Abstract: Unique identifiers are defined with respect to products (ingredients). Each identifier is indicative of a source of information regarding a certification of the respective ingredient with respect to a particular food quality. The information is stored in a computer database. Unique identifiers for ingredients are provided to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the certification agencies certifying the food qualities of the ingredients. Information is retrieved, by means of the identifiers, regarding the certification of the ingredients. The certification agency associated with the manufacturer is then able to certify the food quality regarding the product, based in part on the retrieved information.