List of Apendices

Appendix I. List of Participants/Liste des Participants/Lista de Participantes
Appendix II. Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods (At Step 8 of the Procedure)
Appendix III. Draft Recommendations for the Labelling of Foods that can cause Hypersensitivity (Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (at Step 8 of the Procedure)
Appendix IV. Draft Amendment to the Standard for Quick Frozen Fish Sticks (Fish Fingers) Fish Portions and Fish Fillets-Breaded or in Batter (At Step 8 of the Procedure)
Appendix V. Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods
Appendix VI. Draft Recommendations for the Labelling of Foods that can cause Hypersensitivity (Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (at Step 6 of the Procedure)
Appendix VII. Proposed Draft Recommendations For The Labelling Of Food Obtained Through Biotechnology (Proposed Draft Amendment To The General Standard For The Labelling Of Prepackaged Foods) (At Step 5 of the Procedure)
Appendix VIII. Proposed Draft Recommendations for the Labelling of Foods Obtained Through Biotechnology (Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (At Step 3 of the Procedure)
Appendix IX. Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods (At Step 3 of the Procedure)
Appendix X. Proposed Draft Recommendations for the Use of Health Claims (At Step 3 of the Procedure)
Appendix XI. Proposed Draft Amendment to the Guidelines on Nutrition Labelling (At Step 3 of the Procedure)

Appendix I. List of Participants/Liste des Participants/Lista de Participantes

Chairperson/	Dr. Anne MacKenzie
Présidente:	Associate Vice-President
	Science Evaluation
	Canadian Food Inspection Agency
	59 Camelot Drive
	Nepean, Ontario K1A 0Y9
	Tel.: (613)225-2342
	Fax: (613)226-6638
	Internet: [email protected]

ARGENTINA/ARGENTINE

Juan Carlos Ramirez
Coordinador Productos Ecologicos
Servicio Nacional de Sanidad y Calidad Agroalimentaria
Av. Paseo Colon 367 3/ piso Fte.
1063 Buenos Aires
Tel.: +54 1 3115645/3124050
Fax: +54 1 3115645/3124050

Dra. Andrea Calzetta Resio
Supervisor Técnico de Aprobación de
Productos Alimenticios
Servicio Nacional de Sanidad y Calidad
Agroalimentaria
Av. Paseo Colón 367 3/ piso Fte.
1063 Buenos Aires
Tel.: +54 1 3454110/4112/int. 1305
Fax: +54 1 3343207
E-mail: [email protected]

AUSTRALIA/AUSTRALIE

Mr. Peter Tough
(Head of Delegation)
Manager, Australia NZ Standards Development
Australia New Zealand Food Authority
Box 7186
Canberra Mail Centre ACT 2610
Tel.: +61 2 62712222
Fax: +61 2 62712278
E-mail: [email protected]

Ms. Ruth Lovisolo
Manager
Food Standards Policy Section
Australian Quarantine and Inspection Service
GPO Box 858
Canberra City ACT 2601
Tel.: +61 2 62725112
Fax: +61 2 62723103
E-mail: [email protected]

Mr. Frank Lee
Scientific Affairs Manager
Goodman Fielder Ltd.
P.O. Box 1
Summer Hill, NSW 2130
AUSTRALIA
Tel.: +61 2 97973514
Fax: +61 2 97989339
E-mail: [email protected]

Mr. Rod May
Organic Produce Advisory Committee
RMB 1299
Blampied, VIC 3364
AUSTRALIA
Tel.: +61 3 53457342
E-mail: [email protected]

AUSTRIA/AUTRICHE

Dr. Gertraud Fischinger
(Head of Delegation)
Federal Chancellery, Dep. VI
Radetzkystrasse 2
A-1031 Vienna
Tel.: +43 1 71172/4114 - Fax: +43 1 7137952
E-mail: [email protected]

Dr. Volker Viechtbauer
Red Bull GmbH
Brunn 115
A-5330 Fuschl am See, AUSTRIA
Tel.: +43 662 6582/67
Fax: +43 662 6582/68
E-mail: volker [email protected]

BELGIUM/BELGIQUE/BELGICA

Roland Marijnissen
(Chef de délégation)
Ministère de la Santé Publique
Inspection Générale des Denrées Alimentaires
CAE - Quartier Esplanade 11^ième étage
Boulevard Pachéco 19, boîte 5
Bruxelles 1010
Tel.: +32 2 2104843
Fax: +32 2 2104816
E-mail: [email protected]

BRAZIL/BRESIL/BRASIL

Mr. Nestor Forster Junior
(Head of Delegation)
Second Secretary - Embassy of Brazil
450 Wilbrod Street
Ottawa, Ontario K1N 6M8, CANADA
Tel.: (613)237-1090
Fax: (613)237-6144
E-mail: [email protected]

Mr. Paulo Roberto André
Ministry of Agriculture and Supply
Esplanada des Ministérios, Bloco Anexo, 4^o
Andar, Saba 422, SECAR/DIPOA
Brasilia/DF.CEP. 70.530.900, BRAZIL
Tel.: +55 61 2182171
Fax: +55 61 2269850

Ms. Antônia de Aquino
Food Assistant - Ministry of Health
Esplanada dos Ministérios
Bloco G - 8/ Andar -
Brasília 70.058-900, BRAZIL
Tel.: +55 61 3152166
Fax: +55 61 3152727
E-mail: [email protected]

Mr. Luiz Antônio Barreto de Castro, PhD
Alternate Head
Secretario Executivo
Esplanada dos Ministérios BI E sala 316
Brasilia - DF - CEP 70067-900, BRAZIL
Tel.: +55 61 2265949/3177895/3177822
Fax: +55 61 3177881
E-mail: [email protected]

Ms. Marília Regini Nutti
Alternate Head
Director, Brazilian Agricultural Research Company
(EMBRAPA)
Av. das Américas 29501
23020-470 Guaratiba
Rio de Janeiro, RJ
Tel.: +55 21 4101350
Fax: +55 21 4101090
E-mail: [email protected]

Sílvia M. Yokoyama
Regulatory Affairs Supervisor - L.A.
Brazilian Association of Food Industry
Rua Paes Leme, 524 - 14/
05424-904 - São Paulo - SP
Tel.: +55 11 8176048
Fax: +55 11 2121974
E-mail: [email protected]

CAMEROON/CAMEROUN/CAMERUN

Ngassam Célestin
Conseiller Économique
Haut-Commissariat du Cameroun
170 Clemow Ave.
Ottawa, Ontario K1S 2B4, CANADA
Tél.: (613)236-1522
Rés: (613)731-4840/236-3885

CANADA

Gerry Reasbeck
(Head of Delegation)
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel.: (613)225-2342
Fax: (613)228-6611

Pat Steele
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel.: (613)225-2342
Fax: (613)228-6611

Dr. Margaret Cheney
Chief, Nutrition Evaluation Division
Health Canada
3rd Floor, Sir Frederick Banting Building
LOCATOR #2203A
Ottawa, Ontario K1A 0L2
Tel.: (613)957-0352
Fax: (613)941-6636

Margaret Kenny
Associate Director
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel.: (613)228-6696 ext. 4185
Fax: (613)228-6604
E-mail: [email protected]

Tom Hauschild
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel.: (613)225-2342 ext. 4719
Fax: (613)228-6632
E-mail: [email protected]

Maria Andruczyk
Label and Complaints Investigations Officer
Canadian Food Inspection Agency
Fish Inspection Directorate
59 Camelot Drive
Nepean, Ontario K1A 0YA
Tel.: (613)225-2342 ext. 4557
Fax: (613)228-6654
E-mail: [email protected]

Arthur Marcoux
Conseiller, produits d'origine végétale
Gouvernement du Québec
MinistFre de l'Agriculture, des PTcheries et de l'Alimentation
Direction des normes et des programmes " la qualité des aliments et " la santé animale
200, chemin Ste-Foy, 11^e étage
Québec (Québec) G1R 4X6
Tel.: (418)646-8371
Fax: (418)644-3049

Mike Dolinski
Alberta Ministry of Agriculture
Room 304 J.G.
O'Donoghue Bldg. 7000 113 Street
Edmonton, Alberta T6H 5T6
Tel.: (403)422-4873
Fax: (403)422-0783

Pam Bensimon
FCPMC
Director
Scientific and Regulatory Affairs
885 Don Mills Road, Suite 301
Don Mills, Ontario M3C 1V9
Tel.: (416)510-8024 ext. 2228
Fax: (416)510-8023
E-mail: [email protected]

Ms. Paulette G. Vinette
President & CEO
Canadian Soft Drink Association
55 York Street - Room 330
Toronto, Ontario M5J 1R7
Tel.: (416)362-2424
Fax: (416)362-3229
E-mail: [email protected]

Barry L. Smith
Industry Representative
Canadian Soft Drink Assn.
57 Hodgson Court
Kanata, Ontario K2K 2T4
Tel.: (613)591-9844
Fax: (613)599-4614
E-mail: [email protected]

Eunice Chao
FCPMC
Senior Nutrition Scientist
Kellogg Canada Inc.
6700 Finch Avenue West
Etobicoke, Ontario M9W 5P2
Tel.: (416)675-5238
Fax: (416)675-5211
E-mail: [email protected]

Peter A. Pink
FCPMC
Professional & Regulatory Services Manager
(Proctor & Gamble Inc.)
P.O. Box 355, Station A
4711 Yonge Street
Toronto, Ontario M5W 1C5
Tel.: (416)730-4782
Fax: (416)730-4449
E-mail: [email protected]

Audrey Baran
Canadian Organic Growers (Ottawa Chapter)
P.O. Box 2176
Almonte, Ontario K0A 1A0
Fax: (613)256-7155

Anne Macey
Canadian Organic Growers
106 Old Scott Road
Salt Spring Island, B.C. V8K 2L6
Tel.: (250)537-5511
Fax: (250)537-2681
E-mail: [email protected]

Timothy Finkle
Vice President - National Dairy Council of Canada
221 Laurier Avenue East
Ottawa, Ontario K1N 6P1
Tel.: (613)238-4116 - Fax: (613)238-6247
E-mail: [email protected]

Gail Ewan
Assistant Director, Nutrition
Dairy Farmers of Canada
1801 McGill College Ave. 7000
Montreal, Quebec H3A 2N4
Tel.: (514)284-1092 - Fax: (514)284-0449
E-mail: [email protected]

Réjean Bouchard
Assistant Director
Dairy Farmers of Canada
75 Albert Street, Suite 1101
Ottawa, Ontario
Tel.: (613)236-9997 - Fax: (613)236-0905

Shelley MacInnis
Assistant Director of Policy
Dairy Farmers of Canada
75 Albert Street, Suite 1101
Ottawa, Ontario
Tel.: (613)236-9997

Erina de Valk
Further Poultry Processors Association
of Canada (FPPAC)
203-2525 St. Laurent Blvd.
Ottawa, Ontario K1H 8P5

Mr. Bob Ingratta
Crop Protection Institute
c/o Monsanto Canada Inc.
350-441 MacLaren Avenue
Ottawa, Ontario K2P 2H3
Tel.: (613)234-5121 - Fax: (613)234-2063
E-mail: [email protected]

Gloria Shanks
AAIA Coordinator
National Anaphylaxis Committee
20 South Road
Doaktown, N.B. E0C 1G0
Tel.: (506)365-4501 - Fax: (506)365-4501

Mary Allen
AAIA Sole Committee on Food Labelling
Allergy/Asthma Information Association
7 Eastern Drive
Aylmer, Québec J9H 2K8
Tel.: (819)684-4767 - Fax: (613)591-7428

Duff Steele
Technical Director, Canadian Nut Council
c/o Bestfoods Canada Inc.
401 The West Mall
Toronto, Ontario M9C 5H9
Tel.: (416)620-2387 - Fax: (416)620-3583
E-mail: [email protected]

Mr. Christopher Kyte
President
Food Institute of Canada
1600 Scott Street, Suite 415
Ottawa, Ontario K1Y 4N7
Tel.: (613)722-1000 - Fax: (613)722-1404
E-mail: [email protected]

Brewster Kneen
Convenor, British Columbia Biotechnology Circle
P.O. Box 3028
Mission, B.C. V2V 4J3
Tel.: (604)820-4270 - Fax: (604)820-4270
E-mail: [email protected]

Ms. Katharine E. Gourlie
Katharine Gourlie Associates
Regulatory and Strategic Consultants
171 James Street
Ottawa, Ontario K1R 5M6
Tel.: (613)236-4033 - Fax: (613)236-1958

Elisabeth Sterken
Director,Infant Feeding Action Coalition Canada
6 Trinity Square
Toronto, Ontario M5G 1B1
Tel.: (416)595-9819 - Fax: (416)591-9355
E-mail: [email protected]

Robert McMaster
Executive Director, Natural Affairs Action Group
247-3044 Bloor Street West
Toronto, Ontario M8X 1C4
Tel.: (416)207-0887 - Fax: (416)207-0727
E-mail: [email protected]

Dr. Richard Wolfson
Health Advisor, Natural Law Party of Canada
500 Wilbrod Street
Ottawa, Ontario K1N 6N2
Tel.: (613)565-1838 - Fax: (613)565-6546
E-mail: [email protected]

Raphael Thierrin
Website Designer & Organic Industry Consultant
Ecobio Design and Business Services
Calgary, Alberta
Tel.: (403)686-3310
E-mail: [email protected]

John Henning
Assoc. Prof., McGill University
Dept. Of Agr. Economics
Ste. Anne de Bellevue
Québec (Québec) H9X 3V9
Tel.: (514)398-7826
Fax: (514)398-8130
E-mail: [email protected]

CHILE/CHILI

Cecilia Castillo Lancellotti
Jefe de Nutrición - Ministerio de Salud
Mac Iver 541, Santiago, CHILE
Tel.: +41 22 6300481/6300500
Fax: +41 22 6300507/6382238
E-mail: [email protected]

CHINA/CHINE

Zhu Guangpei (Head of Delegation)
Deputy Director General
State Administration of Import & Export
Commodity Inspection (SACI)
10A, Chaowai Da Jie, Chaoyang District, Beijing
100020 P.R. OF CHINA
Tel.: +86 10 65993809 - Fax: +86 10 65993849
E-mail: [email protected]

Wang Yuezhong
Chief Inspector
Shandong Import & Export Commodity Inspection Bureau
70, Qutangxia Road, Qingdao, P.R. of China
Qingdao, P.R. of China 266002
Tel.: 86 532 2674474 - Fax: 86 532 2670025
E-mail: [email protected]

COTE D'IVOIRE

Kouadio Kouakou
Conseiller Économique
Ambassade de Côte d'Ivoire
9, av. Marlborough
Ottawa, Ontario K1N 8E6, CANADA
Tel.: (613)236-9910/236-9919
Fax: (613)563-8287

CUBA

Orlando Ruqué Marti
Lic. Quimico - Analista Superior
Direccion Aseguramiento de la Calidad
Ministerio Industria Pesquera
5^TA Ave. Y 248, Barlovento
Playa, C. Habana, CUBA
Tel.: +53 7 297294 - Fax: +53 7 249168
E-mail: [email protected]

Lic. Celestino F. Iglesias Ayora
Director - Center Nacional de Envases y Embalaias
Ave. del Bosque No. 121
Nuevo Vedado
Cludad de la Habana, CUBA
Tel.: +53 7 810197 - Fax: +53 7 333150

