[{"id":"apple","name":"Honeycrisp & Gala Apples","variety":"Honeycrisp (MN 1711) / Royal Gala","scientificName":"Malus domestica","category":"Pome Fruit","pluCodes":[{"code":"3283","sizeOrType":"Honeycrisp (Medium/Standard)","isOrganic":false},{"code":"4135","sizeOrType":"Gala (Medium/Standard)","isOrganic":false},{"code":"93283","sizeOrType":"Organic Honeycrisp","isOrganic":true},{"code":"94135","sizeOrType":"Organic Gala","isOrganic":true},{"code":"4016","sizeOrType":"Red Delicious (Historical Standard)","isOrganic":false},{"code":"4129","sizeOrType":"Fuji Apple (Sweet Standard)","isOrganic":false}],"heroColor":"#992B2B","accentColor":"#D9734E","description":"The crown jewel of modern pomology. Bred with enlarged cortical cells that fracture upon biting rather than tearing, yielding an explosive burst of juice and crisp fracture mechanics. Grown in high-density espalier orchards.","culinaryProfile":"Effervescent balance of honey-like sweetness and malic acid, with a loud, crunchy cellular shatter.","harvestSeasons":[{"regionId":"yakima_washington","regionName":"Yakima Valley & Wenatchee, Washington","country":"United States","startMonth":8,"endMonth":11,"peakMonths":[9,10],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Maule & Curicó Orchards, Chile","country":"Chile","startMonth":2,"endMonth":5,"peakMonths":[3,4],"isSouthernHemisphere":true},{"regionId":"hudson_valley_ny","regionName":"Hudson Valley & Lake Ontario Orchards, New York","country":"United States","startMonth":8,"endMonth":11,"peakMonths":[9,10],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":34,"optimalTempC":1.1,"minTempF":32,"maxStorageDays":330,"typicalRetailAgeDays":{"inSeason":14,"offSeasonStored":240},"chillingInjuryThresholdF":31,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"1.0% - 1.5%","co2Percent":"1.0%","ethyleneTreatment":"Treated with 1-Methylcyclopropene (1-MCP / SmartFresh) to block ethylene receptors at harvest.","description":"Ultra-Low Oxygen (ULO) vaults in Washington State seal hundreds of thousands of bushels in airtight rooms where nitrogen flushing drops oxygen to 1%. This slows cellular respiration by 95%, allowing apples eaten in June to taste like they were picked yesterday."}},"commonOriginIds":["yakima_washington","hudson_valley_ny","aconcagua_chile"],"keyTraceStory":{"headline":"The 9-Month Time Machine in Washington State","narrative":"When you buy a Washington Honeycrisp in April, May, or June, that apple was picked the previous September. It has been resting inside an airtight room in Yakima, Washington, where computerized sensors maintained oxygen at exactly 1.2% and temperature at 34°F. As soon as the room is unsealed, it is packed and reaches your store within 72 hours.","surprisingFact":"A single commercial apple room in Yakima can hold over 10 million apples in complete darkness and near-zero oxygen for almost an entire year without freezing them."}},{"id":"pear","name":"Bartlett & Bosc Pears","variety":"Williams Bartlett / Beurre Bosc","scientificName":"Pyrus communis","category":"Pome Fruit","pluCodes":[{"code":"4409","sizeOrType":"Bartlett Pear (Green to Yellow)","isOrganic":false},{"code":"4413","sizeOrType":"Bosc Pear (Cinnamon Russet)","isOrganic":false},{"code":"94409","sizeOrType":"Organic Bartlett Pear","isOrganic":true},{"code":"4416","sizeOrType":"Anjou Pear (Winter Green)","isOrganic":false}],"heroColor":"#7A8B3B","accentColor":"#B4C562","description":"Perennial European pome fruits renowned for buttery melting flesh and stone-cell grittiness. Pears are unique among tree fruits: they must be picked fully mature but completely hard, chilled to break physiological dormancy, and ripened off the tree.","culinaryProfile":"Aromatic, floral, sweet and musky with buttery juice when conditioned properly at room temperature.","harvestSeasons":[{"regionId":"hood_river_oregon","regionName":"Hood River & Rogue River Valleys, Oregon","country":"United States","startMonth":8,"endMonth":10,"peakMonths":[8,9],"isSouthernHemisphere":false},{"regionId":"rio_negro_argentina","regionName":"Alto Valle of Río Negro, Argentina","country":"Argentina","startMonth":1,"endMonth":4,"peakMonths":[2,3],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":31,"optimalTempC":-0.5,"minTempF":29.5,"maxStorageDays":180,"typicalRetailAgeDays":{"inSeason":12,"offSeasonStored":120},"chillingInjuryThresholdF":28.5,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"1.5% - 2.0%","co2Percent":"0.5% - 1.0%","ethyleneTreatment":"Winter pears require a 30-day post-harvest chill at 31°F followed by ethylene conditioning (100 ppm at 65°F) to activate ripening enzymes.","description":"Pears will not ripen evenly if left on the tree—they rot from the inside out. They require a specific \"cold shock\" in commercial cold storage to trigger normal ripening capacity."}},"commonOriginIds":["hood_river_oregon","rio_negro_argentina"],"keyTraceStory":{"headline":"The Argentine Winter Bridge from Patagonia","narrative":"Between March and July, when domestic Oregon and Washington pears have exited their long storage window, Argentine reefer ships depart San Antonio Este carrying hundreds of thousands of boxes of fresh Bartletts and Packham pears up the Atlantic to Philadelphia terminals.","surprisingFact":"A pear that ripens on the tree develops woody internal grit and decays at the core; commercial pickers harvest pears like rocks and use refrigeration to awaken their sugar conversion."