Not a single pea will escape
The quality of our vegetables is scrutinized, from field to plate. This means that not even a pea – or green bean or Brussels sprout – can escape our controls:
In the field our agronomists and farmers take crop samples regularly and monitor the growth.
As soon as a load of vegetables or fruit arrives at a Pinguin processing plant, our quality teams check the variety and size and they control the harvest for possible damage.
During production our vegetables go through several cleaning stages, which are followed by visual inspections. Each production site has its own labs, where products undergo a series of tests (physical inspection and tests to determine chemical and bacteriological properties).
We use high-tech systems (infra-red, lasers, magnet and metal detector) to prevent foreign material from entering our products during production or during the packaging stage. Naturally, visual inspection remains important. During a final test in the laboratory, the composition, weight, and the labels are checked.
Did you know that… peas should be processed within 2.5 hours of harvesting to preserve their flavour and vitamins? Quite a challenge, but we succeed with flying colours.
The pea: 150 minutes from the field to the freezer
Many Pinguin peas are grown in the UK because this is where the world’s tastiest, sweetest peas grow. Did you know that the pea is a very special vegetable? Once harvested, young peas must be processed as soon as possible because they already start losing their sweet taste a few hours after picking. Pinguin therefore makes sure they are harvested precisely when they are fully ripe. Moreover, the peas are already frozen within 150 minutes of harvesting. How we manage that? Our production sites are located very close to the fields to make sure we waste as little time as possible during transport. In addition, our installations ensure super-fast cleaning and cooling, without of course compromising on quality checks. As a result, we can claim that our frozen peas are really ‘fresh from the field’.Read Richard's story