DEMETERASSOCIATION,INC. BIODYNAMIC PROCESSINGSTANDARD ParadiseSpringsDairyFarm Victor,Idaho Page 1 of 64 6735SWCountryClubDrive,Suite104 Corvallis,OR97333 541I929I7148phone info@demeteriusa.org www.demeteriusa.org July2017
TABLEOFCONTENTS INTRODUCTION77777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777776 GENERALGUIDELINES7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777776 I.FRUITANDVEGETABLEPRODUCT777777777777777777777777777777777777777777777777777777777777777777777711 1.1Fruitproducts11 1.2Vegetableproducts,includingpotatoesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII15 II.NUTS,SEEDS,ANDKERNELS777777777777777777777777777777777777777777777777777777777777777777777777777717 2.1GeneralIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII17 2.2IngredientsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII17 2.3ProcessingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII17 III.BREAD,CAKES,ANDPASTRIES777777777777777777777777777777777777777777777777777777777777777777777777717 3.1Ingredients,additives,andtechnicalaidsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII17 3.2RaisingagentsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII18 3.3ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII19 3.4LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII19 IV.GRAIN,CEREALPRODUCTS,TOFUANDPASTA777777777777777777777777777777777777777777777777777719 4.1GeneralIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII19 4.2IngredientsandadditivesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII20 4.3RaisingagentsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII20 4.4ProcessingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII20 4.5TofuproductionIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII21 V.HERBSANDSPICES7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777721 5.1HarvestIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII21 5.2Ingredients,additives,andprocessingaidsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII21 5.3ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII21 5.4DisinfectionandsterilizationIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII22 VI.MEATANDMEATPRODUCTS777777777777777777777777777777777777777777777777777777777777777777777777723 6.1GeneralIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII23 6.2Ingredients,additives,andprocessingaidsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII23 Page 2 of 64
6.3ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII24 6.4PreservingandtypesofpreservativeIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII25 VII.MILKANDMILKPRODUCTS77777777777777777777777777777777777777777777777777777777777777777777777777725 7.1GeneralIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII26 7.2Ingredients,additivesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII26 7.3StarterCulturesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII26 7.4CoatingsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII27 7.5ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII27 VIII.OILSANDFATS777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777729 8.1Ingredients,additives,andprocessingaidsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII29 8.2ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII29 IX.SWEETENINGAGENTS,CONFECTINARY,ICECREAM,ANDCHOCOLATE777777777777777777731 9.1ScopeIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII31 9.2IngredientsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII31 9.3SugarIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII31 9.4SweetingagentsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII32 9.5Icecream,sorbets,andfrozenyogurtIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII32 9.6ChocolateandotherconfectionaryIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII32 X.COSMETICSANDBODYCARE77777777777777777777777777777777777777777777777777777777777777777777777777732 10.1PrinciplesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII34 10.2ScopeIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII35 10.3LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII35 10.4ProcessingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII38 10.5IngredientsofagriculturaloriginIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII39 10.6Ingredients,additives,andaidsofnonIagriculturaloriginIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII40 10.7DefinitionsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII42 XI.TEXTILES7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777743 11.1GeneralIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII44 11.2RawMaterialsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII44 11.3HarvestingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII44 11.4ProcessingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII44 11.5LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII45 Page 3 of 64
XII.WINE7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777745 IntroductionIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII45 LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII45 IBiodynamicWines7777777777777777777777777777777777777777777777777777777777777777777777777777777777777745 12.1Harvesting/crushingandrelatedequipmentIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII45 12.2TankingandfermentationIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII46 12.3YeastsandfermentingagentsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII46 12.4AcidandsugaradjustmentIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII47 12.5ProcessingadditivesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII47 12.6OakagingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII47 12.7ColdstabilizationIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII47 