A final inspection only tells you whether a consignment passes. It does not make the consignment better. So we place control points at four stages, and any of them can stop the goods.
Stage 1 — Inputs
The list of permitted inputs is agreed with member households at the start of the season. Controlling inputs is the cheapest and most reliable way to avoid dealing with a residue problem at the end, when the only remaining option is rejection.
Stage 2 — In-season
The technical focal point follows the assigned zone and records cultivation practice and pre-harvest intervals. A deviation found in-season can still be corrected; one found after harvest cannot.
Stage 3 — At the grading table
Produce is graded by size and appearance before packing. Anything off-specification is separated immediately and does not re-enter the export flow.
Stage 4 — Lot records
Each consignment ships with a record set covering growing area, harvest date, quality check results and the packing specification actually used. This is the part most often missing from small-scale supply, and the part that gives importing partners the most confidence in a long-term relationship.
System certification
The food safety management system is certified to ISO 22000:2018, certificate 2506158.FMS.CN25 issued by International Certification Body (ICB), accredited by BOA under VICAS 022-FSMS, valid from 15/09/2025 to 14/09/2028. The scope stated on the certificate is processing and trading dried fruit.
Market-specific parameters
Residue limits, phytosanitary requirements and sensory specifications differ by importing market and change over time. We agree the set of parameters that applies to each order at quotation stage, rather than publishing a general list that may be out of date.