• To maintain operating Technological Station at the Technological Institute that features advanced machinery;

• To production, specify  and introduce products in a trial-production samples.

• To further develop technological capacity that allows the base station factory to process citrus, subtropical persimmon, plum, kiwi, cranberries, apples, and other stevia.

• To produce environmentally friendly, high biological value products: natural concentrates, juices, nectar, jams, jam, sauces, Ajika, biologically active additives, natural sweeteners, citrus flower extract.

• To use technology for internship purposes in Food Technology master's and doctoral programs.

Major technological highlights of the Technological Station:

The basic raw material used in the production process:tangerine, orange, lemon, kiwi, persimmons, walnuts, plums, apples, cherries, grapes, tomatoes, peppers, carrots

Our product range:

• Tangerine juice
• Orange juice
• Grape juice (Isabella)
• Citrus juices kupazhirebuli
• Persimmon Concentrate
• Plum juice
• Cherry juice
• Black fruit juice (plum, blueberry, cherry laurel, grapes)
• Orange jam, jam
• Citrus jam kupazhirebuli
• Tangerine jam, jam
• Lemon jam
• Walnut Jam
• Orange and persimmon jam, puree
• Orange liquid with sugar
• Persimmon and plum jam, puree
• The kiwi jam
• Kiwi and orange jam
• Plum sauce
• Tomato Sauce
• Tomato juice
• Ketchup