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Vegetable sauces - Olaszország

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GRECO ALIMENTARE - CONSERVE ALIMENTARI DAL 1950

Olaszország

We own over 300 hectares of land and we plant and process all types of vegetables. We process millions of artichokes every year, making it our leading product but we also process tomatoes, aubergines, courgettes, peppers and onions. The conserves can be with or without oil and be packed in: cartons, 1 kg and 3 kg tins and larger cans according to our client's requirements. The company benefits from the professionalism of over 200 workers and from the most advanced technologies in the food preservation industry. This allows us in a few steps to directly process the vegetables while just fresh and always a few hours from picking. We have been granted the most important quality certifications in the food industry including BRC food, ISO 9001: 2008 and the ICEA certificate for organic farming. In the last few years we have been production the Torre Guaceto Fiaschetto tomato puree thanks to the liaison with Slow Food.

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S.A.VI. SOCIETÀ AGRCIOLA SRL

Olaszország

A S.A.VI. SOCIETÀ AGRCIOLA SRL, vállalat egy Gyártó/ Termelő, tevékenységi ágazata Olajos növénykonzervek. Tevékenykedik a következő ágazatokban is Mushrooms marinated in oil, és vegetable sauces. Székhelye Vigevano, Olaszország.
BUONGUSTAIO PIEMONTE SRL

Olaszország

A BUONGUSTAIO PIEMONTE SRL, vállalat egy Gyártó/ Termelő, tevékenységi ágazata Szószok. Tevékenykedik a következő ágazatokban is meat sauces, és vegetable sauces. Székhelye Santena, Olaszország.
ROSSI INGEGNERIA ALIMENTARE SRL

Olaszország

We're present in all the main tomato and fruit transformation areas worldwide. We provide complete lines for preparing tomato sauces and ketchup. We produce complete lines and machines for making fruit juices, plus process lines and systems for making fruit purées (especially apple, pear, peach and apricot). Production of machinery for making jams and preserves. Systems for the processing and transformation of tomatoes. Our new product line for transporting and processing leaf vegetables is particularly recommended for removing sand and coarse impurities. When making syrups (clarified or not) from dates, by-products (yeast, alcohol and vinegar) can also be obtained thanks to the special technology and transformation processes used. Ing. A. Rossi has all the know-how needed to handle the system engineering requirements of the dairy sector.

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Vegetable sauces - Olaszország

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