Speaker at “FRESH-CUT 2024 – 5th INTERNATIONAL CONFERENCE ON FRESH-CUT PRODUCE: MAINTAINING QUALITY AND SAFETY “. We had the chance to introduce our results on the projects carried out about fresh cut fruits and vegetables. Event organized by Foggia University. In cooperation with ‘International Society for Horticultural Science (ISHS) and more than 180 participants from […]
Everyday we promote the correct management of our planet’s agri-food resources. Our participation in the Company Collection for Banco Alimentaredel Lazio (non-profit organization) fits well in our mission. Our mission is to provide the best technologies to preserve and improve the quality of agrifood, with constant respect of people and environment we live in. The […]
On 3 November 2020, in the webinar organized by ALSIA Basilicata on ozone gas in postharvest, we described together with prof. Giancarlo Colelli from SAFE Dept. of the University of Foggia, the advantages of ozone for post-harvest of fruits and vegetables. Read me.
In cooperation with Gennaro Esposito, quality manager of OP Giotto SCAPA (which already benefits from Ozone-Sanificazione® technology), we took stock of peculiarities of ozone and the benefits it can bring along the entire food chain. Article in Italian Read more.
Riccardo Pompei (owner of Erra&Ferrini Group), works at the Rome Agri-food Center, explains his use of Ozone-Sanificazione® technology and the related advantages. Article in Italian. Read more
We have recently installed a new state-of-the-art refrigeration unit for Op Giotto, with cold pre-room and cold rooms. Different technologies provided: From sanitation by means ofozone gas, to the use of water-based and antifreeze coolant fluid to reduce HFC refrigerant gas emissions.Article in Italian.
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Domenico Oriolo, president of Agrusib, illustrates the varietal differentiation project implemented also thanks to the tannin’s neutralization treatment (Lotosweet® technology) of the Rojo Brillante kaki. Article in Italian.
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