Frozen vegetables let customers hold a stable raw material supply outside the fresh season, with less loss than shipping fresh produce over long distances.
Raw material is harvested and processed the same day. Produce is washed, cut to specification, blanched at the temperature and time appropriate to each type, then chilled rapidly before freezing. Correct blanching holds colour and deactivates the enzymes that cause discolouration and off-flavours in storage.
We pack single-line or blend to the customer recipe.