To create customer value through the supply of high–quality healthy foods, optimizing prices with quality ratios. To create value for the producer through distributing and marketing the products internationally. Identification of the geographical and cultural diversity as a source of gastronomic richness our products offer. Identifying each of the product’s regional and cultural environment. Highl
ighting and broadcasting their qualities, history, people and places. Valuing the pair of concepts ‘producer - product quality’ versus the pair ‘market - brand prestige’. Selecting products for their qualities; who it is developed by, how it is produced and not for the recognition of its image in today’s market. Recovery and promotion of traditional foods that are little known outside their regions, or at risk of disappearing. Stability of relations: Our desire is to have long and stable relationships with producers. Promotion and assessment of ecological and sustainable products. Consumption and responsible management of resources both in the packaging and on the road. Providing a major thrust for the small producer and the small co-operatives. Recognition of processing by medium sized enterprises that use regional raw materials of known origin and provide an excellent product. Identifying young innovative companies in food production. Continual improvement, adapting to change and innovating new ways to communicate and market the product. Contribution to an increase in the balance of trade with our main work in export and cultural dissemination to potential tourists.
