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Fresh every day.
Conserve della nonna tomatoes are prepared within 24 hours of being picked. This guarantees freshness and gives them the body and typical flavour of traditional homemade preserves.
Origin.
The tomatoes used to make our preserves, sauces and pasta sauces are from Italian growers and are selected and treated using integrated pest management. This method allows crop protection residues in agricultural products to be reduced and consequently the environmental impact due to the use of chemical products to be considerably limited. The tomatoes used by the company are a long, round variety which is particularly well adapted for sauces. They are mainly grown in an agricultural area near the Comacchio Valley, on soil which is rich in potassium, a mineral that gives the fruit a naturally high sugar content.
Sowing.
Sowing is carried out in a nursery (and later planted out) and also in the field, in different weather conditions, to guarantee staggered ripening and harvests from July to September. This technique guarantees that the product is constantly fresh. Crops are transferred straight from the field to be processed.
Control of the supply chain and quality.
Qualified agricultural experts monitor the development of the plants, coordinate irrigation and protect the plants from parasites. They also check ripening and organize the different phases of harvesting in close contact with the company and according to manufacturing needs. Traceability is guaranteed from the batches of seed used right up to the harvest. All Conserve della nonna suppliers are accredited and approved according to the strictest standards in force.
Harvest.
Harvesting is carried out from July to September using mechanical harvesters which keep the fruit whole, with a visual selection. Leaves and unripe tomatoes are removed at this stage. The harvest is immediately transferred to the processing plant which allows us to complete the finished product within 24 hours, a guarantee of freshness and food quality.
Washing and hot processing.
The harvest is transferred to a reception plant and is immediately pre-washed and then washed twice to eliminate impurities and compost. The washed product is manually selected to remove any non-compliant fruit or fruit that is not perfectly ripe which may have escaped the visual examination carried out by the fruit pickers. A conveyor belt transfers the tomatoes to the high-temperature pulping machine where the flesh is separated from the skin and seeds. From this point on the product enters the preparation plant. The flesh is brought up to a temperature of 92°C in a few seconds. This process leaves pectin, the natural setting ingredient contained in the fruit unaltered, and thus gives a good texture to the purée and ensures that the organoleptic qualities of the tomato are maintained. Triple-effect continuous concentration then extracts water at 64°C and increases the natural sugar content of the purée.
Analysis.
Quality control biologists carry out frequent sampling to ensure that the right sugar content is reached. Analysis checks that there are no chemical residues present, checks acidity and the quantity of chlorides and then establishes the quantity of salt required. Observation under microscope ensures that no mould is present.
Recipes.
The purée obtained is stored in glass containers in which the recipes are prepared, simply by adding salt, condiments, fresh chopped vegetables and meat.
Bottling.
The preserves obtained are bottled when hot at a temperature of 95°C. The bottles and glass jars selected beforehand are sprayed and disinfected with saturated steam at 95°C, and then enter the automatic filling and capsule machines where the screw caps with the characteristic gingham design are fitted. Automatic inspection on the line ensures that the caps are perfectly sealed.
Pasteurization.
Bottles and jars enter the pasteurization tunnel where they are subject to hot steam treatment at a temperature of 95°C which neutralizes micro-organisms and ensures that the product can be kept without the use of preservatives.
Labelling.
Before being labelled bottles and jars are subject to a final check of the hermetic seal. The label is then applied giving details of the net weight of the product, the use-by date, a description of the ingredients and the batch code which guarantees the consumer full traceability for the product.
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