Production

 

Quality is the cornerstone of our corporate culture.

 

The Earth gives us a wealth of valuable nutrients that are vital to us all. Our mission is to preserve the gifts of nature as purely as possible for our customers and consumers. In order to reach this goal, we apply integrated production methods and quality monitoring with great respect for nature and the environment. We control the entire production chain, from the selection of seed to packing and distribution. This expertise and our flexible structure enable us to anticipate new trends and needs by bringing out innovative products.

Our objective is to provide our customers with products that meet the highest safety and quality standards. We cooperate with major organisations and institutions that determine and monitor these standards.

 

All our production sites are screened regularly to ensure standards of the highest quality. These controls are carried out by - among others - the British Retail Consortium or BRC, an organisation well known and respected in the food sector. Ardo has full control over the production chain, from harvesting to packaging.

 

Production Process

 

Ardo produces frozen vegetables with the greatest care. It is a long way from the field to the freezer.

 

See our flow chart  for a clear explanation of our state-of-the-art production process. The entire production process is monitored with a series of important and detailed checks. These include the HACCP industry standard controls as well as some comprehensive checking procedures which Ardo imposes upon itself. Every Ardo product has a product file containing detailed technical information, so that customers and prospective clients have an informed view of the Ardo product range.

 

1. Field management

Thorough analysis of the seeds and the plants

Selection of the best fields for each crop

Maintain an up to date field database

High experienced field managers and technical staff

GMO-free policy (no genetically modified organisms)

Minimal use of pesticides

Several test fields for future harvests

2. Harvest

Harvest at the optimal moment

Adapted harvesting equipment

=> minimal damage to product

Rapid transport from field to factory

=> preserve freshness

Incoming quality control at the factory

3. Cleaning & cutting

Remove sand and dirt

Remove non consumable parts of the product

Destoners, sieves and ventilators remove foreign bodies and impurities

Various preparations before blanching such as: peeling, dicing,

slicing, etc.

4. Foreign body detection

Electronic scanning machines

=> eliminate the risk of foreign elements

Visual control

5. Blanching

Blanching during 1 to 10 minutes at 75°C to 95°C depending on size of

vegetables

Inactivate enzymes

Reduce micro-organisms

Fix the natural colour

Prevent changes in taste

6. Cooling

Immediate cooling with cold water

=> Preserve texture and structure

of the product

7. Freezing

Quick freezing by flowfreezers with air at -30°C or colder.

Rapid freezing

=> smaller ice crystals

=> less damage to the cells of the vegetable

=> better texture and flavour

Individually Quick Frozen (IQF) technology

 

8. Bulk storage

Storage in big boxes or octobins at -26°C to -29°C in temperature

controlled warehouses

Permanent supply for year-round deliveries, independent of seasons

 

9. Packing

Protects the product from dehydration and contamination

Consumer sized bags and boxes

Catering sized bags and cartons

Industrial sized cartons, big bags and totes

Metal detectors

Weight control

10. Distribution

Fully automated

Temperature controlled loading docks

Cold chain always respected

Just in time delivery

 

 

Ardo nv - Wezestraat 61 - 8850 Ardooie - BELGIUM - T +32(0)51 310621 - F +32(0)51 305997 - info@ardo.be - sitemap