Fermentation as a natural way to preserve food goes back to prehistoric times; with it food becomes more digestible and it’s nutrients are more easily assimilated by the body. This practice gave birth to breads, fermented drinks, cured meats and many other foods that are part of our daily life.
Moreover, fermentation is one of the many tools of preservation that do not require refrigeration or artificial preservatives. Hence becoming a process that involves very low energy consumption and promotes global sustainability.
The objective of our quality policies is the full satisfaction of industrial clients and producers of spicy sauces and other seasoned products around the world. Our processes are based on Good Agricultural Practices, Good Manufacturing Practices and the control of specific critical points for each process. We transform fruits form the field into high quality products that are safe and comply with the clients’ specifications, legal requirements and strict international environmental regulations.
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