Argentine Beef - Labelling

Labelling

Food Safety or Quality labels are rarely used in Argentina and a major initiative has been called for on this issue. There is no label certified by the government. The unsatisfactory situation concerning Food Safety becomes immediately clear by looking at the fact that the Argentine National Inspection Services audited and approved only 35 slaughterhouses in 2003 on Good Manufacturing Practices and Hazard Analysis and Critical Control Point (HACCP).

However, farmers as well as the export industry started to realize that there is a steadily increasing demand for safer and more reliable brands. To meet customer expectations, several initiatives have been taken. There are certificates handed out by private organizations, such as breed associations. For instance, the Argentine Angus Association established a Carne Angus Certificada to ensure that only meat coming from an Angus is described as Angus. Furthermore, the association supports other certificates like the Ternero Angus Certificado.

Besides the breed associations, different pilot projects have been initiated. The Pampas Del Salado project is an example of these; its approach has been to ear-tag calves in order to assure their origin and quality. However, most of those projects have only scant participation; certificates and labels will only gain reputation and acceptance among consumers only if there is a sufficiently large percentage of producers participating.