TECHNOLOGY

The technology for the production and packing of vegetbles with “aseptic” process consists in sterilizing the product, cooling it and fill the final pack in a protect environment avoiding a bacterial contamination.
The product is supplied in special sacks of 200 kg with hermetical closure inside cone shaped metallic octobins.

ADVANTAGES

The advantages of this technology are several:

• The process acts really fast, allowing the product to keep their organoleptic characteristics unchanged.



• The product can be preserved at a room temperature for at least 18 months without contamination hazard.



• The product can be easily used, by intaking the product from the sack through a pump.

PRODUCTS

The products, available in aseptic saks of 200 kg, are tomato or vegetable based:

• Tomato based:
  
  - Tomato paste
  
  - Tomato fine pulp
  
  - Tomato diced pulpu
  
  


• Vegetable based:
  
  - Pumpkin puree
  
  - Carrots puree