Exceptional Product, High Standards

Conventional and Organic Produce at Green Life Farms

It’s more than just produce. Our quality ingredients are carefully crafted, expertly packed, and grown with the highest agricultural and production standards in mind. With a commitment to both conventional and organic farming, our over 20 varieties of fruits and vegetables meet a variety of consumer needs. Packaged and stored in appropriately hydrated and ventilated containers, our expert team ensures product quality and stability before it is loaded and shipped to our customers.

Commodity Calendar

From nutritious greens and hearty roots to succulent fruits and flavorful herbs, you can count on Green Life Farms quality, visual appeal, and robust taste. Be sure to reference our Seasonal Chart to know when your favorite produce is in its prime.

Produce	Conventional	Organic
Asparagus	Mid-September though Mid-June	End-December through Mid-April
Beets	Mid-November through May
Broccoli	All Year	Mid-December through Mid-February
Cauliflower	November through Mid-March
Corn	April through Mid-July
Celery	Mid-December through Mid-April	Mid-December through End-February
Cilantro	All Year
Dry Onion Red	End-April through May	End-April through May
Green Onion	All Year
Kale	End-October through Mid-April	End-October through Mid-April
Leek	December through May
Parsley(Curly)	All Year
Parsley Italian	All Year
Radish	All Year
Watermelon	All Year

Green Life Farms Vegetables

Asparagus

Our asparagus is harvested when the stems with buds reach 9 inches in length. They are then packed in varying quantities in ventilated, pyramid-shaped boxes containing soaked pads underneath to maintain proper humidity. The boxes are then hydro-cooled, then stored in our cooler until they are loaded and shipped.

QUALITY

Fresh asparagus have dark green and purple varieties. They are firm, tightly closed tips. Stalks are straight, tender and glossy in appearance.

TEMPERATURE

0°-2°C (32°-35.6°F). The storage life of asparagus is typically 14-21 days at 2°C, and can be extended up to 31 days by 7-10 days of storage at 0°C, along with atmospheric modification. Extended storage (10-12 days in the air at 0°C may cause chilling injury.)

NUTRITIONAL VALUE

Asparagus is packed full of antioxidants and glutathione (for healthy cell production in the body.) It is a great source of vitamins A,C,E, K and folate. Asparagus is high in fiber and low in calories. It is considered to be an anti-aging vegetable due to its high antioxidant and anti-inflammatory properties.

Beets

Beets Our beets are carefully tied and bunched at full-length, or partially removed to no less than 6 inches. Beets with short-trimmed tops show leaf stems to no more than 4 inches in length. Beets with tops completely removed are cut at no more than one-half inch in length.

QUALITY

Our beets are well-trimmed, firm, fairly smooth, well-shaped and clean. Bunched beets or beets with short-trimmed tops are fresh and free from decay. All of our beets are free from soft rot, and/or damage caused by cuts, freezing, growth cracks, disease, rodents, insects, mechanical mishaps, or other means.

TEMPERATURE

Beets are held at 0°C (32°F) and 98 to 100% relative humidity and remain fresh and flavorful up to four weeks. Thermal packaging, icing, and perforated polyethylene film liners are used to maintain quality and freshness. The storage life of beets at 10°C (50°F) is 7-10 days.

NUTRITIONAL VALUE

Beets are rich in essential minerals like iron and potassium (essential for strong blood, as well as healthy nerve and muscle function); along with manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain immune-boosting vitamin C, along with the B vitamin folate, which helps reduce the risk of birth defects.

Broccoli

Brocoli Broccoli crowns and China-cut crowns and florets are bundled in packs of 14 and 18. They are packed immediately in the fields using our state-of-the-art harvesting machines, then transported to our packing sheds to be vacuum-cooled (or iced), depending upon our customer’s preference.

QUALITY

High-quality broccoli should have dark or bright green closed florets. Broccoli heads should be compact, with cleanly cut stalks of the required length. There should be no yellow florets or discoloration on the stems.

TEMPERATURE

Low temperature is extremely important to achieve an adequate shelf-life for broccoli. A temperature of 0° is required to optimize a storage life between 21-28 days. Broccoli heads stored at 5° can have a storage life up to 14 days, while stored at 10° will have a storage life up to 14 days.

