Konservu cehs was a small, regional food-processing facility focused on the preservation and processing of agricultural products, primarily vegetables and fruit. Its activities followed a long local tradition in which seasonal harvests were transformed into shelf-stable goods for everyday use.

The operation was modest in scale. Rather than large industrial production lines, the site relied on practical, low-volume processes and a small workforce. Output was mainly intended for the domestic market, with short supply chains and straightforward logistics.

From the 2010s onward, this type of small-scale operation faced increasing pressure. Stricter regulations, growing competition from larger producers, and rising operating costs made long-term viability difficult. As with many similar facilities, production was gradually reduced and eventually ceased.

Although the original manufacturing function disappeared, the site did not immediately fall into complete disuse. For a period, it appears to have remained functionally active in another capacity, such as storage or temporary logistical use a common second life for former food-processing facilities.