One of the oldest and the most natural food preservative technique is sun drying. This process gently ensures that the tomato reaches its best quality and moisture level while maintaining its nature. Sun drying proses begin from the tomato seed. Seed suitable for the soil structure of the field is selected by the agriculture team of Kairos Food. Under the control of Agricultural engineer (Zehra ABAN) tomato seeds and contracted growers are chosen with attention and then growing proses is managed carefully until harvest.

 Ripe tomatoes approved by the Quality Control team and Agricultural engineers are harvested and properly allowed to dry under the sun naturally under controlled environmental conditions at an average of 60 ° C.

 After drying for about a week, the tomatoes are transferred to the factory and are taken to cold storage at +4 degrees. 

After sieving and washing, the re-dried tomatoes pass through the selection bands and extraneous matters are carefully removed. 

Halves, strips or diced are cut according to customer demand. Dry tomatoes are processed using sulfur or salt as preservative according to customer demand. 

After this stage, the product can be diversified according to demand by RTE, marinated with herbs, marinated with oil or olives and pepper. All this proses is being under the string control of Q/A department and is reported in accordance with BRC standards