| TRAVEL OF OLIVES |
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| Farm owners transfer Olives to the plant. They are
selected, cleaned and pooled as pre-treathment in tanks of 16 m3 volume. The fruit is later transferred via integral pipes to underground tanks. Here, ideal conditions for fermantation are electronically maintained and olives reach a specific maturity and flavor. At this stage, they are passed onto the calibration section where they are seperated in accordance to their size. After pitting, slicing and filling, as required, black or green olives are classfied in accordance to the TSE and Turkish Food Codex. Transportation belts move the product for a final wash and inspection before being packaged. The final step is the packaging itself: Olives are sorted and packaged in cans, vacuumed packets in pasteurized glass jars or pasteurized tin cans are sterilized before being sealed. |
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FAT
Tarım Sanayi ve Ticaret Ltd. Şti. © 2002
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Kocatepe
M. Mege Center C 50 Blok No:477 34170 Bayrampasa - Istanbul - TURKEY
Tel: (+90212) 640 01 26 (Pbx) Faks: (+90212) 640 01 26 fattarim@fattarim.com |
