Nothing in these Standards takes precedence over the laws of an

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OG AOrganicStandardRevised Edi tion — Ju ne 2004rganic Growersof Aus tralia IncEU ACCRE DITED JAS ACCRE DITED MEMB ER OF IFOAM1A GR OWING INDUSTRYThe organic market is expanding with people’s change in awareness of their health and diet —and an increasingly cosmopolitan population. Now, there is a growing demand, both locally andoverseas, fo r food pr oduced on a he althy, clean soil without the us e of ch emicals.In addition, people are more assertive that their food production systems must not erodeAustr alia’s a ncient a nd f ragile landscape nor dama ge i ts sensitive environment.Or ganic growing is ideally suited to the small landholder. Now is the time to start revitalisingyour soil. He althy soil p roduces h ealthy food — w hich will pr oduce healthy people.SPEC IFIC TO THIS STANDARDWhile this O GA Standard is based on the National Standard for O rganic and BiodynamicProduce, th ere are some important di fferences w hich a re s pecific t o this Stand ard. Th ey are:4 When a defined area is certified, the remainder of the farm must be converted to organicwithin 10 y ears (Sect 4.5 )5 Export certificates a re restricted to C ertified O rganic (G rade A ) operators (Sect 5.12 )6 Artificial l ighting is not t o be us ed (Sect 11( g)3 )7 Onl y op en pol linated, non -h ybrid se eds/seedlings fr om or ganic sto ck a re to be us ed (App 1)8 Pyrethrum products with pi peronyl but oxide (a ca rcinogen) are not to be used (App 4 & 5 )Nothing in ...

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• Publié par: Chiev
• Nombre de lectures: 57
• Langue: English

Extrait

EU ACCREDITED

OGA Organic Standard Revised Edition — June 2004

rganic Growers of Australia Inc

JAS ACCREDITED

M EMBER   OF IFOAM

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A GROWING INDUSTRY The organic market is expanding with people’s change in awareness of their health and diet — and an increasingly cosmopolitan population. Now, there is a growing demand, both locally and overseas, for food produced on a healthy, clean soil without the use of chemicals. In addition, people are more assertive that their food production systems must not erode Australia’s ancient and fragile landscape nor damage its sensitive environment. Organic growing is ideally suited to the small landholder. Now is the time to start revitalising your soil. Healthy soil produces healthy food — which will produce healthy people.

SPECIFIC TO THIS STANDARD While this OGA Standard is based on the National Standard for Organic and Biodynamic Produce, there are some important differences which are specific to this Standard. They are: 4When a defined area is certified, the remainder of the farm must be converted to organic within 10 years(Sect 4.5) 5Export certificates are restricted to Certified Organic (Grade A) operators(Sect 5.12) 6Artificial lighting is not to be used(Sect 11(g)3) 7Only open pollinated, non-hybrid seeds/seedlings from organic stock are to be used(App 1) 8Pyrethrum products with piperonyl butoxide (a carcinogen) are not to be used(App 4 & 5)

Nothing in these Standards takes precedence over the laws of any State or Territory. It is the responsibility of the grower to acquaint themselves with the relevant laws and regulations. Produce treated to comply with any legal requirements may be disqualified from certification.

rganic Growers

of Australia Inc

Ph [phone] Fax [phone] P O Box 6171 South Lismore NSW 2480 email: [e-mail] web: www.organicgrowers.org.au

The Organic Growers of Australia Inc [OGA] is a nationally registered association under theNSW Association Act (1984). Registration number Y4583-26 (incorporated in 1987).

