IMPORTS 8 ANNEX 1. PRINCIPLES OF ORGANIC PRODUCTION 10 A. P...

SECTION 7. IMPORTS 8

ANNEX 1. PRINCIPLES OF ORGANIC PRODUCTION 10

A. Plants and plant products 10

B. Livestock and livestock products 11

General principles 11

Livestock sources/origin 11

Conversion 12

Nutrition 12

Health care 13

Livestock husbandry, transport and slaughter 14

Housing and free-range conditions 15

Manure management 16

Record keeping and identification 16

Species specific requirements 16

C. Handling, storage, transportation, processing and packaging 18

Pest management 18

Processing and manufacturing 18

Packaging 18

Storage and transport 18

ANNEX 2. PERMITTED SUBSTANCES FOR THE PRODUCTION

OF ORGANIC FOODS 19

ANNEX 3. MINIMUM INSPECTION REQUIREMENTS AND PRECAUTIONARY

MEASURES UNDER THE INSPECTION OR CERTIFICATION SYSTEM 32

A. Production units 32

B. Preparation and packaging units 33

C. Imports 34

GUIDELINES FOR THE PRODUCTION, PROCESSING, LABELLING

AND MARKETING OF ORGANICALLY PRODUCED FOODS

GL 32–1999

FOREWORD

1. These guidelines have been prepared for the purpose of providing an agreed approach to the requirements

which underpin production of, and the labelling and claims for, organically produced foods.

2. The aims of these guidelines are:

• to protect consumers against deception and fraud in the market place and unsubstantiated product

claims;

• to protect producers of organic produce against misrepresentation of other agricultural produce as being

organic;

• to ensure that all stages of production, preparation, storage, transport and marketing are subject to

inspection and comply with these guidelines;

• to harmonize provisions for the production, certification, identification and labelling have organically grown

produce;

• to provide international guidelines for organic food control systems in order to facilitate recognition of

national systems as equivalent for the purposes of imports; and

• to maintain and enhance organic agricultural systems in each country so as to contribute to local and

global preservation.

3. These guidelines are at this stage a first step into official international harmonization of the requirements for

organic products in terms of production and marketing standards, inspection arrangements and labelling

requirements. In this area the experience with the development of such requirements and their implementation

is still very limited. Moreover, consumer perception on the organic production method may, in certain detailed

but important provisions, differ from region to region in the world. Therefore, the following is recognized at this

stage:

• the guidelines are a useful instrument in assisting countries to develop national regimes regulating

production, marketing and labelling of organic foods;

• the guidelines need regular improvement and updating in order to take into account technical progress

and the experience with their implementation;

• the guidelines do not prejudice the implementation of more restrictive arrangements and more detailed

rules by member countries in order to maintain consumer credibility and prevent fraudulent practices, and

to apply such rules to products from other countries on the basis of equivalency to such more restrictive

provisions.

4. These guidelines set out the principles of organic production at farm, preparation, storage, transport, labelling

and marketing stages, and provides an indication of accepted permitted inputs for soil fertilizing and

conditioning, plant pest and disease control and, food additives and processing aids. For labelling purposes,

the use of terms inferring that organic production methods have been used are restricted to products derived

from operators under the supervision of a certification body or authority.

5. Organic agriculture is one among the broad spectrum of methodologies which are supportive of the

environment. Organic production systems are based on specific and precise standards of production which

aim at achieving optimal agroecosystems which are socially, ecologically and economically sustainable. Terms

such as “biological” and “ecological” are also used in an effort to describe the organic system more clearly.

Requirements for organically produced foods differ from those for other agricultural products in that production

procedures are an intrinsic part of the identification and labelling of, and claim for, such products.

6. “Organic” is a labelling term that denotes products that have been produced in accordance with organic

production standards and certified by a duly constituted certification body or authority. Organic agriculture is

based on minimizing the use of external inputs, avoiding the use of synthetic fertilizers and pesticides. Organic

agriculture practices cannot ensure that products are completely free of residues, due to general

environmental pollution. However, methods are used to minimize pollution of air, soil and water. Organic food

handlers, processors and retailers adhere to standards to maintain the integrity of organic agriculture products.

The primary goal of organic agriculture is to optimize the health and productivity of interdependent

communities of soil life, plants, animals and people.

7. Organic agriculture is a holistic production management system which promotes and enhances

agroecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasizes the

use of management practices in preference to the use of off-farm inputs, taking into account that regional

conditions require locally adapted systems. This is accomplished by using, where possible, cultural, biological

and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the

system. An organic production system is designed to:

a) enhance biological diversity within the whole system;

b) increase soil biological activity;

c) maintain long-term soil fertility;

d) recycle wastes of plant and animal origin in order to return nutrients to the land, thus minimizing the use of

non-renewable resources;

e) rely on renewable resources in locally organized agricultural systems;

f) promote the healthy use of soil, water and air as well as minimize all forms of pollution thereto that may

result from agricultural practices;

g) handle agricultural products with emphasis on careful processing methods in order to maintain the organic

integrity and vital qualities of the product at all stages;

h) become established on any existing farm through a period of conversion, the appropriate length of which

is determined by site-specific factors such as the history of the land, and type of crops and livestock to be

produced.

8. The concept of close contact between the consumer and the producer is a long established practice. Greater

market demand, the increasing economic interests in production, and the increasing distance between

producer and consumer has stimulated the introduction of external control and certification procedures.

9. An integral component of certification is the inspection of the organic management system. Procedures for

operator certification are based primarily on a yearly description of the agricultural enterprise as prepared by

the operator in cooperation with the inspection body. Likewise, at the processing level, standards are also

developed against which the processing operations and plant conditions can be inspected and verified. Where

the inspection process is undertaken by the certification body or authority, there must be clear separation of

the inspection and certification function. In order to maintain their integrity, certification bodies or authorities

which certify the procedures of the operator should be independent of economic interests with regard to the

certification of operators.

10. Apart from a small portion of agricultural commodities marketed directly from the farm to consumers, most

products find their way to consumers via established trade channels. To minimize deceptive practices in the

market place, specific measures are necessary to ensure that trade and processing enterprises can be

audited effectively. Therefore, the regulation of a process, rather than a final product, demands responsible

action by all involved parties.

11. Import requirements should be based on the principles of equivalency and transparency as set out in the

Principles for Food Import and Export Inspection and Certification.

In accepting imports of organic products,

countries would usually assess the inspection and certification procedures and the standards applied in the

exporting country.

12. Recognizing that organic production systems continue to evolve and that organic principles and standards will

continue to be developed under these guidelines, the Codex Committee on Food Labelling (CCFL) shall

review these guidelines on a regular basis. The CCFL shall initiate this review process by inviting member

governments and international organizations to make proposals to the CCFL regarding amendments to these

guidelines prior to each CCFL meeting.