Pitalia S.A. was founded in 2016 as a company under Costa Rica's free trade zone regime. It is a sister company of Agrícola Industrial La Lydia S.A., which specializes in dehydrating fruits and cheeses.
Pitalia's main objective is to offer the market the best dehydrated and healthy products for consumers to enjoy.
From the outset, Pitalia has worked hand in hand with occupational safety and social awareness to provide its employees with the maximum benefit in the performance of their daily duties.
Companies that use the Costa Rica Country Brand seal represent our values: excellence, sustainability, innovation, social progress, and Costa Rican connections.
Products whose organisms or components have NOT been subjected to genetic engineering, i.e., they have not been genetically modified to improve the appearance of food, extend shelf life, minimize crop damage, and so on.
The word “Kosher” means suitable, appropriate, or convenient; our snacks meet the requirements of the Jewish community.
A comprehensive certification scheme for management and food safety systems based on existing ISO 22000, ISO 22003 standards and technical specifications.
“To produce distinctive, nutritious, delicious, and healthy industrial products for every occasion.”
This mission characterizes the company as follows:
“To be the model food industry in innovation, quality, and safety, with excellent economic results, participating in comprehensive community development.”
Company values:
At Pitalia S.A., we are committed to producing high-quality, safe dehydrated foods.
Therefore, we strive to continuously improve our processes in accordance with current technical standards and regulations, based on compliance with Good Manufacturing Practices (GMP) and the principles of Hazard Analysis and Critical Control Points (HACCP), ensuring customer satisfaction under applicable quality, safety, and security standards.
1. Meeting our customers' quality and safety requirements.
2. Implementing reliable systems and standardized processes.
3. Maintain fluid communication regarding information related to safety processes.
4. Maintain interactive communication to promote continuous improvement of the management system.
5. Ensure that all staff are aware of and have up-to-date training in food quality and hygiene.
6. Review policies regularly in line with goals and objectives.
