The company
Ganda Ham originates in the fifties when Roger Cornelis and his wife Maria Mattheeuws founded their butchery in Wetteren.
60 years later, the company has grown into a modern production facilty where 2.200 Ganda Hams are made weekly.
History
Mission and values
Our mission is the following:
"To acquire and maintain a leadership position in the market by means of profitable growth in the production and sale of Ganda Ham and other delicacies, recognised as, and acknowledged to be of the highest quality by the consumer. This is done with the utmost care for the environment, the happiness of our workers, customer satisfaction, and health.”
Mastery
Our knowledge, experience and craftsmanship ensure that every customer can expect nothing less than high quality products and an exceptional service. We source quality raw materials and employees. To achieve this we invest in individual educational programmes as well as innovative equipment, techniques and trends.
Respect
Our involvement with and respect towards our customer is significant. We respect each person's self and love working person to person. Everyone gives the respect that is due to eachother, the tools and the environment. Every employee emanates job satisfaction.
Sustainability
We strive to be a trustworthy partner for our employees, as well as our clients and suppliers. We aim for a sensible use of energy, environment and community. Sustainable practice is our non-stop assignment.
Openness
We offer a proper product and are continuously honest and transparent about our recipes and our process. We keep our commitments to our clients, suppliers and employees and are always open to differing opinions.
Sustainability
Ganda created an action programme for environmental care which includes permanent evaluation and registration of the influence each process step of our production has on the environment. Starting from this foundation, all possible actions for prevention and management of environmental care are put forth and implemented. Within the purview of the Environmental Charter, Ganda voluntarily adhered to ten environmental objectives regarding the rational use of water and energy, limiting packaging waste, stimulating waste prevention and recovery, reducing water, soil, and air contamination, and the integration of environmental care into our corporate policy. Even though we did not extend our participation in the Environmental Charter, this laid the basis for various environmentally sound investments.
Energy efficiency
The rising consumption of electricity can be explained by the installation of a new electricity cabinet in February of 2013. This cabinet provides energy both for Corma and Le Larry (no separate counters). The figures from 2011 and 2012 are therefore exclusing Le Larry, and in 2013 including Le Larry. Moreover, a new construction was added to Le Larry in 2013, with new freezers. An installation of over 1,700 m² of solar panels provides us annually with about 225,000 kWh of green energy. This is the equivalent of 377 tonnes of CO2. Our offices are heated by means of a heat pump, and the recovered heat from our coolers (drying rooms/ refrigerators). The remaining heat demand is met via a fuel oil heating installation.
Waterfootprint
We make use of both tap water and ground water. All waste water (both domestic and company waste water) is purified in our organic water purification installation before being discharged into the sewage system. In addition, we also collect rainwater from our roofs. This is used by our neighbour, who is a horticulturist. The rise in water consumption is due to the introduction in 2013 of a 2-shift system in the slicing department. These machines are water cooled.
Waste prevention
On average, the purchased hams lose 1/3 of their weight. On the one hand due to the dry salting process, and on the other hand due to discarded fat, meat residue, etc. Furthermore, the following waste streams are added during production:
- Waste salt: during the salting of the hams
- Waste water: before the waste water goes to the water purification facility, most fat is discarded. This creates (flotation) fat and water purification sludge.
- Bones and cuttings: tough bits of meat, rind, or fat and bones
- Packaging waste: a small part of this (only the purified packaging foil) is separated and recycled
Join our team!
Do you want to work with us? Have a look at our job vacancies or apply spontaniously.
Do you want to visit Ganda Ham?
Eager to see how Ganda Ham is actually made? Come and visit our company and see for yourself.
It is possible to visit the company every day from Monday to Thursday. Do send us a mail to request a visit.
Ganda Ham
Corma Vleeswaren nv
Haenhoutstraat 210
9070 Destelbergen
+32 9 353 74 10