MELYSOL produces its melons on 3 different spots, around its San Pedro’s packaging station, practising crop rotation, choosing the lands in function of special characteristics permitting the harvest of a melon corresponding to the needs of our clients, depending of the season.

MELYSOL produces a counter season melon and follows the needs of the markets. Consequently we can distinguish two seasons:

- high season: from mid-October until mid-May
- low season: from mid-May to mid-October. During the low season our production is essentially devoted to local and export markets, except Europe.

Our farming experts observe in a very careful way the development and follow in a precise manner the instructions of irrigation, fertilization, and sanitary protection, controlled by Daniel Lagarrigue, the great specialist in the area of farming melons in Europe who follows the production of MELYSOL.

After eight days in a green house at a temperature around 45ºC, the small melon plant is transplanted over a plastic division.
The plantations for the high export season begin in August and end at the latter part of February.

As early as the flowering process, numerous bees from MELYSOL’s hives start to work. A good pollination is necessary to obtain a quality harvest.

When the fruit has the size of a golf ball, our employees put underneath each melon a raised plastic disc known in the Dominican Republic as a “sentadero” that comes from the verb “sentar” that signifies to sit. This permits to avoid the contact between the fruit and the plastic division or humid soil. Doing so, the produced melon has a uniform colour that improves its visual look.

Around 65 days after the process has started, the harvest can start.

The melons are hand-picked everyday during the cool hours at the optimum level of ripeness: crackling of peduncle.

They are transported via refrigerated trucks from the fields to the process station 10 kilometres away. Then they are kept in a cold room at 15º Celsius to lower the temperature at heart.

The next morning the melons are washed, brushed, dried, packed, grouped, weighted, and stored for some hours in a refrigeration room at 8ºc. MELYSOL only exports extra and first choice melons. The other melons are destined to local market.

The 2nd choice and too ripe melons are destined to local market. The importance of the population in the island allows absorbing these quantities and MELYSOL only exports extra and first choice melons.

Each wooden pallet is weighted (permitting the client to know the exact amount of merchandise they will receive) and identified: GLOBALG.A.P traceability from the field to the box. The air plane pallets are prepared in the export cool room and then loaded in a refrigerated trailer of four pallets, which represents a total of 1440 cartons weighing approximately 8 kilos each.

All the melons travel exclusively by plane.

In the starting airport the merchandise is unloaded when the air plane lands, to avoid the melons to suffer from a thermic shock and doing so, to permit the melons to be delivered always fresh, the air planes cargo hold being regulated between 8º to 10º Celsius.