Our History
Start of our productive and commercial activity in Cabezo de Torres (Murcia).
El Clarín starts selling paprika abroad.
New warehouses in Cabezo de Torres (Murcia).
New drying facilities in Alicante.
New offices in Cabezo de Torres.
Drying facilities El Clarín in Lobón, area of La Vera (Extremadura).
First laboratory in situ was created with the most modern and complete instrumentation in microbiological and physical-chemical analysis.
El Clarín expands its production plant in La Matanza de Orihuela (Alicante).
The new generation of Clarín Spices is installed in the offices of La Matanza de Orihuela (Alicante).
Improvement of the grinding and mixing system.
El Clarín achieves ISO 9001 certification for its quality management system.
Implementation of the HACCP system that is subject to several inspections annually according to the Food Safety Plan of the Public Health
Clarín´s crops in Zimbabwe, Zambia and South Africa
Growth of our laboratory with a new Instrumentation Room (HPLC-GC / MSMS, PCR, ELISA ...
Obtaining the Valid-IT Certification to sale our products in United Kingdom.
We achieved ISO 22000 Certification for our Food Safety Management System.
We certify our products by Kosher.
Crops in Peru.
Renewal of facilities, expansion of warehouses and storage capacity.
Automation of the production plant with the latest technologies in crushing and grinding. Thus, increasing the productive capacity to 10,000 tons per year.
Obtaining FSSC 22000 Certification (Food Safety System recognised by GFSI) and Halal Certification of our products.