Friday, 16 October 2015 05:44

Storage Technology

Storage technology begins 14 days prior to harvesting. Specialist team starts monitoring fields of potential suppliers, conducting product sampling, gathering information about PPP application. Selected samples are taken for comprehensive phytopatological examination and the received results give the insight into condition of the product during preparation and long-term storage.

It must be stressed that phytomonitoring of the vegetable fields is carried out throughout the growing season.  

Green Team storage facility is designed for simultaneous storage of 50 000 tons of vegetables and consists of 16 cold-storage cells. Products are stored in wooden containers according to Dutch technologies. The boxes are stacked in seven layers; storage capacity of one box is up to one ton.

Storage capacity of the largest cold-storage cell is 4 500 boxes. The main products used for long-term storage are onions, carrots, beets, white and red cabbage.

Proper vegetable preparation and meeting storage requirements using proper storage technologies are vital for storing large volumes. We have such an opportunity owing to a modern ventilation system and cooling equipment, which is controlled by powerful software.


Onion Storage Technology

Storing onion is challenging because the product has a very high temperature (above 30°C) upon harvesting, and very often, it happens that onion necks are not closed yet which causes infection penetration. Technologist’s task is to prepare the product and dry it until the neck is closed. This period lasts 5-14 days, depending on onion condition. The drying process is provided by ventilating the product in specially equipped cooling cells designed by Dutch company Omnivent.

Air circulation in cooling cells is up to 450 m3 per hour. During ventilation small mechanical damages and onion necks are closed up and moistened onion skin is dried as well. Important factors to ensure quality of this process is the length of onion dry tops, which must have a size of ± 10 cm. Foreign matter content such as soil, dry onion skin prevent the air flow to pass through the product. 

The next step is loading the cooling cell. Since storage cells contain 1,400 boxes, it is very important to load them very quickly. It shouldn’t take more than 3 days. A gradual temperature decrease to 1°C ± 1°C while maintaining absolute humidity of 80% ± 5% provides long-term onion storage up to 8 months (provided that onion hybrid is suitable for long-term storage).

Carrot, Beet And Cabbage Storage Technology
Only late crops are used for long-term storage.
Harvesting begins in the middle of October and finishes in early December, when
temperature differences or a great drop in temperature to or below zero occur.
IT IS CRUCIAL! that only varieties suitable for long-term storage are used to store carrots, beets and cabbage. 
Loading the cooling cell with product for further storage is carried out during not more than 10 days. Afterwards the temperature is gradually dropped to 10°C ± 1°C with a relative humidity of 90% ± 5%.
Growing low-quality products is risky, but storing poor quality vegetables implies even a much greater risk.

That is why Green Team’s team builds its cooperation with farmers basing on long-term partnerships, introducing the practice of sharing experience and innovative approaches to reduce the possible risks.

Tuesday, 06 October 2015 08:35

Green Team Production Laboratory

One of the most important company’s functional areas is Green Team production laboratory. Its major function is to control quality at all stages of the supply, processing and production processes.

During receiving inspection of incoming material, sampling of products from each truck is carried out in three different points. In the laboratory the selected samples are divided into fractions by waste types, weighed and the resulting figures are converted into percentages. 

The Company reserves the right to refuse acceptance of goods and storage services if critical parameters significantly affect cold storage life.

The critical parameters include:

• rotten vegetables;
• vegetable affected by mold, bacteriosis;
• soft, mechanically damaged vegetables (at the depth of 1 cm);
• presence of root ticks, fly larvae;
• high product temperature: from 37 °C;
• frostbitten vegetables.
Among critical parameters, the following non-standard ones are identified: deformed vegetables, vegetables with natural cracks, naked (onions), damaged by pests, with size and diameter discrepancy and presence of any admixtures. Thus, the Client and Quality Assurance Department of the Company receive information on the product quality for further long-term storage.

Farmers’ representatives are required to be present at truck reception point during their product unloading.   Product quality is key to the Company; therefore, the input control results on each lot accepted for storage are communicated to Managing Director and department heads of the Company.  

Besides organoleptic estimation, Green Team laboratory measures residual amounts of nitrate and dry matter content, monitors to verify the compliance with our Partners’ specification at every production stage.

New, but a very important laboratory course of development is conducting a comprehensive phytopathological examination of plants. Green Team production laboratory has high-quality equipment from leading manufacturers. Our specialists with extensive experience are regular participants of conferences and seminars from leading agricultural companies, who are annually trained for improvement in their qualification.



Friday, 31 July 2015 17:18

From Field to Customer

At the End of the Twentieth Century, an acute problem of product security arose in Europe. To ensure consumer protection and safe food production, many governments around the world established a series of food safety standards to systematically control food quality at all stages of production. In 1947, a coordinating body, the International Organization for Standardization (ISO), was established aimed at ratifying standards, developed by joint efforts of delegates from different countries. 

Owners of retail chains faced the same problem regarding primary production, which includes plant products. As a result, Global GAP Program (Good Agricultural Practice) – a general integrated standard for primary production – was established. Unlike other standards, Global GAP’s key feature is that the safety of the entire cycle of growing is assessed, starting from seed material and ending with final products. Only European laboratories certified according to ISO 17025 provide pesticide and agro-chemical residue testing.

Since Green Team business is based on European principles, meeting the highest EU quality standards is our first priority. 
So far, our Company has developed and implemented our own product identification mechanisms, based on European standards. We are able to identify our suppliers, production stages of supplied vegetables, buyers, sales time and date, transportation type and delivery stages in detail. This procedure is based on "one step forward one step back" approach, which means that the Company has a system allowing identification of any supplier and customer in detail. We are able to identify any product lot at any production or sales stage. 

Green Team has passed a number of changes and improvements when implementing quality management system based on the HACCP principles. Being a high-quality food products producer, we aimed obtaining the respective certificate. On July 18, 2015 our products have successfully passed certification audit for compliance with (ISO) 22000:2005 standard – “Food Safety Management Systems. Requirements for any organization in the food chain”.

On August 28, Green Team has received Global G.A.P certification of own-brand vegetable products: onions, cabbage and red beet grown on our own farm – Dniprovska Perlyna.
The certification process provides complete control over the growing technology. 

The objects of the certification are

• soil
• seeding material
• fertilizer system
• irrigation
• integrated plant protection system
• harvesting
• post-harvest processing
• storage
• staff qualifications
• safety and health regulation
• equipment condition
• product traceability
• protection of the environment.

Receiving Global GAP certificate is a recognition of Dniprovska Perlyna farm achievements, implementing best agricultural practices to grow high-quality Kherson vegetables. The certificate guarantees security of Green Team branded products to Ukrainian and European Consumers.

Global GAP certificate does not only confirm that the producer meets all food safety requirements, but also proves the high level of consciousness and responsibility to the Consumer.

The implementation of the HACCP system in the Company is an essential tool for a structured approach to control identified hazards - critical control points. The HACCP system ensures fulfilment in good faith of industrial and agricultural practices’ execution by identifying and controlling hazards as well as providing product quality traceability throughout the production chain - from field, suppliers of raw materials to finished products.

Evidence of the quality of our work is awards from the leading international certification bodies and audits of European companies (to whom we supply our products), which we have successfully passed.

 We strive to be perfect!

Our partners





Subscribe to our news