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Acetum grants the quality of its products internally, with a sophisticated quality control system run by the in-house laboratory, and also externally, having obtained a number od Quality Certifications, and Quality Awards, that few other manufacturer can boast of. CsQA Certified quality system
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AIB (Assaggiatori Italiani Balsamico)
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Other quality achievements A great care for the quality granted the company several international awards, like the one the famous American Culinary Institute in San Francisco,while in Germany the Stiftung Warentest (a Consumers'Association organ) placed two Acetum products among the first three selected, in a complex test that compared 21 different brands. Also, it is recent the award for 'Company of Excellence' which was given to Acetum by the Emilia Romagna Region and the Social European Fund, in a project that interested 10thousand regional companies: between all of them, Acetum distinguished for the 'paths of fidelization and search of a higher customer's satisfaction level' which our company could establish.
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Aware
of the difficulties that consumers (especially the international ones)
have in determining quality for a Balsamic vinegar of Modena, Acetum
was the first to scientifically measure quality of its product, dividing
it in well defined 'classes', or categories. Acetum redesigned its
whole manufacturing process on the basis of such quality segments,
and submitted its manufacturing to product's certification. In December
2000, after an organizational process of about two years, the 
In
order to deepen knowledge about sensory analysis for Balsamic Vinegar
of Modena the AIB Association (association of Italian Balsamic Tasters)
was established in February 2001. Its aim is to develop knowledge
of the sensory features of Balsamic Vinegars, in order to promote
evaluations of products and protect consumers. The association was
founded with a particular attention to the study and divulgation of
the products' features, also by cooperations with Universities and
Research Institutes. President was named Ph.D. Roberto
Zironi, Oenologist at the Udine University. Acetum was the first Company
to follow the system set by AIB with respect to the sensory analysis.
All the Acetum board of director is member of AIB, and shares and
agrees with AIB policies.