1.      Processing of organic food:有機食品加工
v         Must assure traceability and transparency.必須保證可追蹤性和透明性
v         Requires a good documentation system.需要一個很好的文件系統(tǒng)
v         Must not contaminate organic products through inappropriate post harvest handling.不得通過不適合的收貨后處理污染有機產品
 
2.      Who needs to be certified as organic processor:誰需要認證為有機加工者
ü       All handlers who process, dry, freeze, clean, mix, pack, or label organic products after harvest, need to be certified.所有找收獲后對有機產品進行加工，干燥，冷凍，清洗，混合，打包或標注的處理者需要被認證
 
3.      Origin of organic raw materials:有機原料來源
ü       First of all (which may be self-evident for many), all post harvest handlers must understand that only certified organic raw materials can be processed to organic products.首先（許多是不言而喻的），所有的收獲后處理者必須明白只有認證了的有機原料才可以加工成有機產品。
ü       Only EU certified raw material can be used for products for the EU market, only JAS certified for the Japanese market, while raw materials for the US market must be NOP certified – so please always ask your supplier of raw materials for a copy of a valid certificate, issued according to the respective standard.只有歐盟認證的原材料才可以用在歐盟市場產品上，只有JAS認證的才可以用在日本市場，美國市場的原材料必須經過NOP認證——因此請隨時向您的原料供應商要求根據各個標準頒發(fā)的有效證件的復件。