|
|
|
Our cooperative structure
has, since its creation, been committed to the practice of responsible
and sustainable agriculture. Thus the Cana/Caval Cooperative Union, with
the assistance of its vets, its agricultural technicians, its agronomic
engineers and its four laboratories, allows each and every farmer to benefit
from the very best livestock farming techniques. Each phase of the industry
is committed to an approach intended to improve the quality of our products.
Three principles underpin this approach:
Principle No. 1: Information
|
|
|
|
|
|
|
|
|
|
 |
|
|
At
agricultural level, every plot is vectorised for complete computer registration
of inputs. At the farm, the animals are identified. For cattle, a passport
is issued at the latest eight days after they are born. This will follow
them throughout their lifetime. In the plant, the cattle passports are numbered,
pigs are tattooed. A batch number is allocated to each carcass. This information
is constantly updated throughout the lifetime of the meat: this is traceability.
Thus, each animal can be traced right back to its original farm, by identifying
each key moment in its lifetime. This traceability makes it possible to
control the farming and feeding conditions. |
|
|
|
|
Principle No. 2: Animal welfare and protection of the meat |
|
|
|
|
|
|
|
|
On
the farms, the animal rearing buildings are integrated as well as possible
into the environment. They are designed to protect the welfare of the animals
(free movement, straw bedding, sufficient ventilation, etc.). |
|
|
|
 |
|
|
|
|
The
animal feeding is controlled by the vets, technicians and agronomic engineers
in the group. It is based on silage and feeds produced on the farm. Additional
feeding is indexed. It must be free of growth antibiotics. |
|
|
|
|
|
Our own
feed plants design tailored animal feeding that complies with the most stringent
health regulations. Finally, most of our farmers are members of the "Programme
de Maîtrise des Pollutions d'Origine Agricole" (Programme to limit agricultural
pollution).In the plant, hanging times are respected. pH controls are systematically
conducted. The quality department and laboratories carry out bacteriological
controls on a daily basis. Finally, the refrigeration system is strictly
monitored (regular checks on unit temperature). |
|
|
|
|
 |
|
|
|
Principle
No. 3: Control
On the farm, the manuring plans
are computerised and samples of plants intended for animal feeding are taken
to determine the exact doses required by the fodder. The soil is analysed
to assess its exact fertiliser requirements. Vets and technicians regularly
inspect the livestock on the farm, with the aim of improving the quality
of the meat, the quality of the feeding and health requirements in order
to reduce the levels of veterinary treatment. Effective prevention often
has better results on animal health than the use of veterinary medicines.
In the plant, quality controls are conducted according to the standards
of the international HACCP regulation (Hazard, Analysis, Critical, Control,
Point). Thus, each point of the process identified as potentially at risk
is signalled and analysed to eliminate any danger to health. Obviously,
our plants are also inspected daily by the National Veterinary Department
and also by independent bodies (SGS, Qualicert, Ecocert, Qualité France,
etc.). |
|
|
 |
|
|
On
the strength of these three principles, we are able to offer every consumer
meats that are healthy, safe and full of flavour. Obviously, this approach
is quite rightly being extended to meat produced by organic farming, in
which we are one of the main players in France.
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
