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Quality

Precise planning

Every year, Pinguin agronomists prepare a sowing and harvesting schedule. For each vegetable, they select the best soils in the most suitable regions of Europe, together with the farmers and cooperatives. To be able to offer consumers the best vegetables, they select optimal seeds in cooperation with seed breeders. Crop rotation is crucial: it allows us to prevent soil diseases and to maximize the yield.

 

In the field

During cultivation expert agronomists help our farmers achieve the best results. The most efficient cultivation technology is selected for each specific crop and location. Crops are produced in larger volumes and more efficiently using less water, fertilizer and plant protection agents. Pinguin aims to maximize crop yields, with minimal impact on nature and the environment. The details of the growth are recorded in crop reports that are available in a huge database.

 

From the field to processing

The whole cultivation process is monitored perfectly to harvest the vegetables at optimum maturity. Our fields are never far from the processing plant. Thanks to the limited transport time, the freshness of our vegetables and fruit is preserved. Once received in the factory, the products immediately go through quality control. If they meet all the requirements, they are unloaded and conveyed to their specific production line. Each load is given a unique code to ensure traceability throughout the supply chain.

 

Washing, cutting and blanching

Extremely thorough cleaning is the first step in processing; it makes sure all the sand, soil, stones and grit, and insects are removed. We then peel and cut the vegetables. Most vegetables are blanched briefly after that. Blanching deactivates enzymes, reduces the number of microorganisms, fixes the natural colour and prevents flavour changes.

 

The freezing process

Once blanched, the vegetables are cooled down, spread out on a conveyor belt and taken towards the ‘flow-freezer’. There an air flow at -30°C is blown onto the vegetables to cool them down to a temperature of -18°C in just a few minutes.

 

Storing and packaging

The frozen vegetables are initially packed in large crates and kept in cold stores at a temperature of up to -28°C. As a result, our vegetables are available all year-round, regardless of the harvest season. They are packed into smaller containers or bags or mixed to create convenience products, in line with a customer’s order.

Wondering how we prepare our soups, sauces or ready-to-eat meals?

Convenience

 

Transport to the customer

The frozen vegetables are conveyed to a loading bay, departing from there to the customer’s in a refrigerated container.

 

Our new spinach line

Absolute quality and food safety supported by high-tech.