National Standards for Organic Production

The demand for organic farm products have grown over years, everyone is now looking to eat chemical free food. More awareness has come on the conventional farming, which led to use of organic farm products. New business in support of Green is blooming. Lets know a little about the standards of organic production. This answers all your question of how healthy organic food is over the conventionally grown foods.

The national standards procedures to be followed and practised are given by NPOP for organic production. These standards are grouped under the following categories:

CONVERSION PERIOD: The time period between the farmlands being converted to the organic standards. It should meet all the requirements for organic growth and cultivation of crops or animal husbandry This is called as the Conversion Period. It depends on the past use of the land and ecological situations. It usually is long for a highly polluted land. Full conversion period is not required for lands already cultivating by organic means.

CROP PRODUCTION: 

• Choice of crops and varieties: All seeds and planting materials should be organic. By organic standards, only certified organic seeds must be use otherwise seeds which are not chemically treated, genetically modified. 
• Duration of conversion period: This depends on the seeds ,accordingly the production cycle. Prior to the start of production cycle, the land must have met the organic management standards. 
• Fertilization policy: The organic process should minimize the nutrient losses,avoid accumulation of heavy metals and maintain soil pH. Organic farmer should ensure he uses only organic fertilizer. Over manuring should be avoided. Manures from human sludge should strictly be not used on vegetation.
• Pest disease and weed management: It should be managed only by preventive cultural techniques. Botanical pesticides are allowed. Prohibited from synthetic chemicals and genetically engineered organisms.
• Soil and water conservation: Soil and water resources should be handled in a sustainable manner to avoid soil erosion, improper use of water and pollution of surface and ground water. Strictly restricted from burning soil and converting primary forests for agriculture.

COLLECTION OF NON CULTIVATED MATERIAL FOR PLANT ORIGIN: 

Wild harvested products shall be only certified "Organic" - Only if obtained from a stable and sustainable growth environment, harvesting should not exceed the sustainable level of our ecosystem. 

FOOD PROCESSING AND HANDLING:

While processing and handling organic farm products, proper care should be taken to avoid organic products from getting mingled with non organic farm products. Direct or indirect contact of organic food products with prohibited substances should be avoided. 

All the facilities adding to organic standards for decontamination, clearing or disinfection should be there. 

PACKAGING:

Organic food products should be packaged with ecofriendly materials, which can be recycled and reusable. Packaging material should not contaminate the food. 

LABELLING:

When full requirements are met, the package can be labelled "Organic". Based on the percentage of organic, logo can also be placed. Read detail on ORGANIC LABELLING here.

STORAGE AND TRANSPORT:

Products should be stored in a proper place which is free from prohibited substances and organic products should not be stored with non organic products. 

Go organic, Live healthy!!!