Prosciutto DOBRO and sunflower oil TENA winners of the prestigious Superior Taste Award
Products of the Žito Group were honored again this year in Brussels by the International Taste & Quality Institute with 2 golden stars each.
Žito Group has participated in the prestigious Superior Taste Award selection with two products - Prosciutto DOBRO and Tena sunflower oil, both of which have been awarded with 2 golden stars featuring products of exceptional taste and quality.
The 76-year tradition of producing high-quality sunflower oil in the Čepin oil factory was honored for the fourth time in a row with a grade of 81.2%. The quality and recognition of the Tena brand is the result of constant investments in production and processing facilities, development and innovation as well as synergy with other members of the Žito Group. Sunflower oil Tena is valued for its high sensory properties (mild taste and smell), its high biological value, which results from a higher proportion of linoleic acids (up to 74%) and vitamin E, as well as the fact that it is made exclusively from sunflowers produced on Croatian fields.
Prosciutto DOBRO received a very high score of 89.2%, with the soft and juicy texture of this Slavonian delicacy being valued at over 90%. Prosciutto DOBRO is made from only two ingredients - fresh meat coming from the Slavonian pigs and Adriatic salt. The maturation period is at least 400 days and it is made without smoke, which is why it has a very mild and juicy taste and a soft texture.
The high performance of both products is an indication of the quality of the indigenous raw material and the excellent cooperation between the members of the Žito Group, whose synergy is an important reason for the success of individual activities.
The Superior Taste Award is a prestigious award from the International Taste & Quality Institute (iTQi) based in Brussels. ITQi is a leading independent global organization dedicated to certifying the taste and quality of food from around the world. The evaluations are carried out by more than 200 jurors, selected from the most prestigious European gastronomy and sommelier associations.
The evaluation process is very rigorous and involves judging the sensory properties of the product (taste, smell, texture, first appearance) through a blind evaluation method, in which jurors do not know where the product comes from and which brand is being judged.