[Volver al Grupo Administrador de Proyectos] [Home]   Nombre Título Organización Dirreción Ciudad Estado/Provincia Código Postal País Teléfono Correo Electrónico 1)  ¿Planea su empresa exportar los productos procesados en este planta, si es        así a cuales paises?                                         2)  ¿Cuales especies de animales planea sacrificar?           Reses Cerdos OvejasOtros 3)  ¿Cuantos animales por hora planea sacrificar?           Reses   Cerdos   Ovejas   Otros 4)  ¿Hará usted sacraficio ritual?           Halal           Kosher 5)  ¿Despachará su planta los canales inmediatamente después del beneficio?           Si  No 6)  ¿Refrigerará la planta los canles después del beneficio?           Si  No 7)  ¿Cuantos canales serán refrigerados al mismo tiempo y por cuanto tiempo?           Cuantos canales           Por cuanto tiempo 8)  ¿Cual debe ser la tempuratura interna de los canales?           Temperatura interna ºC           Horas para alcanzar la temperatura 9)  ¿Planea la planta recuperar las víceras?           Sesos Cabezas/Carne de Cachete Higado           Patas Lenguas Corazónes Diafragma           Lomito de Traste Riñones Timo Rabo 10)  ¿Planea la planta recobrar los siguientes productos?           Sangre entera Plasma Intestinos guesos           Vesícula Intestinos Estómagos           Esófagos Grasa comestible 11)  Si sacrifica cerdos, la planta va a:           Escaldar Descuerar Los dos 12)  Si sacrifica reses y ovejas, ¿Qué va a hacer la planta con los cueros?           Salar y almacenar en planta           Despachar diariamente a una tenería           Instalar una planta de curado y descarnado para los cueros 13)  Si se va a realizar el desposte de canales en este sitio:           Cuartos traseros de res           Horas de trabajo por día           Cuantos turnos por día 14)  Liste separadamente, los cortes a efectuarse en la planta:           Cuartos traseros de res:                     Cuartos delanteros de res:                     Lados de puerco:           15) ¿Se van a realizar despostes ulteriores en la planta?           Si No 16)  Liste los productos a ser fabricados de cerdos:           Jamones Tipo           Volumen diario           Tocino Tipo           Volumen diario           Embutidos frescos de cerdo Tipo           Volumen diario           Embutidos Ahumados Tipo           Volumen diario           Otros productos de cerdo:                     Productos curados secos:           17)  Liste los productos van a ser rebanados y empacados en el sitio:           Cortes de músculo completo:                     Productos molidos gruesos:                     Productos molidos finos:                     Productos emulsificados:           18)  Si los productos van a ser rebanados y empacados en el sitio:           Rebanados/apilados Paquetes/min.           Rebanados/desplegados Rebanadas/paq.   Paquetes/min 19)  Tipo de empaque a utilizar:           Cámara de vacío Rollo Skin pack           Atmósfera modificada 20)  Recuperación mecánica de la carne de todos los huesos:           Si No 21)  Productos reestructurados o en hojuelas:           Si No           Liste de productos:           22)  Productos de larga Duración:           Si No            Lista de productos:           23)  Enlatados a realizarse en la planta: Si No           Tamaño de la latas           Volumen por hora           Lista de productos:           24)  Aprovechamiento de productos no comestibles a ser ejecutados en la        planta: Si No           Materia prima a ser procesada:           Reses Cerdos Ovejas 25)  Volumen de materia prima por día(kilos)           Horas trabajadas al día 26)  Productos terminados:           Sebo Harina de hueso Harina de Sangre           Otro:           27)  Por favor, incluya cuaiquíer comentario, preocupación o factores que no        hayan sido cubiertos arriba.

LeFiell Company, Inc.
5601 Echo Avenue
Reno, Nevada 89506
Phone (775) 677-5300
Fax (775) 677-5319
meatsys@lefiellco.com

©Copyright LeFiell Company, Inc. 1999

• name: alfredo zambrano sandoval
• title: contador
• organization: frituras san pedro
• address: 14 norte n, 831
• city: acatzigo . pue.
• state_province: puebla
• postal_code: 75150
• country: mexico
• work_phone: 01249 42 40866
• e_mail: alfredo @prodigi.net.mx
• export_country_1: estados unidos
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs: ON
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour: 1000
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing: ON
• Kosher_killing:
• shipping_carcasses_immediately_yes: ON
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 1000
• number_hours_chilled: 24
• internal_temperature_celcius: 8
• hours_to_reach_temperature: 24
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning: ON
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day: 8, 8
• number_shifts_per_day: 11
• further_processing_at_this_plant_yes: ON
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no: ON
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering: ON
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: 1000
• end_product_tallow: ON
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 19 Jun 2005
• Time: 19:49:21
• Remote Name: 200.65.52.226
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)

