Grading: The grading consists into separate the fruit by size.
Sorting: After the pitting is done, the fruit is examined to remove any fruit that might have been damaged during the process or contains pit fragments.
Tenderizing: The fruit is re-hydrated between 30 and 34% moisture according to client’s requirements. This is done by way of a steam shower at 110-Celsius degrees (230 °F) for 20 minutes
Sorbate Spraying: The equipment ensures that each box receives the same amount of preservative as requested by the client
Pitting: The pitting is done with Ashlock or Elliot machines that have the capacity to pit 320 kilograms ( 700 pounds) per hour per machine.
(*) Processed at Agrícola Siemel Ltda.