Beef tomatoes cover the large-size segment of the Hortiberia tomato range. This is the slicing tomato for burgers and sandwiches in food service and the biggest piece on the retail tomato shelf, where it is usually sold loose by the piece or by weight. The group's growers produce it in south-eastern Spain as both conventional and certified organic, so both lines can be served on the same calendar and in the same packaging.
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The season runs from October to May: October, November, December, January, February, March, April and May. These are the months when the European market relies on southern production, and beef is one of the references most in demand from organised catering operators during that period.
Grading is GG, G, M and MM. With this product the size dictates the destination: GG and G tend to go for slicing, while M and MM are aimed at sale by weight. Two cardboard box formats are offered:
Transport temperature is 7-8 °C. Below that range the tomato loses its capacity to ripen and develop aroma, and above it shelf life shortens, so the truck set point should be fixed at the stated value. The group's growers operate under GLOBALG.A.P. and IFS or the equivalent standards retailers ask for, with traceability by lot and plot and compliance with EU residue and labelling rules; the organic line carries EU certification.
Hortiberia's commercial team adjusts the split between loose and tray according to the channel each order is destined for.
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