“Unveiling the Green Revolution: The Dynamic Story Behind Organic Certifications”:

Organic food is more than just a trend. It is a revolution that has transformed the way we produce and consume food, as well as the way we relate to nature and society. Organic food is food that is grown without the use of synthetic chemicals, such as fertilizers, pesticides, and antibiotics, and that is certified by independent organizations that verify that the organic standards are met. But how did this revolution start? And what are the forces and factors that have shaped its evolution?

The origins of organic farming can be traced back to the early 20th century, when some scientists and farmers began to challenge the industrialization of agriculture and its negative impacts on soil health, biodiversity, and food quality. They proposed a more natural and holistic approach to farming, based on the principles of soil fertility, crop rotation, and animal welfare. Some of the pioneers of organic farming were Sir Albert Howard in India, Rudolf Steiner in Germany, and J.I. Rodale in the United States .

Gaining Organic momentum in the 1940s and 1950s, as consumers became more concerned about the effects of chemical residues and additives in food. Private organizations, mostly non-profits, started to develop certification standards to support organic farming and to provide credible product claims. Some of the first organic labels were Demeter, founded in Germany in 1928, and Soil Association, founded in England in 1946.

The organic movement also attracted the attention of the environmental movement and the counterculture movement in the 1960s and 1970s, as they saw organic farming as a way of resisting the corporate domination of agriculture and promoting local and alternative food systems. Some of the influential books and movements of this period were Rachel Carson’s Silent Spring, published in 1962, and the biodynamic and permaculture movements.

In the 1980s and 1990s, as the market for organic food expanded and diversified driving Farmers and consumers around the world started to demand government regulation of organic farming, which led to evolving of certification standards in the European Union, the United States, and other respective countries. These standards were intended to harmonize the organic sector, to protect consumers from fraud, and to facilitate trade. Some of the key milestones of this period were the establishment of the International Federation of Organic Agriculture Movements (IFOAM) in 1972, the adoption of the EU Regulation on Organic Production in 1991, and the implementation of the US National Organic Program in 2002 .

Organics has become a global phenomenon in the 21st century, with more than 2.8 million certified organic producers in 178 countries, covering 57.8 million hectares of land. Organic food is now available in a variety of outlets, from farmers’ markets to supermarkets, and from local to global markets. Organic certification has also diversified, with different types of labels, such as fair trade, animal welfare, and participatory guarantee systems. Organic farming is also recognized as a key strategy for achieving the Sustainable Development Goals, especially in terms of food security, climate change, and biodiversity.

OM has brought many symbiotical benefits for producers and consumers. For producers, organic certification can provide access to premium markets, higher prices, and better incomes. It can also enhance their technical skills, knowledge, and innovation, as well as their social capital, cooperation, and empowerment. For consumers, organic certification can offer assurance of product quality, safety, and authenticity. It can also satisfy their ethical, environmental, and health preferences, as well as their cultural and religious values .

However this comes with challenges, such as the high cost and complexity of certification and inspection, the lack of infrastructure and processing facilities, the fragmentation and unorganization of the value chain, the competition from conventional and low-cost products, the inconsistency and variability of organic standards and regulations, and the risk of fraud and corruption. Moreover, organic certification does not necessarily guarantee the sustainability and social justice of organic farming, as some organic producers may still face environmental, economic, and social problems, such as soil erosion, low productivity, market instability, and unequal power relations .

Therefore, the organic movement is not a static or homogeneous phenomenon, but a dynamic and diverse one, that has evolved over time and across contexts, influenced by various actors and factors, such as science, politics, economics, culture, and ethics. The organic certification movement is not a finished product, but a continuous process, that needs to be constantly improved and adapted to the changing needs and challenges of organic farming. Understanding it is not a single solution, but a multiple one, that needs to be complemented by other policies and initiatives that support the development and diversification of organic agriculture, such as research, education, extension, subsidies, incentives, and consumer awareness. The organic movement is not an end in itself, but a means to achieve a more sustainable and equitable food system.

Anil M V, Founder, Organil Services

Organil Services are Registered for Organic Regulatory Certification Consultancy and Accreditation Services in the Industry. WhatsApp for a Prepaid Consultancy +91 8606551335 or Email : [email protected] .