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emulsified_products

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sancocho

additional_comments

chicharones de cerdo y mantecas

• name: marlen yepez
• title: inboca
• organization: inboca
• address: barquisimeto
• city: barquisimeto
• state_province: lara
• postal_code:
• country: venezuela
• work_phone: 04145234580
• e_mail: marlen_yepez@yahoo.com
• export_country_1: no
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing: ON
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius: 2
• hours_to_reach_temperature:
• recovering_brains: ON
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm: ON
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread: ON
• recovering_tails: ON
• recovering_whole_blood: ON
• recovering_plasma: ON
• recovering_bung_gut:
• recovering_bladders: ON
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus: ON
• recovering_edible_fat: ON
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum: ON
• rollstock: ON
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering: ON
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Oct 2005
• Time: 11:26:45
• Remote Name: 200.31.147.46
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

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list_canned_products

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additional_comments

los datos no completados es por falta de informacion favor enviar respuesta lo mas pronto posible al correo electronico .... gracias

• name: Ing. Erwing Acosta
• title:
• organization: Corpofalcon
• address: Calle Garces con Calle Ampies, Edificio Curiel, Piso 1 Oficina 1 A y B
• city: Coro
• state_province: Falcon
• postal_code: 4101
• country: Venezuela
• work_phone: 02682516390
• e_mail: eisen_11@hotmail.com
• export_country_1: Aruba
• export_country_2: Curazao
• export_country_3: Bonaire
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep: ON
• slaughtering_other: caprinoº
• Beef_per_hour: 20
• Pigs_per_hour: 30
• sheep_per_hour: 30
• other_species_per_hour:
• Halal_killing: ON
• Kosher_killing: ON
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 1000
• number_hours_chilled: 72 horas
• internal_temperature_celcius: -5
• hours_to_reach_temperature: 1 hora
• recovering_brains: ON
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm: ON
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread: ON
• recovering_tails: ON
• recovering_whole_blood: ON
• recovering_plasma: ON
• recovering_bung_gut: ON
• recovering_bladders: ON
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus: ON
• recovering_edible_fat: ON
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant: ON
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant: ON
• sides_fabricated_per_hour:
• working_hours_per_day: 8, 8
• number_shifts_per_day: 2
• further_processing_at_this_plant_yes: ON
• further_processing_at_this_plant:
• manufacturing_hams: ON
• type_of_ham: pierna y espalda
• volume_of_hams_per_day: 5000 kg
• manufacturing_ham: ON
• type_of_bacon:
• volume_of_bacon_per_day: 1500 kg
• manufacturing_fresh_pork: ON
• type_of_fresh_sausage: costillitas, pernil
• volume_of_sausage_per_day: 5000 kg
• manufacturing_smoked_sausage: ON
• type_of_smoked_sausage: chuleta y costillita
• volume_of_smoked_sausage_per_day: 1200
• sliced_and_stacked: ON
• packages_per_minute:
• sliced_shingle: ON
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum: ON
• rollstock: ON
• skin_pack: ON
• MAPP: ON
• mechanical_recovery_from_all_bones_yes: ON
• mechanical_recovery_from_all_bones_no: ON
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no: ON
• shelf_stable_products_yes: ON
• shelf_stable_products_no:
• canning_yes:
• canning_no: ON
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes: ON
• inedible_rendering_no:
• inedible_beef_rendering: ON
• inedible_pork_rendering: ON
• inedible_sheep_rendering: ON
• volume_raw_materials_inedible_rendering:
• end_product_tallow: ON
• end_product_bone_meal: ON
• end_product_blood_meal: ON
• B1: Enviar
• Date: 29 Nov 2005
• Time: 15:20:43
• Remote Name: 201.249.121.5
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)

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additional_comments

• name: Mario Suarez
• title:
• organization: M&A International group
• address: Calle 3A No 64-49
• city: Cali
• state_province: Valle del Cauca
• postal_code: 0000
• country: Colombia
• work_phone: 572 3303128 o 315-4065878
• e_mail: intergroup@andinet.com
• export_country_1: Sur America
• export_country_2: Mercosur
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour: 650
• Pigs_per_hour: 250
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes: ON
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat: ON
• recovering_liver:
• recovering_feet: ON
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste: ON
• recovering_kidneys:
• recovering_sweetbread: ON
• recovering_tails:
• recovering_whole_blood: ON
• recovering_plasma: ON
• recovering_bung_gut: ON
• recovering_bladders: ON
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant: ON
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant: ON
• sides_fabricated_per_hour: si
• working_hours_per_day: 8/dia
• number_shifts_per_day: 1
• further_processing_at_this_plant_yes: ON
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes: ON
• inedible_rendering_no:
• inedible_beef_rendering: ON
• inedible_pork_rendering: ON
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 02 Jan 2006
• Time: 10:58:03
• Remote Name: 200.105.89.169
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 1.1.4322)

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additional_comments

estamos necesitando con base en su experiencia uan frigorifico - matadero para 650 reces dia y 250 porcinos dia, de be incluir cuartos frios o cuarto frio y cooker, esto espara granada - meta, por favor necesito de su respuesta a mas tardar el miercoles de esta semana ya que los dineros estan por leasing yestan esperando la porpuesta para ser ejecutada, incluir ademas tiempo de entrega, montaje, forma de pago

