Green food refers to pollution-free, safe, high-quality, and nutritious food that follows the principle of sustainable development, is produced according to specific production methods, and is recognized by a specialized agency and allowed to use the green food mark.
Pollution-free agricultural products refer to unprocessed or initially processed agricultural products whose origin environment, production process, and product quality meet the requirements of relevant national standards and specifications. They have been certified and obtained certification certificates and are allowed to use the pollution-free agricultural product logo. Eat produce.
The term organic food is literally translated from English Organic Food. It is also called ecological or biological food in other languages. Organic food refers to agricultural and sideline products and processed products that come from the organic agricultural production system, are produced and processed according to organic agricultural production requirements and corresponding standards, and are certified by legal and independent organic food certification agencies.
1. New concept of safe food
1. Pollution-free food
Refers to the clean ecological environment of the place of production, production according to specific technical operating procedures, and the content of harmful substances Foods with pollution-free labels are allowed to be used if they are controlled within prescribed standards and approved by the authorized department. Pollution-free food pays attention to the safety and quality of products. Its standard requirements are not very high and do not involve much content. They are suitable for my country's current agricultural production development level and the needs of domestic consumers. For most producers, meeting this requirement is not It's hard. Contemporary agricultural product production needs to develop from ordinary agricultural products to pollution-free agricultural products, and then to green food or organic food. Green food bridges the gap between pollution-free food and organic food. Pollution-free food is the primary stage of the development of green food, and organic food is the Higher quality green food.
2. Green Food
The concept of green food is proposed by our country. It refers to following the principles of sustainable development, producing according to specific production methods, certified by specialized agencies, and allowed to use the green food mark. pollution-free, safe, high-quality, nutritious food. Since things related to environmental protection are usually labeled as "green" internationally, in order to highlight that this type of food comes from a good ecological environment, it is named green food.
Pollution-free, safe, high-quality and nutritious are the characteristics of green food. Pollution-free means that during the production and processing of green food, through strict monitoring and control, we prevent pesticide residues, radioactive substances, heavy metals, harmful bacteria, etc. from contaminating all aspects of food production to ensure the cleanliness of green food products.
In order to adapt to the needs of my country's domestic consumers and the current development level of my country's agricultural production and competition in the international market, starting in 1996, green foods were divided into AA level and A level during the application and approval process.
Grade A green food refers to a place of production where the ecological environment quality meets the prescribed standards. A limited amount of chemical synthetic substances are allowed to be used in the production process. It is produced and processed according to specific operating procedures. The product quality and packaging have been tested. , products that have been inspected to meet specific standards and have been recognized by specialized agencies and are allowed to use the Class A Green Food Mark.
AA-level green food refers to the place of production where the environmental quality meets the prescribed standards. No harmful chemical synthetic substances are used in the production process. It is produced and processed according to specific operating procedures. The product quality and packaging have been tested and inspected. Products that meet specific standards and are recognized by specialized agencies are allowed to use AA-level products with green food labels. AA-level green food standards have reached or even exceeded the basic requirements for organic food of the International Alliance of Organic Agriculture Movements.
3. Organic food
Organic food is an internationally recognized term. This term is literally translated from the English and French Organic Food. It is also called ecological or biological in other languages. Food. The "organic" mentioned here is not a chemical concept. The International Federation of Organic Agriculture Movements (IFOAM) defines organic food as: all foods and agricultural products produced in accordance with organic food growing standards and production and processing technical specifications, and certified and issued certificates by organic food certification organizations.
The definition of organic food in the certification standards of the National Environmental Protection Agency's Organic Food Development Center (OFDC) is: agricultural products and processed products that come from the organic agricultural production system, are produced and processed according to organic certification standards, and are certified by independent organic food certification agencies. . Including grains, vegetables, fruits, dairy products, livestock products, honey, aquatic products, seasonings, etc.
The most significant difference between organic food and pollution-free food and green food is that the former is absolutely prohibited from using pesticides, chemical fertilizers, herbicides, synthetic pigments, hormones and other artificial substances in its production and processing. The latter They are allowed to use these substances with restrictions. Therefore, the production of organic food is much more difficult than other foods, and a new production system needs to be established and corresponding alternative technologies adopted.
4. Green pollution-free food
Green pollution-free food comes from a clean ecological environment, the production method is related to environmental protection, the content of harmful substances is controlled within a certain range, and has been passed through specialized agencies It is a general term for a type of certified pollution-free and safe food, which includes pollution-free food, green food and organic food.
