About us >> Production process
WHAT WE DO
We produce and deep-freeze a wide range of conventional and organic Mediterranean vegetables, for the preparation of culinary aids, vegetable mixes, snacks and vegetable-based ready meals for retail, foodservice and industry.
1. GROWING
In close collaboration with the farmers, we select the most suitable seeds and the best cultivation plots, very close to our production centres. We control the entire cultivation process.
2. HARVEST
The vegetables are harvested at their optimum point of flavour and ripeness. They are transported quickly to our production centres.
3. WASHING AND CUTTING
The vegetables are thoroughly washed to remove any residue collected during harvesting. Depending on the type of vegetables, they are peeled and chopped. Automatic detection of foreign matter.
4. BLANCHING
Vegetables are subjected to a short heat treatment by blanching, frying or roasting. This treatment removes enzymes that can damage the product, thus increasing its flavour and shelf life.
5. INDIVIDUALLY QUICK FROZEN (IQF)
Vegetables are subjected to a flow of air at -40ºC which freezes them very quickly down to a temperature of -18ºC. This individual quick freezing process preserves the organoleptic properties, nutritional values and taste of the vegetables.
6. MIXING AND PACKAGING
The ingredients are mixed according to the product recipe. The blends and individual products are packaged on automated high-speed packaging lines.
7. STORAGE
The frozen vegetables are initially stored in large octagonal boxes called 'octobins', which are automatically transported by electric conveyors to the cold stores. There they remain at a temperature of -22ºC until the goods are repacked.
8. DISTRIBUTION
The frozen vegetables travel automatically from the cold store to the loading docks. During the whole process, the product is always kept at a temperature below -18ºC to guarantee the cold chain.
WHAT WE DO
Production and deep-freezing of all types of Mediterranean vegetables.
About us >> Production process
WHAT WE DO
We produce and deep-freeze a wide range of conventional and organic Mediterranean vegetables, for the preparation of culinary aids, vegetable mixes, snacks and vegetable-based ready meals for retail, foodservice and industry.
1. GROWING
In close collaboration with the farmers, we select the most suitable seeds and the best cultivation plots, very close to our production centres. We control the entire cultivation process.
2. HARVEST
The vegetables are harvested at their optimum point of flavour and ripeness. They are transported quickly to our production centres.
3. WASHING AND CUTTING
The vegetables are thoroughly washed to remove any residue collected during harvesting. Depending on the type of vegetables, they are peeled and chopped. Automatic detection of foreign matter.
4. BLANCHING
Vegetables are subjected to a short heat treatment by blanching, frying or roasting. This treatment removes enzymes that can damage the product, thus increasing its flavour and shelf life.
5. INDIVIDUALLY QUICK FROZEN (IQF)
Vegetables are subjected to a flow of air at -40ºC which freezes them very quickly down to a temperature of -18ºC. This individual quick freezing process preserves the organoleptic properties, nutritional values and taste of the vegetables.
6. MIXING AND PACKAGING
The ingredients are mixed according to the product recipe. The blends and individual products are packaged on automated high-speed packaging lines.
7. STORAGE
The frozen vegetables are initially stored in large octagonal boxes called 'octobins', which are automatically transported by electric conveyors to the cold stores. There they remain at a temperature of -22ºC until the goods are repacked.
8. DISTRIBUTION
The frozen vegetables travel automatically from the cold store to the loading docks. During the whole process, the product is always kept at a temperature below -18ºC to guarantee the cold chain.
WHAT WE DO
Production and deep-freezing of all types of Mediterranean vegetables.
About us >> Production process
WHAT WE DO
We produce and deep-freeze a wide range of conventional and organic Mediterranean vegetables, for the preparation of culinary aids, vegetable mixes, snacks and vegetable-based ready meals for retail, foodservice and industry.
1. GROWING
In close collaboration with the farmers, we select the most suitable seeds and the best cultivation plots, very close to our production centres. We control the entire cultivation process.
2. HARVEST
The vegetables are harvested at their optimum point of flavour and ripeness. They are transported quickly to our production centres.
3. WASHING AND CUTTING
The vegetables are thoroughly washed to remove any residue collected during harvesting. Depending on the type of vegetables, they are peeled and chopped. Automatic detection of foreign matter.
4. BLANCHING
Vegetables are subjected to a short heat treatment by blanching, frying or roasting. This treatment removes enzymes that can damage the product, thus increasing its flavour and shelf life.
5. INDIVIDUALLY QUICK FROZEN (IQF)
Vegetables are subjected to a flow of air at -40ºC which freezes them very quickly down to a temperature of -18ºC. This individual quick freezing process preserves the organoleptic properties, nutritional values and taste of the vegetables.
6. MIXING AND PACKAGING
The ingredients are mixed according to the product recipe. The blends and individual products are packaged on automated high-speed packaging lines.
7. STORAGE
The frozen vegetables are initially stored in large octagonal boxes called 'octobins', which are automatically transported by electric conveyors to the cold stores. There they remain at a temperature of -22ºC until the goods are repacked.
8. DISTRIBUTION
The frozen vegetables travel automatically from the cold store to the loading docks. During the whole process, the product is always kept at a temperature below -18ºC to guarantee the cold chain.