Organic Agriculture Quality Assurance
	Food quality has many definitions, such as: taste, aroma, color, texture, functionality, health, cost, environment, decent work, equity, tradition and culture. Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) are all tools for assuring product quality, and in some countries they have been made compulsory by law. Private standards, for example, EUREPGAP, are required for exporting products to certain retailers in certain markets. Organic standards and procedures, initiated by civil society, have become part of the legal and institutional framework of many countries. There are also voluntary systems for certifying quality assurance programmes, for example the International Standards Organization (ISO) standards. Quality Assurance Training Materials on the IFOAM Training Platform IFOAM is constantly updating the information on this website. Comments or suggestions contact the Platform Coordinator Back to the Growing Organic page
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