Organic Rules and Certification

All differences in one table by Subjects

  • Subject Areas
    • Processing
      • Processing methods
Go back to overview Go to complete documents for this section
Title Description Difference Justification and Comments
Proceesing inputs, food colouring agents - FI Governmental Regulation on additives and production aids in processed organic animal products 2000 E170 Calcium carbonate is not allowed as a food colouring agent. So far the EU Regulation No. 2092/91 does not contain special provisions on additives and production aids allowed in processed organic animal products. The product is regarded as unnecessary in the production of animal products.
Processing and storage - Italian Organic Standards 2005
/style/images/fileicons/text_plain.png /style/images/fileicons/text_plain.png
The Italian Organic Standard (IOS) defines clearly which procedures and methods are allowed for the processing and storage of organic products. Organic food should be produced by means of processing technologies and procedures based on biological, physical and mechanical methods and in a way which maintains the qualities of each ingredient and of the finished product. Specific rules are set for filtration techniques, clarification adjuvants, preservation procedures and storage conditions.
The Italian organic standard specifies a list of possible processes for each kind of food, whereas EU Regulation 2092/91 does not. There is a need for detailed rules for the processing and handling of organic products.
Processing inputs, cheese - FI Governmental Regulation on additives and production aids in processed organic animal products 2000 E500 Calcium chloride is allowed but its use is limited to cheese making. 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) cheese products.
Processing, feed and seeds - SE KRAV 2006
/style/images/fileicons/application_pdf.png /style/images/fileicons/application_pdf.png
Only processes allowed for food processing can be used for processing of feed and seed. Allowed processes are mechanical, physical, biological and enzymatic processes. Water, ethanol and fats are allowed as solvents for extraction. Smoking and precipitation is also allowed (KRAV standards paragraph 2.12.5, 5.3.8 and 9.2.4).
This is not clearly described in EU Regulation 2092/91. Processing of feed and seed are important parts of organic agriculture. It is important to be as clear as possible when writing standards.
Processing, filtering techniques - SE KRAV 2006
/style/images/fileicons/application_pdf.png /style/images/fileicons/application_pdf.png
Filtration techniques that lead to chemical changes on a molecular level are only allowed after a special examination by KRAV. Filters that contain asbestos or affect the product negatively are not allowed (KRAV standards paragraph 9.2.3).
Filtration techniques are not covered in EU Regulation 2092/91. The KRAV standards are more elaborate on filtration techniques.
Processing, general requirements - FR Regulation 2000
/style/images/fileicons/other.png
There is a list of possible processes for each kind of food (milk, meat, vegetables). For example, egg products have only 10 possible processes (heating, cooling, freezing, breaking...)
French organic regulation specifies a list of possible processes 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 be unique in both of these aspects. Therefore only certain processes should be allowed.
Processing, general requirements - Nature et Progrès 2005
/style/images/fileicons/other.png
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, general requirements - SE KRAV 2006
/style/images/fileicons/application_pdf.png /style/images/fileicons/application_pdf.png
The KRAV standards list which processing methods that are allowed for processing of organic production. Allowed methods are Mechanical and physical processes, – Biological processes such as fermentation and brewing (such as for example using lactic acid cultures and mould cultures), – Enzymatic processes where the effect is to coagulate (such as rennet) or cleaving substances (such as the enzyme amylase), – Extraction. Only water, ethanol or fats may be used as solvents, – Smoking, – Precipitation, Irradiation is not permitted. KRAV does not permit processes that lead to the creation of foreign molecules. (KRAV standards paragraph 9.2.3).
In EU Regulation 2092/91 irradiation is not permitted. Which processes that are allowed are not stated. The KRAV standards are more restrictive when limiting the processes which can be used. The prohibition for not allowing processes that leads to molecules which does not exist in nature is not covered in the EU Regulation 2092/91. For consumers it is probably important that organic products are done with processes which also can happen in nature.
Processing, mixed production - Italian Organic Standards 2005
/style/images/fileicons/text_plain.png /style/images/fileicons/text_plain.png
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.