Organic Certification and the Importation of Organically Produced Foods

John Dalby with Michael Michaud and Mark Redman [Pg.41]

Any farmer, grower, or food and drink company considering entry into the organic sector faces a bewildering array of considerations. Apart from the practical and financial implications, any business that is serious about going organic will eventually have to consider certification. The purpose of this chapter is to explain the principles and practices of organic certification, with emphasis on the European Union (EU) situation. The chapter also considers European certification within an international context. US certification is reviewed in Chapter 2. [Pg.41]

In order for the certification process to effectively back up the claim that food is organically produced it must involve three principles (Blake 1990) [Pg.41]

Therefore, if a farmer or food manufacturer holds an organic production licence it shows that an independent organisation has visited their farm or factory, inspected their production/processing practices, and is satisfied that they comply with an established [Pg.41]

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