Organic Rules and Certification

All differences in one table by Subjects

  • Subject Areas
    • Processing
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Title Description Difference Justification and Comments
Contamination, reducing, processing units - Italian Organic Standards 2005
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The Italian Organic Standards (IOS) for handling, processing, packaging and marketing of agri-food products define specific general requirements for the operators to follow. Particular attention is dedicated to avoiding cross-contamination between organic and conventional productions within the same processing unit.
The Italian Organic Standards (IOS) for handling, processing, packaging and marketing of agri-food products define specific general requirements for the operators to follow. EU Regulation 2092/91 has more general requirements for processing and packaging of organic products. Unlike crop and livestock production, mixed processing firms can be certified by the inspection body. Therefore it is important to put in place all possible measures to avoid cross-contamination between organic and conventional productions within the same processing unit.
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.
Honey, prohibited pasteurisation - UK Soil Association Organic Standards 2005 It is prohibited to pasteurise honey. Honey liquification temperatures must be below 60°C, and held for less than 6 hours. Soil Association Organic Standards, Paragraph 41.2.10. Soil Association standards prohibit the pasteurisation of honey and restrict the liquification temperature and time. EU Regulation 2092/91 does not include this prohibition or restriction. The heat involved in pasteurisation has adverse effects on honey quality, including loss of volatile compounds, accumulation of hydroxymethylfurfural (HMF) and reduction of enzyme activity.
Meat, tenderising methods - UK Soil Association Organic Standards 2005 The use of tenderising substances on live animals is prohibited. Electrical tenderisation of meat may be used with Soil Association permission. Soil Association Organic Standards. Paragraphs 42.8.7 and 42.10.6. Soil Association standards are more detailed than EU Regulation 2092/91. Soil Association standards prohibit the use of tenderising substances on live animals, but they allow the use of electrical tenderisation of meat, with their permission. EU Regulation does not refer to procedures for the tenderisation of meat. Introduction of tenderising enzymes into the vascular systems of animals before slaughter is an invasive technique with potential welfare problems.
Packaging material - SE KRAV 2006
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The KRAV standards states that environmentally packaging material shall be preferred, minimal use of packaging materials should be strived for. KRAVs goal is to hase out PVC and other clorine based plastics. (Standard 2.12.13)
The environmental aspect of packaging material is not covered by EU Regulation 2092/91. To fulfill consumers demand for environmentally adapted production not only in the field or processing but also in other areas.
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, milk - SP CCPAE Cataluña Rules 2003
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The CCPAE general standards document contains 3 chapters (10, 16, 17) related to organic milk production and the processing of milk products. Chapter 10 is related to milking processes and conservation of milk on the farm. Chapter 16 covers standards for milk processing industries and chapter 17 is related to organic processing of milk based products. It can be downloaded from the CCPAE webpage in spanish and catalanish (www.ccpae.org)
CCPAE has specific standards for organic milk processing while the EU Regulation 2092/91 does not specify this area. To ensure a higher confidence in organic food and the quality of farming systems for milk products.
Processing, mixed production - Italian Organic Standards 2005
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Specific conditions are required if the same unit handles and processes both organic and conventional products.
The Italian organic standard specifies precautions to be taken in parallel processing of organic and non organic food, whereas EU Regulation 2092/91 does not. There is a need for detailed rules for the processing and handling of organic food.
Standards, restaurants and industrial kitchens - SE KRAV 2006
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The standards for restaurants and industrial kitchens cover the whole or parts of the operations. Restaurants with á la carte menu need to have two approved main courses daily. On a lunch menu there shall at least be one approved course weekly. An approved dish shall have 100% KRAV certified ingredients, if organic ingredients are not available, a conventional ingredient can be used but at least 70% of the dish shall be organic. Only food additives and processing aids allowed by the KRAV standards can be used in a certified main course (includes additives and processing aids in conventional ingredients). Bread, salads, drinks, coffee, tea, ketchup etc shall also be possible to the extent possible. A certified buffet there must be a complete meal of KRAV certified products. A certified breakfast shall contain certified products in several of the type of food served for breakfast (bread, cheese, yoghurt, marmalade, breakfast cereals, fruits, vegetables, eggs etc). A certified café shall have KRAV certified coffee, tea, milk, sugar, fruit drinks, sandwiches, cakes and fruit if these products are served. There is also standards for handling of organic products so that no commingling with conventional products occur or contamination from cleaning. There are also standards for the labelling of dishes and statements about organic ingredients shall be made so consumers are sure which ingredients/ dishes are organic. (KRAV standards chapter 16).
EU Regulation 2092/91 does not have any specific standards for restaurants or industrial kitchens. More and more food is consumed outside of homes. There is an interest both by consumers and by restaurants and other industrial kitchens to eat or serve organic food. The KRAV standards are relatively open and are set with the argument to make it possible for several to start to serve organic food. Labelling has to be clear so that consumers are well informed. In the EU there are different interpretations in different Member States if restaurants are covered or not.