The voluntary product certification arises from the need on the part of organizations operating in the agri-food sector (manufacturing companies, wineries, etc.) to position, enhance and differentiate their product on the market.
This need can be met by combining compliance with current legislation on quality safety and health and hygiene of agri-food products with added value to the product offered by the Company to the consumer and capable of satisfying their needs. In fact, over the last few years the consumer has developed a considerable sensitivity, attention and culture towards typical, traditional foods prepared and obtained in compliance with the prerogatives imposed by the legislation in terms of quality, safety and low environmental impact.
0 Comments