It's a tough job but someone's got to do it. That's how the people respons-ible for purchasing, quality checks and development at Santa Maria feel. Their jobs involve travelling the world tasting, sniffing, smelling, feeling, looking and measuring. The aim is to root out the best suppliers and ensure that they meet Santa Maria's stringent requirements year after year. They are also responsible for finding inspiration for new and exciting products, food trends, packaging and anything else that makes food tastier, more fun and healthier for you.

Raimo Orava is a purchaser for Tex Mex. He was there when Santa Maria discovered and introduced Tex Mex to Sweden 16 years ago. In September 2006, he went on another of his recurring ‘auditing’ trips to the USA, together with one senior person from the quality department and a chef from the development department.
They travelled from the Gulf of Mexico in Texas, via New Mexico and Arizona, to California and the Pacific Coast. Along the way, they visited suppliers, stores and restaurants.
– We normally travel during the chili harvesting season,” explains Raimo.

– This allows us to see how the chili grows and is harvested, and how it is processed at the factories. Being able to follow our products from soil to table is an important part of our business.

Trendspotting in chili country
Taking a chef on these trips adds
yet another dimension when visiting produce markets, stores and restaurants. We can pick up on new trends, vegetables or packaging that seem exciting but need to be developed before they can work in Europe. Processes like this can take many years to complete, but it’s all about biding your time and keeping a sharp eye out for that next big thing.
– These trips are the best way of keeping in touch with our suppliers. We carry out quality checks, discuss what has happened and plan for the future, says Raimo.

Santa Maria has a presence in 20 countries and all our products must meet all the requirements necessary for all countries. Furthermore, we set our own requirements, which are often more stringent than those required by law. In addition to legal requirements, we also make gastronomic and aesthetic demands. Our products must be as good as possible and look appealing. For example, we have asked our chili suppliers to dry their chilies extra carefully in order to help them maintain their attractive red colour.