NATIONAL STANDARDS
FOR
ORGANIC PRODUCTS
NATIONAL STANDARDS FOR ORGANIC PRODUCTION
Organic production of farmed and processed farm products is the practice of a production process that develops a viable and sustainable agro-ecosystem in a production environment.
Whereas all species and varieties of plants that are cultivated should be adapted to the soil and climatic conditions that they are introduced to. An innate resistance to pests and diseases must emerge in such varieties
Whereas seed and plant material must be sourced from the existing organic farm or be obtained from another organic farm;
Whereas the fertility of the soil is to be maintained and increased with the biological activity of the soil held intact;
Whereas organic material is to be returned to the soil to retain the humus content of the soil; Such organic material must be the product of organic farms and the farms must become self sufficient in producing such organic material;
Whereas pest and weed control is to be resorted to by means of rotation of crops, activating natural predators, companion planting, or the use of mechanical means of pest and weed elimination;
Whereas growth and health of crops be encouraged to respond to natural means of treatment;
Whereas cultivation has to guard against the possibility of pesticide and weedicide contamination and the carriage of inorganic chemicals used as fertilisers by irrigation and drainage;
Whereas soil loss through erosion and the depletion of water resources to be prevented;
Whereas organic produce must be stored, transported and conveyed to the final consumer in it’s pristine state. Storage must ensure that the care taken in production is not lost by association with non-organic products especially in the course of reaching the produce to the final consumer;
Whereas transportation of organic products must be appropriate to the product, minimizing damage to the product;
Whereas pests at the storage and processing stage must be controlled by means of physical barriers, sound and light, with temperature and atmospheric control being permissible;
Whereas mixture of organic and non organic products must be prevented during the course of processing. Additives and substances that diminish or alter the nature of organic produce are to be avoided;
Whereas processing methods should be based on mechanical, physical and biological processes;
Whereas packaging must take care to prevent material contact to diminish the organic purity of produce. Biodegradable material should be the preferred medium of packing. Waste generating packaging, pollution causing packaging material are discouraged;
Whereas conformity to ILO conventions is a requirement and equal wages for equal tasks is a practiced principle;
Whereas direct sales by producers is to be encouraged. Intermediary traders are to demonstrate that price benefits accrue to original producers;
Whereas women's and children's rights are left inviolate;
Whereas organic production is employment enhancing and therefor labour encouraging;
Whereas labeling of organic produce must declare openly the fact of totally organic or under conversion period. Where a geographic appellation is employed the product must be from that geographic region;
Whereas declaring ingredients is essential on the labels of processed items when such ingredients are above a certain part of the product. Listing processing steps that are not immediately obvious.
Whereas the Government of India having recognised the practice of organic farming and production as a socially and economically useful activity,
Whereas the practice of organic farming is found to be compatible with the preservation and improvement of the environment;
Whereas the Government of India having concern for the health and well being of its citizenry finds it necessary to institute a system to assure them a supply of food and food materials free from unnatural treatments or additives;
Whereas there being no recognised system for encouraging the controlled practice of organic production;
NOW THEREFORE, the Government of India institutes the National Standards for Organic Production, which aims at:
~ Declaring standards for Organic Production;
~ Recognising specific bodies for preparing approved package of practices for specified products and approving certification programs
~ According the recognised bodies to accredit agencies to inspect and certify that products are the result of following the prescribed practices
~ Seek recognition from and accord reciprocal recognition to standards of
other nations and trading blocks; and
~ Institute a logo and prescribe its award by accrediting bodies on products qualifying for bearing the Indian Organic Label.
Towards these aims the Government of India defines the scope of these standards to:
~ Lay down policies for development and certification of organic products;
~ facilitate certification of organic products conforming to the National Standards for Organic Production;
~ To do all such things to encourage the development of organic farming and organic processing.
The proposed national standards are to take into consideration the basic standards evolved by the International Federation of Organic Agriculture Movements (IFOAM) aligned to agriculture and climatic conditions prevailing in India
NATIONAL STANDARDS
1. CROP PRODUCTION AND ANIMAL HUSBANDRY IN GENERAL
1.1. Conversion Requirements
General Principles
Organic agriculture means a process of developing a viable and sustainable agro-ecosystem. The time between the start of organic management and certification of crops and/or animal husbandry is known as the conversion period.
The whole farm, including livestock, should be converted according to these standards over a period of time.
Recommendations
For a sustainable agro-ecosystem to function optimally, diversity in crop production and animal husbandry must be arranged in such a way that all the elements of the farming and management of animal husbandry harmonize.
Conversion may be accomplished over a period of time. A farm may be converted in segments on a systematic pattern.
The totality of the crop production and all animal husbandry of the segment under conversion should be converted to organic management by the end of the conversion period.
Accrediting Agencies shall prescribe, through a package of practices, how to proceed with the conversion. This plan shall be updated if necessary and should cover all aspects relevant to these standards.
The Accrediting Agencies should set norms for how different farming systems can be clearly separated in production as well as in documentation, and the standards should determine how to prevent a confusion of input factors and products.
Standards
1.1.1.
The standards prescribed shall be met during the conversion period. All the standards requirements shall be applied on the relevant aspects from the beginning of the conversion period onward.
1.1.2.
Where the whole farm is not converted, the accredited certification programme shall ensure that the organic and conventional parts of the farm are separate, distinct and inspectable.
1.1.3.
Before products from a farm/project can be certified as organic, inspection shall have been carried out during the conversion period. The start of the conversion period may be calculated from the date of application to the accredited certification programme or from the date of last application of unapproved farm inputs provided it can demonstrate that standards requirements have been met from that date of implementation.
For the length of conversion periods, please refer to sections 2.2. and 3.2.
1.1.4
Simultaneous production of conventional, in conversion and/or organic crops or animal products that cannot be clearly distinguished from each other, is not allowed.
1.1.5.
To ensure a clear separation between organic and conventional production, the accredited certification programme shall inspect the whole production system, where appropriate.
1.1.6.
A full conversion period is not required where de facto full standards requirements have been met for several years and where this can be verified through several means and sources. In such cases inspection shall be carried out with a reasonable time interval before the first harvest.
1.2. Maintenance of Organic Management
General Principles
Organic certification is based on continuity.
Recommendations
The accredited certification programme should only certify production that is likely to be maintained on a long-term basis.
Standards
1.2.1.
Converted land and animals shall not alternate between organic and conventional management.
1.3. Landscape
General Principles
Organic farming should contribute beneficially to the ecosystem.
Recommendations
Areas which should be managed carefully and linked to facilitate biodiversity:
· Extensive grassland such as moorlands, reed land or dry land
· In general all areas which are not under rotation and are not heavily manured
· Extensive pastures, meadows, extensive grassland, extensive orchards, hedges, hedgerows, groups of trees and/or bushes and forest lines
· Ecologically rich fallow land or arable land
· Ecologically diversified (extensive) field margins
· Waterways, pools, springs, ditches, wetlands and swamps and other water rich areas which are not used for intensive agriculture or aqua production
· Areas with ruderal flora.
The accredited certification programme shall set standards for a minimum percentage of the farm area to facilitate biodiversity and nature conservation.
Standards
1.3.1.
The accredited certification programme shall work towards landscape and biodiversity improvement.
2. CROP PRODUCTION
2.1. Choice of Crops and Varieties
General Principles
All seeds and plant material should be certified organic.
Recommendations
Species and varieties cultivated should be adapted to the soil and climatic conditions and be naturally resistant to pests and diseases of the region.
Preservation of bio-diversity shall not be lost sight of.
