The supplier selection, which guarantees an excellent raw material, follows strict procedures.

Storage in cold rooms refrigerated at 0°-4°; washing of vegetables, following a specific process.

Hand-cutting of vegetables, in most cases. Streaming or boiling of vegetables.

Packaging in trays.

Labelling and boxing, placing of the final products in warehouse.

Transport and delivery, in strict compliance with the cold chain, guarantee the highest standards of sanitation, hygiene and food quality.

Vegetables can be stored in the fridge for 30 days, but are to be consumed withing 2 days from the opening of the package.