12.8FilteringIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.9BlendingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.10BottlingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.11CorkingandsealingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.12SulphiteuseIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.13EquipmentcleaningandsterilizationIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.14RecordkeepingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII48 12.15OmissionsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII49 IIMadeWithBiodynamicGrapeWines777777777777777777777777777777777777777777777777777777777777749 XIII.BEER7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777749 13.1Ingredients,processingaids,andadditivesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII50 13.2ProcessingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII51 13.3PackagingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII52 13.4CleaningoffacilitiesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII52 13.5PestcontrolIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII53 13.6LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII53 XIV.DISTILLEDALCOHOLANDSPIRITS77777777777777777777777777777777777777777777777777777777777777777753 13.1LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII53 13.2IngredientsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII53 13.3ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII54 13.4NonIpermittedingredientsandprocessesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII54 XV.CIDERANDFRUITWINES77777777777777777777777777777777777777777777777777777777777777777777777777777754 15.1ScopeIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII55 15.2IngredientsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII55 Page 4 of 64
15.3ProcessingmethodsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII55 15.4PackagingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII55 15.5CleaningoffacilitiesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII56 15.6NonIpermittedingredientsandprocessesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII56 XVI.INFANTMILKFORMULA77777777777777777777777777777777777777777777777777777777777777777777777777777756 16.1IntroductionIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII56 16.2ScopeIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII56 16.3IngredientsIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII57 16.4AidsandadditivesIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII57 16.5ProcessingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII57 16.6LabelingIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII57 16.7ProductDevelopmentIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII57 TABLES: I.SUGARANDSALT7777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777777758 II.ADDITIVESANDPROCESSINGAIDS7777777777777777777777777777777777777777777777777777777777777777777777759 APPENDIXI:RESCUEYEASTCULTUREREQUESTFORWINEPRODUCTION77777777777777777777777763 Page 5 of 64
GENERALGUIDELINES:PROCESSING,MANUFACTURING,PACKAGINGSTANDARDSFORDEMETER CERTIFIEDBIODYNAMIC AURORACERTIFIEDORGANIC CERTIFICATION Introduction IntotalthisStandardfortheprocessingofDemeterCertifiedBiodynamic productshasasimplebutmeaningful theme.itsfocusisthatthepostharvesthandling/processingofbiodynamic agriculturalingredientsresultsina finished product that has a significant and verifiable amount of ingredients that come from Biodynamic agricultureinitandthattheyareminimallyprocessed.thisstandardisalsouniqueinthatitsfocusisspecificto numeroustypesofproducts(i.e.dairy,wine,personalcareetc.),andtheirspecificnature.theintendedresultis aproductthatistruetothebiodynamic agriculurefromwhichitcomes. ThesearegeneralstandardsandguidelinesthatapplytoDemeterCertifiedBiodynamic processingoperations intheunitedstates.thesestandardsarealsoeffectiveforauroracertifiedorganic certification.partaisthe GeneralStandardsapplicabletoallproducttypes.PartBisthespecificproducttypestandards.Someofthese requirements may exceed the USDA National Organic Program (NOP) Standards. The NOP regulations are elaboratedinaseparatedocument.beginningoctober21,2002,allproductssold,labeledandrepresentedas organicmustbecertifiedtousdanopstandardsbyannopiaccreditedcertifier. Note% that% Aurora% Certified% Organic% product% cannot% be% legally% labeled% as% such% without% also% having% NOP% organic% certification%as%a%base.% A)GeneralGuidelines 1.Ingredientsource The farm producing the raw product must be certified by the Demeter Association or another recognized DemeterCertifier.IftheprocessingiscontractedtoanoffIfarmprocessingfacility,therawproductmustarrive atthatfacilityinthesamecontainerandconditioninwhichitleftthefarm,andthecontainermustbelabeled inamannerthatclearlyidentifiestheingredientasdemetercertifiedbiodynamic.processorsandcoipackers mustbeinspected. 2.Licensing Any packaging or preliminary processing done after the product leaves the farm and before it reaches the applicantfacilitymustalsobelicensedandinspected.ifsaidpackaging/processingisdonewhiletheproductis stillundergrowerownership,theinspectionoccursaspartofthefarmcertification.ifanotherpersontakes ownershipoftheproduct,aseparatelicensingprocessmustoccur.inallcasesalicensingagreementbetween the label owner and the Demeter Association is necessary to allow use of the DEMETER, BIODYNAMIC, DEMETERCERTIFIEDBIODYNAMIC,ANDAURORACERTIFIEDORGANIC certificationmarksonsuchlabels. 3a.Percentcertifiedingredient ForTextiles,WineandCosmeticsthereareproductspecificstandardsrelatedtotherequiredpercentagesof DEMETERCERTIFIEDBIODYNAMICingredients.Pleaseseetherelatedstandardsforspecifics(includedinPart B). For processed product to be labeled DEMETER, BIODYNAMIC, or DEMETER CERTIFIED BIODYNAMIC, productsmustcontainatleast90%certifiedingredientsfromdemetercertifiedbiodynamicsources,or AURORACERTIFIEDORGANICsourcesifcertificationisAurora.Agriculturalingredientsusedintheremaining 10%mustbecertifiedorganicataminimum, andnoniagriculturalingredients used must be permitted by Demeter. Ingeneral,productsthatfallbelow90%DEMETERCERTIFIEDBIODYNAMICingredientsbutcontain70%or Page 6 of 64