}},{"id":"peach","name":"Yellow & White Peaches","variety":"Elberta / O’Henry Freestone","scientificName":"Prunus persica","category":"Stone Fruit","pluCodes":[{"code":"4044","sizeOrType":"Yellow Peach (Large)","isOrganic":false},{"code":"4035","sizeOrType":"White Flesh Peach","isOrganic":false},{"code":"94044","sizeOrType":"Organic Yellow Peach","isOrganic":true},{"code":"4036","sizeOrType":"Nectarine (Yellow Flesh)","isOrganic":false}],"heroColor":"#E26D46","accentColor":"#F4A261","description":"The quintessential summer stone fruit with velvety pubescent skin, golden-blushed flesh, and an unyielding lignified endocarp (pit) housing the almond-like seed. Grown in temperate orchards requiring strict winter chill units.","culinaryProfile":"Sumptuous, aromatic floral sweetness with a luscious dripping juice balance of citric and malic acids.","harvestSeasons":[{"regionId":"georgia_peach_ridge","regionName":"Peach Ridge & Fort Valley, Georgia","country":"United States","startMonth":5,"endMonth":8,"peakMonths":[6,7],"isSouthernHemisphere":false},{"regionId":"california_central_valley","regionName":"Fresno & Tulare Basin, California","country":"United States","startMonth":5,"endMonth":9,"peakMonths":[6,7,8],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Central Valley Orchards, Chile","country":"Chile","startMonth":11,"endMonth":3,"peakMonths":[12,1],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":32,"optimalTempC":0,"minTempF":31,"maxStorageDays":21,"typicalRetailAgeDays":{"inSeason":5,"offSeasonStored":18},"chillingInjuryThresholdF":36,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"1% - 2%","co2Percent":"3% - 5%","description":"Peaches suffer severe internal breakdown and mealiness if held between 36°F and 46°F (the dreaded \"killing zone\"). They must be kept either dead-cold at 32°F or ripened immediately at 68°F."}},"commonOriginIds":["georgia_peach_ridge","california_central_valley","aconcagua_chile"],"keyTraceStory":{"headline":"The Deadly 36°F-46°F Cold Chain Danger Zone","narrative":"Unlike apples, peaches cannot be held in storage for months. If refrigerated trailers fluctuate into the 36°F–46°F window, pectin enzymes degrade improperly, causing dry, mealy, woolly flesh that ruins the peach. Modern freight carriers use dual-sensor pulp loggers to guarantee a sub-34°F passage.","surprisingFact":"A peach is botanical kin to the almond tree; in fact, if you crack open the hard wooden peach pit, the seed inside smells strongly of bitter almond."}},{"id":"cherry","name":"Sweet Cherries","variety":"Bing / Rainier / Sweetheart","scientificName":"Prunus avium","category":"Stone Fruit","pluCodes":[{"code":"4045","sizeOrType":"Red Sweet Cherries (Bing/Chelan)","isOrganic":false},{"code":"4258","sizeOrType":"Rainier Cherries (Golden Yellow Blush)","isOrganic":false},{"code":"94045","sizeOrType":"Organic Sweet Cherries","isOrganic":true}],"heroColor":"#6B1D2F","accentColor":"#A8324F","description":"High-value orchard stone fruits celebrated for their lustrous sheen, firm crunchy turgor pressure, and emerald-green stems. Highly perishable and harvested in intense 4-week regional sprints.","culinaryProfile":"Explosive crunch with sweet-tart cherry juice, concentrated sugars (18-22 Brix), and deep anthocyanin richness.","harvestSeasons":[{"regionId":"yakima_washington","regionName":"Yakima Valley & Wenatchee, Washington","country":"United States","startMonth":6,"endMonth":8,"peakMonths":[6,7],"isSouthernHemisphere":false},{"regionId":"california_central_valley","regionName":"Lodi & San Joaquin Foothills, California","country":"United States","startMonth":5,"endMonth":6,"peakMonths":[5],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Curicó & O’Higgins, Chile","country":"Chile","startMonth":11,"endMonth":1,"peakMonths":[12],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":31,"optimalTempC":-0.5,"minTempF":29.5,"maxStorageDays":21,"typicalRetailAgeDays":{"inSeason":3,"offSeasonStored":16},"chillingInjuryThresholdF":29,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"3% - 5%","co2Percent":"10% - 15%","description":"High CO2 (10-15%) inside modified atmosphere box liners retains green stem hydration and inhibits decay during rapid express cold-chain transit."}},"commonOriginIds":["yakima_washington","california_central_valley","aconcagua_chile"],"keyTraceStory":{"headline":"The Hydrocooler Race: From 85°F to 32°F in 10 Minutes","narrative":"When sweet cherries are picked in the scorching summer heat of California or Washington, orchard field heat will ruin them in hours. Pickers rush bins directly under industrial hydrocoolers—cascading showers of 32°F chlorinated water that pull the internal fruit temperature from 85°F down to 34°F in ten minutes.","surprisingFact":"The green stem is the cherry’s breath of life; if the stem turns brown, moisture has escaped and the fruit has aged past its peak, even if the skin still looks plump."