Our food manufacturers process agricultural raw materials such as grain, oil plants, fruit, vegetables and root crops into high-quality, ecological food. The products that our companies process must above all meet our quality requirements. This includes that our plants get along without the use of pesticides and are allowed to grow naturally and that our animals live in the wild. In this free and living nature there have always been residues, e.g. from pollution for which humans are responsible, such as exhaust fumes or fertilizers or from so-called "weeds". For us this means planting with poisonous substances, for the plants it is an essential defense mechanism to prevent them from being eaten. Residues can also arise from spraying pesticides at conventional neighbors or from packaging. How this can be dealt with, we discuss within the AöL and also try to raise awareness that food safety is not the only factor for an ecological, high-quality means of life.
DEET and Icaridin residues

According to information from laboratories and the Chemical and Veterinary Investigation Office (CVUA) Stuttgart [1], the repellents DEET(diethyltoluamide) and Icaridin, such as, e.g., in insect repellents, are detected as residues in plant-based food, such as wild mush-rooms, in fruit, flower, and herbal infusions, in green and black tea, as well as in berries and leafy vegetables. In that, the raw goods can come from all origins.

AöL information about residues of phosphonate and fosetyl-aluminium in organic food

During investigations, including by the Chemical & Veterinary Investigation Office in Stuttgart (CVUA Stuttgart) [1], residues of fosetyl-al (a substance comprising fosetyl and phosphonic acid commonly known as Fosetyl) was detected in various organic foods from a variety of countries of origin.

Ethylene oxide and 2-chloroethanol residues

Since 22/10/2020, alert messages on findings of ethylene oxidein sesame seeds from India have accumulated in the European Rapid Alert System for Food and Feed (RASFF).

Initial comments to the Code of Conduct for Responsible Business and Marketing Practices

AöL welcomes the presented targets proposed in the Concept note for a Code of Conduct for responsible business and marketing practices asked for in the farm to fork strategy.

Chlorate / Perchlorate – residues

Association of Ecological Food Producers (AöL) – Information for Members Version dated 06/07/2020
In investigations, among others by the Chemisches und Veterinäruntersuchungsamt Stuttgart (CVUA Stuttgart), residues of chlorate and perchlorate were found in various organic foods from different countries of origin.


Pyrrolizidine alkaloids (PA) – residues

AöL– Information for Members Version dated 15/07/2020

Pyrrolizidine alkaloids (PA) are natural toxins that many plants produce as a defence mechanism against insect herbivores. The decomposition products in the liver are a health risk for people and animals. To date, the presence of PA has been verified in more than 350 types of plant.


The instructions for handling cases of non-compliance with the organic regulation stipulate that the primary responsibility for assessing suspected cases lies with the companies concerned. The new organic law increases the responsibility of companies for such procedures and clarifies the division of responsibilities between control bodies / government authorities and companies (...)

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Our "Themenhefte"

 

Our Themenhefte are some kind of dossiers from our association. The members are writing about their visions of food processing, about responsibility and a different kind of economy.

Because of that, the Themenheft is an important contribution to the discussions about the future of organic. You can read it here in German.

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AöL - Organic Food Processors

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