- +38 (0552) 44 89 89
- office@greenteam.ua
Quality
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.
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).
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.
Green Team Production Laboratory
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:
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.
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.
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”.
The objects of the certification are
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
