Certificates and Quality

Our independent quality control department strictly monitors all steps of the production processes. Thanks to the latest equipment available, we perform complex quality testing on herbs, intermediate products, and end products at every stage. Phytochemical, radiological, and microbiological testing is done in compliance with the main European pharmacopeia and the guidelines of the World Health Organisation regarding the quality control of medicinal plant materials. This is also confirmed by the international certificates held by the factory: ISO22000, ISO9001, GMP, HACCP, HALAL, ECOagros, IFS. The leading-edge European technologies combined with the long experience allow not only preparing raw material in good quality but also packing the product into all the forms acceptable to our client starting from loose weighted tea and ending with envelope tea bags satisfying the top requirements. Production is free from artificial additives, colorants, or flavor enhancers. Teabags are made without using any glue or metal elements.

ECO Agros

LT-EKO-001 allows the production of organic products.

LEAN system

is a system that helps to achieve the best pricing and quality ratio by optimising the work environment, resources, effort, and energy of the organization toward creating value for the customer.

HALAL certified

certificate issued by HALAL control shows that produced products are acceptable in accordance with Islamic law.

HACCP

food safety management system that is addressed through the analysis and control of biological, chemical, and physical hazards.

GMP certification

s a system for ensuring that pharmaceutical products are produced and controlled based on the highest quality standards. GMP covers all production aspects from the premises, raw materials to the personal hygiene of staff.

ISO 9001

is the International Standard for Quality Management Systems, which helps to ensure the meet of customers and stakeholders needs.

ISO 22000

is the International Food Safety Management System, which demonstrates an ability to identify, control food safety hazards, and provide safe products to the market.