At d’aucy, our farmers and technicians are guided by their passion for the land, and work every day to produce vegetables that look and taste good.
Right from the start, they carefully select the best plots of land for each variety of vegetable, and after meticulously preparing the soil, the seeds and seedlings are sown in the open field.
Because it’s always better to know where your food comes from, we’ve decided to show you what happens next, when our vegetables* travel from our fields to your plate.
* Excluding vegetables not cultivated by our farmers
Canned vegetables
Frozen vegetables
Harvest and transport
Our technicians monitor our crops’ development with great care and attention.
The harvest takes place as soon as our vegetables are perfectly ripe and ready to give you all of their benefits! This is mainly carried out by specially suited machines. However, some vegetables, such as cauliflower, require more care and are thus harvested by hand.
The sooner vegetables are packaged after harvesting, the more of their nutritional qualities they retain. This is why our factories are all located in the major production regions, as close as possible to our fields.
Analysis, Inspection
After arriving at the factory, the vegetables undergo inspection before entering the production lines.
Washing, Grading, Cutting, Peeling and Blanching
The vegetables are then washed, peeled, graded (in some cases), cut into pieces (in other cases), then blanched, which involves plunging them into boiling water for several minutes.
Blanching allows the vegetables to retain their nutrients and colour. It also inactivates enzymes that cause deterioration in the vegetables before their consumption.
Most of our products contain 100% vegetables, but some may be cooked, such as our fried vegetables, our vegetable medleys, and others.
Filling, Brining and Seaming/Capping
Once prepared, our vegetables are packaged in cans or jars. A brine solution is then poured into the containers, after which the cans are seamed shut and the jars capped.
Sterilisation, Cooling and Inspection
The vegetables are then sterilised, which involves subjecting them to high temperatures (>100 °C) in order to kill micro-organisms. The cans and jars are then cooled and inspected to ensure a years-long shelf life.
Delivery to distributors
The products are stored in suitable warehouses until they are ordered by distributors. Once ordered, the products are labelled and shipped to stores, where you can find them in the canned vegetable section.
Delivery to distributors
The products are stored in suitable warehouses until they are ordered by distributors. Once ordered, the products are labelled and shipped to stores, where you can find them in the canned vegetable section.
Cooking and tasting
Once our vegetables arrive in your home or restaurant (if you’re a professional chef), all that’s left is to prepare them or taste them raw. Flavoursome, healthy and convenient at the same time, they can be used whenever you want and cooked any day according to your tastes.
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Harvesting and transport
Our technicians monitor our crops’ development with great care and attention.
The harvest takes place as soon as our vegetables are perfectly ripe and ready to give you all of their benefits! This is mainly carried out by specially suited machines. However, some vegetables, such as cauliflower, require more care and are thus harvested by hand.
The sooner vegetables are packaged after harvesting, the more of their nutritional qualities they retain. This is why our factories are all located in the major production regions, as close as possible to our fields.
Analysis, Inspection
After arriving at the factory, the vegetables undergo inspection before entering the production lines.
Washing, Grading, Cutting, Peeling and Blanching
The vegetables are then washed, peeled, graded (in some cases), cut into pieces (in other cases), then blanched, which involves plunging them into boiling water for several minutes.
Blanching allows the vegetables to retain their nutrients and colour. It also inactivates enzymes that cause deterioration in the vegetables before their consumption.
Most of our products contain 100% vegetables, but some may be cooked, such as our fried vegetables, our vegetable medleys, and others.
Flash freezing
Once prepared, our vegetables are flash frozen in tunnel freezers at -30 °C. Flash freezing is a technique for quickly cooling a product until its core temperature reaches 18 °C. The vegetables are then stored in bulk at -18 °C.
Packaging
The bulk vegetables are then packaged in bags or on cardboard trays.
Delivery to distributors
The vegetables are stored in freezer chambers until they are ordered by distributors. Once ordered, the products are packed into trucks at -18 °C and shipped to stores, where you can find them in the frozen vegetable section.
Delivery to distributors
The vegetables are stored in freezer chambers until they are ordered by distributors. Once ordered, the products are packed into trucks at -18 °C and shipped to stores, where you can find them in the frozen vegetable section.
Cooking and tasting
Once our vegetables arrive in your home or restaurant (if you’re a professional chef), all that’s left is to prepare them or taste them raw. Flavoursome, healthy and convenient at the same time, they can be used whenever you want and cooked any day according to your tastes.
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