eprintid: 40062
rev_number: 39
eprint_status: archive
userid: 47649
dir: disk0/00/04/00/62
datestamp: 2021-06-17 14:07:57
lastmod: 2022-02-15 13:08:08
status_changed: 2021-06-17 14:07:57
type: workpaper
metadata_visibility: show
doclang: en
country: DE
publishedas: The Managament guideline is part of the CORE Organic project ProOrg and is one of three tools established in a Code of Practice for organic food processors.
projects: ProOrg
projects: ch-fibl-food-processing
projects: de-boel-lebensmittel-verabeitung
projects: zother4
refereed: never
budget: 0
altloc: https://www.proorgproject.com/
publicfulltext: TRUE
creators_name: Beck, Alexander
creators_name: Stumpner, Johanna
creators_name: Borghoff, Lisa
creators_name: Ebner, Caroline
creators_name: Kretzschmar, Ursula
creators_id: alexander.beck@aoel.org
creators_id: johanna.stumpner@aoel.org
creators_id: lisa-borghoff@fh-muenster.de
creators_id: caro.ebnerau@gmail.com
creators_id: ursula.kretzschmar@fibl.org
title: Management guideline for organic food processors
ispublished: pub
subjects: 2farmecon
subjects: 4processing
subjects: 4social
subjects: 6values
subjects: 7biodiversity
subjects: chainmanagement
keywords: processing, guideline, regulation, BÖLN, BOELN, BÖL, BOEL, FKZ 17OE002, Abacus, FiBL35159
abstract: The Managament guideline for organic processors offers companies new to organic processing as well as already established companies a good overview about the obligatory criteria established by the EU organic regulation, as well as further optional criteria to consider, when processing organic. It is designed as a flexibel excel tool, which can be easily developed further by the company using it.
date: 2021
date_type: published
institution: Assoziation ökologischer Lebensmittelhersteller (AöL) e.V.; Hochschule Münster, FiBL
tool_type: 2
tool_problem: Consumers of organic foods have specific expectations with respect to quality parameters of processed food. These may relate to the degree of processing, concerns about specific additives, nutritional composition, integrity or whole food concepts, the degree of convenience, the level of energy use and transportation distances, but also food safety. To meet consumer expectations, there are numerous restrictions on the processing of food. For example processing standards for organic food prohibit the use of many food additives which are widely used in the processing of conventional foods. In addition the certification of the production chain is mandatory. The use of certified organic raw materials, which guarantees transparency along the value chain, is a fundamental building block for the production of organic food. 
For many processors it is a tremendous challenge to fulfil all these expectations and to understand and implement the standard requirements in the daily practice. Therefore, a guidance document for processors as well as standard setting institutions and certification/inspection bodies is presented with this document.
tool_solution: The aim of this “Management guideline for organic food processors” is to give companies a comprehensive introduction to the regulatory requirements of the organic food sector applicable for the daily practice. Additionally, it offers a number of tools which enable to:
a) improve the production skills effectively
b) improve and maintain the quality of organic foods and 
c) secure the integrity of organic products
d) help to meet consumer acceptance
e) basis for a successful certification and implementation in the existing QM system of the company
full_text_status: public
contact_email: johanna.stumpner@aoel.org
conf_subm: not_subm
voa3r_agrovoc_lang: en
voa3r_agrovoc_lang: en
voa3r_agrovoc_value_string: processing
voa3r_agrovoc_value_string: organic foods
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_6195
voa3r_agrovoc_value_uri: http://aims.fao.org/aos/agrovoc/c_29261
fp7_project: no
access_rights: info:eu-repo/semantics/openAccess
citation:    Beck, Alexander; Stumpner, Johanna; Borghoff, Lisa; Ebner, Caroline and Kretzschmar, Ursula    (2021) Management guideline for organic food processors.    Working paper, Assoziation ökologischer Lebensmittelhersteller (AöL) e.V.; Hochschule Münster, FiBL .        
document_url: /id/eprint/40062/1/Management%20Guideline%20Excel%20Final.xlsx