Organic certification

Certified organic products are those which have been produced, stored, processed, handled and marketed in accordance with precise technical specifications (standards) and certified as “organic” by a certification body. Once conformity with organic standards has been verified by a certification body, the product is afforded a label. This label will differ depending on the certification body but can be taken as an assurance that the essential elements constituting an “organic” product have been met from the farm to the market. It is important to note that an organic label applies to the production process, ensuring that the product has been produced and processed in an ecologically sound manner. The organic label is therefore a production process claim as opposed to a product quality claim.

Organic product

Organic food is the product of a farming system which avoids the use of man-made fertilizers; pesticides; growth regulators and livestock feed additives. Irradiation and the use of genetically modified organisms (GMOs) or products produced from or by GMOs are generally prohibited by organic legislation.

All organic food is fully traceable from farm to fork, so you can be sure of what you’re eating. The standards for organic food are laid down in laws so any food labelled as organic must meet strict rules. Unlike non-organic food production, which makes wide use of manufactured and mined fertilizers and pesticides, organic food is produced with natural fertilizers from plants, less energy and more respect for the animals that provide it. Organic farming and food production is not easy and takes real commitment and attention to detail, and is backed up by rigorous, independent inspection and certification.

 Benefits of organic food:

  •  Organic produce contains fewer pesticides
  •  Organic food is often fresher because it doesn’t contain preservatives that make it last longer
  •  Organic farming is better for the environment
  • Organically raised animals are NOT given antibiotics, growth hormones, or fed animal   byproducts.

Labelling

Foods may be labelled “organic” only if at least 95% of their agricultural ingredients meet the necessary standards. In non-organic foods, any ingredients which meet organic standards can be listed as organic. To ensure credibility, the code number of the certifying organization must be provided.

Organic production outlaws the use of genetically modified organisms and derived products. However, the regulation on genetically modified food and feed lays down a threshold (0.9%) under which a product’s GMO content does not have to be indicated. Products with GMO content below this threshold can be labelled organic.

The EU organic logo

The organic logo gives a coherent visual identity to EU produced organic products sold in the EU. This makes it easier for EU based consumers to identify organic products and helps farmers to market them across all EU countries.

The organic logo can only be used on products that have been certified as organic by an authorised control agency or body. This means that they have fulfilled strict conditions on how they are produced, transported and stored.