Premium

QUALITY CONTROL & FOOD SAFETY PROCESS AT ESHKOL PREMIUM

Over the years, we've refined our end-to-end processes at Eshkol, prioritizing responsible practices for the consumption of our fresh herbs. We're committed to sustainable production, emphasizing continuous quality improvement while conserving natural resources like soil and water. Nearly 95% of our exports come from our own production, allowing us to maintain control over quality and safety standards throughout the entire supply chain.

Meet here our certifications & alliances

Our certifications—including USDA Organic and Primus GFS—ensure product traceability and compliance with regulatory requirements. Additionally, we invest heavily in technology and R&D to advance precision agriculture, enhancing our competitiveness globally. This focus on sustainability, technology, and innovation, alongside robust quality and safety management systems, underpins excellence across our operations.

TAKE A LOOK AT OUR CERTIFICATIONS

Learn more about our processes

Our quality and safety area is present in all the company's processes. Here, we describe the step-by-step process of our work so our clients are safe when consuming our fresh herbs.

Seed selection

The company chooses seeds certified with high-quality standards that fulfill current regulations and are free of contaminants or pathogens.

Plantation

From the food quality and safety area, we frequently train plant farm staff on GAP, such as disinfecting trays and substrates and preventing pest and disease control. In addition, adequate hygienic conditions are maintained during the process to avoid contamination of the seedlings.

Distribution of seedings

The company ships the seeds to the different farms/headquarters following hygienic and controlled transport measures, thus avoiding cross-contamination with other plants or products. The company has a complete traceability system for plants from their origin.

Field selection

Before selecting a crop for planting, soil tests are carried out to verify the absence of contaminants, such as heavy metals or chemical residues. Sustainable agricultural practices that promote soil health are also maintained, such as crop rotation and organic fertilizers.

Sowing

Eshkol Premium team trains staff in proper seed handling and preparation practices and soil management. This is to ensure the planting of quality seeds free of contaminants. Also, appropriate planting techniques are used, and optimal hygiene is maintained to prevent crop contamination.

Fertilization

During the fertilization process for the different crops, the company follows the GAP, uses the fertilizers appropriately, respects the doses recommended by the technical assistant, protects water sources, and follows food safety standards.

Application of pesticides

To maintain safety during the pesticide application process, the recommendations of the manufacturer and the technical assistant are followed, appropriate equipment is used, the recommended doses are respected, the products are applied in optimal climatic conditions, and contamination of the environment is avoided. Staff are frequently trained in the safe use of pesticides.

Harvest

During harvest, hygiene practices, such as washing hands before harvest and cleaning and disinfecting tools, are used to avoid cross-contamination with other products or crops, the harvested product is stored in appropriate conditions, and national and international food safety regulations are followed.

Receipt of raw materials in post-harvest

Appropriate hygiene practices are followed during the reception of raw materials post-harvest. Quality control is done through inspection; facilities and equipment are kept clean, and food safety standards are complied with. In addition, pest control measures are implemented, raw materials are stored appropriately, and GPA and GMP standards are followed.

Classification and packaging

High standards of hygiene and quality control are followed during classification and packaging. Examples include eliminating damaged raw materials, regularly cleaning areas, disinfecting equipment and tools, and always following GMP.

Storage of finished product

To store the finished product, the product is kept in the cooling room at adequate temperature, humidity, and ventilation. Likewise, the FIFO system is followed, and periodic inspections are carried out to detect signs of deterioration and ensure that food safety standards are met during storage.

Dispatch of finished product

Before dispatch, the vehicle is inspected for cleaning and disinfection issues, the cold chain of the products is maintained, national transportation regulations are followed, and it is ensured that the personnel involved are trained in safe food handling practices.