Quality and food safety
On March 6, 2018, SAB-Almendrave subscribed, together with Aeofruse (Spanish OPFH Association of dried fruits and carobs) and Descalmendra (National Association of Almond Hullers), the signing of the Agreement of Quality Standards for the exportation of Spanish almond.
Agreed quality standards
SPANISH ALMOND QUALITIES | WHOLE | MIXTURES | DOUBLE | MECHANICAL DAMAGES | EXTRANEOUS MATTERS | PARTICLES AND DUST | HALVES AND BITS | DAMAGES BY INSECTS | OTHER FLAWS |
|---|---|---|---|---|---|---|---|---|---|
EXTRA | 5% | 5% | 2% | 0,05% | 0,01% | 2% | 0,25% | 0,5% | |
SUPREME | 5% | 5% | 5% | 0,05% | 0,01% | 3% | 0,50% | 1% | |
SELECTED | 15% | 10% | 10% | 0,10% | 0,10% | 5% | 0,50% | 1% | |
UNSELECTED VALENCIAS | 25% | 20% | 15% | 0,20% | 0,10% | 15% | 0,75% | 2% | |
WHOLE & BROKEN | 30% | 25% | 35% | - | 0,20% | 0,10% | - | 1% | 3% |
PIECES | - | - | - | - | 0,20% | 0,10% | - | 1% | 3% |
Our associates have their own laboratories, perfectly equipped and specialized in carrying out all kinds of analyses, according to existing regulations, with the aim of ensuring the best quality to their wide range of products.
Likewise, the World Protocol for Food Security is aimed to assure that the operators comply with some requirements that ensure the safety of their foods.
Therefore, SAB-Almendrave associates have the necessary tools to identify and control the hazards that may affect the food safety, operating through a Hazard Analysis and Critical Control Points (HACCP) system.