1 
 Japanese Agricultural Standard for Organic Processed Foods  
(Joint Public Notice No. 18 of the Ministry of Finance and the Ministry of Agriculture, 
Forestry and Fisheries of September  1, 2022) 
（Provisional Translation ） 
 
(Purpose)  
Article 1   The purpose of this Standard is to establish criteria, etc. for the methods of 
production of organic processed foods.  
 
(Principles for the Production of Organic Processed Foods)  
Article 2   In accordance with the principle of preserving the characteristics of the 
ingredients, organic processed foods are to be produced from the organic products of plant 
origin specified in Article 3 of the Japanese Agricultural Standard for Organic Products of 
Plant Origin(Public Notice of the Ministry of Agriculture, Forestry and Fisheries No. 1605 
of October 27, 2005) (hereinafter referred to as "organic products of plant origin") and 
organic livestock products specified in Article 3 of the Japanese Agricultural Standard for 
Organic Livestock Products (Public Notice of the Ministry of Agriculture, Forestry and 
Fisheries No. 1608 of October 27, 2005) (hereinafter referred to as "organic livestock 
products") that constitute its raw ingredients and based on the principle of using a physical 
or biological method of processing and avoiding the use of chemically synthesized 
additives and chemical agents.  
 
(Definitions)  
Article 3   In this Standard, the terms in the left column of the following table are defined 
as shown in the right column of the same table.  
Terms  Definitions  
Organic 
processed foods  Organic processed foods mean processed foods that have been produced in accordance with the criteria referred to in the following Article, 5% or less 
of the weight of whose ingredients (excluding salt and water) and additives (excluding processing aids) come from plant products (excluding organic 
products of plant origin), livestock products (excluding organic livestock 
products), marine products, processed products made from these, and additives (excluding substances which are generally provided for eating or 
drinking as foods and which are used as food additives (meaning 
something that is commonly put into food or drinks as a food item and that is used as an additive) that have been graded as organic processed foo ds; 
the same applies hereinafter; and excluding processing aids)  
Organic processed foods of plant origin  Organic processed foods of plant origin mean organic processed foods, 5% or less of the weight of whose ingredients (excluding salt and water) and additives (excluding processing aids) come from plant products (excluding 
organic products of plant origin), livestock products, marine products, 2 
 processed products made from these, and additives (excluding substances 
which are generally provided for eating or drinking as foods and which are used as food additives that have been graded as organic processed foods, 
and processing aids)  
Organic 
processed foods 
of livestock 
origin Organic processed foods of livestock origin mean organic processed foods, 5% or less of the weight of whose ingredients (excluding salt and water) 
and additives (excluding processing aids) come from plant products, 
livestock products (excluding organic livestock products), marine products, processed products made from these, and additives (excluding 
substances which are generally provided for eating or drinking as foods 
and which are used as food additives that have been graded as organic processed foods, and processing aids)  
Organic 
processed foods 
of plant and livestock origin  Organ ic processed foods of plant and livestock origin mean organic 
processed foods that are neither organic processed foods of plant origin nor organic processed foods of livestock origin  
Organic alcohol beverages  Organic alcohol beverages  mean alcohol beverag es that are included in  
organic processed foods  and that meet the criteria provided  in Article 2, 
paragraph (2), item (i), (b) of the Act on Japanese Agricultural Standards 
(Act No. 175 of 1950)  (hereinafter referred to as the “Act”)  
Chemical 
treatment  Chemical treatment means treatments that fall under any of the fol lowing:  
1 To change a compound into a substance with a different structure by chemical means (excluding combustion, calcining, melti ng, dry 
distillation and saponification; the same applies hereinafter); or  
2 To add a substance obtained by chemical means (including the cases in which the final product does not contain the substance) 
Recombinant DNA technology  Recombinant DNA technology means technology that produces recombinant DNA molecules, which are pieces of DNA joined together by cutting apart and rejoining DNA using enzymes or the like, inserts the 
molecules into living cells, and causes them to replicate.  
In-conversion  
organic 
products of 
plant origin  In-conversion organic products of plant origin means plant products that 
have been produced in a field that is in the conversion period specified in 
the column (B) of item "Fields" in the table of Article 4 of the Japanese  
Agricultural Standard for Organic Products of Plant Origin  
 