Standards
2.1.1
When organic seed and plant materials are available, they shall be used. The accredited certification programme shall set time limits for the generation of certified organic seed and other plant material.
2.1.2.
When certified organic seed and plant materials are not available, chemically untreated conventional seed and planting materials shall be used, that are not chemically treated.
Where no other alternatives are available chemically treated seed and plant material may be used.
The accredited certification programme shall define conditions for exemptions and set time limits for chemical treatment of seeds and plant materials.
2.1.3.
The use of genetically engineered seeds, pollen, transgenic plants or plant material is not allowed.
2.2. Duration of Conversion Period
General Principles
The establishment of an organic management system and building of soil fertility requires an interim period called the conversion period. The conversion period may not always be of identical duration to improve soil fertility and re-establish the balance of the ecosystem in all cases. It is the period in which all the actions required to reach these goals take.
Recommendations
The duration of the conversion period must be adapted to:
· the past use of the land
· the ecological situation
Standards
2.2.1.
Plant products produced annually can be certified organic when these National Standards stipulations have been met for a minimum of twelve months before the start of the production cycle. Perennial plants (excluding pastures and meadows) can be certified organic at the first harvest after at least thirty six months of management according to the national standards stipulations. Pastures, meadows and their products can be certified organic after 12 months of organic management.
2.2.2.
The conversion period can be extended by the accredited certification programme depending on factors such as past use of the land and environmental conditions.
2.2.3.
The accredited certification programme may allow plant products to be sold as "produce of organic agriculture in process of conversion" or a similar description, when these National Standards stipulations have been met for at least twelve months.
2.2.4.
For the calculation of inputs for feeding, the feed produced on the farm unit during the first year of organic management, may be classed as organic. This refers only to feed for animals which are themselves being produced within the farm unit and such feed may not be sold or otherwise marketed as organic. Feed produced on the farms in accordance with these National Standards is to be preferred over conventionally grown or brought-in feeds.
2.3. Diversity in Crop Production
General Principles
The basis for crop production in gardening, farming and forestry is consideration of the structure and fertility of the soil and surrounding ecosystem and to provide a diversity of species while minimising nutrient losses.
Recommendations
Diversity in crop production is achieved by a combination of :
· a versatile crop rotation with legumes
· an appropriate coverage of the soil during the year of production with diverse plant species
Standards
2.3.1.
Where appropriate, the accredited certification programme shall require that sufficient diversity is obtained in time or place in a manner that takes into account pressure from insects, weeds, diseases and other pests, while maintaining or increasing soil, organic matter, fertility, microbial activity and general soil health. For non perennial crops, this is normal, but not exclusive, achieved by means of crop rotation.
2.4. Fertilisation Policy
General Principles
Sufficient quantities of biodegradable material of microbial, plant or animal origin should be returned to the soil to increase or at least maintain its fertility and the biological activity within it.
Biodegradable material of microbial, plant or animal origin produced on organic farms should form the basis of the fertilisation programme.
Recommendations
· Fertilisation management should minimise nutrient losses.
· Accumulation of heavy metals and other pollutants should be demonstratively prevented.
· Non synthetic mineral fertilisers and brought in fertilisers of biological origin should be regarded as supplementary and not a replacement for nutrient recycling.
· Adequate pH levels should be maintained in the soil.
Standards
2.4.1.
Biodegradable material of microbial plant or animal origin shall form the basis of the fertilisation programme.
2.4.2.
The accredited certification programme shall set limits to the total amount of biodegradable material of microbial, plant or animal origin brought onto the farm unit, taking into account local conditions and the specific nature of the crops.
2.4.3.
The accredited certification programme shall set standards that prevent animal runs from becoming overmanured where there is a risk of pollution.
2.4.4.
Brought-in material (including potting compost) shall be in accordance with Appendices 1 and 2.
2.4.5.
Manures containing human excreta (faeces and urine) shall not be used on vegetation for human consumption, except where thorough sanitisation treatment has been applied.
2.4.6.
Mineral fertilisers shall only be used in a supplementary role to carbon based materials. Permission for use shall be given only when all other fertility management practices have been optimised.
2.4.7.
Mineral fertilisers shall be applied in their natural composition and shall not be rendered more soluble by chemical treatment. The accredited certification programme may grant exceptions that shall be well justified. These exceptions shall not include mineral fertilisers containing nitrogen (see Appendix 1).
2.4.8.
The accredited certification programme shall lay down restrictions for the use of inputs such as mineral potassium, magnesium fertilisers, trace elements, manures and fertilisers with a relatively high heavy metal content and/or other unwanted substances, e.g. basic slag, rock phosphate and sewage sludge (Appendices I and 2).
2.4.9.
Chilean nitrate and all synthetic nitrogenous fertilisers, including urea, are prohibited.
2.5. Pest , Disease and Weed Management including Growth Regulators
General Principles
Organic farming systems should be carried out in a way that ensures those losses from pests, diseases and weeds are minimised. Emphasis is placed on the use of a balanced fertilising programme, use of crops and varieties well-adapted to the environment, fertile soils of high biological activity, adapted rotations, companion planting, green manures, etc.
Growth and development should take place in a natural manner.
Recommendations
Weeds, pests and diseases should be controlled by a number of preventive cultural techniques which limit their development, e.g. suitable rotations, green manures, a balanced fertilising programme, early and predrilling seedbed preparations, mulching, mechanical control and the disturbance of pest development cycles.
The natural predators of pests and diseases should be protected and encouraged through appropriate habitat management of hedges, nesting sites etc.
Standards
2.5.1.
Products used for pest, disease and weed management, prepared at the farm from local plants, animals and micro-organisms, are allowed. If the ecosystem or the quality of organic products are likely to be jeopardised, the Procedure to Evaluate Additional Inputs to Organic Agriculture (Appendix 3) and other relevant criteria shall be used to judge if the product is acceptable. Brand name products must always be evaluated.
2.5.2.
Thermic weed control and physical methods for pest, disease and weed management are permitted.
2.5.3.
Thermic steritisation of soils to combat pests and diseases is restricted to circumstances where a proper rotation or renewal of soil cannot take place. Permission may only be given by the accredited certification programme on a case by case basis.
2.5.4.
All equipment from conventional farming systems shall be properly cleaned and free from residues before being used on organically managed areas.
2.5.5.
The use of synthetic herbicides, fungicides, insecticides and other pesticides is prohibited. Permitted products for plant pest and disease control is listed in Appendix 2.
2.5.6
The use of synthetic growth regulators and synthetic dyes are prohibited.
2.5.7.
The use of genetically engineered organisms or products are prohibited.
2.5.8
Accredited certification programmes shall ensure that measures are in place to prevent transmission of pests, parasites and infectious agents.
2.6. Contamination Control
General Principles
All relevant measures should be taken to minimise contamination from outside and within the farm.
Recommendations
In case of risk or reasonable suspicion of risk of pollution, the accredited certification programme should set limits for the levels of heavy metals and other pollutants.
Accumulation of heavy metals and other pollutants should be limited.
Standards
2.6.1.
In case of reasonable suspicion of contamination the accredited certification programme shall make sure that an analysis of the relevant products and possible sources of pollution (soil and water) shall take place to determine the level of contamination.
2.6.2.
For protected structure coverings, plastic mulches, fleeces, insect netting and silage rapping, only products based on polyethylene and polypropylene or other polycarbonates are allowed. These shall be removed from the soil after use and shall not be burnt on the farmland. The use of polychloride based products is prohibited.
2.7. Soil and Water Conservation
General Principles
Soil and water resources should be handled in a sustainable manner.
