Organic spices quality
To sell organic spices, quality considerations are most important. Since no chemicals are used for fertilization, control of pest and diseases, elimination of weeds and growth acceleration, some buyers fear that the microbial population in the end products could be on the higher side than those prepared conventionally using these inputs.
As there is no opportunity for the use of chemicals in crop production, the products should be absolutely free from their residues including pesticides and fungicides. In brief, three important parameters to market organic food are the following:
- Quality - certified organic, which has to be proved by inspection report and certificate issued by authorized inspection and certification agency following approved standards.
- Quality - microbiologically clean, based on results from recognized laboratory.
- Quality - absolutely residue free, authenticated with analytical data on residues from approved laboratory.
In addition to the above, the product should meet fully the product specifications and all parameters relating to sanitary and phyto-sanitary conditions. In other words, organic spices should not only be superior quality-wise in respect of inherent bio-chemical constituents, but they should also be the most safe for human consumption.
Tags: organic, quality, herbs, spices, cooking