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 German
Aliejus |
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Aliejus was established in 1913 to process various oils. Since 1920 it has specialised in the production and processing of oil. The company processes and bottles sunflower, flax, mustard and cotton oils. It uses glass jars of 0.5 kg capacity. In 1980 the oil extraction operation was closed and the enterprise was restructed. In 1981 the firm introduced the production of mayonnaise. It manufactures Provencal mayonnaise with 67% fat and, using various additional ingredients and spices, seven other types of mayonnaise. In 1993, at the remmendation of the German firm G.C. Hahn and Co, the firm started manufacturing mayonnaise with a lower fat content, employing stabilizers produced by the firm. At present the company manufactures Vilnius mayonnaise with a 35% fat content, and Vilnius with dill and Vilnius with pepper. In the process of the expansion of its assortment and with a view to meeting consumer needs, the company has introduced three more types of piquant mayonnaise and ketchup. Piquant mayonnaise with garlic, curry, spices for pizza and tomato ketchup are among the new assortment the company offers. The mayonnaise is bottled in glass jars of 0.25 kg capacity with twist-off lids and also packed in polymetric cartons of 0.2 kg capacity. All production is appealingly packaged and meets all present-day requirements. Our products enjoy popularity not only in our country but also the neighbouring Baltic republics and Belarus and Russia. Mayonnaise production is organized in two shifts. Capacity equals 30 tons per day and the firm can simultaneously produce several types. The main raw materials used in the production of mayonnaise are imported oil, salt, mustard powder, vinegar and stabilizers. At present the oil processing shop is under reconstruction in conformity with a Canadian project. |
 The different kinds of "Vilnius" mayonnaise and ketchup.
In 1997, after the introduction of the refinement and odour control of rape oil, up to 50 tons of oil per day will be processed. The firm will then have enough oil for more than the production of mayonnaise. Most of this can just as well be used for the production of hydrated fats, which are the main raw materials for the production of margarine. |
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