Source by: EuromeatNews
Representatives from the Korea Food Research Institute (KFRI) and the National Service for Quality Management of Agricultural Products (NAQ) visited a meat plant in Catalonia to see the exact process of making traditional sausages.
The South Korean delegation was received at the Splendid Foods plant in Seva where the guests learned about the quality systems of the Salchichon de Vic PGI and its process of elaboration and certification.
The visit is part of the market research that both organizations are doing on the certification system, the criteria that follow and the manufacturing process of different products, for the development they are carrying out of a certification system and standards food for traditional foods, reports CdeComunicacion magazine.
KFRI and NAQ are funded by the Korean Government and are responsible for certification and research in the fields of food, agriculture and fishing industry, in order to continue working on the development of the food industry in their country and the quality of life of consumers in South Korea.
According to Eurostat data, EU pork exports to South Korea rose by 15% in July, this year, compared to the same month of 2017. Nevertheless, the Korean market for pork is divided between the US and EU, with US pork leading Korea’s imports of picnics and butts while Europe supplies most of the bellies. But Korea is also importing more of a wider range of US pork cuts, including loins, hams and ribs. In the first seven months of the year, US pork exports to South Korea increased by 44% compared to the same period last year, reaching a volume of 148,233 tonnes, according to US Meat Export Federation data.