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. A lesser known counterpart is certification for organic textiles (or Organic clothing) that includes certification of textile products made from organically grown fibres.
Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:
avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives), irradiation, and the use of sewage sludge;[1]
White Paper: Achieving Organic Certification for Meat: Integrating Quality Management Principles Introduction Key Requirements for Organic Certification Applying Quality Management […]
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Organic certification for meat follows a similar process to other organic products but with specific considerations tailored to livestock farming.
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