DENMARK/DANEMARK/DINAMARCA

Ms. Eeva-Liisa Østergaard
(Head of Delegation)
Head of Division
Danish Veterinary and Food Administration
Rolighedsvej 25
DK-1958 Frederiksberg C
Tel.: +45 33956164 - Fax: +45 33956060
E-mail: [email protected]

Mr. Per Faurholt Ahle
Expert - Danish Plant Directorate
Skovbrynet 20
DK-2800 Lyngby
Tel.: +45 45966600 - Fax: +45 45966615
E-mail: [email protected]

Mr. Jørgen Hald Christensen
Head of Section, Danish Dairy Board
Frederiks Alle 22
DK-8000 Aarhus C
Tel.: +45 87312000 - Fax: +45 82312001
E-mail: [email protected]

Ms. Helle Emsholm
Head of Section
Danish Veterinary and Food Administration
Rolighedsvej 25
DK-1958 Frederiksberg C
Tel.: +45 33956194 - Fax: +45 33956001
E-mail: [email protected]

Ms. Pia Valentin Mortensen
Head of Section
Danish Veterinary and Food Administration
Rolighedsvej 25
DK-1958 Frederiksberg C
Tel.: +45 33956166 - Fax: +45 33956060
E-mail: [email protected]

FINLAND/FINLANDE/FINLANDIA

Mr. Tero Tolonen
Senior Officer, Ministry of Agriculture and Forestry
P.O. Box 232
00171 Helsinki
Tel.: +358 9 1603405 - Fax: +358 9 1602443
E-mail: [email protected]

FRANCE/FRANCIA

Patrice Dauchet
Chef de délégation
Ministère Économie, Finances et Industrie
59 Boulevard Vincent Auriol
75703 Paris Cedex 13
Tel.: +33 1 44972965 - Fax: +33 1 44973037

M. Hervé Reverbori
Ministère de l'Agriculture et de la Pêche
Direction Générale de l'Alimentation
251, rue de Vaugirard
75732 Paris Cedex 15
Tel.: +33 1 49555584 - Fax: +33 1 49555948

Jean Rodesch
Directeur des Affaires Européennes
Groupe Pernod Ricard
45, rue de Trèves
B-1040 Bruxelles, BELGIQUE
Tel.: +32 2 2301758 - Fax: +32 2 2300288
E-mail: [email protected]

Mme Françoise Costes
Chargée de missions scientifiques
et réglementaires - ATLA
34, rue de Saint-Pétersbourg
75382 Paris Cedex 08
Tel.: +33 1 49707272 - Fax: +33 1 42806362

Mme Marie-Odile Gailing
Responsable Affaires Scientifiques
et Reglementaires
Nestlé France
7, Boulevard Pierre Carle
BP. 900 Noisiel
77446 Marne-La-Vallée Cedex 02
Tel.: +33 1 60532040 - Fax: +33 1 60535465
E-mail: [email protected]

Anne-Laure Gassin
Directeur, Nutrition - Europe, Kellogg's
93118 Rosny-sous-Bois Cedex
Tel.: +33 1 49350181 - Fax: +33 1 49350111
E-mail: [email protected]

M. Hervé La Prairie
President
International Federation of Organic
Agriculture Movements (IFOAM)
Menehy Bihan
F-29460 Daoulas
Tel.: +33 2 98258604 - Fax: +33 2 98258976
E-mail: [email protected]

Annie Loc'h
Affaires Reglementaires - Groupe Danone
7, rue de Téhéran
Paris 75008
Tel.: +33 1 44352232 - Fax: +33 1 44352445
E-mail: [email protected]

GERMANY/ALLEMAGNE/ALLEMANIA

Mr. Gerhard Bialonski
(Head of Delegation)
Regierungsdirektor
Bundesministerium für Gesundheit
Am Propsthof 78 a
D-53108 Bonn
Tel.: +49 228 9414130 - Fax: +49 228 941 4947

Prof. Dr. Hildegard Przyrembel
Director and Professor
Federal Insitute for Health Protection of Consumers and Veterinary Medicine
Thielallee 88-92 - 14195 Berlin
Tel.: +49 30 84123221 - Fax: +49 30 84123715
E-mail: [email protected]

Dr. Marcus Girnau
Adviser
Südzucker AG Mannheim/Ochsenfurt
Forchheimer Str. 2
D-90425 Nürnberg
Tel.: +49 911 9344460 - Fax: +49 911 9344560

Thomas Kuetzemeier
Managing Director, German Dairy Association
137 Meckenheimer Allee, 53115 Bonn
Tel./Fax: +49 228 982430
E-mail: v.d.m.bt-online.de

Ms. Angelika Mrohs
Managing Director, Bund für Lebensmittelrecht und Lebensmittelkunde e.V.
Godesberger Allee 157
53175 Bonn
Tel.: +49 228 819930 - Fax: +49 228 375069
E-mail: [email protected]

HUNGARY/HONGRIE/HUNGRIA

Prof. Peter A. Biacs
(Head of Delegation)
General Director, Central Food Research Institute
Herman Otto ut 15
P.O. Box 393 - Budapest H-1022
Tel/Fax: +36 1 1558991
E-mail: [email protected]

INDIA/INDE

Devdas Chhotray
Joint Secretary
Ministry of Food Processing Industries
Government of India
Panchsheel Bhawan - Azad Kranti Marg
New Delhi 110 049
Tel.: +91 11 6492476 - Fax: +91 11 6493228
E-mail: [email protected]

Dr. Sri Ram Khanna
Hony Mng. Trustee
(1)Voluntary Organisation in Interest of
Consumer Education (Voice)
F-71, Lajpat Nagar-II, New Delhi-110024
Tel.: +91 11 6918969/6315375
Fax: +91 11 4626189
E-mail: [email protected]
(2)108 Golf Links, New Delhi 110003
Tel.: +91 11 4620455

INDONESIA/INDONESIE

Doddy Hidajat
Industrial & Trade Attache
Embassy of Indonesia
55 Parkdale Avenue
Ottawa, Ontario K1Y 1E5, CANADA
Tel.: (613)799-4665 - Fax: (613)724-1105
E-mail: [email protected]

ITALY/ITALIE/ITALIA

Mr. Ciro Impagnatiello
Ministère des politiques agricoles
Via XX Settembre, 20
00187 Rome
Tel.: +39 6 46655016/46656510
Fax: +39 6 4880273

Dott. Ferdinando Menconi
Federalimentale
Viale Pasteur, 10
00144 Rome
Tel.: +39 6 5903450 - Fax: +39 6 5903342

Mr. Luca Ragaglini
A.I.D.I. (Associazione Industrie Dolciarie Italiane)
Via Barnaba Oriani 92
00197 Rome
Tel.: +39 6 8091071 - Fax: +39 6 8073186

JAPAN/JAPON

Hiroaki Hamano
Technical Adviser
Japan Food Hygiene Association
2-6-1, Jingumae, Shibuya-ku
Tokyo 150
Tel.: +81 3 34032112 - Fax: +81 3 34780059

Prof. Dr. Norimasa Hosoya
Food Sanitation Investigation Council
(Jap. Health & Nutrition Food Assoc.)
6-1 Jingumae, 2-chome - Shibuya
Tokyo 150
Tel.: +81 3 54108231 - Fax: +81 3 54108235

Yoichi Ishida
General Manager
Japan Dairy Products Association
1-14-19, Kudan-kita - Chiyoda-ku
Tokyo 102-0073
Tel.: +81 3 32644131 - Fax: +81 3 32644139

Hiroshi Ito
Director, Office of Sustainable Agriculture
Agricultural Production Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1, Kasumigaseki - Chiyoda-ku - Tokyo 100
Tel.: +81 3 35936495 - Fax: +81 3 35020869

Toshiro Kawashima
Deputy Director, Livestock Farming Division
Livestock Industry Bureau
Ministry of Agriculture, Forestry
and Fisheries (MAFF)
1-2-1 Kasumigaseki - Chiyoda-ku - Tokyo 100-8950
Tel.: +81 3 35028111 ext. 4466
Fax: +81 3 35028205
E-mail: [email protected]

Keizo Mitani
Deputy General Manager, Planning & Research Dept., Japan Food Industry Center
6-18 Kamimeguro 3-Chome - Meguro-ku
Tokyo 153-0051
Tel.: +81 3 37162892 - Fax: +81 3 37162700

Michiko Momma
(Science and Technology Agency)
Senior Specialist
Office of Resources, Policy Division
Science and Technology Policy Bureau
2-2-1 Kasumigaseki Chiyoda-ku
Tokyo 100-8966
Tel.: +81 3 35815271 - Fax: +81 3 35815199

Hidenori Murakami
Director, Standard and Labelling Division
Foods and Marketing Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki - Chiyoda-ku
Tokyo 100-8950
Tel.: +81 3 35014094 - Fax: +81 3 35020438

Noriya Nakajima
Chief, Inspection and Guidance Section
Inspection and Guidance Division
Pharmaseutical and Medical Safety Bureau
1-2-2, Kasumigaseki - Chiyoda-ku
Tokyo 100-8045
Tel.: +81 3 35952436 - Fax: +81 3 35031043

Akihiko Nishiyama
Director for International Standardization
Standards and Labelling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku - Tokyo 100-8950
Tel.: +81 3 35028111 ext. 4864
+81 3 35078592 DIRECT
Fax: +81 3 35020438

Hiroshi Takimoto
Ministry of Health and Welfare
Senior Veterinary Officer, Office of Health Policy
on Newly Developed Foods
Environmental Health Bureau,
Ministry of Health and Welfare
1-2-2, Kasumigaseki, Chiyoda-ku - Tokyo 100-8045
Tel.: +81 3 35031711 ext. 2458
Fax: +81 3 35037965

Kyoko Sato
Standards and Labelling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1, Kasumigaseki
Chiyoda-ku - Tokyo 100
Tel.: +81 03 35028111 ext. 4863
Fax: +81 03 35020438

Mamoru Tawaratsumida
Chief, Animal Production Division
Livestock Industry Bureau
Ministry of Agriculture Forestry and Fisheries (MAFF) - 1-2-1, Kasumigaseki
Chiyoda-ku - Tokyo 100-8950
Tel.: +81 3 35028111 ext. 4547
Fax: +81 3 35013777

Kaoru Tokutsu
Deputy Director, Food Sanitation Division
Environmental Health Bureau
Ministry of Health and Welfare
1-2-2, Kasumigaseki
Chiyoda-ku - Tokyo 100-8045
Tel.: +81 3 35031711 ext. 2447
Fax: +81 3 35037965
E-mail: [email protected]

KOREA, REPUBLIC OF/REPUBLIQUE DE COREE/REPUBLICA DE COREA

Young-Soo Ahn
Deputy Director
Ministry of Agriculture and Forestry
1. Joongang-dong, Kwachonsi
Kyunggido 427-760
Tel.: +82 2 5037284 - Fax: +82 2 5072306
E-mail: [email protected]

Hae-Rang Chung
Senior Researcher, Korea Institute of Food Hygiene
57-1, Noryangjin-dong, Dongjak-ku
Seoul 156-050
Tel.: +82 2 8262100 - Fax: +82 2 8241762
E-mail: [email protected]

Hee-Jung Lee
Researcher, Ministry of Health and Welfare
1. Joongang-dong, Kwachonsi
Kyunggido 427-760
Tel.: +82 2 5003000 - Fax: +82 2 5037534
E-mail: [email protected]

Kwang-Ha Lee
Assistant Manager, National Agricultural Product Inspection Office
Anyangsi - Kyunggido 430-016
Tel.: +82 2 343460126 - Fax: +82 2 343460903
E-mail: [email protected]

Prof. Dr. Sang-Mok Sohn
Director, Research Institute of Organic Agriculture
Dan Kook University - Cheonan 330-714
Tel.: +82 417 5503633 - Fax: +82 417 5531618
E-mail: [email protected]

Chong-Hyuk Suh
Research Director and Advisor to the Minister
KREI - Hoegi-dong.Dongdaemungu
Seoul 130-710
Tel.: +82 2 5037276 - Fax: +82 2 5037249

MALAYSIA/MALAISIE/MALASIA

Dr. T. Thiagarajan
(Head of Delegation)
Regional Manager (Americas)
Palm Oil Research Institute of Malaysia
1900, 24th Street N.W.
Washington, D.C. 20008, U.S.A.
Tel.: (202)328-2794 - Fax: (202)332-2902
E-mail: [email protected]

Dr. Latiffah A. Latiff
Medical Officer of Health, Ministry of Health
101-301, Block C, Business Centre
Jalan SS611, Kelana Jaya, Petaling Jaya
Selangor 47301,MALAYSIA
Tel.: (613)704-5333 - Fax: (613)705-1458
E-mail: [email protected]

Mohd. Salleh Kassim
Executive Director, Malaysian Palm Oil Council of America, Inc. - Americas Region
John Hancock Center, Suite 2644
875 N. Michigan Avenue, Chicago, IL 60611.
Tel.: (312)944-3180 - Fax: (312)944-1272
E-mail: [email protected]

MEXICO/MEXIQUE

Juan Antonio Dorantes Sanchez
(Head of Delegation)
Standardization Director
General Bureau of Standards (DGN) Secofi
Av. Puente de Tecamachalco #6
Lomas de Tecamachalco
Naucalpan de Juarez, Estado de Mexico 53950
Tel: (525)729-94-82 - Fax: (525)729-94-84
E-mail: [email protected]

Linda E. Hernandez-Deslauriers
Assistant Trade Representative
SECOFI - Ottawa
Embassy of Mexico
45 O'Connor Street - Suite 1503
Ottawa, Ontario K1P 1A4, CANADA
Tel.: (613)235-7782 - Fax: (613)235-1129
E-mail: [email protected]

Nelson G. Almeida, Ph.D.
Manager of Scientific Research and Regulatory
Development - Latin America
Kellogg de México, S.A. de C.V.
Km. 1 Carr. +Campo Militar
Apdo. Postal 78
76200 Querétaro, Qro., México
Tel.: (524)211-1415/11-1300
Fax: (524)211-1475
E-mail: [email protected]

Mauricio Graciano Palacios, MBA
Gerente de Asuntos Regulatorios y Profesionales
Procter & Gamble de México, S.A. de C.V.
San Andrés Atoto No. 326, San Fco. Cuautlalpan
Naucalpan, Estado. de México 53560
Tel.: (525)625-4616 - Fax: (525)625-4647
E-mail: [email protected]

Ernesto Salinas Gomez-Roel
Nestlé Mexico S.A. de C.V.
Unidad Normas Alimentarias
Av. Ejercito Nacional No. 453, Col. Granada
C.P. 11520 Mexico, D.F.
Tel.: (525)250-9944 ext. 1553 or 262-5000
Fax: (525)531-2521
E-mail: [email protected]

Raul Portillo Aldrett
Presidente del Comite Tecnico de Normalizacion
Canacintra
Ave. San Antonio 256 Col. Ampliacion Napoles
Mexico, D.F. 03849
Tel.: (525)262-2386 - Fax: (525)262-2005
E-mail: [email protected]

Eduardo Cervantes
Industry Adviser, Canacintra
Av. San Antonio 256, Col. Ampliacion Napoles
Mexico, D.F. 03849
Tel.: (525)262-2394 - Fax: (525)262-2005

NETHERLANDS/PAYS-BAS/PAISES BAJOS

Ms. J. Aanen
(Head of Delegation)
Policy Officer, Ministry of Health, Welfare and Sport
P.O. Box 5406 - 2280 HK Rijswijk
Tel.: +31 70 3406872 - Fax: +31 70 3405554
Email: [email protected]