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INTRODUCTION The Organic Growers of Australia Inc (OGA) was established in 1986 by a group of NSW Northern Rivers farmers to promote the growing, processing and marketing of herbs — and to disseminate information to help establish a herb growing industry throughout Australia. OGA recognised the ever-increasing community and environmental problems of chemical residues in food and the use of non-sustainable farming practices. As a result, OGA developed an Organic Standard to help establish its own certification system for its members. Since then, OGA has grown into a national organic certification body which is accredited for export by the Australian Quarantine Inspection Service (AQIS) and is formally recognised for direct export by the European Union (EU) and Japan (JAS). OGA’s certification system is designed to be ethical, to be cost-effective, and to provide a service without additional levies on farm sales. The OGA Standard now covers all farm activities, processing, manufacturing, and wild harvest. The Standard is an evolving benchmark and is regularly updated to reflect changes in the organic industry. This Standard is the basis of OGA’s Certification System and complies with — or exceeds — the National Standard for Organic and Biodynamic Produce. Members who qualify under the OGA Standard will have the right to use the OGA logo and a dedicated certification number. This Standard is subject to amendment. Review of any aspect may be requested by any OGA certified grower. ______________________________________________________________________________ CONTENTS Scope of Standard Definitions Organic Production Wild Harvest Mushrooms Sprouts, wheat/barley grass Converting the Farm The Inspection System Sanctions Labelling Processing/Packaging Aquaculture Bee Products Livestock General Conversion Breeds & Breeding Nutrition

4 4 6 6 7 8 8 9 10 11 12 13 14 16 16 16 17 18

Disease Welfare Housing Handling Identification Manure APPENDICES 1. Farming Principles Additional Land Weed Control Seeds & Seedlings 2. Inputs 3. Soil (Fertilising & Conditioning) 4. Plant (Pest & Disease Control) 5. Livestock (Pest & Disease Control) 6. Sanitation, Storage & Handling

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19 21 21 22 22 23 24 24 25 25 26 27 28 29 31

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1. 1.1 1.2 1.3

SCOPE OF STANDARD This Standard applies to products which carry, or are intended to carry, descriptive labelling — indicating that the farm or manufactured produce is organically produced. The Standard seeks to ensure that the ethics of organic production are followed. Therefore, in the case of farm certification, the grower (as manager of the land) — together with the land itself — will be subject to certification. The two components, grower and land, cannot be separated. Therefore, organic certification is not transferable. OGA accepts that produce may not be completely free of chemical residues, since it may be subject to air, water or soil pollution beyond the grower’s control. However, as long as the grower is working ethically towards the creation of an organic ecosystem — and does not breach any of the regulations — there will be a certain amount of tolerance allowed. Acceptable residue levels are based upon a percentage of the maximum residue level (MRL) as defined by the National Registration Authority (NRA) and Food Standards Australia New Zealand (FSANZ). OGA will accept as organic only those products which contain less than 5% of the MRL. The certification system is policed via random inspections and consumer feedback. However, the system relies mainly on grower honesty. Each certified grower/processor is asked to sign an affidavit stating they agree to be honour-bound by this Standard. OGA uses trained organic inspectors, with approved powers and duties, to manage and control the system. This Standard shall at all times comply with the National Standard for Organic and Biodynamic Produce. The National Standard shall be the basic requirement upon which the OGA Standard is based. Any products derived from genetic modification technology, treated with ionising radiation, or which interfere with the natural metabolism of livestock and plants, are not permitted under this Standard. Inputs which have been derived from natural sources – but which contain added contaminants (such as carcinogens) – are not permitted.

1.4 1.5 1.6 1.7   2. For the purposes of this document: allopathic veterinary drugs meanstreat disease that produce a reaction or substances used to effects different from those caused by the disease itself. AQISis the Australian Quarantine and Inspection Service, known as “the Competent Authority”, a Government body. Biodynamic means agricultural practices based principally on the work of Rudolf Steiner and subsequent developments derived from practical application, experience and research.

