Producing

Healthy Products

At Alphagreen, we firmly believe that success in vegetable production greatly depends on a sound plant. Major factors that should be carefully taken into consideration during the planning stage of the farming process are: site selection, water quality, variety selection, as well as market demands.

Our experts make the right decisions when it comes to the whole production phase in order to ensure the complete success of the operation, all while working within a risk management framework to constantly improve decision-making.

We always seek and welcome all kinds of research on refining production and marketing practices to continue producing healthy products and enhancing profitability. Alphagreen is also committed to wildlife conservation within its farming community by conserving and enhancing the biodiversity of the local farm environment.

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Alphagreen always seeks to implement

the best production practices

1 1
cultivar / seed choice
2 2
Land / Site selection
3 3
Nursery Management
4 4
Land Preparation
5 5
Soil Analysis / water Analysis
6 6
Crop Rotation
7 7
Fertigation Management
8 8
Irrigation Management
9 9
Pest and disease Management
10 10
Spacing and plant density
11 11
Postharvest Management
12 12
Distribution Of crops

Operations & procedures

Sowing

At Alphagreen, operations and procedures are carried out with utmost care and according to the highest standards. The Sowing procedure is all about the operation of the sowing machine and the ability of the technical assistant to keep track of the stock of materials.

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NURSERY MONITORING

Nursery Monitoring is considered to be a very crucial stage as it involves the initial growth of the crops. The results and outcomes from monitoring the nurseries indicate the required actions to improve or sustain the quality and safety of the crops. This procedure outlines what needs to be examined during the inspection of the nursery, taking into consideration the IPM (Integrated Pest Management) and the "Economic Threshold".

lAND PREPARATION

The Land Preparation Procedure outlines the requirements when preparing a land for farming. Only after dividing the land into plots and sectors, the Farm Operations Manager makes sure that the land is cleared, cleaned, plowed, leveled, drains are placed, pipelines for drip irrigation are erected, and sanitary facility is constructed and that the area is fenced when applicable.

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sITE RISK ASSESSMENT

The results of the assessment are used to determine whether the site is put into crop production. Risks identified during assessment are ranked as low or high risks and corrective actions are taken accordingly. When the need arises, records are maintained to ensure that effective control measures are in place. A risk assessment is also present to identify all potential risks that might face the production process.

crop rotation

Within the Crop Rotation Procedure, it is recommended to regularly change the type of crops grown in the farmlands since different crops have different nutrients requirements. This will reduce the risk of draining the soil of specific nutrients and also reduce the incidence of pests and diseases.

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HARVESTING

Prior to each harvest, a pre-harvest risk assessment is held to make sure that the harvested area is clean and ready and that the harvested lettuces are in good condition in terms of color, odor, shape, and weight.

During harvesting phase, the lettuce is handpicked, packed, and placed into clean cartons to be transported to Alphagreen fridges.

All workers involved in the harvesting process are trained on personal and general hygiene requirements.

PERSONAL HYGIENE TRAINING

During all these procedures, neither cartons nor crates nor packing bags touch the soil, and pallets are used in order to prevent the lettuce containers from touching the soil. If bits of packaging material remain in the field, they will get collected and presented for recycling.

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HAND WASHING

Whether it is at the farm production level (on-farm transport) or at dispatch (in the collection area), all those in charge of transporting fresh produce must make sure that the hygiene requirements are met before loading the produce onto the trucks or other means of transportation.

Hand washing procedure is extremely strict for workers must clean their hands thoroughly before entering the food operation area and gloves must be used for handling harvested products. Hands should be washed prior to putting on gloves and post to changing them. At each production stage of every single procedure, hygiene conditions must be well-observed.

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