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Current Position:Home » News » Processed Foods » Topic

Trops improving its processing line

Zoom in font  Zoom out font Published: 2018-09-12  Views: 3
Core Tip: The agrarian transformation society Trops, which brings together more than 2,500 mango and avocado producers from Malaga, Granada, Cadiz, Huelva, Valencia, Alicante and the Portuguese Algarve, continues taking steps to be able to handle the growth that th
 The agrarian transformation society Trops, which brings together more than 2,500 mango and avocado producers from Malaga, Granada, Cadiz, Huelva, Valencia, Alicante and the Portuguese Algarve, continues taking steps to be able to handle the growth that the tropical sector is experiencing. The firm, which invoiced 77 million Euro in the previous campaign, expects to harvest and market 14 million kilos of mangoes this year; 40 percent more than last season (due to the expected increase in the production), and about 20 million kilos of avocados.
 
With the aim of being ready for this, Trops is immersed in an ambitious modernization and expansion plan. Its goal is to increase its production capacity of high quality processed products, expanding its product range at the same time, and to be able to receive and sell the fruit in the shortest possible time, to ensure that it reaches the market in the best condition.
 
With this in mind, Trops has just completed the construction works of what will be its new processing plant. The SAT has a subsidiary, Frumaco, which is responsible for the production of processed products (like guacamole, fresh cut pieces or avocado gazpacho). It is also studying the launch of new processed products that, for now, are being kept in total and absolute secrecy, although it has announced that renowned chefs will be responsible for them.
 
Avocado gazpacho
The new plant has been built in the complex that Trops has in the town of El Trapiche, where the cooperative has more than 14,000 square meters of infrastructures. According to the president of the cooperative, José Lorca, the construction of the guacamole and avocado gazpacho plant has required an investment of two million Euro.
 
The plant has been equipped with state-of-the-art machinery and high-pressure technology (HPP), a process that allows keeping sauces like guacamole fresh and free of bacteria without the heat of traditional cooking and pasteurization processes, extending the shelf life of the products to up to 40 days.




 
 
Source: diariosur.es
 
 
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