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Heart of palm

Tender palm heart; gourmet for preserves and fine dining.

Ecuadorian heart of palm comes from sustainable Bactris gasipaes (peach palm) cultivation. Exported canned in slices, whole, or brine, and fresh refrigerated for fine dining. Firm texture and delicate flavor. Ecuador is a recognized exporter to European and American markets. Production with sustainable forest management certification.

Origin: Esmeraldas & northern coastal zone, Ecuador
Harvest season: Year-round
Export specifications: Canned 400 g / 800 g · Fresh 2–4 °C · Food-grade packaging

Ideal for

Retail, salads, foodservice, IQF industry, soups, sides, and healthy cooking.

Storage & handling

0–8 °C depending on product, 90–95% RH. Keep away from ethylene-producing fruit.

Preparation

Wash and sanitize. Peel, cut, or blanch per destination; chill quickly after processing.

Vitamins & minerals

Potassium, vitamin B6, zinc, fiber, and healthy fatty acids.

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Heart of palm

Ideal for

Storage & handling

Preparation

Vitamins & minerals

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