Food and Fodder Manufacturing Requirements

General Principles


1. Avoid Unnecessary Manufacturing And Packaging.


2. Avoid Potential Source Of Pollution Of Production Or Environmental Pollution.


3. The Transparency And Traceability Of The Organic Manufacturing Chain Should Be Ensured.


4. Materials That React Or Change The Nature And Components Of Organic Products Must Be Reduced.


The Ingredients


1. It Shall Be Used In The Manufacture Of Organic Products Of High Quality Raw Materials, In Which The Organic Ingredients Shall Enter As Much As Possible.


2. The Ingredients Of Organic Food And Feed Products Manufactured From Natural Sources Should Only Come If There Is A Legal Need For Them Or If Alternatives Are Not Available.


3. The Use Of Ingredients Manufactured In Food And Feed Products Is Limited To Those In The List Of Permitted Substances, Parts B And C.


4. The Use Of Minerals (Including Trace Elements), Vitamins And Other Similar Isolates Is Not Allowed Unless They Are Legally Incorporated And Used (Legally Required).


5. The Same Ingredient, Both Organic And Inorganic, Is Not Allowed To Be Used At The Same Time As The Food Product Itself.


6. Do Not Enter The Water And Salt Ratio When Calculating The Percentage Of Ingredients.


7. The Recipes Must Be Clarified And Sent To The Certification Bodies For Verification And Approval.


Additives And Manufacturing Aids


1. The Use Of Additives, Manufacturing Aids, And Other Materials In The Manufacture Of Food And Feed, Which Have Mainly Technical And Sensory Functions, Should Be Significantly Reduced So That They Are Used To The Minimum Extent Possible And Only In The Case Of Basic Technical Needs Or Special Dietary Objectives.


2. The Use Of Additives And Inorganic Processing Aids Should Be Limited.


3. The Use Of Any Additives, Manufacturing Aids Or Other Materials Shall Be Limited To Those Contained In The List Of Permitted Substances. Part C Shall Also Be Declared In The Recipe.


4. Full Inserts And Manufacturing Aids Should Be Placed In The Label Card.




1. Organic Food And Feed Processing Operations Should Be Carried Out Continuously Until The Entire Production Cycle Is Completed And Separated By Place And Time From Similar Processes Applied To Inorganic Products.


2. Operations Should Be Carried Out On Organic Products Only After Proper Cleaning Of Production Equipment And Equipment.


3. Organic Products Should Be Stored And Manufactured Separately In Time And / Or Place For Traditional Or In-Process Products.


4. Measures Should Be Taken To Prevent The Mixing Of Organic Products With Other Inorganic Products Or Products In The Process Of Transformation During Storage And Transport.


Technologies Applied


1. The Techniques Used To Manufacture Feed And Organic Food Should Be Biological, Physical Or Mechanical.


2. Materials And Methods Of Manufacture That May Mislead The True Nature Of The Product Should Be Excluded.


3. Extraction With Water, Ethanol, Vegetable And Animal Oils, Vinegar, Carbon Dioxide Or Nitrogen Should Be Carried Out, And The Material Should Be Of A Suitable Quality For Its Purpose.


4. Filters And Filters Shall Not Contain Asbestos Or Use Technologies Or Materials That May Adversely Affect The Product.


5. The Following Storage Conditions Are Permitted:


A. Modified Atmosphere


B. Controlled Heat


C. Drying


D. Regulate Moisture


6. Ethylene Gas Is Allowed For Ripening.


7. Ionizing Radiation Is Not Permitted For The Treatment Of Fodder, Organic Food Or Raw Materials Used In Feed And Organic Food.


8. Operators Producing Food And Feed Should Establish And Develop Appropriate Procedures And Measures Based On Hazard And HACCP.


9. The Operator Shall Inform The Control Authority And Provide Updated Records Of All Operations, Quantities Manufactured And Their Destination.


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Pdf .... Food Processing And Alfalfa Ingredients


Material For Food Processing

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