Brazil is the 2nd largest exporter of papayas globally, with an average production of 1.5 million metric tons/yr, covering an area of 32 thousand hectares, and with a nominal yielding close to 50 tons/ha. In addition to Espírito Santo & Bahia states - our main sources of supply - Rio Grande do Norte stands out in the activity, revealing a strategic factor during the peaking summer season, allowing us a logistic convenience to EU from December through March.

For commercialization and consumption, the fruits must be harvested when they present streaks or bands with 50% yellow color. Papaya has a very thin, easily damaged husk, and small injuries during the handling process can easily be a gateway for microorganisms to migrate. Therefore, after the initial stage of the harvest is done, the fruits are redirected to the hydrothermal treatment process, of which it requires a strict control of water temperature and immersion time, in order to monitor and maintain the fruit's metabolism and properties, and eventually preventing consequent loss of palatability. The hydrothermal treatment consists of in the immersion of fruits in hot water at 48ºC (±1ºC) for 20 minutes long, followed by another cold water dip at 8ºC (±1ºC) for the same period.

The papaya is harvested, transported to the shed where it receives the hydrothermal treatment, consequently handled through phytosanitary and waxing applications, both aiming for the cleaning of the fruits and to the control of anthracnose and other diseases that occur at this stage, mainly to the elimination of eggs from the fruit flies. This procedure will depend on the phytosanitary requirements imposed by the importing countries.

At the last stage the fruit runs into drying, selection and classification steps. Going to labeling, palletizing & cooling at 10*C, preserving the papaya for the exports.