The UTZ Certified Quality Coffee Certification is an internationally recognized standard that includes the economic, social and environmental standards for responsible coffee, tea and cocoa production.
The UTZ certification program is based on the Europe GAP standard, which means that all UTZ-certified coffee (tea/cocoa) meets the Europe GAP standard.UTZ Certified said that the establishment of the project is one of the main reasons for the growth of certification demand. At the same time, UTZ Certified analyzes the main problems for farmers in those issues that most affect productivity and sustainability. This approach shows that corporate social responsibility actually brings economic value to the environment of the place of origin and the farmers and companies in the country of purchase.
In order to further promote the sustainable development of the tea industry, UTZ Certified took a very important step – the launch of Code of Conduct for Rooibos. It is also the first internationally recognized standard for sustainable mainstream Rooibos tea. The four manufacturers and two processors in the pilot project have been certified.
one way exhaust valve have found that more than 160,000 smallholder growers and growers of coffee, tea and cocoa are now certified by UTZ Certified. This means that the independence of many farmers has been strengthened and farmers have been trained in the professionalization of agricultural practices and management.
When you or your customer have high requirement on the coffee kit, please also remember to have your coffee bean packed with a coffee valve without filter.
Brewing methods have different requirements on the powder thickness, exhaust valves without filter is suitable for whole-bean product that can be grinded at home.
Brewing method and the storage condition are both affecting coffee taste, and the exhaust valve with filter installed on package is suitable for powdery product.
We recommend you keep coffee beans in containers with one-way degassing valve, it helps to prevent quality change and to extend shelf life during ‘resting’.