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:
Sifting consists of separating the densest products (stones, glass, etc.) from vegetables by water flows.
Washing is an essential operation in the preparation of Bonduelle frozen vegetables, in which foreign materials (earth, dust) and contaminants from the soil are removed.
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.
To ensure quality, the temperature is rapidly lowered to -18°C at the core of the product in the space of a few minutes. The vegetables are stored in warehouses at below -18°C in large containers.
The product is measured and placed into bags or cardboard boxes. The use-by date is then printed on each package.
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.
Bagged products are packaged in cardboard boxes and stored in warehouses at below -18°C.
The vegetables are delivered in refrigerated trucks 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.