Organic Certification

Organic certification is a formal process that verifies and guarantees that agricultural products—such as food, textiles, and cosmetics—are produced according to specific organic standards. These standards emphasize environmentally friendly practices, avoiding synthetic chemicals, genetically modified organisms (GMOs), and harmful additives. The organic certification process involves compliance with established regulations, which can vary by country and region, and aims to ensure product authenticity and quality, thereby fostering consumer trust.

This certification not only encompasses farms but also includes various stakeholders in the supply chain, from seed producers to retailers. As the demand for organic products has surged globally, the importance of reliable certification has become paramount to combat fraudulent claims. However, the complexity of certification requirements has led to confusion, as numerous alternative labels have emerged, often without strict guidelines. Additionally, while organic products are often perceived as catering to a niche market, they are increasingly becoming mainstream, with a growing presence in supermarkets and restaurants.

The journey to obtaining organic certification can be intricate and requires thorough understanding and planning by producers, as failure to comply with the necessary standards can lead to significant setbacks. Ultimately, organic certification plays a crucial role in influencing consumer choices and promoting sustainable agricultural practices worldwide.

Published in: 2021

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Subject Terms

Organic Certification

Abstract

Organic farming follows a variety of specific principles and objectives, all of which converge on minimizing the human footprint, or environmental impact. It seeks to ensure that agricultural, livestock or manufacturing systems function as naturally as possible, in holistic, healthy ways. Organic production is part of a market system that interacts with a wide variety of industries locally, regionally, and globally. Governments and consumer-protection agencies, among others, seek to ensure that these practices abide by policies and regulations established to guarantee the organic authenticity of a product. Inevitably, as the market for organic products has grown, conflicts and questions have arisen around the issue of organic certification.

Overview

Organic farming and livestock production has existed for thousands of years, as traditional societies have adapted their agriculture and production to the world around them in mostly sustainable and harmonious ways. Organic certification is a term used to describe a formal system that verifies and guarantees the process of control and certification for organic agricultural products, such as food, textiles and cosmetics, that claim to have been produced organically. Organic certification entities and standards, then, must be trustworthy and reliable, since they ensure that the product and its manufacture or cultivation comply with the organic norms and regulations that apply. These norms and regulations may vary somewhat, according to different factors, such as location, source, and market destination of that product. In general, any business or organization involved in the production and handling of foods and agricultural products may be certified as organic, including farms, seed producers and distributors, food processors, retailers or middlemen, restaurant and farm supplies businesses, and so on. The purpose of organic certification is to guarantee the quality of the product, as well as to promote organic industry and markets, and prevent fraudulent action. Since the humble origins of the organic movement in the early 1970s, a growing demand for products labeled "organic certified" has steadily spread worldwide, and consumers must be able to trust the certification of its products. In fact, businesses may seek to profit from the organic products market without undergoing the rigorous process of becoming certified.

For consumers, the organic certification serves as a guarantee for a healthy product; other certifications that have grown in tandem to "organic", are those that identify products as "without added sugars," "without artificial additives," "fat free," "gluten free," and many others. In short, consumers increasingly desire products that guarantee they have been processed as naturally as possible.

Producers and providers certified as organic must be certified as such for their products to be accepted and distributed, as well as to have the right to profit from this certification. Products that are organically certified, in turn, are all those that are produced, warehoused, elaborated, manipulated, and sold, abiding by precise techniques and norms established by a specialized organization in charge of certifying that products are organic.

From a legal perspective, all products that are certified as organic must comply with certification rules and regulations and are issued legal documentation that licenses their label. This is easier to understand in relation to consumer goods, such as a food product; however, organic agricultural producers must also use, in turn, organic-certified materials in their production processes. Such materials may include pesticides, fertilizers, and growth stimulators. Organic farming maintains and replenishes the soil with natural and environmentally friendly processes, such as natural manure and composts, manual interventions, non-chemical pesticides. For livestock to be certified as organic, no hormones or antibiotics may be used on the animals. In other words, the origin of all supplies used in the production of organically certified food must also be certified as organic.

It is important to bear in mind that the use of the term "organic" is subject to compliance with rules and processes established by certifying entities. In many countries, the government is the entity in charge of regulating the certification of organic products. On the other hand, there are countries that do not have organic certification systems or laws. In this case, organic certification may be managed by third parties, such as regional entities, non-profits, or private institutions.

