From farm to fork
Everything under one roof with a new production facility
Put nine football fields side by side and you will get the area of the production facility in Helmond. In September 2014, Van Rooi Meat started using this modern facility to process their meat. The total area of the facility in Helmond then contained 62,000 square meter. By carrying out the entire process under one roof, Van Rooi has eliminated unnecessary steps that would otherwise occur between source and store.
The new, advanced processing facility enables Van Rooi Meat to be the first meat processor in the Netherlands that can operate under one roof whilst realizing the ‘Farm to Fork’ program. This program entails the direct supply of sustainable products from the pig farmer or meat supplier to the business customers and, consequently, to the consumers.
All steps under one roof
With the expansion of their production facility, Van Rooi Meat has made it possible to perform all steps of the process – from slaughtering and deboning to packaging and freezing – all under one roof. This increases speed and reduces the need for transport of meat, which positively contributes to the freshness and quality of our sustainable product. The meat does not need to be transported to other production facilities for further processing. The Van Rooi Meat production process is a hundred percent closed and for that reason, we can ensure that our products are guaranteed.
Freshness and safety as primary goals
In our new situation, transparency still remains the basis of our organization. Consumers and customers want to know the origin of the meat. Freshness and safety are priorities to Van Rooi Meat and therefore we continually work to strengthen our relationship with our local suppliers. As proximity of suppliers contributes to sustainability, we work with farmers from Brabant and Limburg. In addition to this, more and more farmers offer pigs which measure up to the conditions of the Dutch environmental label.
In the supermarket within 24 hours
The new facility measures include the expansion and centralization of the deboning and packaging production lines. Furthermore, the facility contains a new packing room and a cold store where over 10 million kilos of meat can be stored. Further processing of the meat takes place directly at the facility and, as a result, the meat can be delivered at the supermarket within 24 hours after slaughtering. Therefore, the products of Van Rooi Meat are always fresh. We are also able to process the meat at very short notice for other specific markets.
Custom is core
In the new facility, slaughtering takes place during eighteen hours per day. This enables constant supply of fresh meat and a processing throughput of one million kilos of meat per day. Thanks to the continuous supply of meat, Van Rooi Meat can upscale very quickly, which is sometimes necessary, for example in the case of special supermarket discounts. This shows that custom is core for Van Rooi Meat.