Gustavo Ferreyros, SNP Canned Committee representative. (Photo: SNP/FIS)
SNP defends the quality of canned anchovy
Wednesday, May 09, 2012, 04:00 (GMT + 9)
The representative of the Canners Committee of the National Fisheries Society (SNP), Gustavo Ferreyros, ensures that all canned anchovy from the associated companies that were studied showed a satisfactory quality, confirming the high quality of these products.
This is what Ferreyros expressed to FIS.com in an exclusive interview in connection with the complaint made public last month by Gustavo Baca, a developer of the socio-ecological publicity campaign 'A Sea of Resources'. In this campaign it has been warned about the dire state of some canned anchovy products traded in the Peruvian market.
The representative of SNP states that none of the identified issues has been detected.
"Mr. Baca´s complaint lacks technical support. Therefore, companies associated to SNP are outraged by the information presented on the products manufactured with Peruvian anchovy or sardine," Ferreyros told FIS.com.
|Anchovy. (Photo: Produce)
"All our associated companies have quality management systems and a Hazard Analysis and Critical Control Point System (HACCP). In addition, before its marketing, products are inspected and certified by fist class independent laboratories authorized by the National Institute of Competition Defense and of Intellectual Property Protection (Indecopi)," he added.
As for the released photographs by the complainants, he pointed out: "A complaint can not be made through photographs when the live product shows otherwise. We believe that the assessments were mild and malicious, and without technical support." In this sense, he clarified the freshness of the fish can not be related to the skin condition of the canned product.
"What determines the freshness is the chemical analysis of TVN and histamine of the raw material when it reaches the plant," the Canners Committee representative explained.
The loosening of the skin in the final product "is typical of the cooking and draining stages of anchovy products but in no way is it a crucial indicator of freshness," he stressed.
He also highlighted that "during the manufacturing, sterilization and storage stages there are rigorous quality tests to ensure the safety of the product until its consumption."
Furthermore, Ferreyros stated that "the presence of gonads (roe), kidney and spine is mixed up with the possibility that the product generates risks when being consumed."
"We should note that all canned whole fish is processed with the spine, he pointed out. In addition, following the Peruvian Technical Standard and the Codex Alimentarius, the presence of a minimum residual percentage of viscera is accepted, which does not represent a health risk (on the contrary, it is a fatty acid and iron supply). "
Based on the arguments presented, SNP believes that Baca´s charges about these canned products are dangerous or affect people’s health, they are unfounded.
|Anvhovy fishing. (Photo: SNP)
Following the complaints, the National Fisheries Health Service (Sanipes) issued a report on the quality of canned products sold in supermarkets in Peru that belong to the brands Baca remarks.
"All the canned products from our associated companies that have been analyzed showed satisfactory results. What reiterates the quality of our products," said Ferreyros.
He also regretted that Gustavo Baca's statements contradict "the great effort that the industry has been making for over 10 years."
In 2011, Perú exported about 69 million cans of anchovy and sold about 30 million cans in the domestic market.
"There are millions of consumers that are satisfied with this product and are steadily demanding a higher volume," the entrepreneur concluded.
- Warnings of poor quality canned anchovy
By Analia Murias