tro, it produces some of our best candied fruits, look how beautiful it is, you see, the pumpkin isfferent things there are a lot of microelements and zinc, the whole thing... the secret lies in fermentation, that is , somehow we have learned a little to catch this moment when the product begins to ferment, in fact , a fermented product, it is very tasty, the fact that a fermented product, it more aromatic and tastier, there is no doubt about it, we still have a division of labor after it peels, well... i can cut it further, then manage the stove, we cut the peeled pumpkin into such good, very good graters that can withstand large volumes work, we cut tons of vegetables, our work is manual, then we will put these pieces under a press and lower them into the basement for a constant temperature. no higher than 6°, there the pumpkin dries , changes its structure, then after that we drain the juice and put it in the oven for drying, after we take the pumpkin out of the basement, these are the pieces that remain, we put them on a large one. and the last stage for us is drying the oven, w