• name: francy castro pardo
• title: sacrificio de babillas
• organization: proyecto de grado
• address: calle 186 # 49-73
• city: BOGOTA- COLOMBIA
• state_province: BOGOTA
• postal_code:
• country: COLOMBIA
• work_phone: 0918426232
• e_mail: YETOGUTI@hotmail.com
• export_country_1: no
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: babillas
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Mar 2006
• Time: 12:18:02
• Remote Name: 200.31.91.77
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows 98)

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pork_side_cuts

other_pork_products

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emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: JORGE MUGURUZA CAVERO
• title: ARQUITECTO
• organization: PARTICULAR
• address: JR. PIURA 1022
• city: TINGO MARIA
• state_province: HUANUCO
• postal_code: 51
• country: PERU
• work_phone: 51-062-6710145
• e_mail: jmuguruz@gmail.com
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep: ON
• slaughtering_other:
• Beef_per_hour: 3
• Pigs_per_hour: 2
• sheep_per_hour: .5
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 20
• number_hours_chilled: 8h
• internal_temperature_celcius: 12
• hours_to_reach_temperature: 1
• recovering_brains: ON
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm: ON
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread: ON
• recovering_tails: ON
• recovering_whole_blood: ON
• recovering_plasma: ON
• recovering_bung_gut: ON
• recovering_bladders: ON
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus: ON
• recovering_edible_fat: ON
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant: ON
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant: ON
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 13 Mar 2006
• Time: 10:46:28
• Remote Name: 200.107.160.121
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 1.1.4322; InfoPath.1)

beef_hind_cuts

2

beef_forequarter_cuts

2

pork_side_cuts

2

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: Juan Sequeira Ulloa
• title: Ingeniero
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1: Mexico
• export_country_2: Centro America
• export_country_3: Japon
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 16 Jun 2006
• Time: 10:54:19
• Remote Name: 200.75.223.43
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name:
• title:
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour: 10
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing: ON
• Kosher_killing:
• shipping_carcasses_immediately_yes: ON
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 2
• number_hours_chilled: 5
• internal_temperature_celcius: 30
• hours_to_reach_temperature: 10
• recovering_brains: ON
• recovering_head_cheek_meat:
• recovering_liver: ON
• recovering_feet:
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood: ON
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 18 Jul 2006
• Time: 13:10:50
• Remote Name: 200.31.26.241
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.0; FDM)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: Niels Peters
• title: Gerente General
• organization: Corpit S.A.
• address: Zona Franca Metro
• city: Barreal de Heredia
• state_province: Heredia
• postal_code: 6587-1000
• country: Costa Rica
• work_phone: 011 506 2930698
• e_mail: npeters@corpitsa.com
• export_country_1: no exportar
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs: ON
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour: 120
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 960
• number_hours_chilled: 24 horas
• internal_temperature_celcius: 6
• hours_to_reach_temperature: 8 horas
• recovering_brains:
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm:
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma: ON
• recovering_bung_gut: ON
• recovering_bladders:
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus:
• recovering_edible_fat: ON
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day: , 8
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant: ON
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes: ON
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering: ON
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: 8000
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Nov 2006
• Time: 11:37:07
• Remote Name: 200.122.158.203
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 5.1; .NET CLR 1.1.4322; .NET CLR 2.0.50727)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

mitades pierna completa falda, chuleta, pierna delantera cabeza

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

Este es un proyecto que esta en sus inicios, el cliente esta en Costa Rica, ya es un grupo de porcicultores grande que tienen en el momento 800 cerdos por dia Queremos presentar un anterproyecto, costo aproximado de los equipos de mantanza y todos los rieles necesarios. Para el rendering hacer un comentario si con el volumen de 900 cerdos por dia seria rentable hacerlo Saludos Niels Peters Gerente General Corpit S.A.

• name: JOSE LUIS MONROY
• title: EMPRESARIO
• organization: GRUPO MONROY
• address: URB. EL SOLAR #155.VIA GUATAPARO
• city: VALENCIA
• state_province: CARABOBO
• postal_code: 2001
• country: VENEZUELA
• work_phone: 02418261002 /04144332418
• e_mail: joseluismonroy@cantv.net
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep: ON
• slaughtering_other:
• Beef_per_hour: 25
• Pigs_per_hour: 100
• sheep_per_hour: 15
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes: ON
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 500
• number_hours_chilled: 1dia
• internal_temperature_celcius: -2
• hours_to_reach_temperature:
• recovering_brains: ON
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm: ON
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread: ON
• recovering_tails: ON
• recovering_whole_blood: ON
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus:
• recovering_edible_fat: ON
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes: ON
• further_processing_at_this_plant:
• manufacturing_hams: ON
• type_of_ham:
• volume_of_hams_per_day: segun el equipo que ustedes tengan
• manufacturing_ham: ON
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork: ON
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage: ON
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked: ON
• packages_per_minute:
• sliced_shingle: ON
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum: ON
• rollstock: ON
• skin_pack: ON
• MAPP:
• mechanical_recovery_from_all_bones_yes: ON
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes: ON
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes: ON
• shelf_stable_products_no:
• canning_yes: ON
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes: ON
• inedible_rendering_no:
• inedible_beef_rendering: ON
• inedible_pork_rendering: ON
• inedible_sheep_rendering: ON
• volume_raw_materials_inedible_rendering: segun la planta que compremos
• end_product_tallow: ON
• end_product_bone_meal: ON
• end_product_blood_meal: ON
• B1: Enviar
• Date: 23 Nov 2006
• Time: 07:37:56
• Remote Name: 200.71.165.29
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 1.1.4322)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

