Dr. H.-Joachim Kopp LACON Ltd Offenburg, Germany Products from Organic Farming Good Morning !...

Dr. H.-Joachim Kopp LACON Ltd Offenburg, Germany www.lacon-institut.com www.uni-hohenheim.de

Products from Organic Farming

Good Morning !Kαλημέρα !Merhaba!

Guten Morgen!



Dr. Heinz-Joachim KoppFood-Technologist

Lecturer at Hohenheim University (Quality Management)

Director of institute LACON (inspection body for organic products, protected food names and other EC regulations, as well private as officially authorized)



Food from Organic Farming exists since the twenties of the last century

First Quality label was Demeter

In the late eighties 1% of European food was called „organic“ - but the term was not quite precise (more or less „organic“)



1991 European organic legislation was established with exact description of organic farming; later also for food processing, collection of wild plants, animal husbandry, bee keeping, subcontracting and trade. Special requirements were also added for import from countries outside EU

We are aware of an oversized regulation for producing and inspection system. Comparable regulation does not exist elsewhere in producing of food or agricultural products.

Why?



More and more consumers do not trust conventional food any longer. They are afraid of pesticide residues, antibiotics, allergens, etc.

Consumers want to buy healthy food to feel better. They pay 20% - 100% more money for the same product if certified organic

European organic market has developed from 1% to 3% (average) with big differences (1% in Portugal up to 10% in Denmark or Austria)

And European member states give additional subsidies to farmers who produce certified organic

And ...



... differences between products from organic and conventional production cannot be detected by chemical analysis. A lot of scientific studies have not yet produced a suitable method

Pesticide residues is not the only criterium used to determine if a product is organic or not

Modern analysis (detection of isotopes, immuno assay) can only assist in detecting organic origin

Therefore an inspection system is required which covers the whole chain of production: From Farm to Fork



Inspection System covers

- Seeds, seedlings- Fodder- Farming system, animal husbandry, bee keeping, vine yards, collection of wild plants- Storage, shipping- Processing- Catering, restaurants- Packaging, labelling- Trade (as far as not prepacked food) - Import from countries outside European Union- Subcontractors (processors, storage, customs agents)



Requirements for Production

Organic cultvation has to be proved during a conversion period of at least two years before sowing or, in the case of perennial crops at least three years before the first organic harvest.

The fertility and the biological activity of the soil must be maintained or increased, where appropriate, by: - cultivation of legumes, green manures or deep-rooting plants in an appropriate multiannual rotation programme; - incorporation in the soil of organic material, by-products from livestock farming, such as farmyard manure




Pests, diseases and weeds shall be controlled by a combination of the following measures:

- choice of appropriate species and varieties, - appropriate rotation programme, - mechanical cultivation procedures, - protection of natural enemies of pests through provisions favourable to them (e.g. hedges, nesting sites, release of predators), - flame weeding




Use of soluble mineral fertilizers or chemical pesticides is forbidden

Only in cases of threat to the crop may recourse be had to products referred to in Annex II

e.g. pyrethrins extracted from Chrysanthemum cinerariaefolium, sulphur, copper preparations, Bacillus thuringiensis preparations, and more “natural” pesticides listed in Annex II of EC regulation



Requirements for Processing

All ingredients from agricultural origin have to be certified organic (with exceptions up to 5%)

All ingredients from non agricultural origin have to be listed in Annex VI A of EC regulation (food additives like ascorbic acid, lecithins or pectin, natural aroma, water, salt, microorganisms)

All processing aids have to be listed in Annex VI B (e.g. filtration aids, ethanol, carbon dioxide, microorganisms, enzymes)

Radiation, colour substances, synthetic aroma are not allowed



Requirements for Processing Good manufacturing practice is requiredTraceability and identification of organic material is required

Processing of organic / conventional batches must be done with cleaning in between. Cleaning has to be proved effective and to be documented

If parallel production and different lines for organic / coventional products exist, lines have to be labelled

Places or areas in warehouse have to be identified as organic



Requirements for Processing

Exception up to 5% of agricultural products:

If not available, up to 5% of the agricultural ingredients may derive from conventional source – as far as listed in Annex VI C of EC Regulation (e.g. Maracujas, Fructose, Gelatin, Algae, …)



Requirements for Labelling

If 100% of agricultural ingredients are certified organic (or 95% with exceptional regulation), there are no restrictions in labelling with “organic”

If > 70% of agricultural products are certified organic and < 30% are not available (exceptions) indication is possible:

"X % of the agricultural ingredients were produced in accordance with the rules of organic production“

in a separate statement set in the same visual field as the sales description (“organic window”)



Requirements for Labelling

If the product has only one ingredient and conversion period to organic farming is more than one year but less than three years, indication as following is possible:

"product under conversion to organic farming"



Further requirements for Labelling

The labelling refers to the name and/or the code number of the inspection body to which the operator who has carried out the most recent preparation operation is subject

The indications referring to organic production methods must makeit clear that they relate to a method of agricultural production andmust be accompanied by a reference to the ingredients of agriculturalorigin concerned, unless such reference is clearly given in thelist of ingredients



Requirements for trade

Only agricultural products and food can be marketed and labelled „organic“due to EU legislation. Cosmetics, textile, fish and others may be labelled according to private organic standards

Organic food has always to be prepacked and labelled. If sold “open”, then only by certified traders




Transport of organic bulk products must be in sealed containers or sealed trucks

Accompanying papers have to mention „organic“ and name/code of inspection body

If import/export lot certificates of inspection body are required




For export into European Union an EU importer has to applicate for the project at the competent EU authority

Certificate of equivalence has to be issued by an authorized inspection body

Import into Switzerland is the same procedure

Import into United States needs an NOP certification



Organic seals, private or semi governmental suitable for national markets




New, valid from July 2005: Inclusion of trade in inspection system Any operator who produces, prepares, stores or imports from a third country products as specified in Article 1 with a view to the subsequent marketing thereof, or who markets such products, shall: (a) notify this activity to the competent authority of theMember State where the activity is carried out



Don’t panic go organic !

Dr. H.-Joachim Kopp LACON Ltd Offenburg, Germany Products from Organic Farming Good Morning !...

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