In Honduras, all the fields where cassava, sweet potato and plantain grow are located at less than 6h from the production site. So, the vegetables can't be deteriorated and can keep their natural properties. In the tropics, farming allows several harvests per year, all with the same level of quality, always staying « in the season ». A fallow system is set to preserve the handuran earth's vertues. A machine extracts the tubers and their picking is manual.
On the production site
200 people work at San Pedron, on the production site. The vegetables are peeled and cut by hand whereas the machines are used to mash them (for the mashed sweet potatoes). They are frozen over there, transported to the boat by a refregirated lorry. Then they are put in containers on a ship. Cookies are put in the containers, registering the temperature at all time, during 6 weeks. At the arrival, at Le Havre, the cookie enables the customs to check that no temperature break has been done. In case of a technical issue, the merchandise can't enter the french territory.
Why deep freeze products and not frozen?
Deep freezing is a complex industrial process which uses really low temperatures (-30°C to -50°C) and which cools the products very quickly. Deep freezing enables a cooling at the heart of the product, which decreases the risk of deterioating the cells of the food at the time of the defreezing.
Freezing is simply the domestic equivalent of the deep freezing with a less quick cooling and a temperature less cold. Freezing doesn't guarantee the same sanitary safety as the industrial deep freezing.
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