On May 10, 2023, the Argentine Secretariat of Agriculture, Livestock and Fisheries and the Secretariat of Health Quality issued joint resolutions No. 14/2023, 15/2023, amending the Argentine Food Code on labeling regulations for honey products, pickling Meat standard. Main contents:

(1) Article 783 amended the scope of honey products. Honey and pasteurized honey meet the characteristics requirements of bee products, and the relevant content of bee products stipulated in the Argentine Food Code can be marked on the label;

(2) Sugar-containing products (except confectionary products) that do not meet the regulatory requirements for honey and pasteurized honey shall not have descriptions or pictures of bees or similar insects, beehives, flowers, etc. on the label, nor shall they be highlighted in the form of legends or pictures Contains honey or contains honey;

(3) Revise the definition of salting: the process of preserving animal organs, meat pieces or adipose tissue through a process of adding a large amount of salt or brine according to the technical requirements of the product. Products include: salted pig head, cured meat, raw ham, etc.; raw ham: refers to a salted product that is completely made from the hind limbs of pigs, with or without bones, and the curing time is at least 6 months , the minimum protein content is 24%, the maximum water/protein ratio is 270, the maximum salt x water content is 500; Argentine raw ham: a pickled product made from the hind legs of pigs, the curing time is at least 12 months, the minimum protein content is 26%, water content /The maximum ratio of protein is 200, the maximum value of salt x water is 400; cooked ham: a marinated product made of pork leg and cooked, it can be boned, additives can be used, the maximum total carbohydrate is 1.5% (expressed in glucose), The maximum ratio of moisture/protein is 465, and the maximum sodium content is 1136mg/100g; cooked pork shoulder: marinated and cooked with the pig's forelimb and part of the muscle attached to the trunk, excluding minced meat and leftovers, authorized Additives, total carbohydrates max 1.5% (expressed as glucose), water/protein ratio max 5.