By

Dr. Rafael S. Barrozo

HAMTRI Foundation
University of the Philippines Los Baños Campus
THE NEED FOR STANDARDS
AND SAFETY/QUALITY
ASSURANCES
 Caveat emptor

Let the buyer beware!

 Most Hazards or Misrepresentations in
Foods are Completely Hidden
How can a consumer tell the difference
between a chicken that is contaminated
with salmonella and one that is
pathogen-free?

How about wine or organic honey?

What is the difference between organic vegetables and non-organic
vegetables? How can you tell which of the two is organic?
 Consumers Want Assurances
Today’s consumers and
retailers want to know
that the food they
purchase is safe, no
matter where it was
grown, raised or
processed. They will
want to be ensured
that your product has
undergone methodical
surveillance.
 A Clear Need

Standards are needed

Retailers and wholesalers worldwide have
identified the need for consistent,
internationally accepted food safety and
quality management systems.

Groceries
 Food Safety and Value – the Greatest
Challenge in Today’s Global Food Industry

 Food poisoning, adulteration or mislabeling

incidents not only affect the reputation of the
companies that have produced the products
but also the countries in which those products
were produced.
 They have been and still are the subject of
much debate and conflict among countries.
 Food Quality Management and Food
Certification Systems
 Food quality management and food
certification systems are universally
recognized as being the most appropriate way
of preventing these unfortunate incidents
from happening.
 Food certification systems have become
among the most powerful tools in the
international marketing of foods.
 They serve as a signed contract.
 The Expanding Demand for Safe and
Quality Foods
 Modern lifestyle created ailments that are
increasing at epidemic rates (e.g., obesity,
diabetes, cancer, cardiovascular disorders,
gastrointestinal disorders, etc.) which are
mostly attributed to toxin overload and stress
 There is growing scientific evidence linking
modern diseases with food quality and
lifestyle
 US scientific data indicate that consumer food
choices are related to health issues
Why Organic?
Organic systems recognize that our health is directly
connected to the health of the food we eat. Going organic
is not just organic food – it is a way of life. Do you know
why more people are choosing organic.
1. Many people think that Organic food tastes extremely
good
2. Organic systems aim to avoid the use of artificial
chemicals, pesticides and fertilizers
3. Organic food is produced without the routine use of
antibiotics
4. Organic food is produced without genetically modified
organisms (GMOs) which are prohibited in the PNS for
organic food and farming
5. Organic systems reduce dependence on non-renewable
sources
6. Organic systems rely on modern and scientific
understanding of ecology and soil science, while also
depending on traditional methods of crop rotations to
Is There a Market for Organic Produce

 Yes. There is a growing market expanding at

10-30% per annum
 Market segments – Consumers belonging to A
& B classes; high educated consumers;
patients undergoing medication
 Market niche – Health food products, herbal
medicinal plants, alternative medicaments
 Market has to be created in the general
population
Why Organic?
 Organic systems recognize that our health is
directly connected to the health of the food
we eat.
 Going organic is not just organic food – it is a
way of life.
Characteristics of Organic Food Standards
 Standards are defining production methods; their main
focus is not the product quality
 Organic food standards regulate minimum
requirements for organic food production, not best
practice;
 International standards or guidelines, national
regulations and regional standards exist;
 A large number of private standards currently exist.
They are continuously developed by producer
organizations.
 The first national regulations were developed in France
and in Denmark in the late 80’s. In 1991, the EU
introduced the EU Regulation 2092/91 for organic food;
 In 1999, the Codex Alimentarius finalized International
Guidelines for organically produced food.
The Philippine National Standards
 In the Philippines, standards on Organic
Agriculture was adopted in 2003.

Likewise, the Department of Agriculture thru A.O.

