Input record
Ready on site.
Customers in Iraq commonly identify themselves with a national ID number, so forms and records leave room for it. On organic farms, record and traceability discipline matters even more. Input, work and harvest records are kept ready for inspection.
Every input used is recorded with date and parcel; use of a non-organic input raises a warning. At inspection time records for the chosen period come out as PDF or table and the batch number is followed from harvest to sale.
Ready on site.
Stays on record.
At every step.
Save time.
By e-mail we discuss your property, your workflows and your goals and agree on the scope.
We build the solution to fit your hotel and connect it to your existing systems.
We test with real workflows, train your team and only go live when everything is right.
Organic label rules and the inspection body’s requirements can change; the farm and the body determine the rules that apply.
Yes; the lists of permitted and prohibited inputs are set at setup and updated later.
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