Mr. A. Onneweer
Ministry of Agriculture
Nature Management and Fisheries
P.O. Box 20401 - 2500 EK The Hague
Tel.: +31 70 3784361 - Fax: +31 70 3786141
E-mail: [email protected]

Hugo Van Buuren
Legal Officer
Ministry of Public Health, Welfare and Sports/
The General Inspectorate for Health Protection
P.O. Box 5840 - Rijswijk 2280 HV
Tel.: +31 70 3406299 - Fax: +31 70 3405435
E-mail: [email protected]

J.A. Bijloo
Food Legislation Officer
Friesland Coberco Dairy Foods
P.O. Box 124, Meppel 7940 AC
THE NETHERLANDS
Tel.: +31 70 522238836 - Fax: +31 70 522238206
E-mail: [email protected]

Mr. Gerrit Koornneef
Central Product Board for Arable Products
P.O. Box 29739 - 2502 LS The Hague
Tel.: +31 70 3708323 - Fax: +31 70 3708444
Email: [email protected]

NEW ZEALAND/NOUVELLE-ZELANDE/NUEVA ZELANDIA

Ms. Elizabeth Aitken
(Head of Delegation)
Senior Advisor (Nutrition), Ministry of Health
Food and Nutrition Section
P.O. Box 5013 - Wellington
Tel.: +64 4 496 2425 - Fax: +64 4 496 2340
E-mail: [email protected]

NORWAY/NORVEGE/NORUEGA

Mrs. Åse Fulke
(Head of Delegation)
Head of Section, Department of Food Law and International Affairs
Norwegian Food Control Authority
P.O.B. 8187 Dep - N-0034 Oslo
E-mail: [email protected]

Mrs. Ragnhild Kjelkevik
Special Adviser - Food and Nutrition Policy
Norwegian Food Control Authority
P.O. Box 8187 Dep - N-0034 Oslo
Tel.: +47 22 24 6650 - Fax: +47 22 24 6699
E-mail: [email protected]

Mr. Ole Berthil Olsen
Senior Adviser
Department of Food Law and International Affairs
Norwegian Food Control Authority
P.O.B. 8187 Dep - N-0034 Oslo
Tel.: +47 22 24 66 50 - Fax: +47 22 24 66 99
E-mail: [email protected]

PERU/PEROU

Ing. Jose Bravo
Secretario del Comité de Fabricantes
de Esencias
Colorantes y Conexos de la Sociedad
Nacional de Industrias
Av. Republica de Panama 4050
Lima, PERU
Tel.: +511 4413336

Mr. Augusto Galarza
Segundo Secretario
Embajada del Peru
130 Albert Street, Suite 1901
Ottawa, Ontario K1P 5G4, CANADA
Tel.: (613)238-1777 - Fax: (613)232-3062
E-mail: [email protected]

Ing. Vilma Morales Quillama
Directora de Higiene de Alimentos
Direccion Ejecutiva de Higiene de Alimentos y Control de Zoonosis
Direccion General de Salud Ambiental - Digesa
Ministerio de Salud
Amapolas No. 350-Urb.
San Eugenio - Lince, Lima 14
Tel.: +511 4402340
Fax: +511 4406797

PHILIPPINES/PHILIPPINES/FILIPINAS

Mr. Lamberto V. Monsanto
Counsellor
Embassy of the Republic of the Philippines
130 Albert Street, Suite 606
Ottawa, Ontario K1P 5G4, CANADA
Tel.: (613)233-1121 - Fax: (613)233-4165
E-mail: [email protected]

POLAND/POLOGNE/POLONIA

Joanna Markowska
Specialist
Ministry of Agriculture and Food Economy
30, Wspolna Street
00-930 Warsaw
Tel.: +48 22 6232083 - Fax: +48 22 6232070

Anna Skrzynska
Agricultural and Food Quality Inspection
ul. Zurawia 32/34, Box 25
00-515 Warsaw
Tel.: +48 22 6252028 - Fax: +48 22 6214858

PORTUGAL

Lopes Costa, António Manuel
(Chefe de delegation)
MinistFre Agriculture
Av. Conde Valbom 98, 1050 Lisboa
Tel.: +351 1 7983600 - Fax: +351 1 7983834

António Cabrera
Technical Adviser - FIMA/VG
Largo Monterroio Mascarenhas 1
1070 Lisbon
Tel.: +351 1 3892011 - Fax: +351 1 3892413
E-mail: [email protected]

ROMANIA/ROUMANIE/RUMANIA

Savu Constantin
Veterinary Surgeon
Veterinary University
105, Splaiul Independentei
Sector 5, Bucarest 70200
Tel.: +40 1 6743855- Fax: +40 1 3124744

Pop Flaviu
General Director
S.C. Sere Brasov S.A.
13 Ciobanului Street, Brasov
COD 2200, Brasov 2200
Tel.: +40 1 3124744 - Fax: +40 1 3124744

Vorovenci Olimpia
Expert in Agro-Food Products Standardisation
Romanian Standards Institute
13 J.L. Calderon Street, Cod. 70201
Sector 2, Bucarest 70201
Tel.: +40 1 3124744 - Fax: +40 1 3124744

RUSSIAN FEDERATION/FEDERATION DE LA RUSSIE/FERERACION DE RUSIA

Ms. Svetlana Rusanova
(Head of Delegation)
Principal Specialist, Department of Fisheries
12, Rozhdestvensky Bvl. , Moscow 103031
Tel.: +7 95 9218297 - Fax: +7 95 9286297

Ms. Nina Chupakhina
Chief of Laboratory of Standards, VNIRO
17, V. Krasnoselskaya Street, Moscow 107140
Tel.: +7 95 2649090 - Fax: +7 95 2649187

Ms. Kira Mikhlina
Senior Scientist, Centre Mariculture VNIRO
17, V. Krasnoselskaya Street
Moscow 107140
Tel.: +7 95 2649154 - Fax: +7 95 2649187

SLOVAK REPUBLIC/RÉPUBLIQUE SLOVAQUE/REPUBLICA DE ESLOVAQUIA

Mr. Josef Kalas
(Head of Delegation)
General Director
Slovak Agricultural and Food Inspection
Mileticova 23 - Bratislava 81549
Tel.: +421 7 5444349 - Fax: +421 7 5444280

Dr. Katarina Chudikova
Director, Environmental Hygiene
Ministry of Health
Limbova 2 - Bratislava 83343
Tel.: +421 7 3788215 - Fax: +421 7 376142

SOUTH AFRICA/AFRIQUE DU SUD/AFRICA DEL SUR

Mrs. Antoinette Booyzen
(Head of Delegation)
Assistant Director: Labelling
Directorate: Food Control - Department of Health
Private Bag X828, Pretoria 0001
Tel.: +27 12 3120490 - Fax: +27 12 3264374

Ms. Jane Badham
Director, JB Consultancy - Rep Food Industry
P.O. Box 67396 - Bryanston
Gauteng 2021
Tel./Fax: +27 11 8032935
E-mail: [email protected]

SPAIN/ESPAGNE/ESPANA

D^a Elisa Revilla García
Jefa de Area de Coordinación
Sectorial de la Subdirección General
de Planificación
Dirección General de Política Alimentaria
e Industrias Agrarias y Alimentarias
Ministerio de Agricultura Pesca y Alimentación
P^/ Infanta Isabel, 1, 28071 Madrid
Tel.: +34 1 3474596 - Fax: +34 1 3475728

D^a M^a Angeles Ortega Hurtado de Mendoza
Jefa de Servicio de Coordinación de la
Subdirección General de Ordenación del Consumo - Instituto Nacional del Consumo
Príncipe de Vergara, 54. 28071 Madrid
Tel.: +34 1 5782110
Fax: +34 1 5763927

SWEDEN/SUEDE/SUECIA

Mrs. Kerstin Jansson
(Head of Delegation)
Head of Section
Ministry of Agriculture
SE-103 33 Stockholm
Tel.: +46 8 4051168 - Fax: +46 8 206496
E-mail: [email protected]

Mr. Göte Frid
Swedish Board of Agriculture
Division for Animal Production and Management
S9E-551 82 JÖNKÖPING
Tel.: +46 36 155811 - Fax: +46 36 308182
E-mail: [email protected]

Mrs. Birgitta Lund
Principal Administrative Officer
National Food Administration
Box 622 - SE-751 26 UPPSALA
Tel.: +46 18 175500 - Fax: +46-18 105848
E-mail: [email protected]

Mr. Kåre Wahlberg
National Food Administration
Box 622 - SE-751 26 UPPSALA
Tel.: +46 18 171412 - Fax: +46 18 105848
E-mail: [email protected]

SWITZERLAND/SUISSE/SUIZA

Eva Zbinden
(Head of Delegation)
Attorney, Head Unit International Standards
Swiss Federal Office of Public Health
Berne 3003
Tel.: +41 31 3229572 - Fax: +41 31 3229574
E-mail: [email protected]

Patrik Aebi
Ing. Agr., Swiss Federal Office of Agriculture
Berne 3003
Tel.: +41 31 3222592 - Fax: +41 31 3224497
E-mail: [email protected]

Dr. Marquard Imfeld
Novartis Nutrition Ltd.
Monbijoustrasse 118
Berne 3007
Tel.: +41 31 3776863 - Fax: +41 31 3776348
E-mail: [email protected]

Dr. Jan Kruseman
Nestec Ltd.
Ave. Nestlé 55 - Vevey 1800
Tel.: +41 21 9243273 - Fax: +41 21 9244547
E-mail: [email protected]

Dr. Otto Raunhardt
F. Hoffmann-La Roche Ltd.
Vitamins & Fine Chemicals Division
CH-Basel 4070
Tel.: +41 61 6887533 - Fax: +41 61 6881635
E-mail: [email protected]

THAILAND/THAILANDE/TAILANDIA

Mrs. Chantana Jutiteparak
(Head of Delegation)
Senior Expert in Food and Drug Standards
Food and Drug Administration
Ministry of Public Health
Tiwanondh Road, Muang District
Nondhaburi 11000
Tel.: +66 2 5907151-2/5918447
Fax: +66 2 5918446
E-mail: [email protected]

Dr. Hataya Kongchuntuk
Food Specialist
Food and Drug Administration
Ministry of Public Health
Tiwanon Road, Nonthaburi 11000
Tel.: +66 2 5907183 - Fax: +66 2 5918460
E-mail: [email protected]

Mr. Wattana Kunwongse
Official from the Royal Thai Embassy
275 Slater Street, Suite 1801
Ottawa, Ontario K1P 5H9, CANADA
Tel.: (613)238-4002 - Fax: (613)238-6226

Mr. Kanok Abhiradee
The Federation of Thai Industries
2100 Ramkamhaeng Road
Bangkapi, Bangkok 10240
Tel.: +66 2 3752320 - Fax: +66 2 3755850

Mr. Prasit Lisawad
Minister Counsellor (Commercial)
Office of Commercial Affairs
Royal Thai Embassy
275 Slater Street, Suite 1801
Ottawa, Ontario K1P 5H9, CANADA
Tel.: (613)238-4002 - Fax: (613)238-6226
E-mail: [email protected]

Mr. Wanchai Somchit
Executive Manager
Thai Food Processors' Association
170/22 9th Floor Ocean Tower 1 Bldg.
New-Rachadapisek Road, Klongtoey
Bangkok 10110
Tel.: +66 2 2612684-6/261-2995
Fax: +66 2 2612996-7

Mr. Poonkeite Thangsombat
Chairman of Seafood Packers Group
Thai Food Processors' Association
170/22 9th Floor Ocean Tower 1 Bldg.
New-Rachadapisek Road, Klongtoey
Bangkok 10110
Tel.: +66 2 2612684-6, 2612995
Fax: +66 2 2612996-7

Mr. Lers Thisayakorn
Vice President, Thai Frozen Foods Association
160/194-7 13th floor
I.T.F. Building
Silom Road, Bangkok
Tel.: +66 2 2355622-4 - Fax: +66 2 2355625
E-mail: [email protected]

Mrs. Kusumaln Trivitayanurak
The Federation of Thai Industries
39/90 M00-8 Phaholyothin Road
Ladpraw, BKK 10230
Tel.: +66 2 3932286 ext. 195 - Fax: +66 2 3983140
E-mail: [email protected]

Mrs. Patrathip Vacharakomolphan
Standards Officer 8
Thai Industrial Standards Institute
Ministry of Industry
Rama VI St., Ratchathewi, Bangkok 10400
Tel.: +66 2 2023441 - Fax: +66 2 2487987
E-mail: [email protected]

UNION OF MYANMAR

Mr. Htein Lin Aung
Third Secretary
Embassy of the Union of Myanmar
85 Range Road, Suite 902
Ottawa, Ontario, K1N 8J6, CANADA
Tel.: (613)232-6434 - Fax: (613)232-6435
E-mail: [email protected]

UNITED KINGDOM/ROYAUME-UNI
REINO UNIDO

Denise Love
(Head of Delegation)
Food Labelling and Standards Division
Ministry of Agriculture, Fisheries and Food
Ergon House, 17 Smith Square
London SW1P 3JR
Tel.: +44 171 2386281 - Fax: +44 171 2386763

Keith Gregory
Food Labelling and Standard Division
Ministry of Agriculture, Fisheries and Food
Ergon House, Room 325D
17 Smith Square - London SW1P 3JR
Tel.: +44 171 2386254 - Fax: +44 171 2386763

Dr. C.E. Fisher
Food Contaminants Division
Ministry of Agriculture, Fisheries and Food
Ergon House - 17 Smith Square
London SW1P 3JR
Tel.: +44 171 2386196 - Fax: +44 171 2385337
E-mail: [email protected]

Richard Ross
Legislation Manager, Unigate European Food
St. Ivel House - Interface Business Park
Wootton Bassett
Wiltshire SN4 8QE
Tel.: +44 179 3843429 - Fax: +44 179 3843454

UNITED STATES OF AMERICA/ETATS-UNIS D'AMERIQUE/ESTADOS UNIDOS DE AMERICA

Elizabeth J. Campbell
(Head of Delegation)
Acting Director
Office of Food Labelling
Food and Drug Administration
200C Street S.W. (HFS-150)
Washington, D.C. 20204
Tel.: (202)205-5229
Fax: (202)205-4594
E-mail: [email protected]

Robert C. Post, Ph.D.
Director, Labelling and Compounds Review Division
U.S. Department of Agriculture/FSIS
300-12th Street S.W. - Room 602
Washington, D.C. 20250-3700
Tel.: (202)205-0279
Fax: (202)205-3625
E-mail: [email protected]

Marilyn J. Bruno
Agricultural Trade Policy
Department of State - EB/TTP/ATP
Washington, D.C. 20521-3526
Tel.: (202)647-2062 - Fax: (202)647-1894
E-mail: [email protected]

Felicia B. Satchell
Chief, Food Standards Branch
Office of Food Labelling
Food and Drug Administration
200C Street S.W. (HFS-158)
Washington, D.C. 20204
Tel.: (202)205-5099 - Fax: (202)205-4594
Email: [email protected]

T. Keith Jones
Program Manager, National Organic Program
Agricultural Marketing Service
U.S. Department of Agriculture
1400 Independence Avenue S.W.
Room 2945 South Building
Washington, D.C. 20090
Tel.: (202)720-3252 - Fax: (202)690-3924

Anita Manka
Labelling and Compounds Review Division
U.S. Dept. of Agriculture/FSIS
300-12th Street S.W. - Room 602
Washington, D.C. 20250-3700
Tel.: (202)205-0623 - Fax: (202)205-3625
E-mail: [email protected]

