Total Control Plan provides for a series of precise safety procedures in line with HACCP methodology for spices in the world . Before entering the processing and sales cycle, each product is subjected to a period of quarantine during which chemical and microbiological analyses, physical and organoleptic tests (colour, smell, taste, visible presence of heavy contaminants or insects etc.) and, if necessary, fumigation are carried out. Based on the particular contaminating agents to which the individual products are susceptible, every incoming lot is subjected to ad hoc analysis and sanitary checks to determine the presence of salmonella, pesticides, heavy metals, toxins and adulterants. Only after approval can the product be used or despatched. Information relating to our Self Control check list is always available and on request we inform our clients about all the procedures.

It is important for our clients to know exactly what they are buying. Every product is accompanied by a detailed specification which constitutes a real “identity card” and accurately describes the characteristics, guarantees and the treatments to which the product has been subjected.