Cured for Resilience. Grown for Sweetness.
At DeltaMasr Fresh, sweet potatoes are our premier export program. Grown in the loose, free-draining sandy loam of Wadi El Natroun and cured in automated post-harvest chambers, our roots deliver what international supermarket buyers demand: uniform caliber, skin toughness that withstands maritime transit, and an intense sugar profile reaching 12° to 14° Brix.
Bellevue vs. Beauregard Agronomic Matrix
Both varieties are cultivated in the deep sandy-loam of Wadi El Natroun, irrigated with pure Moghra deep aquifer water, and cured in automated post-harvest chambers.
European Retail Benchmark Bellevue Variety
Ultra-smooth copper skin with deep orange flesh. Exceptional starch-to-sugar conversion (12-14° Brix post-cure), perfect cylindrical symmetry, and premium retail shelf appeal across UK and European supermarkets.
- Skin Profile: Ultra-smooth copper-bronze, high abrasion resistance
- Flesh Hue: Deep homogeneous orange (high β-carotene)
- Post-Cure Brix: 12.0° – 14.5° Brix
- Geometry: Symmetrical cylindrical, uniform length-to-width ratio
- Target Retailers: Tesco, Sainsbury's, Edeka, REWE, Albert Heijn, Carrefour
High-Yield Culinary & Processing Beauregard Variety
Classic high-yielding sweet potato with reddish-copper skin, moist sweet texture, and versatile culinary performance across fresh retail shelves and industrial french-fry manufacturing.
- Skin Profile: Light copper-red, natural soil-cured finish
- Flesh Hue: Moist, rich orange flesh with tender texture
- Post-Cure Brix: 11.5° – 13.5° Brix
- Geometry: Elliptical to blocky shape, robust size yields
- Target Retailers: Retail fresh counters, french fry processors, baby food manufacturers
The Science of Curing: Why DeltaMasr Roots Outlast the Market
Curing is a biochemical transformation that separates standard field tubers from resilient, high-sugar export roots.
4-Stage Precision Curing & Cold Chain Protocol
Field Harvest & Pre-Grading
Manual digging in morning hours. Transported in cushioned field bins to the packhouse within 2 hours to prevent bruising.
Suberization Chamber (Curing)
Computerized climate activates cell division, forming a protective suberin wound barrier that halts microbial infection.
Enzymatic Sugar Hydrolysis
Alpha and beta amylases break down starches into sweet maltose, achieving 12-14° Brix with 6+ months shelf vitality.
Export Cold-Chain Dispatch
Continuous-power 40ft high-cube reefers with real-time IoT temperature logging direct to European terminals.
1. Suberization (Wound Healing)
During mechanical and hand harvesting, microscopic skin tears occur. At 28-30°C and 90-95% RH, sweet potato skin cells rapidly divide to form a suberin barrier. This protective cork layer stops pathogen penetration, prevents weight loss, and eliminates soft rot during maritime container transit.
2. Starch Hydrolysis & Brix Spike
Field-harvested sweet potatoes contain mostly insoluble starches and measure only 5-6° Brix. Controlled atmospheric curing stimulates alpha and beta amylase enzymes, hydrolyzing starches into maltose and sucrose sugars. This raises the sweetness to a rich 12-14° Brix profile.
3. Shelf Life Extension (6+ Months)
Uncured roots rapidly dehydrate and shrivel within 3-4 weeks. Professionally cured DeltaMasr roots retain cellular turgor and internal moisture, maintaining Class 1 supermarket freshness for 6 to 9 months under proper +13°C / 85% RH storage conditions.
Export Grading & Calibration Matrix
Calibrated mechanically and optically to comply with strict European Class 1 retail specifications.
| Export Grade | Weight Range | Diameter Caliber | Primary Commercial Application | Packaging Format | Key Destination Markets |
|---|---|---|---|---|---|
| Size S | 100 – 200 g | 35 – 55 mm | Pre-pack Retail Trays & Steaming Bags | 6 kg Carton / Flowpack | UK, Netherlands, Germany |
| Size M (Primary) | 200 – 400 g | 50 – 75 mm | Premium Class 1 Retail Loose Display | 6 kg Loose / 14 kg Telescopic | UK, Netherlands, France, Germany, Nordics |
| Size L1 | 400 – 600 g | 70 – 90 mm | Baking Potatoes, Foodservice & Culinary | 14 kg Telescopic / 15 kg Master | Germany, Spain, Poland, Italy |
| Size L2 | 600 – 800 g | 85 – 110 mm | Catering, Dicing & Sweet Potato Fries | 14 kg / 15 kg Master Carton | Central & Eastern Europe, GCC |
| Jumbo | 800 g – 1,400 g+ | 100 mm+ | Industrial Processing, Puree & Dehydration | 1,000 kg Jumbo Big Bags / Master Bin | Food Processing Plants Worldwide |
Export Packaging & 40ft Reefer Capacity
Engineered to withstand ocean humidity and maintain carton structural integrity through multi-week maritime voyages.
Standard Export Packaging Formats
Reinforced Kraft corrugated carton, stackable interlocking corners. 2,400 cartons per 40ft Reefer (20 Euro Pallets / 120 per pallet = 14.4 MT Net).
Heavy-duty top/bottom telescopic carton designed for high-humidity seafreight. 1,600 boxes per 40ft Reefer (20 Euro Pallets / 80 per pallet = 22.4 – 24.0 MT Net).
4-loop UV-stabilized ventilated polypropylene bags on heavy-duty wooden pallets. 22-24 Bags per 40ft container (22.0 – 24.0 MT Net).
Maritime Transit Parameters from Port of Alexandria
Direct refrigerated container sailings to major European, British, Mediterranean, and Arabian Gulf ports.
| Destination Port | Transit Time | Frequency |
|---|---|---|
| Rotterdam / Antwerp (NL/BE) | 7 – 9 Days | 3x Weekly Direct |
| Felixstowe / London Gateway (UK) | 8 – 10 Days | 2x Weekly Direct |
| Hamburg / Bremerhaven (DE) | 9 – 11 Days | 2x Weekly Direct |
| Marseille / Fos-sur-Mer (FR) | 4 – 5 Days | 3x Weekly Direct |
| Genoa / Salerno (IT) | 4 – 5 Days | 4x Weekly Direct |
| Jebel Ali / Jeddah (GCC) | 6 – 8 Days | Daily Feeder |
Request Quotation & Container Booking
Submit your produce specifications and destination port. Our export desk will issue a comprehensive commercial proposal and vessel transit schedule within 24 hours.
No intermediaries; guaranteed quality, direct traceability, and competitive pricing.
Contracted reefer allocations with Maersk, MSC, CMA CGM, and Hapag-Lloyd.
Complete laboratory COA, BRCGS Grade A, and GlobalG.A.P. IFA v6 documentation.