Recommendations
Relevant measures should be taken to prevent erosion, salination of soil, excessive and improper use of water and the pollution of ground and surface water.
Standards
2.7.1.
Clearing of land through the means of burning organic matter, e.g. slash-and-burn, straw burning shall be restricted to the minimum.
2.7.2
The clearing of primary forest is prohibited.
2.7.3.
Relevant measures shall be taken to prevent erosion.
2.7.4.
Excessive exploitation and depletion of water resources is prohibited.
2.7.5.
The accredited certification programme shall require appropriate stocking rates that do not lead to land degradation and pollution of ground and surface water.
2.7.6.
Relevant measures shall be taken to prevent salination of soil and water.
2.8. Collection of Non Cultivated Material of Plant Origin and Honey
General Principles
The act of collection should positively contribute to the maintenance of natural areas.
Recommendations
When harvesting or gathering the products, attention should be paid to maintenance and sustainability of the ecosystem.
Standards
2.8.1.
Wild harvested products shall only be certified organic if derived from a stable and sustainable growing environment. Harvesting or gathering the product shall not exceed the sustainable yield of the ecosystem, or threaten the existence of plant or animal species.
2.8.2.
Products can be certified organic only if derived from a clearly defined collecting area, which is not exposed to prohibited substances, and which is subject to inspection.
2.8.3.
The collection area shall be at an appropriate distance from conventional farming areas, pollution and contamination sources.
2.8.4.
The operator managing the harvesting or gathering of the products shall be clearly identified and be familiar with the collecting area in question.
2.9. Forestry
Recommendations
Until national standards for organic forestry are declared, accredited certification programmes shall develop standards for forestry on the principle aims for organic agriculture and on the standards for social justice.
3. ANIMAL HUSBANDRY
3.1. Animal Husbandry Management
General Principles
Management techniques in animal husbandry should be governed by the physiological and ethological needs of the farm animals in question. This includes:
· That animals should be allowed to live by their basic behavioural habits.
· That all management techniques, including those where production levels and speed of growth should be concerned, for the good health and welfare of the animals.
Recommendations
For welfare reasons the herd or flock size should not adversely affect the behavioural patterns of the animal.
Standards
3.1.1.
The accredited certification programme shall ensure that the management of the animal environment takes into account the behavioural needs of the animals and provides for:
· Sufficient free movement
· Sufficient fresh air and natural daylight according to the needs of the animals
· Protection against excessive sunlight, temperatures, rain and wind according to the withstanding capacity of the animals
· Enough lying and/or resting area according to the needs of the animal. For all animals requiring bedding, natural materials shall be provided.
· Ample access to fresh water and feed according to the needs of the animals
· Adequate facilities for expressing behaviour in accordance with the biological and ethological needs of the species.
No compounds used for construction materials or production equipment shall be used which might detrimentally affect human or animal health.
3.1.2.
All animals shall have access to open air and/or grazing appropriate to the type of animal and season taking into account their age and condition, to be specified by the accredited certification programme.
The accredited certification programme shall allow exceptions in cases where:
· The specific farm or settlement structure prevents such access provided animal welfare can be guaranteed
· Areas where feeding of animals with carried fresh fodder is a more sustainable way to use land resources than grazing providing animal welfare is not compromised.
Restrictions shall always include a time limit that shall be set for each exception.
Poultry and rabbits shall not be kept in cages.
Landless animal husbandry systems shall not be allowed.
3.1.3.
When the natural day length is prolonged by artificial lighting, the accredited certification programme shall prescribe maximum hours respective to species, geographical considerations and general health of animals.
3.1.4.
Herd animals shall not be kept individually.
The accredited certification programme may allow exceptions e.g. male animals, small holdings, sick animals and those about to give birth.
3.2. Length of Conversion Period
General Principles
The establishment of organic animal husbandry requires an interim period, termed the conversion period.
Recommendations
The whole farm, including livestock, should be converted according to the standards set down. Conversion may be accomplished over a period of time.
Replacement poultry should be brought onto the holding at the start of the production enterprise.
Standards
3.2.1.
Animal products may be sold as "product of organic agriculture" only after the farm or relevant part of it has been under conversion for at least twelve months and providing the organic animal production standards have been met for the appropriate time.
3.2.2.
The accredited certification programme shall specify the length of time for which the animal production standards shall have been met. With regard to dairy and egg production this period shall not be less than 30 days.
3.2.3.
Animals present on the farm at the time of conversion may be sold for organic meat when the organic standards have been met for 12 months.
3.3. Brought-in Animals
General Principles
All organic animals should be born and raised on the organic holding.
Recommendations
Organic animal husbandry should not be dependent on conventional raising systems. When trading or exchanging livestock, it should preferably take place between organic farms or as part of a long term cooperation between specific farms.
Standards
3.3.1.
When organic livestock is not available, the accredited certification programme shall allow brought-in conventional animals according to the following age limits:
· 2 day old chickens for meat production
· 18 week old hens for egg production
· 2 week old for any other poultry
· piglets up to six weeks and after weaning
· Calves up to 4 weeks old that have received colostrum and are fed a diet consisting mainly of full milk.
Accredited certification programmes shall set time limits (not exceeding 5 years) for implementation of certified organic animals from conception for each type of animal.
3.3.2.
Breeding stock may be brought in from conventional farms. A yearly maximum of 10% of the adult animals of the same species on the farm.
For brought-in breeding stock the accredited certification programme shall allow a higher yearly maximum than 10% in the following cases and with specific time limits.
· Unforeseen severe natural or man made events
· Considerable enlargement of the farm
· Establishment of a new type of animal production on the farm
· Small holdings
3.4. Breeds and Breeding
General Principles
Breeds should be chosen which are adapted to local conditions.
Breeding goals should not be in opposition to animal’s natural behaviour and should be directed towards good health.
Recommendations
Breeding shall not include methods that make the farming system dependent on high technological and capital intensive methods.
Reproduction techniques should be natural.
Standards
3.4.1.
The accredited certification programme shall ensure that breeding systems are based on breeds that can both copulate and give birth naturally.
3.4.2.
Artificial insemination is allowed only upon veterinary necessity.
3.4.3.
Embryo transfer techniques are not allowed.
3.4.4.
Hormonal heat treatment and induced birth are not allowed unless applied to individual animals for medical reasons and under veterinary advice.
3.4.5.
The use of genetically engineered species or breeds are not allowed.
3.5. Mutilations
General Principles
The animals’ distinctive characteristics should be respected.
Recommendations
Species shall be chosen which do not require mutilation.
Exceptions for mutilations shall only be given so that suffering can be kept to the minimum.
Standards
3.5.1
Mutilations are not allowed.
The accredited certification programme shall allow the following exceptions:
· Castrations
· Tail docking of lambs
· Dehorning
· Ringing
· Mulesing
Suffering shall be minimised and anaesthetics used where appropriate.
3.6. Animal Nutrition
General Principles
The livestock should be fed 100% organically grown feed of good quality.
All feed shall come from the farm itself or be produced within the region.
The diet shall be offered to the animals in a form allowing them to execute their
natural feeding behaviour and digestive needs.
Recommendations
The diet should be balanced according to the nutritional needs of the animals.
Products from the organic food processing industry shall be used.
Colouring agents shall not be used in organic livestock production.
Standards
3.6.1.
The accredited certification programme shall draw up standards for feed and feed ingredients.
3.6.2.
The prevailing part (at least more than 50%) of the feed shall come from the farm unit itself or shall be produced in co-operation with other organic farms in the region.
The accredited certification programme shall allow exceptions with regard to local conditions under a set time limit for implementation.
3.6.3.
