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Partnership
Joint and fair actions
Freely translated from the Japanese language "Byodo" means "the shared path" and this motto marks the heart of our company philosophy. It is obvious to the Byodo owners Andrea Sonnberger and Michael Moßbacher that partnerchips with producers have to be built step by step and fostered constantly: "We can only work reliably and develop innovative fine food products by working together".
In place of all our suppliers we would like to introduce four of our partners. These are no individual cases, but they reflect our understanding and philosophy when choosing our partner-suppliers.
finest pasta - passion & Charme
Signor Maurizio Gritta - or in short Mauro - is an old friend of Byodos`. The pasta specialist and gourmet from northern Italy is convinced of organic farming and has been taking a stand for more organic cultivation in his home country for many years.
Over 20 years ago Michael Moßbacher laid the foundation of cooperation with as small growers`cooperative and their manager Mauro. Over the years the amount of produced pasta increased steadily and therefore the cultivation area for durum wheat was extended. A few years ago the cooperative bought the pasta firm and since then exclusively has produced organic pasta, always keeping the aldente secret. Consequently cultivation on production are in one hand - which is certainly no matter of course regarding organic pasta.
Guaranteed purchase prices are the basis of close and trustful cooperation with the producers. This leads to a protection of long-term agricultural existencies in the cultivation area.
Our pasta is a unique Italian quality product - exclusive product quality for the specialized trade and fair prices for everyone.
Our shared aim is to offer pasta quality which totally satisfies - not only our customers, but top chefs as well.
BYODO MUSTARD – AT HOME IN BAVARIA
Michael Moßbacher, founder of Byodo, and Theo Hartl, a passionate mustard maker, have been old friends for more than 20 years.
The foundation of thier friendship has been a shared goal: the increase of organic cultivation and the offer of ine 100 % organically grown foods. In addition, the traditional way of how the mustard is produced by Theo, the company owner, as well as his passion and devotion to mustard is produced by Theo, the company owner, as well as his passion and devotion to mustard are deeply convincing. The company´s origin lies in the heart of Munich at the Viktualienmarkt. Up to the present day, with a new location close to the Bavarian capital, the firm can still be called a mustard producer: For the numerous mustard variations all ingredients of the mustard seed are used - this is very special and a real rarity in today´s mustard production. Besides, Byodo mustard is always produced freshly and in small batches.
As one of only a few mustard producers it makes its Dijon mustard by following the original procedure - using 100 % organically grown ingredients with the desired level of spicyness. The trick of using this very special process is to get a result, which equals the original from France.
The belief in organic products and the idea of culinary pleasure have always bound together cordially both the mustard producer and Byodo. Together they work on the recipes of the mustard creations. Only exclusively high quality products are used such as fresh, ripe oranges, fresh-crunchy paprikas or dried, whole figs. All ingredients for the Byodo mustard range are Bioland-certified.
COLLEZIONE ANDREA – OLIVE OIL IS PASSION
A few years ago, Andrea Sonnberger who is fascinated by the taste variety of Italian organic fine food products, visited the Tuscan family Pruneti. Driven by the passion and devotion to the organic cultivation of her olive oils, she composed her very own olive oil called Collezione Andrea together with the Pruneti brothers. This particular cuvée-mixture made from the olive variety Morajolo, Frantoio and Lecchino can only be found in the Byodo D.O.P olive oil.
For more than one century the Pruneti family have been cultivating the olive grove, which consists of 8500 olive trees in their homeland San Polo in the Chianti Classico region right in the heart of Tuscany. Already in the fourth generation the Pruneti bros Paolo and Gionni prove that virgin olive oil is much more than only high quality oil. Olive oil is passion. A passion Byodo shares with the Pruneti family.
The responsible treatment of the ground is one pillar in their philosophy. As well as the endeavour to constantly improve the high quality of their oil in accordance with tradition. This philosophy conglomerates and we appreciate working together with people who passionately stand behind their products and regard quality a sustainability.
SHERRY BALSAMICO – TRADITION, PASSION & CONVICTION
It is revolutionary to believe in the "organic idea" right in the middle of a traditional sherry-growing region such as Jerez. So far there have been only two organic wine growers - one of them is Rafael from the vineyard San Cayetano. We visited him for the first time in 2008. We knew right from the first visit that we shared the same philosophy. Our new partner was delighted that by our partnership his conviction of organic cultivation was at last taken seriously. In a country like Spain, which is renowned for its numerous organically produced goods it was, however, a real challenge for Rafael to support organic farming on his vineyard - especially in the very traditional region of Jerez.
The microclimate in the region between the Atlantic Ocean and the rivers Guadalquivir and Guadalete creates an evenly balanced temperature and guarantees constant humidity. Both factors are decisive for the barrel maturation of sherry vinegar.
Rafael works together with one of the oldest Bodegas (=wine cellar) of the region - thick walls, high arches and a sandy soil are typical. The traditional Solera-/Criadera-procedure is unique and characteristical of Jerez. The attachment to tradition and the courage to believe in organic products in this region make Rafael the perfect partner for Byodo.
Information on production:
The high art of barrel-aging the vinegar lies in the controlled mixture of young and older vinegars with similar charateristics.
Several oak barrels are piled up one upon the other. The barrels on the bottom are called "Solera" the row of barrels above are named "Criaderas". The vinegar used for the further process is always taken from the bottom row. Thereby only 1/3 of the barrel content is extracted. The missing amount will then be filled up with vinegar form the row above. The second row will then again be filled up with vinegar from the overlying row and so on. This concept is continued right up to the top barrel row. The extracted amount in this row is replaced with young sherry. In this way the young sherry travels from the top to the bottom passing through the whole system while constantly mixing with older vintages.
This method contributes to the typical dark-golden colour and to the unique flavour of sherry-vinegar - invensive, dry and rich with an aroma tasting of wood. Because many of our customers prefer a well-rounded vinegar flavour, we chose the sherry-balsamico variant. By adding grape juice concentrate the sherry-balsamico receives a well-balanced aroma.
