Categoria
Producers
37 artigos
Traceability APIs: what to ask a software vendor before you sign
Call rate, export format, guaranteed availability, reversibility: the technical questions a non-developer can ask to assess a traceability API without getting locked into a tool.
Digital attestation vs paper certificate: what changes legally
An electronic signature does not carry the same value as a scanned handwritten signature. What the law recognises, and what distinguishes a digital attestation that can be relied upon from a PDF signed by hand and then scanned.
Self-declaration vs third-party certification: the difference that matters to a buyer
A “pesticide-free” claim freely chosen by a producer and a label audited by an independent body do not carry the same evidential weight, even when they look alike on a package. How to tell them apart, and why both have their place.
What a label proves, and what it does not
A logo on a package attests that a specification was followed at a given date, not continuous control nor a guarantee on each individual batch. What certification covers exactly, between the audit and the batch in the customer’s hands.
Choosing food traceability software: the criteria that matter
Spreadsheet, ERP, dedicated solution: what really separates traceability tools, the questions to ask before signing, and the signs that a tool will not hold up on the day of an inspection or a recall.
Choosing a traceability solution: SaaS, bespoke or spreadsheet — the criteria
Three families of solutions, three very different cost structures. How to estimate the real cost of each over three years, not just the entry price, and when a bespoke investment finally makes sense.
How a label is audited: the certification process explained
Document audit, on-site audit, sampling, minor and major non-conformities: what actually happens between the certification application and the logo on the package, from the producer’s side.
A food-safety inspection on the farm: what to expect on the day
An inspector from the DDPP, the French departmental food-safety inspectorate, turns up without an appointment. What they check first, in what order, what they are entitled to ask for, and how a visit actually unfolds — beyond the food-safety management plan itself.
Becoming a school-canteen supplier in France: what EGalim really requires
The organic and “sustainable and quality” thresholds of France’s EGalim law, what counts as local despite the term having no legal definition, and how to answer a collective-catering tender without getting lost.
Diversifying your outlets: selling both through short supply chains and to a retailer
Direct selling and the large-retail market follow different logics, not incompatible ones. How to split your production, what changes between the two, and the pitfalls of poorly calibrated diversification.
EDI and supplier data exchange: what it actually means
A retailer requires EDI, and nobody in the business knows exactly what that involves. What the acronym covers, what you need to put in place, and the legitimate alternatives for a small supplier.
EGalim: France’s food law explained simply, what has been mandatory and since when
The French national food conference, organic thresholds, limits on promotions, a vegetarian menu: EGalim brings together several distinct obligations that came into force on different dates. The full overview, without jargon.