Featured, Kitchen

Sinaloa Hot Sauce (Mango Habanero Sauce)

July 8, 2016

Sweet Plus Heat

ataulfo habanero hot sauce salsa sauce

Nissa

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The Kent Mango

The Keitt Mango

As the season kicks off and we await the first #mangoes to cross the border, it’s a great time to revisit who we are and what we stand for—a little refresher or something new to learn!

Seeds planted in the early 1970’s gave rise to Crespo Organic. Here is Our Story- El Grupo Crespo/the Crespo family of Rosario, Sinaloa, Mexico🥭🌳🇲🇽

#WeAreTheMangoExperts #HechoEnMexico #OurStory

Empaque Don Jorge (EDJI) as its called, was named after Robert’s father Jorge Longinos Crespo or Don Jorge as he was called🥭🌳🇲🇽

The facility originally packed chili peppers and has packed everything from squash, tomatoes and watermelons in addition to mangoes. It was one of the originals exporting Mexican #mangoes all over the globe to France, Spain, Germany, Holland, New Zealand, USA, Canada and Japan to name just a few.

Today the company packs only for the US/Canadian markets to optimize the process. Each country has a magnitude of different requirements, it nearly impossible to maintain
top efficiencies and deliver high quality with multiple focus’ and product specifications, not to mention doing all that for profit.

Empaque Don Jorge was always impressive beyond its time. It continues to be expanded and improved since the original and large revamp in 2016, funded in part by the family’s conversion into the DIRECT TRADE method of growing, packing, shipping and marketing mangoes; organic and conventional.

It packs El Grupo Crespo’s Crespo Organic & RCF, Mango King & Mango Queen brands as well as over 15 other major mango labels in the US/Canadian market🥭🇲🇽🌳

#EDJI #HechoEnMexico #WeAreTheMangoExperts #CrespoOrganicMangoes are #DistributedByRCF

🥭
Our Mango Harvesters are #CrespoPeople 🥭🌳❤️ !!

Our mango season is about to begin and we want to showcase some of the people that make it possible to get Crespo Organic Mangoes from Orchard to Table.

Mango harvesting is one of those jobs that in theory seems like it would be dreamy. Waltzing through the mango orchards plucking ripe mangoes from the tree! In reality it is like that – sometimes- and sometimes it’s really hot and difficult and takes skill and precision. Like most jobs there are good and bad parts to it, but generally speaking the harvesters have quiet jobs. These skillful experts often move all over #Mexico with the mango harvest, gaining more money because of their expertise. Some harvesters start in Chiapas in late January and worth their way up with the entire Mexican #mango season, ending in Los Mochis Sinaloa🥭🇲🇽

Our harvesters are made up of a combination of the local community that surrounds us (over 4 generations) and some of the roving harvesters – most of which work with us all season and have for many seasons.

The mangoes are harvested at a specific maturity and the mango harvesters have like a mango picker whisper quality about them. It’s an expertise, the pickers excel at the precision choosing of the perfect maturity. All the mangoes in Mexican mangoes are picked by hand using a long mango “picking pole”. The picking poles have nets or buns attached to them, and a cutter that cuts the mango from the branch and the fruit lands in the net or basket, the harvester then they physically remove the mango from the net or basket and places it in a collecting container (in our case plastic totes). Depending on the varietal and the timing in the season of the orchard latex can run down the fruit once picked so the harvesters have to position, he mangoes in the bins precisely- the job is filled with precision

Fine Print: there are tons of little food safety protocols and procedures to this process as well which makes the work all that more complex and detailed! The pickers 🥭🇲🇽🌳❤️

#CrespoPeople #InTheOrchard #Grateful #WeAreTheMangoExperts #MangoJoy #EDJI #EDJII #MangoJoy