para alimento concentrado para animales

additional_comments

ESTAMOS DESEOSOS DE QUE NOS ENVIE INFORMACION PARA PODER TOMAR MEJOR DECISION SOBRE EL EQUIPO A ADQUIRIR AQUI EN MI PAIS NO CONTAMOS CON ESTOS EQUIPOS E INFORMACION PÒR LO CUAL SE NOS DIFICULTA PODER CALCULAR MUCHO DE LO QUE NOS PREGUNTAN.GRACIAS

• name: MARIA CRISTINA OCAMPO CARRARA
• title: ESTRUTIOLOGA
• organization: LOS NOPALITOS
• address: carretera a zumpango Km 4.8
• city: TECAMAC
• state_province: ESTADO DE MEXICO
• postal_code: 55740
• country: MEXICO
• work_phone: 01591 91 601 83-82
• e_mail: los_nopalitos@yahoo.com.mx
• export_country_1: europa
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: AVESTRUZES
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes: ON
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver: ON
• recovering_feet:
• recovering_tongues:
• recovering_hearts: ON
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines: ON
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat: ON
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant: ON
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant: ON
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams: ON
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork: ON
• type_of_fresh_sausage: AVESTRUZ
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage: ON
• type_of_smoked_sausage: AVESTRUZ
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum: ON
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes: ON
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no: ON
• shelf_stable_products_yes: ON
• shelf_stable_products_no:
• canning_yes: ON
• canning_no:
• size_of_cans: 300 A 500 GR
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow: ON
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 09 Dec 2006
• Time: 15:13:10
• Remote Name: 200.65.211.176
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; FunWebProducts; .NET CLR 1.1.4322; HbTools 4.8.2)

beef_hind_cuts

PIERNAS DEL AVESTRUZ

beef_forequarter_cuts

HIGADO PARA PATE

pork_side_cuts

other_pork_products

dry_cured_products

DE AVESTRUZ

whole_muscle_cuts

EMBUTIDOS DIFERENTES

coarse_grind_products

HAMBURGUESAS Y EMPANADAS

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

POR FAVOR DE LA MANERA MÁS ATTE.,SOLICITO LA TOTAL INFORMACION DE UN RASTRO TIF Y EL EQUIPO NECESARIO PARA PODER ADQUIRIRLO . URGE PRONTA CONTESTACIÓN

• name: didier valencia
• title:
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Mar 2007
• Time: 12:53:26
• Remote Name: 190.4.17.201
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: didier valencia
• title:
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Mar 2007
• Time: 12:53:26
• Remote Name: 190.4.17.201
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: didier valencia
• title:
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Mar 2007
• Time: 12:53:27
• Remote Name: 190.4.17.201
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: didier valencia
• title:
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 10 Mar 2007
• Time: 12:53:27
• Remote Name: 190.4.17.201
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: Antonio Romero
• title: Matadero Industrial
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail: antonio1romero@gmail.com
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep: ON
• slaughtering_other:
• Beef_per_hour: 20
• Pigs_per_hour: 35
• sheep_per_hour: 40
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 300
• number_hours_chilled: 12
• internal_temperature_celcius: 3
• hours_to_reach_temperature: 6
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding: ON
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day: , 8
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes: ON
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no: ON
• canning_yes:
• canning_no: ON
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no: ON
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: 5000
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 04 May 2007
• Time: 13:38:20
• Remote Name: 217.216.158.190
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 1.1.4322; .NET CLR 2.0.50727)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

Quisiera información general sobre caracteríticas técnicas de las máquinas usadas en un matadero industrial de ganado . Se trata un proyecto fin de carrera. Gracias.

