sustainability
Field to freeze in hours: why our factory shares a postcode with our fields
Most of a vegetable's nutrition is lost in the days between picking and cooking. Our answer is geography: harvest to IQF in a matter of hours.
A common myth is that fresh always beats frozen. In reality, a "fresh" vegetable can spend a week in trucks, warehouses and shelves before it's cooked — losing vitamins and texture the whole way. A vegetable frozen within hours of harvest can be more nutritious than the fresh one in your trolley.
Montana's whole model is built to win that race against time. Our fields and our factory share a postcode in Qalyub, so harvested produce reaches the line in hours, not days. It is washed, sorted, cut and dropped to -18 °C through our IQF tunnels before it has any chance to degrade. That speed is what locks in colour, flavour and nutritional value — and it's why we describe field-to-freeze not as a slogan but as the core of how the business is laid out.
There's a sustainability dividend too. Freezing at source means almost nothing is lost to spoilage between farm and customer, and households use only what they need, leaving the rest in the freezer — cutting the food waste that fresh produce generates at home.