Post harvest processing in organic farming lect 30.pptx

Post harvest processing in organic farming lect 30.pptx

1. LECTURE No. 30 Post harvest processing - labeling and sanitation procedures in organic farming.

2. After harvest, foods undergo physiological, chemical, and microbial processes that lead to deterioration and loss > 25-30 per cent of products. “ Handling and processing ” includes any of the activities like cooking, curing, heating, drying, mixing, separating, grinding, fermenting, preserving, dehydrating, chilling, freezing, packaging and canning. To use the term “organic” on a food product , the ingredients must be grown and the product is manufactured according to the standards. Both the ingredients and the processing facility , must be certified organic .

3. National Standards for organic food processing &handling as per NPOP   Specific Requirements: Any handling and processing should maintain the quality and integrity of the product. Operator must develop an organic production and handling plan . This plan must include : Description of practices and procedures to be performed. List of each substances used during production, storage and handling, indicating its composition, source, locations, where it will be used and documentation of commercial availability.

4. Description of the monitoring practices and procedures followed and maintained to verify the plan is effectively implemented. Description of the record keeping system implemented to comply with the requirements of NPOP. Description of the management practices and separation measures established to prevent commingling of organic and non organic products during parallel processing and handling Pollution sources shall be identified and contamination avoided.

5. Processing and handling of organic products should be done separately in time or place from handling and processing of non-organic products. All products shall be adequately identified through the whole process. Certification programme shall regulate the means and measures to be allowed. Recommended for decontamination, cleaning or disinfections of all facilities where organic products are kept, handled, processed or stored.

6. Flavouring Agents : Volatile (essential) oils produced by means of solvents such as oil, water, ethanol, carbon dioxide and mechanical and physical processes. Natural smoke flavour Use of natural flavouring preparations should also be approved by the Certification Body. Preparations of Micro-organisms: Preparations of micro-organisms accepted for use in food processing. GM microorganisms are excluded. Bakers yeast produced without bleaches and organic solvents . I ngredients allowed are d rinking water, salt and minerals and vitamins where their use is legally required or where severe nutritional deficiency can be demonstrated.

7. 3.Pest control: Pests should be avoided by good manufacturing practices. This includes general cleanliness and hygiene. Treatments with pest regulating agents must , thus be regarded as the last resort. Recommended treatments are physical barriers, sound, ultra-sound, light and UV-light, traps (incl. pheromone traps and static bait traps), temperature control, controlled atmosphere and diatomaceous earth. A plan for pest prevention and pest control should be developed.

8. For pest management and control measures in order of priority: Preventive methods such as disruption, elimination of habitat and access to facilities  Mechanical, physical and biological methods  Pesticidal substances contained in the Appendices of the national standards  Other substances used in traps Irradiation is prohibited . There shall neve r be direct or indirect contact between organic products and prohibited substances. (e.g. pesticides). In case of doubt, it shall be ensured that no residues are present in the organic product. P ersistent or carcinogenic pesticides and disinfectants are not permitted .

9. Ingredients: 100% of the ingredients used in processing shall be organic except where an organic ingredient is not available in sufficient quality or quantity, non organic ingredients may be used to a minimum extent only in case of essential technological need or for particular nutritional purpose. Such non organic raw material shall not be genetically engineered . Preparations of micro-organisms and enzymes commonly used in food processing may be used, with the exception of genetically engineered micro-organisms and their products.

10. For the production of enzymes and other micro-biological products, the medium shall be composed of organic ingredients . Water and salt may be used in organic products. Minerals (including trace elements), vitamins and similar isolated ingredients shall not be used . The certification programme may, grant exceptions where use is legally required or where severe dietary , or nutritional deficiency can be demonstrated. Ethylene gas is permitted for ripening

11. 5.Processing Methods: These should be based on mechanized, physical and biological processes. The vital quality of an organic ingredient shall be maintained throughout each step of its processing . Processing methods shall be chosen to limit the number and quantity of additives and processing aids. Biological, smoking, extraction, precipitation and filtration methods of processing are allowed . Extraction shall be with water, ethanol, plant and animal oils , vinegar, carbon dioxide, nitrogen or carboxylic acids.( food grade quality.) Filtration substances shall not be made of asbestos nor may they be permeated with substances, which may negatively affect the product. Irradiation is not allowed .

12. 6.Packaging: Ecologically sound materials should be used for the packaging. Packaging materials that affect the organic nature of the contents should be avoided. Use of PVC material is prohibited . Laminates and aluminum should be avoided. Recycling and reusable systems shall be used. Biodegradable packaging materials shall be used. The materials used must not affect the organoleptic character of the product or transmit to it any substances, in quantities that may be harmful to human health.