For calculation purposes only, feed produced on the farm unit during the first year of organic management, may be classed as organic. This refers only to feed for animals which are themselves being produced within the farm unit and such feed may not be sold or otherwise marketed as organic (as 2.2.4).
3.6.4.
Where it proves impossible to obtain certain feeds from organic farming sources, the accredited certification programme shall allow a percentage of feed consumed by farm animals to be sourced from conventional farm. The maximum percentages of such feeds are given in the following table and shall be calculated in terms of the average diet for each animal category. These maximum percentages shall be followed the whole year round:
Ruminants (dry matter intake) 15%
Non-ruminants (dry matter intake) 20%
These percentages will be reduced within 5 years to
Ruminants (dry matter) 10%
Non-ruminants (dry matter) 15%
The accredited certification programme shall allow exceptions to these percentages, with specific time limits and conditions in the following cases:
· Unforeseen severe natural or man-made events
· Extreme climatic or weather conditions
· Areas where organic agriculture is in early stages of development
3.6.5.
The following products shall not be included nor added to the feed given to farm animals:
· Synthetic growth promoters or stimulants
· Synthetic appetisers
· Preservatives, except when used as a processing aid
· Artificial colouring agents
· Urea
· Farm animal by-products (e.g. abattoir waste) to ruminants
· Droppings, dung or other manure (all types of excreta) even if technologically processed
· Feed subjected to solvent (e.g. hexane), extraction (soya and rape seed meal) or the addition of other chemical agents
· Pure amino acids
· Genetically engineered organisms or products thereof
This covers both organic and conventional feeding stuffs.
3.6.6.
Vitamins, trace elements and supplements shall be used from natural origin when available in appropriate quantity and quality.
The accredited certification programme shall define conditions for use of vitamins and minerals from synthesised or unnatural sources.
3.6.7.
All ruminants shall have daily access to roughage.
3.6.8.
The following fodder preservatives shall be used:
· Bacteria, fungi and enzymes
· By-products of food industry (e.g. molasses)
· Plant based products
Synthetic chemical fodder preservatives shall be allowed in special weather conditions. The accredited certification programme shall specify conditions for use of substances from synthesised or unnatural sources e.g. acetic, formic and propionic acid, vitamins and minerals.
3.6.9.
The accredited certification programme shall set minimum weaning times taking into account the natural behaviour of the relevant animal species.
3.6.10.
Young stock from mammals shall be raised using systems that rely on organic milk, preferably from their own species.
In emergencies the accredited certification programme shall allow the use of milk from non-organic farming systems or dairy based milk substitutes so long as they do not contain antibiotics or synthetic additives.
3.7. Veterinary Medicine
General Principles
Management practices should be directed to the well being of animals, achieving maximum resistance against disease and preventing infections.
Sick and injured animals shall be given prompt and adequate treatment.
Recommendations
Natural medicines and methods, including homeopathy, ayurvedic medicine and acupuncture, shall be emphasised.
When illness does occur the aim should be to find the cause and prevent future outbreaks by changing management practices.
Where appropriate the accredited certification programme should set conditions based on the farm's veterinary records to minimise the use of medicines.
The accredited certification programme should make a list of medicines specifying the withholding periods.
Standards
3.7.1.
The well-being of the animals is the primary consideration in the choice of illness treatment. The use of conventional veterinary medicines are allowed when no other justifiable alternative is available.
3.7.2.
Where conventional veterinary medicines are used, the withholding period shall be twice the legal period.
3.7.3.
Use of the following substances is prohibited :
· Synthetic growth promoters
· Substances of synthetic origin for production stimulation or suppression of natural growth
· Hormones for heat induction and heat synchronisation unless used for an individual animal against reproductive disorders, justified by veterinary indications
3.7.4.
Vaccinations shall be used only when diseases are known or expected to be a problem in the region of the farm and where these diseases cannot be controlled by other management techniques. The accredited certification programme shall define conditions for such cases.
Legally required vaccinations are allowed.
Genetically engineered vaccines are prohibited.
3.8. Transport and Slaughter
General Principles
Transport and slaughter should minimise stress to the animal. Transport distance and frequency should be minimised.
The transport medium should be appropriate for each animal.
Recommendations
Animals should be inspected regularly during transport.
Animals should be watered and fed during transport depending on weather conditions and duration of the transport.
Stress to the animal shall be minimised, especially taking into consideration:
· Contact (by eye, ear or smell) of each animal with dead animals or animals in the killing process
· Existing group ties
· Resting time to release stress
Each animal shall be stunned before being bled to death. The equipment used for stunning should be in good working order. Exceptions can be made according to cultural practice. Where animals are bled without prior stunning this should take place in a calm environment.
Standards
3.8.1.
Throughout the different steps of the process there shall be a person responsible for the well-being of the animal.
3.8.2
Handling during transport and slaughter shall be calm and gentle. The use of electric sticks and such instruments are prohibited.
3.8.3.
The accredited certification programme shall set slaughter and transportation standards that will take into consideration:
· Stress caused to the animal and person in charge
· Fitness of the animal
· Loading and unloading
· Mixing different groups of animals or animals of different sex
· Quality and suitability of mode of transport and handling equipment
· Temperatures and relative humidity
· Hunger and thirst
· Specific needs. of each animal
3.8.4.
No chemical synthesised tranquillisers or stimulants shall be given prior to or during transport.
3.8.5.
Each animal or group of animals shall be identifiable during all steps.
3.8.6.
Where the transport is by road, the journey time to the slaughterhouse shall not exceed eight hours.
Accredited certification programmes may grant exceptions on a case by case basis.
3.9. Bee Keeping
General Principles
The collection area should be organic and/or wild and should be as varied as possible to fulfil the nutritional needs of the colony and contribute to good health.
The feed supplied should be fully organic.
Bee keeping is considered to be part of animal husbandry. The general principles therefore also apply to bee keeping.
Recommendations
The feeding of colonies shall be seen as an exception to overcome temporary feed shortages due to climatic conditions.
The foundation comb should be made from organic wax.
When bees are grown in wild areas, consideration should be taken of the indigenous insect population.
Standards
3.9.1.
Hives shall be situated in organically managed fields and/or wild natural areas. Hives shall not be placed close to fields or other areas where chemical pesticides and herbicides are used.
Exceptions can be made by certification bodies on a case by case basis.
3.9.2.
Feeding shall only take place after the last harvest before the season when no foraging feed is available.
3.9.3.
Each bee hive shall primarily consist of natural materials. Use of construction materials with potentially toxic effects are prohibited.
3.9.4.
Persistent materials may not be used in beehives where there is a possibility of permeation of the honey and where residues may be distributed in the area through dead bees.
3.9.5.
Wing clipping is not allowed
3.9.6.
Veterinary medicine shall not be used in bee keeping.
When working with the bees (e.g. at harvest) no repellent consisting of prohibited substances shall be used.
3.9.7.
For pest and disease control and for hive disinfection the following products shall be allowed:
· caustic soda
· lactic, oxalic, acetic acid
· formic acid
· sulphur
· etheric oils
· bacillus thuringiensis
4. Food Processing and Handling
4.1. General
General Principles
Any handling and processing of organic products shall be optimised to maintain the quality and integrity of the product and directed towards minimising the development of pests and diseases.
Recommendations
Processing and handling of organic products shall be done separately in place where handling and processing of non organic products take place.
Pollution sources shall be identified and contamination to be avoided.
Flavouring extracts shall be obtained from food (preferably organic) by means of physical processes.
Standards
4.1.1.
Organic products shall be protected from co-mingling with non-organic products.
4.1.2.