}},{"id":"orange","name":"Navel & Valencia Oranges","variety":"Washington Navel / Valencia Late","scientificName":"Citrus sinensis","category":"Citrus","pluCodes":[{"code":"3107","sizeOrType":"Navel Orange (Medium)","isOrganic":false},{"code":"4012","sizeOrType":"Navel Orange (Large)","isOrganic":false},{"code":"4014","sizeOrType":"Valencia Juicing Orange","isOrganic":false},{"code":"94012","sizeOrType":"Organic Navel Orange","isOrganic":true}],"heroColor":"#E66C17","accentColor":"#F7A043","description":"The quintessential citrus orchard crop. Navel oranges feature a sterile secondary rudimentary fruit at the apex (the \"navel\") and are prized for seedless, easy-to-peel segments. Valencias dominate the premier summer fresh-juice segment.","culinaryProfile":"Vibrant burst of sparkling citric and ascorbic acid softened by 11-13% natural sucrose and limonene oils in the flavedo rind.","harvestSeasons":[{"regionId":"california_central_valley","regionName":"San Joaquin Citrus Belt (Tulare / Kern), CA","country":"United States","startMonth":10,"endMonth":6,"peakMonths":[11,12,1,2,3],"isSouthernHemisphere":false},{"regionId":"florida_citrus_ridge","regionName":"Central Ridge & Indian River, Florida","country":"United States","startMonth":11,"endMonth":6,"peakMonths":[12,1,2,3,4],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Metropolitana & Coquimbo, Chile","country":"Chile","startMonth":6,"endMonth":10,"peakMonths":[7,8,9],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":45,"optimalTempC":7.2,"minTempF":40,"maxStorageDays":60,"typicalRetailAgeDays":{"inSeason":10,"offSeasonStored":35},"chillingInjuryThresholdF":38,"controlledAtmosphere":{"enabled":false,"quarantineProtocol":"Degreening rooms: 70°F with 1-5 ppm ethylene to break down chlorophyll rinds into bright orange before shipment.","description":"Citrus does not ripen after picking. It is non-climacteric. However, early-season fruit is often naturally green-skinned despite being sweet; packing houses use warm ethylene degreening rooms to turn the rind orange."}},"commonOriginIds":["california_central_valley","florida_citrus_ridge","aconcagua_chile"],"keyTraceStory":{"headline":"The Green Rind Illusion and Degreening Rooms","narrative":"In warm Florida or Mexico autumns, night temperatures stay too warm for chlorophyll to break down, leaving sweet, ripe oranges green on the tree. Grocers know American consumers expect radiant orange rinds, so fruit is bathed in special \"degreening rooms\" with warm humidity and trace ethylene for 48 hours to trigger the rind color transformation.","surprisingFact":"Every single Washington Navel orange tree in the world today is a grafted genetic clone tracing back to a single mutation on an orange tree in a Brazilian monastery in 1820."}},{"id":"lemon","name":"Eureka & Lisbon Lemons","variety":"Eureka / Lisbon (Citrus limon)","scientificName":"Citrus limon","category":"Citrus","pluCodes":[{"code":"4053","sizeOrType":"Standard Yellow Lemon","isOrganic":false},{"code":"4033","sizeOrType":"Small Lemon","isOrganic":false},{"code":"94053","sizeOrType":"Organic Yellow Lemon","isOrganic":true}],"heroColor":"#E6BA17","accentColor":"#F5D757","description":"Evergreen orchard trees that produce year-round flushes of fruit. Thick zest rinds saturated with oil glands and pulp containing 5-7% pure citric acid.","culinaryProfile":"Sharp, bracing acidity with intensely fragrant, floral citral top notes.","harvestSeasons":[{"regionId":"california_central_valley","regionName":"Ventura Coastal & San Joaquin District, CA","country":"United States","startMonth":1,"endMonth":12,"peakMonths":[2,3,4,5,6],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Coquimbo & Valparaíso, Chile","country":"Chile","startMonth":5,"endMonth":10,"peakMonths":[6,7,8],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":52,"optimalTempC":11.1,"minTempF":48,"maxStorageDays":120,"typicalRetailAgeDays":{"inSeason":14,"offSeasonStored":60},"chillingInjuryThresholdF":45,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"5% - 10%","co2Percent":"0% - 1%","description":"Lemons are prone to severe chilling injury (pitting and membrane staining) if kept below 48°F. They are stored relatively warm at 52°F, often \"curing\" for months to thin their skin and maximize juice yield."}},"commonOriginIds":["california_central_valley","aconcagua_chile"],"keyTraceStory":{"headline":"The Curing Vault: Why Lemons Prefer 52°F over Cold Reefers","narrative":"Most people assume lemons belong in cold refrigerators, but temperatures below 45°F cause brown lesions on the rind known as chilling injury. California packhouses store green-picked lemons in warm curing cellars at 52°F and 85% humidity, where the peel cures to parchment thinness while juice increases by 20%.","surprisingFact":"A mature lemon tree in California can produce up to 1,500 lemons per year and simultaneously hold blossoms, green immature fruit, and ripe yellow fruit on the exact same branch."}},{"id":"almond","name":"California Nonpareil Almonds","variety":"Nonpareil / Carmel (Prunus dulcis)","scientificName":"Prunus dulcis","category":"Tree Nut","pluCodes":[{"code":"4936","sizeOrType":"Bulk Raw Shelled Almonds","isOrganic":false},{"code":"94936","sizeOrType":"Organic Shelled Almonds","isOrganic":true}],"heroColor":"#B08958","accentColor":"#D8B17B","description":"Perennial stone fruit trees cultivated exclusively for their edible seed. In late summer, mechanical tree shakers vibrate trunks to drop millions of hulls onto the orchard floor for field solar drying.","culinaryProfile":"Subtle toasted sweetness, delicate crunch, and high oleic acid monounsaturated fats.","harvestSeasons":[{"regionId":"california_central_valley","regionName":"San Joaquin Valley (Modesto / Kern), California","country":"United States","startMonth":8,"endMonth":10,"peakMonths":[8,9],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":40,"optimalTempC":4.4,"minTempF":32,"maxStorageDays":500,"typicalRetailAgeDays":{"inSeason":45,"offSeasonStored":280},"controlledAtmosphere":{"enabled":true,"quarantineProtocol":"USDA-mandated pasteurization via propylene oxide (PPO) or high-temperature steam sterilization to eliminate Salmonella.","description":"Almonds are dried in the orchard sun to less than 6% moisture content, followed by hulling, optical sorting, and storage in climate-controlled warehouses protected against lipid oxidation."