Crop Production in bulk on Qoovee

Hello! We can supply cherries from the Aravan region, Kyrgyzstan. Harvest in mid-May. Up to 500 tons. Variety: Michurinka. 24-30mm

Wholesale frozen vegetables, fruits, berries, and semi-finished products. Vintage 2019 Our company Offers shock freeze products for sale. The advantages of this type of product: Freshness - This freezing technology prevents moisture loss and weathering of food and ready meals. Thus, after defrosting, the food has a wonderful fresh taste and smell, and is completely ready for further use or cooking. Nutritional value and taste correspond to freshly prepared dishes. Bacteriological environment. Due to the special temperature regime of shock freezing, all kinds of bacteria practically stop multiplying and die already in the first minutes of the beginning of this process. Thus, the processes of rotting and spoilage of the product are completely excluded, and the dishes after defrosting remain fresh and tasty. Preservation of vitamins and minerals. Shock freezing is a great way to preserve vitamins and minerals in vegetables and fruits that are lost during traditional freezing or storage outdoors, as well as to protect them from natural spoilage. Our assortment: For shock freezing, all fruit and vegetable products are used: tomatoes, bell peppers, various cabbages (broccoli, colored), eggplants, squash, etc., fruit: apricots, peaches, prunes, cherries, cherries, raspberries, strawberries, mulberries, figs, watermelons and so on, from greens, green onions, green spices, etc. We can consider proposals for joint activities on mutually beneficial terms for the packaging of soups at the request of the customer.

Chickpea (chickpea) - a traditional symbol of oriental cuisine, which reached us relatively recently and is just beginning to gain popularity. And for good reason. Due to its high protein content, chickpeas can completely replace eggs, and even meat, while reducing the amount of fat that vegetarians and dietary supporters really appreciate. Chickpea seeds - a source of zinc and folic acid, calcium, magnesium and also vitamins A, B1, B3, B6, C, PP.

Haricot beans - an annual herb. The stem is curly in some varieties, straight in the other; strongly branched, covered with sparse hairs. Leaves are trifoliate paired-pinnate, on long petioles. Flowers 2-6 on long stalks, from white to dark purple and purple, moth, collected in axillary racemes. Fruits are beans, pendant, straight or curved, flattened or almost cylindrical, from pale yellow and green to dark purple, with two - eight (according to other data, three - seven) seeds. Elliptical seeds, from white to dark purple and black, monochromatic or mosaic, speckled.

Mash (mung beans, golden beans) - small green oval-shaped beans with a glossy shine and smooth to the touch, plants from the legume family. This perennial grass was cultivated in ancient times by the Indians, and it was the people of this country who gave it the name in the Hindi language "mung". Thus, the historical homeland of Masha is the territory of Pakistan, India and Bangladesh, however, it is cultivated on an industrial scale in Indonesia, China, Myanmar, Thailand, the Philippines and throughout the subtropical zone of the globe. Cultivation of mung beans is also practiced in arid climatic conditions of some US states and regions of Southern Europe, where the harvest is carried out in two stages: in June, and then in November. This is due to the slow gradual ripening of seeds Masha, which are simply impossible to collect at a time.

Apples are an extremely valuable fruit. The pulp of apples contains many vitamins and minerals - C, B1 and B2, E, P, carotene, iron, manganese, potassium, calcium. Depending on the variety, apples contain different amounts of fiber, pectins, sugars, organic acids (tartaric, citric, malic, and chlorogenic), starch, fluorine, and zinc. Apple seeds contain the average daily iodine intake and up to 15% of fatty oil. Apple peel is very high in fiber, bioflavonoids, antioxidants.

Garlic is one of the most popular seasonings in the world: there are more than three hundred varieties of garlic, and they know it almost all over the world. Garlic bulbs and green sprouts (feathers) are eaten raw, added to salads, soups, stews, pickles and marinades.

Cherries are sweeter than ordinary cherries, they have colorless juice (red in cherries). As for the color, the berry is pink, red, yellow, almost black or almost white - everyone will find a variety to his taste.

With the advent of November, fresh persimmon appears on the market stalls - a real autumn fruit, both in color and in season. It is also astringent and astringent, and sweet - and depending on the variety, it requires different treatment.

Pumpkin - one of the most picturesque vegetables. Round, smooth, bright and brilliant - so we know and love her. There are a lot of types of pumpkins in the world, and some have a rather exotic look. The ways of their preparation are just as varied: these fruits are eaten raw, baked, added to pilaf and stews, stuffed (with rice, vegetables, fruits, nuts, minced meat), stewed with lentils, they make jam, soup (which can be served with table in the "pot" of pumpkin peel).

