date:May 14, 2019
les are calibrated and separated by categories. The asparagus is peeled, taking advantage of 50% of the product, and cut to the measure of the cans; the rest is resold to the frozen industry. The artichokes are defoliated to take advantage of their central bud; only 20 to 28% of each kilo of artichoke is used, and the discarded part is given to farmers as animal feed.
Once peeled and calibrated, they are cooked and washed. Once their cold, the products undergo through a visual inspection and ar