organiccertification

Organic certification is a structured verification process that confirms a product or facility complies with established organic standards. It applies to agricultural products, as well as processed foods, cosmetics, and textiles where organic labeling is claimed. Standards typically require production methods that support ecological balance and conserve natural resources, prohibit most synthetic pesticides and fertilizers, forbid genetically modified organisms, prohibit irradiation, and restrict or prohibit sewage sludge. Farmers and handlers must use organic seeds where feasible, rotate crops, manage pests with non-chemical methods, and maintain records to show traceability. For animals, welfare criteria cover housing, access to outdoors, organic feed, and limited use of medications.

The certification process involves an application to an accredited certifying body, on-site inspections, review of records, and a certification decision. Once certified, products may bear the certifier’s mark or code and the label organic or equivalent, subject to jurisdictional rules. Re-certification and annual inspections ensure ongoing compliance.

Globally, organic standards are administered by national regulators and independent certifiers, with alignment to international guidelines set by bodies such as IFOAM. In some regions, certification is required for products to use the term organic on packaging, and seals vary by country and certifier.

Critiques of organic certification include the cost burden on small producers, potential fragmentation of standards, and concerns about enforcement and fraud. Proponents argue that certification enhances consumer trust, enables market access, and improves traceability.

See also: organic farming, food labeling, IFOAM.