Quality
The quality of seafood products from these West African regions rests on several essential pillars. Right from the moment of capture, a rigorous selection process is put in place, favoring sustainable and selective fishing methods.
Vessels are equipped with modern technology to precisely target the desired species, minimizing by-catches. Each fish is individually inspected, eliminating specimens of inadequate size or quality.
Freshness is guaranteed by an immediate cold chain, with rapid cooling to 0-2°C as soon as it leaves the water, preserving the organoleptic and nutritional qualities of marine products.
Traceability
The traceability system in place is organized to meet current standards. Each batch of product is given a unique identifier enabling it to be traced back to the exact fishing area, date and time of capture, vessel, fishing method and initial storage conditions.
At every stage - from capture to export - a detailed report is generated, including temperature parameters, sanitary conditions and controls carried out. This total transparency meets the most stringent requirements of European and international regulations.
Certifications
Several international certifications validate the quality and sustainability of marine products:
- MSC (Marine Stewardship Council) certification: Guaranteeing sustainable and responsible fishing
- ASC (Aquaculture Stewardship Council) certification for aquaculture production
- HACCP (Hazard Analysis Critical Control Point) certification for food safety
- ISO 22000 standards for food safety management
- GlobalG.A.P certification for responsible farming and fishing practices
These certifications involve regular audits, strict controls and continuous improvement of fishing and processing practices. They cover not only technical and sanitary aspects, but also environmental and social dimensions, guaranteeing ethical and responsible production.
Health checks
Sanitary controls are carried out at multiple levels. Accredited laboratories carry out exhaustive microbiological and chemical analyses. Each batch undergoes rigorous testing to identify :
- The possible presence of contaminants
- Mercury levels
- Bacterial load
- Nutritional composition
These analyses are documented and archived, ensuring complete transparency and traceability all the way to the end consumer.
