PROTO initiative
NEWS
As Spring has settled in the northern hemisphere, the first Kiwis start to boom and the thinning process is underway in all Greek kiwi regions. PROTO has taken the initiative to visit at this important growing stage all regions it collaborates with, in order to inform the growers on the proper cultivation methods and the importance of minimizing the chemicals residues detected on their fruit.
The PROTO research
Quality is a concept that includes many parameters which must be fulfilled at their full extend. Taste, Appearance and lack of residues are the basic parameters on which PROTO has researched and developed detailed instructions for its growers. Since the company keeps extensive records of all quality testing performed for each field, all growers that have been collaborating with PROTO for many seasons receive customized instructions designed for their specific farms. The company offers its growers full technical guidance and support while assisting with the Globalgap and Grasp certifications.
As Spring has settled in the northern hemisphere, the first Kiwis start to boom and the thinning process is underway in all Greek kiwi regions. PROTO has taken the initiative to visit at this important growing stage all regions it collaborates with, in order to inform the growers on the proper cultivation methods and the importance of minimizing the chemicals residues detected on their fruit.
The PROTO research
Quality is a concept that includes many parameters which must be fulfilled at their full extend. Taste, Appearance and lack of residues are the basic parameters on which PROTO has researched and developed detailed instructions for its growers. Since the company keeps extensive records of all quality testing performed for each field, all growers that have been collaborating with PROTO for many seasons receive customized instructions designed for their specific farms. The company offers its growers full technical guidance and support while assisting with the Globalgap and Grasp certifications.