}},"commonOriginIds":["california_central_valley"],"keyTraceStory":{"headline":"The Great Bee Migration & The Water Nexus","narrative":"Every February, over 80% of all commercial beehives in the United States are loaded onto flatbed trailers and trucked to California’s Central Valley to pollinate 1.3 million acres of almond orchards. While almonds require substantial water (approx. 1 gallon per nut), their shelf stability allows them to be stored and shipped globally year-round with zero cold-chain spoilage.","surprisingFact":"Botanically speaking, the almond is not a true nut—it is the seed of a drupe, nearly identical to a peach, but with a leathery green hull instead of juicy peach flesh."}},{"id":"blueberry","name":"Highbush Blueberries","variety":"Southern & Northern Highbush (Vaccinium corymbosum)","scientificName":"Vaccinium corymbosum","category":"Berry & Vine","pluCodes":[{"code":"4042","sizeOrType":"Standard Pint Clamshell","isOrganic":false},{"code":"94042","sizeOrType":"Organic Pint Clamshell","isOrganic":true},{"code":"3428","sizeOrType":"Jumbo / Premium Varietal (Sekoya)","isOrganic":false}],"heroColor":"#2C3E6B","accentColor":"#7B8BB2","description":"Deep sapphire globes coated in natural silvery epicuticular wax (\"bloom\"), which seals in moisture and protects against fungal pathogens. Sourced globally in a seamless relay race between northern and southern hemispheres.","culinaryProfile":"Bursting tart-sweet pop with high anthocyanin concentrations and crisp epidermal tension.","harvestSeasons":[{"regionId":"la_libertad_peru","regionName":"Virú & Olmos Desert Projects, Peru","country":"Peru","startMonth":8,"endMonth":2,"peakMonths":[9,10,11,12],"isSouthernHemisphere":true},{"regionId":"aconcagua_chile","regionName":"Central Valley & Maule, Chile","country":"Chile","startMonth":12,"endMonth":3,"peakMonths":[1,2],"isSouthernHemisphere":true},{"regionId":"georgia_blueberries","regionName":"Southeast Coastal Plain, Georgia & Florida","country":"United States","startMonth":4,"endMonth":6,"peakMonths":[4,5],"isSouthernHemisphere":false},{"regionId":"yakima_washington","regionName":"Pacific Northwest (WA & OR)","country":"United States","startMonth":6,"endMonth":9,"peakMonths":[7,8],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":33,"optimalTempC":0.6,"minTempF":31.5,"maxStorageDays":35,"typicalRetailAgeDays":{"inSeason":4,"offSeasonStored":21},"chillingInjuryThresholdF":30,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"2% - 3%","co2Percent":"10% - 15%","ethyleneTreatment":"None; ethylene removal scrubbers utilized in container reefers.","description":"High carbon dioxide (up to 15%) in modified atmosphere pallet bags suppresses Botrytis cinerea (gray mold) without chemical fungicides during 18-day ocean voyages."}},"commonOriginIds":["la_libertad_peru","aconcagua_chile","georgia_blueberries","yakima_washington"],"keyTraceStory":{"headline":"The Desert Irrigation Miracle That Replaced Air Freight","narrative":"Fifteen years ago, winter blueberries in the US were flown in on jumbo jets with astronomical carbon emissions. Today, massive irrigation diversions in the coastal Peruvian desert (Olmos and Chavimochic) allow container ships with modified-atmosphere pallet hoods to deliver pristine berries at a fraction of the carbon cost.","surprisingFact":"The natural dusty white coating on blueberries is not dirt or pesticide residue—it is the berry’s own waxy sunscreen called \"bloom,\" and packers use optical blowers rather than water to ensure it remains intact."}},{"id":"grapes","name":"Table Grapes","variety":"Autumncrisp / Thompson Seedless (Vitis vinifera)","scientificName":"Vitis vinifera","category":"Berry & Vine","pluCodes":[{"code":"4022","sizeOrType":"Green / White Seedless Grapes","isOrganic":false},{"code":"4023","sizeOrType":"Red Seedless (Flame / Scarlet Royal)","isOrganic":false},{"code":"94022","sizeOrType":"Organic Green Seedless","isOrganic":true},{"code":"94023","sizeOrType":"Organic Red Seedless","isOrganic":true}],"heroColor":"#5B7A38","accentColor":"#97A94B","description":"Firm, seedless table grapes engineered for intense crunch and sugar retention. Grown under trellis networks that capture maximum solar radiation before rapid tunnel-forced air cooling to 32°F within 4 hours of picking.","culinaryProfile":"Crisp snap with high Muscat floral notes or clean honeyed acidity depending on green vs. red cultivar.","harvestSeasons":[{"regionId":"california_central_valley","regionName":"San Joaquin & Coachella Valleys, California","country":"United States","startMonth":5,"endMonth":11,"peakMonths":[7,8,9,10],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Aconcagua & Copiapó Valleys, Chile","country":"Chile","startMonth":12,"endMonth":4,"peakMonths":[1,2,3],"isSouthernHemisphere":true},{"regionId":"ica_peru","regionName":"Ica Valley, Peru","country":"Peru","startMonth":10,"endMonth":2,"peakMonths":[11,12,1],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":31.5,"optimalTempC":-0.3,"minTempF":30.5,"maxStorageDays":60,"typicalRetailAgeDays":{"inSeason":7,"offSeasonStored":35},"chillingInjuryThresholdF":29.5,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"Standard / N2 Flush","co2Percent":"Low","quarantineProtocol":"Dual-release sulfur dioxide (SO2) pads placed on top of each box to prevent stem browning.","description":"Grapes freeze at approximately 28°F due to high sugar concentration. Storing them right above freezing at 31.5°F with SO2 generator sheets prevents mold while keeping green stems hydrated."