PRESENTATION

With the aim of guaranteeing the quality and the healthness of our products, JOUDA General Food implemented a process based on the food safety principles « from the fork to the fork » with the intervention of all the links of the food chain. "JOUDA" General Food chooses the best tomatoes and the most appropriate varieties for canning.

The cultivation is entrusted to select farmers which are assisted by our agricultural engineers to guarantee the crops conformity to the standards in effect.
"JOUDA" G.F takes charge of the tomatoes seeds distribution to the select farmers and nurseries for the production of the plants that will be replanted later into parcels divided upon half-precocious zones in the center of Tunisia, which guarantees a supply of tomatoes during July and August.

Fertilizers and phyto-sanitary products are distributed to the farmes according to a specific program with a pesticides best pratices guidebook to guarantee the healthness of the crops (Absence of chemical product residue traces).

The traceabilty is guaranteed thanks to the permanent follow up of our engineers and to keeping of appropriate registers.
Thoughout the manufacturing process, series of analyses at well thought out frequencies will guarantee the healthness and the quality of our products..
In fact, we carry out within our in-house laboratories physicochemical and microbacteriological controls :

• Upon each receipt of raw material.
• During the manufacturing : Juice control, concentrated and end product, weight control...
• Control upon receipt of packaging and during manufacturing.

Our laboratories are well equiped and so ensure the credibility of the analyses carried out by experienced and skillful technicians.

Culture

Regular training and growing public awareness sessions are regularly planned to establish the quality culture.
In fact, All our executives and staff are aware of the contribution of the establishment of a qualtiy system and they are all taking part in its drawing up.

Supervision

It's JOUDA Genreal Food Management's conviction that investing in the quality field starts with enhancing the value of its executives by a meticulous choice of skillful operators endowed with a professional training and appropriate expertise and experience..

DESCRIPTION OF THE MANUFACTURING PROCESS :

The mature red tomatoes are cleaned into containers. They are washed and carried by a strong water jet towards collectors then they are evacuated by pot elevators towards the sort chains.

Our workers that are heigthened awareness of the hygiene best practices and food safety, ensure sorting and only keep the good tomatoes.
The tomatoes are later ground then preheated at 70°C. The collected juice is sent to triple effect evaporators that will concentrate it to reach a Brix between 28% and 30%.

The product undergoes a first pasteurization towards 90 to 90°C then it's filled into cans.
The plenty cans will undergoes a second pasteurizaton then a cooling and are later packaged at the packaging room.