Organic Rules and Certification

All differences in one table by EU regulation

  • EC Council Regulation No. 2092/91
    • Annex VI. Processing
      • General principles
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Title Description Difference Justification and Comments
Harvesting and processing - DE Bioland Standards 2005
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The high nutritional quality of the products should be considered and preserved while harvesting and processing the products. (Bioland production standards, 5.1.6 Harvesting and Preparation; Bioland production standards, 5.2.5 Preparation (herb cultivation)
The scope of the BIOLAND standards have requirements to preserve nutritional quality of produce at harvesting and processing. The EU Regulation 2092/91 does not refer to the nutritional quality of the products. To preserve and ensure the high quality of BIOLAND agricultural products throughout the whole production chain.
Packaging material, general requirements - Italian Organic Standards 2005
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The Italian Organic Standards (IOS) require operators to respect specific rules for packaging of organic products. Among these are; use of re-usable, re-cyclable and re-cycled and biodegradable materials where possible, avoiding contamination and the prohibition of preservatives and fumigants.
While the Italian Organic Standard has requirements on packing material, the EU Regulation 2092/91 does not cover packaging of organic food. The packaging of organic food should have a minimum impact on products and the environment; for this reason specific requirements are needed.
Plant processing, viticulture - DE Naturland 2005
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The NATURLAND standards regulate the production of wine: Processing procedures and additives, cleaning agents and disinfectants, packaging. The standard is applicable to the production of grape juice, wine, sparkling wine or spirits. It applies in addition to national regulations. (NL standards on production, Part VII. Viniculture and vine production, 5. Processing)
The production of wine is not yet regulated by the EU Regulation 2092/91. To provide detailed rules for organic production of all important areas of food production.
Plant processing, viticulture - SP CCCPAE Cataluña standards and CPAEN Navarra standards 2001
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The CCPAE standards contains one article (17.12) for wine processing, permitting the use of ammonium sulphate (100 mg/l), tartaric acid (E 334) cristalizad from natural origin, maximal 1 g/litre for white wines and 0,5 g/litro for red wines. In those standards its also allowed to use anhidric sulphur (dióxide of Sulphur (E 220), Na metabisulphite (E 223) & Potasium metabisulphite (E 224) by 3 differents methods. The total quantity of SO2 in mg/litre allowed is 100, depending on the type of wine. Arabic gom (E 414) is allowed for the stabilization of the wine The organic standards for wine proceesing from the Council for Organic Production from Navarra (CPAEN), covering similar points as the CCPAE organic grape production and organic wine proceesing standards. The organic standards (28 pages) for wine production and organic wine processing from the Council for Organic Production from Navarra (CPAEN) is covering similar points as the CCPAE organic wine processing standards adding also some standards for viticulture production.
The EU Regulation 2092/91 has not regulated the processing of wine products yet. There are minor differences within CCPAE (see Cuaderno de Normas) and CPAEN organic wine processing Standards. Standards for processing of products that are not yet within the scope of the current EU Regulation, must correspond as much as possible with the processing standards in the EU Regulation. Rules for wine contribute to transparency and consumer trust.
Processing, animal feedstuffs - SP CAAE Standards 2001
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Organic standards for processing animal feedstuffs of the Andalusian Committee for Organic Farming (CAAE), from 06/06/2001 (MO-RP-09), have specific requirements regarding ingredients and labelling. It should be indicated if the feedstuffs are made with 100 % organic feed ingredients or only 100 % organic in conversion ingredients. Standards regulate what must be written on the labels.
CAAE Standards for processing animal feedstuffs are specific, whereas the EU Regulation 2092/91 is in this area more general. To ensure a better processing of organic animal feedstuffs.
Processing, general requirements - Nature et Progrès 2005
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There is a list of possible processes for each kind of food (milk, meat, vegetables). In any case, only mechanical processes, physical processes, cooking and fermentation are allowed.
Nature et Progrès standards specify a list of permitted process, detailed for each kind of food, whereas EU Regulation 2092/91 does not. Processing has an effect on the nutritional quality and taste of the final product. Organic products should aim to be both of high nutritional quality and taste. Therefore only non-agressive processes, that respect the integrity of the product, should be allowed.
Processing, origin of ingredients - FI Luomuliitto Standards for "Leppäkerttu" quality label 2004 The basic ingredients of processed products must be 100 percent of Finnish origin and at least 75 percent of ingredients in total. It is recommended that 100 percent of animal feeds are of Finnish origin. EU Regulation No. 2092/91 does not address the issue of geographical origin of the ingredients. Domectic source of ingredients of processed products is regarded important in the eyes of consumers and from the point of view of organic principles.
Viticulture, general requirements - DE Naturland Standards 2005
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In the NATURLAND standards for the production of wine the following aspects are regulated: Processing procedures and additives, cleaning agents and disinfectants and packaging. The standard is applicable to the production of grape juice, wine, sparkling wine or spirits. It applies in addition to national regulations. (NL standards on production, Part VII. Viniculture and vine production, 5. Processing)
The production of wine is not yet regulated by the EU Regulation 2092/91. All procedures and measures when processing grapes and producing juice, wine and sparkling wine have to be directed at the following aims: - manufacture of produce of superior quality - avoidance of procedures which intensively use raw materials and energy - sulphurous acid should be kept to a minimum - avoidance of all substances which are harmful to the environment and dangerous to the health in their production, use and disposal - processing and treatment of all organic residues resulting from production in such a way that they do not damage the environment. Marc, yeast and clarification dregs are to be recycled in the course of production as organic fertilizer. (NL standards on production, Part VII. Viniculture and vine production, 5. Processing)