Sustainability, Transparency & Traceability

California Caviar Company is a global leader in the production of sustainably farmed caviar, supplying top chefs and caviar connoisseurs worldwide. Owned and operated by Deborah Keane — the “Caviar Queen” — a renowned tastemaker and caviar master who built a fully vertically integrated spawn-to-serving enterprise. Keane’s commitment to preserving the world’s delicate resources, coupled with a passion for producing the finest, premium caviars, sets a new standard for the caviar industry.

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar can be an everyday indulgence.”
—Deborah Keane

Sustainability

We care our about resources. We put back what we take out. We’re committed to preserving our environment in everything we do.

Integrity

No herbicides. No pesticides. No preservatives. No hormones.

Reliability

We control every step of production—from our farm to your table. Transparent and traceable, no one touches our caviar, except us.

Accessibility

Worldwide, there has been a boom in fish farming, making caviar available and affordable for all.

Innovation

With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.







Vivace — Correct Caviar

California Caviar Company has been dedicated to sustainability since we launched in 2007. Our goal is to bridge the gap between Old World traditions and New World innovations of the 21st century. We have always sourced only responsibly raised farmed sturgeon.

Now we are taking it one step further with the introduction of Vivace (Correct Caviar), the first-ever no-kill caviar. The eggs are extracted from the sturgeon using a harmless massaging technique then delicately rinsed using the Köhler Process. The process was developed by Professor Dr. Angela Kohler, one of Europe's leading marine biologists and eco-toxicologists and head of the research group for cell biology and eco-toxicology for Germany’s Alfred Wegener Institute for Polar and Marine Research. For the first time ever, caviar can be harvested multiple times over the course of the sturgeon's life span.


caviar aquafarm

ON THE FARM Young white sturgeon at a northern California sturgeon farm.

Aquaculture

The combined effects of environmental stress and overfishing have depleted the world’s fish supplies by 52 percent since 1989 and are expected to further deplete those supplies by 1.5 percent annually until the year 2020. The increasing demands on wild fisheries by commercial fishing operations have caused overfishing.

As a result, there has been an increasing demand for alternative sources of seafood. Aquaculture — the growing of fish in closed systems that provide the fish with sufficient oxygen, fresh water and food — has offered a solution to the market demand for seafood.

 

Sustainability

Sustainability generally is a characteristic of a process or state that can be maintained at a certain level indefinitely. The term, in its environmental usage, refers to the potential longevity of vital ecological support systems, such as the planet’s climate system, systems of agriculture, forestry and fisheries. Sustainable agriculture refers to the ability of a farm to produce food indefinitely, without causing irreversible damage to ecosystem health.


caviar aquafarm

ABOVE GROUND TANKS Above ground tanks at a California aqua farm.

Organic

Organic foods are produced according to certain production standards. For animals, this means that they were reared without routine use of antibiotics and without the use of growth hormones. While industry standards do exist, organic fish farming is not formally regulated in America.

The European Union has a regulatory body that has begun developing such standards and a certification process, but these have not been fully adopted in the United States. While organic farming generally operates without the use of herbicides, pesticides, antibiotics and growth hormones, the organic farming of fish often requires additional limitations of the feed — food that is not derived from animals with hoofs or feathers.


ON SUSTAINABILITY PAGE AND ABOUT CCC

Old World Traditions Meets New World Innovation

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar can be an everyday indulgence.”
—Deborah Keane, CEO and Founder

CCC Today


Sustainability


We care our about resources. We put back what we take...
We’re committed to preserving our environment in everything we do...

Integrity



No herbicides. No pesticides. No preservatives. No hormones..

Reliability


We control every step of production—from our farm to your table. Transparent and traceable, no one touches our caviar, except us.

Accessibility


Worldwide, there has been a boom in fish farming, making caviar available—and affordable with a more moderate price.

Innovation


With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.

CCC TOMORROW

Implementation of the no-kill cavair initiative

CCC is the only farm with the experience and rights for this proprietary and skilled process.

No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader on responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.







OLD COPY



OLD WORLD TRADITIONS MEETS NEW WORLD INNOVATION

“The U.S. caviar industry is similar to the wine world in the late 1960s. In the early days, it was enjoyed as a seasonal, celebratory indulgence. With increasing product availability comes accessibility, and finally caviar will be an everyday indulgence for anyone with taste.” —Deborah Keane

SUSTAINABILITY

We control every step of production—from the farm to the tin. Transparent and traceable, no one touches our caviar, except us.

ACCESSIBILITY

Worldwide, there has been a boom in fish farming, making caviar available—and affordable with a more moderate price.

INNOVATION

With education, traditional attitudes are changing and there is a new respect for the many health benefits of caviar. And for everyday, it’s a flavorful and rich addition to your favorite dishes.

CCC TOMORROW

Implementation of the no-kill caviar initiative CCC is the only farm with the experience and rights for this proprietary and skilled process. No-kill, cruelty-free caviar will change the industry from the perspective of consumers and farms. CCC will be a leader on responsible farming practices and harvesting techniques, while increasing production, sustainability, and customer satisfaction.


We take the same level of care and conscience that our michelin star chefs do when they come to the farm for harvest - and pass along that caviar to you at their restaurants. CCC takes pride in our caviar and we have the ability to use the highest standards and best practices in its creation. All this attention to detail allows us to follow our hearts and try to do something good for the future as well.

