coming from any variety Sechium edule o guatila, It has a color ranging from dark to light green or yellow light green almost white. When tender has a shiny shell and hard consistency. It may be covered with spines or not. Chayote thornless has a smoother appearance and may have fewer cracks than the spiny chayote, when the product is ripened. Each chayote has a wide , flat seed , called Pip , which is also edible pulp . Chayote commonly weigh around 500 grams.

Kabocha coming from any variety Cucurbita maxima, Kabocha is hard, has knobbly-looking skin, is shaped like a squat pumpkin, and has a dull-finished, deep green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside, Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. An average kabocha weighs 2-3 pounds; a large specimen can weigh as much as 8 pounds.

Prickly Pear coming from any variety Cactaceae.. Prickly pears typically grow with flat, rounded cladodes (also called platyclades) armed with two kinds of spines; large, smooth, fixed spines and small, hairlike prickles called glochids, that easily penetrate skin and detach from the plant. Prickly pear species are found in abundance in Mexico, especially in the central and western regions, and in the Caribbean islands (West Indies).Maize and cornmeal (ground dried maize) constitute a staple food in many regions of the world.

Yellow Corn coming from any variety Zea mays. While the kernels that we commonly call "corn", corn is widely classified as a grain and is typically included in research studies of whole grain foods like wheat, oats, and barley. it actually comes in host of different varieties featuring an array of different colors, including red, pink, black, purple, and blue. Although corn is now available in markets year-round. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch. The six major types of maize are dent, flint, pod, popcorn, flour, and sweet.

BANANO of the variety Musa acuminata. Each bananito , weighing 60 to 80 grams and its size is 10 to 12 cm long . Baby bananas wear a thin, bright yellow signature peel. As their name suggests, they are petite in size, averaging only three to four inches in length. Baby bananas have a very dense creamy texture and once ripe their flavor is rich and sweet with vanilla and caramel undertones.

The cherimoya, also spelled cherimoya, is the fruit of the species Annona cherimola, which generally is thought to be native to Ecuador, Colombia, Peru and Bolivia.

The fruit is oval, often slightly oblate, 10–20 cm long and 7–10 cm in diameter, with a smooth or slightly skin. The fruit flesh is white and creamy, and has numerous dark brown poisonous seeds embedded in it.

Some characterize the fruit flavor as a blend of banana, pineapple, papaya, peach, and strawberry. The fruit can be chilled and eaten with a spoon, which has earned it another nickname, the ice cream fruit. Cherimoya is an excellent source of vitamin B6 and a good source of vitamin C, dietary fiber and riboflavin.

Guava (Crown Guava) coming from any variety Psidium acutangulum with colour (yellowish/greenish/ pink colour when the product is ripenned.

Weight: between 100 grams to 165 grams.

Purple Passion Fruit coming from any variety Passiflora pinnatistipula . The passion fruit is round to oval, dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. This fruit is round, oval and slightly thick dark purple shell that is wrinkled at maturity. It weighs between 40 and 50 grams and a diameter between 5 and 5.5cms. Its flesh is yellow to orange colors , acid and pleasant taste , with small black seeds inside. It is eaten raw or prepared as juices, cocktails , sauces , desserts and ice cream.

Mangosteen coming from any variety Garcinia mangostana. The fruit has a purple hard leathery rind and is the same size as a small apple. Inside there are typically five to seven seeds each with a sweet juicy cover of white flesh. The pulp, which is said to resemble a pineapple or peach in taste, is reputed to be a very delicious food.