Established in 2001, Fresco s. a. r. l is a sister company allied to the Rene Moawad Foundation responsible of production, marketing and distribution of all produces dealing with Agro food products.
Fresco’s operations include collection of products, packing, sorting and processing; in addition to commercialization and marketing of the end products.
The production department includes a fresh cut line, a dairy and an ice cream production unit, an Olive Oil production and storage unit and an industrial kitchen.
The fresh cut line wash, hydro cool, peel, brushes and pack vegetables and fruits, so as to meet consumer demand with products that are fresh and with quality packaging that is safe, maintains freshness and extend shelf life.
Products are: Ice berg, Cabbages, Carrots, Potatoes, Onions, Garlic and Green pepper, ready to be delivered to Supermarkets, retailers, hotels and restaurants.
2. Milk Processing Unit
The actual plant processes around 7 tons of fresh cow milk per day, producing 15 main dairy products.
The dairy industry has a 500 m2 surface. It is divided into four quite distinct operating areas:
- Milk reception area.
- Production area composed of multi technological sites
- Area for the packaging of Labneh.
- Laboratory: Allow analysis of fresh milk, dairy products in addition to other products as Ice cream and olive oil.
However, Fresco is constructing a new Dairy production plant of approximately 2,400 m2 surface in order to be able to process 20 tons of milk per day, to satisfy the EU export conditions and to insure a consistent production of dairy products, in addition to processing of new products such as Kashkaval cheese and fruits flavored yogurt
MARJ products are distributed by Fresco Co. to about 161 supermarkets, hotels and caterers.
Total value of sales in 2010 was $927,000; noting that despite the crucial economic situation in 2011, sales noted 25% increase in the first 4 months.
MARJ Dairy Products
Cow Laban full fat and 0% fat
Goat Laban
Goat Labneh preserved in olive oil
Cow Labneh full fat, light and 0% fat
Darfiyeh cheese
Chankleesh with spices
Akkawi full fat and light
Baladi
Halloum full fat and light
Double-Crème
Laban full fat and 0% fat
Description:Fermented milk similar to set-type plain yogurt, obtained through the lactic fermentation of pasteurized cow or goat fresh milk. Laban is produced from full fat and skimmed milk. It is consumed as such or used in the preparation of a wide variety of Lebanese dishes.
Storage:at 4oC.
Shelf life:14 days.
Packaging:plastic pail of 1 Kg, 2 Kg and 5 Kg capacity.
Labneh full fat, light and 0% fat
Description:Labneh or concentrated yogurt is fermented milk produced by the traditional method (separating the whey from the gel by draining through a cloth). Labneh is prepared from full fat, partially skimmed and skimmed milk.
Storage:at 4oC.
Shelf life:14 days.
Packaging:plastic containers of 500 g capacity.
Whey draining through a cloth at 4oC Conditioning of Labneh
Goat Labneh
Description:Labneh prepared from goat’s milk is dried and shaped into balls of 3cm of diameter (40g) and preserved in high quality olive oil
Storage:at temperature not exceeding 25oC.
Shelf life:1 year
Packaging:glass containers of 500 g and 1 Kg capacity.
Darfiyeh cheese
Description:Darfiyeh cheese is a soft ripened cheese produced from 100% fresh goat’s milk. The cheese is an artisanal product produced in the mountainous villages of North Lebanon.
Storage:at 4oC.
Shelf life:6 months.
Packaging:glass containers of 1Kg capacity
Akkawi
Description:Medium-hard white cheese, slightly salted, prepared from full-fat and partially skimmed fresh cow milk.
Dimensions: 11.5 cm L ´ 10 cm W ´ 3.5 cm H.
Weight: 450 g.
Storage:at 4oC.
Shelf life:40 days.
Packaging:vacuum packaging in polyamide bags.
Chankleesh
Description:Fermented milk prepared from Laban, shaped into balls of 8 cm of diameter (260 g), and covered with dried thyme. 2 types of chankleesh are prepared: plain and mixed with spices.
Storage:at temperatures between 0 and 4oC.
Shelf life:3 to 6 months.
Packaging:vacuum packaging in polyamide bags.
