Brazil - Export requirements for milk and dairy products
Canada has a negotiated certificate with Brazil (BR) for export of milk and milk products of cattle and buffalo.
1. Eligible/ineligible product
The list of products below is for reference only. It is the responsibility of the exporter to ensure that the product being exported will be covered by the negotiated certificate.
- Please refer to the category list of products at section 2.
- Information not available. However, CFIA was informed that the Brazilian legislation does not allow the production of colostrum for human consumption.
2. Pre-export approvals by the competent authority of the importing country
- All establishments including warehouses wishing to export dairy products to Brazil must be approved and registered on the official Brazilian list. An inspection of the establishment by the Brazilian authorities may be required.
- Processing establishments must appear on the list of Canadian establishments approved for export to Brazil - (Portuguese , English and Spanish). The list is administered by the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA).
- Please note that the timeframe to request an addition or amendment to the Brazilian listing could be up to six (6) months.
- The CFIA must recommend the approval of the establishment for listing by MAPA. Please contact your local CFIA office to initiate the request and include the following information:
- establishment identification number
- company name of the establishment or the name of the company managing the factory
- full address of the establishment
- establishment operation type:
- processing: PC
- storage: ES
- animal species:
- Bovine: Bov
- Buffalo: Bub
- Caprine: Cap
- Ovine: Ovi
- product categories:
Code Categories Definitions 1 CASEINS Products resulting from the spontaneous precipitation of skim milk, or caused by curd or by mineral and organic acids. 2 CASEINATES Products obtained from the reaction of food casein or from the curd of fresh food casein with hydroxide solutions or alkaline salts or alkaline-earth or of food quality ammonia, and afterwards washed and dried, by way of technologically adequate processes. 3 MILK FLOURS Products resulting from desiccation in proper conditions, of the mixture of milk with grains and legumes, whose starch has become soluble through the appropriate technique. 4 ANHYDROUS MILK FAT (BUTTER OIL) The fat product obtained from cream or butter through the almost complete elimination of water and non-fat solids, by way of technologically appropriate processes. 5 LACTOSE The product obtained by the separation and crystallization of milk sugar. 6 BUTTERMILK The liquid resulting from the churning of the cream for the manufacturing of butter, with or without added skim milk and biologically acidified by selected leaven, with partial lactose breakdown, and rich in lactic acid, protein and mineral salts. 7 BUTTERS The fat products obtained from the cream of milk by way of technologically appropriate processes. 8 MILK MIXTURE Covers dairy products obtained by mixing dairy ingredients with or without non-dairy ingredients. 9 MILK SAUCE Dairy products subjected to technological processing, added to other dairy ingredients, spices and other approved food substances, intended for use in culinary preparations. 10 PERMEATES Liquid products obtained by the withdrawal of milk protein and milk fat from milk (whole, skim or semi-skim) or the whey through a membrane filtration process. 11 CHEESE SNACK Covers the fractionated cheeses presented in the form of charcuterie of cold cuts, dried cheeses and breaded cheeses. 12 RAW MILK PRODUCTS The raw materials which still need to undergo thermal treatment before being used in the preparation of products for consumption. 13 MILK POWDER PRODUCTS
This category covers, in addition to the products obtained by drying, those formulated from the mixture of other, already dried, dairy products.
Considering its diversity of formulations, manufacturing processes and presentations, milk powder mixtures are not part of this category, since they will be included in the milk mixture category.
14 STERILIZED DAIRY PRODUCTS Dairy products previously packed and subjected to a moist heat sterilization process, followed by immediate cooling, respecting the particularity of each product. 15 FERMENTED MILK PRODUCTS Dairy products obtained through coagulation and decrease of pH by lactic fermentation through the cultivation of specific micro-organisms. 16 RENDERED DAIRY PRODUCTS Dairy products obtained through mixture, fusion and emulsion, with heat treatment and emulsifying agents. 17 PARTLY DEHYDRATED MILK PRODUCTS Dairy products obtained through partial dehydration of milk or milk by-products. 18 PASTEURIZED DAIRY PRODUCTS Dairy products subjected to the pasteurization process. 19 PROTEIN DAIRY PRODUCTS Dairy products obtained by the physical separation of caseins and whey proteins by membrane technology or other technological process whose equivalency is recognized by the Department for the Inspection of Products of Animal Origin (DIPOA) of MAPA. 20 ULTRA-HIGH TEMPERATURE (UHT) MILK PRODUCTS Dairy products subjected to the process of ultra-high temperature. 21 AGED CHEESES Cheeses that have undergone the necessary and characteristic physical and biochemical exchanges of the variety. 22 CHEESE MADE WITH MOLD Cheeses aged by mold. 23 NON-MATURED CHEESES Cheeses ready for consumption shortly after having been manufactured. 24 GRATED CHEESES The products obtained by crumbling or grating of the mass of one or up to four varieties of cheese of low and/or average humidity. 25 ULTRA-FILTERED CHEESES Cheeses obtained by processes of membrane technology. 26 RICOTTA The product obtained from cheese serum albumin, with milk added up to 20% of its volume. 27 MILK DESSERT
Milk product ready for consumption, usually served after meals.
This does not cover milk candies and condensed milk since they are included in the category of partly dehydrated milk products.
Label and product registration
- MAPA has implemented a new electronic system - (Portuguese only) for the product and label registration for animal origin food products. The new system should expedite the process for those products that already have identity and quality standards published.
- In order for a company to be able to start the process via MAPA's site, the establishment must be approved and listed by MAPA (see establishment requirements above)
- After the establishment is approved by MAPA, the company must sign a declaration letter, in English and Portuguese, indicating their legal representative. Please contact your local CFIA office to obtain a template of the declaration letter.
- Once the letter is prepared on the company's letterhead, it will be sent to the CFIA for a signature and stamp and returned to the company to upload it into MAPA's electronic system.
3. Production controls and inspection requirements
The inspector must verify during a preventive control inspection that the establishment is aware of the dairy standards and requirements of Brazil and has a specific export procedure in place.
The use of imported dairy ingredient is acceptable, however, the manufacturer must demonstrate through official documentation that the imported ingredients meet statements 1 or 4, 2 or 10, 3, and 5 of the export certificate negotiated with Brazil. Please contact your local CFIA office for more information.
4. Export documents available upon request
- Health certificate to export of milk and milk products of cattle and buffalo for human consumption from Canada to Brazil CFIA/ACIA (5821)
5. Additional information
- Samples (personal or commercial) of dairy products may be subject to the same requirements as a regular shipment. It is strongly recommended that the exporter verify these requirements with their importer.
- Exported dairy products transiting through a third country may require transit documentation. It is the responsibility of the exporter to ensure that the shipment will be accompanied by all the necessary certificates. Please work closely with your importer.
- Date modified: