Processing really starts with the harvest. Using our specially trained staff and fleet of field equipment and trucks, we harvest vegetables only once they've ripened perfectly. Then we transport them, generally within four to six hours to one of our nearby facilities.
At our facilities, raw product is thoroughly inspected and tested for maturity, size, color, and defects. The product is then put through a thorough cleaning process. After washing, the raw product is blanched. This inactivates enzymes and optimizes quality while setting color and texture.
The vegetables then pass through a hydro-cooling bath. Pre-cooling improves the efficiency of the freezing process and ensures the best color and texture. After pre-cooling, inspections are performed by an electronic optical defect sorter. An advanced system uses computerized cameras to recognize flaws in color, shape, and size. The computer controls a series of air puffers to help remove most flawed pieces. This helps ensure a consistent, high-quality product.
Next, the product enters individually quick frozen (IQF) freezing tunnels designed to handle delicate vegetables. This flash freezing minimizes cellular damage and locks in taste, texture, and nutritional value. The frozen product then undergoes a final inspection and grading, which includes testing for maturity, texture, color, defects, and flavor. The frozen vegetables are then packed and shipped, or properly stored in cold storage facilities.