Fresh Fruit and Vegetables must be “A” Class and meet the marketing standards of this category, as defined by the specifications of the CPC (Article 119), the Regulations and Provisions in force (Government Gazette 52 of 28/1 / 94 on quality control of fresh fruit and vegetables), Regulation 2200/96 and from 1148 to 1101 JMD 257 543 / 07.31.03, Gov. 1122/08/08/03 on compulsory standards (packaging and labeling) of fresh fruit and vegetables imported, exported, traded or sold in any kind markets and shops the EU countries, the current Market Inspection Police regulations (Market Decree 14/89 Article 3 and Article 67b) on special measures concerning fresh fruit and vegetables domestic production during the marketing and movement from the production base to their final consumption, meet the requirements of the Regulations [Regulation (EU) No. 543/2011 COMMISSION of 7 June 2011 laying down detailed rules for the implementation of Regulation (EC) No. 1234/2007 as regards the sectors of fruit and vegetables and processed fruit and vegetables Regulation (EC) No. 1580/2007 of 21 December 2007 laying down rules implementing rules (EC) No. 2200/96, (EC) No. 2201/96 and (EC) No. 1182/2007 in the fruit and vegetable sector]
The properties and maintenance of the parsley
Parsley contains two classes of rare ingredients that provide unique health benefits. The first category is volatile oils, such as myristin, limonene, eugenol and monoterpene. The second category is flavonoids, such as apigenin, chrysoerol and luteolin.
- Parsley antioxidants: Flavonoids contained in parsley, especially luteolin, can protect cells from damage mediated oxidation or reactions promoted by oxygen. Furthermore, parsley extracts have been used in animal studies and shown to contribute to increased blood antioxidant capacity.
- Parsley vitamin C and beta-carotene: In addition to volatile oils and flavonoids, parsley is an excellent source of vitamin C and a good source of vitamin A (in particular beta-carotene).
Vitamin C has many different functions. First is water-soluble antioxidant in the body helps to fight free radicals, especially in the inner part of the cells. High levels of free radicals contribute to the development and progression of many diseases, such as atherosclerosis, colon cancer, diabetes and asthma. Furthermore, vitamin C is a potent antiinflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis. Since vitamin C is essential for the healthy functioning of the immune system, is useful for preventing infections or colds.
The beta-carotene is lipid soluble antioxidant in the body. Diets that include foods rich in beta-carotene associated with reduced risk for the development and progression of health problems such as atherosclerosis, diabetes and colon cancer. Like vitamin C, and thus beta-carotene can help reduce the severity of asthma, osteoarthritis and rheumatoid arthritis. Additionally, beta-carotene is converted by the body into vitamin A, is a very important nutrient for the immune system.
- Parsley for a Healthy Heart: Parsley is a good source of folic acid, one of the most important of the vitamin B complex. While playing many roles in the body, one of the most important roles in relation to cardiovascular health and plays an important role in the homocysteine conversion process in benign molecules. Homocysteine is a potentially dangerous molecule, which in high concentrations, can directly damage the blood vessels. The high levels of homocysteine associated with significantly increased risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease. Enjoying foods rich in folic acid, such as parsley, prevents the risk of developing these diseases. Folic acid is also an important nutrient for proper cell division and therefore it is vital to the prevention of cancer in the body regions containing rapidly dividing cells, such as cervical cancer. Studies in animals have shown that parsley reduces the pressure of more than 40%, while in humans has been shown to increase diuresis. It also seems to favor the digestion of food as it increases intestinal motility due to one of the main essential oils (myrsitini). This accounts for the slight hallucinogenic activity ascribed.
Antimicrobial and anti-rheumatic properties attributed to parsley, have not been established scientifically.
Parsley maintenance and selection
Fresh parsley has superior taste, aroma and nutrients in relation to the dried parsley. Select parsley with green, shiny leaves and stalk hard. Avoid buying parsley balls that have wilted or yellowed leaves. If you buy dried parsley, prefer organic. Fresh parsley should be kept in the refrigerator in a plastic bag or in foil, enough not to be wet, because then easily rot. You can even be the drain and keep for some time away from moisture and light. The roots of parsley are kept submerged in sand, and diced frozen or dried.
