| |
|
|
|
| |
From the "plantin" up to the processing in all the plantations of COTA the quality control is total. In all there are realized cultural labors directed by a group of experienced technical personnel who assure the quality and the naturalness of the fruit from the stage of "plantines" up to the full production of the plant. |
 |
|
| |
 |
When the crop begins, the lemon is cut of the plant and transported bulk up to the industrial area, where there is realized in automatic form the control of weight and quality. |
|
| |
It's in this point where the peduncles separate and the first classification occurs separating the fruit that does not assemble the quality levels demanded, before coming to the "silo". |
 |
|
| |
 |
When the unload of the "silo" begins the fruit it is washed by a permanent rain of natural water and suffers brushed energetically to happen to I veer round of drained and it does again classification where the fruit is grouped in agreement to his size. |
|
| |
Newly then the lemons come to the extractor ones for which labor three by-products are obtained: the natural juice, the rind, seeds and husk and the essential oil. |
 |
|