The process of canning starts in Europe in the late 18th century. A French cook, Nicholas Appert, is considered the “Father” of canning, who in the late 18th century responded to the call of Napoleon Bonaparte, who was looking for a way to preserve food, in order to avoid poisoning outbreaks, which was by then often within his troops.
Appert found out that if a food is sufficiently heated and closed in an airtight container, it remains unchanged for a long time. The package he used was glass, but it was quickly rejected as a storage medium of food.
British Peter Durand went a step further using the first tin metal containers, a concept applied in the first cannery in England, in 1813. This classy metallic “Food Preserving Container” already counts two centuries of life.
Fifty years had passed until Louis Pasteur provided a satisfactory explanation of the effectiveness of the canning process proving that microorganisms were responsible for food spoilage.
Generally the quality of canned fruit primarily depends on the condition of the fruit itself. The fruit should be in excellent condition, neither unripe nor overripe. Next important is the process, proper screening and pasteurization temperature.
|Nutritious||Nutritional value per 100 gr peach|
|Folic acid, mg||0,73||1|
Peach is mainly a summer fruit, cool, juicy and with delicious aroma! According to Oriental tradition, it is considered the fruit of purity and immortality. It arrived in Europe two thousand years ago and immediately it became popular thanks to its flavor, aroma and high nutritional value. Peach can be eaten raw as fruit, compote, jam, liqueur or juice.
Universities of Oregon and California (Department of Food Science) conducted a study on the content of fresh and canned peaches in nutrients. The following table shows how peaches are an important source of vitamin A, providing 9.1% of the Recommended Daily Amount (RDA) per 100g (based on diet 2.000 Kcal). Also, the content of vitamin C is also important, providing 9.3% of the RDA.
The levels of these vitamins are reduced slightly in canning process, making canned peach par fresh product.
Thermal processing – canning causes only few losses in nutrients, which are similar to those caused by cooking. The advantages in choosing canned fruits also include that once these are canned, they retain their nutrients up to two years.
In Central Macedonia, Aliakmonas River created a fertile and productive valley which became the cradle of the Macedonian Civilization that flourished 2500 years ago. This place was reined by King Philippos, and it is the area where Alexander the Great was born and brought up.
The river crosses a land blessed by the gods. People loved this place, learned its secrets, benefited from the gifts generously given by their land and developed through the centuries a remarkable tradition of arboriculture.
In this fertile valley, thousands of acres of fresh and industrial peach are cultivated, and the larger peach processing units are found.
EU policy ensures safety at all stages of the agricultural chain nutrition, from the food production process step, from agricultural production to consumption, preventing food contamination and promoting plant health, hygiene and food quality.
EU has established standards to ensure security of food production, good management of crops, and control contamination from external substances such as pesticides. Strict controls are carried out at every stage of production, standardization and packaging to handling quality, nutritious and healthy food.
The peach compote production procedure, from planting to processing, is carried out according to all the necessary European and international certifications (ISO – HACCP – BRC – IFS) that certify and ensure excellent product quality.
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