Romania ranks near the bottom at European level when it comes to quality certificates for marketed food. According to a study carried out, Romania has 15 times less certified foods than Italy.
The Italian producers have 3 000 certificates, as they place considerable focus on food quality. Most of the certified products are in the meat and pastry sectors.
Product quality should be the main criterion in food selection, which is why the low number of food quality certificates in Romania should be a permanent concern, both for local producers, and for central and local authorities.
What instruments does the Commission have to increase the number of quality certificates in Romania and to ensure high standards as regards foodstuffs?