Organically Produced Foods Third edition

Food labelling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer on the other. The Codex Alimentarius standards and guidelines on food labelling are published in a specific volume: Food Labelling. In addition to the general recommendations, the Codex Committee on Food Labelling also provides guidance for certain claims commonly found in the market in order to provide clear information to the consumer.

The Codex Committee on Food Labelling developed the Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced
Foods in view of the growing production and international trade in organically produced foods with a view to facilitating trade and preventing misleading claims. The Guidelines are intended to facilitate the harmonization of requirements for organic products at the international level, and may also provide assistance to governments wishing to establish national regulations in this area.

The Guidelines include general sections describing the organic production concept and the scope of the text; description and definitions; labelling
and claims (including products in transition/conversion); rules of production and preparation, including criteria for the substances allowed in organic
production; inspection and certification systems; and import control.

The Codex Alimentarius Commission adopted the Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods at its 23rd Session in 1999, with the exception of the provisions for livestock and livestock products that were adopted at its 24th Session in 2001.

The Codex Alimentarius Commission adopted the revised Section 5. Requirements for Inclusion of Substances in Annex 2 and Criteria for the  Development of Lists of Substances by Countries at its 26th Session in 2003; the revised Tables 1 and 2 in Annex 2: Permitted Substances for the Production of Organic Foods at its 27th Session in 2004; and the revised Table 3. Ingredients of Non Agricultural Origin Referred to in Section 3 of these Guidelines at its 30th Session in 2007.