}},"commonOriginIds":["california_central_valley","aconcagua_chile","ica_peru"],"keyTraceStory":{"headline":"The Winter Fruit Bridge to Philadelphia","narrative":"Between December and April, North America cannot grow fresh table grapes. Chartered \"reefer ships\" depart Valparaíso, Chile, navigating the Panama Canal non-stop to the Delaware River terminals in Philadelphia and Wilmington, delivering millions of cartons to keep grocery shelves stocked.","surprisingFact":"Table grapes do not mature or sweeten after harvest. If they are picked under-ripe, they stay tart forever; their entire sugar profile is fixed the moment the stem is clipped."}},{"id":"avocado","name":"Hass Avocado","variety":"Hass (Persea americana var. drymifolia)","scientificName":"Persea americana","category":"Subtropical & Tropical","pluCodes":[{"code":"4046","sizeOrType":"Small to Medium (Size 60-84, <6.5 oz)","isOrganic":false},{"code":"4225","sizeOrType":"Large (Size 40-48, 7-10 oz)","isOrganic":false},{"code":"4770","sizeOrType":"Extra Large / Jumbo (Size 28-36, >10 oz)","isOrganic":false},{"code":"94046","sizeOrType":"Organic Small to Medium (Size 60-84)","isOrganic":true},{"code":"94225","sizeOrType":"Organic Large (Size 40-48)","isOrganic":true}],"heroColor":"#2D5A27","accentColor":"#8EA604","description":"The undisputed global standard for commercial avocados, characterized by pebbly skin that darkens from forest green to deep aubergine-black as high oil content (18-22%) develops. Native to the volcanic slopes of Mesoamerica.","culinaryProfile":"Rich, nutty, and exceptionally creamy with oleic monounsaturated fatty acids that act as natural emulsifiers.","harvestSeasons":[{"regionId":"michoacan_mexico","regionName":"Michoacán Highlands, Mexico","country":"Mexico","startMonth":1,"endMonth":12,"peakMonths":[10,11,12,1,2,3],"isSouthernHemisphere":false},{"regionId":"la_libertad_peru","regionName":"Chavimochic Valley, Peru","country":"Peru","startMonth":5,"endMonth":9,"peakMonths":[6,7,8],"isSouthernHemisphere":true},{"regionId":"california_central_valley","regionName":"Ventura & San Diego Foothills, California","country":"United States","startMonth":3,"endMonth":9,"peakMonths":[4,5,6,7],"isSouthernHemisphere":false},{"regionId":"aconcagua_chile","regionName":"Petorca & Quillota Valleys, Chile","country":"Chile","startMonth":8,"endMonth":12,"peakMonths":[9,10,11],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":42,"optimalTempC":5.5,"minTempF":40,"maxStorageDays":30,"typicalRetailAgeDays":{"inSeason":10,"offSeasonStored":24},"chillingInjuryThresholdF":38,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"2% - 3%","co2Percent":"4% - 10%","ethyleneTreatment":"Conditioned at 68°F (20°C) with 100 ppm ethylene for 24-48 hrs prior to retail distribution.","description":"Avocados never ripen on the tree. Low-oxygen reefer containers put fruit into metabolic suspended animation until arrival at domestic ripening rooms."}},"commonOriginIds":["michoacan_mexico","la_libertad_peru","california_central_valley","aconcagua_chile"],"keyTraceStory":{"headline":"The 48-Hour Overland Express vs. The 14-Day Pacific Reefer","narrative":"Mexican avocados picked in Uruapan reach Texas border crossings in under 36 hours in reefer trailers via the Pharr-Reynosa International Bridge. By contrast, Peruvian summer avocados cross the Panama Canal in controlled-atmosphere maritime containers, scrubbed of ethylene to pause ripening until reaching domestic grocery ripening chambers.","surprisingFact":"Because avocados cannot ripen while attached to the mother branch, commercial growers in Michoacán can use orchards as living cold storage for up to 4 months simply by delaying harvest."}},{"id":"mango","name":"Tommy Atkins & Ataulfo Mangoes","variety":"Tommy Atkins / Ataulfo (Honey Mango)","scientificName":"Mangifera indica","category":"Subtropical & Tropical","pluCodes":[{"code":"4051","sizeOrType":"Red Tommy Atkins (Medium/Large)","isOrganic":false},{"code":"4312","sizeOrType":"Ataulfo Honey Mango (Yellow/Small)","isOrganic":false},{"code":"4959","sizeOrType":"Kent / Keitt Mango (Large Green/Red)","isOrganic":false},{"code":"94051","sizeOrType":"Organic Tommy Atkins Mango","isOrganic":true}],"heroColor":"#E65C17","accentColor":"#F5A623","description":"Vigorous, sprawling tropical orchard trees yielding luscious stone fruits. Characterized by high terpene aromas and fibrous or fiberless silky pulp. Imports into the United States must undergo mandatory USDA-APHIS phytosanitary treatment.","culinaryProfile":"Intensely sweet and musky with tropical peach and pine notes, high beta-carotene, and juicy, velvety richness.","harvestSeasons":[{"regionId":"sinaloa_mexico","regionName":"Sinaloa & Nayarit Coast, Mexico","country":"Mexico","startMonth":4,"endMonth":9,"peakMonths":[6,7],"isSouthernHemisphere":false},{"regionId":"la_libertad_peru","regionName":"Piura & Casma Valleys, Peru","country":"Peru","startMonth":11,"endMonth":3,"peakMonths":[12,1],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":54,"optimalTempC":12.2,"minTempF":50,"maxStorageDays":24,"typicalRetailAgeDays":{"inSeason":8,"offSeasonStored":20},"chillingInjuryThresholdF":48,"controlledAtmosphere":{"enabled":true,"quarantineProtocol":"Mandatory USDA-APHIS Hot Water Submersion: Submerged at 115°F (46.1°C) for 65-90 minutes to kill fruit fly larvae prior to packing.","description":"Mangos suffer severe chilling injury below 50°F (grayish-brown skin discoloration and uneven ripening). They must be transported at 54°F and conditioned warmly before display."