• name: JOSE LUIS MONROY
• title: DIRECTOR
• organization: MONROY GROUP (SERTECA)
• address: CALLE GUAYABAL C/C CEMENTERIO NAGUANAGUA
• city: VALENCIA
• state_province: CARABOBO
• postal_code: 2010
• country: VENEZUELA
• work_phone: 0582455718504
• e_mail: joseluismonroy@cantv.net
• export_country_1: no
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour: 08
• Pigs_per_hour: 10
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 150
• number_hours_chilled: 12horas
• internal_temperature_celcius: 5
• hours_to_reach_temperature: lo mas pronto
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm:
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread:
• recovering_tails: ON
• recovering_whole_blood: ON
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs: ON
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: si
• working_hours_per_day: 8
• number_shifts_per_day: 1 al comienzo
• further_processing_at_this_plant_yes: ON
• further_processing_at_this_plant:
• manufacturing_hams: ON
• type_of_ham:
• volume_of_hams_per_day: 2500 kg
• manufacturing_ham: ON
• type_of_bacon:
• volume_of_bacon_per_day: 700kg
• manufacturing_fresh_pork: ON
• type_of_fresh_sausage:
• volume_of_sausage_per_day: 2000
• manufacturing_smoked_sausage: ON
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day: chuletas,tocinetas
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle: ON
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum: ON
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes: ON
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes: ON
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes: ON
• shelf_stable_products_no:
• canning_yes:
• canning_no: ON
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 13 Jul 2007
• Time: 12:09:45
• Remote Name: 200.31.148.52
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 1.1.4322)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: INVERSIONES DEL CAMPO S.A.
• title:
• organization: INVERCAM S.A.
• address: Contiguo al Instituto Juan Jose Rodriguez, Les Peugnet
• city: Jinotepe
• state_province: Nicaragua
• postal_code: 00
• country: Nicaragua
• work_phone: )505)5320617
• e_mail: invercam@yahoo.com
• export_country_1: Estados Unidos
• export_country_2: México
• export_country_3: El Salvador
• export_country_4: Venezuela
• slaughtering_beef: ON
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour: 40
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 1500
• number_hours_chilled: 5 dias
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains: ON
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm:
• recovering_lomito_de_traste: ON
• recovering_kidneys: ON
• recovering_sweetbread:
• recovering_tails: ON
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs: ON
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant: ON
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes: ON
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering: ON
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal: ON
• end_product_blood_meal:
• B1: Enviar
• Date: 22 Aug 2007
• Time: 20:41:06
• Remote Name: 200.62.114.102
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; FunWebProducts; InfoPath.1; HbTools 4.8.4)

beef_hind_cuts

Posta de pierna posta de corona salon blanco cabeza de lomo

beef_forequarter_cuts

Posta paleta posta gallina

pork_side_cuts

Cecina Lomo corbata

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

Mezclan en el cuestionario cerdos y reses, por lo que cualquier error o dejado de contestar, pueden ser aclarados

• name:
• title:
• organization:
• address:
• city:
• state_province:
• postal_code:
• country:
• work_phone:
• e_mail:
• export_country_1:
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour:
• Pigs_per_hour:
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently:
• number_hours_chilled:
• internal_temperature_celcius:
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 20 Sep 2007
• Time: 14:33:24
• Remote Name: 189.169.34.227
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 1.1.4322; InfoPath.1)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: qavufzwa
• title: qyMZqdLRUakBs
• organization: LMgaKWysmKILY
• address: dvlhusDYAta
• city: JXVcAdrmtzjtdnOP
• state_province: CvWFPLjPsvIBAOV
• postal_code: KeeUSgim
• country: hGsdRQrhRFU
• work_phone: VzYMYiTcWxxJqKeG
• e_mail: uehibi@ivafwe.com
• export_country_1: ksYgoaYYjhRt
• export_country_2: hVBkmUgdWfj
• export_country_3: IHhKWZYw
• export_country_4: pOtQYsxQfRvMt
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: magvgvpW
• Beef_per_hour: WeuWIWEq
• Pigs_per_hour: lfFveFhSekpOpikHjw
• sheep_per_hour: iKovXWoNpaDoj
• other_species_per_hour: QXyQfOMU
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: EwNuQrNtmHGUEkoD
• number_hours_chilled: QThdnoZncOMBQbCcDww
• internal_temperature_celcius: uferXadR
• hours_to_reach_temperature: zafvTUUDtBvFSD
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: ZwXKSbTPqWhuAq
• working_hours_per_day: BogJkgGIOyxJoCs, DSzPPxqEWJohNtwe
• number_shifts_per_day: LVzqcRoFJqu
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham: HXEXzblDObFv
• volume_of_hams_per_day: OpwDXKKcmZcwB
• manufacturing_ham:
• type_of_bacon: vkeJnmbIbvVDPcjUY
• volume_of_bacon_per_day: YIVtUPYxJabub
• manufacturing_fresh_pork:
• type_of_fresh_sausage: lLuhRxSgAsKCvb
• volume_of_sausage_per_day: WdtSiELXRurqZJarXEs
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: xFoJQWbBtsezQPJD
• volume_of_smoked_sausage_per_day: AswDVxNUz
• sliced_and_stacked:
• packages_per_minute: hlrfHkxYiibpVq
• sliced_shingle:
• slices_per_pack: OayIqtwBlSQBZW
• packages_per_minutes: IoCQfFEZf
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans: kTOaAjvigjlAYeOZAWo
• canning_volume_per_hour: VzJHaRppUxSkoQAyL
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: YJZIVqGJOqYXthEWdjw
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 04 Sep 2008
• Time: 13:03:06
• Remote Name: 78.110.175.15
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1)

beef_hind_cuts

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beef_forequarter_cuts

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pork_side_cuts

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other_pork_products

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dry_cured_products

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whole_muscle_cuts

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coarse_grind_products

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find_grind_products

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emulsified_products

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list_of_restructured_products

