Grading and Transportation

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The cut flowers quality standards mainly depend on shape and size of the flower bud, turgidity or freshness, vase life or keeping quality, stem length, stem strength, color, fragrance, development, and condition of foliage, foliage free from dust and spray residues, absence of insect/diseases, free from physical defects. Quality depends on the systems of Pre-harvest, harvest, and post-harvest.

The grading hall has some special qualities; it is manufactured by Fill in Austria and equipped by Geerlofs of Holland. First is the reception area where the flowers are counted, inspected, and then moved to the pre-cooling area maintained at 15 °C. After 2 to 3 hours the flowers are then taken into the grading hall at a temperature of 18 to 19 °C for grading. This process is done by experienced staff that works on the ergonomic tables using accurate equipment under strict supervision by the senior graders.

Thereafter our flowers are kept in cold storage at a temperature between 2 and 3 °C. This is made possible using automatic closing doors which minimize any temperature losses. Special spraying devices using ionizers have also been installed to prevent any undesirable fungus attacks. Hygiene is paid high attention through the whole work chain.

Thus allowing Mount Meru Flowers the foundation to produce high and uniform quality bunches of roses, which the organization is very proud to be associated with until now. If in spite of all these precautions you find the quality is not up to the standard the farm will replace every bunch! Or reimburse your money.


A cold chain is only as strong as all the components it is made up of. The perfect cold chain starts from the delivery of the roses to the grading hall to deliver to the airport. Mount Meru Flowers has completed this cold chain by investing in a fleet of Mercedes Trucks. The trucks are perfectly insulated and have a monitored temperature of around 5°C. Our regular shipments of flowers are accompanied by data loggers recording the temperature and humidity every 10 minutes until unpacking at their final destination. At every stage of the cold chain temperature information is maintained and logged thus contributing to the professionalism in which the “cold chain” has been handled.