Description of the Production Process

Purees are processed in compliance with Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP), pasteurized, aseptically packaged and stored at room temperature. The thermal treatment guarantees the product’s safety, keeping its organoleptic and nutritional characteristics. The entire process meets high quality standards and fulfills current applicable laws.

Declaration of Allergens

This puree may contain sulfite traces, coming from the agricultural work to produce the fruit.

Packaging and Commercial Presentation

Plastic preformed bags with filling valve (no dispenser lid).

Shelf Life

For packing “Bag-in-Box”, the shelf life is up to 18 months at room temperature.

Identification: Lot - Traceability

The lot is identified with its expiration date as follows: day (numbers), month (letters), year (numbers). Bags with a valve, such identification is made using a sticker. The fruit used in puree must be identified. Lot code assigned to ensure traceability.