Countdown for the approval of the next Norm of Quality of Products Cárnicos

Basically, the Norm heads to the products cárnicos that commercialise in Spain, included those from other countries. In her refunden diverse norms of quality of this type of products, disperse to date. Like this, it pretends achieve a regulation simplified and harmonised, that favour the competitiveness without forgetting the fulfillment of the valid legislation.

To stand out also, some of the elements and contributions more notable of the future normative. For example, they collect all the existent products, without thus have a character limitante, and like this allow the entrance to traditional products that do not contemplate in the final relation of the same.

Likewise, the future Norm comprises all the physical characteristics-chemical of the different products cárnicos, so much the treaties by the heat, like the dried-matured and the seasoned.

Besides, authorises the inclusion of the distinct concepts and/or definitions that have to be considered for these products, from the one of “stuffing” until which understands by “season”, etc.

Finally, the norm devotes, according to Ainia, big part of the articulated to the characterisation of the products. Like this, it will be easier and simple the fulfillment of the regulation for the big variety of products cárnicos current.

What yes ensure from the technological centre is that the approval of the Norm goes to contribute decisively to clarificar the normative panorama in the products cárnicos. A necessary regulation since according to Ainia the sector works with diverse norms of quality dated in the decade of the years 80.