Understanding Certified Organic Labels

As consumers who are starting to purchase the organic options, we really need to make sure we understand exactly what the certified organic labels mean. 

The word organic applied to food or farming, means that the methods used do not include modern synthetic inputs such as pesticides and chemical fertilizers or genetically modified organism (GMO). The farming operation can be classified as biological or biodynamical farming, to just discuss two farming processes.

Biological farming looks at the full environmental exposure with a focus on attaining naturally healthy and fertile soils by balancing minerals, organic materials and living organisms that serve as plant food. Conventional farming, with the use of chemical fertilizers and pesticides upset this balance, whereas biological farming use natural processes including crop rotation, compost and natural mineral products, to encourage natural fertility of the soil and also provide natural pest control and disease management.

Biodynamic farming follows much of the common biological farming with crop rotation, manures, compost, herbal and mineral additives, but it also takes on a holistic approach incorporating a spiritual and mystical belief with the manner or timing that activities are carried out. Both farming processes are an environmentally sustainable way of farming the land, with a focus on a natural cycle that returns nutrients to the soil after each crop season, with minimal risk to the environment and humans, today and in the future.

For a business small or large, to be considered a certified organic producer in Australia, they must obtain certification from a number of privately owned organisations who have a minimum standard requirement, that must be met before certifying any producer, processors or retailers/wholesalers. 

The certification process is a regulatory and audit system providing guidelines and rules that as a minimum include the standards listed by the Australian Competition and Consumer Commission (ACCC) AS 600-2009 organic and biodynamic food labelling standard that is a reference point when determining whether a product is organic or not.

All organic certified organisations, must have an organic management system that records all chemicals used and actions taken to verify compliance with the organic certification standards.  Any product that carries an organic symbol, logo or other trademark showing that they are, whether they reference a standard or not should be able to provide substantial records to back their claim. This information is to provide a system of traceability from paddock to plate ensuring the integrity of the organic product.

For farms, there is a three year conversion process that they must endure. The first year they cannot be classified as organic, but in the following year they can be labelled as ‘in conversion’, and in the third year they can finally be called organic. During the conversion period, the soil needs to be given time for any chemicals previously used, to be totally dissolved and a natural soil cycle to begin.

Organic farmers cannot use any petroleum based or sewage sludge based fertilizers.  GMO’s are absolutely prohibited to be used at any stage of production, and they are not even allowed to be used in the same production unit. The Australian Organic Standard (AOS) 2006 Section 4, includes a list of approved inputs that can be used as substitutes for fertilisers and pesticides, the list excludes any synthetically compounded materials which chemically alter the naturally occurring plant, animal or mineral resources.

Organic livestock, which includes organic meat, dairy and egg production, must only be given organic feed and have access to living in natural surroundings that accommodate the natural behaviours of the animals. The animals cannot be treated with growth hormones or antibiotics. Only when illness surface, can they be medically treated, with the exception of  vaccination against disease. Organic farmers used balanced diets, rotational grazing and sanitary housing as preventative measures against disease and parasites.

Organically labelled products sometimes attract a premium price compared to those produced using chemicals, artificial fertilisers, pesticides and using unnecessary food additives. When considering the higher price, we must also consider that the cost of conventional farmed produce, does not reflect the cost of the environmental clean-ups that we pay for through our tax dollars. Organic farming is more labour and management intensive. Organic farms are usually smaller than conventional farms, and do not benefit from the economies of scale that larger growers get.

Below are some of the certified organic labels that we see in Australia;

Australian Certified Organic (ACO) is one of Australia’s leading organic auditing and certifying companies. The ACO certification covers producers, processors, wholesalers, retailers and restaurants.   www.bfa.com.au

Under the ACO for the benefit of smaller producers, they have the Organic Growers of Australia Small producer program.  This allows small farms and producers with an annual income of less than $75,000.00 to become certified at a discounted fee charge. This certification allows farms to become organically certified and provide products to farmers markets or sell directly from their farms.

NASAA certification, much the same as the ACO, provides certification processing and auditing for primary producers, manufacturers and retailers, applying the same organic management systems that must be adhered to for organic certification. www.nasaa.com.au

Some key packaging and labelling points that the ACO organic standards regulated include;

1.      All products, raw or processed, labelled as certified organic must include reference to the certifying body and the producer’s certification number.

2.      Clear labelling of the stage of certification must be displayed. E.g.| within the first three year conversion period, products must be labelled as ‘Organic In Conversion’ whereas ‘Organic’ which can only be used when full certification requirements have been met.

3.      Organic products must be free from GMO, but products cannot be labelled as GMO free.

4.      The label must make no suggestion that the certified organic product constitutes a guarantee of superior nutritional quality.

5.      Only processed food containing 100% organic ingredients (excluding water and salt) can be labelled as 100% organic.

6.      Where the organic ingredients make up more than 70% but less than 95% of the whole product, the term ‘made with organic ingredients’ can be used, but the non-organic ingredient must not be available in an organic form and must be of non GMO and non-irradiated status.

7.      The ACO also states that the packaging used for certified organic produce must be designed to keep the credibility of the certified product. This means that the packaging should be used with respect to the environmental impacts, consumption and excluding ozone depleting substances. The use of plastics can only be used when there no chance of leaching into the product and where the use of plastic assists in the protection of the certified product from contamination.

A full list of the ACO standards and more information on Australian organic producers can be found at this website www.bfa.com.au or www.aco.net.au/