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Summary
- Established in 2019.
- Has production, distribution and exporting activities .
- Offers fresh Hass avocado, guacamole, avocado oil, Persian lime and coffee beans.
- Exports to the USA, UK and European union.
- Global GAP, SMETA, FDA, Primus and BSCI certified.
- Has production, distribution and exporting activities .
- Offers fresh Hass avocado, guacamole, avocado oil, Persian lime and coffee beans.
- Exports to the USA, UK and European union.
- Global GAP, SMETA, FDA, Primus and BSCI certified.
Company Story
Company Details
Mexico
Name
Agrowth
Country
MexicoSign in or create an account to explore full company details
Verification Details
Basic Information
Official website: Agrowth
Business registration number: 86751
Reviewed by Tridge
No documents provided yet.
Products
Photos & Videos
Photos
Avocado
The word "avocado" comes from the Spanish aguacate, which in turn comes from the Nahuatl word āhuacatl [aːˈwakat͡ɬ], which goes back to the proto-Aztecan *pa:wa which also meant "avocado".
Hass Avacado is one of the most nutritious Mexican fruits available year round and accounts for 80% of cultivated avocados in the world.
It´s rich flavor and nutritional value makes the avocado one of the most sought after fruits worldwide, it is considered a superfood.
It is a protein and healthy fat provider as well as a vitamin source, which makes it a fundamental element in a daily diet.
By nature, it is a great product for exportation to Europe, since its lyfecycle matches a perfect timing for consumers.
Hass Avacado is one of the most nutritious Mexican fruits available year round and accounts for 80% of cultivated avocados in the world.
It´s rich flavor and nutritional value makes the avocado one of the most sought after fruits worldwide, it is considered a superfood.
It is a protein and healthy fat provider as well as a vitamin source, which makes it a fundamental element in a daily diet.
By nature, it is a great product for exportation to Europe, since its lyfecycle matches a perfect timing for consumers.
Guacamole
The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwakaˈmolːi], which literally translates to "avocado sauce.
Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
National Guacamole Day is celebrated on the same day as Mexican Independence Day, September 16.
Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
National Guacamole Day is celebrated on the same day as Mexican Independence Day, September 16.
Lemon
In Mexico, two varieties of Lime are cultivated (30% Persian lemon and 70% Mexican lemon), which are quite well differentiated by producing areas, land types (irrigation or temporary), marketing schemes, etc., however, both varieties , they complement each other naturally to satisfy market demands (both national and international).
The Persian or "seedless" lemon is dedicated almost exclusively to export, this citrus in recent years has had a significant boom, which has allowed to increase the harvested area and production.
For its part, the Mexican is destined to supply the national market, due to its greater preference by consumers.
Lemon is the second most important citrus in our country, both for its fresh consumption and for its industrial use.
Within the world context, Mexico is considered the main producing country in both varieties.
The Persian or "seedless" lemon is dedicated almost exclusively to export, this citrus in recent years has had a significant boom, which has allowed to increase the harvested area and production.
For its part, the Mexican is destined to supply the national market, due to its greater preference by consumers.
Lemon is the second most important citrus in our country, both for its fresh consumption and for its industrial use.
Within the world context, Mexico is considered the main producing country in both varieties.
Cactus Tortilla
Opuntia cactus, also known as “prickly pear,” has been part of the Mexican cuisine since prehispanic times.
Ancient cultures considered the cactus to be a sacred food, a supreme plant among kings and warriors for its high nutritional contribution.
The green pads of the cactus are cleaned, cooked and added to tacos, egg dishes, salads and any dish you can imagine .
Although it is very common to eat it in Mexico, it is not really a common product in other places.
Since 2017, FAO is making an effort to educate communities about its great nutritional value, accessibility, flavor and low environmental impact.
Ancient cultures considered the cactus to be a sacred food, a supreme plant among kings and warriors for its high nutritional contribution.
The green pads of the cactus are cleaned, cooked and added to tacos, egg dishes, salads and any dish you can imagine .
Although it is very common to eat it in Mexico, it is not really a common product in other places.
Since 2017, FAO is making an effort to educate communities about its great nutritional value, accessibility, flavor and low environmental impact.
Barbacoa (Taco Meat)
In Mexico, the term BARBACOA is mainly applied by referring to the traditional method of preparing various meats, cooking them in their own juice or steam.
Selected meat, preferably a young sheep, should be lightly seasoned and usually wrapped in maguey pencas.
The oven is also coated with maguey pencas, which will serve as an insulator and that will give the meat its characteristic flavor.
A container is placed under the meat, which will serve to capture the juice that the meat releases during its cooking (this juice is known as consommé).
The whole oven is covered or coated, usually with the same pencas. A fire is lit under the furnace, in which various materials (usually wood logs) are used, and allowed to cook for about 12 hours.
Selected meat, preferably a young sheep, should be lightly seasoned and usually wrapped in maguey pencas.
The oven is also coated with maguey pencas, which will serve as an insulator and that will give the meat its characteristic flavor.
A container is placed under the meat, which will serve to capture the juice that the meat releases during its cooking (this juice is known as consommé).
The whole oven is covered or coated, usually with the same pencas. A fire is lit under the furnace, in which various materials (usually wood logs) are used, and allowed to cook for about 12 hours.
Videos
AVOCADO PROCESS
MEXICAN HASS AVOCADO
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