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LIMITO S.A.
WHO ARE WE?
Company established in 2004;
Employement – 250 people;
Capacity – 12.500 tons of raw material per year;
Increase of the turnover by 88% in 2015;
Major shareholders:
Paula Fish, Avallon (Private Equity Fund).
BRIEF HISTORY
2004
2011
2015
2
7
5
2005
2008
2012
2. Beginning of partnership with the biggest retailand HoReCacommercialnetworks in Poland.
3. Limito International started successfully export sales to the CEE and Baltic countries.
1. Limito was founded as atrading company, focus on the domestic market.
4. Private equity fund Avallon increased capital of Limito. 9
5. At the newly built factory in Grudziadz the first production was launched.
2012
10
6. Achieved two keycertificates : IFS & BRC.
8. Achieved BIOcertificate. First in Poland.
10. Paula Fish, processor of pelagic fish took over Limito.
7. Export sales to the EU countries(Germany, France, Italy, Denmarketc.) and marketes like: India, Japan, Australia or Lebanon.
9. Achieved ASC and MSC certificates . Processing of wildsalmon was started.
20132014
2016
1
3
4
6
8
WHERE ARE WE GOING?
Supplier of the highest quality products on the most demanding markets worldwide.
We specialise mainly in private labels and createthe Limito as innovative brand.
Our company takes the active role in the creation of food trends. In coming years we see Limito as a leader in the segment healthy and innovative food.
Our ambition is to be perceived as a recognized, reliable supplier on the customers’s mind. We support our partners with the knowledge we have.
CURRENT SALES STRUCTURE
GENERAL FACTORY INFO
The modern production plant with an area:
6.800 m2
On the ground of 30.000m2
Reserved area for extension of 35.000m2
Capacity 7 000 tons of finished products per year
Potential to increase of capacity about 10.000 tons
Products Range: Salmon, Trout and soon:
Cod, Tuna etc.
New Products Development Department
with own laboratory .
Quality control at every stage of
production
Regular,
independent
microbiological
testing by an
external laboratory
Weekly sensory evaluation of
products
Quality standards
IFS, BRC, HACCP, BIO, Kashrut, MSC,
ASC.
ONE OF THE MOST MODERN SALMON
PROCESSING FACILITY IN EUROPE
Products according to customer specification – “tailor made”;
Certified suppliers and well known business partners;
Flexibility.
QUALITY STANDARDS
LIMITO BRAND WORLDWIDE
Japan
Israel
Germany Italy
Italy
ItalyItaly
India
Israel
Japan
KEY CUSTOMERS
RETAIL
OFFER
PRODUCTS CATEGORIES
Fresh Frozen Smoked Marinated
PRODUCTION POSSIBILITES
FRESH FROZEN SMOKED MARINATED
FORM Fillet,portions, steaks.
Fillet,slices,
portions,steaks.
Fillet,slices,
portions.
Fillet,slices.
SIZE* 100g –1000g
100g –1000g
50g –1000g
50g – 1000g
PACKAGINGMETHOD
MAP IQF, vac MAP, vac. MAP, vac.
PACKAGINGKIND
Tray, foil. Bag, box, in strips ,
foil.
Sleeve, box,foil.
Sleeve, box,foil.
SALTING x x Dry saltedor injected.
Dry salted orinjected.
* other sizes according to clients requests
TOP PRODUCTS - PRIVATE LABELS
1. Cold smoked salmon slices – 100g, 200g.
2. Marinted salmon „Gravad”, slices in different tastes – 150g.
3. Hot smoked salmon portion – 125g.
4. Fresh salmon portion - variable weight.
5. Organic cold smoked salmon - 100g.
6. Salmon Trout cold smoked – 100g.
Cold smoked slices, hot and cold smokedportions;
Juicy flavor and natural color;
Traditional, natural method of smoking by using beech wood.
Produced from the highest quality Norwegian salmon
SMOKED SALMON
MARINATED SALMON
serving suggestion
Color pepper with dill-mustard sauce
Pesto with orange-mustard sauce
Dill with honey-mustard sauce
Slices selected from the best part of the salmon
Marinated Norwegian salmonwith sea salt 100 g
serving sugestion
MARINATED SALMON
Instead traditional salt used sea salt, which isa source of microelements.
BIO LINE
Organic Salmon, 100 g slices
Organic Salmon, 100 g portionhot or cold smoked
Organic Salmon, fresh or frozen
Norwegian Salmon fillet,
Trout,
Codfish
other fish.
Fixed or variableweight packaging
MAP PACKAGING FRESH
Norwegian salmon steak marinated in herbs
Norwegian salmon fillet portionsNorwegian salmon loin marinated in herbs
Norwegian salmon fillet, double portion
FROZEN SALMON
FROZEN SALMON – ECONOMY
Key Consumer Benefits:
Greater Moisture retention and product succulence
Flavour in every bite guaranteed
If combined with MW packaging quickly prepared in microwave = 3- 4 minutes and ‘no touch’
If in C PET MAP can also be oven cooked in packaging - again ‘ no touch’
Post-cook microwave smells of herbs and spices – not fish!
Key Retailer Benefits:
40% longer shelf life versus standard fresh portions with 11-12 days on delivery into retailer = Less Wastage
Improved formulation sees far less protein cook out (white exidate) versus current market versions
Wide range of year round/seasonal/special occasion flavours to keep consumers interested
NEW INVENTIONS - INFUSED MARINATED
Traditional
Garlic & Herb
Lemon & Dill
Sundried Tomato & Basil
Asian Flavours
Chilli and Lime
Thai
Mango, Chilli and Coriander
Honey & Soy
World Flavours
Curry
Bengali
Moroccan
Seasonal
Cinnamon Spiced Fruit (xmas)
Special Occasion
Brazilian Fish Stew
INFUSED MARINATED – TASTES OF THE
WORLD
Fixed or variable weight packaging
… AND MANY MORE POSSIBILITIES
Smoked salmon loin
Tuna loin Whole salmon fresh fillet
TARTARE
Most modern factory;
Highest Quality standards;
Super professional, dynamic and passionate team;
Customer oriented company;
Wide range of excellent quality products.
THINGS TO BE REMEMBERED
Thank you for your attention