The Ministry of Environment and Natural Resources has presented a guide on the technical criteria for the design and construction of butchers and slaughterhouses and the management of wastewater and solid waste.
From a statement issued by the Ministry of Environment (MARN):
Slaughterhouses are the first link in the meat industry, because it is in them that meat for human consumption is obtained, therefore they need to operate using quality standards and all facilities must meet the requirements of proper operation, in order to ensure the health of the population and environmental protection.
US beef, pork and chicken meat produced without the use of antibiotics currently represents 5% of the market and there is a growing demand from consumers.
A preference for meat that has not received antibiotics during its production process is growing in the US, where "... in 2012, 72% of people said they were extremely or very concerned about the widespread use of antibiotics in feed for animals. "
A cooling technique is being designed which allows for longer storage of agricultural products obtaining an optimum temperature of 0 degrees throughout the cooling area.
From a statement issued by the Foreign Trade Promotion Office of Costa Rica (Procomer):
Permachill is a new cooling technique developed by the Dutch company TOP bv. The technique in question cools in a stable manner and achieves an optimum temperature of just above 0 degrees throughout the cooling zone. This ensures that the produce can be stored longer and suffer fewer losses compared to traditional cooling technologies. According to the company this is an interesting solution for all participants in the distribution chain, both for reasons of economy and sustainability.
A new technology has been developed which reduces the moisture emitted by fruits and vegetables when processing dry products.
From a press release issued by the Costa Rican Foreign Trade Promotion Office:
Taura Natural Ingredients, a company which is a world leader in concentrated fruit products, has developed a series of products such as fruit pieces, flakes and pastes using Ultra Rapid Concentration (URC ®).
On May 5th-6th breeders from different countries will meet in Costa Rica to discuss issues of reproduction, marketing and sustainability in the production of buffalo meat.
From a press release issued by the Costa Rican Association of Buffalo Breeders:
"At this time when the country continues to grow steadily in the development of the buffalo cattle, Costa Rica will be hosting the VII Buffalo Breeders Symposium of the Americas and Europe, which will bring together experts breeders from different countries around the world to cover four major themes during their meeting: Marketing and Sales, Legislation, Health and Reproduction and Entrepreneurship and sustainability.
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