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Visit to the Port of Vigo with importers from Hong Kong

On April the 1st I visit the Port of Vigo along with Mr. Gerald Lee from Pomegranate and Ms. Janice Cheung from Angliss Macau: the purpose of the visit was for them to know one of the most important fishing port in the world, and to meet a number of companies dealing with fresh and frozen fish and seafood which were interested in exporting to Hong Kong and Macau.

We were welcomed by the President of the Port of Vigo, Mr. Ignacio López-Chaves, who showed us the main Port facilities and the Trade Market placed in there. 

A very interesting visit which was followed up by a number of meetings with the above mention companies.

The visit was reported by a number of local newspapers such as the Faro de Vigo, a copy of which is attached.  


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TENDENCIES FOR THE IBERICO SECTOR - FEBRUARY 2015 

A report outlining some of the factors that have made an impact in the last few years on the prices of pork Iberico products, and some comments on expectations for the months to come. Click on "more" below to access.


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Tendencias del sector del cerdo ibérico - Febrero 2015

Informe mostrando algunos aspectos de la evolución del mercado del cerdo ibérico en los últimos años, y cómo han afectado a los precios de los jamones ibéricos curados, incluyendo algunos comentarios sobre las expectativas del sector en este sentido. Click en "more" para acceder a él. 

 


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Full English translation of the Quality Norm regulating the production of iberico products

This is a free translation of a Spanish Law regulating the production of iberico products which intends to transmit the content as literally and precisely as possible. However, it is not an official translation as should not be considered at such.

A summary of the content that it is considered to be more relevant for people and companies dealing with this type of products is also available at another post. However, because of the many questions on different aspects that have been asked by clients and other colleagues, it was decided that a full version could be of help for consultation purposes. 

Click on the heading or on More (below) to access it.  


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A summary of the Quality Norm regulating the production of iberico products

This is a summary of the Quality Norm regulating the production of iberico products, with those aspects that have been considered more relevant for those dealing with these type of products.

A full version of the Norm is available on the previous post.

Click on the heading or on More (below) to access it.  


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THE IBERICO PIG SECTOR (II)

One of the characteristics that make this sector a highly complex one is the enormous difficulties of controlling and maintaining stocks at appropriate levels:


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THE IBERICO PORK SECTOR (I)

Some of the most distinguishable Spanish food products comes from the iberico pigs: iberico hams, shoulders, chorizo, salchichon, loin, and fresh meat like pluma or secreto. Any one reading this blog will already be aware of these products.

An explanation of the factors that make this sector a very complex one will be attempted here.


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Welcome to my blog

The blog section of nomox website comes to live with the only purpose of informing about the Spanish food sector from an independent point of view.


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