Buenos Aires, July 12th. Today, the Bio-Economy and Food deputy Secretariat approved a quality standards protocol for the wheat flour, that will permit to millers to access to the “Argentine Food, a Natural Choice” quality seal.
“It’s great news, a new step ahead towards a more competitive industry”, the chairman of the Argentine Wheat Milling Federation, Diego Cifarelli, told to eFarmNewsAr.com.
The protocol was published in the Official Register, through the Order 49/2019. “Quality differentiation is a strategic component for the competitive development of the food industry, and a differential factor for the access to new markets; in a competitive strategy, the Wheat Flour Quality Protocol will be a measure to difference products”, the order says.
For example, the protocol requires that industries implement hazard riks management system, like HACCP. Also, it is suggested the implementation of other protocols like Food Safety System Certification or the British Retail Council. The protocol also suggests the management and storage of the raw material (wheat), the temperature to dry the grain in the receipt, the presence of fungal damage and DON (micotoxyn) tolerance, etc.
Despite the protocol works out both domestic and foreign markets, it is expected that will be useful to access to new markets. Currently, Argentina is exporting wheat flour mainly to Brazil and Bolivia, two border countries where flour arrives via trucks. The challenge is to gain overseas markets, and this quality tool could be useful for that goal.