DEFINITIONS

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closed systemis a farm management system which reduces or eliminates all off-farm inputs. All requirements (mineral and vegetative) are sourced from the atmosphere, topsoil, subsoil and bedrock. feed rationfeed allowance for an animal in any given period of a day or longermeans a foliageis the aerial parts of leafy plants or herbs. genetically modified organisms (GMOs)means materials produced through the modern methods of biotechnology – specifically gene technology, recombinant DNA (rDNA), and all other techniques using molecular and/or cell-biology for altering the genetic make-up of living organisms in ways or with results which do not occur in nature or through traditional breeding. groweris the person who cultivates and harvests the farm produce. herbas either a food flavouring agent, or for medicinal or cosmetic any plant which is used  is purposes. A herb is a plant which produces an essential oil. homeopathic preparation/treatmentmeans a preparation for the treatment of disease based on the administration of minute, potentised doses of a substance that, in larger amounts, would produce symptoms in healthy animals similar to the disease itself. ionising radiation the use of high energy emissions capable of altering a food’s means molecular structure for the purpose of controlling microbial contaminants, pathogens, parasites and pests in food, preserving food or inhibiting physiological processes such as sprouting and ripening. labelling means any words, particulars, trademarks, brand names, pictorial matter, symbols or logos, appearing on any packaging, document or label accompanying the produce. landless productionmeans the specific production methods used to grow mushrooms, sprouts, barley/wheat grass etc. Hydroponic practices are excluded. livestockmeans domestic or domesticated aquatic and terrestrial animals, including insects National Standard for Organic and Biodynamic Producerefers to the document developed by AQIS/OPEC and sets out the basic requirements for organic production standards.   “organic”in soils with enriched biological activity, determined by themeans produced naturally, humus level and root structure — such that plants are fed by enhancing the soil ecosystem and not with the addition of soluble salts as fertilisers. OPEC means the Organic Produce Export Committee established by the Minister for Primary Industries to provide advice on all aspects of organic/biodynamic agriculture. parallel productionwhich complies with this Standard by ameans the production of a product grower who is also producing the same type of product, which does not comply with this Standard. processor refers to an individual or company, who changes fresh produce to another form (dehydration, freeze drying, extraction, infusion, distillation etc), and/or manufactures another product from that produce.  

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synthetic chemicalmeans a substance with a defined chemical structure and: • which has been obtained by chemical synthesis; or • which has been isolated from matter of mineral, vegetable or animal origin by chemical processes liable to cause one or more specific modifications of the chemical composition of the substance, giving a chemical composition identical to or different from that of the original substance.   virgin landparcel of land which has not been cultivated for a minimum of five (5) to a  refers years. wild harvestedis produce harvested out of natural stands under a management system which has been tested and proven to be free of chemicals.   3. ORGANIC PRODUCTION “Organic Production” is a farming system which: • improves the structure, fertility and health of soil while enhancing the surrounding environment • produces quality agricultural and livestock products, true to species, with high nutritional value • avoids pollution resulting from agriculture • works towards farming within a closed system • minimises the use of non-renewable resources • enhances biological cycles in farming systems. 3.1 Organic production require farmers to adhere to standards of production methods and material use (as set out in Appendices 1-6). 3.2 Documentation must be maintained so all organic production inputs and produce consignments can be traced. 3.3 Anyone who produces or prepares products and markets them as “organic” must be certified organic. “Wild Harvest” is the collection of plants, or parts of plants, growing naturally in pristine areas, forests and agricultural areas. To qualify for OGA’s Wild Harvested label the following criteria must be met: 3.4 The wild harvested products are from a clearly defined collection area which is subject to OGA’s inspection system as set out in Chapter Five; 3.5 Those areas have received no treatments with products other than those set out in Appendix 3 and 4; 7