NUTRITIONAL VALUE

Broccoli is also a good source of dietary fiber, and is rich in minerals such as magnesium, zinc, potassium, manganese, phosphorus copper, choline, iron, niacin and selenium. Broccoli is also high in vitamins A (carotenoids), B1, B5 (pantothenic acid), B6, and E. Broccoli also supplies a healthy dose of calcium for healthy bones, protein and omega-3 fatty acids.

Celery

Celery Celery is washed and packed immediately in the field using our custom stainless-steel equipment. Due to customer demand, we harvest and pack our celery stalks (or hearts) in numbers of 24, 30 or 36. They are then transferred to our packing sheds where they are cooled and stored in our vacuum cooler, then stored in our standard cooling room until the products are loaded and shipped.

QUALITY

Our celery is well formed with straight, clean stalks of a medium-to-dark green color, along with a fresh, crisp consistency. We eliminate any celery that is dehydrated, or presents a blackened heart, brown stem or soft-rot. Signs of freeze-damage, growth cracks, horizontal cracks, pithy branches, seed stems, suckers, wilting, blight, insects, disease or mechanical damage are swiftly rejected.

TEMPERATURE

Optimum conditions for celery involve pre-cooling the stalks (or hearts) in our vacuum cooler, then storing them in our cool room at 0°-2°C to maintain the ideal temperature until our client receives the product. This ensures that our celery sustains optimum quality for 5 to 7 weeks.

NUTRITIONAL VALUE

Celery is rich in potassium for fluid muscles, and dietary fiber for detoxification and bowel regularity. It is a good source of vitamins A (carotenoids), B2, B5 (pantothenic acid), B6, and C. It contains minerals such as calcium, phosphorus, manganese, magnesium and copper. It is also an excellent source of vitamin K (for strong blood), and molybdenum (which breaks down certain amino acids in the body.)

Cilantro

Because of the delicate nature of cilantro, we pay extra attention to details. Our cilantro is packed in the field using clean, custom stainless-steel equipment. Every field worker wears gloves and maintains strict harvesting practices according to our food safety rules. We are also fully equipped to accommodate custom packing requests, handled in our packing shed.

QUALITY

Once the cilantro has been packed in the field or packing shed, the products is iced on our ice injector which reduces the temperature, the preserved in our specialized ice box for sustaining optimum conditions to extend shelf life. Our cilantro is fresh and green, free of yellowing leaves, decay, insect infestation or mechanical damage. Leaves are uniform in size. Flavor and aroma are strong and characteristic of cilantro.

NUTRITIONAL VALUE

Cilantro’s deep-green leaves contain healthy amounts of antioxidants for healthy cell production. It is rich in chlorophyll, essential oils and dietary fiber for detoxifying the blood and maintaining healthy cholesterol levels. Cilantro is extremely low in saturated fat and calories. It is a good source of vitamins A, C, E, and K, along with calcium, iron, potassium, and magnesium.

Dry Onion, Red

Dry Onion, Red Our onions are sized according to USDA standards. When our onions are at the right stage of size and maturity, we harvest and undercut the bulbs and let them dry in the fields until 5-8% of the weight is moderated. We then harvest and transport our crops to our dedicated packing shed where they are sorted and bagged, using our automated packing process.

QUALITY

We select and pack mature, properly firmed, and well-shaped onions. We eliminate doubles and bottlenecks. They are free from sprouting, decay, wet sun-scaling, dry sunken areas, and other damage caused by seed-stems, splits, sunburn, staining, dirt mechanical damage, or disease and insect-caused defects.

TEMPERATURE

Optimum temperatures for field curing are temperatures of at least 24°C degrees (75°F), or exposure for 12 hours up to 30 to 45°C (86 to 113°F) for forced air-curing. Mild onion storage lasts up to .5 to 1 month at 0°C (32°F). Pungent onions last from 6 to 9 months at 0°C (32°F).

NUTRITIONAL VALUE

Onions are high in vitamin C and folic acid and minerals calcium and iron. They are a good source of protein, amino acids and dietary fiber. Onions also contain quercetin (a flavonoid, antioxidant compound which helps prevent cell damage). They are low in sodium and contain no fat.

Green Beans

Our green beans are harvested at the peak moment as they are rapidly growing and developing. They are harvested when the fruit is bright green, the pod is fleshy and seeds are small and green.

