Important processes for the production of Organic Food

Processing, Handling, Packaging, Labeling are Important processes which are being followed by food business operators as per prescribed Organic standards for the production of Organic Food Products.

Organic Certification : Organic certification is a quality assurance initiative which defines about how an agricultural product was grown and handled before it reached the consumer.

Food Processing and Handling:

1. Prevention from co-mingling
2. Distinctively identified through the whole process.
3. Set standards to prevent and control pollutants and contaminants.
4. Organic and non-organic products shall not be stored and transported together except when labeled or physically separated.
5. Certification programme regulate measures to be allowed or recommended for decontamination, cleaning or disinfection of all facilities where organic products are kept, handled, processed or stored

Permitted storage conditions/aids:

●Controlled atmosphere
●Cooling
●Freezing
●Drying
●Humidity regulation
●Ethylene gas is permitted for ripening

Pest and Disease Control:

1. Preventive methods such as disruption, elimination of habitat and access to facilities
2. Mechanical, physical and biological methods
3. Permitted pesticidal substances
4. Other substances used in traps
5. Irradiation is prohibited

Precautions in Storage:

●There shall never be direct or indirect contact between organic products and prohibited substances
●Persistent or carcinogenic pesticides and disinfectants are not permitted
●The certification programme may determine which protection agents and disinfectants may be used

Ingredients, Additives & Processing Aids:

1. All ingredients etc must be of organic agriculture origin
2. In cases of non-availability, exception may be granted for use of non organic raw materials subject to periodic re-evaluation
3. Such non-organic raw material shall not be genetically engineered
4. The same ingredient within one product shall not be derived both from an organic and non-organic origin
5. Water and salt may be used in organic products
6. Minerals (including trace elements), vitamins and similar isolated ingredients shall not be used
7. The certification programme may, grant exceptions where use is legally required or where severe dietary, or nutritional deficiency can be demonstrated
8. Preparations of micro-organisms and enzymes commonly used in food processing may be used, with the exception of genetically engineered micro-organisms and their products
9. The use of additives and processing aids shall be restricted

Processing Methods:

The following kinds of processes are approved :
●Mechanical and physical
●Biological
●Smoking
●Extraction
●Precipitation
●Filtration

Packaging: The materials used must not affect the organoleptic character of the product or transmit to it any substances in quantities that may be harmful to human health

Labeling: Organic products shall be labelled as per NOP/NOP/fssai standards

The person or company doing processing shall be legal and identifiable.

Other labeling requirements:

1. In-conversion products shall be clearly distinguishable from the label for organic products
2. All raw materials of a multi-ingredient product shall be listed on the product label in order of their weight percentage
3. It shall be apparent which raw materials are of organic certified origin and which are not
4. All additives shall be listed with their full name. If herbs and/or spices constitute less than 2% of the total weight, they may be listed as “spices ” or “herbs ” without stating the percentage
5. Organic products shall not be labelled as GE (genetic engineering) or GM (genetic modification) free
6. Any reference to genetic engineering (GM free) on product labels shall be limited to the production method

Storage and Transport:

●Where only part of the unit is certified and other products are non-organic, the organic products should be stored and handled separately to maintain their identity

●Bulk stores for organic product should be separate from conventional product stores and clearly labeled to that effect

●Storage areas and transport containers for organic product should be cleaned using methods and materials permitted in organic production

●Measures needed to prevent possible contamination from any pesticide or other treatment not listed in approved list