Media about us

23 August 2012
THE ARISTOCRACY OF THE SAUSAGE WORLD

There are many types of salami in the world. But the Italian varieties of dried cured sausages which are made without smoking stand out from all others. The story of their creation has deep, centuries-old roots and fanned by legends and shows how salami turned out from a simple product into a subject of national pride of the Italian masters of butcher business....

23 August 2012
GLOBINO: FOCUS ON QUALITY

History of Globinsky Meat Plant goes back to 1998. The meat plant has undergone all stages of evolution in production starting from a small slaughter to a large-scale meat processing plant for twelve years and currently it produces more than 70 tons of meat per day....

23 August 2012
FROM FORK TO FORK. EXPERIENCE OF GLOBINSKY MEAT PLANT LLC

Increasing the shelf life of fresh chilled meat largely depends on sanitary-hygienic conditions of raw materials processing. Director of Globinsky Meat Plant Alexander Bondarenko told about the experience of his company in this direction....

23 August 2012
GROUP OF COMPANIES GLOBINO: PLANT ON PRODUCTION REFRIGERATED SEMI-FINISHED PRODUCTS

On the last day of summer company Globino and the European Bank for Reconstruction and Development signed a loan agreement with the sum of investments in the amount of $ 25 million. Part of the money is allocated for the development of a new plant for production of chilled meat semi-finished products. “This is an absolutely new standard of quality for Ukraine!” Alexander Bondarenko, director of Globinsky Meat Plant LLC says. Let us continue the dialogue ... If you are the first, you will win!...

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