{"id":215355,"date":"2019-06-07T07:00:25","date_gmt":"2019-06-07T10:00:25","guid":{"rendered":"https:\/\/anba.com.br\/?p=215355"},"modified":"2019-06-30T11:39:33","modified_gmt":"2019-06-30T14:39:33","slug":"bahia-meat-packer-to-make-sheeps-prosciutto-coppa","status":"publish","type":"post","link":"https:\/\/anba.com.br\/en\/bahia-meat-packer-to-make-sheeps-prosciutto-coppa\/","title":{"rendered":"Bahia meat packer to make sheep\u2019s prosciutto, coppa"},"content":{"rendered":"

S\u00e3o Paulo \u2013 Meat packer Remanso, in countryside Bahia state, plans on making coppa and prosciutto from sheep\u2019s meat, using technology from the state-run Brazilian Agricultural Research Corporation (Embrapa<\/a>). The Bahia-based company was recently selected in a government RFP to get knowledge transferred from\u00a0Embrapa\u2019s southern Brazilian livestock arm Embrapa Pecu\u00e1ria Sul<\/a>\u00a0in Bag\u00e9, Rio Grande do Sul.<\/p>\n

\"\"<\/a>
Sheep’s meat cut currently on offer from Frigor\u00edfico Remanso<\/figcaption><\/figure>\n

\u201cOur facilities are in the area that\u2019s home to the biggest goat and sheep herds in Brazil,\u201d director Jos\u00e9 Porph\u00edrio told ANBA. Remanso\u2019s Cabra Bom brand currently makes and sells raw cuts mostly within the state of Bahia. However, the new products are expected to reach other Northeast markets besides S\u00e3o Paulo and Bras\u00edlia<\/p>\n

\u201cThis opportunity came up in Embrapa and we made a bid for the RFP,\u201d said Porph\u00edrio. \u201cIt\u2019s an excellent product to add to our portfolio,\u201d he noted.<\/p>\n

Embrapa developed a line of sheep meat-based food products that are usually made from pork. One of the original goals was to utilize meats with lower commercial value, such as from older or \u2018throwaway\u2019 animals, in the industry jargon \u2013 ones that are not appreciated by consumers when fresh but are good for processed items.<\/p>\n

But the product can also cater to market niches, like people with food restrictions for religious reasons, like Muslims, who do not eat pork<\/p>\n

According to Porph\u00edrio, this is a niche the company could eventually explore, but production isn\u2019t enough to export yet.<\/p>\n

The director said that during the latest edition of Fenagro, an annual industry show in Salvador, he was approached by a rep from a company looking to import to Morocco, but the talks died out. Sheep and goat meat is very much appreciated in the Middle East and North Africa. In Brazil, they are mostly consumed in the Northeast and South states.<\/p>\n

According to him, the meat packer can slaughter about 3,000 head a month, which means 35 to 40 tons\u2019 worth of meat. Between 20% and 30% of the meat comes from the company\u2019s own herds, with the remainder sourced from local breeders.<\/p>\n

The decision to increase output and eventually go international will hinge on product acceptance. \u201cIt tastes good, but we need to test out consumers\u2019 palates,\u201d said Porph\u00edrio. \u201cIt all depends on how the market will behave going forward. We\u2019ll need some kind of process to get the word out, because this is a new product, and we must carve out a market for it,\u201d he argued.<\/p>\n

A purpose-built warehouse will be required in which to make the prosciutto and coppa, and the technology transfer process is pending completion. The executive estimates that building a prefab facility should take 30 to 60 days.<\/p>\n

\"\"<\/a>
Coppa made from sheep’s meat was developed by Embrapa<\/figcaption><\/figure>\n

If all goes according to plan, Porph\u00edrio believes commercial production of coppa could begin next September or October, since meats already available on a daily basis at the meat packing facilities, like sheep\u2019s neck.<\/p>\n

The prosciutto should take longer, because whole legs are required, and they must come from older animals, since the fat content is greater. Besides, the meat requires a year\u2019s worth of aging.<\/p>\n

Oversight<\/strong><\/p>\n

Embrapa Pecu\u00e1ria Sul research coordinator \u00c9len Nal\u00e9rio explained to ANBA that in addition to the technology transfer, production will have to be adapted into an industrial scale, because the facilities where products get developed are small-sized. Embrapa technicians will oversee this step.<\/p>\n

\u201cThe product must hit market in two years\u2019 time,\u201d said Nal\u00e9rio, referring to the contract\u2019s terms. \u201cThe company in question will be allowed to utilize the Embrapa brand,\u201d she added. This means the manufacturer\u2019s packaging can include a label stating that the product was developed by the state-run research body \u2013 but royalty payments are due.<\/p>\n

Quick facts<\/strong><\/p>\n

Frigor\u00edfico Remanso \u2013 Cabra Bom
\nPhone: +55 71 9 9974-8487
\nEmail: frigorificocabrabom@gmail.com<\/p>\n

Translated by Gabriel Pomerancblum<\/strong><\/p>\n

Paulo Lanzetta<\/div>\n
Press Release<\/div>\n
Paulo Lanzetta<\/div>\n","protected":false},"excerpt":{"rendered":"

The food products have been developed by Embrapa\u2019s livestock arm in southern Brazil and are non-pork-eater-friendly.<\/p>\n","protected":false},"author":1454,"featured_media":215347,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[102],"tags":[8967,385,8964,38514,8962,8971,8972,8963,320,8970],"class_list":{"0":"post-215355","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-agribusiness","8":"tag-bage","9":"tag-bahia","10":"tag-cabra-bom","11":"tag-caprinos-en","12":"tag-embrapa","13":"tag-goat","14":"tag-meat-packer","15":"tag-remanso","16":"tag-rio-grande-do-sul","17":"tag-sheep"},"wps_subtitle":"The food products have been developed by Embrapa\u2019s livestock arm in southern Brazil and are non-pork-eater-friendly.","_links":{"self":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts\/215355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/users\/1454"}],"replies":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/comments?post=215355"}],"version-history":[{"count":0,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/posts\/215355\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/media\/215347"}],"wp:attachment":[{"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/media?parent=215355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/categories?post=215355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anba.com.br\/en\/wp-json\/wp\/v2\/tags?post=215355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}