QUALITY

Beans are tender but firm, well-formed and straight, bright in color with a fresh appearance. They should snap easily when bent. Broken leaves, stems, beans and blossom remains, along with insect damage are rejected during the harvesting process.

TEMPERATURE

Optimum temperature for green beans is 5-7.5°C (41-45°F). Relative humidity is 95-100%. Very good quality can be maintained at temperatures below 5°C after 7-8 days. A shelf-life of 8-12 days is expected with temperatures at 5-7.5°C (41-45°F).

NUTRITIONAL VALUE

Green beans are a great source of protein, vitamins A, B6 and C and K, along with folate, thiamin, riboflavin, niacin, calcium, iron, manganese, magnesium, phosphorus, potassium and copper. Green beans are low in sodium, very low in saturated fat and cholesterol, and high in dietary fiber.

Green Onion

Our green onion crops are harvested according to the mean diameter of the base plate of the immature bulb. This diameter is between .6 and 1.3 cm (1/4 to ½ inch) which also defines the size that it will go on small, medium, or large. We cut the roots in the fields to ¼ to ½ inch in length and trim the green onion stalks to a length of 11 inches. The crops are then transferred to our packing shed, where they are washed and carefully packed.

QUALITY

Our green onions have a thin shank of at least 5 to 7.5 cm (2-3 inches) in length, They are well formed, uniform in shape, thin-necked, turgid, and bright in color. They are well-cleaned, free of broken or crushed leaves and dehydrated clipped ends, and free from excessive roots, decay, insect injury, and mechanical damage.

TEMPERATURE

Green onions held at 0°C (32°F) and a 98 to 100% relative humidity will remain fresh and flavorful for up to 4 weeks. Packaged icing and perforated polyethylene film liners are used to maintain quality. The storage life of green onions at 10°C (50°F) is 7 to 10 days. Green onions benefit from light misting.

NUTRITIONAL VALUE

Green onions are very low in saturated fat, cholesterol, sodium, and dietary fiber. They offer a good source of vitamins A, B6, C, and K, along with copper, thiamin, folate, magnesium, phosphorus, zinc, riboflavin, calcium, iron, potassium, and manganese.

Kale

Kale Our Kale is carefully packed in the field while maintaining strict food safety standards. Every leaf we pack is well-trimmed to no more than ¾” from the outer leaves. For specialized orders, we have full packing capabilities in our storage shed.

QUALITY

Our kale consists of one variety (which varieties – do you include Tuscan kale?) which is well-trimmed, and free from decay, discoloration, wilting and damage caused by seed-stems, bud burn, freezing, dirt, diseases, insect infestation or mechanical destruction.

TEMPERATURE

Our Kale is carefully stored at 0°C (32°F) with 98 to 100% RH. Storage at -1°C (31.1°F) may cause freezing, while storage at 1°C (33.8°F) may promote senescence-related storage losses, especially if held in long-term storage. High RH minimizes decay; lighting in storage reduces physiological disorders, specifically leaf yellowing, and weight loss.

NUTRITIONAL VALUE

Kale is known to be an excellent source of vitamins A, B1, B2, B3, B6, C, E, folate, and notably, vitamin K (for strong blood.) It is also rich in calcium, copper, iron, manganese, magnesium, phosphorus, potassium, omega-3 fats and protein.

Leeks

Leeks All of our leeks are firm and smooth, free of blemishes, and have characteristic white stems with dark green leaves. The cut bottoms are flat, as rounded bottoms may indicate prolonged storage and cut at the appropriate length. We pack and wash them in our packing shed to reduce dirt damage and ensure a clean product.

QUALITY

Leeks are pre-cooled in our hydro cooler. After being washed and packed in a carton or RPC box, the product is topped off with crushed ice. This helps maintain optimum temperature conditions for extending its post-harvest life. Leeks are trimmed so that only a 30.5 cm (12 in) portion of the green top remains. Upon client request, leeks can be bunched in groups of 3 (depending on diameter), and placed in polyethylene film bags to prevent moisture loss.

