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The
proceses
1.
Fruit Recolection
The fruit
is picked up in the crop zone and has previously certified by the
agricultural department. The fruit is procesed no more than 2 days
later
2.
Pre-selection and Fruit Washing
The
fruit is pre-selected to separate damaged fruit and strange particles,
then it's cleaned by inmersion, spraying, brushing and rinsing.
3.
Extraction
The fruit
is tested and whatever doesn't comply with the specifications is
rejected. After the preselection it's washed and desinfected rigorously
and finally it's selected, processing only fruit that is in optimal
conditions. The selected fruit goes through a process that separates
the pulp and the seeds from the skin.
4.
Refinement
| Once
the pulp is extracted it's sent to the strainers (finisher)
which take out completly the seeds and other things that are
left. Then the pulp is cleared, has the air removed and is
homogenized. |
5.
Pasteurization y Esterilization
The pulp
is pasteurized and/or esterilized to eliminate the presence of patogenic
and non-patogenic microorganisms.
6.
Concentration
When
the product is concentrated, the process is similar to the natural
pulp process, but after it's pasteurized the pulp is concentrated
in an two stage plate evaporator with tree pieces. During the process
of evaporation the fruit aromas are evaporated which are recovered
and reincorporated.
7.
Packing
We
have two packing alternatives:
a.
Metalic Drums with a double polyethylen bag for pasteurized products
that are stored frozen.
b.
Aseptic polyethylen bags and triple aluminum barrier packed in
an aseptic filler SCHOLLE 10-2E that allows packing the product
at room temperature.
Quality Objectives
Our company
has it clear that the quality and inocuity of the products are the
most important factors in the productive chain, and for this reason,
we are implementing a System of Risk Analysis and Control of Critical
Points (HACCP) recomended by organizations like CODEX ALIMENTARIO,
the OMS/OPS and the FAO, adopted oficially by the European Comunity,
Mercosur, the FDA and many other countries.
For the
development of the HACCP system we have implemented a series of
programs like:
- GOOD
MANUFACTURING PRACTICES
Are the procedures that have to be strictly followed in every
stage of the processes that we carry out.
- SANITY
The security and quality of our products are completly related
with the applied procedures of cleanning and desinfection. We
have clear policies that define the methodology and activities
that have to be done in the cleaning and desinfection of workers,
installations, equipment, and prime resources; plague control;
the management and final disposition of solid and liquid wastes
for the environment preservation.
- PREVENTIVE
MAINTAINANCE
The Maintainance Department guarantees that the installations
and and equipment are in good conditions minimizing this way the
external factors that could alter our products.
- INSTRUMENTS
AND EQUIPMENT CALIBRATION
It's our main support to certify that all of the verification
and monitoring activities are carried out the right way.
- PROVIDER
VERIFICATION
Through the Agricultural Department we provide permanent assesment
to the farmers to guarantee that the quality standards are followed.
In the same maner we have control processes for buying resources,
ingredients, etc.
- TECHNICAL
CARDS
The prime resources and elaborated products have physico-chemical,
micro-biological and organoleptic specificactions that guarantee
their quality and safety that can be verified anytime.
- STANDARD
PROCEDURES
Each product has well defined and written steps for it's fabrication,
including the technological and sanitary elements used to guarantee
the final quality and safety.
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