Make sure to watch it at full size, while still being able to read the text below Hopefully it makes the spreadsheet a bit more clear! This person had 30 houses and a happiness of around 200% and he wanted to know what he needed to provide berry cakes to those houses in this situation. For me personally, it was an honor to be able to re-create this new image of Good Boy.To help someone out I made this example video, around using it for berry cakes. Therefore, it was a great challenge for us to recover 65 years later this brand that was off the market for many years and had never been marketed in Portugal. “I think it’s very important to have this spirit in business, not making the products too serious and boring. “Plus, the Good Boy’s son, my cousin Jorge Ferreira (now our sales manager), says that his father was a very naughty boy. “For me, it is a brand full of charisma and also shows the humor that my great-grandfather had,” says Costa. He choose as the “face” of the brand his youngest son, who was then seven years old, the boy Jorge Ferreira. It was meant only for export, and that’s why its name is in English. In 1950, when my great-grandfather had a company dedicated to the conservation of fish in salt, he created the Good Boy brand.” “Being a family business, we have a brand that means a lot to my family. “Our Good Boy and Jupiter brands are wrapped by hand as is tradition in the Portuguese canning industry. “After this process, it is only necessary to give an image and brand to our can,” says Costa. Photo credit: Conserveira do Sul About those labels After this fundamental process, we finish the production with the sterilization of the cans.”įreshness and quality are key players throughout every step of the canning process. It’s perfect to consume during these years without the addition of colorants and preservatives. This totally natural process allows us to conserve fish in a can for four to five years. This way, the product does not deteriorate because it is not in contact with the air. After canning the fish, it goes to a steam cooker with the can inverted to make sure the liquid drains, then to the addition of sauce (olive oil, tomato, mustard, whatever we wish), and later to the sealing process. As soon as the fish arrives at our factory, it’s necessary to process it as soon as possible, guaranteeing its maximum freshness and quality. “Despite all the technical developments, the process and its stages remain similar. The storage of the fish has evolved with the refrigerating chambers and many of our packaging processes are already mechanized and more evolved. “However, many years ago it was not only this process that was manual. If this work was done by a machine, instead of the human hand, we would have a product with much less quality, probably with the meat of the fish mashed up. This process is essential for us and allows us to guarantee high-quality canned fish. “Even today the fish is handled and placed in the can by hand by experienced women. But otherwise, the process is traditional. Now people work according to the needs of the factories and the availability of the fish, says Costa. Photo credit: Conserveira do Sul Inside the factory today One secret to Conserveira do Sul’s success: caring about the safety and security of each of their employees. But when necessary, they will import from other European countries, particularly with tuna. Most of the fish comes from the Portuguese fish auctions, particularly in Olhão, just three minutes away from the factory. For the last 20 years we have been one of the few canned fish factories still working in Olhão and even in the south of Portugal.”Ĭonserveira do Sul’s annual production is now 9 million units of canned fish and 8.3 million units of fish pastes. “This is something that we are very proud of because Olhão had 37 factories, a very strong canning industry, which years later, in the 70s, suffered a great crisis. “My great-grandfather founded Conserveira do Sul in 1954 and we have been working since that year, without ever closing our doors,” says Sara Costa, the director of marketing and communications for the cannery, in the Algarve. But where does it come from? We visited Conserveira do Sul to find out. Not only is it completely delicious (way better than canned tuna at home) but it’s also wrapped in beautiful packaging-a piece of Portuguese history that is very much alive and well. Whenever friends visit us in Portugal, we suggest canned fish as the perfect souvenir to take back to their family and friends. It’s also a traditional way of life that’s adapting to the times. Tinned fish isn’t only a delicacy in Portugal.
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