The plant
Process and quality
Bagged potatoes have a bad name because hardly anyone shows where they are made. We do: these are the six steps at our plant in Huévar, filmed as they are.
Step by step
- Intake. Potatoes arrive from the field, soil and all, are checked and go onto the line.
- Peeling. The skin comes off and every potato is checked by eye.
- Washing. Water, and more water, until it is clean.
- Cutting. Whole, sliced, fries or diced, depending on the order.
- Packing. Sealed bags, each labelled with its batch number.
- Chilling. Kept at 4 °C in our cold room until delivery.
What we control
- Batch: every bag carries its number, from field to kitchen.
- Cold chain: 4 °C from packing to dispatch.
- Production: planned every day to match orders.
- Hygiene: work and records under our HACCP plan.
Want more information?
Tell us your type of kitchen, the cut you need and how many kilos you use a week. We reply on WhatsApp.