In some cases, a government may authorize foreign entities as certifying agents; the United States, for example, has certified close to thirty thousand organic producers worldwide through authorized agencies abroad. This certification allows foreign producers to be labeled "USDA Organic" and introduce their products in the United States. There are also sets of international food standards, regulated by organizations such as the United Nations by way of its Food and Agriculture Organization, established in 1961, and the World Trade Administration's Codex Alimentarius.

Applications

One of the most important purposes of organic certification is that it functions as a seal of approval, and guarantees that the product has been created, made, or produced in such a way that it does not affect the environment adversely. At the international level, countries or federations—such as the European Union—sign agreements as to the production and marketing of organic products. These agreements, which are internal—within the union—as well as with other regions and nations, bind all parties involved to acknowledge and abide by the rules regulating the production of organic products and their control systems. In other words, for products to be traded—often at favorable prices and concessions—among the participants, these agree to be supervised by certifying entities and in accordance with their norms.

These systems may not only ensure an environmentally friendly production process for the product but also include regulations for trade and cooperation. Agreements may cover information exchange and conflict resolution, as well as provide systems and technology for training and upgrades.

Organic products have long suffered a reputation as aimed at an elite or privileged "niche market." They tend to be expensive to produce and to consume. However, the market for organic products has expanded significantly, allowing farmers to offer better prices and reach more markets, as well as diversify the array of products they offer. More and more, they compare favorably in price with more conventional markets. In other words, the organic market is increasingly mainstream.

Because of the holistic philosophy of organic production, organic agricultural farmers care about biodiversity and the local environment, sowing and harvesting products that integrate naturally with their surroundings, without causing harm, and helping conserve soil without polluting it with chemicals. In fact, organic production promotes the elimination of chemical fertilizers and pesticides, as well as of genetically modified crops (GMOs), all of which are believed to be harmful to the environment and human health by proponents of organic farming.

There are many benefits to organic products; most are related to human health. Organic production does not endanger the health of agricultural workers, for example. Consumers prefer not to ingest food contaminated with pesticides and other chemicals, and sound ecological practices that produce better tasting food and more productive soil have stood the test of time. For example, organic farmers rely on natural fungicides and pest inhibitors based on preventing and healing, rather than killing off infestations. Such restrained interventions leave a much smaller environmental footprint. Moreover, organic experts argue that these practices decrease the risks posed by mass production and monocrops. Further, organic food supporters assert that organic-certified products are higher quality, more flavorful, and more nutritionally rich.

Finally, experts recommend that those who intend to undergo the process of getting their products certified as organic, must make the time and effort to gain a full understanding of the possibilities as well as the limitations in the use of different products and materials necessary and available for organic production. Lack of understanding and planning can lead to obstacles that will hinder the process of obtaining an organic certification, leading, in turn, to potential frustration and disappointment. Lack of preparation is one of the most frequent factors for failure in obtaining an organic certification.

Most certification entities recommend that producers interested in organic certification develop a close relationship with the certifying organization and understand well which products and systems make certification acceptable. Whenever possible, it is important to take courses and attend workshops, read the latest developments, and even hire an expert. Some of these organizations may be third-party organizations. To obtain a USDA Organic Certification, for example, a farmer or producer may look for an organic certification agent, that is, an entity authorized by the National Organic Program (NOP). An NOP certification agent provides counsel and support with the planning, preparation, and inspection process, and issues an organic certification once the process is over and the producer or farmer has complied with all requirements. After that, the producer is subject to periodic inspections and should ensure he or she is up to date on new rules and regulations, as well as on products listed on publications such as the USDA's National List of Allowed and Prohibited Substances. The use of the term "organic" is prohibited in most countries to those businesses and producers who are not properly certified.

Issues

The market for organic products has been expanding rapidly at the global level, providing new opportunities for production, entrepreneurship, and employment. According to a 2017 USDA publication, demand for organic products continues to show double-digit growth. The field of organic certification, however, is very complex, because requirements, rules, and regulations vary across countries and even across regions and organizations. This has led to a proliferation of labels that purport to be equivalent to organic, such as "Certified Naturally Grown," "Fair Trade," "Certified Grassfed," and so on. In fact, many argue that given the wide array of variations in certification, and that there are some countries in which such regulations simply do not exist, it is impossible to guarantee that a product labeled as organic is in fact organic, even pursuant to the most basic guidelines. In general, however, products labeled as organic follow a core set of guidelines that include avoidance of chemical products, such as pesticides, fertilizers, antibiotics and for food, artificial additives and preservatives. They also avoid genetically modified seeds or GMOs, although there is considerable debate in this area. Guidelines also exist for livestock breeding and for a subset known an environmentally friendly paper goods and textiles.

