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Certification

Certification

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Published by: - on Jun 17, 2012
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03/19/2014

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Organic Standards and Certification
 
Organic certification was first instituted in the1970's by the same regional organic farminggroups that first developed organic standards. Inthe early years, the farmers inspected one anotheron a voluntary basis, according to quite a generalset of standards. Today third-party certification is amuch more complex and formal process. Althoughcertification started as a voluntary activity, themarket began to demand it for sales transactions,and now it is required by the regulations of manygovernments for any kind of an "organic" claim ona product label.
 
ORGANIC CERTIFICATION
Purposes of organic certification:
as evidence of an organic products
as marketing instrument in premium markets
is needed if organic products are traded world wide
as a standard that constantly reviewed
getting higher selling prices
open a new market
useless for personal consumption
avoid consumers from abuse in the growing andlucrative market
Certification is expensive and bureaucratic !!
 
KINDS OF CERTIFICATION
1.International standard
IFOAM Basic Standard: How organic productsare grown, produced, processed and handled.
The Codex Alimentarius: A joint FAO/WHO foodstandard program as a guideline for production,processing, labeling and marketing of organicproducts. Codex are in line with IFOAM basicstandard & EU
2.National Standard
Guideline for production, processing and importof organic products including inspectionprocedure, labeling, marketing for the wholeEurope
EU Regulation 2092/91 for crop in 1993
EU Regulation 1804/99 for livestock in 2000

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