Organic farming is a certified process.

In order for a product to receive the “organic” label, a government-approved certification body must inspect the farm where the food is grown to ensure that the producer meets all the regulations and standards set by the EU Authorities.. Darüber hinaus müssen Unternehmen, die Bio-Lebensmittel behandeln oder verarbeiten, bis sie in Supermärkte oder Restaurants gelangen, zertifiziert werden. Furthermore, establishments that are handling or processing organic food before it reaches supermarkets or restaurants must be certified.

“Companies that handle or process organic food before it reaches the supermarket or restaurant must also be certified.”

Products covered by EU organics rules

A product can’t just be labeled organic by anyone and be called good. The European Union has a government-controlled organic certification program that specifies how food must be grown and processed in order to be labeled organic.

The certification process is time-consuming and the certification standards are strict.

This process reassures consumers that when they buy a product labeled “organic,” they are buying a product that is free of toxic chemicals and that the company they are buying from supports environmentally friendly farming practices.

Organic food is free of pesticides and synthetic chemicals.

The demands of the European market are stringent with regard to food safety and quality.

Among the most important is the legislation on pesticide residue limits. Also important are hygiene aspects and harmful substances. In addition, sustainability is an increasingly important requirement for products entering the market.

Conventional certifications (e.g. Rainforest Alliance and UTZ Certified) are generally required in the mass market segment. In recent years the Fair trade certification has been progressively recognized in the high-volume and mass segments. In the premium and specialty segment, Fairtrade and organic certifications predominate.

The USDA also follows strict rules when it comes to organic certification. Here is what they thier guidelines say:

“Organic foods are produced without the use of most conventional pesticides, fertilizers made from synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation.” –

USDA

Pests and diseases are controlled with the use of synthetic pesticides on conventional farms, while feeding their crops with chemical fertilizers.

These pesticides and chemicals leave residues on and in a plant exposing the people working with the plant to these chemicals and which may be ingested with the final feed from the plant.

The European authorities, have conclude, after detailed research and testing, that an organic crop contains much less pesticide residues compared to a conventional crop. The reason for this is that organic farmers use natural fertilizers – such as manure or compost – on their plants and in the soil, and use natural pesticides and beneficial insects to limit pests and diseases.