James Maryanski, Ph.D.
Strategic Manager, Biotechnology
Center for Food Safety and Applied Nutrition
200 C Street S.W. (HFS-13)
Washington, D.C. 20204
Tel.: (202)205-4359 - Fax: (202)401-2893
E-mail: [email protected]

Ellen Matten
Staff Officer, U.S. Codex Office
FSIS, USDA
Room 4861-South Bldg
Washington, D.C. 20250-3700
Tel.: (202)720-4063 - Fax: (202)720-3157
E-mail: [email protected]

F. Edward Scarbrough, Ph.D.
U.S. Manager for Codex
Food Safety and Inspection Service
U.S. Department of Agriculture
Room 4861, South Building
Washington, D.C. 20250
Tel.: (202)720-2057 - Fax: (202)720-3157
E-mail: [email protected]

Audrey Talley
Agriculture Marketing Specialist, Foreign
Foreign Agriculture Service/Trade Policy
U.S. Department of Agriculture
Room 5545 - South Bldg.
Washington, D.C. 20250
Tel.: (202)720-9408 - Fax: (202)690-0677
E-mail: [email protected]

Cheryl Callen
Director, Regulatory Affairs - Nabisco
200 DeForest Avenue
East Hanover, NJ 07936-1944
Tel.: (973)503-4194 - Fax: (973)503-2471
E-mail: [email protected]

Katherine T. DiMatteo
Executive Director, Organic Trade Association
P.O. Box 1078
Greenfield, MA 01301
Tel.: (413)774-7511 - Fax: (413)774-6432
E-mail: [email protected]

Eyvette Flynn
Senior Policy Analyst
Institute for Agriculture & Trade Policy
2105 First Avenue, South
Minneapolis, MN 55404-2505
Tel.: (612)870-0453 - Fax: (612)870-1486
E-mail: [email protected]

Marsha A. Echols
Washington Counsel
National Association for the
Specialty Food Trade, Inc.
3286 M Street N.W.
Washington, D.C. 20007
Tel.: (202)625-1451 - Fax: (202)625-9126
E-mail: [email protected]

Regina Hildwine
Director, Food Labelling and Standards,
Regulatory Affairs
National Food Processors Association
1401 New York Avenue N.W.
Washington, D.C. 20005
Tel.: (202)639-5926
Fax: (202)639-5932 /639-5943 or 637-8473
E-mail: [email protected]

C.W. McMillan
C.W. McMillan Company - Consultant
P.O. Box 10009
Alexandria, VA 22310-0009
Tel.: (703)960-1982
Fax: (703)960-4976

Kenneth Mercurio
Director, Labelling and Nutrition
Nestle USA, Inc.
800 N. Brand Blvd.
Glendale, CA 1203-1244
Tel.: (818)549-6353 - Fax: (818)549-6908
E-mail: [email protected]

Jim Riddle
Independent Organic Inspectors Association
R.R. 3, Box 162C
Winona, MN 55987
Tel./Fax: (507)454-8310
E-mail: [email protected]

Karl Riedel
Chair, National Nutritional Foods Association
International Committee c/o Sidley & Austin
875 Third Avenue
New York, NY 10022
Tel.: (212)906-2265 - Fax: (212)906-2201
E-mail: [email protected]

Charles A. Ritson
Director, Regulatory Affairs and
Nutritional Sciences - Bestfoods
700 Sylvan Avenue
Englewood Cliffs, NJ 07632-9976
Tel.: (201)894-2560 - Fax: (201)894-2355
E-mail: [email protected]

Allen R. Sayler
Director, Division of Regulatory Affairs
and International Standards
International Dairy Foods Association
1250 H Street N.W. - Suite 900
Washington, D.C. 20005
Tel.: (202)737-4332 - Fax: (202)331-7820
E-mail: [email protected]

J. Edward Thompson
Chief Food and Drug Counsel -Kraft Foods Inc.
Three Lakes Drive
Northfield, IL 60093-2758
Tel.: (847)646-2492 - Fax: (847)646-4431
E-mail: [email protected]

John Fagan, Ph.D.
Chief Scientist, Genetic ID
500 North Third Street
Fairfield, Iowa 52556
Tel.: (515)472-9979 - Fax: (515)472-9198
E-mail: [email protected]

URUGUAY

Maria del Pilar Lozano Bonet
Delegado Oficial Ante Subcomité Nacional Etiquetados
Ministerio de Economia y Finanzas
25 de Mayo
Montevideo 11000
Tel.: +598 2 9021043/9004106
Fax: +598 2 9021043

INTERNATIONAL GOVERNMENTAL ORGANIZATIONS

COMMISSION OF THE EUROPEAN COMMUNITY (EC)/COMMISSION DE LA COMMUNAUTE EUROPEENNE/COMISION DE LA COMUNIDAD AUROPEA

Ms. Nathalie Sauze
Principal Administrator
European Commission
Directorate General III: Industry
200, rue de la Loi, B-1049 Bruxelles, BELGIUM
Tel.: +32 2 2954765 - Fax: +32 2 2951735

Mr. Roland Feral
Principal Administrator
European Commission
Directorate General DG XXIV: Consumer
Policy and Consumer Health Protection
200, rue de la Loi, B-1049 Bruxelles
Tel.: +32 2 2958415 - Fax: +32 2 2991856

Mrs. Almudena Rodríguez Sánchez-Beato
Administrator
Législation des produits végétaux et
de la nutrition animale
Commission européenne
Direction générale VI - Agriculture
Rue de la Loi 200, B-1049 Bruxelles
Tel.: +32 2 2961068 - Fax: +32 2 2965963

Mr. Alberik Scharpé
Head of Sector
European Commission
Directorate VI - Agriculture
Rue de la Loi 200, B-1049 Bruxelles
Tel.: +32 2 2955951 - Fax: +32 2 2965963

COUNCIL OF THE EUROPEAN UNION GENERAL SECRETARIAT (EU)

Mr. Paul Reiderman
Administrator
Council of Ministers of the European Union
Rue de la Loi 175,1048 Brussels
BELGIUM
Tel.: +32 2 2858563 - Fax: +32 2 2857928

INTERNATIONAL NON-GOVERNMENTAL ORGANIZATIONS

ASSOCIATION OF EUROPEAN COELIAC SOCIETIES (AOECS)

Hertha Deutsch
Director, Association of European Coeliac Societies
Anton Baumgartner Str. 44/C5/2302
Vienna, A-1230, AUSTRIA
Tel.: +43 1 66 71 887 - Fax: +431 66 71 8874

CENTER FOR SCIENCE IN THE PUBLIC INTEREST (CSPI)

Bruce Silverglade
Center for Science in the Public Interest
1875 Connecticut Avenue N.W., Suite 300
Washington, D.C. 20009, U.S.A.
Tel.: (202)332-9110 ext. 337 -Fax: (202)265-4954
E-mail: [email protected]

Bill Jeffery
Public Policy Analyst, CSPI
147 Aylmer Avenue
Ottawa, Ontario K1S 2Y1, CANADA

CONFÉDÉRATION MONDIALE DE L'INDUSTRIE DE LA SANTÉ ANIMALE (COMISA)

Mr. Eddie Kimbrell
Consultant
13209 Moss Ranch Lane
Fairfax, VA 22033, U.S.A.
Tel.: (703)631-9187 - Fax: (703)631-3866

W. Martin Strauss, Ph.D.
Director, Worldwide Regulatory Affairs
Monsanto Company
3025 Windward Plaza, Suite 105
Alpharetta, GA 30005, U.S.A.
Tel.: (770)667-8600 - Fax: (770)521-9419
Email: [email protected]

CONFEDERATION OF THE FOOD AND DRINK INDUSTRIES OF THE EU/CONFÉDÉRATION DES INDUSTRIES AGRO-ALIMENTAIRES DE L'UE (CIAA)

Dominique Taeymans
Director, Scientific & Regulatory Affairs
Confédération des industries agro-alimentaires
de l'UE (CIAA)
Avenue des Arts 43, B-1040 Bruxelles, BELGIUM
Tel.: +32 2 5141111 - Fax: +32 2 5112905
E-mail: [email protected]

Hurt Eva
Manager, Regulatory Affairs
Confederation of Food and Drink
Industries of the EU (CIAA)
Avenue des Arts, 43 Brussels 1040
BELGIUM
Tel.: +32 2 5141111 - Fax: +32 2 5112905
E-mail: [email protected]

CONSUMERS INTERNATIONAL

Ms. Diane McCrea
Consultant to Consumers' Association, UK
17 Vernon Road, London N8 0QD
UNITED KINGDOM
Tel.: +44 181 8894226 - Fax: +44 181 3520564
E-mail: [email protected]

Ms. Lisa Lefferts
5280 Rockfish Valley Highway
Faber, VA 22938-4001, U.S.A.
Tel.: ( 804)361-2420 - Fax: (804)361-2421
E-mail: [email protected]

Prof. Luiz Eduardo Carvalho
Fed. Univ. of Rio de Janeiro - UFRJ
P.O. Box 33066
22440-031 Rio de Janeiro, Brazil
Tel.: +55 21 2397819 - Fax: +55 21 2602299
E-mail: [email protected]

Mr. Julian Edwards
Director General, Consumers International
24 Highbury Crescent
London N5 1RX, UNITED KINGDOM
Tel.: +44 171 2266663 -Fax: +44 171 3540607
E-mail: [email protected]

Ms. Amy Wolfcale
Consumers Union
101 Truman Avenue
Yonkers, NY 10703-1075, U.S.A.
Tel.: ( 914) 378-2437 - Fax: (914) 378-2992
E-mail: [email protected]

EUROPEAN DAIRY ASSOCIATION (EDA)

Christophe Wolff
Legislative Officer
14, rue Montoyer, B-1000 Bruxelles
BELGIUM
Tel.: +32 2 5495040- Fax: +32 2 5495049
E-mail: [email protected]
Website: www.euromilk.org

EUROPEAN FOOD LAW ASSOCIATION (EFLA)/ASSOCIATION EUROPEENNE POUR LE DROIT DE L'ALIMENTATION/ASOCIACION EUROPEA PARA EL DERECHO ALIMENTARIO

Dietrich Gorny
President, European Food Law Association
c/o Auwaltsbüro Goruy
Ziegelhuttenweg 43a - D-60598 Frankfurt/M.
GERMANY
Tel.: +49 69 63153491 - Fax: +49 69 63153553
E-mail: [email protected]

GREENPEACE INTERNATIONAL

Mr. Stefan Flothmann
Greenpeace Germany - Grosse Elbstrasse 39
D-22767 Hamburg, GERMANY

Charles Margolis
Campaigner, Greenpeace International
736 West End Ave. 8D
New York, N.Y. 10025, U.S.A.
Tel.: (212)865-5645 - Fax: (212)865-4128
E-mail: [email protected]

INTERNATIONAL FEDERATION OF MARGARINE ASSOCIATIONS (IFMA)

Dr. A.E. Léon
Safety & Regulatory Affairs
Unilever Research Laboratorium Vlaardingen
Olivier van Noortlaan 120, 3133 AT Vlaardingen
THE NETHERLANDS
Tel.: +31 10 4605892 - Fax: +31 10 4605867
E-mail: [email protected]

INSTITUTE OF FOOD TECHNOLOGISTS (IFT)

Joyce A. Nettleton, D.Sc., R.D.
Director, Science Communications
Institute of Food Technologists
221 North LaSalle Street - Suite 300
Chicago, Illinois 60601, U.S.A.
Tel.: (312)782-8424 - Fax: (312)782-8348
E-mail: [email protected]

INTERNATIONAL ASSOCIATION OF PLANT BREEDERS/ASSOCIATION INTERNATIONALE DES SÉLECTIONNEURS (ASSINSEL)

Patrick Heffer
Assistant to the Secretary General
FIS/ASSINSEL* Secretariat
Chemin du Reposoir 7
Nyon 1260, SWITZERLAND
Tel.: +41 22 3619977 - Fax: +41 22 3619219
Email: [email protected]

INTERNATIONAL COOPERATIVE ALLIANCE (ICA)/ALLIANCE COOPERATIVE INTERNATIONALE
ALIANZA COOPERATIVA INTERNACIONAL

Hiroshi Suzuki
Japanese Consumers' Cooperative Union
5th floor, Myojo Bldg.
3-50-11, Sendagaya
Shibuya, Tokyo, JAPAN
Tel.: +81 3 34979136 - Fax: +81 3 54745542

Tatsuhito Kasamatsu
Consumers Co-operative Kobe
1-3-23, Okamoto, Higashinada-ku
Kobe, 658-0072, JAPAN
Tel.: +81 78 4530116 - Fax: +81 78 4530185

INTERNATIONAL COUNCIL OF GROCERY MANUFACTURERS ASSOCIATIONS (ICGMA)/CONSEIL INTERNATIONAL DES ASSOCIATIONS DE FABRICANTS DE PRODUITS D'EPICERIE

Ms. Claire Regan
(Head of Delegation)
Senior Director
Scientific and Regulatory Affairs
Grocery Manufacturers of America
1010 Wisconsin Avenue N.W. - Suite 900
Washington, D.C. 20007, U.S.A.
Tel.: (202)337-9400 - Fax: (202)337-4508
E-mail: [email protected]

Mr. Mark Mansour
Corporate Counsel, Global Regulatory Affairs
Kellogg Company
One Kellogg Square - P.O. Box 3599
Battle Creek, MI 49016-3599, U.S.A.
Tel.: (616)961-2213 - Fax: (616)961-3276
E-mail: [email protected]

INTERNATIONAL DAIRY FEDERATION (IDF)/FEDERATION INTERNATIONALE DE LAITERIE

Mr. J.H. Christensen
Danish Dairy Board
Frederiks Allé 22
DK-8000 Aarhus, DENMARK
Fax: +45 87 312001

Mr. D. Tulloch
Suite 203
45 Argyle Avenue
Ottawa, Ontario K2P 1B3, CANADA
Fax: (613)230-8756

Mr. T.M. Balmer
National Milk Producers Federation
2101 Wilson Boulevard #400
Arlington, Virginia 22201, U.S.A.
Fax: (703)841-9328

INTERNATIONAL FEDERATION OF FRUIT JUICE PRODUCERS (IFU)

Mrs. Kristen Gunter
National Juice Products Assn. Staff Counsel
500 S. Florida Avenue Ste. 200
Lakeland, Florida 33803, U.S.A.
Tel.: (941)680-9908 - Fax: (941)683-2849
E-mail: [email protected]

INTERNATIONAL FEDERATION OF ORGANIC AGRICULTURE MOVEMENTS (IFOAM)

Mr. Otto Schmid
(Head of Delegation)
IFOAM Codex Contact Point
Research Institute of Organic Agriculture,
Ackerstrasse
CH-5070 Frick, SWITZERLAND
Tel.: +41 62 8657262 or 41 1 9401280
Fax: +41 62 8657273 or 41 1 9401255
E-mail: [email protected]

Mr. Ken Commins
Executive Director, IFOAM Accreditation Program
118 ½ 1st Avenue South, Suite 15
Jamestown, ND 58401, U.S.A.
Tel.: (701)252-4070 - Fax: (701)252-4124
E-mail: [email protected]

Mrs. Jan Deane
Coordinator IFOAM Standards Committee
Northwood Farm, Christow
Exeter, Devon EX6 7PG
UNITED KINGDOM
Tel.: +44 164 7252915 - Fax: +44 164 7252201
E-mail: [email protected]

