We are already an authorized establishment for export to Singapore
After the adaptation of the Food Quality and Safety Management system and some inspections by the Ministry of Health, with favorable results, we can assure that we are on the list of authorized establishments for the export of meat products to Singapore.
From 2017 to now, IDRO has been positioning itself in the export market by leaps and bounds, since we also have authorizations from countries such as the United States, Japan, Canada and South Korea.
In addition to these specific authorizations for more demanding countries, we also have SAE level 3 certification for meat products, with Bureau Veritas as certifier; that allows us to export to countries such as Mexico, Uruguay or Argentina, among others.
Reasons for export
- Continue growing as a company to seek new goals. We want to offer third countries the different meat products that we have in Spain, which are saturated in the market of our country.
- Improved image and prestige, since some of the export authorizations are considered to be the strictest. For this, the quality control system must be optimal and up-to-date with updates.
Font: MAPA, 2019.
As we can see in the image, among the star export products in Spain are meat products, where IDRO has a special role.
Font: MAPA, 2019.
In recent years, exports have continued to grow at the national level, and as the graph shows, pork meat products have total relevance with respect to the rest of the animals. This is why maintaining and consolidating our certifications is essential for us.
Even so, we will continue working and gathering information for possible future authorizations.
Benefits of HPP in meat products
Processing companies that want to export to countries of the European Union, as well as to third parties, rely on high hydrostatic pressure technology to obtain quality, safe and natural meat products.
After treatment, microorganisms such as Listeria monocytogenes, Salmonella, or E.coli are deactivated, in addition to obtaining products with a longer shelf life and without the need to add preservatives.
Bibliography
Brockhaus, B. (2021). HPP – A clean process, no heat, no chemicals = fresh products. Fruit processing: journal for the fruit processing and juice producing european and overseas industry, Vol. 31, Nº. 7, pp. 222-226.
Velázquez, G., Vázquez Chas, P., Vázquez Vázquez, M. & Torres, J.A. (2005). Aplicaciones del procesado de alimentos por alta presión. Rv. Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia, Vol. 4, Nº. 5, pp. 343-352.
