Nowadays, Spain is one of the main producers of preserves in the world, where the variety of canned foods ranges from fruits to meats, seafood and vegetables. Due to this, in recent years gourmet-style preserves have gained significant market share. Unlike the industrialized preserves, those of artisan origin that are made with local products, which are planted and harvested a few kilometers from their distribution, have taken a leading role in the circular economy of Spain.
Gourmet preserves have appeared as an exquisite alternative for the most demanding palates. The production system is what differentiates these gourmet preserves from the standard ones, since an artisanal process that mixes the extensive Spanish culinary tradition and its native products is followed, which result in a unique origin denomination. An example of this would be the anchovies from Mingo de Santoña, produced in Cantabria and recognized as the best in the area.
Another important feature is the packaging, which fulfills the same function in both preserves but which is increasingly more attractive in the case of gourmet preserves, making the product an object of desire and even decoration.
Regulations and tradition in canning
However, artisanal production does not exempt the small producer from risks due to non-compliance with current regulations, that stipulate the demanding quality requirements for food preservation and labeling that guarantee safe food for the consumer.
At TERRA Food-Tech® by RAYPAwe produce compact autoclaves for preserves designed for the cooking, sterilization and pasteurization of canned foods using a temperature probe placed on a product sample. This allows a perfect control of the process preserving the organoleptic properties, minimizing possible changes in the nutritional characteristics of the packaged product and complying with all the requirements and standards of the food industry. For more information, contact our sales team.
