Guide

Using seasonal vegetables year-round for veggie products

Veggie products are on the shelf all year, but many vegetables are harvested within a few weeks. Production has to bridge the gap between harvest and demand.

EIMA Food Processing GmbH · Last updated 4 November 2026

Absorbing harvest peaks

At harvest time, large quantities arrive in a short time. Either the line can handle these peaks or storage capacity is needed to spread them out.

Making it last

What is not sold immediately is blanched and frozen, cooked and puréed, or preserved. This turns seasonal produce into a raw material for the whole year.

Several raw materials on one line

A line that processes carrots, celeriac or potatoes outside the pumpkin season is better utilised. Adjustable residence times and fast changeover make that possible.

Planning across the year

Raw material calendar, storage capacity and production plan belong together. Anyone who knows which raw material arrives when, and in what quantity, can design the line accordingly.

Processes on this topic

BlanchingBlanching stops the enzymes that degrade colour and flavour.Machines on eima.de
CookingFor patty mixes, purées and salads, vegetables are cooked.Machines on eima.de
PreservingPeeled and cut convenience vegetables are preserved before they are chilled and packed.Machines on eima.de