Processing

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Photo by: John van Herwijnen Piscifactorías de los Andes has its own plant on the spot in Puno. Companies like Patsac and Consorcio Junín need to bring their goods in plastic cubs with ice to public processing plants in Pisco and/or Lima, both about an 8 hour drive if climate is favorable in the Andes Mountains. In public processing plants like Ransa in Lima, there is normally a ‘first come first serve’ principle. Therefore, immediate production is not guaranteed which can deteriorate the quality of the product. These public plants do not have their own ponds and only offer the processing service. They will not become owners of the fish. Upon arrival, the trout is cleaned, gutted, cut according to the customers’ wishes and frozen in IQF or plate freezers. Many of the Peruvian processors involved in aquaculture focus on one species only. Therefore, the trout processing establishments are most likely not involved in the processing of e.g. shrimp. This is also because a different set up is required for the processing of different species. To United States, Canada and some European countries Peru exports W/G but some customers in f.e. the Netherlands, Belgium and Germany want a butterfly cut: gutted, scaled, all pin bones out, head on/off, folded again in his ‘original’ position and glazed if necessary. Also vacuum packed is possible. After freezing, the goods are packed according to the requirements of the customer, stocked in cold stores and ready for transport to the export harbor. Chemical additives are not common in Peru’s trout farming and processing. Most processing plants have HACCP certification. BRC is being implemented these days, but IFS is still very expensive for lots of companies.

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