MEDICINAL AND AROMATIC CROPS (2+1)

Requirement for organic certification

The requirements for organic certification are outlined in much detail in the legislation that is used as the basis for certification. Summarised briefly, the main requirements of regulation for the producers of agricultural crops are:

1. Soil fertility has to be maintained by means of crop rotation, adapted cultivation techniques and nutrient cycles. Pest attacks need to be minimised by means of a healthy soil, natural enemies and adapted crop varieties. Only those farm inputs (fertilizers, pesticides, etc.) that are listed in the regulation may be used in organic farming.
2. Only certified organic seeds should be used.
3. All farm or processing activities needs to be carefully documented on every level, thus ensuring a full traceability of the product flow.
4. If there is also a conventional unit, organic unit has to be clearly separated from the inorganic unit and the same product may not be produced in both units. Conventional and organic products may not be mixed at any stage.
5. Farms that are converting to organic farming have to undergo 2 (annual crops) or 3 years (perennial crops) of transition period. After the first 12 months, the products can be marketed as “organic in conversion”.
6. Organic products need to be labelled as “organic” or “organic in conversion” throughout the whole chain of harvest, transport, storage, processing and export.
7. Specific requirements apply for organic live stock and honey production.
8. Every farm, processor or exporter producing or handling organic produce need to be inspected and certified once in a year by an accredited certification agency.