Processing_Labelling_Certification_Natural_Farming_Priyanshu.pptx

Natural farming certificate

1. Processing, Labelling, Certification and Standards in Natural Farming Presented by: Priyanshu Acharya College of Agriculture, Powerkheda

2. Introduction to Natural Farming • Based on ecological balance and sustainable practices. • Avoids synthetic fertilizers and pesticides. • Focuses on soil health, biodiversity, and natural inputs. • Promotes safe and chemical-free food production.

3. Importance of Processing in Natural Farming • Ensures quality, safety, and shelf-life. • Primary: cleaning, drying, grading. • Secondary: packaging, oil extraction, milling. • Maintains nutritional and medicinal properties. • Example: Cold-pressed oils, stone-ground flour.

4. Principles of Natural Processing • Minimal use of machines and chemicals. • Eco-friendly packaging (biodegradable/reusable). • Traditional and low-energy methods. • Traceability of raw materials.

5. Labelling in Natural Farming • Provides transparency to consumers. • Builds trust and brand value. • Must include: Product name, ingredients, source, date of packing, batch number, and certification logo.

6. Labelling Guidelines (FSSAI & APEDA) • FSSAI ensures safety and accurate information. • Avoid false 'organic' claims. • APEDA regulates export labelling. • Include expiry and processing details.

7. Certification in Natural Farming • Ensures authenticity and credibility. • Two types: 1. Third-party certification. 2. Participatory Guarantee System (PGS-India). • Managed by NCOF.

8. PGS-India Certification Process • Farmer group formation. • Peer verification and documentation. • Approval by regional PGS council. • Valid for one year; renewable. • Cost-effective and farmer-friendly.

9. National and International Standards • India: NPOP (National Programme for Organic Production). • International: IFOAM, USDA Organic, EU Organic. • Standards include input use, soil management, packaging, and labelling.

10. Challenges in Certification • Cost and complex documentation. • Lack of awareness among small farmers. • Limited access to agencies. • Difficulty in maintaining records.

11. Benefits of Standards and Certification • Builds consumer confidence. • Promotes export potential. • Ensures traceability. • Supports premium pricing.

12. Conclusion • Certification, labelling, and standards ensure authenticity and market value. • Promote sustainable, ethical food systems. • Strengthen trust between producers and consumers.