PROCESSING AIDS/ADDITIVES ALLOWED UNDER NOP
NOT INCLUDED ON CANADA’S PERMITTED
SUBSTANCES LISTS (PSL)
(Please note: This list is not exhaustive, and does not reference variances in usage limitations for materials that do appear on both lists. Omissions from the PSL mean the substance cannot be used under Canadian certification.
• Calcium sulfate • Sodium acid pyrophosphate
• Egg white lysozyme • Boiler chemicals (such as
• Glucono delta lactone cyclohexylamine, diethylamino-
• Calcium hydroxide ethanol, and octoadecylamine)
• Cellulose • Activatedcharcoal
• Tetrasodium pyrophosphate • Nonorganic lecithin (must be organic)
developed for those other sectors.
While the NOP groups all crops
under one umbrella of the rule,
Canada has specific standards for a variety of specialty crops including mushrooms, maple, honey, sprouts and
wild-harvested goods, as well as strict
definitions and limits on hydroponic
production. Perhaps more controversial are the differences that exist with
respect to organic feed and permitted
inputs. Canada prohibits the use of natural sodium nitrate (Chilean nitrate) as a
fertilizer in organic production, whereas
U.S. laws permit restricted use of this
substance.
By contrast, Canada permits the
emergency use of antibiotics in organic
dairy cows (but never meat animals),
while the NOP prohibits the use of antibiotics in all organic animals. With respect to feed, U.S. laws now require that
animals are fed 100 percent organic feed
during transition, whereas Canadian laws
allow livestock to be fed 80 percent organic feed in the first nine months of transition. Table 1 on page 36 offers a comparison of these and other differences and
similarities in the two standards.
OVERCOMING DOMESTIC DIFFERENCES: THE CASE FOR EQUIVALENCY
In light of the similarities to U.S. organic regulatory systems, and the strong
trade relationship between the two countries, Canadian officials have begun to
consider whether organic products produced in the United States must conform
to Canada’s own organic rules and standards, or whether the fact that such goods
have achieved organic status in the U.S. accomplishes the same objectives as required under Canadian law. Such a determination would be sufficient to recog-
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
