Agrocorec‘s slow drying technology allows complex molecules, normally denatured in direct radiation or high temperature processes, to remain stable in the final dry product. It allows, for example, that the Beta-carotenes in the carrot are preserved with minimal losses in color and flavor, obtaining an intense orange powder or sections. In the case of spices, the flavors and aromas are kept in the concentrated powder practically as if they were freshly harvested.

All this is achieved simply by keeping the product away from direct radiation and maintaining temperatures that never exceed 60°C, very similar to the pasteurization processes in liquid products such as milk that we consume every day, ensuring quality and food safety but avoiding losing nutrients in the process.