6.2 Ingredients

6.2.1 Organically derived ingredients must be used if available.  Non-organic ingredients may be used in the preparation of processed organic products where such ingredients:
- are of agricultural origin and cannot be sourced as organic in sufficient quantities.  Note; In cases where an ingredient of organic origin is unavailable in sufficient quality or quantity, the AsureQuality may authorise the use of non-organic ingredients subject to periodic review and re-evaluation. These materials shall not be genetically engineered.
- are additives and processing aids, which appear in Tables 3 & 4 and are in compliance with the specific conditions may be used.
- do not exceed 5% m/m of the content of the total ingredients of agricultural origin, additives and processing aids in the final product.  Water and salt may be used as ingredients in the production of organic products and are not included in the percentage calculations of organic ingredients.

6.2.2 Minerals (including trace elements), vitamins and similar isolated ingredients shall not be used unless their use is legally required in the food products in which they are incorporated or where severe dietary or nutritional deficiency can be demonstrated.

6.2.3 Preparations of micro-organisms and enzymes commonly used in food processing may be used, with the exception of genetically engineered micro-organisms and their products.  Processors shall use micro-organisms grown on substrates that consist entirely of organic ingredients and substances in Tables 3 & 4, if available. This includes cultures that are prepared or multiplied in-house.

6.2.4 Organic processed products shall not use ingredients, additives or processing aids derived from GMOs.

6.2.5 Inputs, processing aids and ingredients shall be traced back one step in the biological chain to the direct source organism from which they are produced to verify that they are not derived from GMOs.