Segovia Produce inventories about $175, 000 of product at one time.  We feel another unique factor that separates us from anyone else is our “Cold Storage” facilities and their abilities.  We have 16 different rooms available to store incoming product at their “recommended” storage temperature and humidity factor.  This simple storage technique we have adopted allows us to deliver fresher product with an extended shelf life.  Another technique we have chosen to adapt is how we store potatoes.  Notice below we store potatoes at 2 temperatures: 40 degrees and 60 degrees.  We identify customers that are frying their potatoes and ship to them only potatoes that have been stored at 60 degrees.  Storing potatoes at “room temperature” will remove any sugar which causes potatoes to cook up dark colored. 

 

Ripening Room	60 Degrees
Banana Room	58 Degrees/Dry no humidity
Pepper/Squash Room	42-45 Degrees/Dry no humidity
Tomato Room	55 Degrees/Dry no humidity
Citrus/Melon Room	40 Degrees/Dry no humidity
Onions-Yellow/White/Red	60 Degrees/Dry no humidity
Iceberg Lettuce Room	34-36 Degrees/Wet with humidity
Green Leaf/Romaine	34-36 Degrees/Wet with humidity
Pineapple/Tomatillos	42-45 Degrees/Dry no humidity
Process Items	36-38 Degrees/Dry no humidity
Lime Room	42-45 Degrees/Dry no humidity
Baking Potatoes/Eggs/Avocados	40 Degrees/Dry no humidity
“Frying Potatoes”	60 Degrees/Dry no humidity
Broccoli/Spinach/Cilantro	34-36 Degrees/Dry no humidity
Specialty Items Cooler	40 Degrees/Dry no humidity
Baking Potatoes Cooler	40 Degrees/Dry no humidity