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A career at L&S Cranberries.
We have positions available:
Storage at
controlled temperature
80,000 square feet of refrigerated warehouses dedicated to fresh fruits and vegetables and products to be repackaged.
Packaging and labeling
Packaging and labeling of products: in bulk, in bags, etc.
Distribution and logistics
Inventory management (barcode), customs preparation and transport (C-TPAT accreditation).
Cleaning, drying and packaging
Our integrated packing line takes fruit from the field to “ready to ship”.
High-speed automated fruit and vegetable sorting (Optyx Raptor)
Our laser sorter ensures that the fruit is clean, homogeneous and free of any foreign matter.
High standards of hygiene and quality
(HACCP and GlobalGAP)
All of our facilities are HACCP certified by PrimusLabs, AIB and GlobalGAP and meet CFIA and FDA standards.
Our farm is located near Drummondville, in the administrative region of Centre-du-Quebec, a true cranberry kingdom.
Located on one of the best lands, both in terms of pH and soil composition, we benefit from optimal climatic conditions for the cultivation of our four varieties – Pilgrim, Ben Lear, Stevens and Howes – as well as first-class water infrastructure to ensure their cultivation and harvest.
Purchase of 800 acres of prime land for cranberry cultivation.
The “vines” begin to produce, first harvest.
Construction of our packaging plant (80,000 square feet at controlled temperature).
Cranberries L&S is one of the largest growers and packers of fresh cranberries in North America.
Construction of the 80,000 square feet freezer dedicated to frozen fruits and vegetables to be re-packaged.
L&S in full expansion in the production of cranberries and co-packing of frozen fruits and vegetables.
Ingredients
1/2 cup unsalted butter, plus enough to butter the baking dish
1 cup brown sugar
1/2 cup white flour (all purpose)
1 cup rolled oats
1/3 cup walnuts, chopped [optional]
3 cups cranberries, fresh or frozen
Vanilla ice cream [optional]
Method
Preheat the oven to 175°C/350°F. Butter a 9-inch (23 cm) baking dish.
In a bowl, combine the brown sugar, flour, rolled oats, butter and nuts. Mix until crumbly.
Press half of the mixture into the baking dish. Add the cranberries. Sprinkle the other half of the crumble mixture over the cranberries.
Bake in the center of the oven until the cranberries are bubbling and the topping is golden brown, about 35-40 min. Remove the crisp from the oven and let cool at room temperature for 30 minutes.
Serve with vanilla ice cream, if desired.
