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DEAS S.A. FACILITIES- LOCATION: KALIVES HALKIDIKI-GREECE DEAS S.A.PROFILE Family owned company founded in 1989, constantly developed 99% exporting company to more than 70 countries Wide range of products: Green, Black, Kalamata & Oxidized olives. Sold as whole, pitted, dated, stuffed, marinated, sliced Process of more than 21.000 tons of olives annually Turnover exceeded the 40 million Euro annually PRODUCT CATEGORIES Non-pasteurized olives , Preserved in High salt brine Bulk packages – Shelf life 12-24 Months Pasteurized olives packed in a great variety of jars or tins- Shelf life 24-36 Months Sterilized Oxidized Black olives packed in jars or tins – Shelf life: 36 Months ABOUT OLIVES OLIVES : Evergreen trees native to the Mediterranean, Asia and parts of Africa. Harvested at the young green stage or left to mature to become black. Picked between September & end of November. Fresh crop olives have a lively, tangy, slightly bitter flavour. Mature olives, become milder and creamier. HOW ARE THEY PROCESSED? Green olives are processed in three principal ways: 1. Spanish style: includes treatment with sodium hydroxide solution (to eliminate bitterness), washing, brining, fermentation and packaging. HOW ARE THEY PROCESSED? 2. Natural Fermentation (Kalamata&Black olives) Bitterness is eliminated slowly without Lye during the natural acid fermentation. The fruit is placed directly into brine 3. The Californian method: includes lye treatment, washing, iron-salt treatment & air-oxidation, canning and sterilization. MAJOR HEALTH BENEFITS OF OLIVES Provide almost 3/4 of their fat as oleic acid, a monounsaturated fatty acid. Contain Vitamin E. Contain polyphenols. The most important phenolic compounds are phenolic acids, phenolic alcohols, flavonoids, and secoiridoids (nutritionally interesting due to their antioxidant activities) Contain squalene, that boosts immune function and helps reduce the risk of cancer, especially breast and stomach cancers. The combination of these elements allows olives to: Protect the heart against diseases. Protect cells from free radicals. Vitamin E together with the monounsaturated fat protects cells and fights off free radicals. Reduce inflammation due to arthritis. Both green and black olives contain polyphenols and flavonoids that have anti-inflammatory properties. CERTIFICATIONS DEAS S.A. is certified against : BRC (British Retail Consortium Standard ): Classification A (TÜV HELLAS) IFS (International Food Standard ): Higher Level ISO 9001:2000 (TÜV HELLAS) ISO 22000 (TÜV HELLAS) ISO 22005:2007 (TÜV HELLAS) KOSHER (Balkan Kosher ) ORGANIC (BIO HELLAS) QUALITY CONTROL-chemical & microbiological checks Pesticides control of raw olives pH (Acidity) of olives & Salt percent are constantly monitored at every stage of production Sugars Vacuum (pasteurized products) Total Ferrous content (sterilized products) Allergen tests Mesophilic aerobic bacteria, yeasts and molds, Total coliforms, S. aureus, Sulphite reducing clostridia, Lactic acid Bacteria etc. Environmental checks –swab tests Water Analysis FOREIGN BODIES CONTROL Metal Detection (Pitting area- Tin packaging lines & pasteurization department) Magnets- Ferro parts Detection (pitting Machines) Visual Inspection (Multiple stages of Sorting) Brine Filters Parasite Protection Frequent Personnel trainings Dedicated Storage areas X- Ray Detection TYPES OF PACKAGES- BULK PLASTIC BARELLS TINS 220 lt 80 lt 20 lt 8 lt 3 lt 20 lt 8 lt VACUUM BAG 250 gr VACUUM BAG 500 gr VACUUM BAG 1000 gr VACUUM BAG 3000 gr TRAY SEALINGS (SEVERAL) TYPES OF PACKAGES : PASTEURIZED PRODUCTS GLASS JARS: 210 ML CYLINDER 314 ML CYLINDER 360 ML CYLIDER 370 ML CONED NECK, 370 ML 380 ML RECTANGULAR 720 ML STANDARD , 720 ML ORCHIO 1 LT CYLINDER , 1062 ML ORCHIO , 1,5 LT CYLINDER , 1700 ML ORCHIO , 1700 ML AMFOREAS , 2 LT CYLINDER, 3,7 LT GALLON Types of packages-Sterilized &pasteurized A12 TIN DW: 2500 G FOR WHOLE OLIVES DW: 2000 G FOR PITTED/ STUFFED 850 ML TIN: DW: 465G FOR WHOLE OLIVES DW: 400G FOR PITTED/ STUFFED 425 ML TIN: DW: 200 G DEAS S.A. THANK YOU FOR YOUR ATTENTION!