1. HOUSE PRODUCTION QUALITY CONTROL

Valseco produces olive juice from farms managed and integrated by the company in the province of Toledo.
The integrated farms occupy an area of 500 hectares are located in terms of Malpica, Carpio de Tajo, St. Maarten, Huecas.

 

They managed estates with a controlled production process to ensure quality, traceability and food security of juice.
The company has patented its own method of monitoring pesticide residues, developed under a joint research project with the University of Castilla La Mancha.

 

 

 

 

 

 

 

 

 

 

 

 

 

 2. OILS VALSECO GOURMET

The Gourmet Valseco oil is produced from the variety Arbequina, Cornicabra, Hojiblanca, Picual, perfectly assembled to get a juice that stands out for its olive green fruity, balanced, smooth and intense.

 

The difference in our juice with other oils lies:

• In the professional effort, since the beginning of planting, caring for trees, managing the collection and processing.

• Classification of different juices different dates for their olive harvest, maturity and farms of origin.


• Preparation careful regarding the handling of the physical parameters involved in the manufacture of oil such as milling, centrifuge separation, decanting.

• The high degree of specialization of our engineering team in the whole process from the field, mill, warehouse, market.

 

 

 

 

 

 

 3. PRODUCTION – PREPARING

 

 

The process of obtaining quality oils Valseco, beginning at the tree since its planting, that we manage the plantations are planted with trees with an age of 4-15 years.
These plantations have been designed with the most high-tech varieties adapted to soil type, natural resources ect. , Cultivation techniques using low impact to the environment and with great effectiveness in the use of resources
available (water, soil, light) techniques such as SIS (Information System soil), irrigation underground, nutritional control, production control.



The management of the productive process begins with the annual production of pruning and training trees the aim of this surgical practice is as follows:

• balance production.
• improve mechanization.
• provide illumination.
• seek the balance of force in the trees.

 

The plant health in the tree and fruit are also central to achieving a good quality of juice. The most relevant aspects are derived from contamination by fungal diseases such as repílo or, olives soapy on the most important pests in the area of cultivation are the olive fly, glifódes.

 

 

The prevention and fight of these agents with safer techniques is one of the primary objectives from the standpoint of production and quality.
The techniques used to control these agents are:

• application of protocols for monitoring.

• trapping and insecticides low persistence and ecological.

• organic fungicides.


The Nutrition trees. It is another of the important pillars in the management of plantations, is based on the techniques necessary to cover the needs of nutrients from trees in a rational manner achieving greater efficiency in exploiting them. In this way we manage:

. Reduce stress situations nutrition for the tree.
. Reducing the impact on the environment. (This is achieved by providing a good location, distribution, and encouraging the assimilation of nutrients.)

Management land. We understand how optimal management of soil from the principle of sustainability suitable for tree and a half. This takes place on farms using techniques that prevent erosion of the same, improve the structure and levels of organic matter, facilitate the evacuation of high levels of saturation humidity definitive allow a good root development tree to avoiding high levels of competence weeds. Techniques used in the farm are of conservation tillage, and vegetation cover.

Harvesting fruit-maturity index. The highlight of olive growing is achieved when the fruits reach their maturation, this period extends from October through December.

 

 

The variety is the most early Arbequina is collected with a yield of 12% fat and maturity index close to 2.5, is the variety with a lower polyphenol concentration.
Harvesting of this variety in early dates allows more green oils, fruits, fresh herbs, tomatoes, are also the most volatile oils by the high content of compounds derived from chlorophyll, and so on.




The following is the variety that we collect Picual this is a variety with the highest concentration of polyphenols and more stable. It takes maturity with rates close to 3 fatty yields around 16-18%, the season of harvest comes to be the month November. The resultant oil is a fruity oil with a green leaf, accentuated in bitter and spicy, with notes of fig, almond green.

The next variety in order of collection is the variety that is Hojiblanca minorizaría in area in our holdings, is included with a maturity index close to 18% with rates of maturity in the environment 2,75-3. It was collected in the month of November. It is a fragrant oil with fruity, green apple, herb, with persistence on a point of bitter and pungent.

The last variety is reflected in our holdings range Cornicabra this is reflected in the month of November to December, the optimum time for harvesting what we consider to maturity index close to 3.5. Fat yield is 17%. It is characterized by be oils with a lot of character, fruity oil, the sweeter prevails on the bitter, with persistent spicy fairly intense in this range, the notes of tasting notes, memories to nuts, wood, banana.
Oil is a very interesting because its structure and stability to oxidation and degradation with high temperature.