In understanding green pollution-free foods, we should pay attention to the following issues:
(1) Green pollution-free foods are not necessarily green, and green foods are not necessarily green. Pollution-free food, green refers to things related to environmental protection, such as Greenpeace, green barriers, green refrigerators, etc.
(2) Pollution-free is a relative concept, and whether the substances contained in food are harmful is also relative. There must be a concept of quantity. Only when a certain amount of a certain substance reaches a certain amount will it be harmful. If it causes pollution to food, as long as the content of harmful substances is controlled within the scope specified by the standards, it may become green and pollution-free food.
(3) Green and pollution-free food production is not only possible in remote and pollution-free areas. In the suburbs of big cities, as long as the pollutants in the environment do not exceed the scope of the standards, green food production can also be carried out. Pollution-free food production has even more important environmental significance in developed areas from the perspective of reducing pollution from agricultural chemicals.
(4) Food produced in closed, backward, remote mountainous areas and areas not polluted by human activities is not necessarily green and pollution-free food. Sometimes the atmosphere, soil or Rivers contain natural harmful substances.
(5) Wild, natural foods, such as wild vegetables, wild fruits, etc., cannot be regarded as truly green and pollution-free foods. Sometimes these wild foods or their living environment contain excessive pollutants. Whether green and pollution-free food needs to be certified by a specialized agency.
2. What is the difference between organic food, pollution-free food and green food?
In addition to organic food, the certified foods currently being promoted in our country’s market include pollution-free food and green food. , what is the difference between these products?
According to experts, pollution-free food is a safe food produced in accordance with corresponding production technology standards, in compliance with general health standards, and recognized by relevant departments. Strictly speaking, pollution-free is a basic requirement for food, and ordinary food should meet this requirement.
Green food is a certified food promoted by my country's agricultural department, and is divided into two types: A grade and AA grade. Among them, A-level green food production allows limited use of chemically synthesized production materials, while AA-level green food strictly requires that no chemically synthesized fertilizers, pesticides, veterinary drugs, feed additives, food additives and other substances harmful to the environment and the environment are used in the production process. Healthy stuff. In essence, green food is a transitional product from ordinary food to organic food.
Organic food refers to agricultural and sideline products and processed products that are produced and processed in an organic manner, meet relevant standards and are certified by specialized certification agencies, including grains, vegetables, dairy products, poultry and livestock products, honey, water, etc. products, seasonings, etc. There are three main differences between organic food and other foods:
First, the use of synthetic substances such as pesticides, chemical fertilizers, and hormones is absolutely prohibited during the production and processing of organic food, and the use of genetic engineering technology is not allowed; Other foods allow limited use of these substances and do not prohibit the use of genetic engineering techniques.
For example, there are no regulations on the use of genetic engineering technology and radiation technology in green food.
Second, organic food has strict regulations on land production transformation. Considering that certain substances will remain in the environment for a considerable period of time, a conversion period of two to three years is required for the production of land from other food to organic food. However, there is no conversion period required for the production of green food and pollution-free food.
Third, organic food is strictly controlled in terms of quantity, requiring a certain plot of land and a certain output. The production of other foods does not have such strict requirements.
In short, the production of organic food is more difficult than the production of other foods. It is necessary to establish a new production system and monitoring system, and adopt corresponding alternative technologies such as pest control, soil fertility maintenance, seed cultivation, product processing and storage.
1. Target positioning
Pollution-free agricultural products - standardizing agricultural production, ensuring basic safety, and satisfying mass consumption
Green food - improving production levels and satisfying Higher demand and enhanced market competitiveness
Organic food - maintain a good ecological environment and harmonious development between man and nature
2. Quality level
Pollution-free agricultural products - the quality level of China's ordinary agricultural products
Green food - reaching the quality level of ordinary food in developed countries
Organic food - reaching the quality level of ordinary agricultural products in the producing or selling countries
The relationship between pollution-free agricultural products, green food, and organic food
1. Pollution-free agricultural products, green food, and organic food are all safe agricultural products that have passed quality certification;
2. Pollution-free agricultural products are the basis for the development of green food and organic food. Green food and organic food are further improvements on the basis of pollution-free agricultural products;
3. Pollution-free agricultural products, green food, organic food Foods all focus on the management of the production process. Pollution-free agricultural products and green foods focus on the control of factors that affect product quality, while organic foods focus on the control of factors that affect environmental quality.
