Cherry
The fruit is concentrated in specially designed areas that the company maintains in the Prefecture of Pella. With the arrival of the products at CAVID’s premises, pre-cooling is done directly with a special HYDROCOOLER and the products are placed directly in the company’s cold chambers. Packaging takes place the next morning at CAVID’s central facilities, the company’s modern caliber bar.
Kiwi
Cavid handles about 4,000 tons of kiwi annually between September and March. The whole production concerns Greek kiwi, Hayward. Most of it comes from Pieria, Arta, Kavala, Xanthi and Imathia, the most suitable areas in Greece for the cultivation of kiwi.
Continuous monitoring of the estates, control of harvest by agronomists and choosing the appropriate stage of ripening the fruits with regard to the desired sugar and dry matter values help substantially in the high quality of the fruits. The maintenance of kiwis in ideal conditions thanks to the excellent technological infrastructure of Cavid, contribute to a product that can maintain its qualitative characteristics taste, hardness in the long run.
