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

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 ...