The factory area is of 15.000 square meters of which about 7.000 are covered (3.000 m2 is production area and 4.000 m2 the warehouse) The first building has been extended and renewed starting from 1991 till nowadays with the complete renewal of the production and packaging lines. The capital investment in machinery and building bring the factory to an excellence in technology and production in respect with the highest European hygienic standards

The production department includes:

A calibration and sorting areas with the cold storage of the fresh fruits

One line for pears mechanical peeling

One line for peaches (destoning and peeling)

Three filling machines (halves, dices and fruit cocktail)

One line for fruit purée, compote and concentrated of fruit purée

After filling the cans are exhausted in oven to optimise the vacuum condition and decrease time and temperature required during heating. The pasteurisation is made with a hydrostatic retort with rolling cans able to minimize the thermal damage and to maintain the quality of the fruits. The labelling and secondary packing is carried out in cartons or trays (3 or 6 tin each). In total during the season are processed more than 6.000 tons of fresh fruit.

The process includes the traditional steps of fruits processing:

Primary sorting

Washing

Peeling

Destoning (or coring)

Secondary sorting

Dicing (option)

Canning and filling with brine (water and sugars or juice)

Seaming

Pasteurisation and cooling

Labelling