Minpahs - Innovation project for the improvement of the natural smoking process and control of the transfer of contaminants to food

This project aims to introduce improvements in the smoking of meat products and other foods. This is a process that is traditionally carried out in areas where the climate does not allow drying of products for preservation, such as northern Spain and countries in central, eastern and northern Europe.

The current smoking process in the agri-food industry is traditional direct smoking, which consists of burning fine woods to obtain embers that generate the smoke necessary for the process.

In this process, no type of control is usually carried out, neither on the conditions of the process nor on the composition of the smoke generated and emitted into the environment for long periods of time. In the case of blood sausages, the smoking process can last up to 15 days.