- About us
- Act, Regulations and Approved Specification Manuals
- CAEQ Accreditation
- Québec Reserved Designations and Added-Value Claims
- What intellectual property tool would best enhance your products?
- The Act respecting reserved designations and added-value claims
- Advantages of the act respecting reserved designations and added-value claims
- Categories of reserved designations provided for in Québec
- Reserved designations: one of many commercial identification strategies
- Applications for Recognition under Examination
- Questions around the notion of terroir
- Quebec Recognized Reserved Designations
- Register of Quebec Recognized Reserved Designations
- Organic Designation
- Québec Organic Designation Specification Manual
- Information for consumers
- Information for operators
- Logo BIO Québec
- Accredited or Recognized Certification Bodies
- Frequently Asked Questions
- List of Quebec Operators Whose Status of Holder of a Certification Has Been Removed
- PGI-Agneau de Charlevoix
- Useful Links
Processing and preparation
When must processors wishing to market their products as "organic" be certified?
Regardless of where they are located, any operator involved in food processing must apply for certification to a body accredited by the competent authority for the products it markets.
I am a small processor, do I also need to be certified?
Yes, and this applies regardless of your annual sales and the number of products to be certified.
What are the costs of an organic certification?
Each certification body has its own fee schedule. Please contact them for more information on their services and prices.
What are the requirements in regard to preparation processes?
The preparation methods should be mechanical, physical or biological. They should minimize the use of ingredients and additives for a non-agricultural origin. Additives and processing aids can be added to a product to maintain its nutritional value, to improve its conservation or its natural stability and to provide it with a composition, consistency and appearance that will not to deceive consumers regarding its nature, substance and quality.
The transformation of maple syrup products (butter, maple sugar, taffy, etc.) must be made by processes that meet the organic preparation requirements. No other product should be added to the syrup or other maple products during processing to improve taste, texture or appearance. The use of cones is acceptable if they represent less than 5% of the final product and are guaranteed GMO free.
Please consult the Québec Organic Certification Reference Manual for more details.