Voluntary Report - public distribution

**Date:** 7/14/2004

**GAIN Report Number:** KS4035

KS4035

**Korea, Republic of**

**Organic Products**

**Organic Certificate Requirements**

**2004**

**Approved by:**

![](media/image1.wmf)Marcus E. Lower

U.S. Embassy

**Prepared by:**

Seung Ah Chung

**Report Highlights:**

This is to provide guidance to U.S. organic exporters regarding Korean
requirements for U.S. organic food imports.

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Seoul \[KS1\]

\[KS\]

# I. Korean Regulations for Processed Food Products with Organic Labels 

In accordance with Labeling Standards for Food et al. issued by the
Korea Food & Drug Administration (KFDA), the term "organic" and other
similar terms may be used only if the following criteria are met.

1\. Organic raw materials of imported food products shall be equal to or
better than the quality standards specified in Article 16, Paragraph 2
of the Environmental Agricultural Promotion Act, and Article 7, Annex 1
of the Enforcement Regulations of the Act.

2\. If organic raw materials of imported food products are not subject
to the quality standards specified in the above Korean regulations, such
products shall meet the relevant quality standards of the exporting
country.

3\. Organic and non-organic agricultural products shall not be used in
mixture as one raw material.

4\. Raw materials not included on the list of raw materials permitted
for use in the manufacture/processing of organic food products (See
section IV.) shall not be used. In accordance with the Labeling
Standards for Food et al., "raw material" is defined as a material,
except for purified water purposely applied to the product, that is used
for manufacturing, processing, or cooking of food or food additives and
that are contained in the final product.

5\. Irradiated raw materials shall not be used.

6\. Genetically modified foods or food additives shall not be used.

7\. The container/package used for a food may be recycled or made of
biodegradable material.

8\. The determination as to whether an imported food meets the standards
specified in (1) through (7) above may be based on a certificate issued
by an organization that satisfies the qualifications to be a certifying
entity under the relevant regulations of:

> A\) the exporting country, or
>
> B\) a reliable organization certified by a recognized international
> body, such as IFOAM (International Federation of Organic Agricultural
> Movements).

For such determination, KFDA has completed the review of the U.S.
National Organic Program and concluded that the U.S. organic standards
are equivalent to Korean organic standards. As a result, KFDA recognizes
USDA-accredited certifying agents as foreign organic certifiers able to
issue organic certificates for imported food products. To date, KFDA has
recognized 106 foreign organic certifiers to date. Of those, 54 are
USDA-accredited certifying agents located in the United States.

For USDA-accredited certifying agents located outside the United States,
KFDA accepts their organic certificates issued for products originating
in the United States. Based upon KFDA's Labeling Standards for Food,
imported organic food products must be certified by certifiers
accredited by the exporting country's government. Therefore, KFDA
accepts certificates issued by USDA-accredited certifying agents located
outside the United States for U.S.-origin organic products but does not
recognize those agents' USDA accreditation as the basis for acceptance
of their certificates issued for non-U.S. origin products.

# 

# II. Labeling

Labeling may be done in the following manner depending on the content of
organic agricultural ingredients in a food product.

1\. 100%: when the finished food product does not contain any other food
or food additive except for organic agricultural ingredients, the label
"100% organic agricultural product" or similar labels may be used.

2\. No less than 95%: when no less than 95 percent of raw materials
contained in the finished food product are organic agricultural
ingredients, the term "organic" or similar terms may be used as a part
of the product name and stated on the main labeling panel of the
container/package; and the name, seal and logo of the organization that
certified the organic agricultural produce used in the product, as well
as other certification information, may be stated. In this case, the
content of the organic agricultural ingredients shall be stated in
percentage in the labeling section for raw material names.

3\. Less than 95% but more than 70%: when 70 percent or more but less
than 95 percent of raw materials contained in the finished food product
are organic agricultural ingredients, the term "organic" or similar
terms may be stated on a labeling surface of the container/package other
than the main labeling panel. In this case, the content of the organic
agricultural ingredients shall be stated in percentage in the labeling
section for raw material names.

4\. Others: when a food not included in (1) through (3) above includes
organic agricultural produce, the term "organic" or similar terms may be
used as a part of the names of such ingredients within the labeling
section for raw material names. In this case, the content of organic
agricultural ingredients shall be stated in percentage in the labeling
section for raw material names.

