comparison between NPOP AND NOP2.pdf
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The document outlines the National Program for Organic Production (NPOP) in India and the National Organic Program (NOP) in the USA, detailing their management, certification processes, and standards for organic agricultural products. It highlights various regulations surrounding organic labeling, conversion periods for crops, and exemptions for small producers. Key differences between NPOP and NOP standards are also noted.
comparison between NPOP AND NOP2.pdf
- 1. S.NO DESCRIPTION NPOP NOP 1 FULL EXPANSION National Programe for organic Production National Organic Programe 2 COUNTRY INDIA USA 3 MANAGED BY NPOP is managed by Agricultural and Processed Food Products Export Development Authority (APEDA) under the Ministry of Commerce and Industry (NOP) is a federal regulatory program that develops and enforces consistent national standards for organically produced agricultural products sold in the United States 4 Issuance certificate for Transfer of Organic material from one entity to the other Transaction Certificate NOP import Certificate 5 Organic Software Tracenet Organic Integrity Database 6 Certification A certificate issued by the accredited Certification Body to its operator annually for their specific activity in terms of production, processing and trading Once certified, a production or handling operation's organic certification continues in effect until surrendered by the organic operation or suspended or revoked by the certifying agen 7 ORGANIC CERTIFICATION WITH HISTORY OF PREVIOUS GOOD AGRICULTURAL PRACTICE Retrospective is mentioned but on most cases not approved by NPOP by competent authorities apart from issues with break in certification with credible proof. Retrospective is approved 8 LOGO OF RESPECTIVE STANDARD Logo is to be as per requirements mentioned in Chapter 6 Logo can be in colored and black 9 ORGANIC CONVERSION AS PER THE STANDARDS In case of perennial plants other than grassland (excluding pastures and meadows), the first harvest may be certified as organic after at least thirty six (36) 22 months of organic management according to the requirements prescribed under these Standards. For annuals its 2 years. (a) Have been managed in accordance with the provisions of §§205.203 through 205.206; (b) Have had no prohibited substances, as listed in §205.105, applied to it for a period of 3 years immediately preceding harvest of the crop 10 BURNING IN PRODUCTION Endeavour to maintain and improve the ecosystem by not cutting trees and burning organic material. Clearing of land through the means of burning organic matter, e.g. slash-and-burn, straw burning shall be restricted to the minimum Burning as a means of disposal for crop residues produced on the operation: Except, That, burning may be used to suppress the spread of disease or to stimulate seed germination. 11 ORGANIC SYSTEM PLAN Crop Production Plan Organic production or handling system plan 12 ICS GUIDELINES 2 internal inspections a year (each growing season) One internal inspector for every 50-60 farmers in the group No mention 13 GREEN HOUSE No mention NOSB passed a Greenhouse Production System ... to organic farming systems and USDA/NOP regulations governing them 14 GROWERS GROUP LIMIT 25-500 Not depicted till date on the limit 15 ORGANIC FOOD LABELLING SEGMENTS Organic , Certified Organic , Made with Organic 100% Organic , Organic , Made with Organic 16 PROCESSING AID CAPSULES HPMC is allowed Pullan Capsule of Starch is Allowed 17 PROCESSING TECHNIQUE Ethanol extraction is mentioned Ethanol extraction for Organic product is not exhibited as approved method. Ethanol allowed as algicide, disinfectants, and sanitizer, including irrigation system cleaning systems. 18 ETHYLENE GAS Ethylene gas is permitted for ripening Ethylene gas—for regulation of pineapple flowering. 19 ORGANIC CERTIFICATION EXEMPTIONS The Organic food which is marketed through direct sales by the small original producer or producer organisation, as determined by the Food Authority from time to time, Exemptions. (1) A production or handling operation that sells agricultural products as “organic” but whose gross agricultural income from organic sales totals $5,000 or less annually is exempt from certification , but must comply with the applicable organic production and handling requirements. The products from such operations shall not be used as ingredients identified as organic in processed products produced by another handling operation. (2) A handling operation that is a retail food establishment or portion of a retail food establishment that handles organically produced agricultural products but does not process them is exempt from the requirements (3) A handling operation or portion of a handling operation that only handles agricultural products that contain less than 70 percent organic ingredients by total weight of the finished product (excluding water and salt) is exempt from the requirements is exempted from this requirements DIFFERENCES BETWEEN NPOP AND NOP ORGANIC STANDARDS CREATED BY ANIL MATHEW VARGHESE