How many days a tomato stays fresh on a retailer's shelf is largely decided in the first hours after harvest. That is why our cold chain starts in the field.

1. Immediate pre-cooling

Produce reaches our packhouse right after picking and field heat is removed quickly. Respiration slows down and moisture loss is reduced.

2. Product-specific storage

Every vegetable has its own ideal temperature: around +8 °C for tomatoes, slightly higher for cucumbers and eggplants. Our rooms are managed product by product.

3. Monitored reefer transport

Shipments travel in refrigerated trucks and containers with data loggers. On request we share the full temperature log of the journey with our buyers.

Freshness is not luck – it is an unbroken process.