Today, our co-operative organisation places men and women - i.e. consumers, farmers and employees - at the very heart of its project and it gives, of course, top priority to food safety. In our view the best way of guaranteeing food safety and food quality is to work within a production chain where information flows freely and where all the operators are strong performers, capable of understanding and adapting to the needs of their partners. We see this safety approach therefore as a process of development from the "field to the dinner table". For us the co-operative structure is well suited to this need. As farmers are used to working in a group, they happily agree to drawing up group specifications guaranteeing quality throughout the production process. And because they are shareholders in their processing factories, they understand the requirements of those who process their products and who are able to create the links between the "field" - the producers - and the "dinner table" - the consumers.