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list_of_shelf_stable_products

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list_canned_products

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end_product_other

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additional_comments

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• name: Gratiniano Gómez G.
• title: Arquitecto Director de Proyecto
• organization: Frigorifico Nacional del Muña S.A
• address: Cra 24C No 54-60
• city: Bogotá
• state_province: Cundinamarca
• postal_code: 091
• country: Colombia
• work_phone: 3103209777
• e_mail: frigorificonacional@gmail.com
• export_country_1: Venezuela
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef: ON
• slaughtering_pigs: ON
• slaughtering_sheep:
• slaughtering_other:
• Beef_per_hour: 50
• Pigs_per_hour: 30
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 400
• number_hours_chilled: 48 h
• internal_temperature_celcius: - 4
• hours_to_reach_temperature: 12
• recovering_brains:
• recovering_head_cheek_meat: ON
• recovering_liver: ON
• recovering_feet: ON
• recovering_tongues: ON
• recovering_hearts: ON
• recovering_diaphragm: ON
• recovering_lomito_de_traste:
• recovering_kidneys: ON
• recovering_sweetbread:
• recovering_tails: ON
• recovering_whole_blood: ON
• recovering_plasma:
• recovering_bung_gut: ON
• recovering_bladders: ON
• recovering_intestines: ON
• recovering_stomachs: ON
• recovering_esophagus: ON
• recovering_edible_fat: ON
• pigs_scalding: ON
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner: ON
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: 100
• working_hours_per_day: 8, 8h
• number_shifts_per_day: 1
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant: ON
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum: ON
• rollstock:
• skin_pack:
• MAPP: ON
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes: ON
• inedible_rendering_no:
• inedible_beef_rendering: ON
• inedible_pork_rendering: ON
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: ?
• end_product_tallow: ON
• end_product_bone_meal: ON
• end_product_blood_meal: ON
• B1: Enviar
• Date: 09 Sep 2008
• Time: 19:42:42
• Remote Name: 190.26.61.207
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 5.1; .NET CLR 1.1.4322; .NET CLR 2.0.50727; InfoPath.2)

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

Contenido ruminal, estiercol

additional_comments

• name: Clara angel
• title: Ingeniera de Alimentos
• organization: Universidad ISa
• address: la Herradura 51/2
• city: Santiago de los Caballeros
• state_province: Santiago
• postal_code:
• country: Republica Dominicana
• work_phone: 8098791696
• e_mail: claraangel@codetel.net.do
• export_country_1: no
• export_country_2:
• export_country_3:
• export_country_4:
• slaughtering_beef:
• slaughtering_pigs: ON
• slaughtering_sheep:
• slaughtering_other: pollo
• Beef_per_hour:
• Pigs_per_hour: 30
• sheep_per_hour:
• other_species_per_hour:
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no: ON
• chilling_carcasses_yes: ON
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: 50
• number_hours_chilled: 3 dias
• internal_temperature_celcius: 1
• hours_to_reach_temperature:
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding: ON
• pigs_skinning: ON
• pigs_scalding_and_skinning: ON
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour:
• working_hours_per_day:
• number_shifts_per_day:
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham:
• volume_of_hams_per_day:
• manufacturing_ham:
• type_of_bacon:
• volume_of_bacon_per_day:
• manufacturing_fresh_pork:
• type_of_fresh_sausage:
• volume_of_sausage_per_day:
• manufacturing_smoked_sausage:
• type_of_smoked_sausage:
• volume_of_smoked_sausage_per_day:
• sliced_and_stacked:
• packages_per_minute:
• sliced_shingle:
• slices_per_pack:
• packages_per_minutes:
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans:
• canning_volume_per_hour:
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering:
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 11 Sep 2008
• Time: 10:11:24
• Remote Name: 200.88.253.37
• Remote User:
• HTTP User Agent: Mozilla/5.0 (Windows; U; Windows NT 5.1; es-ES; rv:1.8.1.16) Gecko/20080702 Firefox/2.0.0.16

