THANKS TO THE QUALITY OF ARGENTINE WHEAT, FOR OUR DAILY BREAD
The difference and added value is in the quality of Argentine soil. Senasa
works to ensure quality and health that characterizes our crops worldwide.
Thursday June 6, 2019
Buenos Aires - A food that never fails in the tables of the Argentines is
bread. At breakfast, at lunch, at lunch or dinner, always accompanies
almost every meal well. To assemble a toast, a sandwich, dip in sauce pasta
or eat even as pudding.
Currently, there are different ways to prepare them. There are even
machines that facilitate domestic manufacture. Many venture and use
homemade ways to make breads field, hamburger or baguettes. And instead of
using wheat flour, implement the use of whole wheat flour, almond, or rye.
Bread flour is obtained is the result of grinding grain cereal,
pseudocereal, dried fruit or vegetable. The largest proportion of Argentine
meal consumption corresponds to that derived from wheat. The provinces most
concentrated production of wheat flour are Buenos Aires, Cordoba, Santa Fe,
Entre Rios and La Pampa. Its harvest takes place between the months of
December to March each year, depending on the start of the planting date.
In the domestic market, much of the wheat flour is mainly used to make
traditional bread bakery. The end result we see in the commercial advance
has a number of controls to evaluate and ensure quality. To consolidate the
criteria there are established protocols set out in the regulations that
establish themselves as producers must abide.
The National Health Service and Food Quality (Senasa) works to ensure
quality and health that characterizes our crops worldwide. Not only
Argentines enjoy crop of Argentine soil, it should be noted that Brazil
remains the largest buyer of wheat flour because it imported a record
volume of this Argentina production during 2018, with nearly 6 million tons
over 1300 millions of dollars.
Senasa's Plant Laboratory has recognition by the Ministry of Agriculture,
Livestock and Food Supply (MAPA) of Brazil for analysis of wheat quality
parameters, required for the export of the product from our country to the
destination.
Always together with producers, the movement of the food chain, respecting
the unification and systematization of criteria, consolidates foreign
markets. The quality of the grain produced in the country make our daily
bread have a unique and unmistakable flavor desired by many international
buyers.
works to ensure quality and health that characterizes our crops worldwide.
Thursday June 6, 2019
Buenos Aires - A food that never fails in the tables of the Argentines is
bread. At breakfast, at lunch, at lunch or dinner, always accompanies
almost every meal well. To assemble a toast, a sandwich, dip in sauce pasta
or eat even as pudding.
Currently, there are different ways to prepare them. There are even
machines that facilitate domestic manufacture. Many venture and use
homemade ways to make breads field, hamburger or baguettes. And instead of
using wheat flour, implement the use of whole wheat flour, almond, or rye.
Bread flour is obtained is the result of grinding grain cereal,
pseudocereal, dried fruit or vegetable. The largest proportion of Argentine
meal consumption corresponds to that derived from wheat. The provinces most
concentrated production of wheat flour are Buenos Aires, Cordoba, Santa Fe,
Entre Rios and La Pampa. Its harvest takes place between the months of
December to March each year, depending on the start of the planting date.
In the domestic market, much of the wheat flour is mainly used to make
traditional bread bakery. The end result we see in the commercial advance
has a number of controls to evaluate and ensure quality. To consolidate the
criteria there are established protocols set out in the regulations that
establish themselves as producers must abide.
The National Health Service and Food Quality (Senasa) works to ensure
quality and health that characterizes our crops worldwide. Not only
Argentines enjoy crop of Argentine soil, it should be noted that Brazil
remains the largest buyer of wheat flour because it imported a record
volume of this Argentina production during 2018, with nearly 6 million tons
over 1300 millions of dollars.
Senasa's Plant Laboratory has recognition by the Ministry of Agriculture,
Livestock and Food Supply (MAPA) of Brazil for analysis of wheat quality
parameters, required for the export of the product from our country to the
destination.
Always together with producers, the movement of the food chain, respecting
the unification and systematization of criteria, consolidates foreign
markets. The quality of the grain produced in the country make our daily
bread have a unique and unmistakable flavor desired by many international
buyers.