Our firm has carried over into another year the agreement with the Department for Innovation in Food and Forestry Biology DIBAF dell’Universtià della Tuscia di Viterbo with the goal of improving results in post-harvest handling of citrus, peaches, apricots, nectarines, cherries and kiwi fruit.

The application of our fully natural technology that leaves no residues either during storage of through processing can guarantee a reduction of losses by 90%, nearly entirely eliminate weight loss and double shelf life of produce compared to that which is not treated with ozono.
10-Feb-2015