Preserving tradition with technology

Vitality Foods

Copyright      Vitality Foods Ltd 2010

You can maximise profit from your organic or non-organic crops by making raw lacto fermented vegetables.

• Excess vegetables
  

• Sound but unmarketable vegetables
  

• Seasonal variations in production
  

Commercial vegetable growers

With a relatively small investment in equipment and training, raw lacto fermented vegetables can be produced on-site, and in adjustable volumes.

• Assess your crops for suitability
  

• Select equipment and help with factory layout
  

• Choose the right starters for the vegetables that you grow
  

• Train your staff and supervise initial production
  

• Maximise profits from by-products, such as fermented juices
  

• Benefit from our on-going research
  

We will be pleased to meet with you and visit your site. After we understand your current situation and your objectives, we will be able to help you:

Add value to your regular produce and make efficient use of:

Read more about the market potential for raw lacto fermented vegetables.

Our partners, CBFC, are the leading producers of raw lacto fermented vegetables in North America. Their modern, purpose-built factory in Quebec, Canada, supplies retailers and distributors in Canada and the USA.

Advice based on practical experience

Good for your business

Case study: SIA SunCrisp in Latvia recently partnered with Vitality Foods Ltd to convert surplus vegetables into premium lacto fermented products. Download the SIA SunCrisp case study in PDF format.