Agro Dutch Industries Limited Canned-Mushrooms

We are, registered with FDA since 1994 and Certified under ISO 9001-2000, HACCP and BRC (Grade A).

FRESH TASTE ALWAYS The Mushrooms are canned within a few hours of picking. This mean no brine pack… always freshly canned mushrooms.

PROCESSING AREA The state of the art canning line capable of processing more than 270,000 Lbs every day has been brought in from specialists in Holland, France and Taiwan. The objectives are complete safety.

HACCP (Hazard Analysis & Critical Control Points) The canning process is controlled by a detailed HACCP program, designed and monitored by our Process Authority- International Food Technology, headed by Mr. Daniel E Brooks.

Audits conducted annually by customers like SYSCO, TOPCO and MITSUI among others.
Complete pesticide & ingredients testing program with renowned International & national laboratories. Member of LFRA, England

LET US TAKE YOU THROUGH OUR CANNING PROCESS

PRE CLEANING VIBRATOR this is the first step in our Canning. It ensures filtration of soil particles and broken pieces, thus reducing the washer's load.

WASHER Very mildly chlorinated water is used for washing the mushrooms. This is complemented by air and water jets, which cause enough turbulence to remove any remaining soil. In fact all the water coming into our canning line is chlorinated except the brine water.

TOWER HYDRATOR The hydrator is generally substituted to also function as a washer but we let it do what it does best. Here the air in the mushrooms is replaced with water by a process of vacuum creation. This ensures superb blanching to the core of the mushroom.

BLANCHER The purpose of blanching is dual. We are the first to inhibit the enzymatic action and second to expel the respiratory gases. Good blanching ensures shelf life. Assured by our energy dividing blancher-maximum energy is giving dividing blancher-maximum energy is given where it is needed most. The mushrooms now go through the counter-flow cooler & drum grader.

INSPECTION after the cooling and size grading, mushrooms is thoroughly inspected for quality.

SLICING Top Class Dutch slicers do their job with perfection. Metal detectors from UK scan these slices to ensure a safe product.

FILLING Depending on the can sizes, we fill by hand or machine. Each hand filled can is weighed and every 10th machine filled can is checked for fill wait.

BRINING AND EXHAUSTINGE the water used in the brine is from a reverse osmosis plants placed within our canning line The water passes through a series of filters and membranes to get rid of all microbes. Uniform distribution of heat in the exhaust box ensures a consistent initial temperature for thermal processing and good vacuum for each can.

SEAMING Automatic seamers so that no can are touched before it is closed. Each can undergoes a visual seam inspection and tear down is conducted every 30 minutes.

THERMAL PROCESSING 6 state-of-the art retorts function as per the processes recommended and filed with FDA by our process authority A dedicated water channel is used for the retort water chlorination.

TRAINING Key personnel from Agro Dutch Industries have attended the FDA better process control school.