The main aim of an authentic organic standard is to serve as a reference source for the real, original, authentic traditional organic agro-food products in the world. The certification procedure was established by the International Service for Standardization (ISO). This service was established to standardize the agricultural production standards across the world.
In agro-food processing, there are two main categories-those which use chemicals and those which do not use chemicals in their purifications. While the chemical-free category uses fewer substances than the chemical-based category, the latter group still has more substances to avoid. These substances may contain volatile organic compounds (VOCs), particulate matter (PM), or lead. The classification of these substances is based on the set of rules recognized by the Food Safety Administration (FSANZ) and the Environmental Protection Agency (EPA). A zero percent safety levels is also recommended.
There are several reasons why most agro-food processing plants utilize VOCs in order to make their processing processes safer. VOCs are considered harmful because they are carcinogens. However, there is a gray area in between being a potential carcinogen and not being one. For instance, benzene, a substance that contains both chlorine and benzene, has been discovered to cause cancer. In this case, however, the risk is considered low and further studies are needed to confirm this.
When it comes to pesticides, most plants utilize them. However, in order to be sure that they are completely safe for consumption, these chemicals should be neutralized prior to use in the food processing process. This is usually accomplished with the use of neutralizing gases. These gases come in different varieties, and each variety carries its own set of safety applications. For instance, some of them can neutralize gases that react with vitamins and minerals and prevent their harmful effects.
Furthermore, there are also other substances that can be utilized during the processing. Some of these substances include solvents and disinfectants. These substances are generally utilized in order to rid the products’ physical properties of any foreign matter. For example, if starch is mixed with tapioca starch during processing, there is a possibility that the mixture will end up as a glue that will be hard to remove from the products’ surface. Neutralizing agents prevent the existence of such contaminants.
The processing of agro-food products can be classified into two categories – primary processing and secondary processing. In primary processing, raw materials such as food ingredients and animal feeds are combined and processed together. On the other hand, secondary processing involves the separation of various processed products and their components from one another. Both primary and secondary processing relies heavily on technology. In agro-foods, this technology is usually incorporated in the processing centers.