Wouldn't you want to know that the food you are eating has been raised cared for and packaged as well as these amazing chefs do for you at their restaurants? That everything you are enjoying is being given without harming the world for the future. Lofty goals - but ones achieved handily by CCC. It is our farm, our stock, our people working on it. We are luckily in a position to control all the factors of production and make sure they are up to our standards - and therefor yours.

Michael Chiarello in the sturgeon tank
Chef Matthew Accarrino packing his ACCA Caviar

see if there is a way to use this article as well - it sort of sums up all these sort of dry ideas and brings it back to being about something delicious

https://www.foodandwine.com/chefs/why-chef-matthew-accarino-makes-his-own-caviar

Sustainability

Try to leave the Earth a better place than when you arrived.

Sidney Sheldon

https://www.sciencedirect.com/topics/engineering/sustainable-development

Sustainable development is defined as “a constraint upon present consumption in order to ensure that future generations will inherit a resource base that is no less than the inheritance of the previous generation.

https://www.sciencedirect.com/science/article/pii/S1474034610000455

Sustainability comprises environmental issues (‘Planet’), social issues (‘People’), and expected returns (‘Profit’). 

Sustainability generally is a characteristic of a process or state that can be maintained at a certain level indefinitely. The term, in its environmental usage, refers to the potential longevity of vital ecological support systems, such as the planet’s climate system, systems of agriculture, forestry and fisheries. Sustainable agriculture refers to the ability of a farm to produce food indefinitely, without causing irreversible damage to ecosystem health.

California Caviar Company has been dedicated to sustainability since we launched in 2007. Our goal is to bridge the gap between Old World mystique and New World innovations and sustainability of the 21st century. We have always sourced only responsibly raised farmed sturgeon.

Transparency - "Who made my food?’

(From 4-step guide to food supply chain tracability article) Food traceability has its roots in 1930s Europe, where countries wanted proof that high-end products like French champagne were indeed products of the regions claimed on labels.

Traceability has two essential components:

  1. Tracing provides a history of each food product’s journey throughout the supply chain, from farms that produce ingredients to how those ingredients are combined to where those finished goods are inventoried on site. Tracing offers a transparent picture of a product’s history from its origins forward.
  2. Tracking allows for the accurate identification of a product’s journey after it leaves a manufacturing facility up to its final destination, whether that is a restaurant, grocery store, or consumer.

https://medium.com/age-of-awareness/transparency-in-food-supply-chains-why-it-doesn-t-already-exist-and-why-it-s-vital-that-it-should-b22a05a8a93c

What was the name of the farmer who grew the veggies you ate?
What was the name of the farmer who raised the cattle, pigs, or chicken?
Who baked the bread?

Simple questions - complicated answers. Our answers at California Caviar Company are simple.

ARE THEY SIMPLE? BREAKDOWN OF THEM

Traceability

https://blog.foodlogiq.

The value of seeing the entire past and future of each product is that companies can easily verify the safety practices of their suppliers, the origin and authenticity of the ingredients, as well as be aware of potential allergens.

“In the future, there will be a comprehensive link of every ingredient to each product and its food safety status (e.g., temperature during transportation, shelf-life, warehouse location) in real-time throughout the supply chain, including where product is currently at and data analytics to alert when any of this is out of compliance,” says Hal King PhD, President, Public Health Innovations, LLC.

com/state-food-traceability

 

Food traceability is defined as a part of logistics management that capture, store, and transmit adequate information about a food, feed, food-producing animal or substance at all stages in the food supply chain so that the product can be checked for safety and quality control, traced upward, and tracked downward at ...

https://www.newfoodmagazine.com/article/75651/transparency-food-and-the-global-supply-chain/

 ingredient sourcing, labelling and what impact the manufacture and distribution of products has on the environment and society.  how their food was grown, handled, shipped, produced and packaged, 

 

https://www.nextecgroup.com/the-4-step-guide-to-food-supply-chain-traceability/

 

Food traceability is defined as a part of logistics management that capture, store, and transmit adequate information about a food, feed, food-producing animal or substance at all stages in the food supply chain so that the product can be checked for safety and quality control, traced upward, and tracked downward at ...

“The ability to trace and track food, and food ingredients through the supply chain; thus traceability can be applied through all stages of production, processing and distribution”

Aquaculture

As caviar was originally harvested only in the Caspian Sea, sustainable aquaculture has made it possible for imported caviar to come from many areas of the world, yielding Iranian Osetra, Russian Osetra and Siberian Osetra.

Aquaculture is also primary reason domestic caviar is becoming increasingly popular and respected. California Caviar Company uses roe from the best sturgeons such as Hackleback, Paddlefish and White Sturgeon, all coming from different regions in the US.

Organic

Organic foods are produced according to certain production standards. For animals, this means that they were reared without routine use of antibiotics and without the use of growth hormones. While industry standards do exist, organic fish farming is not formally regulated in America.

The European Union has a regulatory body that has begun developing such standards and a certification process, but these have not been fully adopted in the United States. While organic farming generally operates without the use of herbicides, pesticides, antibiotics and growth hormones, the organic farming of fish often requires additional limitations of the feed — food that is not derived from animals with hoofs or feathers.

Sustainability, Transparency & Traceability

California Caviar Company is a global leader in the production of sustainably farmed caviar, supplying top chefs and caviar connoisseurs worldwide. Owned a

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