SAVE THE DATE: Special CONSERVERIE day on September 29 at the University of Lorraine!

The CTCPA and AGRIA Grand-Est organize a day dedicated to canning on September 29, 2022! Meet at the University of Lorraine for an event gathering actors of the regional agri-food ecosystem for a day of exchanges.

100% free - I want to register

MORNING (9:30am - 12:30pm) :

• Presentation of collective services and key contacts for canners


• Technical point - Control and optimization of heat treatments: quality and product performance levers


• Regulatory update - Regulatory status to date and future developments, followed by a focus on labeling

Questions and answers

AFTERNOON (14h00-17h00) :
New technologies of sterilization and pasteurization

• Deep vacuum packaging: advantages, limitations and feedback


• The new microwave pasteurization technology tested at the CTCPA: advantages, limitations and feedback

Questions and answers

 

Contact: Jean-Claude DUSSAUD - Sales and Training Director - jcdussaud@ctcpa.org

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To create your artisanal cannery and before starting your activity of canner (foodstuffs of animal or vegetable origin), you must take into account several parameters such as

• Current regulations


• The development of your products


• The organization of your workshop


• The choice of material adapted to your products


• Knowledge of the critical points of the canning process


• The definition of heat treatments


• The development and validation of scales


• The controls to be carried out


• The training to be carried out


• Labeling of your products (see our sheet on labeling)

The CTCPA (Technical Center for the Conservation of Agricultural Products) as CANNING REFERRAL CENTERIn order to help you create your own artisanal cannery, we have identified a number of elements (non-exhaustive list). Create your own artisanal cannery: everything you need to know (ctcpa.org)