more DEMETER CERTIFIED BIODYNAMIC ingredients, may be labeled Made with DEMETER CERTIFIED BIODYNAMIC(ingredient).Agriculturalingredientsusedintheremaining30%mustbecertifiedorganicata minimum, and noniagricultural ingredients used must be permitted by Demeter. Cosmetics, wine, and textiles currently have productispecific labeling standards in regards to the percentage of certified ingredients. Forallproducts,thelabelmaylistnomorethan3foodgroups,andallingredientswithinthegroupmustbe certified.withall madewith labelingthedemeterand/orbiodynamiclogosmaynotbeusedonthe mainpanel;consultwiththedemeterofficeaboutuseontheingredientpanel. Productswhichfallbelow70%certifiedingredientsmayonlyidentifythecertifiedingredientinthe ingredientlisting.ingredientstatementlabelingisanexemptionthatneedstobeapprovedbydemeterusa. Theexemptionmustberevisitedannually.Thisexemptionallowssuchlabelingfor36monthsoruntilenough DemeterBiodynamic ingredientsbecomeavailabletoachieveprominentbiodynamic ormadewith Biodynamic Ingredientlabeling,whichevercomesfirst.Forthisexemptiontheproductmustcontainatleast 10%DemeterCertifiedBiodynamicingredients.Ataminimumtheproductalsomustbeverifiedtomeetthe NationalOrganicProgramrequirementsfor95%(Organic)labeling.(NotetherequirementsforCosmetic productsandwinearespecifictosuchproducts.seetherelatedprocessingstandard.) Demeter or Aurora may be mentioned as the certifier of the ingredient. The logo may not be used. A documentreviewofthefacilitymaybeacceptableincaseofasingleproductbeingmanufacturedbythe facilitywithademetercertifiedbiodynamicingredient. In all cases, nonicertified ingredients must not have been produced using GMOs, and may not have been subjectedtoanyirradiation. 3b.Calculatingcertifiedingredient Thecalculationofthepercentageofeachingredientisbyweightand/orvolumeatthetimeoftheinclusionof thatingredientintheproductionprocess.waterandsaltarenotincludedinthiscalculation. 4.Documentation All incoming shipments of raw product must be accompanied by bills of lading and/or invoices stating the numberofcontainers,lotnumbers,andpointoforigin. 5.Theneedtousecertifiedminoringredients IfDEMETERCERTIFIEDBIODYNAMICminoringredientsand/orprocessingaidsarecommerciallyavailable,they mustbeused.commercialavailabilityisdeterminedprimarilybyqualityandquantityconsiderations,lesssoby price.consultwiththedemeterofficewhenconsideringnonicertifiedingredients.noniagriculturalingredients mustbeapprovedbydemeter.seetables1i3foragenerallistofallowedingredientsandadditives. 6.Off7siteprocessing Any facility independent of the applicant that handles the applicant s ingredient/ product must meet these guidelines,completeaseparateapplication,andbeinspected.ifthefacilityusedhascurrentandvalidorganic certificationanditcanbeverifiedthattheconcernsofthedemeterprocessingstandardareclearlyaddressed underthescopeofsuchcertificationasitevisitmaynotbenecessaryandthedemeterconcernsaddressedvia areviewofthefacility sexistingorganiccertificationandtheinformationprovidedonthedemeterprocessing applications.suchsituationswillbeapproachedonacaseibyicasebasis. Page 7 of 64
7.Productsegregation If the processing/manufacturing/packaging facility also handles product not certified by the Demeter Association, there must be clear demonstration that there exist both the physical facilities and the administrativecapacitytoensurethatthereisnopossibilityofproductmixing. 8.Residuetesting Incaseswherethereisriskofcontaminationorquestionsastotheoriginoftherawproduct,wemayrequire residuetesting. 9.Flavorings FlavoringsshouldbefromgoodqualityDEMETERCERTIFIEDBIODYNAMICorcertifiedorganicsources. Pretendingtastebyaddingflavorsisnotallowed.Pureextractsaswellasherbsandspicesmaybeusedto roundofftheproducts. 10.Cleaningagentsanddisinfectants The processing/manufacturing/packaging facility must meet all current government hygiene and health regulationsandusesanitationmethodsapprovedbydemeterassociation.cleaningagentsanddisinfectants shouldbechosenwhichpresenttheleastlikelihoodofleavingresidueonproductcontactsurfacesatthetime ofproductcontact. Regardless of what material is used it needs to be demonstrated that product contact surfaces are free of sanitationmaterialresidueatthetimeofprocessingdemetercertifiedbiodynamicproduct.certainhighly residualmaterials,suchasquaternaryammoniaarenotallowed.adequatecaremustbetakenduringfacility cleaningnottocontaminateunprocessedorprocessedproductwithcleaningagents. 11.Storage Storage and aging areas should be ventilated, but sealed against birds, rodents, and other pests. Storage under controlled atmospheric conditions (CO 2 or nitrogen) is allowed. DEMETER CERTIFIED BIODYNAMIC productandingredientsmustbeclearlysegregatedwhileinstorage. 12.Insectandpestcontrol Insectandpestcontrolinthestorage,processing,andpackagingareasshouldbeaccomplishedby mechanical means or with CO 2 fumigation, freezing, or with nonitoxic materials. Prevention via adequate facility sanitation and structural maintenance needs to be the primary control mechanism. Toxic pesticide materials cannot be used with out approval from the Demeter Association. If such approval is granted the pesticide material cannot be used in a manner that it threatens the integrity of DEMETER CERTIFIED BIODYNAMICingredients,WIP,finishedproductorpackaging.Compliancewiththisrequirementneedstobe adequatelydocumented. 13.Rodentcontrol Prevention via facility sanitation and structural maintenance needs to be the primary control mechanism. If furthermeasuresarerequiredthefollowingcontrolscanbeapplied:livecatchtrapsandmechanicalkilltraps; AntiIcoagulantpoisonbaitsincovered,solidbaitboxes.Baitmustbeinaformthatitcannotbecarriedoff /consumedbyotheranimals,suchasapaste,etc.suchbaitboxescannotbeusedinsidetheprocessingfacility, onlyontheoutsideasaprevention. 14.Packaging Ingeneralpackagingshouldbeavoidedbeyondwhatisneededtopreservethequalityandsafetyofthe Page 8 of 64
