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Certifications 
                                                                                                                                                                                                                                                                                                        The Great Taste Award.   Every food that carries the Great Taste Award logo has been granted a unique seal of approval.  It has been independently benchmarked and is considered to be a class apart from any other.



PDO - Protected Designation of Origin.  EU definition, PDO products are most closely linked to the concept of terroir - a sense of place discernible in the flavor of food.  PDO products must be produced, processed and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears. The quality or characteristics of the product must be due essentially or exclusively to its place or origin, i.e., climate, the nature of the soil and local know-how. 

PGI - Protected Geographical Indication.  EU definition, PGI is slightly less stringent that PDO, but still demands that the product is produced in the geographical region whose name it bears.  The geographical link must occur in at least one stage of production, processing or preparation. This allows for a more flexible link to the region and can focus on a specific quality, reputation or other characteristics attributable to that geographical origin. 

Integrated Crop Management System.  This standard covers all processes associated with plantation management, including irrigation/fertilization, pest control, harvest and storage. 





International Organization of Standards.  ISO has developed a series of standards to help operators in the food industry implement food safety management systems.

HACCP -Hazard Analysis and Critical Control Points.  HACCP is a systematic preventative approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention.  The system is used at all stages of food production and preparation processes including packaging, distribution, etc.