(Criteria for Production Methods)  
Article 4   The criteria for the production methods for the organic processed foods are as 
follows.  
Items  Criteria  
Ingredients and 
additives The following things may be used as raw ingredients and additives; provided, however, that the things set forth in (B) or (D) may be used only 3 
 (including 
processing aids)  if it is difficult to obtain the same type of organic produ cts of plant origin, 
organic livestock products, or organic processed foods as the ingredients 
being used:  
(A) Something as follows, whose packaging, container, or invoice bears a 
grading indication; provided, however, that this does not apply to something tha t has been produced by the person manufacturing or 
processing the organic processed food in question, and that has been graded pursuant to the provisions of Article 10 or Article 30 of the Act: 
(1) organic products of plant origin 
(2) organic livestock products. 
(3) organic processed foods  
(B) Plant or livestock products not referred to in (A) above; provided, 
however, that these exclude the following:  
(1) Plant or livestock products that are of the same kind as 
organic agricultural products or organic livestock products 
that have been used as an  ingredient;  
(2) Plant or livestock products that have been irradiated;  
(3) Plant or livestock products produced using recombinant DNA technology.  
(C) Marine product (excluding those have been irradiated or those have 
been produced using  recombinant DNA technology)  
(D) Processed products made from plant, livestock, or marine products 
(excluding those set forth in 1. above (but only those set forth in (2)); 
processed foods that are of the same kind as organic processed foods 
that have used as ingredients; those that has been irradiated; or those that have been produced using recombinant DNA technology)  
(E) Salt 
(F) Water  
(G) Additives specified in Appended Table 1 -1 (Organic processed foods 
other than organic alcohol beverages) or Table 1 -2 (Organic alcohol 
beverages) , (excluding those manufactured by using recombinant DNA 
technology; the same applies hereinafter).  
Ingredient and additive proportions  The weight of the things set forth in 2., 3., 4., and 7. of the item of 
"Ingredients and additives (including processing aids)" of this table 
(excluding substances which are generally provided for eating or drinking 
as foods and which are used as food additives that have been graded as 
organic processed foods, and processing aids) is to account for 5% or less of the weight of the ingredients (excluding salt and water) and additives 
(excluding processing aids). 4 
 Management of 
manufacturing, processing, 
packaging, 
storage, and other processes  (A) Manufacturing or processing is to be carried out by physical met hods 
or methods using biological functions (excluding methods using living organisms produced by using recombinant DNA technology; the same 
applies hereinafter); if additives are used, they are to be kept to a bare 
minimum.  
(B) Organic products of plant origin, organic livestock products, and 
organic processed foods  that are being used as ingredients are to be 
managed in such a way that other plant or livestock products or 
processed foods made from these do not become incorporated into 
them.  
(C) Pest control is to be carried out by physical methods or methods using 
biological functions; provided, however, that if physical methods or 
methods using biological functions alone are not sufficiently effective, 
the chemical agents or foods and additives that are referred to in Appended Table 2 may be used (including things that have been 
produced using those foods or additives as ingredients; this excludes 
use on plant products for pest and disease control). In such a case, they are to be prevented from becoming incorporated into the ingredients, 
additives, or manufactured products.  
(D) If the methods referred to in (C) above alone are not sufficiently 
effective in controlling pests, chemical agents that are not set forth in 
Appended Table 2 may be used, but only in a period during which the 
organic processed foods are not manufactured or stored. In such a case, the person is to remove the chemical agent before starting to 
manufacture the organic processed foods.  
(E) Irradiation for purposes of pest control, food preservation, or sanitation 
is not to be used.  
(F) Food products that have been manufactured or processed in accordance with the criteria for item "Ingredients and additives (including processing aids)" of this table and the criteria set forth in 
(A) through (E) above are to be managed to avoid being contaminated 
with agricultural chemicals, detergents, disinfectants or other substances.  
 