product.allpackagingmustbefreeoffungicides,preservatives,fumigants,insecticides,andnotbea contaminationsourceofanymaterialsprohibitedbythisstandard. Petroleumderivedwaxesareprohibited.Unstable(lowdensity)plasticsshouldnotbeusedforliningor packaging.pvc(polyvinylchloride)plasticsarenotpermittedinpackagingorstoragecontainers.precaution needstobetakenwiththeuseofaluminumpackaging,particularlywithacidicandsaltyfoodssothat Aluminumdoesnotleachfrompackagingintofinishedproduct.AllpackagingusedforDemetercertified productmustbeshowntobereturnableonalocalbasis,orrecyclable.viacommonlocalmethodsavailable totheconsumernationally,suchascurbsidepickuporrecyclingcenters.demeterdefines recyclable as definedbythefederaltradecommission(ftc)greenguidewhichnotesapackagingas recyclable when atleast60%canberecycledviacurbsideorcommunityrecyclingcentersonanationallevel. IftheaboveImentionedcriteriacannotbemet,anexemptioncanbeapprovedforthebestpossible environmentalsolution.theexemptionhastobebasedoninformationonthepackagingmaterials(full specificationsofthematerialsandproductionprocesses),aswellasaplanfordevelopmentofamore suitablepackagingstrategy. 15.GeneticallyModifiedOrganisms Ingredients,additivesandpackagingusedwithDemetercertifiedproductsmaynotbefromagenetically engineeredsource,forexampleaningredientfromageneticallyengineeredcropvariety,orgenetically engineeredadditivesuchasenzymes,yeastetc.thedemeterstandardforproductslabeledandsoldas Biodynamicis nonedetected whentestedforasuspectedgmocontaminant.ifthereisareasonto suspectaprocessedproductcontainsingredientsthatarefromgmoproduction,orpotentially contaminatedfromgmoagriculturalproduction,theproducttobecommerciallylabeledas DEMETER/BIODYNAMICwillbetestedtoverify nonedetected. 16.Nanotechnology Demeter adopts the precautionary principle in the implementation of nanotechnology, and therefore excludesitfromallusageinbiodynamicagriculture,andfromalldemetercertifiedproducts.demeterwill monitordevelopmentsinthefieldofnanotechnology,includingthestanceofotherorganiccertifiersand reviewthispolicyinthelightofnewinformationthatbecomesavailable. 17.Labeling Package design, text, and use of the certification symbol and/or language must be preiapproved by the Demeter office prior to printing. Please see the general Demeter Labeling Standards for all labeling requirements. The statement "Demeter Certified Organic" may not be used either verbally or in printed materials. Our premium organic certification is AURORA CERTIFIED ORGANIC. The terms Demeter, Biodynamic,DemeterCertifiedBiodynamic,andAuroraCertifiedOrganic areregisteredcertificationmarks andmustberepresentedassuchinalllabelingandpromotionalmaterials. 18.Transport Carriersofrawproductmustbeclean,mustnothavebeenfumigatedwithin72hoursorusedtotransportany substanceswhichcouldcompromiseproductquality.itisadvisabletorequestacleantruckaffidavitfromthe shipper.finishedproductmustbetransportedinsealedcontainersorcartons. 19.Audittrailandinventorycontrol Page 9 of 64
Audittrailandinventorycontrolproceduresmustmeetthefollowingcriteria: a.accuraterecordsofalltransactions. b. Monitored inventory records that are clear and complete and track product from receipt through storage,production,packaging,postiproductionstorage,andshipping. c. Records proving that certified packaged/processed product coincides with certified raw product received,lessexpectedprocessingloss. d.retailpackagingstampedorotherwisemarkedwithidentificationthatenablestracingproductfromthe retailoutletthroughprocessingandbacktothefarmoforigin. Facility records, including bills of lading, purchase orders, invoices, and inventory records, shall be made availableonrequesttoademeterinspector.allinformationreceivedwillbekeptconfidentialbythedemeter AssociationandsharedonlywithEvaluationCirclemembersduringareview. 20.Costs Inspectionvisits,audits,andpossibleresiduetestingwillbeconductedattheproductowner'sexpense. 21.Suspensions,sanctions,andde7certification Intheeventthatitbecomesnecessarytosuspend,sanction,ordeIcertifyanexistingoperation,thelicensee affectedwillbebilledforcosts.othercertifiersmaybenotifiedoftheaction.appropriateinformationas determinedbythecertifiermaybemadepublic. 22.Waterquality 22a.Waterasaningredient WaterusedasingredientinDEMETERCERTIFIEDBIODYNAMICproductmustbedocumentedtomeet thefederalsafedrinkingwaterstandard.inadditionwaterwhichisusedanasingredientinthefinal productmusthaveachlorinelevelnohigherthan4mg/liter.tomeetthisstandardwatermayalsoneed tobefiltered.specificationsforfilterreplacementshouldbefollowed. 22b.Productwashwater Water used to wash DEMETER CERTIFIED BIODYNAMIC product must be documented to meet the FederalSafeDrinkingWaterstandard.Inadditionwaterusedtowashproductmusthaveachlorinelevel nohigherthan4mg/liter.tomeetthisstandardwatermayalsoneedtobefiltered.specificationsfor filterreplacementshouldbefollowed. 22c.Equipmentcleaning Equipment washed with disinfectants must be rinsed with safe drinking water before running food product and tested to the EPA food surface standard of 4ppm chlorine. Quaternary ammonia is prohibited. 23.EnvironmentalConcerns 23a.ThewastestreamresultingfromtheprocessingofDemeterproductmustbehandledinamannerthat doesnotdegradetheenvironment.forexampledirectingorganicwastetowardscompost/soilfertility versuslandfill. 23b.Wateruseinprocessingmustbedoneinamannerthatfocusesonwaterconservation.Waterdischarge fromprocessingmustbehandledinamannerthatdoesnotposeathreattothesurroundingecosystem. Forexample:treatmentofnutrientrichwastewater,coolingofhotwater,etc. Page 10 of 64
