Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. Requirements vary from country to country, and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:

• avoidance of most synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives, etc), genetically modified organisms, irradiation, and the use of sewage sludge;
• use of farmland that has been free from chemicals for a number of years (often, three or more);
• keeping detailed written production and sales records (audit trail);
• maintaining strict physical separation of organic products from non-certified products;
• undergoing periodic on-site inspections.

The certification process

In order to certify a farm, the farmer is typically required to engage in a number of new activities, in addition to normal farming operations:

• Study - the organic standards, which cover in specific detail what is and is not allowed for every aspect of farming, including storage, transport and sale.
• Compliance - farm facilities and production methods must comply with the standards, which may involve modifying facilities, sourcing and changing suppliers, etc.
• Documentation - extensive paperwork is required, detailing farm history and current set-up, and usually including results of soil and water tests.
• Planning - a written annual production plan must be submitted, detailing everything from seed to sale: seed sources, field and crop locations, fertilization and pest control activities, harvest methods, storage locations, etc.
• Inspection - annual on-farm inspections are required, with a physical tour, examination of records, and an oral interview.
• Fee - an annual inspection/certification fee (currently starting at $400-$2,000/year, in the US and Canada, depending on the agency and the size of the operation).
• Record-keeping - written, day-to-day farming and marketing records, covering all activities, must be available for inspection at any time.

In addition, short-notice or surprise inspections can be made, and specific tests (e.g. soil, water, plant tissue) may be requested.

For first-time farm certification, the soil must meet basic requirements of being free from use of prohibited substances (synthetic chemicals, etc) for a number of years. A conventional farm must adhere to organic standards for this period, often, two to three years. This is known as being in transition. Transitional crops are not considered fully organic.

Certification for operations other than farms is similar. The focus is on ingredients and other inputs, and processing and handling conditions. A transport company would be required to detail the use and maintenance of its vehicles, storage facilities, containers, and so forth. A restaurant would have its premises inspected and its suppliers verified as certified organic.

All thous tings can guarantee you that your food will be healty & environmental safe. Also the organic standards prevent the producers store the food in dangerous containers (like aluminium which can be found in sodas keept in doses).

“One cannot think well, love well, sleep well, if one has not dined well. Virgina Woolf.”