The Ministry of Agriculture, Livestock and Supply (Mapa) completed another stage in regulating the Art Seal throughout Brazil. It was published Normative Instruction No. 61 IN61 (https://www.in.gov.br/en/web/dou/-/instrucao-normativa-no-61-de-16-de-novembro-de-2020.-288997564), which establishes the regulation for the classification of artisanal meat products for the granting of the Art Seal.
According to Mapa, the seal will allow the interstate sale of artisanal food products, such as sun-dried meat, sausages and smoked meats. With certification, artisanal producers will be able to access more markets and increase their income.
In practice, the normative instruction allows states and the Federal District (DF) to grant the Art Seal to meat products.
“The standard allows these products to be sold throughout the national territory, in addition to being a seal of guarantee of artisanal conformity, which is a potential value adder. This initiative will meet the demand of countless artisanal producers, who produce and preserve the culture and tradition of this production in their regions.”
The states and the DF must recognize, through specific protocols, artisanal products from their territories, considering the traceability of the raw material when applicable.
Rural producers of animals destined for slaughter for the manufacture of artisanal meat products must demonstrate compliance with Good Agricultural Practices (GAPs), and the slaughter of animals or the raw material used must originate from slaughterhouses or slaughterhouses with official inspection.
Assessments of documents proving compliance with good practices will be carried out by the states and the DF, responsible for granting the Art Seal.
In the case of Good Agricultural Practices BPAs, the work may be carried out by Technical Assistance and Rural Extension (Ater) services.
In relation to manufacturing, assessments may be carried out by municipal, state or federal inspection services.
NORMATIVE INSTRUCTION NO. 61, OF NOVEMBER 16, 2020.
THE MINISTER OF STATE OF AGRICULTURE, LIVESTOCK AND SUPPLY, in the use of the attribution conferred on her by art. 87, sole paragraph, item II, of the Constitution, based on art. 1st, item III, of Decree No. 8,851, of September 20, 2016, in view of the provisions of Law No. 1,283, of December 18, 1950, in Decree No. 9,918, of July 18, 2019 and in what appears in the Process nº 21000.022995/2020-91, resolves:
Art. 1 Establish, throughout the national territory, the Regulation for the classification of meat and artisanal products, necessary for the granting of the ARTE seal, in the form of this Normative Instruction.
Art. 2 Artisanal meat products are considered to be those produced in accordance with the requirements established by Decree No. 9,918, of July 18, 2019, and by traditional methods, with territorial, regional or cultural linkage and appreciation, according to the specific elaboration protocol established for each type and variety, and using good agricultural and manufacturing practices.
§ 1º Those produced in agro-industries are not considered artisanal meat products, even if in their registration with the competent body those responsible have obtained authorization to insert the terms “artisanal” or “traditional” on the labels.
§ 2 The states and the Federal District must recognize, through specific protocols, artisanal products from their territories, considering the traceability of the raw material when applicable.
Art. 3 The requirements for Good Agricultural and Manufacturing Practices are those provided for in animal health programs and the official inspection service, in addition to the requirements set out in this Normative Instruction.
Art. 4 Producers must, when applicable, train themselves in Good Agricultural Practices and Good Manufacturing Practices.
§ 1 Training in Good Agricultural Practices, when applicable, can be carried out by the Technical Assistance and Rural Extension services – ATER, public or private, or by the Official Inspection Services of the states, the Federal District or municipalities.
§ 2 The assessment of compliance with Good Manufacturing Practices can be carried out by the municipal, state or federal Inspection Services. § 3 The Ministry of Agriculture, Livestock and Supply will publish, on its website, Good Agricultural Practices manuals for establishments that produce animals destined for slaughter.
Art. 5 Establishments producing artisanal meat products must use meat raw materials from establishments regulated by the competent official inspection body.
Single paragraph. Raw materials and products with the ARTE seal, when purchased from other states, must comply with federal traffic rules.
Art. 6 The Secretariat of Innovation, Rural Development and Irrigation of the Ministry of Agriculture, Livestock and Supply is responsible for auditing the ARTE seal concession services of the States and the Federal District.
Art. 7 This Normative Instruction comes into force on December 1, 2020.
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