organic food, organic label, USDA, organic farming, organic farming in India, advantages, and limitations

1. INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY
Presented By: GEETARANI LOUSHIGAM
Of MSc Food Technology and Quality Assurance, 2020-22
COLLEGE OF INDIGENEOUS FOOD TECHNOLOGY, KONNI

2. Organic Food in India
05
CONTENTS
Concept and History of Organic Food
Introduction
01
Principle, Advantages and Limitations.
Organic Farming
02
Meaning of different Labels and Certification Body
Organic Labels
03
Is Organic Food better than Conventional Food?
Organic Food Vs Conventional Food
04
Conclusion
06
Reference
07

3. What is the meaning of this LABELS?
100%
ORGANIC
NATURAL
Fresh
food
ORGANIC
. Contains a minimum
of 95% organic
ingredients.
Food which has not
been preserved and
has not spoiled yet.
No artificial ingredients
or colors were added
and minimally
processed
Contains 100%
organic ingredients

5. W H A T I S
O R G A N I C
F O O D ?
The product of a farming system,
× Man-made fertilizers
 Animal and plant manures
 Crop rotation
 Hand or mechanical weeding
 Biological pest controlled
× Man-made pesticides
× Growth regulators
× Livestock feed additives

6. A PROCESS CLAIM RATHER THAN A PRODUCT CLAIM!
First coined by Northbourne,
in 1940, in his book entitled
‘Look to the Land’.
"Organic" is a labeling term that denotes
products that have been produced in
accordance with organic standards
throughout production, handling,
processing and marketing stages, and
certified by a duly constituted certification
body or authority.
Organic agriculture has
been developed in the UK
since the 1930s.
Certified organic products
has been available since
the early 1970s.

7. ORGANIC FARMING
isn’t same as the
OLD TRADITIONAL FARMING METHOD

8. Organic Farming
CROP ROTATION ORGANIC MANURE
BIO-PEST CONTROL
HAND OR MECHANICAL
WEEDING

9. Principles of Organic Farming
PRINCIPLES
OF
ORGANIC
FARMING
01 02
04 03
PRINCIPLE OF
CARE
PRINCIPLE OF
HEALTH
PRINCIPLE OF
FAIRNESS
PRINCIPLE OF
ECOLOGY
PRINCIPLE OF CARE
Protect the health and well being of CURRENT and
FUTURE generation and ENVIRONMENT.
PRINCIPLE OF HEALTH
SUSTAINING AND ENHANCING the health of SOIL,
PLANTS,ANIMALS. HUMAN and PLANET as one..
PRINCIPLE OF ECOLOGY
Based on living systems and cycles and RECYCLING
PRINCIPLE OF FAIRNESS
FAIRNESS with regard to the COMMON ENVIRONMENT..

10. WHY
Eating With A Conscience
Organic Farming
Pesticide-free foods. Keeps the soil healthy
No antibiotics is used
Helps to mitigate
climate change
Positive impact on
biodiversity
Contributes to
sustainability of the
resources
Environmentally
friendly

11. Limitations
PRODUCTIVITY IS LOW PROFITS ARE UNCERTAIN.
CONSIDERED AS OVER-PRICED
REQUIRE A LOT OF MANURE
INPUTS AND PHYSICAL
HARDWORK

12. Importance of
Organic Labels
SERVES AS A MARKETING TOOL
74% OF CUSTOMERS LOOK FOR THE LABELLING.
PROVIDES RELEVANT INFORMATION ABOUT THE PRODUCT AND THE
ECOLOGICAL IMPACT

13. MEANING OF Different Labels
Contains 100%
organic ingredients.
Contains a minimum of
95% organic ingredients.
70% organic ingredients Less that 70% organic
ingredients
95-100% organic
ingredients
NO chemical ingredients
but not necessarily organic
NO genetically modified
food is used as ingredient
Animals aren’t fed with
hormones or antibiotics

14. Principal of Standards
The certification is issued by testing centers accredited by the Agricultural and Processed
Food Products Export Development Authority (APEDA), which effective since 2002
under the National Program for Organic Production of the Government of India.
• Conversion of land for Organic Farming must be done (min of 3 years).
• All inputs to the farm should be natural.
• No Genetically Modified inputs or Irradiation technology should be
used.
• Integrity of all processes (physical, biological, mechanical) must be
maintained at all times.
• No contamination from nearby farms or other means must be present.
• Sustainable practices must be followed in the farm.

