Die Sigma Trans bietet derzeit mehr als 80% des inländischen Marktes für den Transport von flüssigen Lebensmitteln. Außerdem besitzen wir einen großen Anteil von Exporten und Ιmporten. Unsere Fahrzeuge fahren täglich in ganz Europa um die Bedürfnisse des jeweiligen Kunden zu erfüllen. Wir spezialisieren und konzentrieren uns auf den Transport von flüssigen Lebensmitteln, um die sichere und korrekte Beladung, den Transport und das Entladen der Waren zu gewährleisten. Die Mitarbeiter unserer Firma sind täglich für 24 Stunden verfügbar, um unsere Kunden zu bedienen und zufriedenzustellen.
Die Sigma Trans arbeitet außer dem Transportunternehmen auch als Vermittler von Frachten im Auftrag unserer Kunden. Jeder Beauftragter ist verpflichtet, für die korrekte und sichere Ladung die erforderlichen Voraussetzungen zu erfüllen, die von uns festgelegt sind. Alle Transporte müssen von der Frachtversicherung und den Nachweis der letzten Frachten begleitet werden sowie von der Zertifizierung für die Eignung der Fässer, um den ordnungsgemäßen und sicheren Transport des Produkts zu gewährleisten.
Juice is a liquid that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods. Juice is prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Juice is one of the most popular drinks to go with breakfast in the morning. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying.
Greece is one of the oldest wine-producing regions in the world. The earliest evidence of Greek wine has been dated to 6,500 years ago where wine was produced on a household or communal basis. In ancient times, as trade in wine became extensive, it was transported from end to end of the Mediterranean, Greek wine.
The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the second oldest known grape wine remnants discovered in the world and the world?s earliest evidence of crushed grapes. The spread of Greek civilization and their worship of Dionysus, the god of wine, spread Dionysian cults throughout the Mediterranean areas during the period of 1600 BC to the year 1. Hippocrates used wine for medicinal purposes and readily prescribed it. Greek wines and their varieties were well known and traded throughout the Mediterranean. The Ancient Greeks introduced vines such as Vitis vinifera and made wine in their numerous colonies in Italy, Sicily, southern France, and Spain. The Vitis vinifera grape which thrives in temperate climates near coastal areas with mild winters and dry summers adapted well and flourished in the Northern Mediterranean areas. The most reputable wines of ancient Greece were Chian, Coan, Corcyraean, Cretan, Euboean, Lesbian, Leucadian, Mendaean, Peparethan wine, Rhodian and Thasian.Wine was also important for ancient Macedonia. Two other names may or may not be regional: Bibline wine and Pramnian wine are named in the earliest Greek poetry, but without any reliable geographical details. A widespread view exists that the first cultivation took place on the island of Crete. Archeological evidence suggest that olives were being grown in Crete as long ago as 2,500 BC. The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An alternative view retains that olives were turned into oil by 4500 BC by Canaanites in present-day Israel. Until 1500 BC, eastern coastal areas of the Mediterranean were most heavily cultivated. Olive trees were certainly cultivated by the Late Minoan period (1500 BC) in Crete, and perhaps as early as the Early Minoan. The cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the island's economy. In 1937, a Wine Institute was established by the Ministry of Agriculture. During the 1960s, retsina suddenly became the national beverage. With rapidly growing tourism, retsina became associated worldwide with Greece and Greek wine. Greece?s first Cabernet Sauvignon vineyard was planted in 1963. In 1971 and 1972, legislation established appellation laws.
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many diseases in the baby. It also contains many other nutrients. As an agricultural product, milk is extracted from mammals and used as food for humans. Worldwide, dairy farms produced about 730 million tonnes of milk in 2012. India is the world's largest producer and consumer of milk, yet neither exports nor imports milk. New Zealand, the European Union's 27 member states, Australia and the United States are the world's largest exporters of milk and milk products. China and Russia are the world's largest importers of milk and milk products. Throughout the world, there are more than 6 billion consumers of milk and milk products. Over 750 million people live within dairy farming households. Milk is a key contributor to improving nutrition and food security particularly in developing countries. Improvements in livestock and dairy technology offer significant promise in reducing poverty and malnutrition in the world
Is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by grinding whole olives and extracting the oil by mechanical or chemical means. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece where the largest consumption per person can be found.
The olive tree is native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC. The wild olive tree originated in Asia Minor in ancient Greece. It is not clear when and where olive trees were first domesticated: in Asia Minor in the 6th millennium; along the Levantine coast stretching from the Sinai Peninsula to modern Turkey in the 4th millennium; or somewhere in the Mesopotamian Fertile Crescent in the 3rd millennium. Ancient Greek olive oil production workshop in Klazomenai, Ionia. A widespread view exists that the first cultivation took place on the island of Crete. Archeological evidence suggest that olives were being grown in Crete as long ago as 2,500 BC. The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An alternative view retains that olives were turned into oil by 4500 BC by Canaanites in present-day Israel. Until 1500 BC, eastern coastal areas of the Mediterranean were most heavily cultivated. Olive trees were certainly cultivated by the Late Minoan period (1500 BC) in Crete, and perhaps as early as the Early Minoan. The cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the island's economy.