1 
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revision of this standards.  
 
Japanese Agricultural Standard for Organic Processed Foods 
(Joint Public Notice of the Ministry of Finance and the Ministry of Agri culture, Forestry and 
Fisheries No. ●●●  of ●●●  ●, ●●●● ) 
(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 Standa rd for Organic Products of 
Plant Origin(Public Notice of th e 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 speci fied in Article 3 of the Japan ese Agricultural Standard for 
Organic Livestock Products (Public Notice of the Ministry of Agriculture, Forestry and 
Fisheries No. 1608 of October 27, 2005) (her einafter 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 av oiding 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 fo ods that have b een produced in 
accordance with the criteria referred to in the following Article, 5% or less 
of the weight of whose ingredients (e xcluding 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 provi ded 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 b een graded as organic processed foods; 
the same applies hereinafter; and excluding processing aids) 2 
 Organic 
processed foods of plant origin Organic processed foods of plant origin  mean organic processed foods, 5% 
or less of the weight of whose ingred ients (excluding salt and water) and 
additives (excluding pro cessing aids) come from pl ant products (excluding 
organic products of plant origin), livestock products, marine products, 
processed products made from these, an d additives (excluding substances 
which are generally provided for eating or drinking as foods and which are used as food additives that have b een graded as organic processed foods, 
and processing aids) 
Organic processed foods 
of livestock origin Organic processed foods of livestock or igin 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 or ganic livestock products), marine 
products, processed products made fro m these, and additives (excluding 
substances which are gene rally provided for eating or drinking as foods 
and which are used as food additives that have been graded as organic 
processed foods, an d processing aids) 
Organic 
processed foods 
of plant and livestock origin Organic processed foods of plant an d livestock origin mean organic 
processed foods that are neither organi c processed foods of plant origin nor 
organic processed foods of livestock origin 
Organic 
alcoholic 
beverages Organic alcoholic beverages mean alcoho lic beverages 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) 
Chemical 
treatment Chemical treatment means treatments that fall under any of the fol lowing: 
1 To change a compound into a substa nce with a different structure by 
chemical means (excluding combustion, calcining, melting, dry 
distillation and saponification; th e same applies hereinafter); or 
2 To add a substance obtained by ch emical means (inc luding the cases in 
which the final product does not contain the substance) 
Recombinant DNA 
technology Recombinant DNA technology m eans 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 pe riod 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) 3 
 Article 4  The criteria for the production methods for the organi c processed foods are as 
follows. 
Items Criteria 
Ingredients and 
additives (including 
processing aids) 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 if it is difficult to obtain the same type of organic products of plant origin, 
organic livestock produc ts, or organic processed foods as the ingredients 
being used: (A) Something as follows, whose packagin g, container, or invoice bears a 
grading indication; prov ided, however, that th is does not apply to 
something that 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 Arti cle 30 of the Act 
on Japanese Agricultural Standards (Act No. 175 of 1950): 
(1) organic products of plant origin 
(2) organic processed foods 
(3) organic livestock products. 
(B) Plant or livestock products not re ferred 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 aan 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 sam e kind as organic processed foods 
that have used as ingredients; those that has been irradiated; or those 
that have been produced us ing recombinant DNA technology) 
(E) Salt 
(F) Water 
(G) Additives specified in Appended Table 1 -1 or Table 1-2  (excluding 
those manufactured by using r ecombinant 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 genera lly provided for eating or drinking 
as foods and which are used as food ad ditives that have been graded as 4 
 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). 
Management of manufacturing, processing, 
packaging, 
storage, and other processes (A) Manufacturing or processing is to be  carried out by physical methods 
or methods using biological functions (excluding methods using living organisms produced by using reco mbinant DNA technology; the same 
applies hereinafter); if additives are us ed, they are to be kept to a bare 
minimum. 
(B) Organic products of plant origin, organic processed foods, and organic 
livestock products 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 al one 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 addi tives 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 p ests, 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 manuf actured or stored. In such a case, 
the person is to remove the chem ical agent before starting to 
manufacture the organic processed foods. 
(E) Irradiation for purposes of pest cont rol, food preservati on, or sanitation 
is not to be used. 
(F) Food products that have been  manufactured or processed in 
accordance with th e criteria for item "Ingredients and additives 
(including pro cessing aids)" of this table a nd the criteria set forth in 
(A) through (E) above are to be managed to avoid being contaminated 
with agricultural chemicals, dete rgents, disinfectants or other 
substances. 
 