INTERNATIONAL FOOD ADDITIVES COUNCIL (IFAC)

Andrew G. Ebert, Ph.D.
President, International Food Additives Council
5775 Peachtree Dunwoody Road
Suite 500-G
Atlanta, Georgia 30342, U.S.A.
Tel.: (404)252-3663 - Fax: (404)252-0774
E-mail: [email protected]

INTERNATIONAL FROZEN FOOD ASSOCIATION (IFFA)

Robert L. Garfield
Vice-President
International Frozen Food Association
2000 Corporate Ridge - Ste. 1000
McLean, Virginia 22102-7805, U.S.A.
Tel.: (703) 821-0770 - Fax: (703) 821-1350
E-mail: [email protected]

Helen Falco
Advisor, Regulatory Affairs
Nestec Ltd.
Avenue Nestlé 55
CH-1800 Vevey, SWITZERLAND
Tel.: +41/21 924 4213 - Fax: +41/21 924 4547
E-mail: [email protected]

INTERNATIONAL GLUTAMATE TECHNICAL COMMITTEE (IGTC)

Robert G. Bursey, Ph.D.
Director, Scientific & Regulatory Affairs
Ajinomoto U.S.A., Inc.
1120 Connecticut Avenue N.W. - Suite 416
Washington, D.C. 20036, U.S.A.
Tel.: (202)457-0284 - Fax: (202)457-0107
E-mail: [email protected]
or [email protected]

INTERNATIONAL LIFE SCIENCES INSTITUTE (ILSI)

Dr. Janet E. Collins
Manager, Applied Nutrition
Monsanto Company
P.O. Box 3780
Buckingham Station
Arlington, VA 22203, U.S.A.
Tel.: (703)276-7108 - Fax: (703)276-0934
E-mail: [email protected]

Ms. Sarah Geisert
General Mills
One General Mills Blvd.
Minneapolis, MN 55426-1348, U.S.A.
Tel.: (612)540-2595 - Fax: (612)540-7287
E-mail: [email protected]

Dr. Kenneth Hiller
The Procter & Gamble Company
6071 Center Hill Avenue - F3A00
Cincinnati, OH 45224-1703, U.S.A.
Tel.: (513)634-2495 - Fax: (513)634-1813
E-mail: [email protected]

Dr. David Neumann
International Life Sciences Institute
1126 Sixteenth Street N.W.
Washington, D.C. 20036, U.S.A.
Tel.: (202)659-0074 - Fax: (202)659-3617
E-mail: [email protected]

Dr. Leila Saldanha
Kellogg (Aust.) Pty. Ltd.
ACN 004 100 105
41-51 Wentworth Avenue
Pagewood, NSW 2019, AUSTRALIA
Tel.: +61 2 93845442 - Fax: +61 2 93845395
E-mail: [email protected]

INTERNATIONAL OFFICE OF COCOA, CHOCOLATE AND SUGAR CONFECTIONERY (IOCCC)

Dr. Roy Armfield
Chocolate Manufacturers Association
7900 Westpark Drive - Suite A-320
McLean, Virginia 22102-4203, U.S.A.
Tel.: (703)790-5011 - Fax: (703)790-0168
E-mail: [email protected]

Mr. Reginald J. Ohlson
President, IOCCC
Rue Defacqz, 1
Brussels 1000, BELGIUM
Tel.: (322)539-1800 -Fax: (322)539-1575
E-mail: [email protected]

Dr. Carol Shively-Knight
Vice President, Chocolate Manufacturers Association
7900 Westpark Drive - Suite A-320
McLean, Virginia 22102-4203, U.S.A.
Tel.: (703)790-5011
Fax: (703)790-0168
E-mail: [email protected]

INTERNATIONAL SEED TRADE FEDERATION (FIS)

Dr. William Leask
Executive Secretary
Canadian Seed Trade Federation (CSTA)
39 Robertson Road - Suite 302
Nepean, Ontario K2H 8R2, CANADA
Tel.: (613)829-9527 - Fax: (613)829-3530
E-mail: [email protected]

INTERNATIONAL SOFT DRINK COUNCIL

Ms. Julia C. Howell
Director, Regulatory Submissions
The Coca Cola Company
P.O. Box Drawer 1734
Atlanta, GA 30301, U.S.A.
Tel.: (404)676-4224 - Fax: (404)676-7166
E-mail: [email protected]

INTERNATIONAL SPECIAL DIETARY FOODS INDUSTRIES (ISDI)

Dr. Andrée Bronner
International Special Dietary Foods Industries
194, rue de Rivoli
F-75001 Paris, FRANCE
Tel.: +33 1 53458787 - Fax: +33 1 53458780
E-mail: [email protected]

INTERNATIONAL SWEETENERS ASSOCIATION (ISA)

Mr. Richard D'Aloisio
c/o Pepsi-Cola Company
Scientific & Regulatory Affairs
350 Columbus Avenue
Valhalla, NY 10595, U.S.A.
Tel.: (914)742-4688 - Fax: (914)742-4749
E-mail: richard.d'[email protected]

INTERNATIONAL TOXICOLOGY INFORMATION CENTRE (ITIC)

Ms. Gloria Brooks-Ray
Principle Advisor, Codex Alimentarius
Novigen Sciences, Inc.
P.O. Box 97
Mountain Lakes, NJ 07046, U.S.A.
Tel.: (973)334-4652 - Fax: (973)334-4652
E-mail: [email protected]

RURAL ADVANCEMENT FOUNDATION INTERNATIONAL (RAFI)

J. Michael Sligh
Director
Rural Advancement Foundation
International (RAFI)
P.O. Box 4672
Chapel Hill, NC 27514, U.S.A.
Tel.: (919)929-7099 - Fax: (919)929-7795
E-mail: [email protected]

Roger Blobaum
RAFI
3124 Patterson Pl., N.W.
Washington, D.C. 20015, U.S.A.
Tel.: (202)537-0191 - Fax: (202)537-0192

JOINT FAO/WHO SECRETARIAT/SECRÉTARIAT MIXTE FAO/OMS/SECRETARIADO CONJUNTO FAO/OMS

Selma Doyran
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Via delle Terme di Caracalla
00100 Rome, ITALY
Tel.: +39 6 57055826 - Fax: +39 6 57054593
E-mail: [email protected]

David Byron
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Via delle Terme di Caracalla
00100 Rome, ITALY
Tel.: +39 6 57054419 - Fax: +39 6 57054593
E-mail: [email protected]

Mungi Sohn
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Via delle Terme di Caracalla
00100 Rome, ITALY
Tel.: +39 6 57055524 - Fax: +39 6 57054593
E-mail: [email protected]

FAO

Dr. Steve L. Taylor
FAO Consultant
University of Nebraska
Department of Food Science & Technology
Lincoln, NE, USA

WHO

Dr. Yasuyuki Sahara
Scientist, Food Safety Unit
World Health Organization
Avenue Appia 20
CH-1211 Geneva 27, SWITZERLAND
Tel.: +41 22 7914324 - Fax: +41 22 7910746
E-mail: [email protected]

CANADIAN SECRETARIAT/SECRÉTARIAT CANADIENS/SECRETARIADO CANADIENSE

Mr. Ron Burke
Director and Codex Contact Point for Canada
Bureau of Food Regulatory,
International and Interagency Affairs
Food Directorate
Health Protection Branch
Health Canada
Room 200, HPB Building
Tunney's Pasture (0702C)
Ottawa, Ontario K1A 0L2
Tel.: (613)957-1748
Fax: (613)941-3537
E-mail: [email protected]

Ms. Kathy Greiner
Codex Coordinator
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario
K1A 0Y9
CANADA
Tel.: (613)225-2342
Fax: (613)228-6617
E-mail: [email protected]

Allan McCarville
Bureau of Food Regulatory, International
and Interagency Affairs
Food Directorate
Health Protection Branch
Health Canada
Room 200, HPB Building
Tunney's Pasture (0702C)
Ottawa, Ontario K1A 0L2
Tel.: (613)957-0189
Fax: (613)941-3537
E-mail: [email protected]

Santina Scalzo
Executive Assistant to the Director (Codex
Contact Point for Canada)
Bureau of Food Regulatory, International
and Interagency Affairs
Food Directorate
Health Protection Branch
Health Canada
Room 200, HPB Building
Tunney's Pasture (0702C)
Ottawa, Ontario K1A 0L2
Tel.: (613)957-1749
Fax: (613)941-3537
E-mail: [email protected]

Appendix II. Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods (At Step 8 of the Procedure)

Foreword
Section 1. Scope
Section 2. Description and definitions
Section 3. Labelling and Claims
Section 4. Rules of Production and Preparation
Section 5. Requirements for Inclusion of Substances in Annex 2 and Criteria for the Development of Lists of Substances by Countries
Section 6. Inspection and Certification Systems
Section 7. Imports
Section 8. Ongoing Review of the Guidelines
Annex 1. Principles of Organic Production
Annex 2. Permitted Substances for the Production of Organic Foods
Annex 3. Minimum Inspection Requirements and Precautionary Measures Under the Inspection or Certification System

Foreword

1. These guidelines have been prepared for the purpose of providing an agreed approach to the requirements which underpin production of, and the labelling and claims for, organically produced foods.

2. The aims of these guidelines are:

- to protect consumers against deception and fraud in the market place and unsubstantiated product claims;

- to protect producers of organic produce against misrepresentation of other agricultural produce as being organic;

- to ensure that all stages of production, preparation, storage, transport and marketing are subject to inspection and comply with these guidelines;

- to harmonize provisions for the production, certification, identification and labelling have organically grown produce;

- to provide international guidelines for organic food control systems in order to facilitate recognition of national systems as equivalent for the purposes of imports; and

- to maintain and enhance organic agricultural systems in each country so as to contribute to local and global preservation.

- the guidelines are a useful instrument in assisting countries to develop national regimes regulating production, marketing and labelling of organic foods;

- the guidelines need regular improvement and updating in order to take into account technical progress and the experience with their implementation;

- the guidelines do not prejudice the implementation of more restrictive arrangements by member countries in order to maintain consumer credibility and prevent fraudulent practices, and to apply such rules to products from other countries on the basis of equivalency to such more restrictive provisions.

5. Organic agriculture is one among the broad spectrum of methodologies which are supportive of the environment. Organic production systems are based on specific and precise standards of production which aim at achieving optimal agroecosystems which are socially, ecologically and economically sustainable. Terms such as "biological" and "ecological" are also used in an effort to describe the organic system more clearly. Requirements for organically produced foods differ from those for other agricultural products in that production procedures are an intrinsic part of the identification and labelling of, and claim for, such products.

6. "Organic" is a labelling term that denotes products that have been produced in accordance with organic production standards and certified by a duly constituted certification body or authority. Organic agriculture is based on minimizing the use of external inputs, avoiding the use of synthetic fertilizers and pesticides. Organic agriculture practices cannot ensure that products are completely free of residues, due to general environmental pollution. However, methods are used to minimize pollution of air, soil and water. Organic food handlers, processors and retailers adhere to standards to maintain the integrity of organic agriculture products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.

7. Organic agriculture is holistic production management systems which promotes and enhances agroecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasizes the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using, where possible, cultural, biological and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system. An organic production system is designed to:

a) enhance biological diversity within the whole system;

b) increase soil biological activity;

c) maintain long-term soil fertility;

d) recycle wastes of plant and animal origin in order to return nutrients to the land, thus minimizing the use of non-renewable resources;

e) rely on renewable resources in locally organized agricultural systems;

f) promote the healthy use of soil, water and air as well as minimize all forms of pollution thereto that may result from agricultural practices;

g) handle agricultural products with emphasis on careful processing methods in order to maintain the organic integrity and vital qualities of the product at all stages;

h) become established on any existing farm through a period of conversion, the appropriate length of which is determined by site-specific factors such as the history of the land, and type of crops and livestock to be produced.

9. An integral component of certification is the inspection of the organic management system. Procedures for operator certification are based primarily on a yearly description of the agricultural enterprise as prepared by the operator in cooperation with the inspection body. Likewise, at the processing level, standards are also developed against which the processing operations and plant conditions can be inspected and verified. Where the inspection process is undertaken by the certification body or authority, there must be clear separation of the inspection and certification function. In order to maintain their integrity, certification bodies or authorities which certify the procedures of the operator should be independent of economic interests with regard to the certification of operators.

10. Apart from a small portion of agricultural commodities marketed directly from the farm to consumers, most products find their way to consumers via established trade channels. To minimize deceptive practices in the market place, specific measures are necessary to ensure that trade and processing enterprises can be audited effectively. Therefore, the regulation of a process, rather than a final product, demands responsible action by all involved parties.

11. Import requirements should be based on the principles of equivalency and transparency as set out in the Principles for Food Import and Export Inspection and Certification[13]. In accepting imports of organic products, countries would usually assess the inspection and certification procedures and the standards applied in the exporting country.

12. Recognizing that organic production systems continue to evolve and that organic principles and standards will continue to be developed under these guidelines, the Codex Committee on Food Labelling (CCFL) shall review these guidelines on a regular basis. The CCFL shall initiate this review process by inviting member governments and international organizations to make proposals to the CCFL regarding amendments to these guidelines prior to each CCFL meeting.

Section 1. Scope

1.1 These guidelines apply to the following products which carry, or are intended to carry, descriptive labelling referring to organic production methods:

(a) unprocessed plants and plant products, and

(b) processed product for human consumption derived mainly from (a) above.

the terms "organic", "biodynamic", "biological", "ecological", or words of similar intent including diminutives which, in the country where the product is placed on the market, suggests to the purchaser that the product or its ingredients were obtained according to organic production methods.

1.4 These guidelines apply without prejudice to other Codex Alimentarius Commission (CAC) provisions governing the production, preparation, marketing, labelling and inspection of the products specified in paragraph 1.1.

1.5 All materials and/or the products produced from genetically engineered/modified organisms (GEO/GMO) are not compatible with the principles of organic production (either the growing, manufacturing, or processing) and therefore are not accepted under these guidelines.

Section 2. Description and definitions

2.1 Description

Foods should only refer to organic production methods if they come from an organic farm system employing management practices which seek to nurture ecosystems which achieve sustainable productivity, and provide weed, pest and disease control through a diverse mix of mutually dependent life forms, recycling plant and animal residues, crop selection and rotation, water management, tillage and cultivation. Soil fertility is maintained and enhanced by a system which optimises soil biological activity and the physical and mineral nature of the soil as the means to provide a balanced nutrient supply for plant and animal life as well as to conserve soil resources. Production should be sustainable with the recycling of plant nutrients as an essential part of the fertilizing strategy. Pest and disease management is attained by means of the encouragement of a balanced host/predator relationship, augmentation of beneficial insect populations, biological and cultural control and mechanical removal of pests and affected plant parts.

2.2 Definitions

For the purpose of these guidelines:

agricultural product/product of agricultural origin means any product or commodity, raw or processed, that is marketed for human consumption (excluding water, salt and additives) or animal feed.

audit is a systematic and functionally independent examination to determine whether activities and related results comply with planned objectives.[14]

certification is the procedure by which official certification bodies, or officially recognized certification bodies, provide written or equivalent assurance that foods or food control systems conform to requirements. Certification of food may be, as appropriate, based on a range of inspection activities which may include continuous on-line inspection, auditing of quality assurance systems and examination of finished products.[15]

certification body means a body which is responsible for verifying that a product sold or labelled as "organic" is produced, processed, prepared handled, and imported according to these guidelines.

competent authority means the official government agency having jurisdiction.

genetically engineered/modified organisms. The following provisional definition is provided for genetically/modified organisms[16]. Genetically engineered/modified organisms, and products thereof, are produced through techniques in which the genetic material has been altered in a way that does not occur naturally by mating and/or natural recombination.