(Labeling of Organic Processed Foods)  
Article 5   Names of organic processed foods and their ingredients are to be shown on the 
label in accordance with the provisions of the Food Labeling Standards (Cabinet Office 
Order No. 10 of 2015) or in the following way.  
Classification  Criteria  5 
 Showing the 
product name on the label  (A) The name of the product is to be placed on the label based on one of 
the following examples:  
(1) "有機 xx" or "xx ( 有機)" in Japanese (which means "organic xx" 
or "xx (organic)"  
(2) "オーガニック xx" or "xx ( オーガニック )" in Japanese (which 
means "organic xx" or "xx (organic)"  
(Note) A general name of the processed food is to be placed on "xx"  
(B) Notwithstanding the criteria set forth in (A) above, if the product uses 
in-conversion organic products of plant origin, something 
manufactured from in -conversion organic products of plant origin, or 
something into which in -conversion organic products of pl ant origin 
has been processed, as an  ingredient, the characters " 転換期間中" in 
Japanese (which means "during conversion period" are to be placed 
before or after the name that has been placed on the label based on one 
of the examples referred to in (A) above; provided, however that this 
does not apply if the characters " 転換期間中" in Japanese (which 
means "during conversion period" are placed in a spot adjacent to the 
spot where the product name appears on the label, in a color that 
contrasts against the background,  printed in a uniform type of 14 
points or larger that is as prescribed in Japanese Industrial Standard 
Z8305 (1962).  
Showing the ingredients' names on the 
product label  1. For any organic agricultural products (excluding in -conversion organic 
products of plant origin), organic processed foods (excluding those 
whose ingredients are in -conversion organic products of plant origin), 
or organic livestock products which are among the ingredients that have been used, characters such as " 有機 " in Japanes e (which means 
"organic" are to be placed on the label together with a general name 
for that ingredient.  
2. If the product uses in -conversion organic products of plant origin, 
something manufactured from in- conversion organic products of plant 
origin, or some thing into which in -conversion organic products of 
plant origin has been processed, as an  ingredient, the characters " 転換
期間中" in Japanese (which means "during conversion period" are to be placed before or after the name of the ingredient that has been 
place d on the label based on the criteria set forth in (A) above; 
provided, however that this does not apply if the characters " 転換期間
中" in Japanese (which means "during conversion period" are placed in 
a spot adjacent to the spot where the product name appears o n the 
label, in a color that contrasts against the background, printed in a 
uniform type of 14 points or larger that is as prescribed in Japanese 
Industrial Standard Z8305 (1962).  6 
  
Appended Table 1 -1  Additives  (Organic processed foods other than organic alcohol 
beverages) 
INS 
number  Additives  Criteria  
330 Citric Acid Limited to the use as a pH control agent or in 
processed vegetable products or processed fruit 
products.  
331iii  Trisodium Citrate  Limited to the use in sausages, in the low-
temperature pasteurization of egg whites, or in dairy 
products.  
296 DL-Malic Acid Limited to the use in processed products of plant 
origin.  
270 Lactic Acid Limited to the use in processed vegetable or rice 
products, in sausage casings, as a coagulant in dairy products, or as a pH control agent in curing of cheese.  
300 L-Ascorbic Acid Limited to the use in processed products of plant 
origin.  
301 Sodium L -Ascorbate  Limited to the use in processed meat products.  
181 Tannin (extract)  Limited to the use as a filter aid in processed 
products of plant origin.  
513 Sulfuric Acid Limited to the use as a pH control agent to control 
the pH of the water that is extracted during the 
manufacturing of sugar.  
500i Sodium Carbonate  Limited to the use in confectionery, sugar, products 
containing legumes, noodles, or bread; or as a neutralizer in dairy products. 
500ii  Sodium Bicarbonate  Limited to the use in confectionery , sugar, products 
containing beans, noodles, bread, beverage s, 
processed vegetable products, or processed fruit products; or as a neutralizer in dairy products.  
501i Potassium Carbonate  Limited to the use in the drying of processed fruit 
products or in processed grain products, sugar, products containing legumes, noodles, bread, or 
confectionery . 
170i Calcium Carbonate  When used in processed products of livestock origin, 
limited to the use in dairy products (excluding the 
use as a colorant) or as a coagulant in cheesemaking.  
503i Ammonium Carbonate  Limited to the use in processed products of plant 
origin.  7 
 503ii  Ammonium 
Bicarbonate  Limited to the use in processed products of plant origin.  
504i Magnesium Carbonate  Limited to the use in processed products of plant 
origin.  
508 Potassium Chloride  Limited to the use in processed vegetable products, 
processed fruit products, processed meat products, 
seasoning, or soup.  
509 Calcium Chloride  Limited to the use as a coagulant in processed 
products of plant origin and as a coagulant in 
cheesemaking, or the use in edible oils or fats, 
processed vegetable products, processed fruit 
products, products containing legumes , dairy 
products, or processed meat products.  
511 Magnesium Chloride  Limited to the use as a coagulant in processed 
products of plant origin or in products containing legumes . 
 