(Labeling of Organic Processed Foods) 
Article 5  Names of organic processed foods an d 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 processe d 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 plant origin has been processed, as aan ingredient, the characters " 転換期間中 " in 
Japanese (which means "during conver sion period" are to be placed 
before or after the name that has b een 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 appear s on the label, in a color that 
contrasts against the background, pr inted in a uniform type of 14 
points or larger that is as prescr ibed 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), organi c 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 Japanese (which means 
"organic" are to be placed  on the label together with a general name 
for that ingredient. 
2. If the product uses in-c onversion organic produc ts of plant origin, 
something manufactured from in-conversion organic products of plant 
origin, or something into which in-conversion organic products of plant origin has been processed, as aan ingredient, the characters " 転換
期間中 " in Japanese (which means "durin g conversion period" are to 
be placed before or after the name of the ingredient that has been 
placed on the label based on the cr iteria set forth in (A) above; 
provided, however that this do es 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 wher e the product name appears on the 
label, in a color that contrasts ag ainst the background, printed in a 
uniform type of 14 points or larg er that is as prescribed in Japanese 
Industrial Standard Z8305 (1962). 6 
  
Appended Table 1 -1  Additives  (Organic processed foods ot her than organic alcoholic 
beverages)  
INS 
number Additives Criteria 
330 Citric Aacid Limited to the use as a pH control agent or in 
processed vegetable products or processed fruit 
products. 
331iii Trisodium Ccitrate Limited to the use in  sausages, in the low-
temperature pasteurization of egg whites, or in dairy products. 
296 DL-Malic Aacid Limited to the use in processed products of plant 
origin. 
270 Lactic Aacid Limited to the use in pr ocessed 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 Aacid Limited to the use in processed products of plant 
origin. 
301 Sodium L- Aascorbate 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 Aacid Limited to the use as a pH control agent to control 
the pH of the water that is extracted during the 
manufacturing of a sugar. 
500i Sodium Ccarbonate Limited to the use in confectionsconfectionery , 
sugar, products containing legumes, noodles, or 
bread; or as a neutralizer in dairy products. 
500ii Sodium hydrogen 
Bicarbonate Limited to the use in confectionsconfectionery , 
sugar, products containing beans, noodles, bread, 
beverage s, processed vegetable products, or 
processed fruit products; or as a neutralizer in dairy 
products. 
501i Potassium Ccarbonate Limited to the use in the drying of processed fruit 
products or in processed grain products, sugar, 
products containing legumes, noodles, bread, or 
confectionsconfectionery . 
170i Calcium Ccarbonate When used in pro cessed products of livestock origin, 
limited to the use in dairy products (excluding the use as a colorant) or as a coagulant in cheesemaking. 7 
 503i Ammonium 
Ccarbonate Limited to the use in processed products of plant 
origin. 
503ii Ammonium hydrogen 
Bicarbonate Limited to the use in processed products of plant 
origin. 
504i Magnesium 
Ccarbonate Limited to the use in processed products of plant 
origin. 
508 Potassium Cchloride Limited to the use in processed vegetable products, 
processed fruit products, processed meat products, 
seasoning, or soup. 
509 Calcium Cchloride 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 legumesbeans , dairy 
products, or processed meat products. 
511 Magnesium Cchloride Limited to the use as a coagulant in processed 
products of plant origin or in products containing 
legumesprepared pulses .  
Crude seawater 
magnesium chloride  
(sea water)  Limited to the use as a coagulant in processed 
