All the phases of production and processing of organic products must fulfil the conditions established in EC Regulation 834/2007 and be subject to its control; therefore, the processing of organic food can only be done in industries that are registered with COPAE, whether for human consumption or for animal consumption.
Operators that store or commercialise organic products or import products from third countries (outside the European Union) must also be registered with COPAE.
The processing of organic food can be carried out in units that are exclusively for organic products or in units that also process non-organic products. In the latter case, the processing of organic products must be kept separatefrom non-organic food(i.e. using separate times and work areas for processing organic food), to guarantee that there is no risk of products being mixedor substituted. Organic product operations can only be done after the production installations and equipment have been cleaned.
Only agricultural ingredients that are of organic production origin can be used. Ingredients that are non-agriculturalin origin, processing aids and additives that can be used are found in the positive list of EC Regulation 834/2007.
For further information on processing legislation, download the Organic Products Processing and Transformation Guide. This guide will provide you with answers to what organic production is, its advantages, how it is regulated, what conditions and steps are required to certify a food product as organic and how to apply