**III. Documentation Requirements for Imported Organic Food Products**

The following two documents should be presented to regional offices of
the KFDA when submitting the import application for organic food
products for import clearance.

1\. A copy of an organic certificate issued by the USDA-accredited
certifying agent. The certificate must include following information.

\- Name, address, and phone number of the certifying agent;

\- Types of organic food the operation is certified by the certifying
agent to supply, along with the company name, address, and effective
date (or renewal date) of certification.

2\. An original ingredient statement (a list of all ingredient names)
issued by the manufacturer (only required for organic food products made
of mixed ingredients) that includes the office/department/division name,
name and signature of the issuer.

Please note that a "transaction certificate" is no longer required for
imported organic food products.

KFDA is currently not accepting organic certificates issued to handlers.
KFDA requires organic certificates issued to the producer, processor or
manufacturer of organic products. The Agricultural Affairs Office is
working on this issue with KFDA. Any developments or changes with regard
to this matter will be reported in voluntary Attaché reports.

**IV. Ingredients allowed for use in the manufacture and handling of
organic food products**

1\. Food additives (including auxiliary agents)

+--------------------------------+-------------------------------------+
| Names                          | Special conditions                  |
+--------------------------------+-------------------------------------+
| Calcium carbonate              | \-                                  |
|                                |                                     |
| Sulfur dioxide                 | Wine products                       |
|                                |                                     |
| Lactic acid                    | Fermented vegetable products        |
|                                |                                     |
| Carbon dioxide                 | \-                                  |
|                                |                                     |
| Malic acid                     | \-                                  |
|                                |                                     |
| Ascorbic acid                  | When natural materials are not      |
|                                | available                           |
| Tocopherol, blended with       |                                     |
| natural extract                | \-                                  |
|                                |                                     |
| Lecithin                       | Made without using bleaching agent  |
|                                | or organic solvent                  |
| Citric acid                    |                                     |
|                                | Fruit and vegetable products        |
| Sodium tartrate                |                                     |
|                                | For confectionery and baked         |
| Potassium tartrate             | products                            |
|                                |                                     |
| Calcium dihydrogen phosphate   | For grain formula, confectionery,   |
|                                | and baked products                  |
| Alginic acid                   |                                     |
|                                | Only for inflation of dough         |
| Sodium alginate                |                                     |
|                                | \-                                  |
| Potassium alginate             |                                     |
|                                | \-                                  |
| Agar                           |                                     |
|                                | \-                                  |
| Carageenan                     |                                     |
|                                | \-                                  |
| Locus bean gum                 |                                     |
|                                | \-                                  |
| Guar gum                       |                                     |
|                                | \-                                  |
| Tragacanth gum                 |                                     |
|                                | \-                                  |
| Arabic gum                     |                                     |
|                                | \-                                  |
| Xanthan gum                    |                                     |
|                                | For milk, fat and bakery products   |
| Karaga gum                     |                                     |
|                                | High fat products, fruits,          |
| Pectins (not modified)         | vegetables, confectionery,          |
|                                | biscuits, salads                    |
| Sodium carbonate               |                                     |
|                                | \-                                  |
| Potassium carbonate            |                                     |
|                                | \-                                  |
| Ammonium carbonate             |                                     |
|                                | For confectionery, biscuits/bakery  |
| Magnesium carbonate            | products                            |
|                                |                                     |
| Potassium chloride             | For grain formula/confectionery and |
|                                | biscuits/baked products             |
| Calcium chloride               |                                     |
|                                | \-                                  |
| Magnesium chloride             |                                     |
|                                | \-                                  |
| Calcium sulfate                |                                     |
|                                | Frozen fruits & vegetables/canned   |
| Sodium hydroxide               | fruits & vegetables, vegetable      |
|                                | condiments/ketchup & mustard        |
| Argon                          |                                     |
|                                | Dairy products/fat products/fruits  |
| Nitrogen                       | & vegetables/soybean milk products  |
|                                |                                     |
| Oxygen                         | Confectionery, biscuits/soybean     |
|                                | milk products/catalyst for yeast    |
|                                | used during baking of bread         |
|                                |                                     |
|                                | Grain products                      |
|                                |                                     |
|                                | \-                                  |
|                                |                                     |
|                                | \-                                  |
|                                |                                     |
|                                | \-                                  |
|                                |                                     |
|                                | \-                                  |
+--------------------------------+-------------------------------------+

2\. Flavorings

Materials or products specified as natural aromatics or natural
flavoring ingredients in accordance with the regulations of Section 5.7
of Codex Alimentarius 1A-1995.

