The major part of our raw materials comes from the region of Thessaly. Our excellent cooperation with the local farmers has secured for us long-term contracts that accumulate approximately 2000 tons of peppers annualy.
With these contracts the company offers indirectly work to more than 200 employees during the picking season which lasts from July to October. We want to guarantee high quality products and that is why we basically monitor not only the processing part but also the farming of the pepper plants in the Green houses.

Fresh peppers are transported daily to the production line to get cleaned, sorted and classified according to their size. Brine is added to the peppers filled containers and the maturing process begins.

After fermentation ends the peppers are handpicked once again to ensure that only the best end up in the packaging line before reaching our clients.

Food safety refers to the protection of food from biological, chemical or physical hazards that can endanger the health of the consumer. For this purpose, our company implements a food safety system according to the International IFS Food Standard. The HACCP study (Hazard Analysis of Critical Control Points) carried out in our company in combination with the creation, implementation and continuous control of automated processes at all stages, as well as the regular laboratory control of both raw materials and finished products, gives the opportunity to maintain and improve the quality of our products.