Parintins Dairy receives certification and can sell artisanal cheeses throughout Brazil

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In August, the butter cheese produced by Leiteria Macurany, from Parintins, was voted the best in the world at the 3rd Expoqueijo Brasil

Parintins (AM) – Leiteria Macurany, supported by the Micro and Small Business Support Service (Sebrae/AM), received, through the Agricultural and Forestry Defense Agency of the State of Amazonas (Adaf), on Saturday (11), the Art Seal Certification . With the certification granted, Macurany can now sell its artisanal cheeses throughout Brazil.

In August, surpassing more than two thousand competitors, the butter cheese produced by Leiteria Macurany, from Parintins, was voted the best in the world at the 3rd Expoqueijo Brasil – Araxá International Cheese Awards.

The product genuinely from the land of Caprichoso and Garantido cattle, the only one with quality certified by the Municipal Inspection Service (SIM), of the City of Parintins, won the Gold Award, in the Mixed Category, in Araxá, Minas Gerais.

In addition to butter cheese, Leiteria Macurany has other award-winning products: dulce de leche and coalho cheese were champions at the VII Agribusiness Fair at Nilton Lins University, in Manaus. Both products are the winners of the 44th Amazonas Agricultural Fair Exhibition (Expoagro) and the 35th Parintins Agricultural Fair Exhibition (Expopin).

“We received the Arte Seal, which gives us the possibility of reaching new markets. For small producers like us, this is a big step,”

said the owner of Leiteria Macurany, Isandrey Azêdo.

The Certification

To obtain the Art Seal, interested establishments must have an active registration with the Federal (SIF), State (SIE) or Municipal (SIM) Inspection Services; enter the electronic National Registry System for Craft Products (CNPA) and file the petition along with the documents necessary for technical analysis. According to Decree No. 9,918/19, which regulates Law No. 13,680/18, responsible for providing for the inspection process of artisanal food products, for food products to be considered artisanal, some requirements must be met.

Among these, the need for the raw material to have a determined origin, that is, produced on the property where the processing unit is located; the adoption of techniques and devices that value human work to the detriment of automation; compliance with good practices to guarantee safe food for consumers; and the adoption of good agricultural practices by raw material production units.

*With information from consultancy

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