Peru: They promote quality requirements for the commercialization of copoazú grains

Published 2024년 6월 11일

Tridge summary

The Peruvian Ministry of Production has introduced a new Standard Peruvian Technique (NTP) to improve the quality of copoazú grains, an antioxidant-rich Amazonian fruit. The NTP requires copoazú grains to be fermented and dried to have a moisture content of no more than 7.5%, ensuring product quality and safety during storage and transportation. The new standards also cover aspects like odor, color, grain integrity, and humidity content. Packaging criteria are set to maintain product hygiene and safety, with strict regulations on bag and label quality. This initiative aims to enhance the quality of copoazú, promote its safe consumption, and support local producers.

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Original content

With the aim of improving the quality standards of the grains of the copoazú, an Amazonian fruit known for its richness in antioxidants, omega and vitamin C, and strengthen its marketing, the Ministry of Production, to through the National Quality Institute (Inacal), approved a new Standard Peruvian Technique (NTP) that establishes definitions and requirements for the cupoazú producers. The Peruvian Inacal Technical Standard (NTP) specifies that copoazú grains must be fermented and dried until their moisture content does not exceed the 7.5%. This process guarantees the quality of the product and its proper conservation during storage and transportation. “The application of these regulations not only promotes manufacturing practices safe, but also promotes the agroindustrial development of copoazú, ensuring quality standards throughout the production chain. This not only benefits local producers, but also contributes to health public by providing a product with high ...

Source: Gatoencerrado