The mango fields are organically farmed and naturally irrigated from a nearby river. Once harvested, the fruit is dried in large metal tunnels for about 22 hours on drying racks at 130 degrees. Because the fruit is slowly dried, the moisture content is ideal and the natural color is intact without the use of sulfur. This drying process ensures the mango flesh stays at 95 degrees or below, preserving the fruit's natural enzymes and vitamins. From harvest to drying, none of the fruit is wasted. The smaller and slightly blemished pieces that are not sold as dried fruit are diced and used in natural food products.