Quality is the
cornerstone of our
corporate strategy

Field management

Ardo works together with over 3 500 farmers to grow 87 crops on 49 000 ha in 9 countries.

We produce frozen vegetables that are grown with the maximum respect for nature and the environment. Therefore we work pro-actively towards more sustainable agricultural production methods, whilst at the same time remaining commercially competitive. We strive to minimize the impact of our growing and processing activities on the environment, and we ensure at the same time the personal safety and life quality of our farmers and employees.

This approach is summarized in our MIMOSA-program, Minimum Impact with Maximum Output Sustainable Agriculture.


Our aim is to deliver our ingredients in the same state that Mother Nature intended: fresh, nutritious and picked at peak ripeness in the crop’s natural season.

Applying integrated crop management and production techniques, and focusing on quality assurance and high aesthetic standards, we control the product from seed to customer.

We installed in our factories new state-of-the-art packing lines with recent technology for metal detection, colour, shape and density sorting.


We employ 53 agronomists and 148 technicians who work 24/7 to ensure that our products arrive at your site in specification and to the highest quality standard.

Our agricultural departments look after crops so they can be supplied to our processing sites. There, our quality team checks the materials, production processes, product selection and packaging. Our quality managers play an active role at all production stages. They accompany our agronomists on field visits and are trained in our factories' production processes. Their efforts help build customers' confidence while adding value to our reputation through delivering the necessary quality that we are renowned for.

We aim to create products that meet the highest safety and quality standards. Our production sites are certified in accordance with internationally recognised standards (BRC/IFS), and also comply with strict food safety and HACCP standards.

Production process


1. Field management

selection of the best fields, analysis of the seeds and the plants, minimal use of plant protection products, maintain an up to date field database

2. Harvest

at the optimal moment with adapted harvesting equipment and a rapid transport from field to factory

3. Cleaning & cutting

remove sand and non-consumable parts of the product, peeling and cutting

4. Foreign body detection

visual control and control with electronic scanning machines

5. Blanching

(during 1 to 3 minutes at  75°C to 95°C depending on size of vegetables): inactivate enzymes, reduce micro-organisms, fix the natural colour, prevent changes in taste

6. Cooling

preserve the colour, texture and structure after blanching

7. Freezing

better texture and taste thanks to a quick and rapid freezing process

8. Bulk storage

in fully automated and temperature controlled warehouses,  permanent supply for year-round deliveries, independent of seasons

9. Packing

protects the product from dehydration and contamination in suitable packaging, metal and weight control

10. Distribution

fully automated and temperature controlled, with adapted transport
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