Our binding commitment with sustainable manufacture drastically constraints the use of agrochemicals in our production process. In return, this lowers our per unit production cost during planting, growing and harvesting.

The potato we grow must undergo three phases that are key in order to maintain our sustainable manufacture.

The first involves a careful process of soil preparation which is made with the best tools and mindful labour. The next phase takes place right after the harvest is done. This next step requires the organic waste to be left over so it can be used as fertilizer.

Finally, during the industrial process, all the residues are immediately separated and used for other purposes like becoming part of our feedstock.

When the final product has finally reached the consumer, all of the residues have been eliminated guaranteeing the delivery of a fresh and edible product.

This helps us avoid inventory shrinkage. Most of our frozen vegetables are processed the same day they are harvested, this significantly minimizes any potential losses due to the deterioration of raw material caused by being kept in storage for a prolonged period of time.

This has three major effects:

Reduces waste in households: According to several investigations, and the most recent data, approximately one third of the total food that is purchased by households become waste. However, our frozen fries do not account for this losses since they are completely peeled and can be consumed in any given moment at the client’s discretion.

Seasonal Production: We work under seasonal harvesting. Our crops are harvested at the precise due date. In the majority of cases these are produced during crop rotation which allows the soil complete recovery.

Local Production: Our factory is relatively close to our harvest fields which considerably minimizes transportation costs.

According to the most recent data, CO2 emissions in our industry average 0,7 kg of CO2 per unit of output. This proves our industry is one of the most environmentally friendly compared to other industries such as:

• Veal: 22,1 kg of CO2 per unit of output
• Pork: 7,5 kg of CO2 per unit of output
• Poultry Farming:  4,9 kg of CO2 per unit of output
• Milk: 1,4 kg of CO2 per unit of output.