Quality

At Sumich, we have a strong commitment to delivering the freshest produce with the highest quality. We have invested heavily in the processes which assist in retaining quality of produce.

In line with recent scientific evidence and the latest technology, a variety of techniques are used to maintain the freshness of produce through the handling, storage and distribution processes.

We maximise the retention of freshness by keeping produce cool and by modifying the atmosphere, either through packaging techniques or controlled atmosphere techniques. Dehydration of produce is minimized through good handling conditions, optimum temperature and careful humidity controls. Pre-packing, fast cooling and controlled air movement are all techniques which are employed. Our facilities are extensive and rate among the best Australia-wide.

Produce received from Sumich farms and from other growers are handled quickly, with special emphasis on fast cooling. Three types of coolers are used so that optimum storage temperatures are rapidly reached and maintained.

Vacuum Cooling is the quickest and most effective method and ideal for certain types of vegetables. We also use Hydro Cooling units for the management of denser produce such root vegetables. Pressure cooling is a fast cooling method - six to ten times faster than room cooling. This process is used at several locations at our post-harvest management sites. All of these processes help to ensure the consumer receives a fresh, quality product with a longer shelf life.

Our post-harvest treatment systems are also designed to minimise loss of quality and present the consumer with produce which is as close as possible to its original state when picked. There are many consumer benefits - the product arrives fresher, has a longer shelf life and stays crisper for longer.

We take our dedication one step further by pre-packaging suitable lines, so they will stay fresher and last longer when the consumer stores them at home.

All operations owned by Sumich have obtained Hazard Analysis and Critical Control Points (HACCP) Certification. This allows Sumich to define the critical food safety, quality and occupational health and safety criteria and develop appropriate risk management plans.

As a requirement of certification Sumich undergoes ongoing audits conducted by SAI Global.

The involvement of all Sumich staff in the implementation of these quality and food safety management systems help to ensure that Sumich have a systematic approach to conducting its business and that it is continually seek ways to improve its performance.