TEMPERATURE

Leeks can be stored for 2 to 3 months at °C (3°F), with 95 to 100% RH. High RH is essential to prevent wilting. Good refrigeration retards elongation and curvature that develops in leeks at 10 to 2°C (50 to 7°F). Leeks held in polyethylene-lined crates remain saleable for 5 to 6 weeks at °C (32°F), and under crushed ice: 4 weeks at °C.

NUTRITIONAL VALUE

Leeks are an excellent source of vitamin K. They offer a good source of vitamins A (carotenoids), B6, C, and E, along with folate, calcium, copper, iron, manganese, magnesium, dietary fiber, magnesium, vitamin E, calcium and omega-3 fatty acids.

Parsley

parsley Depending upon client preference, offer plain and curly parsley. We generally harvest parsley after 70 to 90 days of planting. Due to the delicate nature of parsley, our harvesters and packers abide by strict food safety procedures that keenly distinguish the quality of our product.

QUALITY

After being packed in the fields, our parsley is cooled and iced in a temperature-controlled ice injector which removes heat that was generated from the field. Our products maintain variety consistency, never mixing curly with plain. You’ll find a rich, green color, which is free from decay or any kind of damage, defects or seed stems.

TEMPERATURE

Optimal storage conditions are 0°C (32°F) with 95 to 100% relative humidity. With these conditions, parsley can last up to 1 or 2 months, compared to only 3 days at 18 to 20°C (64 to 68°F). The end-point of storage takes place when parsley wilts, at around 20% of weight loss.

NUTRITIONAL VALUE

Parsley’s deep green leaves are rich in chlorophyll (good for the blood), and is high in vitamins A, B5 (pantothenic acid), B6, C, E and K, along with folate, calcium, copper, iron, niacin, manganese, magnesium, phosphorus, potassium, riboflavin, thiamin and zinc. Parsley offers a very good source of dietary fiber and protein.

Radish

We bunch and pack our radishes in cartons, top them with ice and pack them with polyethylene bags of different sizes. Radish harvesting is dependent upon the days of post-seeding which may vary from 30 to 60 days. We offer both mild flavor and crisp radishes with a minimum size of 5/8 Inches.

QUALITY

Red radishes are well-formed, smooth-skinned, firm but of tender texture and uniform in shape per variety. Bunched radish tops are fresh in appearance and turgid. They are free of freeze injury, seed-stalking, yellowing or other forms of discoloration, disease, decay and insect infestation, as well as growth and/or harvest damage.

TEMPERATURE

The optimum temperature for radishes is 0°C (32°F), and a relative humidity of 95 to 100%. Rapid cooling is essential to achieve the full storage potential for bunched and topped roots. Radishes can also be packed and topped with ice, which allows for an acceptably maintained quality for 7 to 14 days with tops, and 21 to 28 days with tops removed.

NUTRITIONAL VALUE

Radishes offer a healthy dose of dietary fiber, along with vitamin C for building immunity and fighting free radicals. They also contain vitamin B6, along with folate, riboflavin, and potassium, as well as good amounts of copper, magnesium, manganese, and calcium. Radishes can also regulate blood pressure, relieve congestion, and respiratory ailments. They are antibacterial, antifungal, and detoxifying.

Green Life Farms ORGANIC VEGETABLES

Asparagus (Organic)

QUALITY

Fresh asparagus has dark green and purple varieties. They are firm, tightly closed tips. Stalks are straight, tender, and glossy in appearance.

TEMPERATURE

0°-2°C (32°-35.6°F). The storage life of asparagus is typically 14-21 days at 2°C and can be extended up to 31 days by 7-10 days of storage at 0°C, along with atmospheric modification. Extended storage (10-12 days in air at 0°C may cause chilling injury.)

NUTRITIONAL VALUE

Asparagus is packed full of antioxidants and glutathione (for healthy cell production in the body.) It is a great source of vitamins A, C, E, K, and folate. Asparagus is high in fiber and low in calories. It is considered to be an anti-aging vegetable due to its high antioxidant and anti-inflammatory properties.

Broccoli (Organic)

brocoli organic Broccoli crowns and China-cut crowns and florets are bundled in packs of 14 and 18. They are packed immediately in the fields using our state-of-the-art harvesting machines, then transported to our packing sheds to be vacuum-cooled (or iced), depending upon our customer’s preference.

