From Farm to Shipment: How Egyptian Citrus Is Prepared for Export
Harvesting at Peak Maturity
The export process begins in certified farms where oranges and lemons are harvested at optimal maturity. Timing is critical to ensure ideal sugar levels, firmness, and external appearance.
Only fruits that meet export-grade specifications are selected for further processing.
Transportation to the Packing House
After harvesting, citrus fruits are transported quickly to packing houses to preserve freshness. Careful handling during transport minimizes mechanical damage and maintains product quality.
Sorting, Washing, and Grading
At the packing facility, citrus fruits go through several quality control stages:
Washing and cleaning to remove dust and residues
Sorting to eliminate defective or undersized fruits
Grading by size, color, and quality
This step ensures uniformity and compliance with international buyer requirements.
Quality Control and Compliance
Each batch undergoes strict quality checks to meet export regulations, including:
Compliance with Maximum Residue Levels (MRLs)
Visual inspection for defects
Weight and size verification
Only approved produce proceeds to packaging.
Packaging and Labeling
Fruits are packed in export-grade cartons designed to protect quality during transportation. Each carton is labeled with essential export information such as product type, origin, and batch details.
Proper packaging ensures citrus arrives fresh and market-ready.
Cold Storage and Shipment Preparation
Before shipment, packed citrus is stored under controlled temperatures to preserve freshness. Containers are prepared according to destination requirements to maintain quality throughout transit.
Ready for Global Markets
From farm to shipment, every step in the Egyptian citrus export process is carefully managed to deliver high-quality fruit to international markets.
This commitment to quality makes Egyptian citrus a trusted choice for importers worldwide.
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