Spice processing with new preservation treatments for the prevention of attack by microorganisms and insects.
In recent years the agri-food sector companies have been working hard to respond to consumer demands dealing with the creation of more advanced traceability systems as well as the search for new technologies to ensure product safety. The sector of spices is also involved in this situation.
This project illustrates the development of new technological applications for spices hygiene and products requiring treatment conservation to be preserved from insect and microbial attacks.
The results obtained after the first year of the project development has allow us to ensure that the incorporation of different disinfection technologies will increase trade life in spices. This will preserve them better from pollution resulting in products of a higher quality and standard of food safety.
The project has been developed for the companies Jesus Navarro, S.A.; Azafranes La Barraca, S.L. and Verdú Canton Saffron-Spain, S.L.
An integrated traceability system
Concerns about food safety require efficient production system management in the food industry with the inclusion of many batch quality control and safety measures. TRACEBACK is a low cost, automatic, user-friendly project whose objective is to advance towards a new integrated traceability system for Europe which will enable comprehensive food monitoring food along the entire value chain.