Harvesting of organic produce is done with the concept that the quality at time of harvest is the best. In order to maintain quality of produce harvested, it is recommended to harvest during the coolest time of the day and to keep the produce in shade. Handling of the organic produce must be done in an optimal manner to maintain the quality of the product and also minimize development of pests and diseases. The adoption of Good Agricultural Practices (GAP) measures will help in reducing chances of contamination and other hazards for organic produce. Standard GAP procedure for sanitation and water disinfection needs to be followed before processing. Processing and handling of organic produce must be done separately from non-organic produce. The processing room should be sanitized and free from any form of contaminants. Recognizing the exceptions to processing ingredients in organic food processing is essential. The flavoring extracts used must be organic in nature and from natural sources. Maintenance of a controlled atmosphere, cooling, freezing, drying, humidity regulation and storage at ambient temperature process are some of the conditions permitted for organic foods. Ethylene gas is permitted for use in ripening process. Water and salt are permitted for use in organic food processing. Usage of minerals, vitamins and similar isolated ingredients is not allowed (exceptions when need proved to certification agency). There is a limit to the processing practices permitted. Permitted processes are mechanical and physical, biological, smoking, extraction, precipitation and filtration. Extraction should only be done with water, ethanol, plant and animal oils, vinegar, carbon dioxide, nitrogen or carboxylic acids. Irradiation is strictly prohibited.

Organic Food Packaging and Labeling: The marking and labeling of the produce must be in accordance with the provisions of the National Program for Organic Production. Packing and labeling protocols need to be followed for organic food distribution in the market, especially for export. The packaging materials used for organic produce should be eco-friendly. Any unnecessary packing is to be avoided. The ink used for marking on package should be of quality, which may not contaminate the produce. Contamination of food produce due to packaging material used should be avoided at all costs. The use of PVC materials is prohibited and laminates and aluminum are to be avoided. The claimed food product should be labeled as per certification agency specifications as ‘Organic’ with logo ‘India Organic’ for export. In addition to the grade designation mark, the information on season of harvest, expiry date, place of packaging, name of packer etc. should also be made available on each package. Water and salt should not be included in the percentage calculations of organic ingredients.

Organic Food Storage and Transport: The organic food produce during commute and storage should be kept away from contact with any non-organic produce. A separate storage room should be made available to separate the organic-non organic produce. Care should be taken to prevent organic produce cargo exposure to any materials or substances not permitted in organic farming.

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