SCP Producer

Information on SCP Mark

Minimum Criteria for Scottish Crofting Produce Mark Membership

1. General

· Produce comes from a registered croft or holding of like status.

· Producer is a member of Scottish Crofting Federation (SCF).

· Produce carries the producer’s name and membership number, contact details and address of croft/holding. The producer agrees that they are willing to be visited for inspection by a consumer or SCF, at a reasonable time, if requested.

· The product will carry the labelling agreed by the Standards Working Group (SWG).

· The member will abide by the rules agreed by the SWG.

2. Meat

· Producer is a member of QMS or at least equivalent farm assurance scheme.

· Animals have whole life traceability.

· Animals are grazed predominantly on natural herbage.

· Records are kept of all artificial inputs and any withdrawal period.

· Native and/or traditional breeds are favoured.

· The producer manages livestock using traditional crofting practice that takes account of
animal welfare, good environmental management and product quality.

· The producer is registered with the local authority as a food producer.

3. Potatoes, Field Vegetables and Horticultural Produce

· Produce is fresh and of good quality.

· Records are kept of all artificial inputs and any withdrawal period.

· Food hygiene procedures are observed.

· No unnecessary packaging.

· The producer is registered with the local authority as a food producer.

*For other produce, e.g. honey, eggs, craft products, wool, knitwear, textiles and produce

where a process, such as cooking, baking or smoking, takes place, producers are invited to

apply for membership attaching a description of what they produce and their production

methods.

If you are a member of the SCF and wish to apply for the SCP mark, please fill out the appropriate form below and return it to HQ.

To download a PDF of the application criteria : Please click here

To download a Word doc of the Meat Mark Application form : Please click here

To download a Word doc of the Vegetable Mark Application form : Please click here