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Fazenda Tamanduá’s Dairy receives “A” rating from SIF,
the Agriculture Ministry’s Federal Inspection Service |
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After our dairy, called “Queijeira”, was built in 1997,
Fazenda Tamanduá started producing cheeses under the inspection of
the Ministry of Agriculture and Food Supply (“MAPA”). At present,
four types of cheese are produced: North-eastern coalho
cheese, fresh ricotta, and matured cheese of French origin, that is,
the Saint Paulin and Reblochon types, both certified as biodynamic –
DEMETER. |
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Through periodical visits and/or auditing, the Ministry
strictly supervises compliance with the sanitary and quality
standards of the products.
The inspection is carried out by surveying several points
throughout the production process; then a form is generated
which, based on any non-compliance found, attributes
concepts represented by the letters A, B, C and D
respectively.
The result was that our dairy was certified with the “A”
rating, that is, our production is safe and fully in
accordance with the Brazilian legislation in force.
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This offers our consumers the guarantee that they are buying
food that is fully in accordance with the food safety
principles, which means a nutritious, safe and environmentally
correct food.
Flávio A. de Medeiros
Technical Professional Responsible |
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Talk about organic certification, given at
the Municipality of Bahia da Traição – PB |
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This talk, and others
that were given at the seminar – within the project called
“Long Live the Live Mangrove Swamp” – had the
objective of encouraging bee-keeping on the coast of the
State of Paraíba, and more specifically the production of
red propolis, as well as promoting the recovery of swamp and
spit areas that had been degraded over the years, with a
view to improving income in the rural sector, especially
among small family farmers.
120 people participated
in the seminar, which started at 7:30 a.m. and included
several talks on bee-keeping, addressing topics that ranged
from basic bee-keeping exploitation to the production of
certified red propolis in swamp areas.
Focusing on environmental sustainability as a decisive
factor in choosing areas to work in, as well as the
importance of selecting bee-keepers who are conscientious
and committed to the preservation and maintenance of the
environment. |
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Speakers at the Seminar |
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