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Standards for organic and conventionally-produced muscovado drafted

Increased market competitiveness and the discriminating taste of consumers urged the drafting of the standards for organic and conventionally-produced muscovado.

"Muscovado sugar is now gaining grounds both at the domestic and export markets. We have to improve the quality of our products if we aim to increase our market share," said Jerry Pacturan, Executive Director of the Philippine Development Assistance Programme (PDAP).

"Based on their market strategy and farming practices, producers can select from the two sets of standards which can better serve their purposes," Pacturan added.

One of the two options, the organic muscovado standards establishes the guidelines and requirements for organic cultivation of sugarcane as well as the minimum requirements for muscovado processing.

Organic agriculture is defined as systems of production that refrain from use of chemical or any synthetic substances to replace naturally-occurring substances in the environment.

The cultivation processes involve sourcing of planting materials, soil fertility management, pest, disease and weed control, mitigating pollution and contaminants, biodiversity conservation and harvest and post-harvest operations.

Aside from organic farming practices, processing standards is governed by compliance to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP).

GMP and HACCP standards are guidelines that ensure minimization of pollution and contamination by observance of good sanitation, regular maintenance of equipments, use of food grade materials, minimal use of additives and preservatives, health and safety of workers, documentation and traceability, and fair wages.

For non-organic muscovado, the standards centered only in producers' compliance to Good Agricultural Practices (GAP) aside from the earlier described as GMP and HACCP.

GAP is a collection of principles to apply for on-farm production and post-production processes, resulting in safe and healthy food and non-food agricultural products, while taking into account economical, social and environmental sustainability.

Both of the said standards are based on the results of field research, focused group discussions and consultation meetings with industry stakeholders held last year.

The drafting committee involved various agencies including the Organic Certification Center of the Philippines, Bureau of Agriculture and Fisheries Product Standards, Bureau of Food and Drugs, Sugar Regulatory Administration, Department of Trade and Industry-Bureau of Export and Trade Promotions, Philippine Council for Agriculture, Forestry and Natural Resources Research and Development and the Philippine Development Assistance Programme.

Philippine Organic Farming Information Network
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD)
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