Once organic produce leaves the farm, it may go through several stages to become food. Each stage involves the same degree of care, professionalism and compliance with organic regulations that is required from organic farmers, to ensure the end product is fully organic.
Organic processors and, by extension, marketers and food distributors, have the same concerns as organic farmers – to supply food that respects the environment and natural cycles.
The following are key principles for the processing of organic produce:
On top of these requirements, processors in the EU organic sector are inspected at least once a year to guarantee they meet EU legal requirements.
While organic farming seeks to keep agriculture in touch with its traditional roots and works in harmony with nature, organic processing caters to a wide variety of tastes and culinary preferences among modern consumers.
So, in addition to non-processed foods, the organic product range includes:
As organic farmers tend to select lesser-known plant and livestock varieties because they are more resistant to pests and diseases and better suited to local and seasonal conditions, the organic processing sector probably has an even wider range of raw materials to work with.