Techniques of genetic engineering/modification include, but are not limited to: recombinant DNA, cell fusion, micro and macro injection, encapsulation, gene deletion and doubling. Genetically engineered organisms will not include organisms resulting from techniques such as conjugation, transduction and hybridization.

ingredient means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product although possibly in a modified form[17].

inspection is the examination of food or systems for control of food, raw materials, processing, and distribution including in-process and finished product testing, in order to verify that they conform to requirements[18]. For organic food, inspection includes the examination of the production and processing system.

labelling means any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal[19].

marketing means holding for sale or displaying for sale, offering for sale, selling, delivering or placing on the market in any other form.

official accreditation is the procedure by which a government agency having jurisdiction formally recognizes the competence of an inspection and/or certification body to provide inspection and certification services. For organic production the competent authority may delegate the accreditation function to a private body.

officially recognized inspection systems/officially recognized certification systems are systems which have been formally approved or recognized by a government agency having jurisdiction[20].

operator means any person who produces, prepares or imports, with a view to the subsequent marketing thereof, products as referred to in Section 1.1, or who markets such products.

plant protection product means any substance intended for preventing, destroying, attracting, repelling, or controlling any pest or disease including unwanted species of plants or animals during the production, storage, transport, distribution and processing of food, agricultural commodities, or animal feeds.

preparation means the operations of slaughtering, processing, preserving and packaging of agricultural products and also alterations made to the labelling concerning the presentation of the organic production method.

production means the operations undertaken to supply agricultural products in the state in which they occur on the farm, including initial packaging and labelling of the product.

Section 3. Labelling and Claims

3.1 Organic products should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods[21]

3.2 The labelling and claims of a product specified in Section 1.1(a) may refer to organic production methods only where:

(a) such indications show clearly that they relate to a method of agricultural production;

(b) the product was produced in accordance with the requirements of Section 4 or imported under the requirements laid down in Section 7;

(c) the product was produced or imported by an operator who is subject to the inspection measures laid down in Section 6, and

(d) the labelling refers to the name and/or code number of the officially recognized inspection or certification body to which the operator who has carried out the production or the most recent processing operation is subject.

(a) such indication show clearly that they relate to a method of agricultural production and are linked with the name of the agricultural product in question, unless such indication is clearly given in the list of ingredients;

(b) all the ingredients of agricultural origin of the product are, or are derived from, products obtained in accordance with the requirements of Section 4, or imported under the arrangements laid down in Section 7;

(c) the product should not contain any ingredient of non-agricultural origin not listed in Annex 2, Table 5A;

(d) the same ingredients shall not be derived from an organic and non-organic origin;

(e) the product or its ingredients have not been subjected during preparation to treatments involving the use of ionizing radiation or substances not listed in Annex 2, Table 4B;

(f) the product was prepared or imported by an operator subject to the regular inspection system as set out in Section 6 of these guidelines; and

(g) the labelling refers to the name and/or the code number of the official or officially recognized certification body or authority to which the operator who has carried out the most recent preparation operation is subject.

- where such ingredients of agricultural origin are not available, or in sufficient quantity, in accordance with the requirements of Section 4 of these guidelines;

- the development of specific labelling provisions for products containing less than 95% ingredients of agricultural ingredients;

- the calculation of the percentages in 3.4 (5%) and in 3.5 (95%) on the basis of the ingredients of agricultural origin (instead of all ingredients excluding only salt and water);

- the marketing of product with in transition/conversion labelling containing more than one ingredient of agricultural origin.

(a) the product satisfies the requirements of paragraphs 3.3(c), (d) (e), (f) and (g);

(b) the indications referring to organic production methods should only appear on the front panel as a reference to the approximate percentage of the total ingredients including additives but excluding salt and water;

(c) the ingredients, appear in descending order (mass/mass) in the list of ingredients;

(d) indications in the list of ingredients appear in the same colour and with an identical style and size of lettering as other indications in the list of ingredient.

3.7 Products of farms in transition to organic production methods may only be labelled as "transition to organic" after 12 months of production using organic methods providing that:

(a) the requirements referred to in paragraphs 3.2 and 3.3 are fully satisfied;

(b) the indications referring to transition/conversion do not mislead the purchaser of the product regarding its difference from products obtained from farms and/or farm units which have fully completed the conversion period;

(c) such indication take the form of words, such as "product under conversion to organic farming", or similar words or phrase accepted by the competent authority of the country where the product is marketed, and must appear in a colour, size and style of lettering which is not more prominent than the sales description of the product;

(d) foods composed of a single ingredient may be labelled as "transition to organic" on the principal display panel;

(e) the labelling refers to the name and/or the code number of the official or officially approved certification body or authority to which the operator who has carried out the most recent preparation is subject.

3.8 The labelling of non-retail containers of product specified in paragraph 1.1 should meet the requirements set out in Annex 3, paragraph 10.

Section 4. Rules of Production and Preparation

4.1 Organic production methods require that for the production of products referred to in paragraph 1.1(a):

(a) at least the production requirements of Annex 1 should be satisfied;

(b) in the case where (a) (above) is not effective, substances listed in Annex 2, Tables 1and 2 or substances approved by individual countries that meet the criteria established in Section 5.1, may be used as plant protection products, fertilizers, soil conditioners, insofar as the corresponding use is not prohibited in general agriculture in the country concerned in accordance with the relevant national provisions

(a) at least the processing requirements of Annex 1 should satisfied;

(b) substances listed in Annex 2, Tables 3 and 4 or substances approved by individual countries that meet the criteria established in Section 5.1 may be used as ingredients of non-agricultural origin or processing aids insofar as the corresponding use is not prohibited in the relevant national requirements concerning the preparation of food products and according to good manufacturing practice.

Section 5. Requirements for Inclusion of Substances in Annex 2 and Criteria for the Development of Lists of Substances by Countries

5.1 Criteria (at Step 6 - see Appendix V)

5.2 Countries should develop a list of substances which satisfy the requirements of these guidelines. Substances included in the list developed by a country but not included in Annex 2 of these guidelines may be a part of the equivalence judgement and decision referred to in section 7.4 of these guidelines. In developing national lists, countries may reduce the list of substances indicated in the lists included in Annex 2. Countries may include in their own lists substances other than those listed in Annex 2 only if:

- the criteria in 5.1 are used as a basis for these additions;

- they are notified in accordance with 5.3 and 5.4 below.

(a) a detailed description of the product and the conditions of its envisaged use;

(b) any information to demonstrate that the requirements under Section 5.1 are satisfied.

5.4 Because of the primary purpose of providing a list of substances, the lists in Annex 2 are open and subject to the inclusion of additional substances or the removal of existing ones on an ongoing basis. The procedure for requesting amendments to the lists is se out under Section 8 of these Guidelines.

Section 6. Inspection and Certification Systems[22]

6.1 Inspection and certification systems are used to verify the labelling of, and claims for, organically produced foods. Development of these systems should take into account the Principles for Food Import and Export Inspection and Certification[23], the Guideline for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems[24],[25].

6.2 Competent authorities should establish an inspection system operated by one or more designated authorities and/or officially recognized inspection/certification[26] bodies to which the operators producing, preparing or importing products as referred to in paragraph 1.1 should be subject.

6.3 The officially recognized inspection and certification systems should comprise at least the application of the measures and other precautions set out in Annex 3.

6.4 For the application of the inspection system operated by the official or officially recognized certification body or authority, countries should identify a competent authority responsible for the approval and supervision of such bodies;

- the identified competent authority may delegate, while maintaining the responsibility for the decisions and actions taken, the assessment and supervision of private inspection and certification bodies to a private or public third party hereafter referred to as its "designate". If delegated, the private or public third party should not be engaged in inspection and/or certification;

- for this purpose an importing country may recognize a third party accrediting body when the exporting country lacks an identified competent authority and a national program.

(a) the standard inspection/certification procedures to be followed, including detailed description of the inspection measures and precautions which the body undertakes to impose on operators subject to inspection;

(b) the penalties which the body intends to apply where irregularities and/or infringements are found;

(c) the availability of appropriate resources in the form of qualified staff, administrative and technical facilities, inspection experience and reliability;

(d) the objectivity of the body vis-a-vis the operators subject to inspection.

(a) ensure that the inspections carried out on behalf of the inspection or certification body are objective;

(b) verify the effectiveness of inspections;

(c) take cognizance of any irregularities and/or infringements found and penalties applied;

(d) withdraw approval of the certification body or authority where it fails to satisfy the requirements referred to in (a) and (b) or, no longer fulfils the criteria indicated in paragraph 6.5 or, fails to satisfy the requirements laid down in paragraphs 6.7 to 6.9.

(a) ensure that at least the inspection measures and precautions specified in Annex 3 are applied to undertakings subject to inspection; and

(b) not disclose confidential information and data obtained in their inspection or certification activities to persons other than the person responsible for the undertaking concerned and the competent authorities.

(a) give the competent authority or its designate, for audit purposes, access to their offices and facilities and, for random audit of its operators, access to the facilities of the operators, together with any information and assistance deemed necessary by the competent authority or its designate for the fulfillment of its obligations pursuant to these guidelines;

(b) send to the competent authority or its designate each year a list of operators subject to inspection for the previous year and present to the said authority a concise annual report.

(a) ensure that, where an irregularity is found in the implementation of Sections 3 and 4, or of the measures referred to in Annex 3, the indications provided for in paragraph 1.2 referring to the organic production method are removed from the entire lot or production run affected by the irregularity concerned;

(b) where a manifest infringement, or an infringement with prolonged effects is found, prohibit the operator concerned from marketing products with indications referring to the organic production method for a period to be agreed with the competent authority or its designate.

Section 7. Imports

7.1 Products as specified in paragraph 1.1 which are imported may be marketed only where the competent authority or designated body in the exporting country has issued a certificate of inspection stating that the lot designated in the certificate was obtained within a system of production, preparation, marketing and inspection applying at least the rules provided for in all sections and annexes of these guidelines and satisfy the decision on equivalency referred to under 7.4.

7.2 The certificate referred to in paragraph 7.1 above should accompany the goods, in the original copy, to the premises of the first consignee; thereafter the importer should keep the transactional certificate for not less than two years for inspection/audit purposes.

7.3 The authenticity of the product should be maintained after import through to the consumer. If imports of organic products are not in conformity with the requirements of these guidelines due to treatment required by national regulations for quarantine purposes that is not in conformity with these guidelines they loose their organic status.

7.4 An importing country may:

(a) require detailed information, including reports established by independent experts mutually agreed between competent authorities of the exporting and importing countries, on the measures applied in the exporting country to enable it to make judgements and decisions on equivalency with its own rules provided that these rules of the importing country meet the requirements of these guidelines, and/or

(b) arrange together with the exporting country for site visits to examine the rules of production and preparation, and the inspection/certification measures including production and preparation itself as applied in the exporting country.

(c) require, in order to avoid any confusion to the consumer, that the product is labelled in accordance with the labelling requirements applied, in accordance with the provisions of section 3, in the importing country for the products concerned.

Section 8. Ongoing Review of the Guidelines

8.1 In line with the purpose of the guidelines to provide advice to governments, member governments and international organizations are invited to make proposals to CCFL on an ongoing basis. Once a final document is agreed, the CCFL shall conduct a review each 4 years of these guidelines and review each two years (or as required) the lists included in Annex 2 in order to take into account the latest developments in this area.

8.2 Proposals should be directed in the first instance to the Chief, Joint FAO/WHO Food Standards Programme, FAO, 00100, Rome ITALY.

Annex 1. Principles of Organic Production

A. Plants and plant products

1. The principles set out in this Annex should have been applied on the parcels, farm or farm units during a conversion period of at least two years before sowing, or in the case of perennial crops other than grassland, at least three (3) years before the first harvest of products as referred to in paragraph 1.1(a) of these guidelines. The competent authority, or where delegated, the official or officially recognized certification body or authority may decide in certain cases (such as idle use for two years or more) to extend or reduce that period in the light of previous parcel use but the period must equal or exceed 12 months.

2. Whatever the length of the conversion period it may only begin once a production unit has been placed under an inspection system as required by 6.2 and once the unit has started the implementation of the production rules referred to in Section 4 of these Guidelines.

3. In cases where a whole farm is not converted at one time, it may be done progressively whereby these guidelines are applied from the start of conversion on the relevant fields. Conversion from conventional to organic production should be effected using permitted techniques as defined in these guidelines. In cases where a whole farm is not converted at the same time, the holding must be split into units as referred to in Annex 3, part A, paragraphs 3 and 11.

4. Areas in conversion as well as areas converted to organic production must not be alternated (switched back and forth) between organic and conventional production methods.

5. The fertility and biological activity of the soil should be maintained or increased, where appropriate, by:

(a) cultivation of legumes, green manures or deep-rooting plants in an appropriate multi-annual rotation programme;

(b) incorporation in the soil of organic material, composted or not, from holdings producing in accordance with these guidelines. By-products from livestock farming, such as farmyard manure, may be used if they come from livestock holdings producing in accordance with these guidelines;

Substances, as specified in Annex 2, Table 1 may be applied only to the extent that adequate nutrition of the crop or soil conditioning are not possible by the methods set out in 5(a) and (b) above or, in the case of manures, they are not available from organic farming.

(c) for compost activation, appropriate micro-organisms or plant-based preparations may be used;

(d) biodynamic preparations from stone meal, farmyard manure or plants may also be used for the purpose covered by paragraph 5.

- choice of appropriate species and varieties;

- appropriate rotation programs;

- mechanical cultivation;

- protection of natural enemies of pests through provision of favourable habitat, such as hedges and nesting sites, ecological buffer zones which maintain the original vegetation to house pest predators;

- diversified ecosystems. These will vary between geographical locations. For example, buffer zones to counteract erosion, agro-forestry, rotating crops, etc.

- flame weeding;

- natural enemies including release of predators and parasites;

- biodynamic preparations from stone meal, farmyard manure or plants;

- mulching and mowing;

- grazing of animals;

- mechanical controls such as traps, barriers, light and sound;

- steam sterilization when proper rotation of soil renewal cannot take place.

8. Seeds and vegetative reproductive material should be from plants grown in accordance with the provisions of Section 4.1 of these guidelines for at least one generation or, in the case of perennial crops, two growing seasons. Where an operator can demonstrate to the official or officially recognized certification body or authority that material satisfying the above requirements is not available, the certification body or authority may support:

(a) in the first instance, use of untreated seeds or vegetative reproductive material, or

(b) if (a) is not available, use of seeds and vegetative reproductive material treated with substances other than those included in Annex 2.

9. The collection of edible plants and parts thereof, growing naturally in natural areas, forests and agricultural areas, is considered an organic production method provided that:

- the products are from a clearly defined collection area that is subject to the inspection/certification measures set out in Section 6 of these guidelines;

- those areas have received no treatments with products other than those referred to in Annex 2 for a period of three years before the collection;

- the collection does not disturb the stability of the natural habitat or the maintenance of the species in the collection area;

- the products are from an operator managing the harvesting or gathering of the products, who is clearly identified and familiar with the collection area.

