PRODUCT STORAGE
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Product rotation. The first product that enters, of each class, must also be the first to leave and be sold It is important to date all the food that enters the warehouse and keep a practical and easily visible record by date.
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Attention to temperature. Keep storage spaces cool, dry and well ventilated. Cold storage reduces respiratory activity and enzyme degradation, reduces internal water loss, and inhibits the growth of spoilage organisms.
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Control humidity. Ideally, storage areas should have a humidity level of 15% or less. During the more humid periods of the year it may be necessary to use air conditioning or dehumidifiers to control this factor.
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The sunlight. Avoid storing food in direct sunlight, as it promotes oxidation and the consequent loss of food quality and nutritional value. For example, fat-soluble vitamins such as A, D, E, and K are particularly sensitive to light degradation.
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Store reducing risks. Storing food at least 15cm from the floor and at least 50cm from outside walls reduces chances of condensation.
- The size of the warehouse. Correctly sizing the needs of warehouse space is important for its good management
SHELLED AND CLASSIFIED
At Eurocompanygarlic we carry out the entire process from the beginning.
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We shell the garlic once they have gone through a process in our drying chambers to get the best possible product.
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Once shelled, it goes through a selection table where work is done by hand, removing the garlic in poor condition that may come out of the process.
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then it goes to a seed classifier where by thickness each one goes to its rack to be thus organized by categories.
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Finally, they are stored by categories and then proceed to their last process to obtain the peeled garlic.
PRODUCTION CAPACITY
At eurocompanygarlic we have state-of-the-art machinery focused on obtaining the best possible product of peeled garlic and with a capacity of 20,000 kg per day to be able to satisfy a great demand for the product.
thus being able to meet all the deadlines and dates foreseen for its subsequent export to places such as the United States, Canada, Ukraine, Romania, etc…
In addition, in our last process before packaging, we have a manual screening system to be able to obtain the best possible product of peeled garlic.
KEYS TO GOOD FUNCTIONING
In Eurocompanygarlic have the control of the products that are stored in industrial cold rooms must be based on aspects such as:
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Submit food as little as possible to outside temperatures and Make entrances and exits as quickly as possible.
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Handle food indoors and Ensure that the temperature at which a food is introduced is adequate.
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Have a monitoring plan in case of failure of the cooling system.
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Have a record of food items that come in and go out.
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Check the condition of the food regularly and discard those that may be altered or deteriorated.
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Do not mix frozen products in refrigeration chambers.
WE CARE FOR THE ENVIRONMENT
At Eurocompanygarlic, we are aware of the importance of proper environmental management that preserves the environment, which is why we have developed a business culture of environmental awareness and We base our actions on the principles established in our Quality and Environmental Management Policy:
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Compliance with all legal requirements and of any kind that are related to the environmental aspects of the organization.
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Commitment to continuous improvement in environmental matters and pollution prevention.
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Minimize our waste generation.
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Have an optimal control of Hazardous waste that we generate by the activity we provide, being the fundamental basis to favor the relationship of our company with the environment.
