Quality: A raw material traceable from the field to the brewery

From field to malt

Malt and its co-products are used essentially in human and animal foods. This being the case, it is vital to be able to guarantee surveillance at all stages to ensure food safety in the marketing of these products.

Directly linked with Malteurop’s ambition of being the unchallenged leader of the malt industry, the Group’s quality policy aims at ensuring excellence in four areas:

  • knowing customers’ needs to better satisfy them and anticipate their development;
  • mastering the raw materials for producing malt that is up to the high standards of beer consumers;
  • optimizing control over production tools and processes to guarantee consistent quality at an acceptable cost;
  • training and developing the skills of its employees, who play the essential role in the success of our quality policy.

Its internal organization, its size, its industrial resources, and its presence on the world malt market give Malteurop the means to comply with all the regulations in force in the producing countries, the consuming countries, and the European Union, as well as the increasingly stringent demands of brewers. Our French facilities have been GMP (Good Manufacturing Practice) certified, the German plants QS (Quality and Safety) certified, and the Spanish plants ISO14000, in addition to the ISO 9001 certification of the French, Portuguese, German, and Polish facilities.

The raw materials we purchase are the result of rigorous selection (variety, agronomic background, storage center) and monitoring of technological and health and safety characteristics. In this way, the malting plants receive only select raw materials. The traceability already in place in certain countries enables us to trace barley batches, either from the storage facility or when delivered directly, back to the grower’s field.

In France, growers enter all the operations connected with growing malting barley into a database via the Internet. That allows links to be established between crop performance and growth itineraries and reasonable use levels to be determined for phytosanitary products through surveillance over several years. For a given batch of malt, traceability can extend back to the level of the individual parcel – keeping in mind that a batch of malt can issue from as many as 500 different individual parcels. In an overall context of growing awareness of risk management, parcel-level digital traceability is highly appreciable for the agrifood industry.

From malt to brewery

In the context of HACCP, critical control points have been identified at each Malteurop plant. Continuous recording of production parameters enables surveillance of these critical points and guarantees the food safety of our products.

In Germany, all results of health analyses at the Langerringen malting plant can be viewed by the customers, with full transparence, in real time via a Web site. In this same plant, a software application automatically gathers and records all production parameters, enabling improved control over the production process in real time.

In our malting plants, samples are taken of all arrivals of raw materials and departures of finished product. The samples are kept for possible future use.

The Group’s malting plants are regularly audited and approved by our brewer customers.

As an active member of the industry associations Malteurs de France and Euromalt, Malteurop participates in the surveillance networks to inform the industry and facilitate its adaptation to new risks.

Certifications and projects

Beyond this ongoing concern for food safety, Malteurop is also ISO9000 certified for its overall improvement of customer satisfaction. This policy, broken down by country and by facility, regularly identifies actions to be taken in support of that improvement, in phase with customers’ demands.

Among these efforts on behalf of continuous improvement, Malteurop regularly undertakes new projects such as:

  • wet cleaning of barley to improve sanitary conditions;
  • a new control method for increasing the rapidity of results;
  • prediction of malt functionality in the brewhouse.