R&D status
HAEWOO
We provide safe products with consistent taste and quality by requesting periodic analysis from authorized institutions and having our own laboratory.
| Product type | Analysis item | |||||||
|---|---|---|---|---|---|---|---|---|
| Category | Size | Inspection cycle | ||||||
| Chilli / Red pepper powder |
성상 | It should already have its own color and flavor, and should not have off-flavors. | 2 times/year | |||||
| Biological | Biological | Salmonella | Common bacteria | Escherichia coli | Enterohemorrhagic escherichia coli | |||
| Fungi | Listeria monocytogenes | Rostridium perfringens | Mold count | Staphylococcus aureus | ||||
| Chemical | Moisture(%) | Tar color | Spicy | Color | Crude fat | |||
| Acid insoluble ash content(%) | Ash content(%) | Total aflatoxin | Ochratoxin A | Lead | ||||
| Cadmium | Remaining pesticides: 510 types | - | - | - | ||||
| Physical | Foreign matter: not detected | Adultered products | Metallic foreign substance | - | - | |||
| Dried produce | Biological | Bacillus cereus | Salmonella | Common bacteria | Coliform | Escherichia coli | ||
| Enterohemorrhagic escherichia coli | Fungi | Listeria monocytogenes | Rostridium perfringens | Mold count | ||||
| Staphylococcus aureus | - | - | - | - | ||||
| Chemical | Moisture(%) | Tar color | Spicy | Color | Crude fat | |||
| Acid insoluble ash content(%) | Ash content(%) | Total aflatoxin | Ochratoxin A | Lead | ||||
| Lead | Residual pesticides (510 types), chloroethanol, ethylene oxide | |||||||