By Marya Skrypiczajko

In BC the term certified organic can only be used on those products that have met strict guidelines set up by government accredited certifying associations. Yet not every producer wants to be certified and there are arguments for and against organic certification.

A product cannot be certified organic unless it meets organic standards when it is being grown, processed and handled. However, organic on its own can be used freely in the Canadian marketplace and the only protection the consumer has against fraudulent claims is through federal food labelling regulations, which require truth in labelling.

Certification thus gives the producers credibility in the marketplace and consumers confidence in what they are buying. People today know neither the farmer who grows their vegetables nor the baker who bakes their bread, so certification steps in to create the trust between the producer, the middleman and the final consumer.

The Certified Organic Associations of British Columbia (COABC) currently sets the standards of BC’s certification program and oversees the 14 regional certifying bodies that administer individual farm and processor certification.

Certification involves submitting an application to the regional certifying body including farm history, a map of the farm and surrounding area, plans of how the farm will operate, soil samples for testing and possibly water samples. A professional verification officer, who is employed by the certifying body, then visits the farm to see if the applicant is complying with the standards by inspecting the fields, buildings and paperwork. Finally, the certification body reviews all the submitted material and, if acceptable, issues certification status.

There is a three-year transition period for farms to become fully certified. In the interim they are considered first year transitional, second year transitional and third year transitional. You may see T1, T2 and T3 on produce signs in organic food stores and those terms refer to the different stages of transition. This period enables the farmer to develop a deeper understanding of organic practices, connects him or her to peers and resources in the organic community and enables the certifying body to build a healthy working relationship with the farmer.

There is a fee to be certified as well as necessary documentation to be regularly submitted. The fee covers the farm inspection and membership to the certifying body. Membership gives the farmer access to information through literature and practical knowledge from other members as well as a voice in the development of the organic movement and standards in BC.

As you can see, certification takes money and effort. Not every organic farmer or producer can afford to certify nor desires to keep up with the necessary paperwork. Some also feel this drives the cost of organic food up. Some only sell to certain customers who know that they produce food with integrity, possibly even in a more organic fashion than many certified farmers, for example, not using any sort of machinery at all on their land. Some just don’t want to be told how to farm, bake or make preserves.

There are many valid reasons some organic folks producing delicious food choose not to certify. You may meet these people in farmers’ markets, at roadside stands or in bakeries. They cannot however market themselves as certified organic so it is important for you to talk to them, to find out why they aren’t certified, to find out about their farming practices and then, if you respect what they are doing, to support them too.

In stores where you are distanced from the food source, to be certain you are buying certified organic food, either check the package’s label or, for bulk produce, ask the shopkeeper to see the producer’s organic certificate.

A green checkmark accompanied by the phrase "British Columbia certified organic" is your guarantee. This denotes products where 95 percent of the contents have been grown and processed in accordance with the standards of the COABC. The member’s certification number must also appear on the package. Products which contain 70 percent to 95 percent of ingredients grown and processed in accordance with the standards of the Certified Organic Associations of BC may print, "Processing verified by COABC/the certification agency," which must be accompanied by the member’s certification number on the package.

Often when I travel I am reminded how lucky we are in BC that our organic food choices are so vast. Between all the certified and non-certified organic producers, we can fill our kitchens almost entirely with locally produced food.

Marya Skrypiczajko is author of BC the Organic Way - Where to Find Organic Food in British Columbia available at bookstores and organic food stores.





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