3\. Salts

Limited only to sodium chloride or potassium chloride which are
generally used in the processing of foods as a basic ingredient.

4\. Microorganism preparations

Preparations made of microorganisms, such as enzymes, etc., that do not
use genetically modified microorganisms and are generally used in the
processing of foods.

5\. Minerals (including trace elements)

Products made by blending minerals, vitamins, fatty acids, amino acids
or other nitrogenous compounds, etc. A product may be used in quantities
allowed for use in a processed product.

6\. Auxiliary processing agents allowed for use in the
manufacture/processing of organic food products

+--------------------------------+-------------------------------------+
| Materials                      | Special conditions                  |
+--------------------------------+-------------------------------------+
| Water                          | \-                                  |
|                                |                                     |
| Calcium chloride               | Coagulant                           |
|                                |                                     |
| Calcium carbonate              | \-                                  |
|                                |                                     |
| Calcium hydroxide              | \-                                  |
|                                |                                     |
| Calcium sulfate                | Coagulant                           |
|                                |                                     |
| Magnesium chloride (or nigari) | Coagulant                           |
|                                |                                     |
| Potassium carbonate            | Drying of raisons                   |
|                                |                                     |
| Carbon dioxide                 | \-                                  |
|                                |                                     |
| Nitrogen                       | \-                                  |
|                                |                                     |
| Ethanol                        | Solvent                             |
|                                |                                     |
| Tannic acid                    | Filtering aid                       |
|                                |                                     |
| Egg white albumin              | \-                                  |
|                                |                                     |
| Casein                         | \-                                  |
|                                |                                     |
| Gelatin                        | \-                                  |
|                                |                                     |
| Isinglass                      | \-                                  |
|                                |                                     |
| Vegetable oils                 | Softening agent                     |
|                                |                                     |
| Silicon dioxide                | In gel and colloidal solution       |
|                                |                                     |
| Activated carbon               | \-                                  |
|                                |                                     |
| Talc                           | \-                                  |
|                                |                                     |
| Bentonite                      | \-                                  |
|                                |                                     |
| Kaolin                         | \-                                  |
|                                |                                     |
| Diatomaceous earth             | \-                                  |
|                                |                                     |
| Perlite                        | \-                                  |
|                                |                                     |
| Hazelnut shells                | \-                                  |
|                                |                                     |
| Beeswax                        | Softening agent                     |
|                                |                                     |
| Carnauba wax                   | Softening agent                     |
|                                |                                     |
| Sulfuric acid                  | Dehydration, pH adjustment during   |
|                                | sugar manufacturing                 |
| Sodium hydroxide               |                                     |
|                                | pH adjustment during sugar          |
| Tartaric acid and salt         | manufacturing                       |
|                                |                                     |
| Sodium carbonate               | \-                                  |
|                                |                                     |
| Tree bark mixed preparations   | Sugar manufacturing                 |
|                                |                                     |
| Potassium hydroxide            | \-                                  |
|                                |                                     |
| Citric acid                    | pH adjustment during sugar          |
|                                | processing                          |
|                                |                                     |
|                                | pH adjustment                       |
+--------------------------------+-------------------------------------+
| Preparation of microorganism   |                                     |
| and enzyme: \"Preparation of   |                                     |
| microorganism and enzyme\"     |                                     |
| does not include those         |                                     |
| enhanced through               |                                     |
| biotechnology. It refers to    |                                     |
| those preparations of          |                                     |
| microorganisms and enzymes     |                                     |
| that are generally used in     |                                     |
| food processing as             |                                     |
| supplements.                   |                                     |
+--------------------------------+-------------------------------------+

# V. USDA accreditation

USDA-accredited certifying agents receive their accreditation from the
USDA, Agricultural Marketing Service. Information on that process can be
found at
<http://www.ams.usda.gov/nop/CertifyingAgents/CertAgenthome.html>.

# VII. Contact Information

For further information, please contact the Agricultural Affairs Office
of the U.S. Embassy Seoul:

Agricultural Affairs Office

U.S. Embassy Seoul

Phone: 82-2-397-4297 or 4357

Fax: 82-2-738-7147

E-mail: AgSeoul@usda.gov

\##