Overview of Green Food Standards
Green food standards are issued by the Ministry of Agriculture and are mandatory national industry standards. They are the technologies that must be followed in the production of green food and the quality certification of green food. document. Green food standards are formulated by applying scientific and technological principles, combining green food production practices, and drawing on relevant advanced standards at home and abroad.
At present, green food standards are divided into two technical levels, namely AA-level green food standards and A-level green food standards.
AA-level green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and no chemically synthesized pesticides, fertilizers, food additives, feed additives, veterinary drugs and harmful substances are used in the production process. Production materials that are not harmful to the environment and human health, but through the use of organic fertilizers, green manure planting, crop rotation, biological or physical methods and other technologies to fertilize the soil, control diseases, pests and weeds, and protect or improve product quality, thereby ensuring that product quality meets green requirements Food product standard requirements.
Class A green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and the production process strictly follows the guidelines for the use of green food production materials and production operating procedures, and uses limited quantities. Chemically synthesize production materials, and actively adopt biological technology and physical methods to ensure that product quality meets the requirements of green food product standards.
Pollution-free food standard system
China Food Business Network 2006-01-18 15:19:00
Pollution-free food standards mainly include pollution-free food industry standards and national standards for agricultural product safety and quality, both of which were promulgated at the same time. The pollution-free food industry standards are formulated by the Ministry of Agriculture and are the main basis for the certification of pollution-free agricultural products; the national standards for the safety and quality of agricultural products are formulated by the General Administration of Quality and Technical Supervision, Inspection and Quarantine.
1. Pollution-free food industry standards
Establishing and improving the pollution-free food standard system is an important part of comprehensively promoting the "Pollution-free Food Action Plan" and also developing pollution-free food. , prerequisites for management work.
The Ministry of Agriculture formulated and issued 73 pollution-free food standards in 2001, formulated 126 pollution-free food standards and revised 11 pollution-free food standards in 2002, and formulated 112 pollution-free food standards in 2004. Pollution-free food standards include environmental standards of origin, product quality standards, production technical specifications and inspection and testing methods. The standards involve more than 120 varieties (categories) of agricultural products, most of which are vegetables, fruits, tea, meat, eggs, milk, and fish. and other “vegetable basket” products that are relevant to the daily lives of urban and rural residents.
Pollution-free food standards take full-process quality control as the core, and mainly include three aspects: environmental quality standards of origin, production technology standards and product standards. Pollution-free food standards are mainly formulated with reference to the framework of green food standards.
1. Environmental quality standards for pollution-free food production areas
The production of pollution-free food is first restricted by the quality of the regional environment, that is, it can only be produced in agricultural production areas with a good ecological environment. High quality, safe and pollution-free food. Therefore, environmental quality standards for pollution-free food production areas stipulate various indicators and concentration limits for the air, farmland irrigation water quality, fishery water quality, livestock and poultry breeding water and soil in the production area, as well as concentration limits. First, it emphasizes that pollution-free food must be produced from good sources. Ecological environment areas to ensure the pollution-free and safe final products of pollution-free food; secondly, to promote the protection and improvement of the environment where pollution-free food is produced.
The main difference between environmental quality standards for pollution-free food production areas and environmental quality standards for green food production areas is: different environmental standards have been formulated for different varieties of the same type of pollution-free food products, and there is no or some difference between these environmental standards. There is a very small difference, and its indicators mainly refer to the environmental quality standards of the green food production areas; green food is a common environmental standard for the same type of products, which is more operable.
2. Technical standards for the production of pollution-free food
The control of the production process of pollution-free food is a key link in the quality control of pollution-free food. The technical operating procedures for the production of pollution-free food are based on crop types, The types of livestock and poultry and the production characteristics of different agricultural areas are formulated separately to guide pollution-free food production activities and standardize pollution-free food production, including technical operating procedures for agricultural product planting, livestock and poultry raising, aquaculture and food processing.
Units or individuals engaged in the production of pollution-free agricultural products shall use agricultural inputs in strict accordance with regulations. It is prohibited to use agricultural inputs that are banned or eliminated by the state.