1. The integrity of the organic product must be maintained throughout the processing phase. This is achieved by the use of techniques appropriate to the specifics of the ingredients with careful processing methods limiting refining and the use of additives and processing aids. Ionizing radiation should not be used on organic products for the purpose of pest control, food preservation, elimination of pathogens or sanitation.

Pest management

2. For pest management and control the following measures, in order of preference, should be used:

(a) Preventative methods, such as disruption and elimination of habitat and access to facilities by pest organisms, should be the primary methodology of pest management;

(b) If preventative methods are inadequate, the first choice for pest control should be mechanical/physical and biological methods;

(c) If mechanical/physical and biological methods are inadequate for pest control, pesticidal substances appearing in Annex 2 table 2 (or other substances allowed for use by a competent authority in accordance with Section 5.2) may be used provided that they are accepted for use in handling, storage, transportation or processing facilities by the competent authority and so that contact with organic products is prevented.

4. Use of pesticides not listed in Annex 2 for post harvest or quarantine purposes should not be permitted on products prepared in accordance with these guidelines and would cause organically produced foods to lose their organic status.

Processing and manufacturing

5. Processing methods should be mechanical, physical or biological (such as fermentation and smoking) and minimize the use of non-agricultural ingredients and additives as listed in Annex 2, Tables 3 and 4.

Packaging

6. Packaging materials should preferably be chosen from bio-degradable, recycled or recyclable sources.

Storage and transport

7. Product integrity should be maintained during any storage and transportation and handling by use of the following precautions:

(a) Organic products must be protected at all times from co-mingling with non-organic products; and

(b) Organic products must be protected at all times from contact with materials and substances not permitted for use in organic farming and handling.

9. Bulk stores for organic product should be separate from conventional product stores and clearly labelled to that effect.

10. Storage areas and transport containers for organic product should be cleaned using methods and materials permitted in organic production. Measures should be taken to prevent possible contamination from any pesticide or other treatment not listed in Annex 2 before using a storage area or container that is not dedicated solely to organic products.

Annex 2. Permitted Substances for the Production of Organic Foods

Precautions

1. Any substances used in an organic system for soil fertilization and conditioning, pest and disease control, for the health of livestock and quality of the animal products, or for preparation, preservation and storage of the food product should comply with the relevant national regulations.

2. Conditions for use of certain substances contained in the following lists may be specified by the certification body or authority, eg volume, frequency of application, specific purpose, etc.

3. Where substances are required for primary production they should be used with care and with the knowledge that even permitted substances may be subject to misuse and may alter the ecosystem of the soil or farm.

4. The following lists do not attempt to be all inclusive or exclusive, or a finite regulatory tool but rather provide advice to governments on internationally agreed inputs. A system of review criteria as detailed in Section 5 of these Guidelines for products to be considered by national governments should be the primary determinant for acceptability or rejection of substances.

TABLE 1: SUBSTANCES FOR USE IN SOIL FERTILIZING AND CONDITIONING

Substance	Description; compositional requirements; conditions of use
Farmyard and poultry manure	Need recognized by certification body or authority if not sourced from organic production systems. 'Factory' farming[28] sources not permitted.
Slurry or urine	If not from organic sources, need recognized by inspection body. Use preferably after controlled fermentation and/or appropriate dilution. "Factory" farming sources not permitted.
Composted animal excrements, including poultry	Need recognized by the certification body or authority.
Manure and composted farmyard manure	"Factory" farming sources not permitted.
Dried farmyard manure and dehydrated	Need recognized by the certification body or poultry manure authority. Factory" farming sources not permitted.
Guano	Need recognized by the certification body or authority.
Straw	Need recognized by the certification body or authority.
Composts from spent mushroom & Vermiculture substrates	Need recognized by the certification body or authority. The initial composition of the substrate must be limited to the products on this list.
Composts from organic household refuse	Need recognized by the certification body or authority..
Composts from plant residues	-
Processed animal products from slaughterhouses& fish industries	Need recognized by the certification body or authority
By-products of food & textile industries	Not treated with synthetic additives. Need recognized by the certification body or authority body.
Seaweeds and seaweed products	Need recognized by certification body or authority.
Sawdust, bark and wood waste	Need recognized by the certification body or authority.
Wood ash	-
Natural phosphate rock	Need recognized by certification body or authority.. Cadmium should not exceed 90mg/kg P205.
Basic slag	Need recognized by the certification body or authority.
Rock potash, mined potassium salts (eg kainite, sylvinite)	Less than 60% chlorine.
Sulphate of potash (eg patenkali)	Obtained by physical procedures but not enriched by chemical processes to increase its solubility Need recognized by the certification authority or body
Calcium carbonate of natural origin (eg chalk, marl, maerl, limestone, phosphate chalk)	-
Magnesium rock	-
Calcareous magnesium rock	-
Epsom salt (magnesium-sulphate)	-
Gypsum (calcium sulphate)	-
Stillage and stillage extract	Ammonium stillage excluded.
Sodium chloride	Only mined salt.
Aluminium calcium phosphate	Maximum 90 mg/kg P205.
Trace elements ( eg. boron, copper, iron, manganese, molybdenum, zinc)	Need recognized by certification body or authority.
Sulphur	Need recognized by certification body or authority.
Stone meal	-
Clay (eg. bentonite, perlite, zeolite)	-
Naturally occurring biological organisms (eg worms)	-
Vermiculite	-
Peat	Excluding synthetic additives; permitted for seed, potting module composts. Other use as recognized by certification body or authority.
Humus from earthworms and insects	-
Zeolites	-
Wood charcoal	-
Chloride of lime	Need recognized by the certification body or authority.
Human excrements	Need recognized by certification body or authority. If possible aerated or composted. Not applied to crops intended for human consumption.
By-products of the sugar industry (eg Vinasse)	Need recognized by certification body or authority
By-products of industries processing ingredients	Need recognized by certification body or from organic agriculture authority

TABLE 2: SUBSTANCES FOR PLANT PEST AND DISEASE CONTROL

Substance	Description; compositional requirements; conditions for use
I. Plant and Animal
Preparations on basis of pyrethrins extracted from Chrysanthemum cinerariaefolium, containing possibly a synergist	Need recognized by the certification body or authority.
Preparations of Rotenone from Derris elliptica, Lonchocarpus, Thephrosia spp.	Need recognized by the certification body or authority.
Preparations from Quassia amara	Need recognized by the certification body or authority.
Preparations from Ryania speciosa	Need recognized by the certification body or authority.
Preparations of Neem (Azadirachtin) from Azadirachta indica	Need recognized by the certification body or authority.
Propolis	Need recognized by the certification body or authority.
Plant and animal oils	-
Seaweed, seaweed meal, seaweed extracts, sea salts and salty water	Not chemically treated.
Gelatine	-
Lecithin	Need recognized by the certification body or authority.
Casein	---
Natural acids (eg vinegar)	Need recognized by the certification body or authority.
Fermented product from Aspergillus	-
Extract from mushroom (Shiitake fungus)	-
Extract from Chlorella	-
Natural plants preparations, excluding tobacco	Need recognized by certification body or authority..
Tobacco tea (except pure nicotine)	Need recognized by certification body or authority.
II. Mineral
Inorganic compounds (Bordeaux mixture, copper hydroxide, copper oxychloride)	Need recognized by certification body or authority.
Burgundy mixture	Need recognized by certification body or authority.
Copper salts	Need recognized by certification body or authority.
Sulphur	Need recognized by certification body or authority.
Mineral powders (stone meal, silicates)	-
Diatomaceous earth	Need recognized by certification body or authority.
Silicates, clay (Bentonite)	-
Sodium silicate	-
Sodium bicarbonate	-
Potassium permanganate	Need recognized by certification body or authority.
Paraffin oil	Need recognized by certification body or authority.
III. Micro organisms used for biological pest controls
Micro-organisms (bacteria, viruses, fungi) e.g. Bacillus thuringiensis, Granulosis virus,etc.	Need recognized by certification body or authority.
IV. Other
Carbon dioxide and nitrogen gas	Need recognized by certification body or authority.
Potassium soap (soft soap)	-
Ethyl alcohol	Need recognized by certification body or authority.
Homoeopathic and Ayurvedic preparations	-
Herbal and biodynamic preparations	-
Sterilized insect males	Need recognized by certification body or authority.
V. Traps
Pheromone preparations	-
Preparations on the basis of metaldehyde containing a repellent to higher animal species and as far as applied in traps.	Need recognized by certification body or authority

TABLE 3: INGREDIENTS OF NON AGRICULTURAL ORIGIN REFERRED TO IN SECTION 3 OF THESE GUIDELINES

3.1 Food additives, including carriers

INS	Name	Specific conditions
170	Calcium carbonates	-
220	Sulfur dioxide	Wine products
270	Lactic acid	Fermented vegetable products
290	Carbon dioxide	-
296	Malic acid	-
300	Ascorbic acid	If not available in natural form
306	Tocopherols, mixed natural concentrates	-
322	Lecithin	Obtained without the use of bleaches and organic solvents
330	Citric acid	Fruit and vegetable products
335	Sodium tartrate	cakes/confectionary
336	Potassium tartrate	cereals/cakes/confectionary
341i	Mono calcium phosphate	only for raising flour
400	Alginic acid	-
401	Sodium alginate	-
402	Potassium alginate	-
406	Agar	-
407	Carageenan	-
410	Locust bean gum	-
412	Guar gum	-
413	Tragacanth gum	-
414	Arabic gum	Milk, fat and confectionary products
415	Xanthan gum	Fat products, fruit and vegetables, cakes & biscuits, salads.
416	Karaya gum	-
440	Pectins (unmodified)	-
500	Sodium carbonates	Cakes & biscuits, confectionery
501	Potassium carbonates	Cereals/cakes & biscuits/confectionary
503	Ammonium carbonates	-
504	Magnesium carbonates	-
508	Potassium chloride frozen fruit and	Vegetables/canned fruit and Vegetables, vegetable sauces/ketchup and mustard
509	Calcium chloride	Milk products/fat products/fruits and vegetables/soybean products
511	Magnesium chloride	Soy bean products
516	Calcium sulphate	Cakes & biscuits/soy bean products/bakers yeast. Carrier
524	Sodium hydroxide	Cereal products
938	Argon	-
941	Nitrogen	-
948	Oxygen	-

3.2 Flavourings

Substances and products labelled as natural flavouring substances or natural flavouring preparations as defined in Codex Alimentarius 1A - 1995, Section 5.7.

3.3 Water and salts

Drinking water.
Salts (with sodium chloride or potassium chloride as basic components generally used in food processing).

3.4 Preparations of Microorganisms and Enzymes

(a) Any preparations of microorganisms and enzymes normally used in food processing, with the exception of microorganisms genetically engineered/ modified or enzymes derived from genetic engineering.

3.5 Minerals (including trace elements), vitamins, essential fatty and amino acids, and other nitrogen compounds. Only approved in so far as their used is legally required in the food products in which they are incorporated.

TABLE 4: PROCESSING AIDS WHICH MAY BE USED FOR THE PREPARATION OF PRODUCTS OF AGRICULTURAL ORIGIN REFERRED TO IN SECTION 3 OF THESE GUIDELINES

Substance	Specific conditions
Water	-
Calcium chloride	coagulation agent
Calcium carbonate	-
Calcium hydroxide	-
Calcium sulphate	coagulation agent
Magnesium chloride (or nigari)	coagulation agent
Potassium carbonate	drying of grape raisins
Carbon dioxide	-
Nitrogen	-
Ethanol	solvent
Tannic acid	filtration aid
Egg white albumin	-
Casein	-
Gelatin	-
Isinglass	-
Vegetable oils	greasing or releasing agent
Silicon dioxide	as gel or collodial solution
Activated carbon	-
Talc	-
Bentonite	-
Kaolin	-
Diatomaceous earth	-
Perlite	-
Hazelnut shells	-
Beeswax	releasing agent
Carnauba wax	releasing agent
Sulfuric acid	pH adjustment of extraction water in sugar production
Sodium hydroxide	pH adjustment in sugar production
Tartaric acid and salts	-
Sodium carbonate	sugar production
Preparations of bark components	-
Potassium hydroxide	pH adjustment for sugar processing
Citric Acid	pH adjustment

Preparations of microorganisms and enzymes:

Any preparations of microorganisms and enzymes normally used as processing aids in food processing, with the exception of genetically engineered/modified organisms and enzymes derived from genetically engineered/modified organisms.

Annex 3. Minimum Inspection Requirements and Precautionary Measures Under the Inspection or Certification System

1. Inspection measures are necessary across the whole of the food chain to verify product labelled according to Section 3 of these guidelines conforms to internationally agreed practices. The official or officially recognized certification body or authority and the competent authority should establish policies and procedures in accordance with these guidelines.

2. Access by the inspection body to all written and/or documentary records and to the establishment under the inspection scheme is essential. The operator under an inspection should also give access to the competent or designated authority and provide any necessary information for third party audit purposes.

A. Production units

3. Production should take place in a unit where the land parcels, production areas and storage facilities are clearly separate from those of any other unit which does not produce according to these guidelines; preparation and/or packaging workshops may form part of the unit, where its activity is limited to preparation and packaging of its own agricultural produce.

4. When the inspection arrangements are first implemented, the operator and the official or officially recognized certification body or authority should draw up and sign a document which includes:

- a full description of the unit and/or collection areas, showing the storage and production premises and land parcels and, where applicable, premises where certain preparation and/or packaging operations take place;

- and, in the case of collection of wild plants, the guarantees given by third parties, if appropriate, which the producer can provide to ensure that the provisions of Annex 1, para 10 are satisfied;

- all the practical measures to be taken at the level of the unit to ensure compliance with these guidelines;

- the date of the last application on the land parcels and/or collection areas concerned of products the use of which is not compatible with Section 4 of these guidelines;

- an undertaking by the operator to carry out operations in accordance with Sections 3 and 4 and to accept, in event of infringements, implementation of the measures as referred to in Section 6, paragraph 9 of these guidelines.

6. Written and/or documentary accounts should be kept which enable the official or officially recognized certification body or authority to trace the origin, nature and quantities of all raw materials bought, and the use of such materials; in addition, written and/or documentary accounts should be kept of the nature, quantities and consignees of all agricultural products sold. Quantities sold directly to the final consumer should preferably be accounted for on a daily basis. When the unit itself processes agricultural products, its accounts must contain the information required in B2, third dash point of this Annex.

7. Storage, on the unit, of input substances, other than those whose use is with paragraph 4.1(b) of these guidelines is prohibited.

8. The official or officially recognized certification body or authority should ensure that a full physical inspection is undertaken, at least once a year, of the unit. Samples for testing of products not listed in these guidelines may be taken where their use is suspected. An inspection report should be drawn up after each visit. Additional occasional unannounced visits should also be undertaken according to need or at random.

9. The operator should give the certification body or authority, for inspection purposes, access to the storage and production premises and to the parcels of land, as well as to the accounts and relevant supporting documents. The operator should also provide the inspection body with any information deemed necessary for the purposes of the inspection.

10. Products referred to in Section 1 of these guidelines which are not in their packaging for the end consumer should be transported in a manner which should prevent contamination or substitution of the content with substances or product not compatible with these guidelines and the following information, without prejudice to any other indications required by law:

- the name and address of the person responsible for the production or preparation of the product;

- the name of the product; and

- that the product is of organic status.

If derogations are allowed by the competent authority, the authority must specify the types of production and circumstances for which derogations are granted and the supplementary inspection requirements, such as unannounced site visits; extra inspections during harvest; additional documentary requirements; assessment of an operation's ability to prevent co-mingling, etc., which are to be implemented.

