Certifications
GACP – Good Agricultural and Collection Practice
Good Agricultural and Collection Practice (GACP) is a system developed by the European Medicines Agency, in force since 2006. We have implemented it to ensure the proper and consistent quality of herbal raw materials and patient safety by adhering to relevant quality standards in the production of herbal raw materials.
Customer Benefit – Assurance that our plants are cultivated with the highest standards of safety and quality, applying practices related to the agricultural part of the medicinal plant. GACP is part of the Pharmaceutical Quality System (PQS) or Good Manufacturing Practice (GMP).
Global GAP
Global GAP (Good Agriculture Practice – dobra praktyka rolnicza) is an independent, voluntary system ensuring food safety in primary agricultural production. The standard is international and not mandatory; nevertheless, it has become a globally applicable standard.
We have implemented it to ensure that the agricultural products we produce are safe and not harmful to human health.
Customer Benefit – Assurance that our hemp products are entirely safe and cultivated with care for consumer health. The entire production process, from soil preparation to planting, through all stages of production, post-harvest processing, and delivery, is under strict control. Every activity is recorded and complies with the highest standards of quality and safety.
HACCP – Hazard Analysis and Critical Control Points
The aim is to ensure food safety through the identification and assessment of the scale of hazards concerning the health requirements of food and the risk of hazards during all stages of food production and trade. This system also aims to determine methods for eliminating or reducing hazards and establish corrective actions. It includes Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP).
Customer Benefit – Assurance that our hemp products are entirely safe for consumer health, and the entire production and distribution process is closely monitored for food safety hazards and the risk of their occurrence from a health quality perspective.
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