To produce organic processed foods:

• Physical and biological functions is allowed
• Avoid the use of chemically synthesized food additives and chemical agents
• Preserving the characteristics of organic plants and organic livestock products as ingredients in the manufacturing and processing process
• The use of food additives shall be the minimum necessary.
• Organic plants, organic processed foods and organic livestock products used for ingredients shall be controlled not to be mixed with other plants and livestock products or processed foods.
• Ionizing radiation shall not be used for pest and disease control, the foods preservation or sanitation.

• Processing techniques are based on mechanical, physical and organic processes.
• Radiation technique and the use of GMOs, products derived from them and their by-products are prohibited.
• The materials used in the filtering process must not contain asbestos, nor substances not listed in the standards.
• Also concerning the extraction process, only solvents must be used such as water, ethanol, carbon dioxide, nitrogenous and carboxylic acids.

The following preservation and storing techniques are admitted:

• Ambient temperature
• Refrigeration
• Deep-freezing
• Freezing
• Lyophilization
• Controlled and modified atmosphere (CO2, O2, O3, N2)
• Moisture variation
• Cooking
• UV rays
• Pasteurization
• Heat sterilization
• Heat and vacuum concentration
• Cryoconcentration
• Membrane concentration
• Vacuum creation
• Salt
• Oils
• Sugars
• Lactic acid
• Sulphur dioxide

• Organic products shall be protected from co-mingling with non-organic products.
• Organic and non-organic products shall not be stored and transported together except when labelled or physically separated.
• Ethylene gas is permitted for ripening.

Besides storage at ambient temperature, the following special conditions of  storage are permitted

• Controlled atmosphere
• Cooling
• Freezing
• Drying
• Humidity regulation

• In cases where an ingredient of organic agriculture origin is not available in sufficient quality or quantity, the certification programme may authorise use of non organic raw materials subject to periodic re-evaluation. Such non-organic raw material shall not be genetically engineered.
• The same ingredient within one product shall not be derived both from an organic and non-organic origin.
• Water and salt may be used in organic products.
• Minerals (including trace elements), vitamins and similar isolated ingredients shall not be used.
• Preparations of micro-organisms and enzymes commonly used in food processing may be used, with the exception of genetically engineered micro-organisms and their products.
• The use of additives and processing aids shall be restricted.

The following kinds of processes are approved :

• Mechanical and physical
• Biological
• Smoking
• Extraction
• Precipitation
• Filtration
• Extraction shall only take place with water, ethanol, plant and animal oils, vinegar, carbon dioxide, nitrogen or carboxylic acids. These shall be of food grade quality, appropriate for the purpose.
• Irradiation is not allowed.
• Filtration substances shall not be made of asbestos nor may they be permeated with substances which may negatively affect the product.

• Genetically modified organisms (GMOs) and products produced from or by GMOs should not be used in organic farming or in the processing of organic products.

Principles applicable to processing of organic food

• Organic processed products should be produced by the use of processing methods which guarantee that the organic integrity and vital qualities of the product are maintained through all stages of the production chain.
• The production of organic food should be mainly from organic agricultural ingredients, except where an ingredient is not available on the market in organic form)
• Food produced from in-conversion crops shall contain only one crop ingredient of agricultural origin.
• The restriction of the use of food additives, of non-organic ingredients with mainly technological and sensory functions and of micronutrients and processing aids
• only additives, processing aids, flavourings, water, salt, preparations of micro-organisms and enzymes, minerals, trace elements, vitamins, as well as amino acids and other micronutrients in foodstuffs for particular nutritional uses may be used
• The exclusion of substances and processing methods that might be misleading regarding the true nature of the product;
• The processing of food with care, preferably with the use of biological, mechanical and physical methods

Processing methods shall be the following:

• Mechanical, physical or biological (e.g. fermentation and smoking) and
• Minimize the use of non-agricultural ingredients, food additives and processing aids.

Food additives and processing aids shall only be used to maintain

1. nutritional value
2. food quality or stability
3. composition, consistency and appearance

• Organic products shall be packaged with materials that prevent  commingling, contamination and pest infestationand do not cause a loss of organic integrity.
• Any materials in contact with food shall be clean and of food-grade quality.
• Washing and disinfecting operations for equipment and surfaces coming into contact with food shall be followed by double rinsing with potable water, to ensure that they are free from cleaning-product residues.
• Organic products, in accordance with this standard, shall be segregated or otherwise protected at all times (i.e.storage, bulk and unbound stages) from non-organic products, to prevent commingling.