Fresh parsley should be washed immediately before use, as they are extremely fragile. The best way to clean is to add in a bowl of cold water and mix with your hands. Then you have to remove the leaves from the water to empty the bowl and refill it with clean water and repeat the process until there are no impurities in the water. Sprinkle with chopped parsley soup, lighter sauces, boiled potatoes, salads and dishes curds. Well known with parsley salad recipe is tabbouleh or tabouli. The broadleaf parsley is a component of the French «Bouquet garni» like many other fresh or dried spice mixtures for meat dishes, fish and egg, soups, salads, curds and flavored butter. The root is added to casseroles and soups. Parsley should be added to the end of the cooking process, so that they can better maintain the flavor, color and nutritional value. Add parsley to pesto to intense green. Combine chopped parsley, garlic and lemon zest, and use it as a seasoning on chicken, lamb and beef. Build a colorful salad with fennel, orange, cherry, pumpkin seeds and parsley leaves. Parsley as injectate (a spoonful well cut sheets or a teaspoon truncated radical or little of the fruit in half a liter of water) is used as a diuretic for ydropikia, infections of the kidneys and bladder. It is also used to help the menstrual. Large doses should be avoided especially by pregnant women (causing intoxication).
The properties of dill
The herbal ingredients are carbonate essential oil, fixed oil (seeds), herbal adhesives and tannins, resin, vitamin C, abundant potassium, calcium, phosphorus and magnesium. In particular, Omin’s fruits contain 2.5-4% essential oil, 10-20% vegetable oil, proteins, amines, bergapten, umbelprenin, scopoletin, esculin, umbelliferone, coffeine, chlorogenic acid and others. It is a harsh, refreshing, aromatic grass that calms and soothes the digestive system (digestive stimulant), controls infections and has diuretic action. Thanks to the essential oil content, the preparation has a spasmolytic, anti-inflammatory and anti-emetic action. It relieves the stomach, especially in the stomach disorders of the children and when we add it raw to the food it fights indigestion. It stimulates the appetite and is particularly useful in hiccups and aerophagy. Its seeds are useful in the bad breath of the mouth and their decoction is good antitussive and soothing of the stomach and intestines. In the past, mothers rub their breasts with dill juice in order for babies to sleep after breastfeeding. Also, its decoction fights baby colic. Beware, however, of eating the dill from pregnant women as it is likely to cause miscarriage. The dye has anti-inflammatory properties, it’s diuretic and fights insomnia, as well as bad breath. It increases the flow of milk to breastfeeding mothers. Folk medicine uses the preparation for the treatment of liver diseases, pneumonia and hemorrhoids.
- It helps in stomach problems
- Fights indigestion
- Sets the dysmenorrhoea
- anticonvulsant and sedative
- helps to hiccups in aerophagia and nervous vomiting
- Good for insomnia and colitis
Servicing and maintenance
Most vegetables of the Apiaceae family, due to thin and winged leaves, show a quick wilting after harvesting. Even in low temperature and high relative humidity conditions, their post-harvest life does not exceed 10-14 days. To maintain the quality of the dye, it can be packaged in polyethylene bags and stored at 6-12ºC or chopped in the freezer. Also, the dye can be dried at 80 ° C initially and gradually at 40 ° C. The dried product should have a maximum water and ash content of 8% and 6%, respectively. Leaves wither very quickly after they are harvested, but taste and quality can be maintained if proper post-harvesting operations are done. Immediately after harvesting the leaves are sprayed with water, then wrapped with absorbent paper and packed in plastic bags in the refrigerator, where the relative humidity during storage should range from 90 to 100%.
