Canning process

• Canning Process
• Production Process for frozen vegetables
• Production Process for bagged lettuces
• Production Process for ready-to-eat salads

 

VEGETABLE SELECTION AND HARVEST

Our agricultural partners provide the raw materials, adhering to a supply chain charter and practising controlled farming.

 

FACTORY RECEIPT

Several checks are carried out upon receipt at the factory:

• · Analyses
• · Verification (taste, colour, grade, ripeness, etc.)
• · Compliance with specified requirements

 

SORTING BY VENTILATION

The denser products (seeds) are separated from the lighter products (leaves and pods) by air flows.

 

SIFTING

Sifting consists of separating the denser products (stones, glass, etc.) from the vegetables by water flows.

 

WASHING

Washing is an essential operation in the preparation of Bonduelle vegetables, in which foreign materials (earth, dust) and contaminants from the soil are removed.

 

TRIMMING

The ends of vegetables are cut as they pass through slots. This removes the top and stalk, for example on runner beans.

 

GAUGING

Slim, very slim or extra slim vegetables pass through perforated cylinders for selection according to their dimensions.

 

BLANCHING

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.

 

CASING

The quantity of vegetables indicated on the label is accurately measured and canned.

 

JUICING

Most sterilised products are covered with a "juice" made up of water, salt and spices, which gives flavour to the ingredients and aids cooking.

 

SEAMING

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.

 

STERILISATION

Microbes that would render the product unfit for consumption are eliminated by heat. This process also serves to cook and conserve the product.

 

STORAGE OF WHITE BOXES

After cooling, the cans are placed on pallets and stored in a warehouse.

 

LABELLING

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.

 

QUALITY CONTROLS

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.

 

PACKAGING AND STORAGE

Labelled cans are stored on pallets in a warehouse.

 

DELIVERY

The cans are delivered by truck to the point of sale.