• What are CIF and FOB?
• What is the “NCM”? Which codes refer to fresh and processed beef, and offals?
• What are Hilton Quotas?
• What is the “General List”? What are “Specific Lists”?
• What is APPCC or HACCP?
• What are PPHO?
• What is GMP?
• What is SISBOV?
• What is Traceability?
• What is the World Organization for Animal Health (OIE)?
• How to convert metric tonnes into carcass weight equivalent tonnes?
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• What are CIF and FOB?
CIF (Cost Insurance Freight) - the supplier is responsible for the freight, fitting to the supplier give a document for the purchaser can rescue the product before courrier. This cost consists in the budget of the supplier.
FOB (Free On Board) - the supplier became responsible (contractually) for the goods until delivery, in the date and hour, to the courrier chosen by the purchaser. This price is not part of the budget of the supplier, it will have to be calculated by the purchaser according to the freight service that it chose.
In the FOB, all the costs, legal disembarrassments and responsibility of the load belong to the supplier. That ceases in the same time as the delivery are done to the company of courrier contracted by the purchaser, in the combined hour and place according to contract. If the supplier to lose the stated period of delivery to courrier, this damage is not of responsibility of the purchaser. Cost FOB does not consist in budgets of supply of the merchandise, this cost must be calculated to the part, for the customer.
In the CIF, all the logistic one, disembarrassments and etc., are the incubency of the supplier that only must supply the withdrawal guide the similar customer of whom this can remove the order next to courrier in question.
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• What is the “NCM”? Which codes refer to fresh and processed beef, and offals?
“NCM” is the Common Nomenclature of Mercosul, a and Venezuela customs Union formed by Brazil, Argentina, Paraguay,Uruguay. The NCM is an eight-digit systems based on the Harmonized Commodity Description and Coding Systems (HS) developed and maintained by the World Customs Organization. Thus, the first six digits of the NCM are formed by the HS, with the final pair corresponding to specific attributes with in Mercosul.
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• What are Hilton Quotas?
Hilton Quotas are allocated by the European Union to various countries that export unprocessed beef, in natura, be it fresh, chilled, to countries within the EU. The quotas carry a 20% ad valorem import duty. Brazil’s quota is 5,000 tonnes (metric tons) per year.
Commission Regulation (EC) nº 810/2008:
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:219:0003:0016:EN:PDF
Portaria (SECEX) nº 25, 11/27/2008:
PDF Download
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• What is the “General List”? What are “Specific Lists”?
The General List of exporting meatpackers contains all meatpackers authorized to export meat. Specific Lists are lists of meat packers authorized to export to certain markets that require specific procedures relating to the production and exportation of beef. Among examples of countries/markets that have additional requirements and have Special Lists of authorized exporting meat packers are the European Union, the United States and Russia.
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• What is APPCC or HACCP?
APPCC is the acronym for “Análise de Perigo e Pontos Críticos de Controle”, the Portuguese-language equivalent of “Hazard Analysis and Critical Control Points” – HACCP – analysis. This is a control system which addresses foodstuffs security through the analysis and control of physical, chemical and biological risks, from the production of the raw material through supply and handling, manufacture, distribution and consumption of the finished product. This system is based on the seven following principles:
Principle 1 – Conduct a risk analysis.
Principle 2 – Determine the critical control points (CCPs).
Principle 3 – Establish critical limits.
Principle 4 – Establish inspection procedures.
Principle 5 – Establish corrective actions.
Principle 6 – Establish verification procedures.
Principle 7 – Establish procedures for registration and documentation.
All meat packers that are members of Abiec operate HACCP programs at their various premises.
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• What are PPHO?
PPHO are Standard Procedures for Operational Hygiene (“Procedimentos Padrão de Higiene Operacional” in Portuguese) that must be developed and implemented in all establishments in the food sector. There are four regulatory requirements for PPHOs. They are:
- Implementation and inspection;
- Maintenance;
- Corrective actions; and
- Registry.
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• What is GMP?
GMP is the acronym for Good Manufacturing Practises, or “Boas Práticas de Fabricação” in Portuguese. These cover a series of measures that must be adopted by food industry producers to guarantee sanitary quality and to ensure that food products comply with technical regulations. Brazilian federal sanitary legislation provides general regulation of these measures, application to the food industry as a whole, and specific regulations for sectors of industry which process specific types of food.
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• What is SISBOV?
SISBOV is the Brazilian System for Identification and Certification for Original of Bovine Catlle and Buffaloes.
SISBOV. It comprises a series of actions, measures and procedures that have been adopted to characterize the origin, sanitary condition, production and productivity of the Brazilian meat sector and the safety of foodtuffs flowing from this sector of the economy.
The goal is to individually identify, register and inspect all bovine and buffaloy in Brazil, be they locally born or imported. The procedures adopted to this end must have prior approval from the Ministry of Agriculture, Livestock and Food Supply – MAPA.
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• What is Traceability?
Traceability for an animal consists of monitoring and registering all events, handling, transfers and movements that take place during its life, from the moment of birth or identification through to slaughter or death from other causes.
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• What is the World Organization for Animal Health (OIE)?
The OIE (“Organização Mundial de Saúde Animal” in Portuguese) is an intergovernmental organization created in 1924 to ensure zoosanitary transparency around the world and the sanitary safety of international trade by drawing up sanitary rules applicable to the commercial exchange of animals and animal products.
The OIE publishes a list of ailments that are subject to compulsory notification, among them Foot and Mouth Disease (FMD), Mad Cow Disease (Bovine Spongiform Encephalopathy – BSE), and Rinderpest.
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• How to convert metric tonnes into carcass weight equivalent tonnes?
For processed meat:
Total processed weight x 2.5 = carcass-weight-equivalent
For unprocessed meat:
Meat bone-in – multiply by a factor of 1.0
Boneless meat – multiply by a factor of 1.3
Total carcass-weight-equivalent = boneless meat + meat bone-in
