Description of operations

At our facilities, we process tomatoes and other vegetables such as peppers in a germ-free environment according to very strict standards. To ensure the process, we have regular experts' appraisals and we can thus make sure that we supply value-added products.

Our procedure is similar to an assembly line. The first step is quality sorting that leads to the debacterialization section. The products are sprinkled with a product called “Tsunami 100” and after a soaking time of at least six seconds (minimum time required for eliminating bacteria), the product is rinsed in UV-ray-treated water. In the last section, the tomatoes are sorted into ripe, turned, or green lots. 

Tsunami 100 is a wide-spectrum peroxyacetic acid that controls deposits, germs and odours.

The use of Tsunami 100 is approved for the vaporization and soaking of fruit and vegetables by the Canadian food agency.

The boxes we use are sprinkled with the same product in order to eliminate any remaining traces of bacteria.

Our “Tsunami” soaking process is unique to the products we process and is 99.8% effective against the most well known bacteria such as: salmonella, listeria monocytogenes, e. coli, staphylococcus aureus bacillus, as well as yeasts and moulds. Our product is therefore even safer to eat than organic products that have not been processed.

Tests have demonstrated that life duration of Tsunami 100 washed vegetables can be increased by approximately seven days more than a regular vegetable that is not Tsunami 100 washed depending on its environment.

The reason is that we destroy the yeasts and moulds that the fruit and vegetables may have contracted amongst themselves. The period of preservation is thus extended.

We can offer our clients specially packaged products that are labeled ready-to-eat.