Certified Organic Food Consists Of Long Chain Of Requirements
With the movement to organic foods rapidly growing, government agencies have stepped in to make sure the public is getting what they pay for, specifically certified organic food from reputable suppliers. It takes more than farming without the use of chemicals in the fertilizer and pesticides to become a certified organic food provider. Every aspect of the growing process has to meet stringent standards to earn the certification, from the seeds from which it is grown to how it is handled up until the time it goes to the consumer.
Before a product can be sold as certified organic food, any business directly involved in the food production has to be certified including the seed providers, farmers, the companies that process the food as well as retailers and restaurants that sell it as certified organic food. Unfortunately, current standards that establish requirements for organic certification differ from country to country and what may qualify in one country will not in another country.
In general, there can be no influence of synthetic products anywhere along the production chain. Whether it is the use of chemical fertilizers, pesticides food additives and even the use of sewer sludge as a fertilizer will quickly exempt a company from earning a certified organic food provider label.
Everyone Involved Has To Prove Their Processes
Companies that are involved in the supply chain hoping to remain certified organic food providers has to maintain detailed records of the products' production and sales. Records also must be kept for any product that is used in their manufacturing process and they are required to maintain a solid border between organic growing areas and those that are not going to used for certified organic food.
On top of all that, there can be nothing used in the fields for organic products that would violate any step of the certified organic food process. Fields typically have to be used without chemical additives for a set number of years, which varies by country but usually three or more and the land and the production facility is open to periodic inspection in order to maintain the status of a certified organic food producer.
While the safety of the food chain is a major concern of the most regulatory agencies, becoming a certified organic food supplier takes on an additional role in providing the product that is promised to the public to meet their needs and wants. Keeping the industry certified helps insure the products are what the consumers are paying extra to receive.
