TRACEABILITY is the monitoring of a product from its cultivation until purchase by the end consumer. Therefore, it is a comprehensive activity involving the different parties involved in the process and in which every link of the chain is essential for maintaining an efficient traceability system.
Intense monitoring of our own plantations and the producers that we advise is the first step for the success of the final product. Land and growers have been selected in accordance with our philosophy of monitored, environmentally friendly agricultural practices.
The whole manufacturing, packaging and distribution process is fully computerised. This high level of control allows perfect traceability of all of our products.
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We select plots of land taking into account:
We carry out monitoring of all field work, with recommendations on fertilisation adapted to the crop, production and analysis. Varieties with the best organoleptic, non-transgenic qualities are selected for planting. We minimise the use of phytosanitary treatments to the maximum (Zero Waste). We optimise water resources according to needs and following the recommendations of the Inforiego Network. We harvest at the best state of cultivation, based on prior analysis. All of our plots of land are within a maximum radius of 60km of the factory, ensuring that in less than two hours the product has been taken from the field for processing. |
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Before being incorporated into the production chain, we subject products arriving at the factory to exhaustive raw materials quality control. This process has the aim of ensuring that products fulfil the technical specifications defined by the quality department. If the product is adequate, the following will be carried out:
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The product is then ready to be packaged in thermoformed plastic, applying the vacuum packaging technique: a method of preserving food which slows the oxidation of the product (change of colour, flavour and aroma) removing oxygen from the packaging, and thus preventing the reproduction of bacteria and fungus. All packages are subjected to a weight control and x-ray control, which allow the elimination of all packages which may contain foreign matter. Finally, in order to prolong the lifespan of the product, the sterilisation process is applied; which consists of subjecting the product to high temperatures to eliminate any microorganism present, so that no others can enter the fully sealed packaging. |
Cultivation
We select plots of land taking into account:
- An exhaustive soil analysis.
- The quality of irrigation water.
- The professionalism of growers.
We carry out monitoring of all field work, with recommendations on fertilisation adapted to the crop, production and analysis.
Varieties with the best organoleptic, non-transgenic qualities are selected for planting.
We minimise the use of phytosanitary treatments to the maximum (Zero Waste).
We optimise water resources according to needs and following the recommendations of the Inforiego Network.
We harvest at the best state of cultivation, based on prior analysis.
All of our plots of land are within a maximum radius of 60km of the factory, ensuring that in less than two hours the product has been taken from the field for processing.
Processing
Before being incorporated into the production chain, we subject products arriving at the factory to exhaustive raw materials quality control. This process has the aim of ensuring that products fulfil the technical specifications defined by the quality department. If the product is adequate, the following will be carried out:
- Cleaning and slicing of products.
- Cleaning and selection of raw materials.
- Calibration of products with an artificial viewing system, classifying them based on the following parameters: size, shape, length, dry material, colour, weight, internal defects and sugar content.
- Peeling of the products with a cutting system, fully removing their outer layers.
- Subjecting products to a blanching and cooling process, in order to inhibit enzymatic reactions and ensure that their natural characteristics are preserved.
Packaging
The product is then ready to be packaged in thermoformed plastic, applying the vacuum packaging technique: a method of preserving food which slows the oxidation of the product (change of colour, flavour and aroma) removing oxygen from the packaging, and thus preventing the reproduction of bacteria and fungus.
All packages are subjected to a weight control and x-ray control, which allow the elimination of all packages which may contain foreign matter.
Finally, in order to prolong the lifespan of the product, the sterilisation process; is applied, which consists of subjecting the product to high temperatures to eliminate any microorganism present, so that no others can enter the fully sealed packaging.
