Potato Packing Equipment

Specifications - Weight: 100 - 400gram. Export department. - Color: Red skin and Yellow flesh. May we introduce ourselves as one of the leading Exporters in Vietnam, having considerable amount of experience in foreign trade .We, H.X Export Company, export...

Repeat hilling process 3-4 times throughout season. Not available to Canada. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. Easy to grow, we will include complete cultural directions with each order. Store in a dark location; 40-45°F and 90% relative humidity.

Pyrethrin and row covers. Try 3 of our organically grown potato varieties. Standard potatoes yield about 10 times the amount originally planted. Dig tubers carefully, brush off soil and allow skins to dry before storing.

Live plants should be planted even with the soil. Sweet potatoes are an excellent source of vitamin A. After curing, handle carefully and store them at 50-60°F. Sweet potatoes require up to 1 inch of water per week throughout the season.

Repeat hilling process 3-4 times throughout season. Not available to Canada. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Pyrethrin and row covers. Early-season 70-90 days. Standard potatoes yield about 10 times the amount originally planted. Dig tubers carefully, brush off soil and allow skins to dry before storing.

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. Easy to grow, we will include complete cultural directions with each order. Store in a dark location; 40-45°F and 90% relative humidity.

These unique sweet potato varieties will bring all new flavor and texture to your culinary creations. Usually pest free. The plants are in 3 1/2 inch containers. Sweet potatoes require up to 1 inch of water per week throughout the season.

Pyrethrin and row covers. Late-season 110-135 days. Standard potatoes yield about 10 times the amount originally planted. Dig tubers carefully, brush off soil and allow skins to dry before storing.

Pyrethrin and row covers. Mid-season 100-110 days. Standard potatoes yield about 10 times the amount originally planted. Dig tubers carefully, brush off soil and allow skins to dry before storing.

Repeat hilling process 3-4 times throughout season. Not available to Canada. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. Easy to grow, we will include complete cultural directions with each order. Store in a dark location; 40-45°F and 90% relative humidity.

Repeat hilling process 3-4 times throughout season. Not available to Canada. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Keep evenly moist until you see new growth. Harvest prior to first frost after the weather cools in the fall. Remove all plant debris after harvest and practice good crop rotation.

Pyrethrin and row covers. Early-season 70-90 days. Standard potatoes yield about 10 times the amount originally planted. Dig tubers carefully, brush off soil and allow skins to dry before storing.

Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but they mash up very nicely with a little butter and heavy cream. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!

Use whenever a recipe calls for a fine-grained potato with medium starchiness. Try gold potatoes simply boiled or tossed into potato salad. Gold potatoes have a rich, buttery taste and smooth texture.

Heirloom paste tomato with very large, heart shaped fruit, meaty interior with very little juice or seeds. Excellent flavour for sauces, catsup, purees, bruschetta and soups.

The sweet taste makes it perfect for eating fresh sprinkled with chopped basil. A prolific and early producer, it bears masses of stunning dark red tomatoes with brown shoulders. Excellent for sauces and canning.

Freezing temperatures tenderize it bringing out its full flavour. Wonderful raw, in soups, stews, steamed or stir-fried, especially blended with fresh, chopped chives and coriander! 100 days.

Try baking them like potatoes in their own skin! 110 days. Old fashioned variety from France, and although not a long- keeper, these are one of the sweetest onions to grow. Large globes with light brown skin are ultra-mild and the crunchy, white flesh...

70 days to maturity. Hugely prolific, the plant produces clusters of purple-black mini tomatoes that are so sweet and delicious, they may not make it from the garden into the house! Plants are very tall, early producers.

Soft, silky, shimmering silver foliage, in neat 30cm/12in mounds.

Today 'Black Krim' is one of the most popular heirlooms, and is emblematic of a remarkable swing back to the varieties of the past. Coming from the Isle of Krim, off the Crimean coast in the Black Sea, it has become a favourite of gardeners and cooks,...

Early maturing, old fashioned variety of bright red pepper with thick walls of juicy, sweet and tender fruits. Can be harvested at green stage for use in salads, stir fries, as a crudite or stuffed! Resistant to tobacco mosaic virus, a common disease...

Closely related to ‘Habanero' chile. Great for salsas and sauces. Has a fiery, apple-cherry tomato flavour. Heat: 150,000-325,000 Scoville units. The famous hot pepper of the Caribbean with more or less spherical fruits about 4cm/1.5” in diameter.