3.6 The collection does not disturb the stability of the natural habitat – or the maintenance of the species – in the collection area. 3.7 Where the collection area is grazed by livestock, the livestock must be managed in accordance with the provisions of this Standard. 3.8 The wild harvested products must be described as “organic”. “Landless Production” is a system where plant growth is not directly linked to soil (mushrooms, sprouts etc) but excludes hydroponic production: 3.9 Under this system, no parallel production is permitted. 3.10 The use of any substances not listed in this Standard for pest and disease management or for sanitation purposes will require: 9 porous equipment to be removed from organic production; and/or 10 buildings, areas and impervious equipment to be cleaned down and followed by at least one production cycle that is not labelled as organic or biodynamic; and 11 product will need to be tested before regaining certification. Mushroom Production 3.11 For mushrooms grown in a natural environment, the requirements under “Wild Harvest of Plant Products” applies. 3.12 Buildings used for mushroom growing must be dedicated to organic production, and the production system must have been under an approved certifying organisation inspection system for at least 12 months to be eligible as organic or biodynamic. 3.13 The use of preventative management, sanitation, proper airflow and removal of spent material must maintain a healthy growing environment. To assist this process, the following methods may be employed: ·controlled atmosphere (airtight vessels containing carbon dioxide or nitrogen, infrared radiation and forced air circulation). ·and barrier methods for fly and pest control, along with substances listed inphysical Appendix 4. 3.14 Growing equipment/trays must be new or thoroughly sanitised using only those products listed in Appendix 6. No prohibited materials shall have been applied for 12 months prior to filling with the growing medium. 3.15 Cleaning and sterilisation using steam, heating, ethanol and hydrogen peroxide treatment of buildings and equipment is allowed. Other sterilisation or sanitation substances are allowed for buildings, growing containers or any other equipment provided they are listed in Appendix 6. 3.16

Only organically sourced spawn may be used.

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Derogation Where a grower can demonstrate to the Certification Review Committee that material satisfying 3.16 is not available in sufficient quality and quantity, the grower must seek written approval from CRC to use spawn not produced in accordance with this Standard. 3.17 Growing media may only be of untreated wooden logs, untreated sawdust or from materials produced according to the production requirements of this Standard. Sprouts and Barley/Wheat Grass Production 3.18 In the production of these products the grower must use seed produced according to this Standard. 3.19 Growing areas must be dedicated to organic production. 3.20 Equipment/trays used in the growing and harvesting of such products must be new or thoroughly sanitised using permitted products listed in the Appendix 6. 3.21 Growing media for: ·Sprouts – require the use of potable water. ·of composts made from material producedWheat/Barley Grass – require the use according to this Standard. 3.22 When using chlorinated tap water for final rinsing, the grower must employ a procedure to remove or reduce chlorine levels in the water.

4. CONVERTING THE FARM Converting a farm to organic requires the development of a viable and sustainable farm ecosystem over a period of time. The certification process aims to convert the growing area to comply with the requirements of this Standard within a 3-year period. 4.1 Initially, a farm is inspected and a report is lodged with the Certification Review Committee (CRC). If CRC recommends the farm enter the certification system, it will be placed “Under Supervision” for the first 12 months. During this time, produce or products cannot be sold as “Certified Organic” or as “In Conversion to Organic”. 4.2 After 12 months, the farm may be upgraded to “In Conversion” if the second inspection is satisfactory. The farm must then complete two years “In Conversion” before it is considered for certifying as “Organic” (otherwise known as “A Grade Organic”). 1. The “In Conversion” period may be reduced — but only where it can be demonstrated a farm had, during the years immediately preceding conversion, used techniques closely allied to those of organic agriculture and which meet all testing and inspection requirements. Whatever the length of the conversion period, product may not be sold as “In Conversion to Organic” until a farm has been under an inspection system for 12 months.

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2. In the case of other farm activities not being certified, those activities must be clearly separated and the products must be of a different nature from the certified produce or products. There cannot be organic and non-organic growing (parallel production) of the same species on the same property — or on any other property under the same grower’s management or control. 3. When a defined area is certified, the remainder of the farm must be converted to organic within 10 years.