}},"commonOriginIds":["sinaloa_mexico","la_libertad_peru"],"keyTraceStory":{"headline":"The Mandatory 115°F USDA Hot Water Dip","narrative":"To prevent the Mediterranean and Mexican fruit fly from establishing in US orchards, every mango imported from Mexico, Peru, or Brazil must be submerged in a 115°F hot water bath for up to 90 minutes in USDA-certified packing facilities before entering cold-storage trailers for border crossing.","surprisingFact":"The skin of the mango contains urushiol, the exact same allergenic chemical compound found in poison ivy and poison oak; sensitive individuals can develop a contact rash simply by handling mango peels."}},{"id":"banana","name":"Cavendish & Organic Bananas","variety":"Grand Nain / Williams (Cavendish Subgroup)","scientificName":"Musa acuminata","category":"Subtropical & Tropical","pluCodes":[{"code":"4011","sizeOrType":"Standard Yellow Cavendish","isOrganic":false},{"code":"94011","sizeOrType":"USDA Certified Organic Cavendish","isOrganic":true},{"code":"4186","sizeOrType":"Small / Petite Cavendish","isOrganic":false},{"code":"4237","sizeOrType":"Green Cooking Plantain","isOrganic":false}],"heroColor":"#E5A93C","accentColor":"#2D6A4F","description":"The single most consumed fresh fruit in North America. Transported across thousands of ocean miles in profound metabolic stasis at precisely 56.5°F (13.6°C) to prevent chilling injury and premature ripening before catalytic ethylene activation.","culinaryProfile":"Creamy, sweet, and starch-rich flesh that converts progressively to fructose and glucose as ethylene triggers chlorophyll breakdown.","harvestSeasons":[{"regionId":"guayas_ecuador","regionName":"Guayas & El Oro Alluvial Plains, Ecuador","country":"Ecuador","startMonth":1,"endMonth":12,"peakMonths":[1,2,3,4,5,6,7,8,9,10,11,12],"isSouthernHemisphere":true},{"regionId":"limon_costa_rica","regionName":"Limón Caribbean Lowlands, Costa Rica","country":"Costa Rica","startMonth":1,"endMonth":12,"peakMonths":[1,2,3,4,5,6,7,8,9,10,11,12],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":56.5,"optimalTempC":13.6,"minTempF":55,"maxStorageDays":28,"typicalRetailAgeDays":{"inSeason":14,"offSeasonStored":21},"chillingInjuryThresholdF":54,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"2.0% - 3.0%","co2Percent":"5.0%","ethyleneTreatment":"Harvested hard green with zero ethylene exposure during maritime ocean transit; ripened artificially in pressurized rooms at regional distribution centers using 100-150 ppm catalytic ethylene for 4-5 days prior to store dispatch.","description":"Bananas will suffer irreversible chilling injury below 55°F (sub-epidermal vascular browning where the peel turns dull gray and starch fails to convert to sugar). Reefer containers are held within ±0.5°F of 56.5°F for the entire sea voyage."}},"commonOriginIds":["guayas_ecuador","limon_costa_rica"],"keyTraceStory":{"headline":"The 56.5°F Goldilocks Reefer Sea Voyage","narrative":"Bananas travel from Ecuadorian packing stations to US ports in high-tech refrigerated containerships sealed at exactly 56.5°F. One degree cooler triggers peel graying and ruins the batch; two degrees warmer triggers uncontrollable ripening and shipboard spoilage. Once landed in ports like Wilmington, DE or Long Beach, CA, fruit is rushed to pressurized RDC ripening vaults where ethylene gas is injected to turn them from dark green to stage-3 bright yellow right before hitting retail shelves.","surprisingFact":"Because commercial Cavendish bananas have no seeds and are sterile triploid clones, every single Cavendish banana eaten anywhere in the world is genetically identical to a plant originally cultivated in a Duke of Devonshire greenhouse in 1836."}},{"id":"lime","name":"Persian & Key Limes","variety":"Bearss / Tahiti / Persian (Citrus latifolia)","scientificName":"Citrus × latifolia","category":"Citrus","pluCodes":[{"code":"4048","sizeOrType":"Persian Lime (Standard)","isOrganic":false},{"code":"94048","sizeOrType":"Organic Persian Lime","isOrganic":true},{"code":"4305","sizeOrType":"Key Lime / Mexican Lime","isOrganic":false}],"heroColor":"#4A7C59","accentColor":"#E5A93C","description":"Triploid, seedless citrus cultivated predominantly on the tropical Gulf slopes of Veracruz, Mexico. Harvested by hand every 12 to 14 days and rushed via refrigerated highway trailers through Texas border ports.","culinaryProfile":"Pungent, intensely acidic juice rich in citric acid and aromatic limonene oils in the flavedo rind.","harvestSeasons":[{"regionId":"veracruz_mexico","regionName":"Martínez de la Torre Citrus Basin, Mexico","country":"Mexico","startMonth":1,"endMonth":12,"peakMonths":[5,6,7,8,9,10],"isSouthernHemisphere":false},{"regionId":"sinaloa_mexico","regionName":"Sinaloa & Colima Coastal Belt, Mexico","country":"Mexico","startMonth":10,"endMonth":3,"peakMonths":[11,12,1],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":48,"optimalTempC":8.9,"minTempF":45,"maxStorageDays":45,"typicalRetailAgeDays":{"inSeason":6,"offSeasonStored":18},"chillingInjuryThresholdF":44,"controlledAtmosphere":{"enabled":false,"description":"Limes are non-climacteric and do not ripen after harvest. They are susceptible to rind pitting and oleocellosis below 45°F and must be cured in high-humidity (90-95% RH) packing bays at 48°F-50°F to retain their deep emerald green color."