Fresh, Dried, Frozen Products

Artchoke

Artchoke

Beetsroot

Beetsroot

Carrot

Carrot

Chery Pepper

Chery Pepper

Corn Pickled

Corn Pickled

Cucumber

Cucumber

Eggplant (Aubegrine)

Eggplant (Aubegrine)

Fresh Pepper Green (Circular)

Fresh Pepper Green (Circular)

Jalapeno Red

Jalapeno Red

Jalopeno Green (Circular)

Jalopeno Green (Circular)

Jalopeno Green (Full)

Jalopeno Green (Full)

Jalopeno Green (Half)

Jalopeno Green (Half)

Lambardy Pepper

Lambardy Pepper

Lupine

Lupine

Mexican Pepper

Mexican Pepper

Olive Fresh

Olive Fresh

Olive Kalamata

Olive Kalamata

Olive

Olive

Red Beets

Red Beets

Small Onion

Small Onion

Product Form / Shape/Chopping Natural Color Weight (Kg)
Jalapeno Pepper Full / Circular / Half Red / Green Barrel = 125 kg
Jar Empty / Clear Weight
370 ml = 250 gram
550 ml = 400 gram
720 ml = 550 gram
950 ml = 700 gram
1 carton contains 12 / jar.
bucket = 7 kg / 10 kg / 15 kg / 20 kg
Small Onion Full White Barrel = 125 kg
Jar Empty / Clear Weight
370 ml = 250 gram
550 ml = 400 gram
720 ml = 550 gram
950 ml = 700 gram
1 carton contains 12 / jar.
bucket = 7 kg / 10 kg / 15 kg / 20 kg
Artichoke Full All White
Jar Empty / Clear Weight
370 ml = 250 gram
550 ml = 400 gram
720 ml = 550 gram
950 ml = 700 gram
1 carton contains 12 / jar.
bucket = 7 kg / 10 kg / 15 kg / 20 kg
Lemon Full Yellow Barrel = 125 kg
Jar Empty / Clear Weight
370 ml = 250 gram
550 ml = 400 gram
720 ml = 550 gram
950 ml = 700 gram
1 carton contains 12 / jar.
bucket = 7 kg / 10 kg / 15 kg / 20 kg
Lupine Full Yellow Barrel = 125 kg
Jar Empty / Clear Weight
370 ml = 250 gram
550 ml = 400 gram
720 ml = 550 gram
950 ml = 700 gram
1 carton contains 12 / jar.
bucket = 7 kg / 10 kg / 15 kg / 20 kg
Chery Pepper Full Red Barrel = 125 kg
Jar Empty / Clear Weight
370 ml = 250 gram
550 ml = 400 gram
720 ml = 550 gram
950 ml = 700 gram
1 carton contains 12 / jar.
bucket = 7 kg / 10 kg / 15 kg / 20 kg

Since the year 1820, Nicolas Albert has marketed glass containers commercially.

Even today, the manufacture of pickles has become situated-alone industrial science, This science is no longer confined to one country or another in the world, east and west,Found a qualified manufacturing follow this science with its origins.


Preserving vegetables from corruption in an acidic saline solution, This acid solution may be directly added to the vegetables or be an internal product of vegetables, AlthoughThis is a difference of next method , The addition of vinegar and salt directly to the cut vegetables does not depend on scientific grounds studied while the second method is the internal production of acidity in vegetables is what jumped pickle industry to Global trade levels are a method of inmost scientific.

Scientific depth

When vegetables are taken and cutting off, then a bit of salt is added and placed in a tightly sealed jar, it happens next one:

- Bacteria are fed on sugar and analyzed by the formation of lactic acid and possibly CO2 and the atmosphere is free of Oxygen around it (or low oxygen).

- Increases the activity and proliferation of bacteria and thus increases the production of lactic acid over time Over time, there is acidity in and around the vegetables, and there is salinity (added salt).

- The vegetables are partially dehydrated and a portion of the water comes out of the water.

- The pickle is known for its taste and distinctive texture.

- The acidity in the pickles in this second type is the acidity of the lactic acid, and this acid.

- It is the same as the acidic taste of yogurt and some types of cheese, which differs from the taste of vinegar In addition to the first type of pickles, it is an internal production of pickles.

-This type of bacteria found on the surface of vegetables is called a useful bacteria because it produces us milk acid, This means that bacteria are useful against harmful species that cause poisoning and disease, many beneficial bacteria are widely used in today’

The human has been able to isolate and multiply a milk bacteria and using it in food processing, where it is added to some types of milk when manufacturing milk or cheese and other products, and yet, the manufacture of pickles depends on what is on the surface of vegetables, not use the bacteria milk acid in making it, means wisdom of scientific.