All products shall be adequately identified through the whole process.
4.1.3.
The accredited certification programme shall set standards to prevent and control pollutants and contaminants.
4.1.4.
Organic and non-organic products shall not be stored and transported together except when labelled or physically separated.
4.1.5.
Accredited certification programme shall regulate the means and measures to be allowed or recommended for decontamination, cleaning or disinfection of all facilities where organic products are kept, handled. processed or stored.
4.1.6.
Besides storage at ambient temperature, the following special conditions of storage are permitted (See Appendix 4):
· Controlled atmosphere
· Cooling
· Freezing
· Drying
· Humidity regulation
Ethylene gas is permitted for ripening.
4.2. Pest and Disease Control
General Principles
Pests and vermin should be avoided by good manufacturing practices. This includes general cleanliness and hygiene.
Treatments with pest regulating agents must thus be regarded as the last resort.
Recommendations
Recommended treatments are physical barriers, sound, ultra-sound, light, and UV-light, traps (incl. pheromone traps and static bait traps), temperature control, controlled atmosphere and diatomaceous earth.
A plan for pest prevention and pest control shall be developed.
Standards
4.2.1.
For pest management and control the following measures shall be used in order of priority:
· Preventive methods such as disruption, elimination of habitat and access to facilities
· Mechanical, physical and biological methods
· Pesticidal substances contained in the Appendices of the national standards
· Other substances used in traps
Irradiation is prohibited.
4.2.2.
There shall never be direct or indirect contact between organic products and prohibited substances. (e.g. pesticides). In case of doubt, it shall be ensured that no residues are present in the organic product.
4.2.3.
Persistent or carcinogenic pesticides and disinfectants are not permitted.
The accredited certification programme shall set up rules to determine which protection agents and disinfectants may be used.
4.3. Ingredients, Additives and Processing Aids
General Principles
100% of the ingredients of agriculture origin shall be certified organic.
Recommendations
For the production of enzymes and other micro-biological products the medium shall be composed of organic ingredients.
The accredited certification programme should create limiting lists that take into consideration:
· The maintenance of nutritional value
· The existence or possibility of producing similar products.
Standards
4.3.1.
In cases where an ingredient of organic agriculture origin is not available in sufficient quality or quantity, the accredited certification programme may authorise use of non organic raw materials subject to periodic re-evaluation. Such non-organic raw material shall not be genetically engineered.
4.3.2.
The same ingredient within one product shall not be derived both from an organic and non-organic source.
4.3.3.
Water and salt may be used in organic products.
4.3.4.
Minerals (including trace elements), vitamins and similar isolated ingredients shall not be used.
The accredited certification programme may, grant exceptions where use is legally required or where severe dietary, or nutritional deficiency will be demonstrated
4.3.5.
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.
4.3.6.
The use of additives, preservatives and processing aids shall be restricted.
4.4. Processing Methods
General Principles
Processing methods should be based on mechanised, physical and biological processes.
The vital quality of an organic ingredient shall be maintained throughout each step of its processing.
Recommendations
Processing methods shall be chosen to limit the number and quantity of additives and processing aids.
Standards
4.4.1.
The following kind of processes are approved :
· Mechanical and physical
· Biological
· Smoking
· Extraction
· Precipitation
· Filtration
4.4.2.
Extraction shall only take place with water, ethanol, plant and animal oils, vinegar, carbon dioxide, nitrogen or carboxylic acids. These shall be of food grade quality, appropriate for their purpose.
4.4.3.
Irradiation is not allowed.
4.4.4.
For filtration, substances shall not be allowed which may negatively affect the product.
4.5. Packaging
General Principles
Waste generating packaging material is to be avoided.
The use of material for packaging shall be eco-friendly.
Packaging material should in no way reduce the organic quality of the product.
Recommendations
Unnecessary packaging materials shall be avoided.
Recycling and reusable systems shall be used wherever possible.
Biodegradable packaging materials shall be used.
Standards
4.5.1.
Material used for packaging shall not contaminate food.
4.5.2.
The accredited certification programme shall have a policy to reduce the environmental effects of packaging material.
5. Labelling
General Principles
Labelling shall convey clear and accurate information on the organic status of the product.
Recommendations
When the full standards requirements are fulfilled, products shall be sold as "produce of organic agriculture" or a similar description.
The use of in-conversion labels may be confusing to the consumer and is not recommended.
On the label, the name and address of the person or company legally responsible for the production or processing of the product shall be mentioned.
Product labels shall list processing procedures that influence the product properties in a way not immediately obvious.
Additional product information shall be made available on request. All components of additives and processing aids shall be declared.
Ingredients or products derived from wild production shall be declared as such.
Standards
5.1.1.
The person or company legally responsible for the production or processing of the product shall be identifiable.
5.1.2.
Single ingredient products may be labelled as "produce of organic agriculture" or a similar description when all Standards requirements have been met.
5.1.3.
Mixed products where not all ingredients, including additives, are of organic origin may be labelled in the following way (raw material weight):
· Where a minimum of 95% of the ingredients are of certified organic origin, products may be labelled "certified organic" or similar and should carry the logo of the accredited certification programme.
· Where less than 95% but not less than 70% of the ingredients are of certified organic origin, products may not be called "organic". The word "organic" may be used on the principal display in statements like "made with organic ingredients" provided there is a clear statement of the proportion of the organic ingredients. An indication that the product is covered by the accredited certification programme may be used, close to the indication of proportion of organic ingredients.
· Where less than 70% of the ingredients are of certified organic origin, the indication that an ingredient is organic may appear in the ingredients list. Such product may not be called "organic".
5.1.4.
Added water and salt shall not be included in the percentage calculations of organic ingredients.
5.1.5.
The label for conversion products shall be clearly distinguishable from the label for organic products.
5.1.6.
All raw materials of a multi-ingredient product shall be listed on the product label in order of their weight percentage. It shall be apparent which raw materials are of organic certified origin and which are not. All additives shall be listed with their full name.
If herbs and/or spices constitute less than 2% of the total weight of the product, they may be listed as "spices " or "herbs " without stating the percentage.
5.1.7.
Organic products shall not be labelled as GE (genetic engineering) or GM (genetic modification) free in order to avoid potentially misleading claims about the end product.
Appendix 1
Products for Use in Fertilising and Soil Conditioning
In organic agriculture the maintenance of soil fertility may be achieved through the recycling of organic material whose nutrients are made available to crops through the action of soil micro-organisms and bacteria.
Many of these inputs are restricted for use in organic production. In this appendix "restricted" means that the conditions and the procedure for use shall be set by the accredited certification programme. Factors such as contamination, risk of nutritional imbalances and depletion of natural resources shall be taken into consideration.
Matter Produced on an Organic Farm Unit
· Farmyard manure, slurry, urine
· Crop residues and green manure
· Straw and other mulches
Matter Produced Outside the Organic Farm Unit
· Blood meal, meat meal, bone meal and feather meal without
preservatives Restricted
· Compost made from any carbon based residues Restricted
· Farmyard manure, slurry, urine Restricted
· Fish and fish products without preservatives Restricted
· Guano Restricted
· Human excrement (see 2.4.5.) Restricted
· By-products from the food and textile industries of
biodegradable material of microbial, plant or animal origin Restricted
without any synthetic additives
· Peat without synthetic additives (prohibited for soil conditioning)
· Sawdust, wood shavings, wood provided it comes from untreated wood
· Seaweed and seaweed products obtained by physical processes, Restricted
extraction Aith water or aqueous acid and/or alkaline solution
· Sewage sludge and urban composts from separated sources Restricted
which are monitored for contamination
· Straw Restricted
· Vermicasts Restricted
Minerals
· Basic slag Restricted
· Calcareous and magnesium amendments Restricted
· Calcified seaweed
· Calcium chloride
· Limestone, gypsum and chalk
· Magnesium rock
· Mineral potassium with low chlorine content (e.g. sulphate of Restricted
potash, kainit, sylvanite, patenkali)
· Natural phosphates Restricted
· Pulverised rock Restricted
· Sodium Chloride
· Trace elements Restricted
· Woodash from untreated wood Restricted
Other Products
· Bacterial preparations (biofertilisers)
· Biodynamic preparations
· Plant preparations and botanical extracts
Appendix 2
Products for Plant Pest and Disease Control
Certain products are allowed for use in organic agriculture for the control of pests and diseases in plant production. Such products shall only be used when absolutely necessary and should be chosen taking the environmental impact into consideration.