24.Microwave Useofmicrowaveduringproductprocessingisprohiobited B)ProductSpecificStandards Contents: Section1. Standardsforthecertificationoffruitandvegetableproducts Section2. Standardsforthecertificationofnuts,seedsandkernelsasprocessedproducts Section3. Standardsforthecertificationofbread,cakesandpastries Section4. Standardsforthecertificationofgrain,cerealproducts,pastaandtofu Section5. Standardsforthetreatmentandprocessingofherbsandspices Section6. Standardsforthecertificationofmeatandmeatproducts Section7. Standardsforthecertificationofmilkandmilkproducts Section8. Standardsforthecertificationofoilsandfats Section9. Standardsfortheproductionofsweeteningagents,confectionary,icecream,andchocolate Section10. Standardsforthecertificationofcosmeticsandbodycareproducts Section11. Standardsforthecertificationoftextilesfromfibers Section12. Standardsforthecertificationofwine Section13.Standardsforthecertificationofbeer Section14.Standardsforthemakingofdistilledalcohol/spirits Section15.Standardsforthemakingofciderandfruitwines Section16Standardsforthemakingofinfantmilkformula Table1ISugarandSalt Table2IAdditives/otheringredients Table3IProcessingaids Appendix1 RescueYeastCultureRequestforwineprodution Section1:StandardsfortheCertificationofDEMETERCERTIFIEDBIODYNAMICFruitandVegetable Products 1.1 Fruitproducts 1.1.1 Storageofthefruit Chemicalpreservationsuchassurfacetreatmentorfumigationwithchemicalpreservativesis prohibited,asisirradiationofthefruit.acceptablemethodsarecoolstorage,modificationof humidity,andcontrolledatmospherestorage.ethylenecanbeusedfortheripeningofbananas. 1.1.2Ingredientsandadditives 1.1.2.1Ingredients: AllDEMETERCERTIFIEDBIODYNAMICrawmaterialscanbeusedasingredients. SweetenersandsaltaredescribedinTable1. 1.1.2.2Additivesandtechnicalaids 1.1.2.2.1 Additivesallowed: IPectinforspreadsbasedonfruit. Page 11 of 64
- AgarIagarforspreadsbasedonfruit(Thesemaynotcontainphosphatesor calciumsulphate,andmaynotbepreservedwithsulphurdioxide). - Carobbeangumforspreadsbasedonfruit. - Native starchandpregelatinizedstarchincertifiedorganicquality IEnzymes,alsoindriedform(amylolytic,pectolytic,proteolytic,notchemically preserved,andnotfromgeneticallymodifiedorganismsithismustbecertified inwritingbythesupplier)mayonlybeusedindifficultpressings,e.g. blackcurrants,blackberries,gooseberries,orintheproductionofjuice concentrates. 1.1.2.2.2 Technicalaidsallowed: 7 AsbestosIfreefiltermaterials - Plantoilsandfats(nonIhydrogenated)asnonIstickagentsfordriedfruit. - CO 2 andn 2 ascoolingagentsandforcontrolledatmospherestorage. - Alumfororganicbananaproductiontostoplatexflowfromthecutsurfaceof thebananahands. ThefollowingaidscanbeusedonlywiththewrittenpermissionofDemeter Association: IDiatomaceousearthforfiltering IFoodgradegelatineforcosmeticreasons IBentoniteforeliminatingproteins 1.1.3 Processingmethodsaccordingtoproductgroups 1.1.3.1 General 1.1.3.1.1 Washingoffruit WashwatermustmeetFederalDrinkingWaterstandards.Municipalwater usedforwashingfruitsshouldbecarbonfilteredtoremoveundesirableorganic compounds. 1.1.3.1.2Choppingoffruitmaybedonemechanically. 1.1.3.2 Driedfruit Dryingistheoldestandoftenthegentlestpreservationmethodforfruit. Lemonjuiceorlemonjuiceconcentratecanbeusedforthetreatmentoffruittoprevent browning.thetreatmentoffruitwithsulphurdioxide,orsulphatesolutionisnot permitted.ashorttreatmentwithboilingwatercanbeusedtoremoveawaxylayere.g. plums. Freezedryingisonlyallowedforcertainapplicationsandonlywithpermissionof DemeterAssociation.Plantoilsandfats(nonIhydrogenated)maybeusedasnonIstick agents. 1.1.3.3.Frozenfruit Onlyfreshfruitmaybeusedforfreezing.Treatmentofthefruitwithnaturalacidse.g. lemonorlemonjuiceconcentrateispermitted.fruitmaybeblanchedbeforefreezing. Theadditionofsaccharoseindriedform,orassyrupisnotpermitted.Theuseof ascorbicacidasanantioxidantisnotallowed.caremustbetakenthattheproductisnot storedlongerthan18monthsbeforesellingorfurtherprocessing. Page 12 of 64
1.1.3.4 Sterilizedfruitpreserves Onlyrawfruitmaybeusedfortheproductionoffruitpreserves.Naturalacidse.g.lemon juiceorlemonjuiceconcentratemaybeusedtotreatthefruit.thebottlingliquidmay bepreparedusingfoodgradehoney,wholecanesugarorrawsugar.fornutritional reasonstheseadditivesshouldbeusedinthelowestconcentrationspossible.high temperatureshorttime(htst)methodsshouldbeusedforsterilizationwhereatall possible. 1.1.3.5 Fruitjuices,nectarsandjuiceconcentrates 1.1.3.5.1 Fruitjuicesandunrefinedjuiceextracts Fruitjuicesandunrefinedjuiceextractsaremechanicallymadefromripe, healthy,freshdemetercertifiedbiodynamicfruit.theymaynotbe reconstitutedfromconcentrates. Enzymes,alsoindriedform(pectolytic,proteolyticandamylolytic),not chemicallypreserved,maybeusedfordifficultpressingse.g.blackcurrants, blackberries,gooseberries.theadditionofsulphurdioxideisprohibitedinthe productionofjuices.pasteurization,coolingandcarbonicacidpressure treatmentareallowedaspreservatives.theremovalofmaterialcausing cloudinesscanbeachieved,wherenecessary,bycentrofuging.asbestosifree filtermaterialsmaybeusedforfiltration. IDiatomaceousearthforfinefiltration IBentonitefortheeliminationofprotein IGelatineforcosmeticreasons. Inprinciple,theaimistoproduce,asmuchaspossible,naturallycloudyjuices. Mechanicalchoppingisallowed.Thepasteurizationandbottlingofjuicesisto becarriedoutinthegentlestmanner,whichleastdegradesthequalityofthe juice.asepticbottlingispossibleanddesirable. 1.1.3.5.2 Nectars(Dilutedsweetenedjuices) NectarscanbeproducedusingthesweetenerslistedinTable1,anddrinking water,inasfarasitisnecessarytoaddthewaterorsweetenerinorderto obtaindrinkablebeverages.thehighestproportionoffruitjuice(fruitpulp)to addedfoodgradehoneyand/orsugaristobetheaim.pasteurizationand bottlingofthejuicesistobecarriedoutinthegentlestmannerwhichleast degradesthequalityoftheproduct.asepticbottlingispermitted 1.1.3.5.3Juiceconcentrates Theproductionofjuiceconcentratesbeginswiththefruitjuicesorunrefined juiceextracts(see1.1.3.5.1)juiceconcentratesareproducedwithout additionalsweetening.evaporationshouldtakeplaceinamultiistage downdraftevaporatorand/orathinlayerevaporator,wherepossibleunder vacuum.enzymes,alsoindriedform(pectolytic,proteolyticandamylolytic withoutchemicalpreservatives)maybeusedtoproducejuiceconcentrates. Regulatingtheaciditywithcalciumcarbonateisprohibited. 1.1.3.6Fruitpulpandpaste,fruitvinegar,fruitcheeses,spreadsbasedonfruit,andpartially manufacturedproducts. 1.1.3.6.1Fruitpulpandpaste Paste:tobepreparedwithoutsweetenerse.g.appletoapplepaste. Page 13 of 64
