Quality Control
01 Fishing
We undertake all our processes with maximum efficiency to assure the volume and quality of our raw material, the anchovy: navigation speed, searches in the coves and fishing zones, fish to water ratio control, matching the queuing time with the plant processing capacity, packaging.
The capture operations are carried out under the processes of good fishing management and preservation practices following the IFFO and FOS principles.
02 Unloading
The raw material, transferred to plant through underwater HDPE pipes and driven by ecological pumps, retains its optimal quality due to the continuous pumping technique used.
03 Production
The fishing received in the plant enters the production line and goes through different stages that extract as much as possible of solids and lipids, obtaining flour and oil with quality and safety standards based on the HACCP guidelines and the GMP + B2 standard.
04 Product
The flour is packed in 50 Kilo sacks and stored in batches of 1000 sacks. The good storage practices applied guarantee the quality and safety of our product.
The oil produced is classified for Direct or Indirect Human Consumption, stored in tanks to preserve its characteristics.
05 Dispatch
Our products are distributed to our national and international clients following the requirements of the GMP + B3 Standard. Our process is supervised by a certification company that validates the quality of the products.