products of plant origin or in products containing 
legumesbeans . 
524 Sodium Hhydroxide Limited to the use as a pH  control agent in the 
processing of sugar or in processed grain products. 
525 Potassium 
Hhydroxide Limited to the use as a pH  control agent in the 
processing of sugar. 
526 Calcium Hhydroxide Limited to the use in processed products of plant 
origin. 
334 L (+)-Tartaric Aacid Limited to the use in processed products of plant 
origin. 
335ii DisS odium L (+)-
tartrate Limited to the use in confectionsconfectionery . 
336i Potassium hydrogen 
L(+)-Bitartrate Limited to the use in processed grain products or 
confectionsconfectionery . 
341i Calcium Ddihydrogen 
Pphosphate Limited to the use in fl our as a leavening agent. 
516 Calcium Ssulfate Limited to the use as a coagulant, or in 
confectionsconfectionery , products containing 
legumesbeans , or baker's yeast. 
400 Alginic Aacid Limited to the use in processed products of plant 
origin. 8 
 401 Sodium Aalginate Limited to the use in processed products of plant 
origin. 
407 Carrageenan When used in pro cessed products of livestock origin, 
limited to the use in dairy products. 
410 Carob Bbean Ggum When used in pro cessed products of livestock origin, 
limited to the use in dairy products or processed meat 
products. 
412 Guar Ggum When used in pro cessed products of livestock origin, 
limited to the use in dairy products, canned meats, or egg products. 
413 Tragacanth Ggum  
414 Gum Aarabic Limited to the use in dairy products, edible oils or 
fats, or confectionsconfectionery . 
415 Xanthan Ggum When used in pro cessed products of livestock origin, 
limited to the use in dairy products or confectionsconfectionery . 
416 Karaya Ggum When used in pro cessed products of livestock origin, 
limited to the use in dairy products or 
confectionsconfectionery . 
 Casein Limited to the use in a processed products of plant 
origin. 
 Gelatin Limited to the use in a processed products of plant 
origin. 
440 Pectin When used in processed products  of livestock origin, 
limited to the use in dairy products. 
 Ethanol When used in pro cessed products of livestock origin, 
limited to the use in processed meat products. 
307b Mixed Tocopherol s 
concentrate, mixed  When used in pro cessed products of livestock origin, 
limited to the use in processed meat products. 
322 Lecithin s 
(Vegetableplant  
lecithinLecithin , egg 
yYolk 
lecithinLecithin , 
Ffractionated 
lecithinLecithin , 
Ssunflower Llecithin) Limited to only that which has been lecithins 
produced without the process of the use of bleach ing. 
processing;  also , when When used in processed 
products of livestock origin, limited to the use in 
dairy products, milk-derived foods for 
infantschildren , edible oils or fats, or dressings. 
553iii Talc Limited to the use in processed products of plant 
origin. 9 
 558 Bentonite Limited to the use in processed products of plant 
origin. 
559 Kaolin Limited to the use in processed products of plant 
origin.  
Diatomaceous Eearth Limited to the use in processed products of plant 
origin.  
Pearlite Limited to the use in processed products of plant 
origin. 
551 Silicon Ddioxide Limited to the use as a gel or colloidal solution in 
processed products of plant origin.  
Activ eated  Ccarbon Limited to the use in processed products of plant 
origin. 
901 Bees  Ww ax Limited to the use as a separating medium in 
processed products of plant origin. 
903 Carnauba Wwax Limited to the use as a separating medium in 
processed products of plant origin.  
Wood 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 withhave not undergone any  chemical 
reagents. treatment; also, limited Limited to the use 
in Okinawa soba  noodles , processed rice products, 
traditional Japanese sweets, century eggs, or konjac, 
or in the removal of harshnessacrid flavors  from wild 
vegetables.  
Flavoring s Limited only to flavoringsthose  that are not 
chemically synthesized. 
941 Nitrogen  
948 Oxygen  
290 Carbon Ddioxide  
 
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 th e use in processed meat 
products. 
 
