COMPANY PRESENTATION
Created in 1997, the Pirogue Bleue is specialized in the processing and exportation of fresh and frozen sea products,
derived entirely from artisanal fisheries in West Africa.
It has a daily production capacity of:
- 3 tons of fillet
- 5 tons of whole fish.
HUMAN RESOURCES
La Pirogue Bleue employs 150 people, including:
- Qualified management personnel : Veterinary doctors, Fisheries technicians.
- Experienced and motivated employees.
THE PREMISES
Our factory has been conceived to meet the 5 main principles governing the food industry: :
- Separation of sanitized sectors and discharge areas
- Forward steps
- Non crossing circulation patterns
- Mechanization transfers load
- Early and continuous use of the 'Cold Chain'
Specifically:
- Reception and processing Room
- Peeling, scraping and draining Room
- Fillet Room
- Trimming Room
- Weighing and Packaging Room
- 2 positive cooling chambers
- 2 storage cold chambers
- 3 freezing tunnels
QUALITY ASSURANCE
- Use of HACCP (Hazard Analysis and Critical Control Points)
- Internal Laboratory
- Doctor of Veterinary Medicine (Product Quality Manager)
- Contract with an external laboratory for further analysis.