In some cases, some use of synthetic pesticides is allowed, but these often involve rigorous record-keeping, argumentation, and red tape; on the other hand, stickler organic-certification supporters reject the allowance of any synthetic products for any reason whatsoever, arguing that it waters down the idea of organic standards, a situation that continues to generate much debate.

In the European Union, every year the percent of land available for agriculture that is used for organic production increases. Because the European Union is a large importer of food from other regions, such as Latin America, it has also impacted the expansion of environmentally friendly agricultural systems and organic certification in other regions of the world. Nevertheless, variations exist even within the borders of the European Union; for example, some countries establish regulations for imports in order to protect consumers and local businesses, but are not as concerned with regulating organic production for export markets.

Among the most prevailing criticisms of organic certification is that it is costly. Nevertheless, in most cases, the cost is not meant to be prohibitive. As with other issues and practices pertaining to organic certification, the cost of becoming certified as an organic producer varies—sometimes substantially—based on country of origin, national, regional, or local policies and taxation, size of the farm or volume of production, and many other fees and costs, including the inputs related to time and bureaucracy. According to NOP, costs for farms are calculated according to size and income, ranging across a spectrum of small farms, medium farms, large farms, and super farms, who may pay up to tens of thousands for an organic certification.

Lastly, norms can be controversial, since some regulatory entities may tolerate practices deplored by other groups, such as allowing the use of mineral and other synthetic substances in some instances. In short, a wide variety of criteria, understandings, and interpretations exist in the application of norms and in the definition of what is entailed in an organic certification. It is important, then, that producers become well aware of the philosophy, definitions, and practices followed by an organic certification entity and those of a country to which it may want to export organic goods. Lack of compliance with the norms established by any regulatory agency may cause a product to be banned from import into a country. For example, a popular creamy cheese produced in the Italian region of Sardinia, known as Casu Marzu, is banned in the United States because of the way in which it is produced. Most cases involving organic products, however, restrict its sale under the label of "organic" if it has not been certified as such or if the certification is not accepted by the country in question.

To deal with cases such as these, international trade organizations are undergoing negotiations that may lead to the standardization of norms and regulations worldwide. Despite naysayers who oppose organic certification as cumbersome and ineffective, supporters point out that the industry has grown from modest beginnings to a point where it is a worldwide industry in which it is hard to find a restaurant or supermarket that does not carry at least a few organic products. Organic production and certification has also had an impact beyond that of global sales and acres planted: it has had a fundamental impact on legislation, social thinking, and consumer culture. This can be seen in the rapid expansion of global lifestyle trends of fair trade, farm-to-table, urban farming, school orchards, community vegetable gardens, and farmers markets. In other words, organic production has moved from a marginal consumer alternative to an important element of modern culture.

Terms & Concepts

Ecology: Related to the protection and conservation of the environment and how organisms in nature deal with their surroundings and each other.

Environmental: Pertaining to nature and/or human surroundings. The term is usually applied to human activity and its impact on the natural world.

Genetically Modified Crops: Also known as GM crops or GMOS, refers to crops that have been produced by way of seeds with genes that have been modified—usually through engineering—to manipulate traits such as disease or pest resistance, color, or ability to thrive in harsh conditions. GMOs are controversial for a variety of reasons.

Mainstream: The dominant or established norms and opinions prevalent in a society.

Organic: In reference to agriculture, it is the system of plant and animal production that seeks to exist integrated into the ecological system of people and nature.

United States Department of Agriculture (USDA): U.S. agency led by the secretary of Agriculture. The USDA was founded in 1862 and oversees a wide array of programs related to agriculture, food, farming, economic development in rural areas, and nutrition guidelines.

Bibliography

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Mosier, Samantha L. (2016) Diffusion of food policy in the U.S.: The case of organic certification. Food Policy, 61, 80–91.

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Organic Certification

On this Page

Subject Terms

Organic Certification

Abstract

Overview

Applications

Issues

Terms & Concepts

Bibliography

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