México es interpretado como el mítico “cuerno de la abundancia”, no sólo por su silueta, sino porque en éste país se encuentran todos los climas y suelos, lo que permite una amplia biodiversidad y oportunidades de cultivo para todas las plantas frutales.




Lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae.

It is a tropical tree native to the Guangdong and Fujian provinces of southeastern China, where cultivation is documented from the 11th century. China is the main producer of lychees, followed by India, other countries in Southeast Asia, the Indian Subcontinent, Madagascar and South Africa.

 Since the late twentieth century, Latin America has become a producer of significance.

A tall evergreen tree, the lychee bears small fleshy fruits. The outside of the fruit has has a visually attractive red color and a thick, roughly textured and inedible skin covering. sweet flesh eaten in many different dessert dishes. Lychee is rich in vitamin C and essential minerals for the body. It is consumed mainly fresh, although it can also be frozen, canned and dehydrated.

The history of lychee in Mexico begins at the end of the 19th century when about 500 workers arrived from China to work temporarily on the railroads, and later they settled down to grow fruits and vegetables. 

Sinaloa was one of the states that received the most Chinese workers, there they settled and began to cultivate the lands, thus beginning the cultivation of lychee on Mexican lands. Today Sinaloa is the sixth largest producer of this fruit nationwide.

Although it is a striking and sweet fruit, it was until the 70s and 80s that lychee production became commercially established and its cultivation spread throughout the country. Currently its cultivation is carried out in 13 states of the Mexican Republic, where Veracruz, Puebla and Oaxaca are the main producers of the fruit.

Regarding its production, in 2018 more than 4 thousand hectares were destined for the cultivation of lychee, which generated almost 28 thousand 200 tons of this fruit.

Currently its cultivation is carried out in 13 states of the Mexican Republic, where Veracruz, Puebla and Oaxaca are the main producers of the fruit.


Being located in the northern highlands of the state of Puebla and adjacent to the central region of the state of Veracruz, it is natural that we contribute our agro-industrial export experience to offer you the best quality lychee for human consumption.





Persian lime (Citrus × latifolia), is also known by other common names such as seedless lime, Bearss lime and Tahiti lime, is a citrus fruit species of hybrid origin, known only in cultivation. The Persian lime is a triploid cross between key lime (Citrus × aurantiifolia) and lemon (Citrus limon). Although there are other citrus species that are referred to as “limes”, the Persian lime is the most widely cultivated lime species commercially, and accounts for the largest share of the fruits sold as limes. The fruit turns yellow as it ripens, but it is universally sold while still green.


Seedless limes were first cultivated on a large scale during the Persian empire (in what is now Iran) when Persia was introduced into the Arab culture, the consumption of seedless lime spread to the Iberian Peninsula, from where it reached Mexico during the Spanish conquest.

By the XX Century, at the 80’s; the seedless limes production in Mexico did not reach 40,000 metric tons, that’s when it began to increase with a view to its export to the United States; By the 90’s, its production reached 90,000 tons and by the year 2000 it already reached 250,000 tons per year

Currently, seedless limes production in Mexico has the capacity to exceed 500,000 metric tons each year. And Mexican other citrus fruits production is over 2 million tons each year.




We provide Mexican allspice in two categories:

1.-Machine Dried: It is the most hygienic and industrialized method, which consists of using large gas dryers. This process must be carefully developed, observing the time and temperature in the machine, to avoid damage to the spice.

allspice machine dried

2.-Sun dried: This is the most eco-frendly method, consists of spreading the spice on yards and letting it dry, turning the spice several times a day for a uniform drying. This technique provides a beautiful reddish color, and maintains the rough texture of the spheres, also preserving a healty strong fragance, which are all, distintive characteristics of this method. 

Each category can be provided in three qualities:

A: wich is a Supreme extra prime selection, pure allspice, not even the straw attached to the berry,  only the spheres ready to be packed for retail sale. This quality is offered in 50 kg and 25 kg new polypropylene bags

allspice supreme "A"

B: wich is a premium fully clean selection, with ony the straw attached to the berry. no leaves no long straws. This cuality is offered in 25 or 50 kilos  new polypropylene bags

allspice B quality Premium

C: wich is a regular healthy crop, with some leaves and straws from the same plant. no foreign matter allowed. This quality is offered in in 50 kilos new polypropylene bags.