Quality control

Periodically made to qualified laboratory analysis, such as the INP to monitor product quality based on technical parameters such as moisture, fat, protein, among others.

The parameters considered for flour are moisture, fat, protein, among others, in the case of oil are considered the acidity, moisture and density. As we strongly believe that quality should take priority in our products, we apply strict quality control that includes monitoring of temperature and moisture levels in all stages of production.

The subsidiary in Ecuador of World Survey Services (WSS), verifies and certifies the quality of the flour is exported.