Profitability of cooked ham processing

WEDNESDAY, 13 MAY 2009

11:00 - 11:45 h

Profitability of cooked ham processing: opportunity or requirement?
The cooked ham manufacturing process has gradually adapted to the needs of the market over the years, which means there is no comprehensive solution to increase its profitability, since quality is not homogenous within the market. But if we modify certain stages of the process, this objective can be accomplished. A more efficient tenderization process can reduce the time it takes to marinate and massage the meat, and increase the performance of the slicing and packing lines. A greater compression of the meat in the automatic stuffing process of high-quality meat products will reduce labour as well as wastage in the cutting and packing process. And finally, the employment of automatic systems for cooking and cooling in these stages would cut down labour, reduce the length of the process and ensure control over the product and the process. By applying one or more of these enhancements we may have a chance to manufacture more profitable products.

Mrs. Marta Xargayó. Mrs Xargayó graduated in Biological Sciences at the Universitat Autònoma de Barcelona and specializes in cooked meat manufacturing processes. She has worked in the five continents, developing new products and optimizing production processes. Since 1990 she has been the Meat Technology Manager in the Technology Department of METALQUIMIA, S.A., the leading company in the development of machinery and technology for the international meat industry.

11:45 - 12:30 h

Round Table - Colloquium: How to optimise cooked ham production processes for higher profitability. With Josep Lagares, General Manager of METALQUIMIA, S.A. and Marta Xargayó, Meat Technology Manager of the Technological Department of METALQUIMIA, S.A.

Mr. Josep Lagares. Mr Lagares is qualified in Chemical Engineering by the Institut Químic de Sarrià; holds a Master’s degree in Business Management and Administration at the Universitat Politècnica de Catalunya; and has been on a Senior Management Programme (PADE at the IESE Business School. Since 1996 he has been the General Manager of Metalquimia, S. A., a company which has become an international benchmark for the study of meat science and technology. Mr Lagares is currently a member of the board of directors for the Tribuna de Girona, of the board of directors for the Fòrum Carlemany and on the Executive Council of the APD Zona Mediterrània, amongst other foundations and associations.