The opening of an original box is always done with the same excitement, even though Mr. Razavi has made an initial selection from the suppliers. The sight of the caviar in an original box never fails to delight the eye and the sense of smell. A divine moment is the tasting of the caviar; one appreciates its aroma, the size of the egg, its transparency, its color, the fineness of its skin, its texture, its oil content, and of course, its flavor.

The packaging process begins according to the needs of our clientele and the type of packaging desired. Precise movements, a trained eye, and a careful balance are essential; the person packaging must work quickly while maintaining great precision.

Caviar does not like to be exposed to air. Once in the box, it is either placed in a vacuum machine or tightly pressed to remove any air that could oxidize it, and then sealed with a natural rubber band that provides additional security and allows for the inscription of various information (type of caviar, packaging date, and batch number).

The Waterloo laboratory is the best example in terms of packaging and is also equipped with all the tools to ensure product traceability, one of Caspian Tradition's priorities.

Thanks to strict handling where each step of the work is recorded in a reference manual and a particularly efficient computer tool, each batch can be easily identified by its reference numbers, just as each packaged box carries the information that allows knowing which batch it belongs to. The labeling mentioning both the quality, weight, and approval number, as well as the complete recording of contact details, allows for the recognition of all data concerning a product's history.

The packaging of the small boxes is done from a single original box weighing between 1 to 1.8kg to ensure that the taste is as similar as possible for the same customer.

The small boxes will rest a bit in the fridge to stabilize and will finally be packaged in the designated room.

Deliveries are made with our own vans equipped with 2 compartments: refrigerated and freezer, each fitted with recording probes to ensure the cold chain until the goods are received by the customer.