Many of these products are restricted for use in organic production. In this appendix "restricted" means that the conditions and the procedure for use shall be set by the accredited certification programme.
· Carbon dioxide
· Chloride of lime/soda Restricted
· Chromatic traps
· Clay (e.g. bentonite, perlite, vermiculite, zeolite)
· Copper salts Restricted
· Derris root (rotenone) Restricted
· Diatomaceous earth Restricted
· Gelatine
· Light mineral oils Restricted
· Mechanical traps
· Azadiracha Neem oil and other Neem preparations
· Permanganate of potash Restricted
· Pheromones - in traps and dispensers only
· Plant and animal preparations Restricted
· Plant based repellents
· Propolis
· Pyrethrum cinerafolium Restricted
· Quassia amara Restricted
· Quicklime Restricted
· Release of parasite predators of insect pests Restricted
· Ryania Restricted
· Silicates
· Sodium bicarbonate Restricted
· Soft soap
· Sterilised insects Restricted
· Sulphur
· Tobacco tea (pure nicotine is forbidden) Restricted
· Viral, fungal and bacterial preparations (biopesticides) Restricted
Appendix 3
Procedure to Evaluate Additional Inputs to Organic Agriculture
Appendices 1 & 2 look at products for fertilising of the soil and control of plant pest and diseases in organic agriculture. But there may well be other products which may be useful and appropriate for use in organic agriculture which may not fall under these headings. Appendix 3 outlines the procedure to evaluate other inputs into organic production.
The following checklist should be used for amending the permitted substance list for fertilising the soil conditioning purposes:
· The material is essential for achieving or maintaining soil fertility or to fulfil specific nutrient requirements, for specific soil-conditioning and rotation purposes which cannot be satisfied by the practices outlined in Part 2 or of other products included in Appendix 1
and
· The ingredients are of plant, animal, microbial or mineral origin which may undergo the following processes:
· physical (mechanical, thermal)
· enzymatic
· microbial (composting, digestion)
and
· Their use does not result in, or contribute to, unacceptable effects on, or contamination of, the environment, including soil organisms and
· Their use has no unacceptable effect on the quality and safety of the final product
The following checklist should be used for amending the permitted substance list for the purpose of plant disease or pest and weed control:
· The material is essential for the control of a harmful organism or a particular disease for which other biological, physical or plant breeding alternatives and/or effective management techniques are not available
and
· The substances (active compound) should be plant, animal, microbial or mineral origin which may undergo the following processes:
· physical
· enzymatic
· microbial
and
· Their use does not result in, or contribute to, unacceptable effects on, or contamination of, the environment.
· Nature identical products such as pheromones, which are chemically synthesised may be considered if the products are not available in sufficient quantities in their natural form, provided that the conditions for their use do not directly or indirectly contribute to contamination of the environment or the product.
Evaluation
When an input is to be evaluated it must first be investigated by accredited certification programmes to see whether it fulfils the following six criteria. An input must fulfil all 6 requirements before it can be accepted as suitable for use in organic agriculture.
Inputs should be evaluated regularly and weighed against alternatives. This process of regular evaluation should result in organic production becoming ever more friendly to humans, animals, environment and the ecosystem.
1. Necessity
Each input must be necessary. This will be investigated in the context in which the product will be used.
Arguments to prove the necessity of an input may be drawn from such criteria as yield, product quality, environmental safety, ecological protection, landscape, human and animal welfare.
The use of an input may be restricted to:
· Specific crops (especially perennial crops)
· Specific regions
· Specific conditions under which the input may be used
2. Nature and Way of Production
Nature
The origin of the input should usually be (in order of preference):
· Organic - vegetative, animal, microbial
· Mineral
Where there is a choice, renewable inputs are preferred. The next best choice is inputs of mineral origin and the third choice is inputs which are chemically identical to natural products. There may be ecological, technical or economic arguments to take into consideration in the allowance of chemically identical inputs.
Way of Production
The ingredients of the inputs may undergo the following processes:
· Mechanical
· Physical
· Enzymatic
· Action of micro-organisms
· Chemical (as an exception and restricted)
Collection
The collection of the raw materials comprising the input must not affect the stability of the natural habitat nor affect the maintenance of any species within the collection area.
3. Environment
Environmental Safety
The input must not be harmful or have a lasting negative impact on the environment. Nor should the input give rise to unacceptable pollution of surface or ground water, air or soil. All stages during processing, use and breakdown must be evaluated.
The following characteristics of the input must be taken into account:
Degradability
All inputs must be bio-degradable.
Inputs with a high acute toxicity to non-target organisms should have a maximum half-life of five days. The natural substances used as inputs which are not considered toxic do not need to be degradable within a limited time.
Acute toxicity to non-target organisms
When inputs have a relatively high and acute toxicity for non-target organisms, restrictions for their use are needed. Measures have to be taken to guarantee the survival of these non-target organisms. Maximum amounts allowed for application may be set. When it is not possible to take adequate measures, the use of the input must not be allowed.
Long-term chronic toxicity
Inputs which accumulate in organisms or systems of organisms and inputs which have, or are suspected of having, mutagenic or carcinogenic properties must not be used. If there are any risks, sufficient measures have to be taken to reduce any risk to an acceptable level and to prevent long lasting negative environmental effects.
Chemically synthesised products and heavy metals
Inputs should not contain harmful amounts of man made chemicals (xenobiotic products). Chemically synthesised products may be accepted only if naturally compatible.
Mineral inputs should contain as few heavy metals as possible. Due to the lack of any alternative, and long-standing, traditional use in organic agriculture, copper and copper salts are an exception for the time being. The use of copper in any form in organic agriculture must be seen, however, as temporary and use must be restricted with regard to environmental impact.
4. Human Health and Quality
Human Health
Inputs must not be harmful to human health. All stages during processing, use and degradation must be taken into account. Measures must be taken to reduce any risks and standards set for inputs used in organic production.
Product quality
Inputs must not have negative effects on the quality of the product - e.g. taste, keeping quality, visual quality.
5. Ethical Aspects - Animal Welfare
Inputs must not have a negative influence on the natural behaviour or physical functioning of animals kept at the farm.
6. Socio Economic Aspects
Consumers' perception: Inputs should not meet resistance or opposition of consumers of organic products. An input considered by consumers to be unsafe to the environment or human health, although not scientifically proven, it shall be avoided until such time as consumer concerns have been laid to rest.
The principle of equal wages for equal work shall apply.
Those engaged in organic production shall not violate women and children’s rights. Accredited certification programmes shall build into the inspection systems, methods to ascertain that such rights are not violated in the course of organic production.
7. Commercial Aspects
Labelling of organic products must be informative and accurate. Customers must have the reassurance that they could be reasonably sure that they may have the satisfaction of being able to trace the origins of the product and have the organic quality of the product confirmed.
