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 3.550 Ganda Hams are made weekly. 

History

Foundation

Roger Cornelis and his wife Maria Mattheeuws set up a butcher’s shop in Wetteren. After a few years they move into a larger facility in Mariakerke due to their tremendous success.

1954

Start meat company

Roger Cornelis decides to sell his butcher’s shop and start a meat company in Destelbergen, specialising in the production of cooked meats and salted hams.

1969

CORMA

The business expands with a meat hall named CORMA (CORnelis- MAttheeuws).

1970

Dry salted hams

Roger Cornelis conducts trials for the production of raw hams based on the ancient Flemish dry salting process. The results exceed expectations and Vleeswaren Corma begins the production of dry salted hams, cured for 6 months.

1978

Sole proprietorship becomes BVBA

The sole proprietorship becomes a BVBA, a private limited liability company under Belgian law. The dried hams account for 10% of total turnover at this point.

1980

Ganda Ham

The urge for a distinctive brand name to replace the former Flemish Farmer Ham is pressing. That name is ‘Ganda Ham’, a name that references the place of origin (Ghent).

1985

Reorganisation

Roger Cornelis loses his associate and partner Maria Mattheeuws. He identifies the need to reorganise the operation.

1987

Vleeswaren Corma NV

Roger Cornelis leaves the daily management of the company to his son Dirk. BVBA Corma becomes Vleeswaren Corma NV.

1991

ISO-9002 certification

Corma NV obtains the ISO-9002 certification, the first in the sector. Proving once again its complete dedication to quality. Throughout the 1990s, the companies achieved a growth of 10% per year. From 3 to 10 million Euros.

1993

Environmental Charter

Corma makes structural efforts towards environmental care and obtains the Environmental Charter. The installation of a water purification facility also takes place that year.

2001

First Selection

Creation of First Selection. The idea behind this company is to facilitate export along with other companies.

2002

Acquisition Le Larry

Gino and Nadine De Clercq approach Dirk Cornelis within the purview of an acquisition of their goat cheese company Le Larry. The acquisition is finalised in 2004.

2004

Expansion slicing

In order to address the rising trend towards prepackaging, Corma expands its slicing department.

2006

Acquisition Hoste

Ganda acquires the meat company of Ronny en Annie Hoste, producers of hams in Maldegem. Today, "Brugse Hammen" are one of the products produced there.

2008

Expansion and diversification product range

Expansion and diversification of the product range, with wild boar ham and Angus Beef among others.

2010

Solar Panels

Originating from a desire to do sustainable business, investments are made in solar panels. Over 1000 solar panels provide Ganda annually with approximately 225,000 kWh of green electricity. About 8% of its total electricity demand.

2011

Heat recovery system and heat pump

The heat recovery system and heat pump become operational.

2012-2013

HR scan

Because satisfied workers make for satisfied customers, an HR scan is introduced. The first sustainability report is also written up.

2014

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.

 

Read more about sustainability within Ganda 

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. 

Have a look inside our company!

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