The disadvantage of keeping on cooling is that the dye produces ethylene and is highly sensitive when exposed to it with symptoms of yellowing of the leaves and the intense smell of ethanol. Another way of keeping the plates for up to two months is to place them in the freezer but they get a dark color after thawing. In the market the dill is usually sold in small buns which are placed in the refrigerator. The retention interval by this method is about 1.5 weeks, which can be lengthened if placed in a glass containing a small amount of water and placed on the top of a bag upside down to the glass.
Drying the sheets is done after they have been wrapped in a cloth, in a dark, warm, well-ventilated area, or they can be dried in the microwave oven. However, the dry dwarf retains only partial flavor. As far as the seeds are concerned, they can be preserved fresh if placed in a dark, cool and dry place, but should be used within the next 6 months, otherwise their taste will be greatly altered. Drying seeds can be done by placing them in a large paper bag and leaving them in a warm place until they dry out. When they lose their moisture, the seeds are rubbed to remove their bark and stored in an airtight container. It is recommended that the seed be used within two years of storage.
- Product containment
- Protection of product content: from mechanical damage (bumps, vibration, compression) – moisture and gases of the environment – from light – from large temperature variations of the environment – from microbial contamination – dust, dirt and foreign matter – from insects and rodents – From the packaging material
- Facilitating the supply and use of the product by the consumer
- Contact with the consumer
There is a wide range of bulk and packaged products such as:
Parsley bunch in crate
Dill bunch in crate
Parsley in packaging bag 120 g.
Dill in packaging bag 120 g.
Fresh onion bunch in crate
Salad curly per kilo in crate
Lettuce per kilo in crate
Pumpkin per kilo in crate
Pumpkin packing 500gr.
Spearmint bunch in crate
Celery bunch in crate
Cherry tomatoes in packing box 500gr. from Tampakis Farms
Tomatoes Acorn in packing box of 500gr. from Tampakis Farms
Eggplant flasks per kilo in crate
Eggplants long per kilo in crate
Florina peppers per kilo in crate
Peppers stuffed per kilo in crate
Peppers horn per kilo in crate
Cauliflower per kilo in crate
Beetroot per kilo in crate
Knuckles per kilo in crate
Roca in packing bag 120gr.
Spearmint in packing bag 120gr.
Fresh onion in packing bag
ISO 22000 Certification
Certification under ISO 22000 ensures the entire production chain of the food industry, from the producer to the retailer
The standards ISO 22000, BRC, IFS, the FSSC 22000 one could easily be identified as the pre-eminent internationally accepted standards with mutual recognition with other standards. Is clearly oriented to requirements and to the consumer. The culmination of all efforts was the common position of scientists, consumers, wholesalers, certification bodies and other stakeholders in the need to accredit these standards.
Institutions from all over Europe and Greece got the right to control and product certification according to ISO 22000 standards, FSSC 22000, BRC, IFS. ESYD (National Accreditation Board), as the National Accreditation Body of the Greek Ministry of Development accredits certification bodies. Similarly, accreditation bodies worldwide accredit certification bodies.
The feedback from all interested parties are admirable and have a common purpose: Safe food to the consumer’s table.
The BRC, IFS, ISO 22000 and FSSC 22000 standards are Management Systems Health and Food Safety. Applied in Standardization, Processing, Storage and Distribution of products and ensure the further promotion of an agricultural or livestock or processed product to the consumer.
The certifications BRC, IFS, ISO 22000, FSSC 22000, etc. have been declared as a prerequisite for the purchase and disposal of food and processed food. The requirement has been stated by many consumer and supermarket groups in Europe and around the world. Certification is becoming more and more useful to the consumer and the added value of contributing to the “quality circle for safer food to the consumer.”
The Q-CERT operates in Europe, Asia and Africa through a network of partners and collaborating institutions providing accredited certification services through its accreditation by ESYD for the ISO 22000 standards & FSSC 22000 and exclusive partnership with NSF Certification to BRC standards, BRC / IOP & IFS
Quality, Safety and Hygiene of Trading Products
Our company has been chosen as a means to develop a clearly defined policy for quality and safety-hygiene products of the migrant. Through it expresses the company’s commitment to provide healthy products whose proper use, according to their use or consumption instructions does not present any risk to humans.
