The technology of harvesting

It is very important for us that the quality of our fruit was like at the highest level. Blueberries within an hour of breaking get to the chamber where the rapid cooling for 2 hours is cooled to 2°C.

Optimal rapid cooling stops the growth of bacteria and significantly increases the durability and quality of the fruit. This system ensures minimization of dry fruit. Berries after cooling goes for cold, and then are sorted and prepared for sale.