TAT CANNED VEGETABLES
CARRYING NATURAL TASTE TO 20 COUNTRIES IN NEW PACKING
Tat now offers delicious, natural and high quality canned vegetables to the consumers in new packing. Tat Canned Vegetable Products, consisting of String Beans, Mixed Vegetables, Plumb Okra, OkraSultani and Peas, have met with the consumers in total 20 countries as well as Turkey with their new design. Produced from fresh vegetables picked in the right season, Tat Canned Vegetables, having the same nutritional values as home-made canned vegetables and being additive-free, will continue to make a difference with completely natural ingredients and a renewed modern outlook.
Tat Konserve A.Ş., a Koç Group company and one of the leading companies of Turkey engaging in activities in food sector since 1967, renews packing for canned vegetables.
Tat Canned Vegetables, consisting of String Beans, Mixed Vegetables, Plumb Okra, OkraSultani and Peas, are now offered to the consumers with their specific qualities preserved and with the same taste, same consistency and quality; but with a new, modern design that emphasizes product quality. Canned products produced from fresh vegetables are offered to the consumers for use at any time desired as they can be preserved with their natural taste.
Tat Canned Vegetables produced with the state-of-the-art technology are now offered to the consumers in 20 countries in addition to Turkey with their new design.
Tat Canned Vegetables with natural ingredients are produced from fresh vegetables picked in the right season and are as nutritive as home-made canned vegetables and do not contain any ingredients detrimental to health; and they will continue to make a difference with renewed modern outlook.
Tat String BeansGlass Jar: 670 gr Can: 830 gr, 4.200 gr
Tat Mixes VegetablesGlass Jar: 660 gr Can: 820 gr, 4000 gr
Tat Plumb OkraCan: 800 gr
Tat OkraSultaniGlass Jar: 670 gr Can: 800 gr, 3.950 gr
Tat Pea Can: 420 gr, 830 gr, 4.250 Glass Jar: 680 gr
About TAT Konserve:
•Cans processed as they should be do not have any negative effects on human health.
•Tat canned vegetables absolutely do not contain any firming or bleaching agent. Produced from fresh vegetables grown naturally and picked in the right season, Tat canned vegetables are not different from the vegetables you prepare at home.
•We suggest you to absolutely try Tat canned vegetables, which offer both economical and tireless great delights in their renewed packing and to continue using them in your kitchen.
Extreme care is exercised with regards to hygiene in all stages starting from the purchase up to the production of the materials used in canned food and pickles. The food needs to be subjected to thermal processing for a specific time depending on the type of food. The vegetables to be processed for canning should be supplied and processed on site within a brief period of time. Moreover, input control is very important in canning. The vegetables to be processed into canning should have some certain qualities. Tat has procurement and input control specifications created for each type of vegetable in place; every measure is taken to supply vegetables according to such specifications.
At the input stage, the vegetable is washed with plenty of water or is carried into the plant in water, where it is classified, cleaned and cut into parts. The vegetable is boiled according to the relevant specifications. Boiling sometimes takes place in water only and sometimes in water "with lemon and salt". Then jars or cans, which have been washed or sprayed with air and steam, are filled to a certain weight; in the next stage, hot salted water, which is known as brine or which can contain just a little citric acid, is added. The reason for this is both to prevent the product from becoming slippery and to acidify the environment. In order to create an oxygen-free environment, the container should be closed as accompanied by steam following filling. No air is left in the can or jar in order to prevent any microorganisms surviving the thermal process from reproducing. If any air is left, the surviving microorganisms may reproduce and spoil the product and they may also result in poisoning for people consuming the products without noticing it. Thus, filling temperature is an important criterion. At the last stage, on the other hand, cooking, in other words, the thermal process, which is the most important stage in canning, takes place. Thermal processing takes place according to the specifications of the vegetables. For example, canned okra may not be subjected to thermal process at the same temperature with canned pea, as okra cannot withstand the temperature of thermal process of the bean and disintegrates.