Organic Certification Overview
Producers of organic food and other agricultural products must go through a certification process called organic certification. In principle, any company involved in the actual production of food, such as seed providers, farmers, food processors, merchants, and restaurants, is eligible to get certified.
Given the prevalence of food products bearing the "organic" or "Certified Organic" labels, food labelling is one of the most significant factors for consumers.
A food item must be farmed without the use of pesticides, synthetic fertilisers, sewage sludge, genetically modified organisms, or ionising radiation in order to be considered "organic." For animals that produce meat, poultry, eggs, and dairy products, the same strategy is used. They must not contain growth hormones or antibiotics.
The term "Certified Organic" is a trademark with a government-approved, extremely stringent criteria. It denotes that the product's entire ingredient list, including the food, is organic. The strict "Certified Organic" requirements offer a quality assurance that the items are 100 percent organic. This provides trust and reliability that the item you are purchasing is as good as it is represented to be.
Organic certification process is carried out by accredited bodies under NPOP.
Following is the procedure for organic certification: