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Founded in 1954, Corma is a Belgian family company with 58 employees who produces high quality meat products like dry sausages, goat cheese, and ham. The company is market leader in Belgium for its traditional uncooked ham which is sold under the well known label of Ganda Ham. The production volume is about 3,500 hams per week. The meat comes from companies which rear pigs under the aspects of animal welfare and health principles. That means that all the pigs are fed a 100% vegetable diet and their breeding totally excludes anti-biotics, growth stimulants, products with hormonal and anti-hormonal effect, tranquillizers and chemical products. Besides, Ganda Ham is not smoked.
Additional to its dedication to all-natural animal husbandry, Corma continuously invests in research and development of naturally produced preparations with ‘pure’ ingredients and is committed to the processing of high quality low fat meat for the production of ham and sausages. As a participant of the omega-fatty-acids feeding program for pigs of Vitaproject, Corma recently started focussing not only on a low content but also on a healthy composition of the fat in their meat products and thus started approaching new markets in the field of healthy meat products. The contact to health product markets then opened the view for meat replacement products, which is now in focus for new developments within the Corma product range.
In the project Corma will develop dry vegetable sausages with a high proportion of fibres in order to produce cholesterol-lowering vegetarian sausages. Thereby Corma wants to approach new markets in the sector of health products and meat replacement products. Using their existing marketing channels and their production facility to process these new products and with regard to a 10-years old experience with all-natural meat and the recent experiences with health related subjects of meat products the launching of these new vegetarian products is well prepared. Corma expects a growth rate of 10% in the first years after the end of the project by expanding the existing markets for healthy sausages in Belgium and raising the export to neighbouring countries. Dirk Cornelis, managing director, will co-ordinate the activities and will also develop the dry sausage together with 2 assistants
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