Description
Cured after harvest to heal the skin and sweeten the flesh, then washed, graded and packed. Supplied to diaspora and ethnic retail in the UK and GCC, and to food processors.
- Varieties: Red-skin/white-flesh; orange-fleshed (Kabode, Vitaa) on request
- Sizes: 200–800 g tubers, graded S/M/L
- Packing: 6 kg or 10 kg ventilated cartons
- Storage: 13–15 °C (do not chill below 10 °C)
- Shelf life: 4–8 weeks cured
- MOQ: 1,000 kg
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