Limoneira harvests in a manner that is safe for employees and limits fruit damage and disease. The company coordinates scheduling and information flows from our harvesting crews and packinghouse to limit fruit waste and maximize efficiencies.
In order to harvest fruit in a manner that is safe for workers and that produces higher quality, pest and disease-free citrus, Limoneira uses bins that are sanitized (free of sand and debris) and in good condition (no rough, abrasive surfaces) before being used in the field. All picking crews are trained in proper harvesting procedures to avoid cuts and bruises to the fruit. Pickers wear gloves and workers are provided with ladders, clippers, sanitation, and shaded break periods.
Harvesting crews do not pick up fruit that has fallen on the ground, and the company has an oil release protocol (penetrometer) to ensure that all fruit is ready for harvest. Foremen observe harvesting procedures and workers inspect fruit in bins for defects to monitor fruit quality. Additionally, workers inspect fruit for the quality of clipping (free of stem outs and long stems) and we ensure that all bins containing picked fruit are free of trash (branches, leaves, bottles) and damaged fruit (splits). Consolidation areas are provided to protect full bins from the sun on hot days. All harvesting equipment (clippers, ladders, bags, and trailers) is cleaned between orchard picks.
To learn more about Limoneira’s latest program, Take A Healthy Stand™, and all of the ways we can help you please visit TakeAHealthyStand.com.
Featured recipe idea: Orange Cinnamon Sweet Potato Muffins
¾ cup Limoneira navel orange juice
½ cup sweet potato puree
2 eggs or vegan egg replacer
1 cup baking flour of choice
½ cup blanched almond flour
½ cup sweetener of choice
1 teaspoon baking powder
1 ½ teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add eggs, sweet potato puree and orange juice. Whisk to combine.
Add sweetener, almond flour, baking powder and cinnamon. Mix to combine.
Add in baking flour and stir to combine.
Scoop mixture into lined muffin tin. Bake for 30 minutes.