5. 5.1 5.2 5.3 5.4 5.5 5.6

5.7

5.8

THE INSPECTION SYSTEM The Certification Review Committee (CRC) appoints an Organic Inspector to assess the farmer/processor. There must not be any commercial interest to the Inspector. Any exchange of samples/gifts must be recorded on OGA’s Gift Register for reporting to AQIS. A farmer/processor must make application to OGA to begin the process. They will be provided with a copy of the Standards (OGA & National) and must sign an affidavit which binds them to these Standards and principles. They then complete an OGA questionnaire (Farm Appraisal Form) detailing the history of the land and the growing techniques employed. A similar Organic Handling Questionnaire is provided for processors. The (CRC) and the Certification Officer shall review the questionnaire and any misunderstandings and discrepancies shall be clarified. The Organic Inspector will arrange and conduct an on-site inspection. The Inspector shall have access to the complete growing/processing area, including sheds, garages and storage areas. If the Inspector has any doubts, they shall be entitled to examine the records of the grower to ascertain that inputs as claimed are verified. The Inspector shall perform a physical inspection of the property which will include the defined growing area, processing buildings, packing sheds and all other areas of the property where other farm activities are carried out. Where adjacent activities may compromise the growing conditions of the certified crops, the boundaries must be inspected and — where necessary — a strategy devised to eliminate or reduce any risk of contamination. The Inspector shall collect soil/foliage/water samples as required and shall send them to the approved laboratory for chemical residue testing. A report of the sample analysis will be sent to the Certification Officer for inclusion with the Inspector’s report, for discussion at a CRC meeting, and for filing in the grower’s folder. An additional copy of the analysis will be provided to the grower. The reported residue levels, if any, must be below 5% of the accepted Maximum Residue Level (MRL). An Organic Inspector shall be entitled to make unannounced visits (a “random inspection”) to the property if requested by CRC. Where the use of unauthorised products or growing techniques is suspected, samples may be taken and tested for traces of these products. In

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the event that doubt still exists in the Inspector’s opinion, further samples of produce and additional farm inspections may be undertaken, at the grower’s expense. 5.9 A minimum of one farm/process inspection per year will be undertaken. 5.10 Once all the requirements are met and satisfied, the grower is deemed to be in an “Under Supervision” period for 12 months. If, after the second inspection, the Inspector is satisfied that the grower has applied all organic principles, the grower and growing area will be granted the “In Conversion” status for a two-year period and will be issued with a registration number. During the “Under Supervision” and “In Conversion” periods, the grower must adhere to all requirements as set out in these Standards. Annual inspections will still apply. During the “Under Supervision” period, produce may not be marketed as “organic”. During the “In Conversion” period, the certification number may be used — but not the Organic logo. Following the two years of “In Conversion” — and assuming all requirements and inspections/testing have been satisfactorily complied with — the grower will be entitled to use OGA’s Certified Organic logo. 5.11 A validated certificate will be issued to all growers/processors who attain the status of Certified Organic. A certification number is to appear on all labels bearing the words “In Conversion to Organic” or “Certified Organic”. 5.12 Once a grower/processor is Certified Organic, they can apply for export certificates. 5.13 OGA will keep accurate and confidential records and make these records available, if requested, to AQIS and the Certification Review Committee. 5.14 Random inspections shall be carried out on the basis of 5% of certified farms/processors per annum, as required by the National Standards. 1. If a farmer wishes to suspend their certification for financial or personal reasons — or if the farm is to be unoccupied for a period of time — the farmer may apply for voluntary “Suspension of Certification”. They are required to sign an affidavit stating they will maintain their OGA Membership and will continue to maintain the farm to organic standards. The “Suspension of Certification” must be reapplied for each year and is allowed for a maximum of three years.

6. SANCTIONS 6.1 If it is found that produce is no longer grown/processed according to organic principles — or that the land is treated in an unacceptable manner — then the grower/processor will no longer be allowed to use the OGA logo and certification. 6.2 If there is evidence (by the appearance of the growing, storage or production areas) of practices unacceptable under the OGA Organic Standards, the CRC may recommend that the certification status be suspended. During the suspension period, the grower/processor

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