As a food ingredient, compliance is non-negotiable. Buyers must verify that the supplier holds ISO 22000 or HACCP certifications for food safety management. For specific markets, look for USDA Organic or EU Organic certifications to ensure no synthetic pesticides were used. Additionally, if targeting specific consumer segments, request Kosher or Halal certifications. Always ask for a Certificate of Analysis (COA) for every batch to check for heavy metal limits (Lead, Arsenic, Mercury) and microbiological safety (Salmonella, E. coli).