The production of fresh skins in Brazil

Fresh Canned Condensed Condensed and Evaporated Condensed, Dry and Fresh Dehydrated Dried Dry Salted Evaporated Fresh, Chopped, Frozen Frozen Liquid Prepared Prepared with Vinegar Reconstituted Roasted Wet Salted

Production Area Area Equipped for Full Control Irrigation Area Equipped for Irrigation Consumption Laying Planted Seed Slaughtered Stocks Water Management Yield

Skins Alfalfa Animal Hair Animal Wool Bee products Beet Pulp Beverages Beverages and Tobacco Butter Cake Cane tops Cereals products Chocolate Cocoons Dairy Products Dairy Products and Eggs Dregs Eggs Extracts Fat Fatty acids Fatty Subs Fish Meal Flour Food Food Preparations Forage products Gluten Hides Homogen. Cooked Fruit Preparation Homogen.Veget.Preparation Husks and Skins Ice cream Lactose Margarine Meat Mixes and doughs Natural Gums Natural Rubber Non Food Offals Oil Pastry Powder and Cake Preservation Methods Pyrethrum Sauce Starch Straw Husks Sugar Sugar and Honey Textile Fibres Tobacco products Vitamins Water Waxes Yogh Conc.Or Not