Processing Methods
6.3 Processing Methods
6.3.1 Processing methods shall be mechanical, physical or biological in nature and minimise the use of non-agricultural ingredients, processing aids and additives. Any additives, processing aids, or other material that chemically react with or modify organic food shall be restricted and must appear in Tables 3 & 4.
6.3.2 Extraction shall only take place with water, ethanol, plant and animal oils, vinegar, carbon dioxide and nitrogen. These shall be of a quality appropriate for their purpose.
6.3.3 Irradiation is not permitted. This includes irradiation for the purposes of pest control, food preservation, elimination of pathogens or sanitation.
6.3.4 Filtration equipment shall not contain asbestos, or utilize techniques or substances that may negatively affect the product.
6.3.5 The following conditions of storage are permitted (for allowed substances in these conditions, see Tables 3 & 4)
- Controlled atmosphere;
- Temperature control;
- Drying;
- Humidity regulation
6.3.6 Ethylene gas is permitted for ripening
