Organic certification

Most commercial organic growers find they have to become ‘certified’ with one of the organic certification bodies (CBs) to find appropriate markets for their produce. Consumers of organic food expect to see evidence of certification at retail shops or farm stalls, to provide a guarantee that organic produce is genuine. They expect this guarantee because organic produce often costs more than non-organic and because many organic consumers are specifically seeking the implied health and environmental benefits from organic farming practices.

CBs operate by a set of rules called Organic Standards that include lists of permitted and non-permitted practices and inputs (fertilizers, pesticides, animal health products etc.). The Standards also require growers to keep accurate records of all inputs used, production figures and income. Certified farmers must also care for their land and soil in a sustainable way, and even the parts of the farm that are not used for production are managed to prevent soil erosion and to encourage biodiversity.

Organic certification requires that produce can be tracked all the way ‘from paddock to plate’. Inspection of organic producers and handlers ensures that there is a complete audit chain that can prove organic produce has been grown, harvested, stored and transported in a way that protects the produce from contamination by synthetic chemicals or radiation. Organic produce therefore is sold almost exclusively through direct outlets or via certified organic wholesalers and retailers.

You don’t have to be certified to gain the on-farm benefits of organic farming, but you do have to be certified before you can export produce with an organic label, and most dedicated organic wholesalers and retailers will not sell uncertified produce.

Certification is further explained in the section ‘How certification works’.