The operation and effect of the company are determined by what is defined in the relevant directives of the FSA for the storage and distribution of fresh fruits and vegetables.
Strict security policy applied by the company provides a variety of activities that ensure the excellent quality of our products. These include suppliers’ assessment, traceability of all products handled, ongoing staff training, day-to-day cleaning of facilities and equipment, rigorous quality controls and other quality assurance activities.
Summarized by applying the company’s security policy expresses the commitment of this for the following:
- Provide products that meet all health and safety requirements and comply with the standards laid down by both the national and the EU legislation.
- Provision of products supplied from selected producers who agree to comply with the relevant legislation and observance of Agronomy instructions for use of drugs.
- Continuous efforts to improve the quality and safety of products by defining business actions aimed at increasing competitiveness and ensuring consumer health.
The validity and recognition of the company’s system are in accordance with the international standard ISO 22000: 2005 which specifies requirements for a food safety management system to ensure that the consumption of food sold by the company does not present any risk to consumer health.
All employees in the company contribute to the effective implementation of the quality system and improve it. For this reason it detected all needs in education and care is taken to provide training to all employees, who are involved in activities affecting quality.
The company’s goal is the continuous modernization of the plant according to technological developments and requirements in technology marketing of fresh fruit and vegetables.
GLOBAL G.A.P. Certification
GLOBALG.A.P certification. is the internationally recognized standard for the production of the farm. Our main product is the result of intensive research and many years of cooperation with industry experts, manufacturers and retailers across the globe. Our goal is safe and sustainable agricultural production to the benefit of farmers, retailers and consumers around the world. GLOBALG.A.P certification. covers:
- Food safety and traceability environment (including biodiversity)
- Safety and hygiene of workers
- Animal Safety and Welfare Integrated Crop Management (ICM)
- Integrated Pest Control (IPC)
- Quality Management System (QMS) Hazard Analysis and Critical Control Points (HACCP)
The requirements of this certification are, among other things, the highest production efficiency. Improves business performance and reduces waste to vital resources. It also requires a general approach to agriculture based on best practices for future generations.
SPYRIDON E. PAPADAKIS Professor of Food Packaging Department of Food Technology TEI Of Athens
From the British Institute of Packaging as a package (process) is defined: A coordinated system of preparing goods for transportation, distribution, storage, sale and use.
Under Law 2939/01 as packaging (medium) means “any product made of any kind of material and intended to be used for containing goods. Its aim is the protection, handling, distribution and presentation of goods from the producer to the user or the consumer.”
Food packaging: An integral part of everyday life of people. Its evolution follows the evolution of science and technology and shaped by the rise of living standards and changes in eating habits of people.
Importance of packaging
In underdeveloped countries, 30-50% of food production is destroyed at production sites and never reaches the consumer. This is due to the lack of appropriate media and packaging materials, the inability to import appropriate technology, the inadequacy of the road network and services.
Thanks and packaging, the corresponding figure in Europe is only 2-3%.
For the food industry in the USA packaging costs 15% (average) cost foodstuff being output from the plant (ex factory cost)
The packaging of fresh fruits and vegetables is one of the most important steps in the long and complicated their journey from producer to consumer. Bags, net bags, plastic and cardboard boxes, cups, trays and trays are appropriate “containers” for the management, transport and marketing of fresh produce. Many hundreds of different types of packaging used for fresh products in Greece and abroad, and the number continues to grow as the industry presents new materials and packaging systems. Although the industry generally agrees that standardization of containers is a way to reduce costs, the trend in recent years for a wide range of packaged products sizes to meet the diverse needs of wholesalers, small shopkeepers, of Super grocery managers Markets and consumers.
Packaging and packaging materials contribute largely to the cost of the fresh produce industry. This is why it is important that packers, carriers, consignees and consumers to understand the range of available packaging options. This article describes some of the types of packaging, including their functionality, uses, and their limitations.
The functionality of the packaging or Why packed fresh products?
