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• Blast freezing, deep freezing, and individual quick freezing (IQF) are types of rapid freezing that are processes of great help for large industries. Rapid freezing causes the formation of tiny crystals, which do minor damage and preserve food at a higher quality. Even more usefully, once the food is “blast frozen”, it can be moved into a standard freezer for longer-term storage, as long as it stays cold enough for food at the correct temperature, of course.

 First step: food origin

•  Our engineers select our partners and farmers who supply the best soils in the most suitable regions, based on their knowledge of the soil types, the crops, the climate, etc. We perform periodical analyses and tests to make sure we receive pesticide levels, microbiological components, and heavy metals are all below the globally accepted standards.

Second step: Receiving in our factory

•  We clean our vegetables and fruit very thoroughly. As soon as the food enters the processing plant, all the sand, soil, stones, grit, and any insects are removed. During production, our vegetables go through several cleaning stages, which are followed by visual inspections.

Third step: Freezing

•  Vegetables and fruits are frozen very quickly (Vegetables first undergo a blanching process). In this way, we manage to seal in their nutrients and Minerals.

Fourth Step: Sorting

•  Once again we resort and remove any defects out of the products after the freezing process and before packing the products in their final package.

Fifth Step: Preservation

•  Our on-site cold storage allows us to monitor and maintain the required preservation conditions that guarantee to keep all products in their premium Condition.

Sixth: Loading

• After checking the condition of the containers, we make sure the products are quickly and safely loaded into the containers in an isolated and clean area. Moreover, we add temperature and humidity monitors to track the condition of the products till they arrive safely at our partners’ facilities.