Crude magnesium 
chloride  (sea water)  Limited to the use as a coagulant in processed products of plant origin or in products containing 
legumes . 
524 Sodium Hydroxide  Limited to the use as a pH control agent in the 
processing of sugar or in processed grain products.  
525 Potassium Hydroxide  Limited to the use as a pH control agent in the processing of sugar.  
526 Calcium Hydroxide  Limited to the use in processed products of plant 
origin.  
334 L-Tartaric Acid Limited to the use in processed products of plant origin.  
335ii  Disodium L -tartrate  Limited to the use in confectionery.  
336i Potassium L -
Bitartrate  Limited to the use in processed grain products or 
confectionery . 
341i Calcium Dihydrogen 
Phosphate  Limited to the use in flour as a leavening agent.  
516 Calcium Sulfate  Limited to the use as a coagulant, or in 
confectionery , products containing legumes , or 
baker's yeast.  
400 Alginic Acid Limited to the use in processed products of plant 
origin.  
401 Sodium Alginate  Limited to the use in processed products of plant 
origin.  8 
 407 Carrageenan  When used in processed products of livestock origin, 
limited to the use in dairy products.  
410 Carob Bean Gum When used in processed products of livestock origin, 
limited to the use in dairy products or processed meat products.  
412 Guar Gum When used in processed products of livestock origin, limited to the use in dairy products, canned meats, or 
egg products.  
413 Tragacanth Gum  
414 Gum Arabic  Limited to the use in dairy products, edible oils or 
fats, or confectionery . 
415 Xanthan Gum When used in processed products of livestock origin, 
limited to the use in dairy products or confectionery . 
416 Karaya Gum When used in processed products of livestock origin, 
limited to the use in dairy products or confectionery . 
440 Pectin  When used in processed products of livestock origin, limited to the use in dairy products.  
307b  Mixed Tocopherol s  When used in processed products of livestock origin, limited to the use in processed meat products.  
322 Lecithin s (Vegetable  
Lecithin , Yolk 
Lecithin , Fractionated 
Lecithin , Sunflower 
Lecithin)  Limited to l ecithin s produced without the process of 
bleach ing. When used in processed products of 
livestock origin, limited to the use in dairy products, 
milk -derived foods for infant s, edible oils or fats, or 
dressings.  
553iii  Talc Limited to the use in processed products of plant 
origin.  
558 Bentonite  Limited to the us e in processed products of plant 
origin.  
559 Kaolin  Limited to the use in processed products of plant 
origin.   
Diatomaceous Earth Limited to the use in processed products of plant origin.  
 
Perlite  Limited to the use in processed products of plant origin.  
551 Silicon Dioxide  Limited to the use as a gel or colloidal solution in processed products of pl ant origin.  
 
Activ e Carbon  Limited to the use in processed products of plant 
origin.  
901 Bees W ax Limited to the use as a separating medium in processed products of plant origin.  9 
 903 Carnauba Wax Limited to the use as a separating medium in 
processed products of plant origin.   
Timber ash Limited to Timber ash produced by the way without 
chemical treatments using natural substances or 
substances derived from natural sources which are 
not treated  with chemical reagents. Limited to the 
use in Okinawa soba, processed rice products, traditional Japanese s weets, century eggs, or konjac, 
or in the removal of harshness  from wild vegetables.   
Flavorings  Limited to f lavorings  that are not chemically 
synthesized.  
941 Nitrogen   
 
Oxygen   
290 Carbon Dioxide   
 
Enzyme s  
 
Substances which are generally provided for 
eating or drinking as 
foods and which are 
used as food additives  Any use of casein and gelatin shall be limited to the use in processed products of plant origin. Any use of ethanol, in processed products of livestock origin 
shall be limited to  the use in processed meat  
products.  
 