Baladi
Description:Soft brined white cheese, slightly salty.
Dimensions: cylindrical shape 5.5 cm H ´ 6.5 cm diameter.
Weight: 250 g.
Storage:at 4oC in 7.5 % brine.
Shelf life:1 week.
Packaging:plastic bags.
Halloum
Description:Semi-hard white cheese, elastic, moderately salty, prepared from full-fat and partially skimmed fresh cow milk.
Dimensions: 7 cm L ´ 6.5 cm W ´ 4.5 cm H.
Weight: 300 g.
Storage:at 4oC.
Shelf life:40 days.
Packaging:vacuum packaging in polyamide bags.
Halloum production
Double-Crème
Description:Soft whey cheese, slightly salty.
Dimensions: 10 cm L ´ 9.5 cm W ´ 3.5 cm H.
Weight: 350 g.
Storage:at 4oC.
Shelf life:40 days.
Packaging:vacuum packaging in polyamide bags.
3. Ice Cream Production Unit
Has capacity to produce 350Kg per day of fruity IC (11flavors), creamy IC (12 flavors) and Arabian IC (5flavors). Milk and fruits are processed into 100% natural ice cream: It is a kind of mixture between Italian and Arabian ice cream aiming to satisfy the largest population’s appeal.
·Fruity ice cream or sorbet is a light ice cream, made with fresh fruits; no preservatives added, available in 11 flavors: Strawberry, Pineapple, Mango, Black berry, Banana, Apple, Kiwi, Orange, Lemon, Melon, Mandarin
·Creamy ice cream made mostly with fresh milk, available in 12 flavors:Nescafe, Vanilla, Honey,Caramel,Pistachio,Almond,Chocolate,Vanilla,Mocca,Bubble gum, Milk,Hazelnut
· Arabian ice cream, available in 5 flavors: Kashta,Mesky,Sahlab,Amareddine,Rose
Packages
All flavors are sold in bulk (2.5 Kg) to Chain Hotels, Resorts and restaurants (around 30 outlets).
However, Fresco is working on a new packaging (sort of cup similar to Häagen dazs mini cups) so the client has the opportunity to get high quality of fresh Arabian ice cream directly from supermarkets.
4. Olives and Olive Oil
A Fully Automatic Cold Press mill, capacity 2 tones per hour, 3 phases, continuous press, located at Kfifane Batroun, where storage of olive oil is also available for 30,000 liters in stainless steel tanks; This in addition to a semi – automatic bottling line, capacity of 1,500 bottles / hour allowing cleaning, filling, capping and labeling of bottles. All the machines are stainless steel: Easy to wash so it doesn’t alter the aroma and the taste of olive oil.
An Olive Oil Collect Center is established within the North campus consisting of Stainless steel storing tanks with Nitrogen system (Capacity of 150,000 liters) in addition to a fully automated bottling line (capacity 1,400 bottles/hour) and a laboratory
The bottling line (capacity of 1,400 bottles/hour) includes a rotating table for an automatic loading system; a monoblock model for air-cleaning, olive oil filling, bottling and capping of olive oil bottles; a connecting conveyor between the monoblock and labeling machine; a nitrogen filling station; labeling equipment; and another rotating collection table for the collection of bottles at the end of the line. The line is fully automated and programmable with a Programmable Logic Controller (PLC).
In parallel, an olive oil collection truck is procured to collect olive oil from producing cooperatives and transport it to the collection center.
Olives are harvested and directly cold-pressed.The olive oil produced is “Extra virgin” olive oil meeting the highest standards for low acidity (less than 0.8%) and between 5-10 mEq/kg peroxide, produced by the first pressing of the olive fruit. This extra virgin olive oil is a unique combination of quality, purity and fruity taste.
Olive oil is sold locally and exported mainly to US, Australia, France, Columbia and Arab Gulf.
Our main clients are Oliviers & Co – France, DEANDDELUCCA – Arab Gulf, Olive Grove Partners – Austin Texas, Arab Bank Australia….
Olive oil could be packaged as per client request (different sizes/ types/color of containers) under “Zeytouna” –brand name or his own brand name.
