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Plantain Chips

Raw material selection

It consists of selecting the right fruit directly from the fields. Plantains must be in optimal conditions for processing. For example, level of ripeness, color, diameter, texture, length, etc.

Weighing

The selected fruit is weighed on a scale to record the total received to be processed during the workday.

Peeling

The fruit is peeled manually, using knives. The process consists of removing the peel from the pulp of the fruit, both for green and ripe plantains.

Frying

The peeled plantains are manually placed in a slicer and the chips are fed into the fryer using paddles, to minimize the sticking of the chips. During frying, rigorous control of the oil quality parameters and temperature ranges is maintained. Once this step is completed, the golden chips move onto a conveyor belt toward the selection and subsequent seasoning process.

Seasoning

It consists of applying the required flavorings in powdered form onto the chips that are just coming out from the fryer.

Selection

It consists of spreading the fried chips on a conveyor belt to manually remove those that are not suitable for packaging, such as oily, burnt, stuck, and broken chips.

Packaging

The fried chips are packaged in different packages and weight using state-of-the-art digital packaging machines. They are then placed in corrugated cardboard boxes.

Stored

All the manufactured products are placed in cardboard boxes on wooden pallets and moved to the warehouse area, where they are kept until shipped to their destination.

Shipping and distribution

The product is transported to different customers using carefully selected logistic systems.