The Ministry of Agriculture and Rural Development (MADR) has certified so far 386 traditional products and rejected 193 files, whilst other 42 have been recognized as products obtained after established recipes, Viorel Morarescu, Director General in MADR, has told Agerpres.
“We have approved 386 traditional products, have rejected 193 and are analyzing other 69 files. The registration process is continuing, as long as there is interest on the part of the producers, and we will promote these products to increase consumers’ confidence in quality products. All these certified products have been verified by the Ministry of Agriculture, the Ministry of Health, the ANSVSA and the ANPC in terms of quality and traceability and there were no problems. We will conduct two or three verifications per year because the ministry has assumed responsibility, and put its signature and logo, and when an authority guarantees for a product this means that the product is safe and of quality,” said Morarescu.
He pointed out that the producers who have certified their products obtained traditionally have seen a 25 per cent surge in sales, as consumers have identified their products much easier.
“There is interest also in certifying the food products obtained after established recipes. There are already 42 such certified products that can be purchased in major store chains in Romania. We have 6 bakery products, 29 meat ones and seven dairy ones.
However, consumers must be educated and informed because many of them do not know what these established products are,” said the Ministry of Agriculture’s official.
After altering and toughening the certification rules, the number of Romanian traditional products has decreased by over ten times, from 4,500 to almost 400 at present. At end-2013, Romania was probably the EU country with the highest number of certified products nationally.
Under the conditions in the new legislation, the traditional product firstly must be made in Romania, must not be obtained industrially or contain food additives, and processing manner of the products must have a traditional characteristic, after a recipe handed down from generation to generation.