The main difference between technical standards for production of pollution-free food and technical standards for green food production is: technical standards for production of pollution-free food are mainly technical regulations for production of pollution-free food. Only some products have guidelines for the use of production materials. The production technical regulations and standards are only for reference when product certification. Due to the extensive nature of pollution-free food, the technical standards for the production of pollution-free food cannot be adhered to in place. Green food production technical standards include two parts: guidelines for the use of green food production materials and green food production technical regulations. This is the core standard of green food. Green food certification and management focus on adhering to the green food production technical standards in place, and only green food production technology Only when standards are in place can the quality of green food be truly guaranteed.
3. Pollution-free food product standards
Pollution-free food product standards are indicators for measuring the quality of pollution-free food final products. Although it is the same as the national standard for ordinary food, it stipulates the appearance quality and hygienic quality of food, but its hygienic indicators are not higher than the national standard, focusing on safety indicators. The formulation of safety indicators is closely integrated with the current production reality. The standards for pollution-free food products reflect the level of production, management and control of pollution-free food, and highlight the characteristics of pollution-free food that are pollution-free and safe to eat.
The main difference between pollution-free food product standards and green food product standards is that the hygienic indicators of the two are very different. The hygiene indicators of green food products are obviously stricter than the hygienic indicators of pollution-free food products. Take cucumbers as an example: there are 11 hygiene indicators for pollution-free food cucumbers, and 18 hygiene indicators for green food cucumbers; the hygiene requirements for pollution-free food cucumbers are dichlorvos ≤ 0.2 mg/kg, and the hygiene requirements for green food cucumbers are dichlorvos ≤ 0.1 mg/kg.
In addition, green food vegetables also stipulate specific requirements for sensory and nutritional indicators, while pollution-free vegetables do not. Green food has general packaging guidelines, but pollution-free food does not.
In accordance with national laws and regulations and the degree of impact of food on human health and the environment, the product standards and environmental standards of origin of pollution-free food are mandatory standards, and the production technical specifications are recommended standards.
II. National standards for safety and quality of agricultural products
In order to improve the eating safety of vegetables and fruits, ensure product quality, protect human health, develop pollution-free agricultural products, and promote agriculture and rural economy For sustainable development, the General Administration of Quality Supervision, Inspection and Quarantine has specially formulated GB18406 and GB/T18407 for the safety and quality of agricultural products to provide national standards for the environment and product quality of pollution-free agricultural products. The safety and quality of agricultural products are divided into two parts, environmental requirements for the origin of pollution-free agricultural products and safety requirements for pollution-free agricultural products.
(1) Environmental requirements for the place of production of pollution-free agricultural products
The environmental requirements for the place of production of "Safety and Quality of Agricultural Products" GB/T18407-2001 is divided into the following four parts:
1. "Environmental Requirements for the Safety and Quality of Agricultural Products and the Production Areas of Pollution-free Vegetables" (GB/T18407.1-2001)
This standard follows the current national standards for the environmental conditions such as water, air, and soil that affect the production of pollution-free vegetables. The relevant requirements are stipulated based on the actual production of pollution-free vegetables, providing an environmental quality basis for the selection of pollution-free vegetable production areas.
2. "Environmental Requirements for the Safety and Quality of Agricultural Products and the Origin of Pollution-Free Fruits" (GB/T18407.2-2001)
This standard covers the water, air, and soil that affect the production of pollution-free fruits. Environmental conditions such as these are stipulated in accordance with the relevant requirements of current national standards and combined with the actual production of pollution-free fruits, providing an environmental quality basis for the selection of pollution-free fruit production areas.
3. "Environmental Requirements for the Safety, Quality and Pollution-Free Livestock and Poultry Meat Production Areas of Agricultural Products" (GB/T18407.3-2001)
This standard applies to farms and slaughterhouses that affect livestock and poultry production. The location and facilities of the livestock and poultry product processing plants, the drinking water of the livestock and poultry produced, the ambient air quality, the air environment quality of the livestock and poultry farms, the water quality indicators of the processing plants and the corresponding test methods, the epidemic prevention system and disinfection measures are in accordance with the current standards. The relevant requirements are stipulated based on the actual production of pollution-free livestock and poultry. Thereby promoting the improvement of the quality of my country's livestock and poultry products, strengthening product safety and quality management, regulating the market, promoting the development of agricultural product trade, protecting people's health, and safeguarding the legitimate rights and interests of producers, operators and consumers.
