Passendale - Saturday 27 April
The productionprocess
From the harvest to the plate, we master all the steps that enable us to satisfy your customers. It is together that we succeed in meeting the new challenges imposed by the frozen food market.
Our commitment: to satisfy you !
1
Cultivation and harvesting
An agronomist in charge follows the plots from sowing to harvest. It is the agronomist who determines when to harvest, when the vegetable is fully ripe. As soon as they are harvested, the fresh vegetables are stored directly on the plot in suitable containers and labelled. They are delivered and immediately put into production.
2
Production
Once delivered to the production site, the vegetables are washed to remove impurities. They are then sorted, graded and/or cut. Vegetables can be blanched, among other things to fix their colour, to deactivate enzymatic reactions and to reduce the microbial flora.
3
Freezing
The last stage of production, deep-freezing (mainly IQF) is quick and short. This method of preservation best preserves the organoleptic properties of the product (texture and flavour).
4
Packaging
The products are packaged according to their intended use (cardboard and bulk bag, pouch, case, etc.). The last checks are carried out (metal detector, visual sorting, etc.) and the products are placed on pallets, ready to be shipped.
Origins of our products
Find out below where our vegetables, fruits and herbs are harvested… Have a good discovery!