Objective and Target Participants
The course aims at enhancing the competitiveness of the agriculture
and food sectors in member countries as certification can increase
access of organics to consumers and global premium markets.
This course is designed for those who are:
· Interested in learning the basic concepts and principles of organic inspection and certification.
· Working in government, agricultural farms, agribusiness
enterprises, agricultural extension services, academic organizations,
and other individuals with particular interest in promoting organic
agriculture, producing certified organic food and nonfood products.
· Keen in organic inspection and certification and have special interest in the subject.
The demand for organic food products is expected to continue growing
fast in major global markets like the USA, EU, and expanding Asian urban
centers. According to a Zion Market Research report, the global organic
food and beverage market was valued at approximately USD125 billion in
2017 and is expected to generate revenue of around USD323 billion by the
end of 2024, increasing at a compound annual growth rate of more than
10% between 2017 and 2024. This trend will result in greater
opportunities for Asian producers.
Certification can help protect both consumers and genuine organic
producers alike from false claims and misleading labeling of products.
Organic certification is undertaken based on standards or established
regulatory and audit systems for producers, handlers, processors,
retailers, wholesalers, and exporters. Today’s market demands
independent third-party certification for sales transactions, which is
required by the regulations of many governments for any kind of an
“organic” claim on a product label.
This course is being organized to enhance the basic concepts and
principles of organic certification and inspection and acquaint
participants with the process of organic certification and inspection.
Scope and Course Content
This course consists of 07 modules as listed below
Module 1. Introduction to Organic Agriculture
1.1 Key Concepts in Organic Agriculture
– What does ‘organic agriculture’ mean?
– Principles of organic agriculture
– Key drivers of organic farming
– Scope of organic production
– Organic Farming and the Sustainable Development Goals
– Benefits and disadvantages of organic Farming
– Dos’ and Don’ts in organic farming
1.2 Organic Value Proposition
– What are the meanings of value proposition?
– Where to start for value proposition development
– Steps in development of a value proposition
– Application of value proposition concept in organic agribusiness
1.3 Salient Facts about Global Organic Agriculture
1.4 Challenges in Organic Farming and Measure to Resolve Them
1.5 Key Takeaways
Module 2. Organic Certification: Basis Concepts
2.1 Basics Concepts in Organic Certification
– What is organic certification?
– Why organic certification?
– What can be certified?
– Is organic certification for the entire organic chain?
2.2 Principles for a Certification System
2.3 Steps to Get Organic Certification
2.4 Organic Certification Systems – A Brief Introduction
2.5 Challenges in Organic Certification
2.6 Important Considerations in Organic Certification
2.7 Key Takeaways
Module 3. Organic Certification Systems
3.1 Origin of Modern Organic Certification
3.2 Organic Guarantee System
3.3 Organic Certification Systems
– Third-Party Certification
– Participatory Guarantee Systems
3.4 Ten Renowned Organic Certificates Worldwide
3.5 Key Takeaways
Module 4. Organic Standards, Legislation, and Labels
4.1 Why Organic Standards and Regulations?
4.2 Meanings of Organic Standards and Regulations
4.3 Organic Regulation and Policy Toolkits
4.4 Classification of Organic Standards
4.5 Organic Labels
4.6 Key Takeaways
Module 5. Considerations before Certification
5.1 Why consider certification?
5.2 Marketing opportunities with organic certification
5.3 Conversion Period
5.4 Communicating with certifiers
5.5 Roles of certifiers and consultants, and criterial for their selection
5.6 The application
5.7 Examples of types of records
5.8 Inspection: preparation and what to expect
5.9 How to renew organic certification
5.10 Split/parallel operations
5.11 Organic Control Points (OCP)
5.12 Key Takeaways
Module 6. Organic Inspection
6.1 Basis Concepts in organic inspection
6.1.1 What is organic inspection?
6.1.2 Why organic inspection?
6.1.3 How to control the cost of organic inspection?
6.2 Inspection preparation
6.2.1 By Producers/Handlers
– Before the inspection
– During the inspection
– After the inspection
6.2.2 By Inspectors
6.3 Review of the relevant documents and information
6.4 Standard inspection program for organic crop production
6.5 Organic inspection checklists
6.6 Key Takeaways
Module 7. Useful Facts about Organic Certification
7.1 Facts about organic certification
7.2 Four categories of organic products
7.3 Products that qualify for organic certification
7.4 Top organic certificates worldwide
7.5 Success factors in transitioning to organic
7.6 Zero-cost organic certification system – a new perspective
7.7 Key Takeaways