beef_hind_cuts

beef_forequarter_cuts

pork_side_cuts

other_pork_products

dry_cured_products

whole_muscle_cuts

coarse_grind_products

find_grind_products

emulsified_products

list_of_restructured_products

list_of_shelf_stable_products

list_canned_products

end_product_other

additional_comments

• name: lhncrvxf
• title: lhncrvxf
• organization: lhncrvxf
• address: pvkyfalz, mgakedct
• city: mgakedct
• state_province: mgakedct
• postal_code: [URL=http://sqrwjqyg.com]xknxygji[/URL] <a href="http://ccykeang.com">bwpanlsq</a> oxkadawm http://zdhpozav.com mkkxuyoz dsmumphv
• country: pvkyfalz
• work_phone:
• e_mail: gulwmgjw@cploxeul.com
• export_country_1: pvkyfalz
• export_country_2: pvkyfalz
• export_country_3: pvkyfalz
• export_country_4: pvkyfalz
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: lhncrvxf
• Beef_per_hour: lhncrvxf
• Pigs_per_hour: lhncrvxf
• sheep_per_hour: lhncrvxf
• other_species_per_hour: lhncrvxf
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: lhncrvxf
• number_hours_chilled: lhncrvxf
• internal_temperature_celcius: lhncrvxf
• hours_to_reach_temperature: lhncrvxf
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: lhncrvxf
• working_hours_per_day: lhncrvxf, lhncrvxf
• number_shifts_per_day: lhncrvxf
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham: lhncrvxf
• volume_of_hams_per_day: lhncrvxf
• manufacturing_ham:
• type_of_bacon: lhncrvxf
• volume_of_bacon_per_day: lhncrvxf
• manufacturing_fresh_pork:
• type_of_fresh_sausage: 40
• volume_of_sausage_per_day: 40
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 40
• volume_of_smoked_sausage_per_day: 40
• sliced_and_stacked:
• packages_per_minute: 40
• sliced_shingle:
• slices_per_pack: lhncrvxf
• packages_per_minutes: 40
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans: lhncrvxf
• canning_volume_per_hour: lhncrvxf
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: lhncrvxf
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 26 Sep 2008
• Time: 07:32:41
• Remote Name: 92.193.79.99
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)

beef_hind_cuts

lhncrvxf

beef_forequarter_cuts

lhncrvxf

pork_side_cuts

lhncrvxf

other_pork_products

lhncrvxf

dry_cured_products

lhncrvxf

whole_muscle_cuts

lhncrvxf

coarse_grind_products

lhncrvxf

find_grind_products

lhncrvxf

emulsified_products

lhncrvxf

list_of_restructured_products

lhncrvxf

list_of_shelf_stable_products

lhncrvxf

list_canned_products

lhncrvxf

end_product_other

lhncrvxf

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• name: lexapro
• title: lexapro
• organization: lexapro
• address: USA, San Antonio
• city: San Antonio
• state_province: San Antonio
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• country: USA
• work_phone:
• e_mail: brwkcg@yahoo.com
• export_country_1: USA
• export_country_2: USA
• export_country_3: USA
• export_country_4: USA
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: lexapro
• Beef_per_hour: lexapro
• Pigs_per_hour: lexapro
• sheep_per_hour: lexapro
• other_species_per_hour: lexapro
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: lexapro
• number_hours_chilled: lexapro
• internal_temperature_celcius: lexapro
• hours_to_reach_temperature: lexapro
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: lexapro
• working_hours_per_day: lexapro, lexapro
• number_shifts_per_day: lexapro
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham: lexapro
• volume_of_hams_per_day: lexapro
• manufacturing_ham:
• type_of_bacon: lexapro
• volume_of_bacon_per_day: lexapro
• manufacturing_fresh_pork:
• type_of_fresh_sausage: 50
• volume_of_sausage_per_day: 50
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 50
• volume_of_smoked_sausage_per_day: 50
• sliced_and_stacked:
• packages_per_minute: 50
• sliced_shingle:
• slices_per_pack: lexapro
• packages_per_minutes: 50
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans: lexapro
• canning_volume_per_hour: lexapro
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: lexapro
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 28 Sep 2008
• Time: 08:52:39
• Remote Name: 195.24.77.134
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)

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lexapro

beef_forequarter_cuts

lexapro

pork_side_cuts

lexapro

other_pork_products

lexapro

dry_cured_products

lexapro

whole_muscle_cuts

lexapro

coarse_grind_products

lexapro

find_grind_products

lexapro

emulsified_products

lexapro

list_of_restructured_products

lexapro

list_of_shelf_stable_products

lexapro

list_canned_products

lexapro

end_product_other

lexapro

additional_comments

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• country: USA
• work_phone:
• e_mail: nefjgwt@yahoo.com
• export_country_1: USA
• export_country_2: USA
• export_country_3: USA
• export_country_4: USA
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: atenolol
• Beef_per_hour: atenolol
• Pigs_per_hour: atenolol
• sheep_per_hour: atenolol
• other_species_per_hour: atenolol
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: atenolol
• number_hours_chilled: atenolol
• internal_temperature_celcius: atenolol
• hours_to_reach_temperature: atenolol
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: atenolol
• working_hours_per_day: atenolol, atenolol
• number_shifts_per_day: atenolol
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham: atenolol
• volume_of_hams_per_day: atenolol
• manufacturing_ham:
• type_of_bacon: atenolol
• volume_of_bacon_per_day: atenolol
• manufacturing_fresh_pork:
• type_of_fresh_sausage: 30
• volume_of_sausage_per_day: 30
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 30
• volume_of_smoked_sausage_per_day: 30
• sliced_and_stacked:
• packages_per_minute: 30
• sliced_shingle:
• slices_per_pack: atenolol
• packages_per_minutes: 30
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans: atenolol
• canning_volume_per_hour: atenolol
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: atenolol
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 28 Sep 2008
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• Remote Name: 189.26.1.152
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• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: ambien online
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• volume_of_sausage_per_day: 40
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 40
• volume_of_smoked_sausage_per_day: 40
• sliced_and_stacked:
• packages_per_minute: 40
• sliced_shingle:
• slices_per_pack: ambien online
• packages_per_minutes: 40
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• B1: Enviar
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• country: USA
• work_phone:
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• export_country_1: USA
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• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
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• Beef_per_hour: neurontin
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• sheep_per_hour: neurontin
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• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
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• number_hours_chilled: neurontin
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• recovering_bladders:
• recovering_intestines:
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• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
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• number_shifts_per_day: neurontin
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
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• volume_of_hams_per_day: neurontin
• manufacturing_ham:
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• volume_of_bacon_per_day: neurontin
• manufacturing_fresh_pork:
• type_of_fresh_sausage: 25
• volume_of_sausage_per_day: 25
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 25
• volume_of_smoked_sausage_per_day: 25
• sliced_and_stacked:
• packages_per_minute: 25
• sliced_shingle:
• slices_per_pack: neurontin
• packages_per_minutes: 25
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans: neurontin
• canning_volume_per_hour: neurontin
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: neurontin
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 28 Sep 2008
• Time: 20:01:43
• Remote Name: 67.190.70.39
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)

