At many produce companies, vegetables are thrown into a single cold room without regard for their ideal storage temperature.

At Primo, we segregate vegetables based on their specific temperature needs. Hardy cabbage, radishes and carrots are stored at a lower temperature. Iced produce like broccoli and green onions are stored in another room — with ample drainage. Delicate leafy greens like tender spinach and endive are in yet a different area.

Our facility also enables us to protect our produce from interaction. For example, we take extra-special care to keep lettuces away from citrus fruits, which during ripening emit ethylene gas that can damage perishable greens.

As a result our vegetables are consistently fresher, more flavorful and more presentable. We invite you to see and taste the difference.