The farmer who correctly applies the techniques of organic farming and who is regularly subjected to controls can certify the products obtained by biological methods. Certification is a formal statement indicating the “organic” origin of the productions and can take place with a genuine production certificate or labeling of the packaging, using appropriate terms authorized by the law on a regular basis. Both the production certificate and the labeling authorization are issued by the inspection body at the request of the farmer.
Agricultural productions can be certified after 12 months of application of the biological method, as they come from “organic farming in conversion”. After 3 years (for tree crops, eg olive) and after 2 years (for herbaceous) application of the techniques can be certified as coming from “organic farming”.
The first legislative framework for organic production was established in 1991 by Council Regulation (EEC) 2092/91. This regulation subsequently underwent several modifications, necessitating the growing importance of organic production in all Member States (according to estimates, the sector recorded an annual growth of approximately 25% between 1993 and 1998 and 30% later on 1998). A report on organic production will be published by the end of 2011.