4. "Environmental Requirements for the Safety, Quality and Pollution-Free Aquatic Products of Production Areas of Agricultural Products" (GB/T18407.4-2001)
This standard regulates the farms, water quality and production areas that affect the production of aquatic products. The indicators of the substrate and the corresponding test methods are stipulated in accordance with the relevant requirements of the current standards and in combination with the actual production of non-public aquatic products. Thereby standardizing the production environment of pollution-free aquatic products in my country, ensuring the normal growth of pollution-free aquatic products and the safety and quality of aquatic products, and promoting the production of pollution-free aquatic products in my country.
(2) Safety requirements for pollution-free agricultural products
The product safety requirements of "Agricultural Products Safety and Quality" GB18406-2001 are divided into the following four parts:
1. "Safety Requirements for the Safety and Quality of Agricultural Products and Pollution-Free Vegetables" (GB18406.1-2001)
This standard provides limit requirements and test methods for heavy metals, nitrates, nitrites and pesticide residues in pollution-free vegetables. , these limit requirements and test methods adopt current national standards, and also provide method principles for simple determination of pesticide residues developed for supervision and management of pesticide residues in various places, aiming to promote the exploration and improvement of simple determination methods for pesticide residues.
2. "Safety Requirements for the Safety and Quality of Agricultural Products and Pollution-Free Fruits" (GB18406.2-2001)
This standard regulates heavy metals, nitrates, nitrites and pesticides in pollution-free fruits. Limit requirements and test methods are given for residues, and these limit requirements and test methods adopt current national standards.
3. "Safety Requirements for the Safety and Quality of Agricultural Products and Pollution-free Livestock and Poultry Meat" (GB18406.3-2001)
This standard regulates heavy metals and nitrites in pollution-free livestock and poultry meat products. , pesticides and veterinary drug residues are given limit requirements and test methods, and requirements are given for microbial indicators of livestock and poultry meat products. These toxic and hazardous substance limit requirements, microbial indicators and test methods adopt current national standards and related industry standards. standard.
4. "Safety Requirements for the Safety and Quality of Agricultural Products and Pollution-Free Aquatic Products" (GB18406.4-2001)
This standard covers the sensory, freshness and microbiological indicators of pollution-free aquatic products. Requirements have been made and corresponding test methods have been given. These requirements and test methods adopt current national standards and relevant industry standards. Environmental Standards of Origin (Table of Contents and Abstract)
Overview of Organic Food
Article Source: Release Date: 2005-03-13
Organic food is produced through organic agriculture System-based premise, organic agriculture is a production system that does not use chemically synthesized fertilizers, pesticides, growth regulators, livestock and poultry feed additives and other substances, nor does it use genetically engineered organisms and their products. Its core is to establish and restore agricultural ecology. Systematic biodiversity and virtuous cycle to maintain sustainable development of agriculture.
The International Federation of Organic Agriculture Movements (IFOAM) defines organic agriculture as:
Organic agriculture includes all agricultural production systems that can promote environmental, social and economic development. These systems focus on farmland soil fertility as the key to successful production. By respecting the natural capabilities of plants, animals and landscapes, the goal is to achieve the highest quality in all aspects of agriculture and the environment. Organic agriculture greatly reduces external material inputs by prohibiting the use of chemically synthesized fertilizers, pesticides and medicines, and instead uses powerful natural laws to increase agricultural yields and disease resistance. Organic agriculture adheres to principles that are universally acceptable around the world and is implemented based on local socioeconomic, geographical climate and cultural backgrounds. Therefore, IFOAM emphasizes and operates the development of self-supporting systems at local and regional levels. It can be seen from this definition that the purpose of organic agriculture is to achieve the coordinated development of the three major benefits of environment, society and economy. Organic agriculture attaches great importance to the quality of local soil, the circulation of nutrients within the system, the need for agricultural production to follow the laws of nature, and the principle of adapting measures to local conditions. In the organic agricultural production system, crop straw, livestock and poultry manure, leguminous crops, green manure and organic waste are the main sources of soil fertility; crop rotation and various physical, biological and ecological measures are the main means to control weeds, diseases and pests means. The establishment of an organic agricultural production system requires an organic conversion process.
The most significant difference between organic food and other domestic high-quality foods is that the former absolutely prohibits the use of pesticides, chemical fertilizers, hormones and other synthetic substances in their production and processing, while the latter allows limited use of these substances. substance. Therefore, the production of organic food is much more difficult than other foods, and a new production system needs to be established and corresponding alternative technologies adopted. Organic food is a type of environmentally friendly, safe food that is truly natural, nutritious, and of high quality.