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Partner producers meet a variety of requirements beyond quality, such as technological levels, terrain topography, and distance to the factory.
Aware of its responsibility to consumers, Cepêra, present in the market and on Brazilian tables for almost 74 years, takes the utmost care with the fruit, from its planting to its processing and arrival at points of sale.
Today, the company harvests 30 million kilograms of tomatoes per season, working with partners who meet various requirements beyond quality, such as technological levels, terrain topography, and distance to the factory.
As explained by Cepêra's agricultural manager, João Ferreira Junior, 2020 was also a challenging year in this regard, but he already anticipates growth of 20% compared to the previous harvest. "Cepêra's agricultural area takes the utmost care with the fruit, from choosing the hybrid to be planted, taking into account the transplanting season and distance, to the seedling nursery (which is nothing more than the 'nursery' for tomato seedlings), since, before going to the field, the seeds are sown in these nurseries and remain there for 30 days, until they reach the ideal size, to be taken to the field for transplanting, which is done by machines, reducing transplanting costs and with superior efficiency.".
Cepêra outsourced the fruit harvesting to the largest tomato processing company in Brazil, which takes all necessary precautions with the harvesting equipment, ensuring that the fruit arrives perfectly at the factory. These harvesters have a capacity of 40 tons per hour, cleaning branches and leaves and discarding green fruits, only transferring ripe fruits to the truck.
Today, Cepêra offers a diverse mix of condiments and sauces made from the fruit, including variations of ketchups such as light, zero, honey, habanero, and spicy, as well as tomato sauces like basil, pizza, and traditional (in standard and foodservice packaging). There is also a barbecue line that also contains tomato in its recipe. The company's purpose is to provide flavors and experiences to those who love to cook, whether professionals or amateurs.
Sources: Condor Seeds | Campo Aberto Newspaper
