Overview of Organic Certification

HISTORY OF ORGANICCERTIFICATIONNo Certification &Standard RequiredHey!OrganicCornOrganic Products Salethrough Trust &Personal Relationship

HISTORY OF ORGANICCERTIFICATIONOrganicProductsSalethroughTrustHey!OrganicCornSold TheirconventionalProducts byclaiming themOrganic

HISTORY OF ORGANICCERTIFICATIONWhatThingsInclude InStandardPhase 1 Phase 2What isProhibitedDevelop Private StandardProducer & Consumers sit together anddeveloped Organic Standards.Soil Association, Great Britain was found in 1946and developed Organic Standards

Regulatory EnvironmentOrganic certification and standard setting developed outof the organic movement as private sectors initiatives,from the bottom and up.It is based on voluntary participation of producers and/orhandlers/processors.As the organic market grew, it became a public-privatepartnership with governments setting legal definitions of‘organic’ and setting enforcement mechanisms.

Regulatory Environment EU regulation sets minimum standards, allowing differentgovernments and certification/inspection bodies to certify tostandards that meet or exceed the EU regulation-1992. In the USA, the Organic Food Production Act (OFPA) wasimplemented by the National Organic Program (NOP)-2000. India notified its own standards for exports under NationalProgram for Organic Production (NPOP) in 2003.Amended in2005 and are EEC regulation, Swiss ordinance and Conformityassessment is recognized by USDA-NOP

INTERNATIONAL ORGANICSTANDARDSNational Programme for Organic Production (NPOP)National Organic Program (NOP)European Economic Commission (EEC) 834/2007Japan Agricultural Standards (JAS)International Federation for Organic Agriculture Movements

WHY CERTIFICATION IS NEEDEDBuilding Trust Between Consumer and Organic ProducerRecognize trust worthy organic products easily

WHY CERTIFICATION IS NEEDEDThese AreCertified OrganicVegetablesYeh!CertifiedOrganicImportant marketing toolAchieve better price as compared to conventional products

NEED OF ORGANICCERTIFICATIONCertification is link between farmer, processorand consumer.Demand of Certified Organic Products in World WideNPKOrganic Products Meet Stringent Standards

NEED OF ORGANICCERTIFICATIONConsumer Are Health ConsciousSmall & Marginal Farmers are not getting properPrice of their produce

BENEFITS OF ORGANICCERTIFICATIONOrganic certification build trust between consumer andorganic farmers.Organic labels and certification marks help the consumer toidentify the organic products easily.ConventionalOrganicBetter price compared to conventional products.

BENEFITS OF ORGANICCERTIFICATIONConnect small farmers to global market.Small Farmers can bargain and get premium price onCertified Organic Products, like cumin, Basmati Rice etcTransaction certificate send along withorganic produce verify the Country ofOrigin.Transaction certificate ensures traceability.

CRITERIA FOR SELECTION OF CERTIFICATIONAGENCYSelecting the CB: Operator (producer or processor) requests information. Selecting CB depends on: market, cost, standards, reputation,service & recognition. Operator should read and understand standards to determineif they qualify for certification. It is an annual process. Accreditation/acceptability in the importing country.Cont…

CRITERIA FOR SELECTION OFCERTIFICATION AGENCY Acceptability of Certificate. Comply with the standards of the importing country. Services and support provided by certification agency. Certification Procedure. Terms and conditions. Affordability. Acceptability and recognition of logo. Costing. Status.

REQUIREMENTS FOR ORGANIC CROPCERTIFICATION Comply with the act and applicable organic production andhandling regulation.1. No use of prohibited materials for three years/36 Months2. Maintain the records or provide the evidence that operatorhad not used any prohibited material from last 36 Months.3. Notify the certifier about start of conversion (NPOP andEEC 834/2007).Cont…

REQUIREMENTS FOR ORGANIC CROPCERTIFICATION• Establish, implement, and update annuallyan organic production or handling systemplan that is submitted to certification body(NOP Requirement).• Maintain the required Records and keep for5 years• Permit on-site inspections with completeaccess to all facilities.

REQUIREMENTS FOR ORGANIC CROPCERTIFICATIONImmediately notify the certifying body concerning any: Application, including drift, of a prohibited substance toany field, production unit, site, facility, livestock, orproduct that is part of an operation; and Change in a certified operation or any portion of acertified operation that may affect its compliance with theAct and the regulations in this part.

REQUIREMENTS PROCESSING &HANDLING CERTIFICATION Organic products should not co-mingle with non-organicproducts. All organic products shall be clearly identified as such, andstored and transported in a way that prevents contact withconventional product through the entire process. Take all necessary measures to prevent organic productsfrom being contaminated by pollutants and contaminants,including the cleaning, decontamination, or if necessarydisinfections of facilities and equipment.

INGREDIENT Organic processed products are only made from organicingredients . Water and salt may be used as ingredients in the productionof organic products and are not included in the percentagecalculations of organic ingredients.Processing Organic food is processed by biological, mechanical andphysical methods in a way that maintains the vital quality ofeach ingredient and the finished product.

PROCESSING METHODS Extraction shall only take place with water, ethanol, plant andanimal oils, vinegar, carbon dioxide, nitrogen. These shall beof a quality appropriate for their purpose. Irradiation is not permitted.

PEST & DISEASE CONTROL Organic food is protected from pests and diseases by the useof good manufacturing practices that include proper cleaning,sanitation and hygiene, without the use of chemical treatmentor irradiation.CLEANING, DISINFECTING, ANDSANITIZING Organic food is safe, of high quality, and free of substancesused to clean, disinfect, and sanitize food processing facilities. Educate personnel in hygiene, sanitation, safe food handling,and organic standards.

PACKAGING Organic product packaging has minimal adverse impacts onthe product or on the environment. Organic food should be packaged in reusable, recycled,recyclable, and biodegradable packaging whenever possible. Packaging materials, and storage containers, or bins thatcontain a synthetic fungicide, preservative, or fumigant areprohibited. Organic produce shall not be packaged in reused bags orcontainers that have been in contact with any substance likelyto compromise the organic integrity of product or ingredientplaced in those containers.

OrganicCertificationProcess

ORGANIC CERTIFICATIONPROCEDURE Telephone Applicant visit OneCert office Through extn. Worker E-mail Written requestApplicants CallEntry into EnquiryRegister

ORGANIC CERTIFICATIONPROCEDUREDispatch of Application PacketIts Contain :Application for CertificationCertification AgreementFees ScheduleOrganic System Plan - Crop/Organic System Plan –Handler-Processor/Organic System Plan - LivestockField History FormFarm Products and Inventory ListOrganic Product Profile

ORGANIC CERTIFICATIONPROCEDUREReceived complete/duly signed application packet

ORGANIC CERTIFICATIONPROCEDUREInitial ReviewFor Administrative Completeness and Technical Completeness

ORGANIC CERTIFICATIONPROCEDUREOnsite Inspection

ORGANIC CERTIFICATIONPROCEDURE

ORGANIC CERTIFICATIONPROCEDURE