Organic Rules and Certification

All differences in one table by EU regulation

  • EC Council Regulation No. 2092/91
    • Annex VI. Processing
      • Ingredients of non-agricultural origin - Annex VI A
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Title Description Difference Justification and Comments
Contamination, reducing, storage and transport - NL Skal Standards 2005
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All contact with forbidden products should be avoided. This means that it is not allowed to store or transport the organic product in storage places or trucks where products are being used / have been used that are not mentioned in annex VI part A.
SKAL interprets the rule in a way that all prevention methods should be taken to avoid any risk of contamination, whereas the EU Regulation 2092/91 does not mention possible prevention methods. See EU Rule Text: Article 5 part 3 c), d) and part 5 d), e): The product contains no other products of non-agricultural origin, as mentioned in annex VI, part a" It seems easier to inspect the methods of storage and transport, than the contamination itself. Also because the contamination check can be too late (the product may be contaminated already).
Plant processing, viticulture - Bio Austria General Standard 2006
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When wine is produced from organically grown grapes, resource and energy intensive procedures are to be avoided. Organic waste resulting from wine production must be recycled and returned to the soil. Waste water must not cause environmental pollution. The Bio Austria General Standard allows 3 oenological practices and describes positive lists for treating agents for must, wine and also for cleaning and disinfection. In addition there are rules for packaging and labelling.
The Bio Austria General Standard is detailed concerning wine processing, while the EU Regulation 2092/91 does not cover wine processing. n case of wine of organic grapes there is a lack of legal rules within the EU Regulation. The declaration of wine needs to describe the oenological practices. This creates transparency and ensures consumer confidence.
Processing inputs - Nature et Progres Standards 2005
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The list of authorized additives and technical auxiliaries is limited to a strict minimum.
Nature et Progr├Ęs standards limit the use of food additives and processing aids. Compared with the EU Regulation 2092/91 the use of E250, E252, E300, E407, E413 E501 and others are forbidden. Some additives, authorised by EU Regulation, present risks of toxicity or are not absolutely neccesary.
Processing inputs - SE KRAV 2006
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The KRAV standards accept 28 additives for food processing (KRAV standards appendix 7).
EU Regulation 2092/91 allows 47 additives for food processing. Among these are sodium nitrate and potassium nitrate. The KRAV standards allow fewer additives. Nitrates are not allowed for meat products. The number of processing aids allowed is about the same for the KRAV standards and the EU Regulation. Many consumers are interested in organic food because fewer additives are used.
Processing inputs, cheese - NL SKAL Standards 2005
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SKAL has included the following specific additives to Annex VI for cheese processing: Calcium chloride (CaCl2) and hydrochloric acid (HCl).
Norms for the processing of products that are not within the scope of the EU Regulation 2092/91 must correspond as much as possible with the processing standards in the EU Regulation. Exceptions are made for additives for cheese, non-food, dog and cat feed, wine and meat products. The EU Regulation has not regulated the processing of cheese products in detail. Since the cheese processing demands several additives, these should be permitted in general.
Processing inputs, meat products - FI Governmental Regulation on additives and production aids in processed organic animal products 2000 Additives E249 (potassium nitrate) and E250 (sodium nitrate) are permitted in meat products to a maximal level of 80 mg/kg of potassium nitrate. So far the EU Regulation Number 2092/91 does not contain special provisions on additives and production aids allowed in processed organic animal products The product is regarded as necessary in making of (partly traditional) Finnish animal products. There is no sufficient experience nor tradition of making nitrate free organic meat products (such as sausages).