THE STORY OF PAPAYA
Binh Dinh and Dong Thap provinces, famous for their immense fruit gardens, are sources for our papayas. Being grown by experienced farmers in nutritious land and suitable tropical climate conditions, those papayas are superficial to other types of papayas in different regions in Vietnam and worldwide.
The cultivation of papaya started with extracting the seeds from ripe fruit, followed by germinating the seeds in a pot and keeping them under sunlight. The seedlings may emerge in two weeks, and when they are 0.3 meters tall, they can be set out to the ground. Moreover, they have to live in well-drained soil as they cannot tolerate wet conditions. After six months of watering, weeding, and fertilizing, flowers would appear. When the fruits are medium-sized, farmers should protect them from pests by placing a paper bag over them until they are ripe.
Our factory has a particular standard for input papayas: they have to be in yellow, soft flesh, no preservatives and pesticide, a pleasing aroma, and tasty flavor. In the transporting process, these fruits are delivered to our factory in air-free styrofoam boxes. Those boxes must be able to resist shock while also ensuring maximum aeration.
Papaya is packed with a high amount of vitamin C, vitamin A, potassium, folate, calcium, and a small number of other minerals such as iron, magnesium, phosphorus, and calcium. Thus, they can help consumers reduce cancer risk, improve heart health, fight inflammation, support the digestive system and immune system, and protect skin from external damage.
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