Unlike traditional air or abrasive peeling methods, we use a flame-peeling process to remove the outer onion skin. This method enables fast and efficient removal of the top layer, minimizing damage to the bulb and reducing the risk of microbiological contamination.

After cutting, the onions pass through a sorting system equipped with RGB cameras that enhance product quality by removing impurities, foreign materials, and off-color pieces. Defective and foreign elements are removed from the product flow using air nozzles, while the clean product continues along the processing line.

Shock freezing prevents the formation of large ice crystals within the product’s cells, which could otherwise damage its structure. As a result, our products retain their texture, taste, color, and aroma even after defrosting.

We offer flexible packaging solutions — from industrial-sized bags to retail-ready formats. Packaging under the client’s private label (PL) is available, as well as preparation for export deliveries.