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Farm fresh is a privately owned business, it originally started When the founder came back to Egypt in 1987 after living in the U.S.A for several years .He had the idea to manufacture food products of high quality that could compete in the export market.

Farm Fresh started with a pickling line of different items mainly vine leaves, baby onions, garlic cloves and paste.

Other pickled products soon followed until we formed a complete line
of pickles that were very well received in the market.
This success encouraged us to start our line of frozen vegetables.
Due to our good contacts in the US market, frozen products were exported mainly there.
Later we expanded to other markets in Europe, Australia, Canada and the Middle East.

Farm fresh is specialized in the manufacture and export of a wide range of frozen vegetables.
Only high quality grades of vegetables are accepted in our plant.

Our frozen products include Artichokes (hearts,bottoms and quarters),Okra, Spinach
(minced and leaves),Peas, Fava beans(whole and double split),Green beans,Molokhia
(minced and leaves) peas with carrots, Colcasia (taro roots).

Our location south of Alexandria very close to the fields has enabled us to receive our vegetables fresh,
and in perfect condition. After good sorting and washing, vegetables are processed immediately to ensure they keep their nutritious elements, whether they are directed to the pickling section or to the blanching and freezing section.

 
 
ISO Certification

ISO has laid out a series of standards to establish accepted practices, technical requirements, and terminologies for products, services and systems that, when adopted by a company, ensures clients, suppliers and end-product users of a universal level of quality for that particular area of certification.

The standards are designed to ensure the most effective, safe and efficient methods and products possible.

 
HACCP Certification

HACCP stands for Hazard Analysis and Critical Control Points.
HACCP is an industry-wide effort approved by the scientific community
as well as regulatory and industry practitioners.
This effort is designed to focus specifically on food safety, including food safety in retail establishments.

Having a HACCP plan in place and following it will result in practices that will aid in further ensuring safe food for consumers as well as providing proof of those safe practices through documentation.
This approach has significant benefits to organizations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.