Ecological or organic certification is the process by which producers of food, inputs, and processed or transformed products, obtain the qualification of ecological (or bio in the English-speaking world).
The requirements vary in each country and usually cover a set of production standards for cultivation, storage, processing, packaging and distribution.
The essential requirements are:
Not to have been treated with any type of pesticides and synthetic chemicals, such as fertilizers, antibiotics or additives.
Cultivated in a way that respects natural life cycles at all times. Grown in soils where no chemicals have been used for three or more years.
Not transgenic, i.e. genetically modified.
Under go periodic inspections and keep a documentary control of the production process and sales of the product.