Pulpfromsourerfruitse.g.applepulpmaybesweetenedwithhoney,whole canesugarorrawsugar. Plumpulp:anunsweetenedproductmadefromfreshordriedplums,orpulp. Otheradditivesarenotallowed. Pulpfromothersweetfruitse.g.mango,pear:nootheradditivesareallowed apartfromthefruit. 1.1.3.6.2 Fruitvinegars Fruitvinegar(alsowinevinegarandbeetvinegar)istobeproducedfrom DEMETERCERTIFIEDBIODYNAMICfruit.Vinegaressencesarenottobe produced.bothtraditionalandrapidvinegarprocessesmaybeused.starter culturesarepermitted. Theadditionofcaramelcoloringandsulphurousacidisnotpermitted,noris theuseof(potassiumhexacyanoferrate).syntheticvinegarproduction methodsareprohibited. 1.1.3.6.3Fruitcheeses Theadditionofanysweetenerisprohibited.Fruitcheeseismadefromfruitby steamingorboiling,pressingandevaporating.evaporationtakesplace, whereverpossible,undervacuum.iffruitjuicesareusedinpreparingfruit cheese,theymustfulfilltherequirementssetoutin1.1.3.4.1. 1.1.3.6.4Spreadsbasedonfruit(fruitpreparations) Iffruitpulporfruitpasteisusedinpreparingspreads,theymustfulfillthe requirementsof1.1.3.5.1and1.1.2.2.1.pectinandagariagarassettingagents; carobbeangumasathickener;and native starchandpregelatinizedstarch arepermitted.themaximumamountofnaturallyavailablepectinshouldbe usedforsetting. Naturallyoccurringacidse.g.lemonjuiceorlemonjuiceconcentrateare permittedtoregulateacidityorasantiioxidants.sweetenersarelistedintable 1.Theevaporationofspreads,ifcarriedout,istobedoneundervacuum. AgavejuiceconcentrateorJerusalemartichokesyrupisrecommendedas sweetenersfordietispreads. 1.1.3.6.5Partiallymanufacturedproducts(pulpandfruitpaste) Thepartiallymanufacturedproductsmaynotbechemicallypreserved.During extractionofthepaste,caremustbetakenthatasmuchcorematerialas possibleisremoved. 1.1.3.6.6Fruitjuicesettingagents TheproductionoftraditionalfruitjuicesettingagentsfromDEMETER CERTIFIEDBIODYNAMICfruitispossibleanddesirable.Itsusecanreplace otherthickeners,givingabetterproduct. 1.1.3.6.7Fruitsyrups Syrupsareundilutedsweetenedfruitconcentratesthatwillbedilutedfor drinking.fornutritionalreasonstheseadditivesshouldbeusedinthelowest concentrationspossible.pasteurisationandbottlingistobecarriedoutinthe gentlestmannerwhichleastdegradesthequalityoftheproduct.aseptic bottlingispermitted.hightemperatureshorttime(htst)methodsshouldbe Page 14 of 64
usedforsterilisationwhereatallpossible. 1.2 Vegetableproducts,includingpotatoes 1.2.1. Storageofvegetables Theuseofstoreroomsorpits(accordingtothevegetabletype),includingcontrolledatmosphere storagerooms,ispermitted.itisprohibitedtotreatvegetableswithchemicalpreservatives (e.g.ethyleneoracetylene)forstorage.irradiationisalsoprohibited. 1.2.2 Ingredientsandadditives 1.2.2.1 Ingredients AllDEMETERCERTIFIEDBIODYNAMICrawmaterialscanbeused.Saltandsweeteners aredescribedintable1.allsugarsincludedintable1maybeusedaspartofthe fermentationprocessforaceticacidandlacticacidproducts. 1.2.2.2 Additivesandtechnicalaids -Startercultures(mustnotbegeneticallymodified;awrittencertificatetothiseffect mustbeprovidedbythesupplier). - AsbestosIfreefiltermaterialsforvegetablejuices. - Diatomaceousearthforclarification(onlywithagrantedexemption). - CO 2 andn 2 ascoolantsandforcontrolledatmospherestorage. - Plantoilsandfats(unIhydrogenated). 1.2.3 Processingmethodsaccordingtoproductgroups 1.2.3.1 General 1.2.3.1.1 Washingofvegetables WashwatermustmeetFederalDrinkingWaterstandards.Municipalwater usedforwashingvegetablesshouldbecarbonfilteredtoremoveundesirable organiccompounds. 1.2.3.1.2 Cleaningandpeeling Mechanicalcleaningmethodsarepermittedingeneral.Mechanicalpeeling methodsareallowedforthosevegetableswhoseskinisnotsuitablefor eating.steammaybeusedforpeeling. 1.2.3.1.3 Choppingandsorting Mechanicalmethodsmaybeusedforchoppingandsorting. 1.2.3.1.4 Blanching Blanchingistobecarriedoutwherepossiblewithsteambecauseofbetter nutrientretention. 1.2.3.2 Driedvegetables(includingmushrooms) Treatmentwithnaturallyoccurringacids(e.g.lemonjuiceandlemonIjuiceconcentrate) isallowedinordertopreventbrowning.plantoilsandfats(unihydrogenated)maybe usedasnonistickagents.dryingshouldbedoneinthegentlestmannerpossible,e.g. usingdehumidification. Thefollowingmethodsareprohibited:Freezingafterblanchinginordertolowerthe watercontent,treatmentwithsulphurdioxideorsodiumsulphite,highfrequency Page 15 of 64
drying,chemicalmoistureextraction(apartfromsalt)anddirectdryingbyburningfossil fuels.freezedryingisonlyallowedforcertainapplicationsandonlywithanexemption issuedbytherespectiveorganization. 1.2.3.3 Vegetablesincansandglass(includingmushrooms) Thebottlingliquidmaycontainupto1.5%ofaddedsalt.Treatmentwithnaturally occurringacids(e.g.lemonjuice,applejuice,sauerkrautjuice)isallowedforlightcolored vegetables.theuseofcalciumchlorideontomatoesisprohibited. VegetablepreservesaretobeadequatelyheatItreated(sterilized). 1.2.3.4 Preservingvegetablesbymakingthemsour 1.2.3.4.1 Lacticacidpreservationofvegetables Starterculturesarepermittedforvegetablespreservedwithlacticacid.Upto 1%foodgradehoney,wholecanesugarorrawsugarmaybeadded. Preservativesarenotallowed.Olivespreservedwithlacticacidmaynotbe treatedwithsodiumhydroxide.pasteurizationofvegetablespreservedwith lacticacidisallowed,butshouldonlybeusedwhenitisunavoidable. 1.2.3.4.2 Aceticacidpreservationofvegetables(useofvinegar) Thebottlingliquidismadewithvinegar,foodgradesaltandhoney,whole canesugarorrawsugar,aswellasherbsandspices.theadditionoflemon juiceisallowed.isolatednaturalacidsandchemicalpreservativesarenot permitted.thefinishedproductmaybepasteurized. 1.2.3.5 Frozenvegetables Vegetablesmustbefrozenwithoutextraliquid.Thefreezingprocessshouldtakeplace asquicklyaspossible,usingrapidifreezemethods(e.g.coldairconvectionprocesses, freezinginliquids,coldsteammethods,blastfreezingwithliquidnitrogen). 1.2.3.6Vegetablejuices Toacidifyvegetablejuices,naturallyoccurringacids(e.g.cidervinegar,sauerkrautjuice) canbeused.sauerkrautjuiceistobepressedfromsauerkraut.filtrationwith diatomaceousearthisallowedonlywiththeexpresspermissionofthedemeter Association.AccordingtothepHvalue,juiceswillbepasteurizedorsterilized. Pasteurization,beinglessdestructiveofquality,ispreferred. 1.2.3.7Tomatopasteandhorseradishpreparations 1.2.3.7.1 Tomatopaste Tomatopasteisproducedfrompulpbywaterreductionusingheating.To adjustthecontentofdrymatter,freshpulpmaybeaddedbackin.chemical preservativesareprohibited. 1.2.3.7.2 Horseradishpreparations Theproductionofhorseradishpreparationssuchasgratedhorseradish,table ordelicatessenhorseradishmaynotincludetheuseofsulphurdioxide(so 2 ). Theadditionoflemonjuiceorlemonjuiceconcentrateisallowed. Page 16 of 64