Pending further review of these guidelines in accordance with Section 8, member countries can accept parallel cropping of the same variety, even if it is not distinguishable, subject to adequate inspection measures being applied.

B. Preparation and packaging units

1. The producer and/or operator and should provide:

- a full description of the unit, showing the facilities used for the, preparation, packaging and storage of agricultural products before and after the operations concerning them;

- all the practical measures to be taken at the level of the unit to ensure compliance these guidelines.

The report should include an undertaking by the operator to perform the operations in such a way as to comply with Section 4 of these guidelines and to accept, in the event of infringements, the implementation of measures as referred to in paragraph 6.9 of these guidelines and be countersigned by both parties.

2. Written accounts should be kept enabling the certification body or authority to trace:

- the origin, nature and quantities of agricultural products as referred to in Section 1 of these guidelines which have been delivered to the unit;

- the nature, quantities and consignees of products as referred to in Section 1 of these guidelines which have left the unit;

- any other information such as the origin, nature and quantities of ingredients, additives and manufacturing aids delivered to the unit and the composition of processed products, that is required by the certification body or authority for the purposes of proper inspection of the operations.

- the unit should have separate areas within the premises for the storage of products as referred to in Section 1 of these guidelines, before and after the operations;

- operations should be carried out continuously until the complete run has been dealt with, separated by place or time from similar operations performed on products not covered by Section 1 of these guidelines;

- if such operations are not carried out frequently, they should be announced in advance, with a deadline agreed on with the certification body or authority;

- every measure should be taken to ensure identification of lots and to avoid mixtures with products not obtained in accordance with the requirements of these guidelines.

5. The operator should give the official or officially recognized certification body or authority or authority, for inspection purposes, access to the unit and to written accounts and relevant supporting documents. The operator should also provide the inspection body with any information necessary for the purposes of inspection.

Appendix III. Draft Recommendations for the Labelling of Foods that can cause Hypersensitivity (Draft Amendment to the General Standard for the Labelling of Prepackaged Foods)[29] (at Step 8 of the Procedure)

Section 4.2.1.3

Where an ingredient is itself the product of two or more ingredients, such a compound ingredient may be declared, as such, in the list of ingredients, provided that it is immediately accompanied by a list, in brackets, of its ingredients in descending order of proportion (m/m). Where a compound ingredient (for which a name has been established in a Codex standard or in national legislation) constitutes less than 25% of the food, the ingredients, other than food additives which serve a technological function in the finished product, need not be declared.

Section 4.2.1.4

The following foods and ingredients are known to cause hypersensitivity and shall always be declared as such:

Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;

Crustacea and products of these;

Eggs and egg products;

Fish and fish products;

Peanuts, soybeans and products of these;

Milk and milk products (lactose included);

Tree nuts and nut products; and

Sulphite in concentrations of 10 mg/kg or more.

Section 4.2.2.1

Except for those ingredients listed in section 4.2.1.4, and unless a general class name would be more informative, the following class names may be used ......... (remainder of section as is)

Section 4.2.3.2

A food additive carried over into foods at a level less than that required to achieve a technological function, and processing aids, are exempted from declaration in the list of ingredients. The exemption does not apply to food additives and processing aids listed in section 4.2.14.

Appendix IV. Draft Amendment to the Standard for Quick Frozen Fish Sticks (Fish Fingers) Fish Portions and Fish Fillets-Breaded or in Batter (At Step 8 of the Procedure)

6. LABELLING

In addition to Sections 2, 3, 7 and 8 of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:

6.1 The Name of the Food

6.1.1 The name of the food to be declared on the label shall be "breaded" and/or "battered", "fish sticks" (fish fingers), "fish portions", or "fillets" as appropriate or other specific names used in accordance with the law and custom of the country in which the food is sold and in a manner so as not to confuse or mislead the consumer.

6.1.2 The label shall include reference to the species or mixture of species.

6.1.3 The proportion of fish core shall be declared on the label.

6.1.4 In addition there shall appear on the label either the term "quick frozen" or the term "frozen" whichever is customarily used in the country in which the food is sold, to describe a product subjected to the freezing processes as defined in subsection 2.2.

6.1.5 The label shall show whether the products are prepared form minced fish flesh, fish fillets or a mixture of both in accordance with the law and custom of the country in which the food is sold and in a manner so as not to confuse or mislead the consumer.

6.1.6 The label shall state that the product should be maintained under conditions that will maintain the quality during transportation, storage and distribution.

Appendix V. Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods

SECTION 5. REQUIREMENTS FOR INCLUSION OF SUBSTANCES IN ANNEX 2 AND CRITERIA FOR THE DEVELOPMENT OF LISTS OF SUBSTANCES BY COUNTRIES[30]
(At Step 6 of the Procedure)

5.1 At least the following criteria should be used for the purposes of amending the substance lists referred to in Section 4. These lists include products whose use is established in organic agriculture as well as new products that have to meet this criteria. Each input is necessary/essential and should be considered in the context in which the product will be used. Their use satisfies the principles of organic production as outlined in these guidelines. Available alternatives, including inputs which are already in use in organic production, should be evaluated:

(a) if they are used for fertilization, soil conditioning purposes:

- they are essential for obtaining or maintaining the fertility of the soil or to fulfil specific nutrition requirements of crops, or specific soil-conditioning and rotation purposes which cannot be satisfied by the practices included in Annex 1 or other products included in Table 2 of Annex 2; and

- the ingredients will be of plant, animal, microbial, or mineral origin and may undergo the following processes: physical (eg. Mechanical, thermal); enzymatic; microbial; and

- their use does not result in, or contribute to, unacceptable effects on, or contamination of, the environment, including soil organisms; and

- their use has no unacceptable effect on the quality and safety of the final product.

(b) if these substances are used for the purpose of plant disease or pest and weed control:

- they should be essential for the control of a harmful organism or a particular disease for which other biological, physical, or plant breeding alternatives and/or effective management practices are not available, and

- substances should be plant, animal, microbial, or mineral origin and may undergo the following processes: physical (eg. mechanical, thermal); enzymatic; microbial (eg. composting, digestion);

- their use does not result in, or contribute to, unacceptable effects on, or contamination of, the environment.

- however, if they are nature identical products used in traps and dispensers such as pheromones, which are chemically synthesized they will be considered for addition to lists if the products are not available in sufficient quantities in their natural form, provided that the conditions for their use do not directly or indirectly result in the presence of residues of the product in the edible parts.

(c) if they are used as additives or processing aids in the preparation or preservation of the food:

- such substances are preferably as found in nature and may have undergone preferably mechanical/physical processes (eg extraction, precipitation), biological/enzymatic processes (eg fermentation) and microbial processes;

- however, if they are nature identical products which are chemically synthesized and it is not possible to prepare or preserve such food products without having recourse to such ingredients they will be considered for addition to the lists if the ingredients are not available in sufficient quantities in their natural form;

- it is not possible to produce a similar product without the use of additives or processing aids;

- the consumer will not be deceived, concerning the nature, substance and quality of the food;

- the purpose is to maintain the nutritional value of the product, to enhance the keeping quality or stability of the products, and to provide the products with an acceptable composition, consistency and appearance;

- there is no detrimental effect on the environment.

Appendix VI. Draft Recommendations for the Labelling of Foods that can cause Hypersensitivity (Draft Amendment to the General Standard for the Labelling of Prepackaged Foods)[31] (at Step 6 of the Procedure)

Section 4.2.1.3

Where an ingredient is itself the product of two or more ingredients, such a compound ingredient may be declared, as such, in the list of ingredients, provided that it is immediately accompanied by a list, in brackets, of its ingredients in descending order of proportion (m/m). Where a compound ingredient (for which a name has been established in a Codex standard or in national legislation) constitutes less than [5%] of the food, the ingredients, other than food additives which serve a technological function in the finished product, need not be declared.

Appendix VII. Proposed Draft Recommendations For The Labelling Of Food Obtained Through Biotechnology (Proposed Draft Amendment To The General Standard For The Labelling Of Prepackaged Foods) (At Step 5 of the Procedure)

[Section 2 Definition of Terms]

Products obtained through biotechnology

For the purpose of the General Standard:

"Products obtained through [new/modern] biotechnology" are foods composed of or containing genetically modified organisms, [or foods produced from, but not containing genetically modified organisms.]

["Organism" is any biological entity capable of replication or of transferring genetic material].

["Genetically modified /genetically engineered organism" is an organism in which the genetic material has been changed in a way that does not occur naturally by multiplication and/or natural recombination.]

Examples of these modifications include but are not limited to:

• recombinant DNA techniques which uses vector systems

• techniques involving the direct introduction into the organism of hereditary materials prepared outside the organism including micro-injection and micro-encapsulation

• cell fusion [including protoplast fusion] or hybridization techniques with new combinations of heritable genetic material formed through the fusion of two or more cells by means of methods which do not occur naturally

Examples of techniques which are not considered to result in genetic modification include but are not limited to:

[on condition that they do not involve the use of recombinant DNA molecules or GMOs]:

· in vitro fertilization

· conjugation, transduction, transformation or any other natural process,

· [polyploidy induction]

[on condition that they do not involve the use of GMOs as recipient or parental organism]:

· mutagenesis

· [cell fusion [including protoplast fusion] of plant cells where the resulting organisms can also be produced by traditional breeding methods]

The presence in any food or food ingredients obtained through biotechnology of an allergen transferred from any of the products listed in Section 4.2.1.4[32] shall be declared.

When it is not possible to provide adequate information on the presence of an allergen through labelling, the food containing the allergen should not be marketed.

Appendix VIII. Proposed Draft Recommendations for the Labelling of Foods Obtained Through Biotechnology (Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (At Step 3 of the Procedure)

Section 5. Additional Mandatory Requirements

Foods obtained through biotechnology

When a food or food ingredient obtained through biotechnology, as defined in Section 2, is no longer substantially equivalent to the corresponding existing food or food ingredient as regards

- composition

- nutritional value

- intended use

- if the nutrient content is significantly modified, nutrient declaration should be provided in conformity with the Guidelines for Nutrition Labelling.

- if the mode of storage, preparation, cooking is significantly different from that for the equivalent food, clear instructions for use should be provided.

Alternative proposal

[All foods that are or contain genetically modified organisms shall be labelled. Foods that are produced from genetically modified organisms but do not contain them shall always be labelled if, natural variations considered, an adequate analysis demonstrates that they differ from equivalent conventional foods.

The presence of any substance that are absent in existing equivalent foods and may have implications for the health of certain sections of the population and/or are the subject of ethic objections shall be indicated in the label.]

Substantial equivalence is established by a demonstration that the characteristics assessed for the genetically modified organism, or the specific food derived therefrom, are equivalent to the same characteristics of the conventional comparator (conventional foods or food components already available in the food supply), within the natural variation for such characteristics, based upon appropriate analysis of data.

In addition, the presence in a food obtained through biotechnology of material from the sources referred to in Section 4.2.2.2 which is not present in an existing equivalent foodstuff shall always be declared

Appendix IX. Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods (At Step 3 of the Procedure)

Section 4.2 List of Ingredients

4.2.2.1 The following class names may be used for the ingredients falling within these classes:

Milk protein products: products with at least 35% and less than 50% of milk protein(s) (m/m in dry matter) not being a traditional milk product such as skim milk powder or whey protein

Milk Protein: products with at least 50% of milk protein (m/m in dry matter)

or

4.2.2.1 The following class names may be used for the ingredients falling within this class:

Milk Proteins: All types of milk protein (caseins, caseinates aand whey proteins) and mixtures thereof

Appendix X. Proposed Draft Recommendations for the Use of Health Claims[33] (At Step 3 of the Procedure)

Health claims should be consistent with national health policy and support that policy. Only health claims that support national health policy should be allowed

2.2 [Health claim means any representation that states, suggests or implies that a relationship exists between a food or a nutrient or other substance contained in a food and a disease or health-related condition.]

(Examples:

A. Health-related effects on the body attributed to directly to a food or nutrient or substance

"X fish oil lowers serum triglycerides and increases clotting times."

"X bran lowers blood cholesterol levels."

"X vegetable oil is low in saturated fat and will help reduce blood cholesterol levels".

"Contains soluble fibre that lowers blood cholesterol levels."

"Contains sorbitol. Polyols are more slowly absorbed than sugars and decrease the insulin response."

B. Disease prevention attributed to nutrient or substance contained in a food

"X contains soluble fibre which reduces risk of heart disease."

"X is low in saturated fat which reduces risk of heart disease."

C. Disease prevention or health-related effects related to diet

"A low fat diet will reduce risk of cancer. X is a low fat food."

"Saturated fat raises blood cholesterol levels. A diet low in saturated fat will reduce blood cholesterol levels and reduce risk of cardiovascular disease. X is low in saturated fat."

7.1 Without prejudice to Section 8, a health claim that a food or nutrient or substance contained in a food has an effect on an adverse health-related condition in the body should not be permitted.

7.2 A claim that the consumption or reduced consumption of a food, nutrient or substance contained in a food, as part of a total dietary pattern, may have an effect on a [disease] or health-related condition [should/should not] be permitted subject to the following conditions:

7.2.1 There is scientific consensus supported by the competent authority that a relationship exists between the food, nutrient or substance and the disease or adverse health-related condition;

7.2.2 The wording of the claim is within the context of a total dietary pattern;

7.2.3 "The food for which the claim is made should be:

(i) a significant source of the nutrient or substance in the case where increased consumption is recommended; or,

(ii) "low" in or "free" of the nutrient or substance in the case where reduced consumption is recommended."

7.2.5 [The claim should not be made if the consumption of the food would result in the intake of a nutrient or substance in an amount that would increase the risk of a disease or health-related condition. The kind and amount of nutrient and substance mentioned should be clearly specified]

Appendix XI. Proposed Draft Amendment to the Guidelines on Nutrition Labelling (At Step 3 of the Procedure)

3.2 Listing of Nutrients

3.2.1 Where nutrient declaration is applied, the declaration of the following should be mandatory:

3.2.1.1 Energy value; and

3.2.1.2 The amounts of protein, available carbohydrate (i.e., carbohydrate excluding dietary fibre), sugars, fibre, fat, saturated fat, sodium; and

3.2.1.3 The amount of any other nutrient for which a nutrition claim is made; and

3.2.1.4 The amount of any other nutrient considered to be relevant for maintaining a good nutritional status, as required by national legislation.

3.2.2 Where a claim is made regarding the amount and/or the type of carbohydrate, the amount of total sugars should be listed in addition to the requirements in Section 3.2.1 The amounts of starch and/or other carbohydrate constituent(s) may also be listed. Where a claim is made regarding the dietary fibre content, the amount of dietary fibre should be declared.

3.2.3 Where a claim is made regarding the amount and/or type of fatty acids, the amounts of saturated fatty acids and of polyunsaturated fatty acids should be declared in accordance with Section 3.3.7.

3.2.4 In addition to the mandatory declaration under 3.2.1, 3.2.2 and 3.2.3, vitamins and minerals may be listed in accordance with the following criteria:

3.2.4.1 Only vitamins and minerals for which recommended intakes have been established and/or which are of nutritional importance in the country concerned should also be declared.

3.2.5 When nutrient declaration is applied, only those vitamins and minerals which are present in significant amounts should be listed.[34]

3.2.6 In the case where a product is subject to labelling requirements of a Codex standard, the provisions for nutrient declaration set out in that standard should take precedence over but not conflict with the provisions of Sections 3.2.1 to 3.2.5 of these guidelines.