Discover our process

Purchase of seeds

It all starts with seeds

Leading seed companies such as Swiss Syngenta seeds, American Crookham company supply us with special varieties of corn, taking into account the conditions of our area

Land preparation

Even in autumn, long before the first crops, we plow the land and apply the necessary fertilizers. Thanks to this, the soil overwinters properly and gives a high yield

Pre-sowing treatment

During spring we cultivate the land with heavy harrows

This helps to create favorable conditions for the soil: close the accumulated moisture of thawed snow, destroy weeds, level the surface and create a loosened layer

Sowing

When the soil at the seed-planting depth warms up to at least +10 °C, we start sowing corn. This is the most suitable sowing time

The Vaderstad and Monosem seeders, as well as our agriculture experts, are responsible for sowing

Harrowing and cultivation of crops

Harrowing and cultivation change the structure of the surface layer of the soil and provide the best conditions for the intake of air and moisture to the root system of plants

This is one of the key conditions for obtaining a high yield

Watering and irrigation

Thanks to our own ponds and central-pivot irrigation systems Lindsey and Kuban we are able to maintain optimal soil moisture levels

by regularly saturating the soil - from a shoot to a fruit

Harvesting

When corn is in the end of the first stage of ripening, we harvest it with Oxbo and Byron high-tech combines

Hulling and selection

After harvesting, we send the corn to a modern hulling line

The calibrator selects mature and formed cobs without mechanical damage and sends them to automatic cutters for cutting grains from the cob

The cut grain is cleaned from the remains of the cob on the vibrating table. A flotation washer and an air selector removes plant impurities and damaged grains

Immediately after the blancher and the water separator we control the raw materials on the inspection conveyor belt and additionally clean them with an air selector before filling the can

Filling

The filling liquid is cleaned through a filter and a magnetic catcher before filling the can

This eliminates the risk of foreign impurities entering the product

Seaming and labeling

Selected grains and filling are sent to a container made of high-quality enameled tin, which preserves the quality of peas as much as possible

To do this, we use filling lines and Marodan autoclaves together with a vacuum Zacmi filling line

Italian high-speed seaming machines roll up 600 cans. After rolling, we evaluate the quality of the seams using a special device from the Swedish company called METOP

Next, the cans are fed into an iron basket in cassettes of 1400 pieces to be sent for sterilization,

four lines label up to 650,000 cans per day

Thanks to such capacities, our customers receive products on time even during peaks of canned vegetables demand

Purchase of seeds

It all starts with seeds

German Van Waveren, Dutch Seminis and other leading producers supply us with special varieties of peas, taking the conditions of our area into account

Land preparation

Even in autumn, long before the first crops, we plow the land and apply the necessary fertilizers. Thanks to this, the soil overwinters properly and gives a high yield

Pre-sowing treatment

During spring we cultivate the land with heavy harrows

This helps to create favorable conditions for the soil: close the accumulated moisture of thawed snow, destroy weeds, level the surface and create a loosened layer

Sowing

With the help of Vaderstad and Monosem seeders, we sow peas simultaneously with early spring wheats, as it is moisture-loving and cold-resistant

With such sowing, legumes form the root and the shoot systems faster, and are less damaged by powdery mildew and aphids

Soil re-consolidation

After sowing, we till the soil with ring-spur rollers, which improves the contact of seeds with the soil and raises moisture from the lower layers to the seeds

Seed-stage harrowing

4-5 days after sowing, we carry out seed-stage harrowing. At this time, the seedlings of weeds are in the most vulnerable phase, This allows us to destroy up to 60-80% of annual weeds

Watering and irrigation

Thanks to our own ponds and central-pivot irrigation systems Lindsey and Kuban we are able to maintain optimal soil moisture levels

by regularly saturating the soil - from a shoot to a fruit

Harvesting

During harvesting, agronomists take samples of peas and conduct research to make sure that the peak of maturity has been reached

Next, we remove the peas with Ploeger harvesters

Hulling and selection

Pea processing takes place in several stages: dry cleaning drum, wet cleaning drum and flotation washing

Impurities and damaged grains float up to the top of the flotation bath and go to waste. And a good dense grain is transfered by a water stream to an air selector. There, air flows separate the remains of impurities and broken grains

Filling

The filling liquid is cleaned through a filter and a magnetic catcher before filling the can

This eliminates the risk of foreign impurities entering the product

Seaming and labeling

Selected grains and filling are sent to containers made of high-quality enameled tin, which preserves the quality of corn as much as possible

To do this, we use filling lines and Marrodan autoclaves, together with a Zacmi vacuum filling line.

Input control of raw materials

Our production laboratory evaluates the incoming raw materials for the presence of mineral impurities, determines moisture and contamination of grains

After that, raw materials are submitted for additional verification by an independent laboratory accredited by the ROSSELKHOZNADZOR

Primary hulling

If necessary, we additionally clean the tested raw materials from impurities on selectors and photoseparators, calibrate them and sort by bean type

Blanching

Raw materials purified at a temperature of 20 C are then soaked for 6 hours in running cold water

After that, they are restored, rinsed and blanched at 100C to preserve the vegetable protein inside the grain

Cooling and secondary hulling

After blanching, we cool the raw material again to 20C and additionally clean it with an air selector

This allows us to weed out the deformed beans and the remaining impurities

Filling

The purified raw materials are filled into a metal lacquered can with an internal enamel coating

Such a container allows us to keep the product in its original form for 36 months

Preparation of filling

Our beans filing is made using only natural additives

Before entering the can, it passes through a cleaning filter and a magnetic trap. This allows us to clean the fill from small particles of foreign impurities

Seaming

Italian high-speed seaming machines roll up 600 cans per hour. After seaming, we evaluate the quality of the seams using a special device from the Swedish company called METOP

Next, the cans are fed into an iron basket of 1400 pieces to be sent for sterilization

Sterilization

The cans are heated to 120C and sterilized for 50 minutes in Spanish periodic action autoclaves

We monitor the sterilization process online. After that, canned food is sent for thermostating

Temperature control

The process of thermostating in the warehouse lasts 11 days at a temperature of 0 to 25C and a relative humidity of no more than 75%

During this time we conduct physico-chemical and microbiological analyses of canned food first in our laboratory, and then in an independent one

Labeling

After thermostating, we send canned food for labeling and marking, where we put the production date and batch number

Then the products get to the finished product warehouse

Finished goods warehouse

In order to preserve what we have grown with our own hands, we maintain the temperature in the warehouse at 20 - 25C with a relative humidity of no more than 75%. We ship the product according to the FIFO - «first in first out» - principle

Before sending the product, we check the driver's medical book, the sanitary passport the temperature regime of the car