The purpose of the certification is to enhance safety and quality, requirements increasingly requested by consumers. Certifications are issued after a series of checks that certify compliance with certain standards or technical requirements, including:
Certification for hygienic-sanitary safety: guarantees that the food is free of pathogenic microorganisms, toxic elements or foreign bodies that could compromise the health of consumers.
Certification for organoleptic qualities: certifies the characteristics of taste, aroma, color and consistency of the food.
Certification for nutritional qualities: evaluates the content of food principles such as carbohydrates, fats, proteins, fibers and vitamins.
Certification for ethical-environmental qualities: considers the environmental impact and the well-being of the animals raised.
Certification for technological qualities: evaluates the transformation process, conservation and packaging characteristics of the food. The technological quality of a food can positively or negatively influence its hygienic-sanitary, nutritional and organoleptic characteristics.