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• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
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• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 50
• volume_of_smoked_sausage_per_day: 50
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• end_product_blood_meal:
• B1: Enviar
• Date: 29 Sep 2008
• Time: 06:40:09
• Remote Name: 69.214.6.96
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)

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• name: escitalopram
• title: escitalopram
• organization: escitalopram
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• city: Los Angeles
• state_province: Los Angeles
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• country: USA
• work_phone:
• e_mail: dwsmcwq@yahoo.com
• export_country_1: USA
• export_country_2: USA
• export_country_3: USA
• export_country_4: USA
• slaughtering_beef:
• slaughtering_pigs:
• slaughtering_sheep:
• slaughtering_other: escitalopram
• Beef_per_hour: escitalopram
• Pigs_per_hour: escitalopram
• sheep_per_hour: escitalopram
• other_species_per_hour: escitalopram
• Halal_killing:
• Kosher_killing:
• shipping_carcasses_immediately_yes:
• shipping_carcasses_immediately_no:
• chilling_carcasses_yes:
• chilling_carcasses_no:
• number_of_carcasses_chilled_concurrently: escitalopram
• number_hours_chilled: escitalopram
• internal_temperature_celcius: escitalopram
• hours_to_reach_temperature: escitalopram
• recovering_brains:
• recovering_head_cheek_meat:
• recovering_liver:
• recovering_feet:
• recovering_tongues:
• recovering_hearts:
• recovering_diaphragm:
• recovering_lomito_de_traste:
• recovering_kidneys:
• recovering_sweetbread:
• recovering_tails:
• recovering_whole_blood:
• recovering_plasma:
• recovering_bung_gut:
• recovering_bladders:
• recovering_intestines:
• recovering_stomachs:
• recovering_esophagus:
• recovering_edible_fat:
• pigs_scalding:
• pigs_skinning:
• pigs_scalding_and_skinning:
• hides_salt_and_store_in_plant:
• hides_ship_daily_to_tanner:
• hides_install_curing_fleshing_plant:
• sides_fabricated_per_hour: escitalopram
• working_hours_per_day: escitalopram, escitalopram
• number_shifts_per_day: escitalopram
• further_processing_at_this_plant_yes:
• further_processing_at_this_plant:
• manufacturing_hams:
• type_of_ham: escitalopram
• volume_of_hams_per_day: escitalopram
• manufacturing_ham:
• type_of_bacon: escitalopram
• volume_of_bacon_per_day: escitalopram
• manufacturing_fresh_pork:
• type_of_fresh_sausage: 50
• volume_of_sausage_per_day: 50
• manufacturing_smoked_sausage:
• type_of_smoked_sausage: 50
• volume_of_smoked_sausage_per_day: 50
• sliced_and_stacked:
• packages_per_minute: 50
• sliced_shingle:
• slices_per_pack: escitalopram
• packages_per_minutes: 50
• chamber_vacuum:
• rollstock:
• skin_pack:
• MAPP:
• mechanical_recovery_from_all_bones_yes:
• mechanical_recovery_from_all_bones_no:
• restructured_or_flaked_and_formed_yes:
• restructured_flaked_and_formed_no:
• shelf_stable_products_yes:
• shelf_stable_products_no:
• canning_yes:
• canning_no:
• size_of_cans: escitalopram
• canning_volume_per_hour: escitalopram
• indedible_rendering_yes:
• inedible_rendering_no:
• inedible_beef_rendering:
• inedible_pork_rendering:
• inedible_sheep_rendering:
• volume_raw_materials_inedible_rendering: escitalopram
• end_product_tallow:
• end_product_bone_meal:
• end_product_blood_meal:
• B1: Enviar
• Date: 29 Sep 2008
• Time: 10:04:28
• Remote Name: 67.194.141.44
• Remote User:
• HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1)