Certifications

Since 2007, the EU has made the use of the common organic brand (the green flag with the leaf of European stars) mandatory for all packaged products, made in the territory of the European Community, which contain at least 95% ingredients ORGANIC. The code of the control body and the actual origin (Italy/EU/non-EU) of the ingredients that constitute it must be indicated next to the European brand. When you read Italy (or Spain, France, etc.) it means that 100% of the ingredients were grown on national territory.

BRC (British Retail Consortium)
is a specific global standard for food safety. The objective of the standard is to ensure that suppliers and retailers of large-scale retail trade are able to ensure the quality and safety of the food products offered to consumers. It represents one of the operational tools used to demonstrate that all reasonable measures have been taken to avoid an accident, harm to the consumer and to select suppliers in the food supply chain. The strong point is represented by the company’s continuous improvement both from an organizational, sanitary and structural point of view.
The standard is mainly requested by English large-scale retail trade or European markets

The International Food Standard (IFS) is an international standard based on a shared evaluation method to qualify and select food suppliers. It allows large-scale retail trade to ensure the quality and safety of food products and to control the quality level of products with its own brand. The strong point is the continuous company improvement both from a hygienic and structural point of view. The standard is mainly requested by German large-scale retail trade or European markets

GLOBALG.A.P is a standard applicable by producers and organizations in the fruit and vegetable sector, according to various certification options and today represents the protocol of good agricultural practice most recognized by the main distribution chains at European and global level.
The needs of agricultural companies are increasingly aimed at the following aspects:
-Reduction of risks related to the food safety of the products sold, in particular in relation to RMA (maximum chemical residues permitted by law) and hygiene aspects of fruit and vegetables;
-Have clear and uniform principles for the qualification of its suppliers (difficulty in having a direct and controllable relationship with a large number of suppliers from all over the world);

-Demonstrate control of the production base and supplies (e.g. to public opinion, investors, customers, etc.);
-Differentiate products (branded products);
The protocol provides for the management of requirements relating to: traceability, environmental aspects, product (cultivation techniques), worker health and safety, document management, internal audits and complaints management.

SPRING
è un componente aggiuntivo dello standard GLOBALGAP, ed è un programma sostenibile per l’irrigazione e l’uso delle acque sotterranee, implementato a livello delle aziende agricole, che offre la possibilità ai produttori, di dimostrare il loro impegno nella gestione sostenibile dell’acqua.

The GRASP
GRASP is the abbreviation of “GLOBALG.A.P. Risk Assessment on Social Practice”. It is an additional module of the GLOBALG.A.P standard which contains social and ethical requirements and aims to improve working conditions and respect workers’ rights.

ISO 22005
an internationally recognized standard applied in the agri-food sector, in
particular regarding the traceability of the supply chain. This traceability concerns both companies and
the agri-food supply chains, also for those involved in feed production, and its
supranational recognition ensures quality certification and control on everything
arrives on consumers’ tables.
In itself ISO 22005 is not able to absolutely guarantee product safety
food, but can help achieve this by setting standards
through a tool that certifies the quality of food processing.

Residual 33%
Company Technical Document “Technical Production Specifications
Residual 33%” in reference to the LG03 Check Fruit Guideline adapted to the residue at 33% of the MRL.