13. 7.Storage and transport: Product integrity should be maintained during storage and transportation. Organic Products must be protected at all times from co- mingling with non-organic products. Protected from contact with materials and substances not permitted for use in organic farming and handling. Part of the unit is certified and other products are non-organic , the organic products should be stored and handled separately to maintain their identity.

14. Bulk stores for organic product should be separate from conventional product stores and clearly labeled to that effect. Storage areas and transport containers for organic product should be cleaned using methods and materials permitted in organic production. Measures should be taken to prevent contamination from any pesticide or other treatment. All the standard requirements should be carried from the beginning of the crop production to marketing.

15. Certified organic refers to Agricultural products that have been grown and processed according to uniform standards, verified by independent state or private organizations accredited by the standard setting organization. Anyone contravening these regulations could be subject to prosecution by the Trading Standards Officers. The certification process actually starts during the conversion process.

16. 8.Processing, grading and packaging: Permitted Processing technologies are solar drying, freeze- drying, hot air chambers. Irradiation of agricultural produce is not permitted. No synthetic additives are to be added during processing. For packing, recycling and reusable materials like clean jute bags, should be used. Use of biodegradable materials should also be used .

17. 9.Labelling: W hen the full standards requirements are fulfilled , products shall be sold as " produce of organic agriculture " or a similar description. The name and address of the person or company legally responsible for the production or processing of the product shall be mentioned on the label . Product labels should list processing procedures, which influence the product properties in a way. Additional product information shall be available on request. All components of additives and processing aids shall be declared. Ingredients or products derived from wild production shall be declared as such.

18. Labeling Standards   The person or company legally responsible for the production or processing of the product shall be identifiable . Single ingredient products may be labeled as " produce of organic agriculture " or a similar description, when all standards requirements have been met. Mixed products where not all ingredients, including additives, are of organic origin may be labeled in the following way (raw material weight): Where a minimum of 95% of the ingredients are of certified organic origin, products may be labeled as " certified organic " or similar and should carry the logo of the certification programme .

19. Where between 70- 95 ingredients are of certified organic origin , products may not be called "organic". The word "organic" maybe used on the principal display in statements like " made with organic ingredients " provided clear statement of the proportion of the organic ingredients . When < 70% of the ingredients are of certified organic origin , the indication that an ingredient is organic may appear in the ingredients list. Such product may not be called "organic". Added water and salt shall not be included in the p ercentage calculations of organic ingredients. The label for in-conversion products shall be clearly distinguishable from the label for organic products.

20. All raw materials of a multi-ingredient product shall be listed on the product label in order of their weight percentage . All additives shall be listed with their full name. If herbs and/or spices < 2% of the total weight of the product, listed as "spices " or "herbs " without stating the percentage. Organic products shall not be labelled as GE or GM free , in order to avoid misleading claims about the end product. Any reference to genetic engineering on product labels shall be limited to the production method.

21. Labels of organic products

22. The steps to be followed for certified organic production are as follows: Develop a comprehensive operations plan for the farm including an Ecosystem Management Plan. Convert the farm completely or comply with strict regulations in the cases of split and parallel operations (organic and conventional) Farm follow- up inspections by certifier. Continuously update the chosen certificates issued by certifier.

23. 10.Export: Each individual consignment/invoice requires a transaction certificate. This achieves two objectives . Firstly, the certification agency is able to keep track of the material produced and marketed from each certified production unit. Secondly, the organic quality of the product is proved at the point of entry into the country of import . In EU, import permission has to be obtained for each product for every specific producer, exporter and importer.

24. Approved additives for manufacturing of packaging films for packaging of organic food stuffs Certain additives are allowed for use in manufacture of packaging films for packaging of foodstuffs . However, many of these are restricted Restricted means that the conditions and procedures for use shall be set by the accredited certification programme .

25. S.No Products ( additives under restriction) 1 4,4’-Bis(2-benzoxazolyl) stilbene 2 9,9-Bis ( methoxy methyl) fluorine 3 Carbonic acid, copper salt 4 Diethylene glycol 5 2-(4,6-Diphenyl-1,3,5-triazin-2-yl)-5-(hexyl oxy)phenol 6 Ethylene di amine tetra acetic acid (EDTA) 7 2-(2-Hydroxy-3,5-di-tert-butyl-phenyl-5-Chloro benzo triazole 8 2-Methyl-4-iso thiazolin-3-one 9 Phosphoric acid, trichlorocthylester 10 Polyesters of 1,2 propane diol and/or 1,3-and 1, 4 butane diol and/or poly propylene glycol with adipic acid , also end-capped with acetic acid or fatty acids C10-C18 or n-octanol and/or n- decanol 11 1,1,1-Trimethylol propane 12 3-hydroxy butanoic acid 3-hydroxy pentanoic acid, copolymer