This 3D film shows the process by which Bonduelle vegetables are canned in less than half a day:
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Our agricultural partners provide the raw materials, adhering to a supply chain charter and practising controlled farming.
Several checks are carried out upon receipt at the factory:
The denser products (seeds) are separated from the lighter products (leaves and pods) by air flows.
Sifting consists of separating the denser products (stones, glass, etc.) from the vegetables by water flows.
Washing is an essential operation in the preparation of Bonduelle vegetables, in which foreign materials (earth, dust) and contaminants from the soil are removed.
The ends of vegetables are cut as they pass through slots. This removes the top and stalk, for example on runner beans.
Slim, very slim or extra slim vegetables pass through perforated cylinders for selection according to their dimensions.
Blanching is a standard operation in vegetable processing that uses hot water and/or steam. This eliminates the gases and slightly strong flavours in vegetables. This stage has the effect of reducing the activity of degradative enzymes.
The quantity of vegetables indicated on the label is accurately measured and canned.
Most sterilised products are covered with a "juice" made up of water, salt and spices, which gives flavour to the ingredients and aids cooking.
The cans are hermetically sealed using an ingenious and dependable method in which the body and ends of the can are overlapped. A strong clamping action is applied to ensure airtightness, which is necessary for correct conservation. The use-by date is indicated on the can.
Microbes that would render the product unfit for consumption are eliminated by heat. This process also serves to cook and conserve the product.
After cooling, the cans are placed on pallets and stored in a warehouse.
Labelling clearly indicates to the consumer, in their own language, the contents of the can, serving suggestions and information about weight, composition, nutritional data, etc.
Between preparation and storage, dozens of quality controls are carried out, including temperature, bacteriology and weight checks. Bonduelle ensures perfect traceability, from the farm through to dispatch, so that it can respond quickly if a quality issue is detected.
Labelled cans are stored on pallets in a warehouse.
The cans are delivered by truck to the point of sale.
A specialist in vegetables since 1926, Bonduelle is an expert in vegetables in all their forms and using all types of technology. Whether canned, frozen or fresh packaged, Bonduelle vegetables are the fruit of unique know-how, state-of-the-art technological research and rigorous quality control.