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Organic certification refers to agricultural products that are produced and processed according to international organic farming standards and certified by independent organic food certification bodies. Generally, companies engaged in organic food production can provide proof of product production, including seed suppliers, farmers, processing plants, retailers, and restaurants. Although each country may have different standards for organic food production, there is a common set of standards for production, storage, processing, packaging, and transportation.
1.No use of synthetic pesticides, fertilizers, growth regulators, feed additives, or other substances in production, and no use of genetic engineering techniques, their products, or ionizing radiation technology.
2.Farmlands that have used chemicals must undergo a fallow period of 3 years or more.
3.Detailed records of the production and sales processes must be kept.
4.Organic products must be physically separated from non-certified products.
5.Subject to strict inspections.