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Certification and Control Of Organic Agriculture

Increased concerns about health and environment lead toward increasing demands for organic products. Share of organic farming in Republic of Croatia in overall used farming land in 2012 was 2.45%, which is extremely low considering rich natural resources we have. Organic farming is often presented as a way of producing “healthy food” without use of agrochemicals (mineral fertilizers, pesticides, growth hormones and other), but it represents a lot wider concept. Organic agriculture tends to use all potentials of a certain ecosystem, and leans towards mixed economy that has a rounded agricultural production. According to law (NN 139/10) organic agriculture is subject to mandatory professional control of a whole economy. The nature and frequency of professional control is determined by the risk evaluation, appearance of irregularities and determination of compliance. Professional control is performed at least once a year except in those subjects who are engaged in packed food wholesale or those who sell directly to final consumers or users. Except professional control, organic agriculture is also subject to official food controles in accordance to provisions of the food Act (NN 81/13) and regulations enacted under it. Certification and production control have been established in order to protect consumers, and in order for a consumer to be sure that a certain product is produced according to demands of organic farming as it is specified in Act regulations on organic production and labelling of organic products. The paper presents methods and conditions that agricultural producer needs to fulfil in order to get certificate and become organic producer.

organic farming ; certification ; control ; organic production ; eco sign

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