13 Series of 2003 approved and issued guides
on the
Accreditation of Certifying Bodies for
Organic Agricultural Standards
Certification of Organic Production

Frequently Asked
Questions
Reference:
Director Gilberto F. Layese, BAFPS
Dr. Rafael S. Barrozo, HAMTRI Foundation
Can “naturally-produced” produce be sold
as Organic?
 No. Most organic import markets, such as
e.g. the European Union or the United States
have set up a legal framework, e.g. a
regulation, to define the requirements for
products to be labeled and marketed as
“organic products”
 These regulations always include the
requirement that all steps of production be
certified by an accredited certification agency.
 Organic requirements comprise far more
aspects than merely the lack of chemical
inputs.
What is Organic Certification?
 Certification is a procedure for verifying that
products conform to certain standards. In the
case of organic products, it is primarily the
acknowledgment that such products have
been produced according to the applicable
organic production standards.
Can a farm produce both organic and
conventional crops?
 According to most organic regulations, but not
necessarily according to private standards, a
farm may cultivate two different units. This
means that part of the fields can be cultivated
organically, i.e. according to the organic
production rules and other fields are
cultivated with conventional farming
methods, i.e. using synthetic pesticides or
fertilizers. However, the same crop variety
may not be produced organically and
conventionally and many additional
separation requirements need to be fulfilled.
Is organic production equivalent to natural
or sustainable production?
 No. One of the most significant factors
distinguishing organic farming from other
concepts of sustainable farming is the
existence of binding production standards and
certification procedures. This means that only
produce that is produced and certified
according to the relevant standard can be
currently sold and labeled as organic produce.
These organic standards comprise a couple
of requirements that would not intuitively be
seen as requirements for sustainable farming.
How does the Export of Organic Products
Differ from the Export of Conventional
products?
 Significant factors are needed to be
addressed in the export of Organic Products,
namely:
- Broader company objectives;
- Logistics;
- Packaging and Labeling;
- Certification;
- Access to the market
ORGANIC STANDARDS

Types of Organic
Standards
Types of Organic Standards

 There is at present no regulation on organic

products applicable world-wide, however, the
3 main organic standard types can be
summarized as follows:
- International private or intergovernment framework
standards, such as IFOAM International Basic
Standard or the Codex Alimentarius;
- Baseline Regulatory Standards and Regulations
such as the EU regulation (EEC N° 2092/91 or the
American USA National Organic Program
- Private Organic Label Standards
International Framework Standards

 Aim to harmonize different certification

programs by providing a uniform framework
for organic standards world-wide.
 They cannot be used directly as a basis for
certification, and as such are not directly
applicable to organic operators in tropical
countries, however, it may be helpful to
understand the underlying principles and
issues.
Baseline Regulatory Standards

 These standards regulate certain organic

markets, contributing a legal basis for the
minimum requirements that a product and its
production process have to fulfill in order to
label and market it as “organic”
 Most organic regulatory standards define the
requirements for organic production and
labeling within the applicable market but also
define certain import requirements.
Important regulated organic markets:

 EU with its regulation on organic production

regulation (EEC) N°2092/91
 US organic market with its National Organic
Program
 Japanese organic market with its JAS Standard
 Switzerland, Israel, Argentina, Czech Republic,
Hungary, Australia, have set up organic
regulations that are considered equivalent to
the EU 2092/91
 Many other importing and exporting countries
presently developing their own organic
regulatory standards
International Federation of Organic
Agriculture Movements (IFOAM)
Basic Standards
 Reflects the collective knowledge and
practices of IFOAM members, from 115
countries representing over 700 member
organizations;
 Seeks to clarify the practices and procedures
approved in organic agriculture; those that
may be accepted, and those that are to be
prohibited
 Cannot be used for certification on their own,
but used as STANDARDS FOR STANDARDS,
providing a framework for certification
programs worldwide to develop their own
national or regional standards.
Codex Alimentarius Guidelines

 The Codex Guidelines clearly define the

nature of organic food production and prevent
claims that could mislead consumers about
the quality of the product or the way it was
produced;
 These guidelines are important for the
harmonization of international rules geared
towards building up consumer trust;
 In order to develop the market for organically
produced food, the Codex Guidelines also give
guidance to governments in developing
national regulations for Organic Food.
 References

 Dr. Rafael S. Barrozo

Organic Agriculture: Producing Safe Healthy Quality
Food
OPTA-COP Certification Manual
Organic Agriculture: A Review of Facts and
Principles
Ecological Agriculture in the Philippines
 Director Gilberto F. Layese
Organic Standards and Regulations – First National
Organic Agriculture Planning Workshop
 Dr. Morton Satin
Seminar Workshop on Enhancing Food Certification
Systems
Go! Go! Go! Organic!

Thank you very much!

Maraming Salamat Po!