The Meat Committee approves salami with 8% minimum protein
A member of Pro Consumidor supports this but Paulino rejects it
Diario Libre
SD. The Meat Committee, made up of representatives of public institutions, meat packing associations, businessmen and importers, approved yesterday that the minimum limit of proteins that a salami can have is 8%.
The information was confirmed by the director general of Standards and Quality Control (Digenor), Manuel Guerrero, who coordinates the Technical Commission, made up of some20 entities. He defended the measures adopted due to the fact that the companies have to compete in the marketplace, as long as they comply with the standards of quality. "If you limit it to those that have 22%, then there will be one salami from outside with 14% and then you can't compete with this on," he said.
He alleged that the Food Code of the Food and Agriculture Organization of the UN (FAO) established that there should be a minimum of 5% of protein. The former disposition established 22%. He pointed out that they approved a limit of sodium nitrate of 125% of a milliliter per kilogram. The former limit was 200%.
He said that the criticisms made by the Dominican Association of Pork Farmers (Adogranja) that they had "legalized consumer fraud" was due to their interests because that would like for all of the processed meats to be made with pork and that is not possible. In the meeting of the Technical Commission the Autonomous University of Santo Domingo, Pro Consumidor, Public Health, the Industrial Association, the Association of Meat Processors, and importers were all represented.
Fundecom and Adogranja
In the meantime, the executive director of Pro Consumidor, Altagracia Paulino, who is currently out of country, said that if they approve a minimum amount of proteins, she, personally, is not in agreement. "If in a pound of salami they provide 5% protein, this 5% is divided among a lot of people because a child does not eat a pound. If they approve any standard that is below the levels, the country is screwed. The country should decide in such a way that the children are not undernourished."
The information was confirmed by the director general of Standards and Quality Control (Digenor), Manuel Guerrero, who coordinates the Technical Commission, made up of some20 entities. He defended the measures adopted due to the fact that the companies have to compete in the marketplace, as long as they comply with the standards of quality. "If you limit it to those that have 22%, then there will be one salami from outside with 14% and then you can't compete with this on," he said.
He alleged that the Food Code of the Food and Agriculture Organization of the UN (FAO) established that there should be a minimum of 5% of protein. The former disposition established 22%. He pointed out that they approved a limit of sodium nitrate of 125% of a milliliter per kilogram. The former limit was 200%.
He said that the criticisms made by the Dominican Association of Pork Farmers (Adogranja) that they had "legalized consumer fraud" was due to their interests because that would like for all of the processed meats to be made with pork and that is not possible. In the meeting of the Technical Commission the Autonomous University of Santo Domingo, Pro Consumidor, Public Health, the Industrial Association, the Association of Meat Processors, and importers were all represented.
Fundecom and Adogranja
In the meantime, the executive director of Pro Consumidor, Altagracia Paulino, who is currently out of country, said that if they approve a minimum amount of proteins, she, personally, is not in agreement. "If in a pound of salami they provide 5% protein, this 5% is divided among a lot of people because a child does not eat a pound. If they approve any standard that is below the levels, the country is screwed. The country should decide in such a way that the children are not undernourished."
Diario Libre
Continuar con Google