Their basic distinction is their cooperation with their own producers and agriculturalists so that the product control becomes initially in the field. The crops’ collection is made by hand so that they can select only the good parts of the plants. Then, there are another two phases of selection in the procedure in order to minimize the possibilities of a rotten seed in the final product. In this way they insure the finest quality of their final product. Of course, this process is more expensive and requires the allotted time. This commits them, to produce massly, but on the other hand it gives them the final qualitative result.
The production occurs only during the summer months, mainly August-September and they use only fresh home tomatoes cultivated by Greek waters and our valuable sun. The fields that are selected are mainly in semi-mountains regions due to the climate. The seasonal of tomato’s seed constraints them to know the annual quantity which will be regulated to their market every year, through their associates. Either in their local market or for exporting. An issue which will be given a solution by a two year-at least-duration of their products. The products don’t contain additives and colorings, is pure tomato juice. Sometimes a small quantity of lemon can be used for the adjustment of p.h., if necessary.
The usages that are typified, Mala Peruviana is for a light and healthy cooking, for the creation of a cocktail, as energy drink for athletes and as a drink-refreshment for those who love tomato juice.
