CONVENTIONAL AND KRAV PRODUCTION

There is a difference between food produced according to the KRAV Standards and food produced using conventional methods. There is a big difference. Much of the difference has to do with the cultivation of the raw materials, e.g. grain, vegetables, fruits, berries, as well as animal welfare, an ecological approach and respect for the environment. There are differences however at all levels throughout the food production chain. This applies to what can be added when raw materials are processed into products such as jam, cured meats and ready-made meals, as well as to the production process itself, such as choice of energy and packaging.

KRAV AND EU ORGANIC

The KRAV Standards comply with the EU regulation for organic production, which is a requirement for all production and sales of organic goods within the EU. The EU regulations present a minimum level for organic production. KRAV goes further with stricter standards for animal welfare, environment and health, climate, and better working conditions. The KRAV Standards also include more areas than EU organic, such as slaughter, restaurants and fisheries. To make the quality of KRAV products more clear, we sometimes use the term “KRAV-organic”.