15. PROCESS FOR GETTING CERTIFIED
Transition to organic
production(36months) Choose agent
Submit application
to
the agency
Agency
reviews the
application
Organic
inspection
Agency
reviews
inspector’s
report
Decisions
on
certification

16. Certification Body of Organic Product

17. Have you ever found yourself debating whether
to buy organic food vs conventionally grown foods?
Good
Efficacy
Bad
Efficacy
Risk of pesticide residual
Affects the environment
Contributes to
sustainability
Higher omega-3-fatty
acids in milk
Higher amount of
antioxidant
Lower risk of obese
Conventionally
grown foods
Organic food
Things To Consider
THERE IS NO STRONG
EVIDENCE THAT ORGANIC
FOOD IS HEALTHIER,
AS MEASURING
ACCORDING TO A SINGLE
NUTRIENT ISN’T
ACCEPTABLE.

18. Organic food in India
 The Indian domestic organic food
sector is still at an emerging stage yet
rapidly developing due to increased
consumer demand.
 For MY 2020, total market size for organic
packaged food and beverages in India is
estimated at $77 million, making it the 30th
largest market in the world by value.
 India's rank 8th in terms of World's
Organic Agricultural land and 1st in
terms of total number of producers as
per 2020 data
 Madhya Pradesh has covered largest area
under organic certification followed by
Rajasthan, Maharashtra, Gujarat,
Karnataka, Odisha, Sikkim and Uttar
Pradesh.
 India’s Market Year(MY) 2018-19 organic
area accounted for 1.08 percent of total
agricultural land and reached 1.93 million
hectares.
 India is bestowed with lot of potential to
produce all varieties of organic
products due to its various agro
climatic conditions.

19. SIKKIM IS THE FIRST 100%
ORGANIC STATE IN THE WORLD

20. TOP EXPORTING ORGANIC PRODUCTS OFINDIA

21. TOP ORGANIC BRANDS OF INDIA

23. CONCLUSION
A great way to commit a healthier life.
A better choice for the environment.
Helps economically to the nation.
Contributes to sustainability of the resources.

24. Thank You

25. Reference
 A Guide to Buying Organic Food: Know the Labels Year 2018
Compiled by ENVIS Resource Partner on Environment Literacy
- Eco-labelling and Eco-friendly Products Consumer Education
and Research Centre, Ahmedabad
 Boye, J., & Arcand, Y. (Eds.). (2012). Green technologies in
food production and processing. Springer Science & Business
Media.
 Das, S., Chatterjee, A., & Pal, T. K. (2020). Organic farming in
India: a vision towards a healthy nation. Food Quality and
Safety, 4(2), 69-76.
 Drexler, D., Fiala, J., Havlíčková, A., Potůčková, A., & Souček,
M. (2018). The effect of organic food labels on consumer
attention. Journal of Food Products Marketing, 24(4), 441-455.
 MANALOOR, V., SRIVASTAVA, D., & ISLAM, S. (2016). Growth
of organic food industry in India. Agrofor, 1(2).

26.  Ramesh, P., Singh, M., & Rao, A. S. (2005). Organic farming:
Its relevance to the Indian context. Current science, 88(4),
561-568.
 Semos, A. (2003). Organic production, organic food and the
role of agricultural policy (No. RefW-20-32803). Aristotle
University of Thessaloniki
 Srilakshmi, B. (2018). Food Science. New Age International.
 Tsvetkov, I., Atanassov, A., Vlahova, M., Carlier, L., Christov,
N., Lefort, F., ... & Atanassov, I. (2018). Plant organic farming
research–current status and opportunities for future
development. Biotechnology & Biotechnological
Equipment, 32(2), 241-260.
 Vega-Zamora, M., Parras-Rosa, M., & Torres-Ruiz, F. J.
(2020). You Are What You Eat: The Relationship between
Values and Organic Food Consumption. Sustainability, 12(9),
3900.