Food Processing

Traceability and transparency must be ensured when processing organic food. Proper documentation is essential. Contamination of organic products by unsuitable products at the end of the harvest must be prevented. The use of additives and processing aids is restricted, and the use of GMOs is strictly prohibited.

After the harvest, all processors who freeze, label, mix, dry, package, and clean organic products must be certified.

An organic processor must have a section in their organic management plan or quality manual dedicated to organic food processing. Organic processors need an accountant to check if the quantity of raw materials purchased and the total amount of products sold are consistent.