}},"commonOriginIds":["veracruz_mexico","sinaloa_mexico"],"keyTraceStory":{"headline":"The 48-Hour Overland Express from Veracruz to Texas","narrative":"Over 90% of all fresh limes consumed in North American supermarkets and restaurants originate from a single growing hub in Martínez de la Torre, Veracruz. Picked at sunrise, washed and food-grade carnauba waxed at midday, and loaded into refrigerated tractor-trailers by dusk, they travel 950 miles up Highway 180 to cross the Pharr-Reynosa International Bridge within 36 to 48 hours.","surprisingFact":"If limes are left on the tree past commercial maturity, their skins naturally turn pale yellow like lemons; commercial green coloring is maintained by picking while chlorophyll levels are at their physiological peak."}},{"id":"strawberry","name":"Garden Strawberry","variety":"Monterey, Albion & Florida Radiance","scientificName":"Fragaria × ananassa","category":"Berry & Vine","pluCodes":[{"code":"4028","sizeOrType":"Standard Pint / 1lb Clamshell","isOrganic":false},{"code":"94028","sizeOrType":"Organic 1lb Clamshell","isOrganic":true},{"code":"4249","sizeOrType":"Stemmed / Long Stem Strawberries","isOrganic":false},{"code":"4250","sizeOrType":"Jumbo Strawberries (2lb Clamshell)","isOrganic":false}],"heroColor":"#C83232","accentColor":"#2D6A4F","description":"Perennial stoloniferous herb bearing aggregate accessory fruits with achenes embedded on the swollen receptacle surface. Strawberries possess one of the most intense respiration rates of all produce and rely on immediate forced-air cooling within 2 hours of harvest.","culinaryProfile":"Aromatic ester burst with balanced fructose sweetness and bright citric and malic acidity.","harvestSeasons":[{"regionId":"watsonville_salinas","regionName":"Pajaro Valley & Monterey Bay, California","country":"United States","startMonth":4,"endMonth":10,"peakMonths":[5,6,7,8],"isSouthernHemisphere":false},{"regionId":"plant_city_florida","regionName":"Plant City & Hillsborough County, Florida","country":"United States","startMonth":11,"endMonth":3,"peakMonths":[12,1,2],"isSouthernHemisphere":false},{"regionId":"bajio_mexico","regionName":"Michoacán & Guanajuato Berry Corridors, Mexico","country":"Mexico","startMonth":10,"endMonth":4,"peakMonths":[11,12,1,2],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":32,"optimalTempC":0,"minTempF":31,"maxStorageDays":10,"typicalRetailAgeDays":{"inSeason":3,"offSeasonStored":7},"chillingInjuryThresholdF":30,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"10% - 15%","co2Percent":"15% - 20%","quarantineProtocol":"Elevated CO2 (15-20%) suppresses Botrytis cinerea (gray mold) without altering flavor.","description":"Berries undergo immediate forced-air tunnel cooling pulling field heat from 80°F down to 33°F within 90 minutes. Sealed pallet covers (Tectrol) inject 15% carbon dioxide to halt fungal spores during rapid highway transit."}},"commonOriginIds":["watsonville_salinas","plant_city_florida","michoacan_mexico"],"keyTraceStory":{"headline":"The 90-Minute Cold Shock Race in Watsonville","narrative":"Every hour of delay between picking a strawberry and chilling it to 32°F robs the fruit of one full day of shelf life. In Watsonville and Salinas, pickers hand-pack berries directly into retail plastic clamshells in the field so the fruit is touched only once. Flatbed trucks rush them to forced-air blast tunnels within 90 minutes of clipping.","surprisingFact":"The red fleshy part of a strawberry is not technically a berry or fruit—it is the enlarged receptacle tissue of the flower, while the tiny seeds on the outside (achenes) are each individual true fruits."}},{"id":"pineapple","name":"Golden Ripe Pineapple","variety":"MD2 Extra Sweet / Golden Ripe","scientificName":"Ananas comosus","category":"Subtropical & Tropical","pluCodes":[{"code":"4430","sizeOrType":"Small to Medium Golden Pineapple (approx. 3-4 lbs)","isOrganic":false},{"code":"4433","sizeOrType":"Large Extra Sweet Pineapple (approx. 5-7 lbs)","isOrganic":false},{"code":"94430","sizeOrType":"Organic Golden Pineapple","isOrganic":true},{"code":"94433","sizeOrType":"Organic Large Golden Pineapple","isOrganic":true}],"heroColor":"#D49B24","accentColor":"#4F772D","description":"The modern standard for fresh pineapple consumption, bred by the Pineapple Research Institute (PRI) for high brix sugar concentration (14-16%) and quadruple the vitamin C of historical Smooth Cayenne varieties. Harvested fully ripe by hand.","culinaryProfile":"Intensely sweet and aromatic with low acidity and juicy golden flesh that does not burn the palate.","harvestSeasons":[{"regionId":"san_carlos_costa_rica","regionName":"San Carlos & Upala Lowlands, Costa Rica","country":"Costa Rica","startMonth":1,"endMonth":12,"peakMonths":[11,12,1,2,3,4],"isSouthernHemisphere":false},{"regionId":"limon_costa_rica","regionName":"Atlantic Coastal Plains (Siquirres), Costa Rica","country":"Costa Rica","startMonth":1,"endMonth":12,"peakMonths":[3,4,5,10,11],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":46,"optimalTempC":7.8,"minTempF":44,"maxStorageDays":28,"typicalRetailAgeDays":{"inSeason":12,"offSeasonStored":21},"chillingInjuryThresholdF":42,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"3% - 5%","co2Percent":"5% - 8%","quarantineProtocol":"Crown de-coring and wax dip prevents internal browning and moisture loss during ocean voyages.","description":"Pineapples are transported in specialized controlled atmosphere maritime containers with micro-ventilated carton air channels to prevent carbon dioxide buildup and crown mold."