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Quality is the cornerstone of our corporate culture.

The Earth gives us a wealth of valuable nutrients that are vital to us all. Our mission is to preserve the gifts of nature as purely as possible for our customers and consumers.

In order to reach this goal, we apply integrated production methods and quality monitoring with great respect for nature and the environment. We control the entire production chain, from the selection of seed to packing and distribution. This expertise and our flexible structure enable us to anticipate new trends and needs by bringing out innovative products.

Our objective is to provide our customers with products that meet the highest safety and quality standards. We cooperate with major organisations and institutions that determine and monitor these standards.

All our production sites are screened regularly to ensure standards of the highest quality. These controls are carried out by - among others - the British Retail Consortium or BRC, an organisation well known and respected in the food sector.

Ardo has full control over the production chain, from harvesting to packaging.

Production Process

Ardo produces frozen vegetables with the greatest care. It is a long way from the field to the freezer.

See our flow chart for a clear explanation of our state-of-the-art production process. The entire production process is monitored with a series of important and detailed checks. These include the HACCP industry standard controls as well as some comprehensive checking procedures which Ardo imposes upon itself.

Every Ardo product has a product file containing detailed technical information, so that customers and prospective clients have an informed view of the Ardo product range.

field-management-1_300.jpg 1. Field management
Thorough analysis of the seeds and the plants
Selection of the best fields for each crop
Maintain an up to date field database
High experienced field managers and technical staff
GMO-free policy (no genetically modified organisms)
Minimal use of pesticides
Several test fields for future harvests
2. Harvest
Harvest at the optimal moment
Adapted harvesting equipment
=> minimal damage to product
Rapid transport from field to factory
=> preserve freshness
Incoming quality control at the factory
harvest-2_300.jpg
washing-and-cutting-3_300.jpg 3. Cleaning & cutting
Remove sand and dirt
Remove non consumable parts of the product
Destoners, sieves and ventilators remove foreign bodies and impurities
Various preparations before blanching such as: peeling, dicing,
slicing, etc.
4. Foreign body detection
Electronic scanning machines
=> eliminate the risk of foreign elements
Visual control
foreign-body-detection-4_300.jpg
blanching-5_300.jpg 5. Blanching
Blanching during 1 to 10 minutes at 75°C to 95°C depending on the vegetables
Deactivate enzymes
Reduce micro-organisms
Fix the natural colour
Prevent changes in taste
6. Cooling
Immediate cooling with cold water
=> Preserve texture and structure of the product
cooling-6_300.jpg
freezing-7_300.jpg 7. Freezing
Quick freezing by flowfreezers with air at -30°C or colder.
Rapid freezing
=> smaller ice crystals
=> less damage to the cells of the vegetable
=> better texture and flavour
Individually Quick Frozen (IQF) technology
8. Bulk storage
Storage in big boxes or octobins at -26°C to -29°C in temperature controlled warehouses
Permanent supply for year-round deliveries, independent of seasons
bulk-storage-8_300.jpg
packing-9_300.jpg 9. Packing
Protects the product from dehydration and contamination
Consumer sized bags and boxes
Catering sized bags and cartons
Industrial sized cartons, big bags and totes
Metal detectors
Weight control
10. Distribution
Fully automated
Temperature controlled loading docks
Cold chain always respected
Just in time delivery
distribution-10_300.jpg