Producers of organic products are entitled to expect a fair share of the price paid for the value-addition in the course of production of organic products. Inspection procedures and accredited certification programmes must ensure this. Intermediate handlers failing to pass on this premium are liable to be denied certification.
Appendix 4
List of Approved Ingredients of Non Agricultural Origin and Processing Aids Used in Food Processing
Food Additives and Carriers[1]
Int’l Product Product Limitation / Note
Numbering Group
System
INS 170 Calcium carbonate GA
INS 220 Sulphur dioxide W
INS 224 Potassium metabisulphite W
INS 270 Lactic acid FV Concentrated fruit / veg.
juice & fermented veg.
products
INS 290 Carbon dioxide GA
INS 300 Ascorbic acid FV If not available in natural
form
INS 306 Tocopheroles, mixed
natural concentrates GA
INS 322 Lecithin GA Obtained without use of
Bleaches and organic
solvents
INS 330 Citric acid FV Concentrated fruit / veg. juice
jam, fermented veg. prod.
W Restricted to I gm/I
INS 331 Sodium citrates ME
INS 332 Potassium citrates ME
INS 333 Calcium citrates ME
INS 334 Tartaric acid W
INS 335 Sodium tartrate CO/CB
INS 336 Potassium tartrate C/CO/CB
INS 341 Mono calcium phosphate C For raising flour only
INS 342 Ammonium phosphate W Restricted to 0.3 gm/1
INS 406 Agar GA
INS 407 Carrageenan GA
INS 410 Locust bean gum GA
INS 412 Guar gum GA
INS 413 Traganth cum GA
INS 414 Arabic gum MI/F/CO
INS 415 Xanthan gum F/FV/CB/SA
INS 440 Pectin GA
INS 500 Sodium carbonates CO/CB
INS 501 Potassium carbonates C/CO/CB
INS 503 Ammonium carbonates C/CO/CB
INS 504 Magnesium carbonates C/CO/CB
INS 508 Potassium chloride FV/SA Only frozen & canned
fruit/veg. sauces, ketchup,
mustard
INS 509 Calcium chloride MI/F/FV/SO
INS 511 Magnesium chloride SO
INS 516 Calcium sulphate CB/SO
C Only in bakers' yeast
INS 517 Ammonium sulphate W Restricted to 0.3 gm/1
INS 938 Argon GA
INS 941 Nitrogen GA
INS 948 Oxygen GA
Flavouring Agents
· Volatile (essential) oils produced by means of solvents such as oil, water, ethanol, carbon dioxide and mechanical and physical processes
· Natural smoke flavour
· Natural favouring preparations approval shall be based on the national procedure to evaluate additives and processing aids (Appendix 5)
Preparations of Micro-organisms (see also 4.3)
· Preparations of micro-organisms accepted for use in food processing. Genetically modified organisms are excluded.
· Bakers yeast produced without bleaches and organic solvents.
Processing Aids and Other Products
Int'l Product Product Limitation / Note
Numbering Group
System
INS 170 Calcium carbonate GA
INS 181 Tannin W
INS 184 Tannic Acid W Filtration aid
INS 270 Lactic acid ME
INS 290 Carbon dioxide GA
INS 322 Lecithin CO/CB Greasing agent
INS 501 Potassium carbonate FV/W
INS 513 Sulphuric acid S pH adjustment of water
INS 516 Calcium sulphate GA Coagulation agent
INS 524 Sodium hydroxide S
INS 334-7 Tartaric acid & salts W
INS 500 Sodium carbonate S
INS 511 Magnesium chloride SO For soybean products
INS 551 Silicon dioxide W/T/FV As gel or colloidal solution
INS 553 Talc GA
INS 901 Beeswax GA
INS 903 Carnauba wax GA
INS 941 Nitrogen GA
Asbestos free filter materials GA
Bentonite FV/W
Casein W
Diatomaceous earth S/FV
Egg white albumen W
Gelatine FV/W
Isinglass W
Preparations of bark S
Vegetable oils GA
Preparations of Micro-organisms and Enzymes
These may be used as processing aids with approval based on the national procedure to Evaluate Additives and Processing Aids for Organic Food Products.
Key - list of abbreviations used in above tables:
GA - generally unrestricted M - milk products F - fat products
ME - meat products C - cereal products FV - fruit/vegetable products
W - wine S - sugar CO - confectionery
CB - cakes and biscuits SO - soybean products
Ingredients
· Drinking water
· Salt
· Minerals (including trace elements) and vitamins where their use is legally required or where severe dietary or nutritional deficiency can be demonstrated.
6. INSTITUTIONAL ARRANGEMENT FOR IMPLEMENTING THE
NATIONAL PROGRAM FOR ORGANIC PRODUCTION
The National Program for Organic Production (NPOP) will be governed, monitored and applied for the benefit of the farmers, processors, traders and consumers through a three tiered organisation under the overall guidance of the Government of India. The Ministry of Commerce shall be the nodal agency to lay down policy and declare standards for products, accord recognition to standards of other nations, seek recognition from other national bodies for the recognition of Indian standards and co-ordinate with other Ministries of the Government of India to attain the aims of the NPOP.
6.1 National Steering Committee (NSC)
A national level Steering Committee consisting of representatives from the Ministries of Agriculture, Food Processing Industries, Forests and Environment, Science & Technology, Rural Development and Commerce, Trade and Exports, will act as the apex advisory body for assisting Government in shaping the growth and development of organic production. This body will co-opt such members from time to time for specific purposes on a defined time span.
6.1.1
The functions of the National Steering Committee shall, inter alia, be~
~ Declare the National Standards for Organic Farming
~ Lay down the national accreditation policy
~ Set out the general philosophy and principles of organic production
~ Prescribe the eligibility criteria for inspection agencies
~ Appoint sub-committees when necessary
~ Authorise Accreditation Agencies toward the National Organic Logo to
those found eligible to carry the official Logo.
6.1.2
The National Steering Committee will meet as often as is necessary, but not less
than twice a year.
6.2 Accreditation Agencies (AA)
Accreditation Agencies presently comprising of the Tea Board, Coffee Board, Spices Board and APEDA shall be the executive arm of the NPOP for the products that feature in their respective schedules.
6.2.1
The functions of the Accrediting Agencies are:
~ Prescribe the package of practices for organic production of the products in their respective schedules;
~ Undertake inspections and certify products as having been produced in accordance with NSOP;
~ Monitor inspections made by the accredited inspection agencies;
~ Lay down inspection procedures;
~ Advise the National Steering Committee on organic production.
~ Accept accredited certification programmes if such programmes conform to National Standards.
6.2.2
The Accreditation Agencies may define the constitution of the mechanism that they propose to use to help carry out the functions and responsibilities entrusted. If the mechanism is other than the gazette notified board that is constituted, the Accrediting Agencies will seek the prior approval of the National Steering Committee for the group so constituted by them for the purposes of implementing these National Standards. AA's shall evolve accreditation criteria for inspection and/or certifying agencies and programs drawn up by such agencies for their respective areas of operation and products. Such criteria must be submitted to the National Steering Committee for its endorsement. AA's shall prepare an operating manual to assist accredited agencies to abide by. Such a manual must contain appropriate directions, documentation formats and basic agency and farm records for monitoring and authentication of adherence to the organic production program. The manual, documentation formats and records are to be filed with the NSC for its endorsement. A set of sample formats annexed may form the basis for prescribing formats.
