Our Production Processes

Our Production Processes

Natural, high-quality fruits and vegetables at the appropriate maturity for processing are harvested at the most suitable times according to their varieties, within the framework of fair sourcing principles, and transported to our factory while preserving their characteristics.

Our production is carried out in full compliance with the 2001/112/EC directive, the AIJN Code of Practice, and relevant Reference Guidelines. Every stage of our process is executed in strict adherence to HACCP standards (FDA 19.01.2001 and 93/43/EEC).

Leveraging our modern machinery park and meticulously designed production processes, we meet —and often exceed — the expectations of our industrial customers and fulfill their specific needs with analysis-verified and food safety-certified products manufactured to the highest quality standards.

Driven by a focus on continuous improvement, our experienced team is dedicated to delivering reliable and superior-quality products. We achieve this by strictly adhering to the highest quality standards through our state-of-the-art machinery and rigorously designed production processes.

Food Safety and Hygiene:
All our production equipment is manufactured from stainless steel suitable for food contact. Hygienic conditions are ensured after every production run through automatic CIP (Clean-in-Place) cleaning systems.

High Efficiency and Quality:
We utilize high-efficiency evaporators, automatic filtration systems, and precise filling lines during fruit processing, concentration, and filling stages to strictly maintain product quality.

Traceability and Control:
Through our quality control processes which we continuously develop, and our production tracking system, all process parameters are monitored and recorded in real-time. Process and final product analyses are tracked and evaluated by expert teams within the framework of global standards.

International Certification Compliance:
Our facility conducts production in accordance with international food safety standards, primarily BRCGS and FSSC 22000.

Key Steps of Our Production Process:

  1. Fruit Input Control: Raw material reception and preliminary quality control.
  2. Selection / Sorting / Washing: Washing in accordance with food safety standards, removal of foreign materials.
  3. Stalk / Peel / Core Separation: Separation of the inedible parts of the fruit.
  4. Grinding: Converting fruits into mash/puree.
  5. Pressing / Sieving: Converting mash/puree into fruit juice, separation of solids.
  6. Pre-Filtration: Removal of foreign particles and coarse sediments.
  7. Thermal Treatment: Reducing microorganism load, extending shelf life, and ensuring product safety.
  8. Clarification: Depectinization and clarification to remove colloidal substances that cause turbidity.
  9. Fine Filtration: Increasing product clarity, removal of particles.
  10. Pasteurization: Reducing microorganism load, extending shelf life, and ensuring product safety.
  11. Concentration: Reducing water content in vacuum evaporators to achieve the desired °Brix value.
  12. Final Filtration: Passing through a mechanical filter for product safety.
  13. Filling and Packaging: Packaging of the product under aseptic or non-aseptic conditions.
  14. Labeling: Labeling to declare product content and ensure traceability.
  15. Sealing: Sealing process for all filled drums.
  16. Storage: Preservation in appropriate storage conditions according to product type.
  17. Shipment: Dispatch of products for which microbiological, physical, and chemical analyses have been completed.