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Production processes

All production processes carried out in Besana Group plants respect the and individual characteristics of every single product.

As a principle, after controls during harvesting operations, product are immediately dried – natural sun-drying or artificial drying – to reduce the moisture as recommended by good agricultural and industrial practice (6% for nuts and 12% for dried fruit).

After arrival in our plant the first processes are:

cleaning, destoning, sizing and first product selection.

The raw material is then stored in fixed or moveable silos, in chilled rooms or under controlled atmosphere. The storage guarantees quality from current to fothcoming crop.

Nuts are stored in their natural state until shelling operation which is scheduled immediately before release to consumption.

The principal processes for nuts are:

shelling, blanching, roasting, chopping, slicing, as well as production of meals and pastes; other processes can be carried out on specific customers request.

For snack products the secondary process consists in coating or taste intensifying. By salting - sugar-coating – spicing – flavouring – softening - coatings: chocolate, honey, yoghurt – following the specific characteristics of every single product and the taste trend favoured by our Research & Development.

Before the packing process, there are further operations and selections among which:

Needle sorting (for pistachio opening) – selections: optical, laser, ultrasound, for glass, for foreign bodies, for metals – fumigation by vacuum or with neutral environment-friendly gas (CO2) – pasteurisation a/o sterilization without chemical additives

and finally the manual selections carried out exclusively by skilled personnel.

After the final control the product is moved to air-conditioned warehouses or to the despatch area.


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