We have set to ourselves the highest standards. Because we consider that when it comes to selling food, we cannot accept anything else than perfection in terms of quality.

 

Our approach to quality begins long before the creation of a project. It begins when we choose our products and our partners.

 

All the conditioning units we work with (extracting nut kernels, conditioning our fruits,…) have all implemented an HACCP (Hazard Analysis Critical Control Point) approach to identify, evaluate and control hazards significant to food safety. Most of our units have also been certified and respect international standards: ISO, BRC, …

 

For our most significant or critical projects, we employ an independent local agent, who monitors the production operations on our behalf. It is, for example, the case in Sri Lanka.

When the goods are delivered to our warehouses, an internal quality program clicks in to control the characteristics of our products. We have also signed agreements with two accredited analysis laboratories. One is specialised in microbiology, the other one is specialised in researching for pesticides. The whole system is designed to allow us to guarantee the highest level of quality at all times.