To preserve the freshness and the characteristics of the vegetables during the production process, all the areas are insulated and air-conditioned to maintain the temperature at 4°. In addition to this feature, the staff work in the utmost respect of the sanitary and hygiene rules: this condition is necessary to satisfy the responsability on safety of the salads; every woman and man work with attention.
SELECTION AND HUSKING
Al the vegetable are selected and cleaned from the unworkable parts by a specialize team. This is the first step to eliminate the defects of macro identity.