BAKERIES AND BAKED PRODUCTS

• Ingredients from uncertified sources may include water, salt and yeasts (where unavailable in organic form).
• Yeasts shall not be sourced from GE processes or products and all sanitary and other steps shall be taken.
• Enzymes are allowed.
• Emulsifiers and other processing aids are allowed.
• Emulsifiers such as lecithin shall not be sourced from GMO soy. Verification shall be required when using uncertified emulsifi ers and other ingredients to ensure they are not products of GE.
• Organic products shall not be processed in the same production unit areas (such as preparation, mixing,r aising and cooking units) at the same time as uncertified products.

OILS AND MARGERINES

• Extraction shall be of a physical nature (heating, pressing, hammering)
• In the case of blends or mixtures, at least 95% of all ingredients shall come from certified organic sources
• Enrichment agents may be added in accordance with appropriate regulation
• Retinol (Vitamin A) and Calciferol (Vitamin D) are permitted.

SPICES, TEA, COFFEE, SUGAR AND HERBS

• Spices, tea and coffee shall be harvested, dried, extracted, processed, etc in a manner which ensures no contamination with products prohibited under this Standard. This includes prohibition of pest control
• chemicals in storage or at time of transport (including port containers).

WINE

• Sulphur dioxide is permitted for wine but shall fall below the levels specified in the Australian wine standard. As a guide, SO2 should not exceed 125 PPM in wines.