Our History

Start of our productive and commercial activity in Cabezo de Torres (Murcia).

1943

The Clarín starts selling paprika abroad.

1963

New warehouses in Cabezo de Torres (Murcia).

1967

New drying facilities in Alicante.

1969

New offices in Cabezo de Torres.

1974

Drying facilities El Clarín in Lobón, area of ​​La Vera (Extremadura).

1975

First laboratory in situ was created with the most modern and complete instrumentation in microbiological and physical-chemical analysis.

1977

The Clarín expands its production plant in La Matanza de Orihuela (Alicante).

1980

The new generation of Clarín Spices is installed in the offices of La Matanza de Orihuela (Alicante).

1996

Improvement of the grinding and mixing system.

1997

The Clarín achieves ISO 9001 certification for its quality management system.

2004

Implementation of the HACCP system that is subject to several inspections annually according to the Food Safety Plan of the Public Health

2008

Clarín´s crops in Zimbabwe, Zambia and South Africa

2008

Growth of our laboratory with a new Instrumentation Room (HPLC-GC / MSMS, PCR, ELISA ...

2010

Obtaining the Valid-IT Certification to sale our products in United Kingdom.

2011

We achieved ISO 22000 Certification for our Food Safety Management System.

2011

We certify our products by Kosher.

2012

Crops in Peru.

2012

Renewal of facilities, expansion of warehouses and storage capacity.

2013

Automation of the production plant with the latest technologies in crushing and grinding. Thus, increasing the productive capacity to 10,000 tons per year.

2013

Obtaining FSSC 22000 Certification (Food Safety System recognised by GFSI) and Halal Certification of our products.

2014

New segregated room for microbiological analysis and allergens.

2014-2015

New facilities .

2018