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São Jorge Street, 300
São Caetano do Sul - SP
CEP: 09530-901


Phone: +55 (11) 4227-9500


Fax: +55 (11) 4226-2750

The Braido Family (the brothers João Nicolau and Andrea) begins a small business in Vila Alpina about sales and benefits of bone and tallow of meat.
Located in São Caetano city, with another name Agrochemical Braido and begins to produce industrial tallow (soap and toilet soap) and to change bones flour into organic mature (fertilizer). The control of the Company passes to João Nicolau’s son Mr Nelson Braido managing the business.
Begins the extraction of the important substances of the sub product of the meat. The first of them was the animal glue very useful in furniture fabrication. During this period the Company brought an expertise from outside and began to produce fatty acids, oleic, stearic, glycerin and flour of meat and bones.
The rhythm of the business growth stimulate another unity in São José dos Campos like a source of raw-material captivation in the Vale do Paraíba region. And more: although the sustainability at that time didn’t exist, the Agrochemical Braido in São Caetano do Sul has already inaugurated one sub-station of energy to feed the electric kettle.
Implementation of sections of Granulation and Distillery. This fact meant earnings for the production of stearic acid and glycerin. In 1996 The Agrochemical Braido associates to Resitol and fortifies the production of fatty acids and pitch of vegetal origin.
Mr. Nelson Braido Family assumes 100% the stock control of the Agrochemical Braido.
The Braido acquires the certificate ISO’s law 9002/94 (focus in fatty acids) and expand to Leme aiming to amplify a captivation of raw-material and the volumes of flour of meat and bones.
Implementation of biological filter in Leme’s unity like an option to alleviate the smells of tallow and the bones cooking.

Achievement of ISO 9001: 2000 recertification in the manufacture of fatty acids and glycerin.

Amplification of the distillery and installation of the plant of the hydrogen in São Caetano do Sul. And more: the beginning of the sterilization of the flour of meat and bones. This process raised the quality of product and eliminated the treats of the bacteriologic contamination and reached the mark of 4 thousand points of collection of tallow and bones.
Implementation of biological filter in São Caetano do Sul to alleviate the smells of tallow and bones cooking.
Braido 60 anos

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