Sodium 
Hhypochlorite Limited to the use only for the purpose of 
disinfecting the intestines of livestock animals for  the 
processed meat products , or cleaning of eggs. 10 
  
Hypochlorous Aacid 
Wwater Limited to the use in processed products of plant 
origin ( limited tobut only if hypochlorous acid water 
the use of Hypochlorous Ac id  Water that has been 
produced by electrolyzing salt water ( limited to the 
use of salt but only salt water whose salt containing 
has a sodium chloride content of at least 99%  or 
more Sodium Chloride ) is used ), or in for 
disinfecting theanimal  intestines of livestock 
animals for that are used in processed meat products, 
or in cleaning of eggs. 
297 Fumaric Aacid Limited to the use forin  disinfecting the animal 
intestines of livestock animals forthat are used in  
processed meat products, or in cleaning of eggs. 
365 Monosodium 
Ffumarate Limited to the use for disi nfecting the intestines of 
livestock animals for pro cessed meat products, or 
cleaning of eggs.Limited to  use only for the purpose 
of disinfecting the intestines of livestock animals for 
the processed meat products or cleaning eggs.   
Ozone Limited to the use for disi nfecting the intestines of 
livestock animals for pro cessed meat products, or 
cleaning of eggs.Limited to  use only for the purpose 
of disinfecting the intestines of livestock animals for 
the processed meat products or cleaning eggs.  
460ii Powdered Ccellulose Limited to the use as a filter aid in processed 
agricultural products  of plant origin . 
(Note)  "INS number": The number given to the additives unde r the International 
Numbering System for Food Additives. 
 
Appended Table 1-2 Additives (Organic alcoholic 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  11 
 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   
Active Carbon   
Timber ash   
Flavorings Limited to flavorings that are not chemically 
synthesized. 
941 Nitrogen   
Oxygen  
290 Carbon Dioxide   
Enzymes   
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 Sulfite 
Solution)  12 
 (Note)  "INS number": The number given to the additives unde r the International 
Numbering System for Food Additives. 
 
Appended Table 2 Chemical Agents 
Chemical 
agents Criteria 
Pyrethrum 
eExtract Limited to Pyrethrum Extract those containing no pPiperonyl bButoxide as 
a synergist.   Except for the Excluding cases in which it is used onin plant 
products for the purpse of controlling pests and diseases. 
Diatomaceous 
eEarth  
Sodium 
sSilicate Except for the u se in plant products for controlling pests and 
diseases.Excluding cases in which it is used on plant products for the 
purpse of controlling pests and diseases.  
Sodium 
bBicarbonate  
Carbon 
dDioxide  
Potassium 
sSoap ( sSoft 
sSoap) Except for the u se in plant products for controlling pests and 
diseases.Excluding cases in which it is used on plant products for the 
purpse of controlling pests and diseases.  
Ethanol Except for the u se in plant products for controlling pests and 
diseases.Excluding cases in which it is used on plant products for the 
purpse of controlling pests and diseases.  
Boric aAcid Limited to the use in putting Boric acid after being put in a container. 
Except for the u se in plant products for controlling pests and 
diseases.Excluding cases in which it is used on plant products for the 
purpse of controlling pests and diseases.  
Pheromone s Limited to chemical agents containing a substance s having insect 
pheromone action s as the active ingredient s. Except for the use in plant 
products for controlling pests an d diseases.Excluding cases in which it is 
used on plant products for the pur pose of controlling pests and diseases.  
Capsaicin Limited to those the used as a repellent. Except for the use in plant 
products for controlling pests an d diseases.Excluding cases in which it is 
used on plant products for the pur pse of controlling pests and diseases.  
Geranium 
eExtract Limited to those the used as a repellent. Except for the use in plant 
products for controlling pests an d diseases.Excluding cases in which it is 
used on plant products for the pur pse of controlling pests and diseases.  
Citronella 
eExtract Limited to those the used as a repellent. Except for the use in plant 
products for controlling pests an d diseases.Excluding cases in which it is 
used on plant products for the pur pose of controlling pests and diseases.  13 
 (Note)  Chemical agents are to be used in accordance with the inst ructions described on 
the packaging.