Traceability

THE PRODUCTION PROCESS

OUR ABIDJAN FACTORY

WHY ABIDJAN?

Because it is the most important west African port for the tuna trade and near where we fish. This means we can process the fish while it is at its freshest.


DISTINCTIVE FEATURES

We process the tuna using Italian technologies and recipes, flanked by local work managed with international criteria.
The end product thus preserves all the advantages of a product processed near where it was fished.

FACTORY CERTIFICATION

ISO9001:V2008 certified, BRC and IFS certifications, application of HACCP standards, regular audits by certifiers, customers and external technical specialists and in-house laboratory for ISO/IEC17025 analyses certified by TUNAC, – the only authorised food hygiene control authority in Ivory Coast.

WHERE WE FISH

The FAO (Food and Agriculture Organisation) has divided the world into various zones, each identified by a number.

This number is indicated on the packaging and enables the place of origin of the fish to be traced. Airone fishes in the FAO 34 (Eastern Central Atlantic) and FAO 47 (South East Atlantic) zones, ideal for the abundant presence of tuna.

The Abidjan factory

THIS IS HOW WE TAKE CARE OF YOUR TUNA STEP BY STEP

1.

The tuna is fished and frozen directly on board the fishing boats in a solution of water and salt at a temperature of 18/21°C below zero, following procedures complying to European standards and regulations.

2.

The tuna is then transferred from the hold of the fishing boats to the Abidjan factory without further handling.

3.

There it is thawed slowly and gradually in running water, then cooked in water or steam using simple natural methods.

4.

The fish is then cleaned exclusively by hand.

5.

After cleaning, the tuna is checked again and if any residual bones or skin are found, these are removed, again strictly by hand (second cleaning).

6.

Now the tuna is ready to be placed in the can. The fillets are cut into slices of the required thickness and canned immediately.

7.

The dispensers now add the established quantity of oil and salt and the cans are ready to be sealed.

8.

The closed can then undergoes sterilisation at a temperature of 110-120° C to eliminate any potentially harmful microorganisms and give the product long-lasting stability.