cates are notoriously fuzzy, as they have
no expiration date. This is mainly because the International Organization
for Standardization’s (ISO) 65 rule
doesn’t require it. Since the NOP follows ISO 65 in many aspects, the language should be amended to make
organic certificates less ambiguous.
Until then, it’s a good idea to ask the
certifier of your ingredients for a transaction certificate. The transaction certificate is specific to each and every
transaction and should contain, at the
least, the name of the specific product
or products, the amounts, container
number(s) and lot number(s) and the
shipping date. While NOP does not require transaction certificates, most certifiers that are involved in international
NOP certification will be willing to
issue a transaction certificate when
asked.
Other frequently required certifications include Hazard Analysis and
Critical Control Point (HACCP) and
kosher certification. HACCP has become a quasi food safety standard in food ingredient production during the last five years.
Kosher certification, very common in the United States, can be a
real headache in the context of international trade. It’s arduous
to search for a rabbi in the jungles of Indonesia or the Amazon,
and success is by no means guaranteed. Even in Europe, kosher
certification can be difficult to achieve and can slow down production and increase costs considerably. Since kosher certification requires that a rabbi supervise every product run, this can
become an expensive part of your product, especially when importing smaller amounts.
Quality and Product Specifications
For suppliers, complying with quality requirements and product specifications to the letter is also increasingly important, especially when dealing with large companies. Manufacturers should
request all product specs and required certifications from the
buyer well in advance and communicate clearly, and in writing,
their own requirements and desires. Quality requirements are an
increasingly hot topic.
Five years ago, a one-pound sample of product might have
been enough to ensure that the product met quality requirements, but those days are long gone. There are factors that add
to the complexity of this process including additional plant certi-
(continued on page 65)
Established in 1990,
Summit Hill® Flavors has
moved to the forefront
of the all natural flavor
industry as a premier
manufacturer of organic
specialty savory flavors.
Manufacturer of
Liquid and Dry Flavors:
Organic Chicken Flavors
(USDA Inspected)
Organic Beef Flavor
(USDA Inspected)
Organic Vegetable
Flavors
Organic Vegetarian
(Meat-type) Flavors
Organic Specialty Flavors
Organic Butter Flavors
Applications:
Soups, sauces, gravies,
dressings, meat and
poultry, marinades,
seasoning blends, and
processed food entrees.
Certified Organic
by USDA
Certified Organic
by QAI
253 Lackland Drive West, Middlesex, New Jersey 08846 USA Phone: (732) 805-0335 (800) 352-8675 Fax: (732) 805-1994
E-Mail: info@summithillflavors.com Web Site: www.summithillflavors.com