Sodium Hypochlorite  Limited to the use for disinfecting the intestines of 
livestock animals for processed meat products,  or 
cleaning of eggs.   
Hypochlorous Acid 
Water Limited to the use in processed products of plant 
origin ( limited to  the use of Hypochlorous Acid 
Water produced by electrolyzing salt water ( limited 
to the use of salt containing  99% or more  Sodium 
Chloride )), or for disinfecting the intestines of 
livestock animals for  processed meat products, or 
cleaning of eggs.  
297 Fumaric Acid Limited to the use for disinfecting the intestines of 
livestock animals for processed meat products, or 
cleaning of eggs.  
365 Monosodium 
Fumarate  Limited to the use for disinfecting the intestines of 
livestock animals for processed meat products, or 
cleaning of eggs.   
Ozone  Limited to the use for disinfecting the intestines of 
livestock animals for processed meat products, or 
cleaning of eggs.  
460ii  Powdered Cellulose  Limited to the use as a filter aid in processed 
products  of plant origin.  10 
 (Note)   "INS number": The number given to the additives under the International 
Numbering System for Food Additives.  
 
Appended Table 1 -2  Additives (Organic alcohol beverages) 
INS 
number  Additives  Criteria  
330 Citric Acid  
296 DL-Malic Acid  
270 Lactic Acid  
300 L-Ascorbic Acid  
301 Sodium L -Ascorbate   
181 Tannin (extract)   
500i Sodium Carbonate   
500ii  Sodium Bicarbonate   
501i Potassium Carbonate   
170i Calcium Carbonate   
503i Ammonium Carbonate   
504i Magnesium Carbonate   
508 Potassium Chloride   
509 Calcium Chloride   
511 Magnesium Chloride   
334 L-Tartaric Acid  
336i Potassium L -Bitartrate   
341i Calcium Dihydrogen 
Phosphate   
516 Calcium Sulfate   
401 Sodium Alginate   
407 Carrageenan   
412 Guar Gum  
414 Gum Arabic   
558 Bentonite    
Diatomaceous Earth   
Perlite   
551 Silicon Dioxide    
Activ e Carbon    
Timber ash   
Flavoring s Limited to flavorings  that are not chemically 
synthesized.  
941 Nitrogen    
Oxygen   11 
 290 Carbon Dioxide    
Enzyme s   
Substances which are 
generally provided for 
eating or drinking as 
foods and which are 
used as food additives   
 
Argon    
Yeast Cell Wall  
220 Sulfur Dioxide   
224 Potassium  Pyrosulfite 
(including Potassium 
Hydrogen S ulfite 
Solution)   
(Note)  "INS number": The number given to the additives under the International 
Numbering System for Food Additives.  
 
Appended Table 2  Chemical Agents  
Chemical 
agents  Criteria  
Pyrethrum 
Extract  Limited to Pyrethrum Extract  containing no P iperonyl Butoxide as a 
synergist. Except for the use in plant products for controlling pests and 
diseases.  
Diatomaceous Earth  
Sodium Silicate  Except for the use in plant products for controlling pests and diseases.  
Sodium Bicarbonate   
Carbon Dioxide   
Potassium Soap 
(Soft Soap) Except for the use in plant products for controlling pests and diseases.  
Ethanol  Except for the use in plant products for controlling pests and diseases.  
Boric Acid Limited to the use in putting Boric acid  in a container. Except for the use 
in plant products for controlling pests and diseases.  
Pheromone s Limited to chemical agents containing substance s having insect pheromone 
action s as the active ingredient s. Except for the use in plant products for 
controlling pests and diseases.  
Capsaicin  Limited to the use as a repellent. Except for the use in plant products for 
controlling pests and diseases.  12 
 Geranium 
Extract  Limited to the use as a repellent. Except for the use in plant products for 
controlling pests and diseases.  
Citronella 
Extract  Limited to the use as a repellent. Except for the use in plant products for 
controlling pests and diseases.  
(Note)   Chemical agents are to be used in accordance with the instructions described on 
the packaging.