Is Pago an Austrian company? Yes, Pago is fully owned by the stock market listed BBAG (Österr. Brau- Beteiligungs AG)

What does Pago mean? Pago is composed of the first three letters of the name of the founding family Pagitz and the first letters of the German word for fruit (Obst). “Pag” + “O“ = Pago

How long has Pago been producing fruit juices? Since 1888

Where does Pago come from? Pago is an international brand based in Klagenfurt in Austria.

In what form does fruit come from the world market to Klagenfurt? Fruit comes to Klagenfurt in the form of raw juices, direct freshly squeezed juices, concentrates and purées. Pago only buys completely ripened fruit that has been able to soak up sun for a long time and is thus especially sweet with a really strong taste. Ripe fruit is, however, very pressure sensitive and not transportable, which is the reason why it is pre-processed immediately after the harvest in the harvesting country.

How high is the proportion of Austrian fruit used by Pago? Approx. 10 %

Is the fruit juice in Austria the same as everywhere else? There is a standard Pago quality throughout Europe. Regardless of the bottling location, this can be guaranteed by complying with the same quality standard. (Amongst other things, through the same suppliers of raw goods, the same production processes and the same quality management system = the same ISO 9000 certified standard).

How did Pago go international? 1988/89 test marketing in Italy, followed in 1989 by the formation of Pago Italia Srl, then in 1992, formation of Pago France, 1993 saw the formation of Pago Espana, 1996 the formation of Pago Croatia, then in 1997, the re-naming of Pago Espana to Pago Iberica, then in 1998 the formation of Pago UK and the formation of Pago Austria.

Where does the fruit come from and how can Pago be sure about its goods? Pago buys its fruit worldwide from partners who are well known for their good quality and have normally had business relations with Pago for many years. Quality certifications and so-called supplier audits, which Pago carries out on site, guarantee the continually good quality of the raw fruit. Raw material suppliers are checked during each delivery by means of thorough laboratory sampling. Through spot-check type visits, Pago also has the chance during ripening, to retrace the fruits as far back as the tree.

Does Pago give information about the exact origin of the fruit it uses? Pago does not give any detailed information about the origin of individual raw materials. In theory anyone who is able to continually deliver the required quality standard at competitive prices can become a supplier.

Why can Pago offer fruit juices of such quality? Pago has decades of know-how in the selection and processing of the best fruit from all over the world. The very high quality requirements and Pago’s close co-operation with its long-standing suppliers, facilitate the consistently high quality of the products. The use of very specific, selected fruit varieties and their careful processing give the typical Pago taste – just as the consumer imagines his ideal fruit should taste as a juice.

How does the complaint route work? Incoming complaints are passed on to the production plant in question to be assessed. Here an analysis of the complaint takes place (based on samples or reference samples) in the quality assurance and in the department concerned (production. logistics etc.) to carry out the necessary correction measures. Finally, product management passes on a statement to the subsidiary that processes the complaint with our customers.

Is Pago certified according to ISO 9000? Yes Development, purchasing and materials management, production and logistics 12 100 5804 2007 Please take a look at all Pago quality certificates under: www.pago.cc/technical-information

Is Pago HACCP certified? HACCP declaration? HACCP is a science-based system designed to prevent, reduce or eliminate hazards in food products through appropriate controls during production and processing. Key components of the system include: -identifying potential problems that could cause food to be unsafe to eat/drink -establishing and monitoring targeted control points to minimize such problems -documenting the results At PAGO there has been an "HACCP-plan" since 1997. The document was updated in spring 2003 and 2005 in order to serve as a basis for ISO and hygienic certification. Please take a look at all Pago quality certificates under: www.pago.cc/technical-information