Section2:StandardsfortheCertificationofDEMETERCERTIFIEDBIODYNAMICNuts,Seedsand KernelsasProcessedProducts(Nutbutterandspreadsforbread) 2.1 General Oilsandfats,whichoriginatefromnuts,seedsandkernelsarecoveredinSection8. Nutbuttermaycontainalltypesofnutsandseeds,butthetypesmustbedeclaredonthelabel. 2.2 Ingredients AllDEMETERCERTIFIEDBIODYNAMICrawmaterialscanbeusedasingredients.Sweetenersandsaltare describedintable1. 2.3 Processing Onlymechanicalmethodssuchaswashing,drying,roasting,peeling,mixing,choppingareapprovedfor allstepsintheprocessing. Section3:StandardsfortheCertificationofDEMETERCERTIFIEDBIODYNAMICBread,Cakesand Pastries 3.1 Ingredients,additives,andtechnicalaids 3.1.1 Ingredients AllDEMETERCERTIFIEDBIODYNAMICrawmaterialsmaybeusedasingredients.Sweetenersand saltaredescribedintable1. Additionalgeneralrequirementsforingredientsareasfollows: Driedmilkproductsmaynotbeused. Fordeepfryingpeanutandpalmoilsonlyarepermittedandmustbecertifiedorganicif DemeterCertifiedBiodynamicproductisnotavailable. ChocolatecoatingmustbecertifiedorganicifDemeterCertifiedBiodynamicproductis notavailable.iflecithinispresentasanadditivethenitmustnothaveoriginatedfroma geneticallymodifiedorganism. FruitingredientsmustmeetthestandardsoutlinedinSection1. 3.1.2 Additives 3.1.2.1.Settingagentsapproved: E406AgarIagar. E440aPectin.Thepectinmaynotcontainphosphates,calciumsulfateorrefined sugarsandthesolutionmaynotbepreservedwithsulfurdioxide.e440bpotassium pectateisprohibited. Gelatinemaybeusedonlyforyogurtandcottagecheeseandforcream preparations. 3.1.2.2 Alkalinebrines Afourpercentsolutionofsodiumhydroxide,E524,isallowedintheproductionof BrezelandsaltIbakeryproducts. 3.1.2.3 Flavorings Page 17 of 64
Flavoringsforuseinfancybakingaretobesolelypureethericoilsorpureextracts identicalwiththeparentmaterial.theseflavoringsandextractsmaybeobtainedusing thefollowingextractionmethods: Pressure,waterandsteam,vinegar,oil,ethanolorCO2 3.1.2.4 Bakingimprovers Thefollowingmaterialsmaybeusedasbakingimproversintheproductionofsmall bakeryitems,baguette,rusks,andtoast: Wheatgluten,butonlyinbakeryproductscontainingwheat(itisprohibitedin wheatifreebakeryproducts). Acerolapowder,accompaniedbyadeclarationthatthemaltIdextrincarrier containsnogeneticallymodifiedorganisms,andhasnotbeenproducedwiththe aidofgeneticallymodifiedorganisms. Fruitjuices,maltandsoyaflourarepermitted,andmustbeDEMETERCERTIFIED BIODYNAMICifavailable. Conventionalbakingimproversmaycontainonlythoseingredientsandadditives thatarelistedintable2below.allbakingimproversusedinbakeryproducts requireapprovalbythedemeterassociationpriortouse. Allingredientsandadditivesinthebakingimproversaretobeincludedinthe completedeclarationasrequiredforthelabelingofwrappedorloosedemeter CERTIFIEDBIODYNAMICbakeryproducts. 3.1.3 Aids 3.1.3.1 Non7stickagents SuitablenonIstickagentsareflour(fromgrains),plantoilsandfats,butterandother animalfats.woodflour,magnesiumoxideandnonistickemulsionsarenotpermitted. Waxisalloweduntilamoresuitablereplacementmaterialisfound. 3.1.3.2 Bakingpaperandbakingfoils Bakinginfoilisprohibited. Bakingpaperandbakingfoilmayonlybeusedtopreventstickingofsmallbakeryitems (e.g.saltpretzel,buns,biscuitsetc.). 3.2 Raisingagents 3.2.1 Micro7organism Thefollowingraisingagentsmaybeused: Bakingferments Sourdoughproducedbythebakery.Culturingacidmaybeusedasastarteronlyinthefirst stage.theaimistodevelopamultiistageprocesswithouttheuseofyeast. Yeast.Organicyeast,orifunavailable,yeastgrownonorganicsubstrates.Onlyifneitheris availablemayconventionalyeastbeused.writtenconfirmationthattheyeastisnot geneticallymodifiedisrequired. 3.2.2 Chemicalraisingagents Thefollowingraisingagentsmaybeused: E501forgingerbreadandhoneybread Page 18 of 64
Tartaricacidbakingpowder.Grainstarchistheonlyallowablecarrierthatmaybemixed withit. Raisingagentscontainingphosphatesareprohibited. 3.3 Processingmethods 3.3.1 Milling Theuseofhammermillsisprohibitedbecauseofthedangerofhighrotationspeedcausing temperatureaffects,whichreducequality.millsmadewithnaturalorartificialstones,orsteel rollersmaybeused.whenbuyingamill,stonemillsshouldbepreferred. 3.3.2 Ageoftheflour Thebakercandecidewhethertobakefreshlymilledflour,orflourthathasbeenstoredforsome time. 3.3.3 Prolongingorinterruptingtherisingprocessbycoolingorfreezing Forreasonsofworkingtechniquetheprolongingorinterruptingoftherisingprocessinthe productionbycoolingorfreezingisallowed.itshouldbedeclared. 3.3.4 Freezing Fruitcanbefrozentogiveindependencefromtheseasons.Microwaveovensmaynotbeused forthawing.bakedbreadandbakeryproductsmaynotbefrozen.specialitiessuchasbiscuits andsimilarproductscanbebakedthroughandthendeepfrozen.theyaretobesoldasfrozen food. 3.3.5 Ovens Bakinginhighfrequencyinfraredovensisnotpermitted.Whenacquiringanewbakingoven,gas firedispreferabletoelectricaloroilfired,fromanenvironmentalpointofview. 3.3.6 Bakingtinsandtrays Bakingtinsandtraysmadeofsteel,stainlesssteel,orglassmaybeused.Ifcoatedtinsortrays areused,therecommendationsforthepretreatmentofthecoatedsurfacemustbefollowed carefullybeforefirstuse.evensmallimperfectionsinthesurfacemeanthatsuchcoatedsteels maynolongerbeused. Singleusebakingformsmadeofaluminumareprohibited. 3.4 Labeling RequirementsinadditiontoPartA,Section18(GeneralGuidelines,Labeling)include: DEMETERCERTIFIEDBIODYNAMICbreadandbakeryproducts,whetherwrappedorloose,mustbe accompaniedbyalistofingredientsthatisavailabletoallcustomers,retailersanddistributors. Section4:StandardsfortheCertificationofDEMETERCERTIFIEDBIODYNAMICGrain,CerealProducts, PastaandTofu 4.1 General Productsincludedinthissection: Grains,milledgrain,grainflakes. Page 19 of 64