}},"commonOriginIds":["san_carlos_costa_rica","limon_costa_rica"],"keyTraceStory":{"headline":"The 6-Day Reefer Sprint from Moín to Delaware","narrative":"Unlike bananas, pineapples contain no starch reserves and do not ripen after being severed from the plant. Specialized container vessels cruise at 21 knots from Costa Rica directly into Wilmington, Delaware and Philadelphia, keeping the fruit in cold stasis within 48 hours of picking.","surprisingFact":"A single pineapple fruit takes nearly two to three years to grow and is composed of dozens of individual berry flowers fused together around a central fibrous core."}},{"id":"tomato","name":"Roma & Vine Tomatoes","variety":"Roma Plum / Vine-Ripened Cluster (TOV)","scientificName":"Solanum lycopersicum","category":"Subtropical & Tropical","pluCodes":[{"code":"4087","sizeOrType":"Roma / Plum Tomato","isOrganic":false},{"code":"4799","sizeOrType":"Greenhouse Beefsteak Tomato","isOrganic":false},{"code":"4664","sizeOrType":"Vine-Ripened Cluster (TOV)","isOrganic":false},{"code":"94087","sizeOrType":"Organic Roma / Plum Tomato","isOrganic":true},{"code":"94664","sizeOrType":"Organic Cluster Tomatoes","isOrganic":true}],"heroColor":"#C83E2B","accentColor":"#2D6A4F","description":"The highest-volume imported specialty crop in North America, dominated by winter shadehouse crops from Sinaloa and domestic summer field production. Characterized by thick pericarp walls, low moisture, and rich umami glutamates.","culinaryProfile":"Dense and meaty with concentrated tomato pectin, balanced acidity, and deep savory umami sweetness.","harvestSeasons":[{"regionId":"sinaloa_mexico","regionName":"Culiacán & Los Mochis Delta, Mexico","country":"Mexico","startMonth":12,"endMonth":5,"peakMonths":[1,2,3,4],"isSouthernHemisphere":false},{"regionId":"california_central_valley","regionName":"San Joaquin Valley, California","country":"United States","startMonth":6,"endMonth":10,"peakMonths":[7,8,9],"isSouthernHemisphere":false}],"coldChainSpecs":{"optimalTempF":52,"optimalTempC":11.1,"minTempF":50,"maxStorageDays":14,"typicalRetailAgeDays":{"inSeason":5,"offSeasonStored":10},"chillingInjuryThresholdF":50,"controlledAtmosphere":{"enabled":false,"quarantineProtocol":"USDA-APHIS commercial inspection at Nogales and Pharr for fruit fly and tomato brown rugose virus.","description":"Tomatoes must NEVER be chilled below 50°F (10°C). Cold refrigeration permanently disables the enzyme that produces key aroma volatiles (cis-3-hexenal) and causes irreversible mealiness."}},"commonOriginIds":["sinaloa_mexico","california_central_valley"],"keyTraceStory":{"headline":"The Pharr Bridge Overnight Crossing Race","narrative":"Between December and May, thousands of refrigerated tractor-trailers stream through the Pharr-Reynosa and Nogales border crossings carrying warm-season tomatoes to replenish cold northern grocery shelves across the United States within 48 hours.","surprisingFact":"Putting a tomato in a household refrigerator below 50°F shuts off its flavor-producing genes forever. Even if brought back to room temperature, the volatile aromatics never recover."}},{"id":"kiwifruit","name":"SunGold & Green Kiwifruit","variety":"Zesy002 (SunGold) / Hayward Green","scientificName":"Actinidia chinensis / Actinidia deliciosa","category":"Berry & Vine","pluCodes":[{"code":"4030","sizeOrType":"Hayward Green Kiwifruit","isOrganic":false},{"code":"3279","sizeOrType":"SunGold Golden Kiwifruit","isOrganic":false},{"code":"94030","sizeOrType":"Organic Green Kiwifruit","isOrganic":true},{"code":"93279","sizeOrType":"Organic SunGold Kiwifruit","isOrganic":true}],"heroColor":"#8C9E3E","accentColor":"#C4822B","description":"Grown on rigorous pergola trellises in rich volcanic tephra soils. Hayward green kiwifruit offers refreshing tartness and bright green flesh, while the patented SunGold variety provides tropical sweetness and smooth bronze skin.","culinaryProfile":"Effervescent blend of pineapple, strawberry, and citrus notes with high actinidin proteolytic enzymes.","harvestSeasons":[{"regionId":"bay_of_plenty_nz","regionName":"Bay of Plenty, New Zealand","country":"New Zealand","startMonth":4,"endMonth":11,"peakMonths":[5,6,7,8],"isSouthernHemisphere":true},{"regionId":"aconcagua_chile","regionName":"O’Higgins & Maule Regions, Chile","country":"Chile","startMonth":3,"endMonth":9,"peakMonths":[4,5,6],"isSouthernHemisphere":true}],"coldChainSpecs":{"optimalTempF":32,"optimalTempC":0,"minTempF":31,"maxStorageDays":180,"typicalRetailAgeDays":{"inSeason":21,"offSeasonStored":60},"chillingInjuryThresholdF":30,"controlledAtmosphere":{"enabled":true,"oxygenPercent":"1.5% - 2%","co2Percent":"4% - 5%","quarantineProtocol":"Extreme ethylene sensitivity requires catalytic converters in shipping holds to keep ethylene below 10 parts per billion (ppb).","description":"Kiwifruit is hyper-sensitive to ethylene gas. A concentration as low as 10 ppb will cause rapid flesh softening. Specialized ocean reefer vessels maintain ultra-low oxygen and continuous ethylene scrubbing across the 21-day Pacific transit."}},"commonOriginIds":["bay_of_plenty_nz","aconcagua_chile"],"keyTraceStory":{"headline":"The 6,000-Mile Pacific Voyage to Long Beach","narrative":"Harvested in Te Puke between April and June, New Zealand kiwifruit boards chartered refrigerated reefer ships in Tauranga destined for Port Hueneme and Long Beach, California, supplying North American grocery aisles during the Northern Hemisphere’s counter-season.","surprisingFact":"Kiwifruit was originally known as Chinese Gooseberry until New Zealand growers renamed it in 1959 after their national bird, whose brown fuzzy feathers resemble the skin of the fruit."}}]