Latin America Meat Industry Learns Technology Of Using Soy Proteins
USSEC conducted a RAPCO Meat Course for Dominican Republic meat sausage producers and technicians, including officials from the Secretariat of Agriculture and the Secretariat of Public Health. Participants were trained in technology, meat and non-meat ingredients and adequate use of soy proteins in meat sausages.
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Customs director Rafael Camilo recently said the 50 per cent reduction on import fees for poultry and pig farmers seeks to protect those sectors and lead to lower prices of important staples for the Dominican population.
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