The process of production and agri-food transformation is the part in charge of the elaboration, transformation, preparation, conservation, and packaging of the foods for the final consumption.
The transition from raw material to an elaborate product requires a studied and protocolized procedure to ensure the preservation of the desired nutritional and organoleptic properties. Besides, the transformation process must always ensure food safety and has to to be able to respect the nutritional qualities of the product as much as possible.
At Agroassessor we help to create work protocols to ensure the completion of the production process within the technical, nutritional, organoleptic, and functional parameters, to obtain the best product derived from the production work of the raw material in the countryside.
Derived from this production process, at Agroassessor we carry out the support in the tasks of processing and elaboration of the produced food, the support and advice in the technical and legal parameters of the process itself.