Quality

“We only use original first, second and third generation seeds which guarantee the purity of its features”


Prodeman has three modern and well-equipped laboratories where the physical and chemical product's properties are determined. Furthermore, successfully audits have been made by important international companies.

Excellent professionals carry the chemistry and bromatology area through. And in every stage of the production is carried out BPA, BPL, BPM, MIP, POES, HACCP and BRC Version 5.

In the laboratories the physical and chemical properties of the peanut are checked once it arrives from the farm, during the selection process and on the batches ready to be exported.

Prodeman also has two HPLC equipments for aflatoxines detection, with which they have successfully been part of the FAPAS inter-laboratory Proficiency Test in Peanut Aflatoxines. Recently, a third laboratory was built. It is dedicated to microbiological analysis for the final product testing. This laboratory is equipped with a Gas Chromatography Unit and with an Agtron Colourimeter.

Prodeman has three modern and well-equipped laboratories.





Laboratory processes specifications:

  • Acidity and Peroxide determination.
  • HPLC or Aflatoxine Detection System. They are controlled when the peanut arrives from the farm. Every container is tested and no product is downloaded before its testing.
  • Every batch of a final product of every type (raw, blanched, toasted, fried, kernel, etc.) is tested again.
  • Gas Chromatography Unit: it's used to determine the peanut oleic – linoleic relation. It is also useful to detect a possible pesticide residue.
  • Agtron Colourimeter: it is used to measure the colour of the different products (kernel toasting level, peanut toasting level, mash and butter colour, etc.).
  • Peanut physical properties determination: not only from the incoming trucks, but also from the production process and from every final product batch.
  • Microbiology: a highly trained professional team is dedicated to microbiological analysis so that the final product has an excellent quality.
  • Trained professionals determine the germinative power of all seeds (all of them original first, second and third generation).