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    Organic Food Certification and Marketing Strategies
    Organic Food Certification and Marketing Strategies
    Organic Food Certification and Marketing Strategies
    Ebook69 pages31 minutes

    Organic Food Certification and Marketing Strategies

    By Gowri Vijayan

    ()

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    About this ebook

    This small book is a sincere attempt to provide some basic insights into organic food certification and marketing procedures, especially for those who have no idea about this topic. Techniques mentioned in this book are strictly in an Indian context. Production, certification and marketing techniques and all other information had been written keeping in mind the present scenario of Indian organic market and crop production practices. However, this book may be used as a reference material for all situations pertaining to organic production technology.

    LanguageEnglish
    PublisherAgrihortico
    Release dateMar 15, 2021
    ISBN9781393100874
    Organic Food Certification and Marketing Strategies
    Author

    Gowri Vijayan

    Gowri Vijayan is a Horticulture graduate with a post graduate degree in Agribusiness management. She is currently pursuing her doctoral research on Sustainable Operations Management with a prominent International University. Crop production techniques, marketing of agricultural products and supply chain designing are some of her major areas of expertise. Writing is her passion and she publishes her work on agribusiness and horticulture through agrihortico.com, a leading portal in agribusiness and horticulture knowledge dissemination services.

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      Book preview

      Organic Food Certification and Marketing Strategies - Gowri Vijayan

      Organic Food Certification and Marketing Strategies

      Gowri Vijayan

      All Rights Reserved. No parts of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of agrihortico

      © 2014 AGRIHORTICO

      Preface

      This small book is a sincere attempt to provide some basic insights into organic crop production practices and organic certification procedures, especially for those who have no idea about the topic of organic farming. Techniques mentioned in this book are strictly in an Indian context. Production techniques and all other information had been written keeping in mind the present scenario of Indian organic market and crop production practices. However, this book may be used as a reference material for all situations pertaining to organic production technology.

      Content

      ORGANIC CERTIFICATION

      ORGANIC CERTIFICATION IN INDIA

      CERTIFICATION PROCESS

      MISTAKES MADE DURING CERTIFICATION

      GOVERNMENT SUPPORT FOR ORGANIC FARMING

      DOCUMENTS REQUIRED FOR EXPORT ENTRY

      MARKETING STRATEGIES

      SWOT ANALYSIS OF INDIAN AGRI ORGANIC SECTOR

      PRODUCT POSITIONING

      CONSUMER NEEDS

      MARKETING PLAN

      BARRIERS IN INDIAN ORGANIC INDUSTRY

      ORGANIC CERTIFICATION

      Concept of Certification

      Organic certification is a certification process for producers of organic food and other products. Certification of any product acknowledges that its production has been done according to organic production standards. The production standards vary from country to country, based on their certifying bodies, but the general concept remain the same:

      No use to human sewage sludge fertilizer in cultivation process

      Avoid synthetic chemical application (See National List, for permitted substances)

      Use of organically converted and certified farms

      Avoid use of genetically modified (G) products in production

      Maintenance of proper records on crop practices, sales and purchase

      Prevent contamination of field and product from non-certified substances

      Use of organic seeds and planting stock, based on availability in market

      Periodic field inspections by certification agents

      Also, in order to claim any product as ‘organic’, certification is required, especially for exporting. Worldwide, inspection and certification of organic foods is done, based on two overlapping sets of guidelines and norms; statutory certification norms and the Voluntary/civil certification norms. The Voluntary/civil certification norms are stricter to statutory certification norms. The Statutory norms are legal guidelines by the government, in relation to certification of organic produce, regulation of import-export, trade agreements between countries etc. Two of the most highly accepted voluntary certification agencies are CODEX and IFOAM (International Federation of Organic Agriculture Movements). At the international level, the FAO/WHO Codex Alimentarius Commission (the inter-governmental body that sets the food standards) has produced international guidelines for production, processing, labeling and marketing of organically produced foods.

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