Everything that you dreamed of can be brought to life exactly at the moment when you decide to win.
What We Do
Our goal is to make clients happy and help them get what they want
No added salt
Let's be partners
Get in touch with us now, and get to know the partnership opportunities, if you are looking for a reliable partner for frozen or canned vegetables.
About our company
Our goal is to ensure that your business is up to date with the latest digital technologies and all your colleagues and employees are fully equipped for the best results.
Course in Numbers
The best way to improve your professional skills and increase your value
Number of tutors helping students to improve their English
Students have already joined us to study English by Skype
Our students' average IELTS scores over the past three years
In total we have over 4 thousand hectares of land, a third of which are irrigated.
We carefully strive to offer our customers only high-quality natural products. That is why we only use our own land to grow vegetables.
Fill the form and we will connect with you soon!
Steps of production
The production of frozen vegetables is a high-tech and responsible process. The main task of the production complex is to preserve most of the vitamins in vegetables, fruits and berries without compromising the quality and appearance of the products. To achieve this goal allow modern technology and the use of only reliable, new equipment.
Immediately after collecting a new crop, the raw materials are carefully selected and calibrated, and then instantly frozen using the “shock freezing” method using modern, powerful and high-performance equipment. In products that have passed this level of processing, significantly more useful trace elements and vitamins are stored than in long-term stored fresh vegetables and berries. The advantages of frozen vegetables are also that they come to the buyer already thermally processed, which significantly reduces the time of their preparation.
All frozen vegetables and fruits must go through many stages of pre-treatment before they reach store shelves.
Careful selection of raw materials, calibration, cleaning, drying, cutting and packaging - this is not a complete list of all preparatory processes. Most vegetables need blanching before freezing.
Blanching is the scalding with boiling water or hot steam in special industrial double-boilers followed by rapid cooling. Thanks to this pre-culinary processing, the consumer properties of quick-frozen foods are significantly improved: the cooking time of various dishes is significantly reduced and at the same time, all the useful substances of fresh vegetables and fruits are preserved.
Blanching destroys oxidative enzymes, which lead to an unpleasant aftertaste during long-term storage, loss of bright color and consistency.
Benefits of IQF
Frozen foods have undeniable advantages over other storage methods. Foods during freezing do not lose vitamins and minerals even during long-term storage and retain all their useful qualities.
The “shock freezing” method is based on the freezing properties of the liquid contained in food. The main criterion for this process is not the temperature regime, but a high freezing rate.
It is worth noting that with a second freeze, the products are not dehydrated, so aromatic and nutrients do not have time to escape from the product. At the same time, the shelf life of quick-frozen foods is much longer than with other storage methods, since bacteria simply do not have time to develop.
The nutritional and energy value, smell and taste of frozen vegetables remain invariably excellent, just like fresh!
Our company collaborates with international companies whose brands have world name, rich history and indisputable quality. We are ready to cooperate with everyone who is aiming for best quality vegetables and a trust partner business.