Organic Food Requirements
The Organic Food Industry is subject to very strict regulations that aim to protect consumers by ensuring that the extra cash they will pay for unrefined goods will be worth it.
This is why numerous tests first need to be past before a farm can be certified as organic.
Organic farming represents the sector of food production that does not use conventional and industrial means of growing crops and raising livestock.
It incorporates the use of crop rotation to nourish the soil instead of industrial fertilizers, environmental management to provide as natural as possible habitat to livestock instead of overcrowded pens, and biodiversity through proper animal husbandry to ward off pests and diseases.
Organic Food can also come in other forms aside from being fresh.
It can also come in a processed state provided that the non-organic additives to dot exceed 5% of the food.
The number of additives applied should also not exceed the maximum limits imposed by law.
Given below are some core features of organic farming.
1.
The use of industrial fertilizers and pesticides is completely prohibited 2.
Animals should live as natural as possible by being allowed to roam freely within the boundaries of the farm and mingle with the other animals.
3.
Drugs such as antibiotics should only be used on ill animals.
No periodic injections are allowed.
4.
The soil should be maintained in a sustainable state through the help of manure, compose pits, and crop rotation.
5.
Genetic modification of plants and animals is prohibited.
Regulation requires that only farms, growers, processors and importers that are duly recognized as organic can label their produce as Organic Food.
The recognition should be made by the authoritative government body usually the Department of Agriculture or any other registered authoritative body.
The certification organizations must ensure that the soil has been chemical free for the set number of years (usually two) and must also periodically send inspectors to the said farms to check for any irregularities in the processes employed.
The inspectors should also check the condition of the animals to make sure there is no overcrowding and that the animals are comfortable with their surroundings.
Organic Food should always have a seal or certificate identifying the authoritative body that gave it the right to carry the said label.
A code number that may or may not come together with the logo may also be used to represent the name of the certification body.
Unrefined food can come in different states and only those that are 95%-100% organic can carry the label Organic Food.
Those that are only 70%-94% organic can only claim that they come with organic ingredients and specifically state which ingredients are organic and which are not.
This is why numerous tests first need to be past before a farm can be certified as organic.
Organic farming represents the sector of food production that does not use conventional and industrial means of growing crops and raising livestock.
It incorporates the use of crop rotation to nourish the soil instead of industrial fertilizers, environmental management to provide as natural as possible habitat to livestock instead of overcrowded pens, and biodiversity through proper animal husbandry to ward off pests and diseases.
Organic Food can also come in other forms aside from being fresh.
It can also come in a processed state provided that the non-organic additives to dot exceed 5% of the food.
The number of additives applied should also not exceed the maximum limits imposed by law.
Given below are some core features of organic farming.
1.
The use of industrial fertilizers and pesticides is completely prohibited 2.
Animals should live as natural as possible by being allowed to roam freely within the boundaries of the farm and mingle with the other animals.
3.
Drugs such as antibiotics should only be used on ill animals.
No periodic injections are allowed.
4.
The soil should be maintained in a sustainable state through the help of manure, compose pits, and crop rotation.
5.
Genetic modification of plants and animals is prohibited.
Regulation requires that only farms, growers, processors and importers that are duly recognized as organic can label their produce as Organic Food.
The recognition should be made by the authoritative government body usually the Department of Agriculture or any other registered authoritative body.
The certification organizations must ensure that the soil has been chemical free for the set number of years (usually two) and must also periodically send inspectors to the said farms to check for any irregularities in the processes employed.
The inspectors should also check the condition of the animals to make sure there is no overcrowding and that the animals are comfortable with their surroundings.
Organic Food should always have a seal or certificate identifying the authoritative body that gave it the right to carry the said label.
A code number that may or may not come together with the logo may also be used to represent the name of the certification body.
Unrefined food can come in different states and only those that are 95%-100% organic can carry the label Organic Food.
Those that are only 70%-94% organic can only claim that they come with organic ingredients and specifically state which ingredients are organic and which are not.
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