QUALITY

High quality broccoli should have dark or bright green closed florets. Broccoli heads should be compact, with cleanly cut stalks of the required length. There should be no yellow florets or discoloration on the stems.

TEMPERATURE

NUTRITIONAL VALUE

Broccoli is also a good source of dietary fiber and is rich in minerals such as magnesium, zinc, potassium, manganese, phosphorus copper, choline, iron, niacin, and selenium. Broccoli is also high in vitamins A (carotenoids), B1, B5 (pantothenic acid), B6, and E. Broccoli also supplies a healthy dose of calcium for healthy bones, protein, and omega-3 fatty acids.

Kale (Organic)

Kale (Organic) Our Kale is carefully packed in the field while maintaining strict food safety standards. Every leaf we pack is well-trimmed to no more than ¾” from the outer leaves. For specialized orders, we have full packing capabilities in our storage shed.

QUALITY

Our kale is well-trimmed and free from decay, discoloration, wilting, and damage caused by seed-stems, bud burn, freezing, dirt, diseases, insect infestation, or mechanical destruction.

TEMPERATURE

NUTRITIONAL VALUE

Green Life Farms

Your Ideal Premium, Worldwide Produce Supplier in Indio, CA

Sustainable Practices, Strict Standards

Experience Exceptional Growing Practices at Green Life Farms

Proudly exceeding safety standards both nationally and internationally, Green Life Farms is a leading exporter of fresh, quality produce. With global well-being in mind, our high standards, strict requirements, environmental awareness, and crop quality set us apart from the rest.

View Our Farming Methods

View the methods that make us a leading industry expert. Green Life Farms is dedicated to efficiency, quality, global well-being, and safety.

Dedicated to Sustainable Farming

At Green Life Farms, we want to ensure that our methods are aligned with global well-being and sustainable growing practices. By switching our irrigation system from conventional to drip, we’ve been able to save more than 5,000 gallons of water per acre. Our industry-leading produce relies on the soil it comes from. Dedicating our efforts to sustainability is just one way we give back to the land.

Innovated Farming Techniques

As one of the largest exporters of produce today, Green Life Farms meets and exceeds all safety, quality, and health standards, both nationally and internationally. With the aid of state-of-the-art technology, we’re committed to the constant study and application of good agricultural practices.

Growers, Packers, and Shippers of Premium Produce

We hold ourselves accountable for supplying safe and high-quality produce to our consumers. Our expert team members grow, pack, and ship our produce with strict standards and safe manufacturing practices. Let our credentials speak for themselves:

Our Standards and Certifications Include:

Certified by Primus Labs (Packinghouse with HACCP)
Certified by Primus Labs (GFS)
Certified by Good Agricultural Practices (GAP)
California Certified Organic Farmers (CCOF)
Social Responsibility (SMETA)

Green Life Farms

A Premium Produce Supplier Dedicated to Global Well-Being

Stringent Safety Procedures, Dedicated Specialists

Committed to Food Safety From Growing to Shipping

From our growing practices to your dining table, we hold our food safety in the highest regard. By vigilantly overseeing the quality of our produce both on the farm and in our packing facilities, our dedicated specialists are committed to upholding stringent safety standards.

Innovation Farming That’s Committed to Safety

At Green Life Farms, we are continually upgrading our harvesting and packing operations as part of our proactive food-safety approach. Our advanced methods allow us to anticipate and control any possible risk to our product during the harvest-to-packaging process. The produce we provide isn’t just grown, it’s crafted to the highest standards and quality. With innovation in mind, we’re able to provide premium produce to our consumers, retailers, food service providers, and more.

Our Standards and Certifications Include:

Certified by Primus Labs (Packinghouse with HACCP)
Certified by Primus Labs (GFS)
Certified by Good Agricultural Practices (GAP)
California Certified Organic Farmers (CCOF)
Social Responsibility (SMETA)

Innovative Practices, Passionate Specialists

Learn More About Green Life Farms

We are dedicated to getting our delicious, mouthwatering produce to tables across America. With global well-being at the forefront of our mission, Green Life Farms centers our growing, packing, and shipping practices around safety, sustainability, efficiency, and quality. Not only do we value our consumer’s experience, but we ensure an excellent work atmosphere for our valued team members. See what sets us apart as one of the leading produce suppliers in California.

Get to Know Green Life Farms