Productsmadefromtheabovee.g.breakfastcereal(muesli),bakingmixtures,drymixtureswitha substantialgrainpercentage(rissoles,patties,risotto),coffeesubstitutesfromgrain, native starchandpreigelatinizedstarch,glutenmalt. Pastaproducts(includingfilledpastas). 4.2 Ingredientsandadditives 4.2.1 Ingredients AllDEMETERCERTIFIEDBIODYNAMICrawmaterialscanbeusedasingredients.Sweetenersand saltaredescribedintable1. Ingredientsforpastaproducts 4.2.1.1Noodles: Grainormilledgrainproductssuchasflour,semolina Eggs Herbsandspices Vegetables 4.2.1.2Pastafillings: Milkandmilkproducts Meatandmeatproducts Vegetableandvegetableproducts Soyproducts 4.2.2 Additives 4.2.2.1Flavorings Flavoringsaretobesolelypureethericoilsorpureextractsidenticalwiththeparent material.theseflavoringsandextractsmaybeobtainedusingthefollowingextraction methods: Pressure,waterandsteam,vinegar,oil,ethanolorCO 2. 4.2.2.2.Bakingimprovers BakingimproversforreadyItoIusebakingmixesarelimitedtotheproductgroup:small bakeryitems,baguette,rusksandtoast,andareregulatedinthestandardsforbreadand bakeryproducts(seesection3). Otheradditivesarenotpermitted.Theuseofantibioticstopreventthenaturalbuildupofacid intheproductionofstarchisprohibited. 4.3 RaisingAgents 4.3.1 ForreadyItoIusebakingmixesthefollowingmicroorganisms,ifnotgeneticallymodifiedandif grownonacertifiedorganicsubstrateifavailable,areallowed: Sourdough,driedsourdoughgranules,yeast,yeastproducts. 4.3.2 ForreadyItoIusemixes,tartaricacidbakingpowderisallowed. 4.4 Processing 4.4.1 TheproductionofmodifiedstarchusingchemicalsorenzymesisNOTpermitted. 4.4.2 Extrusiontechniques,fortheproductionofpuffedcerealsforexample,isallowedonlyunderthe followingrestrictions: Page 20 of 64
4.4.1 Processingaids TheproductismadefromDEMETERCERTIFIEDBIODYNAMICrawmaterials. LabelingtheproductasBIODYNAMIC/DEMETERisnotpossible.. Suchproductcanonlybelabeledas madewithbiodynamicingredient. Theuseofnitrogen(N 2 )andcarbondioxide(co 2 )isallowed. Sodiumhydroxide(NaOH)isallowedtoadjustthepHvalueintheproductionofstarch. IsolatedenzymesareNOTpermitted. 4.5Tofuproduction 5.1TofuisprocessedfromsoyabeansthatoriginatesolelyfromcertifiedBiodynamicenterprises, withoutexception. 5.2Nigari(Magnesiumchloride)andCalciumsulphatearepermittedcoagulants(forsettingthecurd) fortofuandtofuproducts.sodiumbicarbonateispermittedasanaid/additive. 5.3Startercultures(notchemicallypreserved)arepermittedforthemanufactureofsoyaproducts. 5.4Onlyhardwoods(aswood,shavingsorsawdust)maybeusedforsmokingsoyaproducts.Tropical hardwoodsareexcluded. Liquid smokeisnotpermitted. 5.5Extrusiontechnologiesarenotpermittedinthemanufactureofsoyaproducts. Section5:StandardsfortheTreatmentandProcessingofDEMETERCERTIFIEDBIODYNAMICHerbs andspices 5.1 Harvest Atharvest,impeccablecleanlinessisofparamountimportance.Thismeanstheharvestedproducts shouldbefreefromobviousdisease,deadtissue,damage,decay,etc.inordertopreventmicrobial contamination,itisimportanttoensurethattheherbsandspicesdonotcomeintocontactwiththesoil duringharvest.ifcleaningisrequired,waterofdrinkingquality,withoutanyadditives,istobeused.this cleaningwatermustberemovedfromtheherbsandspicesascompletelyaspossiblebeforefurther processing. 5.2 Ingredients,additivesandprocessingaids AllDEMETERCERTIFIEDBIODYNAMICrawmaterialscanbeusedasingredients.Sweetenersandsaltare describedintable1.calciumcarbonateisallowed. Processingaidsallowedincludecarbondioxideandnitrogenforsterilizationandcoldgrinding. 5.3 Processingmethods 5.3.1 Drying Dryingshouldbeasgentleaspossible,maintainingthemaximumqualityandbecarriedout usingtheoptimumconditionsforeachparticularproduct.thedryingtemperaturesaretobe determinedbytheproduct.theprocessistobecontrolledsuchthatgoodhygieneis maintained. Page 21 of 64
Directdryingbysunlightinthefieldoronthegroundasawayofreducingtheharvesttimeby wiltingtheswatheispermittedonlyforfruitandmedicinalseeds(e.g.caraway,fennel,etc.).the actualdryingisnottobedoneinthefieldforhygienicreasons. Adryingfacilityusingindirectsun,orairdrying,inashadyplaceprotectedfrompestsandother sourcesofcontamination,ispossiblee.g.ondryingracks.artificialdryingprocessesonconveyor beltsorshelves,usingvacuum,freezedrying,orcondensationmethodsarepermitted. Inprincipledirectdryingusingfossilfuelsorchemicalwaterextractionisprohibited(see exceptionsbelowinsection5.3.2).relianceonsolarenergy,andtheuseofenergysaving processesisexpresslyadvocated. Theproductsbeingdriedmaynotbecoatedwithextractssuchasaminoacids,fattyacids, sugars,oremulsifiers.naturalmaterials(e.g.oils)thataredemetercertifiedbiodynamicor certifiedorganicareallowedassurfacetreatmentagents. Theuseofhighfrequencydryingisprohibited. 5.3.2 Otherpreservingmethods PicklinginplantoilsorvinegarthatisDEMETERCERTIFIEDBIODYNAMICorcertifiedorganicis permitted. Dryingwithelectrolytesisallowed,buttheonlypermittedelectrolyteissalt(seeTable1). Deepfreezingispermitted. Cleanforcedairsystemsbasedonfuelssuchasnaturalgasarepermittedaslongassucha systemoffreeoffossilfuelcontaminantsintheheatedair. 5.3.3 Choppingandcutting Choppingofherbsandspicesisalwaysaccompaniedbyalossofethericoils.Wheneverpossible theherbsandspicesshouldbemarketedeitherwholeorcoarselychopped.theusualmilling andslicingmachineryandmethodsmaybeusedforsizereduction.ifdustisproducedinthe process,thenthismustbeextracted,withtheairstreambeingcleanedbeforereleaseintothe environment. Sizereductionprocesses,whichusenitrogenorcarbondioxideascoolingagents,arepermitted. Closedcycle,nitrogenIcoldmillingprocessesarepreferableforreasonsofenergyconservation. 5.3.4 Cleaning Physicalmethodsofcleaningtheproductareallowed,e.g.sieving,sorting,useofstoneremoval machinesandmagnets,filtering. 5.3.5 Mixing Theproductionofherbandspicemixturesispermitted.Theonlyallowablefreeflowingagent thatcanbeaddedise170calciumcarbonate. 5.4 Disinfectionandsterilization Thebacterialloadisdeterminedbytheharvestingandprocessingoftheherbsandspices.Therefore attentionshouldbepaidtotheoptimizationofthemethodsemployed. Businessesthatproducesensitiveproductsshouldchooseparticularlythoseherbsandspicesthathave beenharvested,processedandstoredinthebestpossiblefashion.inmanycasesthiswillalready guaranteeasufficientlylowmicrobialcontamination. Disinfectionisonlytobeusedwhenitisabsolutelynecessary.Allowabledisinfectionmethodsarethe useofdryormoistheat.disinfectionusingsuperheatedsteam,incaseswherethisistechnically Page 22 of 64