Processing and marketing of tripe and bovine offal
Whole tripe
Fresh
The product is vacuum-packed. Each bag weights about Kg. 5. It is wrapped up into one box of about 10 Kg. (2 bags in each box).
Frozen
The product is vacuum-packed and frozen. Each bag weights about Kg. 5. It is wrapped up into one box of about Kg. 10. (2 bags in each box).
Foiolo (omasum)
Fresh
The product is vacuum-packed. Each bag weights about Kg. 5. It is wrapped up into one box of about 10 Kg. (2 bags in each box).
Frozen
The product is vacuum-packed and frozen. Each bag weights about Kg. 5. It is wrapped up into one box of about Kg. 10. (2 bags in each box).
Cut tripe
Fresh
The product is cut and vacuum-packed. Each bag weights about Kg. 5 (Lb. 11). It is wrapped up into one box of about Kg. 10 (2 bags in each box).
Frozen
The product is cut, vacuum packed and frozen. Each bag weights about Kg. 5. Two bags are placed into one box for an overall weight of about Kg. 10.
Cut foiolo (omasum)
Fresh
The product is cut and vacuum-packed. Each bag weights about Kg. 5 (Lb. 11). It is wrapped up into one box of about Kg. 10 (2 bags in each box).
Frozen
The product is cut, vacuum packed and frozen. Each bag weights about Kg. 5. Two bags are placed into one box for an overall weight of about Kg. 10.
Cut and frozen tripe and foiolo (omasum) of Kg. 1
Tripe
The product is cut and packed into trays of Kg. 1 (fixed weight). Ten trays are placed into one box for an overall weight of Kg. 10.
Foiolo (omasum)
The product is cut and packed into trays of Kg. 1 (fixed weight). Ten trays are placed into one box for an overall weight of Kg. 10.