6.3 Inspection & Certification
6.3.1
Organic production will need certification after periodic inspection to ensure that all prescribed package of practices are followed. For this purpose the NPOP recognises the need for the role of inspection and certification agencies that are accredited to the AA dealing with the commodity.
6.3.2
Inspection and certification agencies may be drawn from Government Departments, Non Governmental Organisations, Trade/Consumer/Producer organisations and such other bodies that meet the eligibility criteria laid down by the NSC.
6.3.3
Agencies seeking accreditation need to be registered bodies, with managements in position, declaring the persons who shall be held liable for any miscarriage of certification and have proof of adequate field staff to undertake periodic inspection.
6.3.4
Accredited inspection/certifying agencies shall maintain a field formation that is proximate and familiar with the region it operates in. It should maintain records of inspection done and the records on behalf of farmers who are yet to learn the formalities required to be met.
6.3.5
The continued accreditation would depend upon the agencies record of fidelity to the principles of organic production. agencies shall submit to the scrutiny of accounts by the AA and shall render an Annual Report on their monitoring of organic production to the AA.
6.3.6
The inspection and certifying agencies may award certificates after due satisfaction that practices have conformed to the package of practices prescribed by the AA in respect of the item certified.
6.3.7
Charges o be levied by inspection and certifying agencies shall be fixed by AAs after taking into consideration local conditions and costs involved in maintaining a reliable inspection and certifying system.
7. SUGGESTED FORMS FOR RECORDS TO BE MAINTAINED IN THE
COURSE OF ORGANIC PRODUCTION
Organic production is best served by the ability on the part of producers being able to demonstrate an adherence to the prescribed package of practices adopted for the production of a particular product. Towards this end, a careful record of the steps undertaken, observations made and the diary of events would help build customer confidence and product reliability. Such records will also help in diagnosing causes of problems and deriving factual information drawn from wide range of data.
An illustrative set of forms to be maintained at the farm level. Certifying agency level, wholesale/retail levels are prescribed for adoption. All agencies involved in organic production are expected to maintain records in the forms drawn up.
Special care is to be taken by Accrediting Agencies and Inspecting and Certifying Agencies to maintain farm level records, where the farmer is unable to maintain the record.
FORMATS
FOR
BASIC FARM RECORDS
Table of contents
1. Annual questionnaire or processing/farmers … 1
2. Off farm input permission form … 10
3. Format for request for issue of product certificate … 12
4. Format for farm certificate … 13
5. Product certificate … 14
1. ANNUAL QUESTIONNAIRE OF PROCESSING/FARMERS
(To be provided at Inspection)
 |
1. Basic Data
 |
Remarks | ||
Operator | a) | |
Address | b) | |
Closest Railway Station | ||
Closest Airport | ||
Telephone/Fax | c) | |
Responsible person at Farm/Processing Unit | ||
Managing Director |
|
2. Information on Changes
|
There have been the following changes since the last questionnaire has been filled out:
    Please mark where application Change Branch Yes No | Please number the annexures Accordingly | Remarks |
Legal Form | ||
Structure of operator | ||
Changes in Responsibilities | ||
Changes of construction | ||
Place of production | ||
Variety of non organic Production | ||
Suppliers |
   Please mark where application Branch Change Yes No | Please number the explanations according to the annexes | Remarks |
Recipes | ||
Processing methods | ||
Packing | ||
Label | ||
Licence contracts | ||
Book keeping | ||
Identification system | ||
Quality control | ||
Hygienic measures | ||
Distribution system | ||
Clientele/System of Selling | ||
Purchase system | ||
Others | ||
|
3. Turnover
|
Remarks | |
Please add the following figures of your company, regarding the last book keeping year | |
Turnover total volume Year ended 19---- Rs._________ | |
Turnover organic products Year ended 19---- Rs._________ |
|
4. Quality Control
|
Remarks | |
Did you carry out any residue analysis since the last questionnaire? If so, what kind of, how many and by whom? (Please enclose copies of the results.) |
5. List of Annexures |
Remarks | ||
Would you please list and number all documents which you enclose to this questionnaire. | ||
Code | Title | |
  | Sample of labels Sample of promotion material Current price list | |
The operator
Represented by
Assures herewith, that all information given is true and up to date.
Place/Date Signature
Date:__________ Operator: _____________ Period: ______________
Code | Product | Origin | Quality | Quantity | Supplier | Date | Invoice-number(s) |
 Product Recipe | |||||||
Annexures
Date:__________ Operator: _____________ Period: ______________
Code | Product | Quality | Quantity | Day/Period of sale | Invoice-number(s) | Stock on hand at: (Date:____) |
 Product Recipe | ||||||
Product :
 |
Procedure : Location of processing :
 |
Date | Unfinished Product | Finished Product | Packing Unit | Labelling/ Declaration | |||
Raw material or unit for recipe | Quantity kg, 1 | Specification | Quantity kg,1 | ||||
STOCK
Date | Operator |
 Code form sheet B ----------- | Room |
Date of Inventory | Product Code | Product | Quantity | Unit | Quality |
Date: ________ Operator: ___________________ Period : _______________
We have taken measures for cleaning and pest control during past 12 months as follows
Room | Measure | Purpose | Procedure | Follow up |
  Code NameNo. | Date Auxiliary materials used (name, concentration) | |||
2. OFF FARM INPUT PERMISSION FORM
1. Operation
Name : |
Address: Place: |
Phone/Fax: Pin code: Labels: |
2. Fertilization to be Approved
Fertilizer (Composition, Type, Name) | Origin(Address of Supplier) | QuantityTo be used | Period ofApplication |
3. Area(s)
Field(Number, Name) | Crop | Fertilizer (Name, Type) | Application in Kg/ha | Time of Application |
4. Soil Analysis
Date | Field | Laboratory | Result (Levels) |
   | N P K Mg Ca | ||
5. Confirmation
 The undersigned herewith confirm to the best of his knowledge that the above given information is true:Consultant: Operator: Place, Date, |
6. Recommendation of the inspector
Consultant: Label Scheme: |
Recommendations (use additional sheets if necessary) |
7. Decision (to be filled in by inspection and certification agency)
Request received………… Decision to Operator………… Decision to Inspector ……… |
q Request approved under following conditions: q Request not approved: q Request forwarded to the competent authority: |
Certification Agency : Place, Date, Signature, Stamp |
3. Format for request for issue of product certificate
From : The Producer
To : The Certifier
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Dear Sir,
Sub.: Request for Issue of Product Certificate
1. Name and address of exporter/producer
2. Name and address of importer/buyer
3. Name and address of merchant exporter
4. Products – Invoice no. and date
5. Quality/Status (Organic/Organic under conversion – 1st or 2nd year)
6. Origin of produce
7. Net weight/Gross weight
8. Year of harvest
9. Internal Lot nos.
10. No. and kind of packing units
11. Remarks
Yours faithfully,
Signature of producer
4. Format for farm certificate
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FARM CERTIFICATE
No.
 |
Product category
Area of farm
Size of processing unit
Based on the inspection conducted and Memorandum of Understanding, the certifier (name) herewith certifies that the above mentioned operation produces according to the organic methods of NSOP.
Date_________ Signature
Place _________ Seal
Validity of certification
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5. Format for product certificate
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PRODUCT CERTIFICATE
No.
Product :
Quality :
Harvest :
Origin :
Packing Units:
Net Weight :
Invoice No.:
Name and address of the seller:
Name and address of the buyer:
Declaration:
This is to certify that the products designated above have been obtained in accordance with the rules of production and inspection of the organic production and operation of the organic production method, as set by the NSOP and monitored by _______ (Name of the certifier)
Date_________ Signature
Place _________ Seal
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