Plum (lat. Prunus) is a plant belonging to the family Pink and its fruits are the drupes, which are fruits. Fruits of plum have a juicy, firm flesh and a rather large bone, oblong or round, depending on the variety. Plum is considered a natural hybrid of turn and cherry plum (calorizator). The fruit is varied in shape and color, there are large and small oval and round plums, yellow, pink, purple and almost black. Often there is a light patina on the fruit, as if the plum were "sweating".

Vegetable is a biennial plant. Its roots are large, their weight reaches one kilogram. Color - maroon. Externally, the fruits look rounded or flat. Foliage wide, green shade. After planting in the ground in the second year, the period of flowering and the formation of seed material begins.

Turnip is a biennial herb of the cabbage or cruciferous family. In ancient Egypt, it was considered the food of slaves, and in Rome it was already one of the most common and edible vegetable crops. Turnip came to Russia from Greece (kalorizator). Turnips served as the main preventive measure that saved peasant children from rickets, bone diseases, and blood; decoctions from it were used as an expectorant and diuretic.

Radish (Raphanus) is a biennial herbaceous plant of the cabbage family; has many different varieties, differing in color and shape of the root. Coloring can be white, blue, violet, green or black; regardless of this, the pulp of the root is always white. In the wild form is found in Europe and temperate regions of Asia.

Radish is a vegetable annual that belongs to the genus Radish of the Cabbage family. There are biennial varieties of radish, but as a vegetable mostly grown annuals. Radish root crops, dense, juicy, having a pungent taste and fresh aroma (calorizator) are eaten. Often, young radish leaves are added to the dishes if they are not prickly.

Daikon (Japanese radish or baylobo) is a root vegetable, a type of sowing radish from the Cabbage family. Daikon was bred in Japan, while breeding a Chinese root vegetable called “loba” was taken as a basis. Over time, daikon spread throughout Europe, and the Mediterranean countries decided to argue with Japan for the right to be called the daikon homeland. But it was to no avail (kalorizator). Daikon is shaped like a carrot. The fruit is white, can reach half a meter in length and weigh more than 5 kg.

Tomato, tomato is one of the most popular vegetables in the world. Especially love him in the Mediterranean: among the Spanish, Italian or southern French dishes it is difficult to find a recipe in which there are no tomatoes. Their homeland is Latin America, from which the Spaniards took out yellow tomatoes in the 16th century (and the red tomatoes appeared in Europe after two centuries).

Nectarine is a fruit that looks like a peach, but is brighter colored and completely lint-free, its skin is smooth and glossy. There is a misconception that nectarines are a hybrid of peach and plum, in fact - it is a natural mutation of the peach, the so-called "error of nature." For the first time, nectarines were described in the beginning of the 17th century in the books of English botanists, who began to notice that, under unfavorable natural conditions, smooth fruits began to appear on some peach trees (calorizator). Unusual peaches differed from the usual juiciness and sweetness, so breeders began to specifically implant the buds of mutating plants on ordinary peaches. An interesting fact is that sometimes nectarines may appear on peaches in a certain year, and vice versa - not.

Peach, peach tree (lat. Prunus persica, which means "Persian plum") - a plant from the family Pink, a subgenus of Almonds. The tree is very similar in appearance to the almond in everything except fruits. Presumably peach trees came to us from China, but this is not known for certain. They grew up in the wild in northwestern India, then they began to cultivate, penetrated into Persia, and after that they were already brought to Italy - so the peaches came to Europe.

Bulgarian pepper - in cooking, the fruit of the herb of the same name. In its structure, it is a false hollow berry with many small seeds inside. Appearance is characterized by a bell-shaped form, large size and color in various bright shades of red, yellow, orange and green colors. The flesh contained under the thin skin has a crisp structure and a more intense sweet taste than other types of vegetable pepper.

Thermophilic plant bitter pepper is a branching grassy annual with a height of 30-50 centimeters. Saturated green leaves have an elongated shape. Depending on the variety, the fruits of bitter pepper can be from 1.5 to 14 centimeters in length. In the process of ripening, the fruits acquire a bright red color, but they can be plucked for cooking even in green. Pepper contains a whole range of essential vitamins, as well as essential oils and carotene. The use of pure pepper in its pure form is quite controversial. Most often it is used as a condiment to meat and fish dishes, or added to winter preparations.

Common cucumber, or he - sowing cucumber (latin. Sucumis sativus) - herbaceous annual plant of the pumpkin family. This plant with oblong green fruits known to mankind for more than six thousand years. Homeland cucumber - the foot of the Himalayas, tropical areas of the Indian Peninsula, he also met in some areas of Egypt. In the wild form are still found in the Indian tropics, but due to the high content of cucurbitacides, which give the fruit a bitter taste, they are not consumed. Among cucumber crops, there are currently many different varieties. We have cucumbers cultivated approximately from the end of the XVI - beginning of the XVII century. As soon as they became ubiquitous in Europe, they occupied an honorable place among regularly eaten vegetables.

