Ecological or organic certification is the process by which producers of food, raw materials, and processed or transformed products, obtain ecological classification (or bio in the English speaking world). The requirements vary in each country and usually cover a set of production standards both in growing, storage, processing, packaging and distribution. The indispensable requisites are:
Not having been treated with any kind of pesticide and synthesized chemical substances, such as fertilizers, antibiotics or additives.
Being grown according to the natural life cycles at all times. For no chemical products to have been used in the crop soils for three or more years.
Not being transgenic, that is, genetically modified.
Undergoing periodic inspections and keeping a documentary control of the production process and product sales.