A significant proportion of fresh products Recipients’ complaints lies in astocheia packaging containing them, because of their poor quality or their improper selection and use. A properly designed package shall contain, protect and identify fresh fruit or vegetable and satisfy everyone, from producer as the consumer.
POINTS OF INTEREST IN PACKAGING
The trend is to use large packagings for packers and wholeseller and smaller packages for consumers. There are hundreds of different sizes and types of fresh proioton packaging.
Call to purchase
High quality prints and graphics are increasingly being used to enhance the appearance of the product and to make desired by the consumer. Multicolor printing, bold and logos are now widely used.
Modern packaging for fresh proioton can be specified for each product in order to extend the lifetime and reduce losses.
Recyclability / Biodegradability
A growing number of mainly foreign markets has put restrictions on the disposal of packaging waste. In the near future, almost all packaging of fresh fruit and vegetables will be recyclable or biodegradable, or both. Most of the largest recipients of fresh produce are more sensitive to environmental issues.
Content The “container” should contain the product in a number suitable for administration and delivery. The product should fit well inside the container so that leaves little wasted space. Small products are spherical or oblong (such as apples, pears, citrus fruit, peaches and kiwi) may be suitably packaged using a variety of different shapes and sizes of packages. Despite all this, many products such as asparagus, strawberries, or soft fruit may require containers specially designed for them.
Protection The packaging must protect the product from knocks and poor environmental conditions during processing and distribution. Upon receipt, torn, wrinkled or devastated packages usually indicate lack of care in the management of products. The “containers” should be sufficiently strong to withstand the stresses during packaging, storage and transport to point of sale.
Because almost all fresh products are palettarismena, their containers should have sufficient stacking strength to withstand stresses at low temperatures and high humidity environment. Although the cost of packaging materials has increased in recent years, low quality, Light weight and weak cartridges are easily damaged by handling or moisture are no longer tolerated by packers or buyers / recipients.
The export products require highly resistant packaging. Air Products may require special packaging, pack size and insulation. Exporters should consult the airlines for possible special packaging requirements. Depending must doer and those exported by ship.
Disasters due to inadequate environmental conditions during processing and transportation is one of the main reasons for the rejection of products and dissatisfaction of recipients and consumers. Each fresh fruit and vegetable has its own requirements for temperature, humidity and gas composition of the environment. Containers of fresh produce should be “friendly” to the product, helping to maintain an optimum environment for maximum life. This may require special materials that retard the loss of water from the product, insulating materials to keep away the heat or specially designed plastic bags which maintain a desired mixture of oxygen and carbon dioxide.
The package must identify and give useful information on the fresh fruit and vegetable. It is usual (and sometimes necessary) to provide information such as product name, trademark, size, grade, variety, net weight, number of pieces, the producer, packer and country of origin. It is also increasingly common to find one in the pack nutritional information, recipes and other useful information directed specifically to the consumer. In consumer marketing, the appearance of the packaged product has also become an important part of the general appearance of outlets.
Barcodes (bar codes) may also be part of the tag. The numbers of the bar codes indicate the packer and give information about the product, such as product type and package size. Though not include any information about the price of the product, the barcodes used more and more by packers, wholesalers, wholesale buyers and retailers as a fast and convenient inventory and audit process. Efficient use of bar codes require the cooperation of all those who handle packaging.
Advantages – transparent, rigid, inert, impermeable to moisture and gases.
Disadvantages – Fragile, heavy, limited container shape
Advantages – durable, rigid, impervious to moisture, gas and light, steam sterilization under pressure.
Disadvantages – restricted container shape, inability to use in a microwave oven, corrosion
Advantages – lightweight, easy molding, wide range of properties.
Disadvantages – permeable to gases, moisture and light, small resistance heating
Paper & Cardboard:
Advantages – shaped, diplonetai, welding and easily printed.
Disadvantages – very permeable to moisture and gases
Laminates (flexible materials combinations):
Advantages – only useful when the desirable properties and low cost can not be achieved with a single material.
Disadvantages – it’s not easy to recycle