Peak Harvest Timing
Harvested at Power, Not Convenience.
Why Timing Is Everything
The moment a fruit or vegetable is harvested determines everything about its quality:
Nutrient content
Flavor
Shelf life
Health benefits
What Happens at Peak Harvest
When a plant hits its peak biological maturity, nutrient density surges:
Vitamin C, Vitamin A, and antioxidants concentrate at their highest levels
Flavonoids and carotenoids (important for cell protection) reach maximum potency
Natural sugars and fibers balance perfectly for gut health and energy
Minerals like potassium and magnesium are fully absorbed into the edible parts of the plant
✅ More vitamins
✅ More healing compounds
✅ More real flavor
Science shows that:
Tomatoes ripened on the vine have up to 50% more lycopene and 30% more Vitamin C than artificially ripened ones (Cleveland Clinic).
Leafy greens picked at full size retain higher levels of folate, Vitamin K, and chlorophyll than "baby" leaves or early-harvested greens (PSU Research).
How Produce Now Protects Peak Harvest
Our system is built differently:
Controlled hydroponic environments
Real-time monitoring of plant maturity and nutrient cycles
Harvest only when the plant’s nutrient and flavor profiles peak
Straight to consumer or to Clean Catering with less than 48 hours from harvest to plate
No ripening warehouses.
No chemical sprays.
No fake shelf-life tricks.
Just food at its natural maximum power.
What Peak Harvest Means for You
Eating produce harvested at its biological peak:
