The consortium was set up in 1971 and has 400 members, who work together to safeguard the quality of PGI Pantelleria Caper production. The best preservative is sea salt, which protects the caper's traits and quality. The buds range from the smallest and most prized to the large size, packed in sachets of different weight. There are also other specialities produced by members, including EVO, caper berries, oregano, chillies, raisins, and Moscato and Passito wines.