 

 

 MECHANIZATION OF THE COLLECTION

The farms are highly mechanized Valseco grown using various types of machinery in terms of design and age of the plantation. The collection systems used Machine harvesters are integral to vibrate the trees and pick the fruit storing it in warehouses for their subsequent transport container to the mill. These machines are used in intensive plantation with the variety Arbequina. This system allows shorten the times in the collection by its higher performance working face of the classic systems, in addition to improving the cleanliness and hygiene in the process. The other machinery is the vibrator with umbrellas that facilitates the collection of individual trees in plantations semi systems that are designed with varieties that are not suited to intensive designs. This collection system offers good performance of work in addition to ensuring hygienic conditions and no pollution of the fruti.

 

 

TRANSPORTATION AND DEVELOPMENT

 

 

 

 

The transport of the field to the mill in less than 2 hours, was conducted with means of transport approved, with deposits of stainless steel or food containers.

 

 

 

 

 

CLASIFICATION AND DEVELOPMENT


The grading of the olives is done on the basis of quality, in terms of farms reception is classified by storing comes in stainless steel hoppers; previously performed the separation of foreign material leaves, pieces of wood and so on. Is whether lava it is desirable, is weighed and a sample is taken to determine the yield of fatty fruit.
Subsequently, and once classified by the person responsible for manufacturing, is driven by conveyor belt to a mill composed of metallic materials and easily cleaned whose foundation is based on a rotor shaft with pieces that harsh in his turn at high revolutions induced by an electric motor break the fruit, producing a paste or slurry made up of small pieces of flesh, huesillo, epidermis, water.

Once the first goal from the beginning of mechanical milling replacing the old oil presses in the large cones that revolved around animal traction by an axle on a granite base crushing the olives.
Is passed to the process of homogenization of the mass, and this is done in a blender with a capacity of 6000 kg. you have a system of rotating blades shaking up the mass of vegetation from the olive.
This process produces a physical phenomenon known as coalescence (formation of droplets from the micro-droplets of oil that are released from the cells broken. This will prefer a natural process of the oil that contains the fruit.
At this stage the expert miller regulates the machine by adding water, or by regulating the time the beat in terms of moisture from olives, fruit maturity, this process is automated.

 

 

  The temperature is regulated with the beat and adding temperature control of water added to the dough; in our oil extraction process is done at low temperatures 25 º, with the intention of not producing processes volatilization or alteration of the concentrations of polyphenols, vitamins and so on. . (The collection of this quality at this stage inversely related to the application of temperature) ... That is why we talk about cold extraction replacing the traditional way of extracting oil mills in the old systems by means of hydraulic press which by cold pressing of wicker (fiber material) separating the layers of mass were crushed and compressed by the application of vertical force until the mass of olives "chorreaba olive juice."

 

 

The process later once the homogenized mass of oil goes to Decanter (Horizontal centrifugal) in this machine are at high speed through centrifuge separates the oil and other content (alperujo) which is the amount of residual pulp, impurities, huesillo , Oil extraction difficult.

The centrifuge process is complemented by the vertical Centrifuge machine in the same way that the various revolutions and direction of rotation separates the oil from the water.
All these processes entail a machine integrated system for channeling the various resulting effluents that are properly classified and stored for later treatment permanently separating the oil from extra virgin alperujo.

 

 

The result is an olive juice which responds to the attributes of the fruit and inherent properties which holds its obtained by physical processes and mechanics.

 

 

 

 

 

 

DECANTING, STORAGE, CONSERVATION


Once the oil is prepared to open its decanting in deposits on which it maintains a certain time 24 hours so that the juice stand and favors by difference of densities, the remaining water and impurities, which are separated by the move to the next Phase storage warehouse.
The oils are classified in the cellar of the mill for its characterization (tasting, chemical analysis, control of waste) once completed the factsheets product decisions are made on their marketing and destinations.
Selects the best juice with connotations for the packaging of the varietal (Valseco Selection), testing tasting to define the various Blend (Valseco gourmet, Valseco family Valseolea), or other destinations in terms of commercial interest (Industry) .
The conservation at the winery until his expedition is made in stainless steel tanks to maintain the temperature near 18 degrees, steady and protected from light.

 

PACKAGING

 

 

 

 

The packaging is done under the orders of packaging marked by orders from customers, establishing a minimum storage to fill a good logistics and customer service.
The labeling reflects the traceability code, expiry date, batch.
The code collects information on traceability of farm production, mill variety, date of filling.
The expiration date for our oil is one year from the date of filling but are advised to consume in the first 6 months.

 

 

 

 

 

 

 

CERTIFICATION-QUALITY CONTROL

The oil is product certification: Certified Production Control.
The oil mill is certified: ISO 9001.

Sheet Product:

- Sensory analysis.

- Chemical Analysis.


- Fatty acids analysis.

- Analysis of wastes.