Archive
vegetable-processing
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Soup Mixes
Soup mixes are vegetable blends designed for soup production, combining roots, brassicas, alliums and legumes in application-specific recipes. They are supplied frozen…
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Trimming
Trimming removes inedible or damaged parts of vegetables, such as outer leaves, root ends, stems and blemishes. It can be manual or…
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Stir-Fry Mixes
Stir-fry mixes combine vegetables cut for quick, high-heat cooking, typically peppers, onions, carrots, beans and brassicas. Cut sizes are chosen so all…
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Vegetable Peeling
Vegetable peeling removes the outer skin or peel of root vegetables, potatoes and similar products by abrasive, steam or lye methods. The…
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Vegetable Grading
Vegetable grading classifies raw or processed vegetables by size, colour, shape and defect level. Grading ensures uniformity within a lot, supports fair…
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Onion Peeling
Onion peeling removes dry outer skins, usually by compressed air after topping and tailing. Peeled onions are inspected for remaining skin and…
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Vegetable Inspection
Vegetable inspection is the final quality check before packing, where operators or machines remove remaining defects, foreign matter and off-spec pieces. Inspection…