Carrots are perhaps the most popular root vegetable after potatoes, and this is not by chance: carrots contain all the vitamins and microelements that a person needs. The bright orange carrot we used to spread in Europe only in the XVII-XVIII centuries, before the Europeans ate mostly white and purple. The red color of carrots depends on the presence of beta-carotene in it: the larger it is, the brighter and healthier the carrot is (by the way, no other vegetable or root crop is equal to the amount of beta-carotene).

Onion - an onion of the same name plant, one of the most common vegetable crops in the world. In addition to it, the leaves of young plants are used for culinary purposes.

Leek (pearl onions) - the stem and leaves of the plant of the same name, one of the varieties of onions, cultivated in regions with temperate and cold climates. They are less intense than those of onions, spicy taste.

Lemon is the name of a plant of the citrus family and fruits of the same name. Such countries as India are considered the birthplace of this fruit, from where it spread first to China and the countries of Southeast Asia, and then to Europe and around the world. And today, this fruit is widely distributed in most countries with a subtropical and tropical climate. The fruit of a lemon is an elongated oval (length 6–9 cm, diameter 4–6 cm), tapered to both ends, and covered with a dense, tuberous skin of a light yellow color. The light yellow pulp of lemons has a characteristic sour taste and, like other citrus fruits, is divided into lobules, inside of which there are small dense bones. Lemon is widely used in the cooking, medicine and cosmetic industries.

Brussels sprouts - vegetable culture, belonging to the cruciferous family. This biennial plant (blooms and produces seeds only for the second year of life) with a thick stalk reaching a height of 60 cm or more, in the axils of its long, oblong leaves, litters form tiny walnut-sized copies of the cabbage heads. Such coaches weigh about 10 grams each, and on one stem they can grow to hundreds, although on average there are usually no more than 50.

Peking cabbage or Chinese cabbage is the name for the cruciferous vegetable of the Cruciferae family, mainly grown as an annual. Ripe Peking cabbage forms an oblong cylindrical head, at the base the leaves have a white vein, the leaves form a loose socket. The color of the leaves varies from light yellow to bright green, the leaves have wavy or jagged endings. The taste of Beijing cabbage is quite delicate, includes the taste of cabbage and salad, the closest is Beijing cabbage to Romano salad. The leaves are juicy and crunchy, elastic, but not firm.

White, in essence, cabbage is called cauliflower, because not leaves, like ordinary cabbage, are eaten, but flowers. More precisely, shoots with buds that were tied, but did not manage to be untied. Of all the types of cabbage, cauliflower is the most nutritious: there is more protein in it than in white cabbage, one and a half times, and vitamin C in two.

Broccoli - green cabbage; according to some historians, it was her who was sent to grow Roman patricians and emperors in philosophical isolation. Mark Twain called broccoli cabbage with a university education. This is exactly in the sense of the metaphor of its properties, but not quite true in terms of biography. Broccoli has the same peasant origin and education as most cultivated vegetables originated in the Mediterranean. The main types of broccoli vary in color (different shades from green to purple), the shape of inflorescences (from thin broccolini stems to weighty emerald broccoli romanesco). Broccolini, by the way, fully justifies Mark Twain's words about university education - she was brought out at Yokohama University. Broccoli can be eaten raw, steamed, baked and stewed.

Garden cabbage (lat. Vrssica olerаcea) is a biennial plant of the cabbage family, a vegetable cultivated on an industrial scale. Nowadays, wild cabbage no longer occurs, there is an assumption that its homeland was the coast of the Mediterranean Sea. The most familiar to us culture is white cabbage and red cabbage. They differ mainly in the color of the leaves, in white - the leaves are white-green, and in the red - reddish-purple.

Capers are the unblown buds of the thorny bush Capparis spinosa. In their raw form, they are inedible, they are marinated in vinegar and salt. By size, capers are divided into non-pareile, surfines, capucines, capotes and fines - the larger the buds, the more expensive, tastier and more convenient to use. In the pickled form, they acquire a decisive spicy-mustard flavor and aroma. Capers are used as seasoning and as a garnish, but in this and in another quality with them you should not overdo it. It is too strong a tool, and it pulls the whole blanket of taste upon itself.

Zucchini is the fruit of a herbaceous plant of the same name, one of the many representatives of pumpkin plants. Appearance is characterized by an oblong shape and color in various shades of green, but yellow. In addition, some varieties can be painted black or white. For culinary purposes, the tender, fleshy flesh contained under the thick, hard skin is used. Young, unripe fruits are better suited for eating.