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

Published Jun 13, 2024

Tridge summary

The National Quality Institute of Peru (Inacal) has approved a new technical standard for the production of copoazú beans, a fruit known for its nutritional benefits. The standard requires that beans be fermented and dried to a moisture content of no more than 7.5% to ensure product quality and safety during storage and transportation. The standard also sets guidelines for product appearance, integrity, and the absence of contamination or infestation. It also specifies packaging criteria to maintain product hygiene and safety. This move is aimed at enhancing the quality of copoazú, promoting its responsible consumption, and supporting the agro-industrial development of the product.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

With the aim of improving the quality standards of copoazú beans, an Amazonian fruit known for its richness in antioxidants, omega and vitamin C, and strengthening its marketing, the National Quality Institute (Inacal) approved a new Peruvian Technical Standard ( NTP) that establishes definitions and requirements for copoazú producers. The Peruvian Inacal Technical Standard (NTP) specifies that copoazú beans must be fermented and dried until their moisture content does not exceed 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 safe manufacturing practices, but also promotes the agro-industrial development of copoazú, ensuring quality standards throughout the production chain. This not only benefits local producers, but also contributes to public health by providing a product with high levels of essential nutrients for the immune system,” said the Minister ...
Source: AgroPeru
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